Why I keep turning to endlessly versatile zucchini

Why I Keep Turning to Endlessly Versatile Zucchini

After a bit of a cooking slump, I'm feeling revitalized by summer produce. Stone fruits have made their way into cobblers, corn into chowders and succotash, and now I'm fully on a zucchini kick. The green squash is endlessly versatile, a pro for anyone who's ever been on the receiving end of a bumper crop. And while zoodle recipes may have soared in popularity in recent years, there are many ways to go beyond the faux-pasta route (though if you do favor using zucchini as a carb-free alternative, I highly recommend this variation).

These quinoa zucchini patties have been on repeat at my household, where I'm constantly trying to find toddler-friendly snacks that are both flavorful and nutritious. The key to making sure they hold together and crisp up nicely is to squeeze out as much water as possible—it's a bit of work, but absolutely worth it. Oven-fried zucchini "chips" are equally irresistible thanks to the crunchy Panko coating and your dipping sauce of choice.

Zucchini is just as good in comfort-food form—in cheesy cheddar-topped casseroles or layered with tomato sauce and mozzarella into a lasagna. And don't forget that the summer squash can also play a starring role in sweets, from a chocolate and pecan-studded bundt cake to breakfast muffins to this soft and tender quick bread.

What's your favorite way to use zucchini? Let us know on Instagram at @thespruceeats.

-Patty Lee
Senior Editor, The Spruce Eats