Introducing the flavorful Spanish delight, Paprika Zucchini! This vibrant dish features tender zucchini infused with the smoky essence of paprika, creating a symphony of taste and color. Sauteed to perfection, the zucchini’s natural sweetness is enhanced by the bold flavor of paprika, resulting in a culinary masterpiece.

Serves 4

spainonafork.com

INGREDIENTS
2 zucchini
2 tbsp extra virgin olive oil
6 cloves garlic
1 tsp sweet smoked Spanish paprika
2 tomatoes
handful fresh parsley
pinch sea salt
dash black pepper

INSTRUCTIONS
Wash and pat dry the zucchinis, cut off about 1/2 inch from the ends, then cut each one into 2 inch pieces, cut each piece in half lengthwise and then into 1/2 inch thick slices

Add the cut zucchini into a colander with a plate underneath, season generously with sea salt, mix together and then let it sit for 10 to 15 minutes

In the meantime, roughly chop the garlic, finely chop the parsley and finely grate the tomatoes

After 10 to 15 minutes, transfer the slices of zucchini over paper towels, all in a single layer, pat completely dry

Heat a large fry pan with a medium heat and add in the olive oil

Once the oil is hot but not smoking, about 3 minutes, add in the slices of zucchini, mix with the olive oil, then place them in a single layer, just as best as you can, cook for 1 minute without mixing, then mix the slices and once again place in a single layer and cook for 1 minute, do this until the zucchini is lightly sauteed

After 5 to 6 minutes and the slices of zucchini are ligthly sauteed, add in the chopped garlic, mix continuously, after 30 to 45 seconds add in the paprika, quickly mix together, then add in the grated tomato, chopped parsley and season with black pepper, mix together and then simmer without mixing

Once the grated tomato has slightly thickened, about 3 to 4 minutes, remove the pan from the heat, transfer into a large serving dish, serve warm or at room temperature

In Italy, you’ll often come across pastas with briny and salty aspects from a lot of pantry ingredients like anchovy paste and capers. Those flavors always take me back to Italy! I used them in my lemon zucchini spaghetti, and brightened it up even more with lemon, fresh herbs, aromatic ingredients like garlic and shallots, fresh zucchini… and cheese! The flavors all come together to become this really delicious pasta with a lot of flavor interest, and something about it just reminds me of summer in Italy. This lemon zucchini spaghetti would be so delicious paired with some grilled seafood – and a glass of prosecco!

Serves 4

giadzy.com

INGREDIENTS
1 lemon (thinly sliced and seeds removed)
3 tablespoons olive oil
2 shallots (sliced)
2 cloves garlic (smashed and peeled)
1 1/2 teaspoon kosher salt (divided)
1 teaspoon anchovy paste
1/4 cup capers (drained)
1/2 teaspoon red pepper flakes
4 small zucchini (about 2 pounds total, halved and sliced 1/3 inch)
1/2 pound pasta, such as Spaghetti Chittara or Vermicelli Lunghi
1/2 cup freshly grated parmesan cheese
1/2 cup fresh dill
1/2 cup fresh basil (roughly chopped or torn)
1 cup crumbled feta or goat cheese

INSTRUCTIONS
Bring a large pot of water to a boil over high heat. Season it generously with salt. Add the sliced lemons and blanch for 30 seconds. Using tongs, remove the lemons to a paper towel lined plate to drain. Dry well.

Heat a large skillet over medium high heat. Add the olive oil and heat another 30 seconds. Add the shallots and garlic to the pan and season with 1/2 teaspoon salt. Cook, stirring often with a wooden spoon for about 2 minutes or until fragrant and beginning to brown slightly. Add the anchovy paste, capers, red pepper flakes and the blanched lemon slices. Cook for another 2 minutes stirring occasionally with a wooden spoon to ‘dissolve” the anchovy paste and brown the lemons. Add the zucchini and remaining salt. Cook on medium high for 10 minutes, stirring occasionally. Parts of the zucchini should turn deep brown while some parts remain al dente.

Meanwhile, add the pasta to the boiling water and cook for 2 minutes less than package directions, about 8 minutes. Add 1/3cup pasta water to the zucchini pan and stir to deglaze. Use a pair of tongs to remove the pasta directly to the zucchini pan. Sprinkle the bare pasta with the parmesan cheese and toss well to coat the pasta with the zucchini sauce. Some of the zucchini should have gotten rather soft to help create a silky sauce. Add another 1/2 cup water if needed to maintain the sauce. Top the pasta with the herbs and feta cheese and serve.

Zucchini Lasagna is a delectable twist on the classic Italian dish. Layer upon layer of thinly sliced zucchini, gently cooked to perfection, effortlessly replaces traditional lasagna noodles. This wholesome alternative boasts a creative and innovative approach to a beloved recipe, creating a lighter and healthier indulgence. Packed with flavorsome ricotta mixture and topped with bubbly, golden-brown cheese, every bite is a delightful symphony of taste and texture. Indulge in this satisfying culinary masterpiece, guilt-free, as you savor the harmonious blend of flavors.

Serves 4-6

thekitchn.com

INGREDIENTS
FOR THE SAUCE:
1/4 cup extra-virgin olive oil
4 cloves garlic, minced
2 (25- to 28-ounce) jars or cans tomato passata or crushed tomatoes
1/2 teaspoon kosher salt

FOR THE ZUCCHINI:
3 large zucchini (about 2 pounds total), ends trimmed
1 teaspoon kosher salt

FOR THE FILLING:
16 ounces whole-milk ricotta cheese (about 2 cups)
2 ounces coarsely grated whole-milk low-moisture mozzarella (about 1/2 cup)
2 ounces coarsely grated Pecorino Romano cheese (about 1/2 cup)
1/4 cup finely chopped fresh basil leaves
2 cloves garlic, minced, divided
1 teaspoon finely grated lemon zest
1 large egg
Freshly ground black pepper

FOR ASSEMBLY:
4 ounces grated whole-milk low-moisture mozzarella cheese (about 1 cup)
2 ounces coarsely grated Pecorino Romano cheese (about 1/2 cup)
Olive oil, for the baking dish
4 tablespoons thinly sliced fresh basil leaves, divided

INSTRUCTIONS
Make the sauce: Heat the oil in a medium saucepan over medium heat until shimmering. Add the garlic and sauté until fragrant, 1 to 2 minutes. Add the passata and salt, then use 1/2 cup water to rinse the jars; add that tomatoey water to the saucepan. Simmer gently until the oil rises to the top of the sauce, about 30 minutes. Taste and season with salt and pepper as needed, then remove from the heat to cool slightly.

Roast the zucchini: Meanwhile, cut the zucchini in half crosswise, then thinly slice each piece lengthwise into 1/4-inch-thick planks. Place the zucchini slices in a colander, gently toss with the salt, and set over the sink or a bowl to drain for 15 minutes. Arrange a rack in the middle of the oven and heat the oven to 450°F.

Line two rimmed baking sheets with parchment paper. Divide the zucchini planks between the baking sheets in a single layer, then pat them dry with a paper towel. Roast until the zucchini is dry to the touch, 10 to 15 minutes. Meanwhile, make the filling and prepare for assembly.

Make the filling: Stir all the filling ingredients together in a large bowl.

Prepare for assembly: Stir the remaining mozzarella and Pecorino for assembly together in a medium bowl.

Remove the zucchini from the oven, then lower the temperature to 375°F. Lightly coat a 9×13-inch baking dish with oil.

Spoon in enough tomato sauce to thinly coat the bottom of the dish. Arrange the zucchini planks in two rows down the length of the dish. There may be a bit of space between the rows — that’s okay! Dot with half of the filling mixture and carefully spread into a thin layer. Sprinkle with 1 tablespoon of the basil, then top with 3/4 cup sauce. Repeat with another layer of zucchini, filling, basil, and sauce. Finish with the remaining zucchini, then top with 3/4 cup sauce (you will have sauce left over). Sprinkle with the mozzarella-Pecorino mixture.

Place the baking dish on a baking sheet. Bake until bubbly and golden-brown, 40 to 50 minutes. Let cool 10 minutes, then sprinkle with the remaining 2 tablespoons basil before serving.

There are highly individualized versions of spaghetti alla Nerano to be enjoyed. The dish exemplifies Italian cooking traditions here and elsewhere: take the simple riches of what grows nearby and make it as tasty as you can without a lot of fussiness. Its proper preparation demands greater attention to freshness and kitchen craftsmanship than to fancy ingredients.

Serves 4

newyorker.com

INGREDIENTS
6 medium zucchini, sliced into quarter-inch rounds
Sunflower oil, for frying
14 oz. spaghetti
1 clove garlic, minced (optional)
2 to 4 oz. grated cheese (such as aged Parmigiano Reggiano, Provolone del Monaco, or Caciocavallo)
1 bunch fresh basil leaves
A pat of butter (optional)
Ground black pepper, to taste

INSTRUCTIONS
Take thinly sliced zucchini rounds and deep-fry in sunflower oil until golden (or even slightly burnt).

Put fried zucchini on a paper towel to absorb oil; let sit in a bowl for a few hours to rest (or put in the fridge overnight). Before using, dab them again with a paper towel to remove excess moisture.

Boil spaghetti in lightly salted water until al dente. Save a cup of cooking water after draining spaghetti.

Reheat zucchini in a frying pan with optional minced garlic.

Place half of the zucchini into a clean pot or bowl, then add a few Tbsp. of cheese and a few Tbsp. of the pasta cooking water. Stir the mixture until cheese begins to melt. Add spaghetti, the rest of the zucchini, and cheese, and continue stirring until cheese and spaghetti water form a saucy emulsion. If the mixture seems too thick, add a bit more cooking broth. If it is too thin, add more cheese.

These Lemon Ricotta Stuffed Zucchini boats are the perfect summer appetizer to make with all that farm-fresh zucchini. Making them is as simple as scooping out the seeds and stuffing them with a delicious lemon, ricotta, breadcrumb, parsley, garlic, and Parmigiano Reggiano stuffing.

Serves 4

sipandfeast.com

INGREDIENTS
4 medium zucchini
½ cup plain breadcrumbs
2 cups ricotta
½ cup grated parmigiano reggiano
2 cloves garlic
3 medium lemons
¼ cup parsley
¼ cup olive oil
1 tsp kosher salt
½ tsp black pepper

INSTRUCTIONS
Preheat oven to 400f and set rack in middle. Cut 4 medium zucchini in half lengthwise and scoop out the interior seeds with a spoon. Season the interior of the zucchini with a total of 1 tsp kosher salt and a ½ tsp of pepper. Drizzle oil onto each one and bake the zucchini in a sheet pan for 20-25 minutes until fork tender.

Chop a ¼ cup fresh parsley and mince 2 garlic cloves. Grate a ½ cup of Parmigiano Reggiano cheese or use good quality grated cheese. Slice 1 lemon into rounds.

In a pan over medium heat saute the garlic in a ¼ cup of olive oil until lightly golden. Set aside the garlic and oil mixture.

In a large bowl mix the 2 cups ricotta, ½ cup Parmigiano Reggiano, ½ cup breadcrumbs, juice of 1 lemon, ¼ cup parsley and the garlic/oil mixture.

Let the zucchini boats cool for a few minutes after baking then stuff with the ricotta mixture. Sprinkle a touch of breadcrumbs onto each and arrange the sliced lemons in the pan. Broil the zucchini boats for 5-7 minutes on the middle rack until the cheese is bubbly and golden brown. Serve with extra grated cheese and lemon wedges.

Veggie Loaded Mexican Lasagna includes leeks, spinach, mushrooms, corn, zucchini, poblano. Instead of an Italian sauce, make salsa roja.

Serves 6-8

patijinich.com

INGREDIENTS
For the Spinach and Mushroom filling:
1 pound baby spinach
2 tablespoons olive oil
2 tablespoons unsalted butter
1 leek halved, rinsed, thinly sliced (about 2 cups)
14-16 scallions white and light green parts thinly sliced (about 1 ½ cups)
2 garlic cloves peeled and finely chopped or pressed
8 ounces mushrooms cleaned and sliced
2 teaspoons kosher or sea salt or to taste
Freshly ground black pepper
2 eggs lightly beaten
2 cups requesón or ricotta cheese

For the Zucchini, Poblano and Corn filling:
2 zucchinis (about 1 pound) diagonally and thinly sliced to about 1/8”
1 1/2 teaspoons kosher or sea salt or to taste, divided
Freshly ground black pepper to taste
4 tablespoons olive oil divided
2 tablespoons unsalted butter
1 1/2 large white onions halved, slivered
4 poblano peppers roasted, sweated, cleaned, peeled and cut into julienne or slices
1 ear of corn kernels shaved off (about 1 cup)

For the Salsa Roja (makes about 4 cups):
2 pounds ripe tomatoes
2 garlic cloves
1 serrano or jalapeño chile more to taste
1 1-inch thick slice of a large white onion (about 2 ounces), peeled
1 teaspoon kosher or sea salt or to taste
3 tablespoons tomato paste
1 tablespoon vegetable oil
1 cup chicken or vegetable broth

To assemble the Lasagna:
2 tablespoons unsalted butter for greasing baking dish
1 pound lasagna noodles
2 cups grated Oaxaca or mozzarella cheese
1 cup (8 ounces) grated Cotija cheese or Parmigiano Reggiano

INSTRUCTIONS
To make the spinach and mushroom filling:
Bring salted water to boil in a medium saucepan. Once it is boiling, add the spinach and cook just for a minute, until it completely wilts. Drain and squeeze out as much water as possible with cheesecloth, a clean kitchen towel, or a wooden spoon. When cool enough to handle, coarsely chop and set aside.

Heat the olive oil and butter in a large skillet over medium heat, add the leek and scallions and cook for 4 to 5 minutes, until softened. Add the garlic, stir, and cook for a minute, until fragrant. Raise the heat to medium high, wait a minute, and add the sliced mushrooms. Sprinkle in a teaspoon salt and black pepper, let them brown for a minute or two, and continue to cook until they let out their juices and begin to brown again, 4 to 5 minutes more. Once their juices have almost evaporated, add the chopped spinach, mix well, and continue cooking for another 4 to 5 minutes, until all the spinach juices evaporate. Turn off the heat, set aside, and let cool to room temperature.

In a small bowl, beat the eggs, add the requeson or ricotta cheese, the remaining teaspoon salt, and mix well. Combine with the spinach and mushroom mixture and set aside.

To make the zucchini, poblano and corn filling:
Heat 2 tablespoons of olive oil in a large nonstick skillet set over medium-high heat and season the zucchini slices with about ½ teaspoon salt and pepper to taste. Once the oil is hot, working in batches, brown the zucchini slices for a minute or so per side and transfer to a platter covered with paper towels. Set aside when you are done.

Reduce the heat to medium, add 2 more tablespoons of olive oil and the butter. Once the butter has melted, stir in the onions. Cook, stirring occasionally and scraping the bottom of the pan, for 7 to 8 minutes, until they have completely wilted and have browned around the edges. Add the poblano pepper strips and 1 teaspoon salt, stir, and continue to cook for another couple minutes. Make room in the middle of the pan, add the corn kernels and cook for a couple minutes, stirring to combine with the rest of the mix. Remove from the heat and taste for salt, adding more if need be. Set aside.

To make the salsa roja:
Place the tomatoes, garlic and chiles in a medium saucepan, cover with water and bring to a boil over medium-high heat. Reduce heat to medium and simmer for about 10 minutes, until the tomatoes are cooked and mushy. Place the tomatoes, garlic and chiles into a blender, along with the onion and salt and process until completely smooth.

Heat the oil in medium saucepan set over medium heat. Once the oil is hot, pour in the pureed tomato mixture, cover partially with a lid and simmer for 5 minutes, stirring here and there. Add the tomato paste and mix well. Pour in the chicken broth, stir, and cook for another 5 minutes, until well seasoned and thickened. Set aside.

To assemble the lasagna:
Generously butter a 9”x13” baking dish. Bring salted water to a boil in a large pot. Cook the lasagna noodles per package instructions, or for 8 to 9 minutes, stirring them as they cook so they won’t stick. Drain and immediately lay them out them on an oiled baking sheet.

Set a rack in the middle of the oven and preheat to 375 degrees Fahrenheit.

Spread about 1/2 cup tomato sauce onto the bottom of the buttered baking dish. Place a layer of cooked lasagna noodles over the sauce, draping them so they coat the entire surface. Spread half the spinach and mushroom filling over the noodles.

Place a second layer of cooked lasagna noodles. Top with half of the poblano and corn mixture and half of the zucchini slices. Cover with about a cup of the salsa roja.

Place a third layer of cooked lasagna noodles. Top with the other half of the spinach and mushroom filling.

Place a fourth layer of cooked lasagna noodles. Add the remaining half of the poblano and corn mixture, the rest of the zucchini slices, and about a cup of the salsa roja.

Place fifth layer of cooked lasagna noodles and cover with the remaining cup of tomato sauce. Add the grated Oaxaca or mozzarella cheese, and top with the Cotija cheese or parmesano reggiano.

Cover the baking dish loosely with aluminum foil, making sure it is tight all around the edges, but that there is a lot of space over the cheese – like a tent or bubble – so the aluminum is not very close to the cheese on top.

Place baking dish on a baking sheet and put into the oven. Bake for 40 minutes, then carefully remove the aluminum foil and return to the oven for another 25 to 30 minutes. The top should have melted, browned and begun to crisp along the edges. Remove from the oven and let the lasagna sit for 10 minutes before cutting into it.

Linguine alla Yellow Pepper and Zucchini Carbonara is a vegetarian ‘carbonara’ recipe; yellow pepper cream substitutes eggs for a dense flavorsome sauce. Topped with zucchini, Grana Padano and ground pepper, this recipe will have you coming back for more.

Serves 4

lacucinaitaliana.com

INGREDIENTS
1 LB. yellow peppers
1 LB. zucchini
12 OZ. linguine
1 large spring onion
1 garlic clove
Grana Padano, grated
extra-virgin olive oil
salt
pepper

INSTRUCTIONS
Clean peppers and cut into thin strips. Peel zucchini and cut into small pieces.

Chop spring onion and brown with 3-4 Tbsp. oil and a garlic clove with skin on. After 3-4 minutes, remove garlic and add peppers. Season with salt and cover with water, then cook for 35-40 minutes. Drain peppers and purée.

Cook linguine in a large pot of boiling salted water, stirring occasionally, until al dente.

Meanwhile, sauté zucchini with a pinch of salt for 2 minutes.

Drain linguine and dress with pepper cream. Top with the zucchini, Grana Padano and ground pepper. Serve immediately.

Chef Chris Behr’s versatile frittata with crisp spring vegetables can be eaten warm or at room temperature. Serve for brunch with an accompanying platter of crusty bread, fresh fruit, cheese and salumi, or for lunch with a green salad.

Serves 6

foodandwine.com

INGREDIENTS
2 ¼ zucchini (medium halved lengthwise and sliced crosswise 1/4 inch thick)
6 ounces asparagus (trimmed, stems sliced 1/4 inch thick on the diagonal and tips left whole )
8 eggs (large)
Kosher salt
Pepper
¾ cup fresh ricotta (6 ounces)
1 tablespoon extra-virgin olive oil
6 zucchini blossoms (stems and pistils removed, blossoms halved, for garnish (optional))

INSTRUCTIONS
Preheat the oven to 325°. In a medium saucepan of salted boiling water, blanch the zucchini and asparagus for 1 minute, then drain well and pat dry.

In a large bowl, beat the eggs with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Stir in the vegetables. In a bowl, season the ricotta with salt and pepper.

In a 12-inch ovenproof nonstick skillet, heat the oil. Add the egg-vegetable mixture and cook over moderately low heat, stirring occasionally, until starting to set at the edge, 3 minutes. Dot the ricotta on top and garnish with the zucchini blossoms, if using. Transfer the skillet to the oven and bake for 20 to 25 minutes, until the frittata is just set. Let cool slightly, transfer to a platter, cut into wedges and serve.