Last week, we discussed tomatoes, but this week we’re shifting our focus to zucchini, a charming vegetable that shines during the summer season. While I have a fondness for zucchini, I don’t particularly enjoy it when it becomes mushy or watery. That’s why it’s crucial to rely on recipes and techniques that bring out the best in this versatile vegetable.
At Five Weeknight Dishes, our primary focus is on dinner recipes, but let’s not overlook zucchini’s incredible potential as an ingredient for baking. Zucchini bread, zucchini muffins, and chocolate zucchini loaf cake are all delightful treats that deserve your time and attention. Feel free to share your zucchini-inspired creations with me at [email protected]. Next week, we’ll dive into the world of corn!
Now, let’s explore two recipes that showcase the versatility of zucchini:
2. Sheet-Pan Chicken With Zucchini and Basil:
Zucchini is an unexpected star in sheet-pan dinners, but it shouldn’t be. In this Melissa Clark recipe, the zucchini is allowed to caramelize on the pan without any interference, resulting in a delicious flavor. It accompanies bone-in, skin-on chicken thighs perfectly. If you need to feed more than two or three people, use two sheet pans instead of overcrowding one.
3. Zucchini Scampi:
Ali Slagle expands the scampi universe with this recipe that takes the mouthwatering, garlicky butter sauce from shrimp scampi and applies it to zucchini rounds. Doubling the sauce and serving it with pasta would be an excellent idea, and it also makes for a fantastic side dish for salmon.
Feel free to view the full recipes and instructions by clicking on the respective links provided. Enjoy experimenting with zucchini in your kitchen!
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