In the past, zucchini was a favorite butt of comedians’ summertime jokes. They would talk about neighbors slinking toward homes in the dark of night to dispose of the prolific vegetable on doorsteps.
No more. Now we gladly welcome the generous neighbor who drops by with an armful of zucchini and summer squash. That’s because we know that the versatile vegetable can be used in a variety of dishes and baked goods and that it is full of important nutrients.
We don’t think of zucchini as a health food, but it certainly could be. It is high in vitamin C and potassium and contains iron, calcium, vitamin B6 and magnesium. High in cancer-fighting antioxidants, it is low in calories and contains only trace amounts of fat.
Grated, it is perfect for muffins, zucchini bread, cake and fritters, and you can freeze it that way for quick use later on. Come winter when you are looking for something to make, the neighbor’s contributions will be especially welcome.
You can scrape out the (edible) seeds and stuff your zucchini, you can eat it raw with dip or cook it in a variety of dishes such as casseroles, soups and side dishes. You can cut them into fries or slice them into “zoodles,” a substitute for pasta.
Yellow summer squash is a first cousin to zucchini and can be used interchangeably in recipes for zucchini. This recipe for skillet lasagna from goodhousekeeping.com calls for both, which adds color to the dish.
1 ½ tablespoons olive oil, divided
2 small zucchini, cut into 1/4-inch-thick half-moons
1 small summer squash, cut into 1/4-inch-thick half-moons
Kosher salt and pepper
1 small onion, finely chopped
2 cloves garlic, finely chopped
½ teaspoon red pepper flakes
8 lasagna noodles, broken into pieces
2 cups marinara sauce
3 cups low-sodium chicken broth
2 ounces cream cheese, cut into small pieces
½ cup chopped basil plus more for serving
4 ounces mozzarella, coarsely grated (about 1 cup), divided
2 tablespoons grated Romano
1. Heat 1 tablespoon oil in large cast-iron skillet on medium-high. Add zucchini and squash, season with ¼ teaspoon each salt and pepper and cook, tossing occasionally, until light golden brown, 3 to 4 minutes. Transfer to plate.
2. Reduce heat to medium, add remaining ½ tablespoon oil and onion and cook, stirring occasionally, until tender, 4 to 5 minutes. Stir in garlic and red pepper flakes; cook 30 seconds.
3. Add noodles, marinara sauce, and broth; bring to a boil. Simmer vigorously, stirring often, until sauce begins to reduce, 6 minutes. Lower heat and gently simmer until pasta is tender, 7 to 8 minutes more.
4. Meanwhile, heat broiler. Fold in cream cheese to melt, then vegetables, chopped basil, and ½ cup mozzarella.
5. Sprinkle with remaining ¾ cup mozzarella and Romano and broil until golden brown, 2 to 3 minutes. Top with torn basil and serve.
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