Less than thrilled about your prolific zucchini plants? Serves you right for planting more than one. Just kidding. We’re here to help.
By now, you’ve turned summer’s most over-ambitious plant into muffins, breads and enough grilled boats to sail a small army. Yet, as the season changes, the weighty whoppers are still piling up on the kitchen counter, despite your best efforts at ding-dong-dash gifting.
Fortunately, zucchini’s mild flavor and adaptability also make it a lovely addition to tarts, pastas and grain bowls. All you need is a fresh perspective and a few nifty techniques from experts, like Milk Street’s Christopher Kimball, America’s Test Kitchen’s Julia Collin Davison and chef Jessica Whiteman, the new executive chef at Berkeley’s veggie-centric Gather Kitchen, Bar & Market.
To start, invest in a 12-inch skillet with a tight-fitting lid and use it to make your pasta dishes from now on. Trust us.