Forget boring zucchini! This summer, transform that garden bounty into 18 mouthwatering shredded zucchini recipes perfect for quick dinners, seasonal favorites, and easy comfort food. From savory fritters to sweet breads, we’ve got delicious ways to use every last shred. Get ready to make zucchini the star of your summer meals—let’s dive into these tasty ideas!
Zucchini Fritters with Garlic Aioli
While the humble zucchini often plays a supporting role in summer dishes, these elegant fritters elevate it to a starring position, offering a crisp, golden exterior that gives way to a tender, herb-flecked interior, perfectly complemented by a rich, garlic-infused aioli. This recipe transforms simple, garden-fresh produce into a sophisticated appetizer or light meal, balancing delicate textures with bold, savory flavors that are sure to impress. It’s a celebration of seasonal abundance, refined for any elegant gathering or a quiet evening at home.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 2 medium zucchini, grated and squeezed of excess moisture
– 1/2 cup all-purpose flour
– 1 large pasture-raised egg, lightly beaten
– 1/4 cup finely grated Parmigiano-Reggiano cheese
– 2 tbsp fresh dill, finely chopped
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
– 1/4 cup clarified butter, for frying
– 1/2 cup high-quality mayonnaise
– 2 cloves garlic, finely minced
– 1 tbsp fresh lemon juice
– 1/4 tsp fine sea salt
Instructions
1. In a large mixing bowl, combine the grated zucchini, all-purpose flour, lightly beaten pasture-raised egg, finely grated Parmigiano-Reggiano cheese, finely chopped fresh dill, kosher salt, and freshly ground black pepper until a cohesive mixture forms.
2. Heat the clarified butter in a large skillet over medium heat until it shimmers and reaches approximately 350°F, using a candy thermometer for precision.
3. Using a 1/4-cup measure, scoop portions of the zucchini mixture into the hot clarified butter, gently flattening each into a 1/2-inch thick patty with the back of a spoon.
4. Fry the fritters for 3–4 minutes per side, or until they achieve a deep golden-brown crust and are cooked through, adjusting the heat as needed to prevent burning.
5. Transfer the cooked fritters to a wire rack set over a baking sheet to drain excess oil and maintain crispness, rather than placing them on paper towels which can cause sogginess.
6. In a small bowl, whisk together the high-quality mayonnaise, finely minced garlic cloves, fresh lemon juice, and fine sea salt until the aioli is smooth and fully emulsified.
7. Serve the zucchini fritters immediately while warm, accompanied by the garlic aioli for dipping.
As you bite into these fritters, the initial crunch yields to a moist, flavorful center, with the dill and Parmigiano-Reggiano adding subtle herbaceous and umami notes. The garlic aioli provides a creamy, pungent counterpoint that enhances each savory mouthful. For a creative presentation, arrange them on a platter with a drizzle of aioli and a sprinkle of microgreens, or pair with a crisp white wine to elevate the experience further.
Shredded Zucchini Bread with Walnuts
Nestled between the classic and the contemporary, this shredded zucchini bread with walnuts offers a sophisticated twist on a beloved quick bread, where garden-fresh produce meets the rich, toasty depth of nuts for a loaf that is both moist and elegantly textured. It transforms humble ingredients into a refined treat, perfect for an afternoon indulgence or a thoughtful gift. Serving: 12 | Pre Time: 20 minutes | Cooking Time: 60 minutes
Ingredients
– 2 cups all-purpose flour, sifted
– 1 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1/2 teaspoon fine sea salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon freshly grated nutmeg
– 3 large pasture-raised eggs, lightly beaten
– 1 cup granulated sugar
– 1/2 cup light brown sugar, firmly packed
– 1 cup clarified butter, melted and cooled slightly
– 2 teaspoons pure vanilla extract
– 2 cups shredded zucchini, excess moisture gently squeezed out
– 1 cup walnuts, toasted and coarsely chopped
Instructions
1. Preheat your oven to 350°F (175°C) and generously grease a 9×5-inch loaf pan, then line it with parchment paper for easy removal.
2. In a medium bowl, whisk together the sifted all-purpose flour, baking soda, baking powder, fine sea salt, ground cinnamon, and freshly grated nutmeg until fully combined.
3. In a large mixing bowl, combine the lightly beaten pasture-raised eggs, granulated sugar, and firmly packed light brown sugar, whisking vigorously for about 2 minutes until the mixture is pale and slightly thickened.
4. Gradually pour in the slightly cooled clarified butter and pure vanilla extract, whisking continuously until the mixture is smooth and emulsified.
5. Gently fold the dry ingredients into the wet mixture using a spatula, mixing just until no flour streaks remain to avoid overmixing, which can lead to a dense texture.
6. Fold in the shredded zucchini with excess moisture squeezed out and the toasted, coarsely chopped walnuts until evenly distributed throughout the batter.
7. Pour the batter into the prepared loaf pan, smoothing the top with the spatula to ensure even baking.
8. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs attached, and the top is golden brown and springs back when lightly touched.
9. Allow the bread to cool in the pan on a wire rack for 15 minutes, then carefully lift it out using the parchment paper and let it cool completely on the rack before slicing to maintain its structure. Delightfully moist with a tender crumb, this bread boasts a subtle sweetness enhanced by warm spices and the earthy crunch of walnuts. Serve it slightly warmed with a dollop of crème fraîche or as an elegant base for a brunch-time French toast, letting its nuanced flavors shine.
Zucchini and Cheese Stuffed Mushrooms
Nestled within earthy portobello caps, a delicate filling of tender zucchini and rich cheeses creates an elegant appetizer that marries rustic charm with refined flavor. These stuffed mushrooms offer a sophisticated yet approachable bite, perfect for intimate gatherings or as a stunning starter to elevate any meal.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 6 large portobello mushroom caps, stems removed and gills scraped
– 2 tablespoons extra-virgin olive oil
– 1 medium zucchini, finely diced (about 1 cup)
– 2 cloves garlic, minced
– 1/2 cup whole-milk ricotta cheese
– 1/2 cup freshly grated Parmigiano-Reggiano cheese
– 1/4 cup panko breadcrumbs
– 1 tablespoon fresh thyme leaves, finely chopped
– 1/4 teaspoon fine sea salt
– 1/8 teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 375°F and line a rimmed baking sheet with parchment paper.
2. Brush the portobello mushroom caps evenly with 1 tablespoon of extra-virgin olive oil and arrange them gill-side up on the prepared baking sheet.
3. Heat the remaining 1 tablespoon of extra-virgin olive oil in a medium skillet over medium heat until shimmering, about 1 minute.
4. Add the finely diced zucchini to the skillet and sauté, stirring occasionally, until softened and lightly golden, approximately 5-7 minutes.
5. Stir in the minced garlic and cook for 1 additional minute until fragrant, being careful not to let it brown.
6. Transfer the zucchini-garlic mixture to a medium mixing bowl and allow it to cool for 5 minutes.
7. To the cooled zucchini mixture, add the whole-milk ricotta cheese, freshly grated Parmigiano-Reggiano, panko breadcrumbs, fresh thyme leaves, fine sea salt, and freshly ground black pepper.
8. Gently fold all ingredients together until just combined, taking care not to overmix to maintain a light texture.
9. Divide the zucchini-cheese filling evenly among the prepared portobello caps, mounding it slightly in the center.
10. Bake the stuffed mushrooms on the middle oven rack for 20-25 minutes, or until the filling is set and the mushroom caps are tender when pierced with a fork.
11. Allow the mushrooms to rest for 5 minutes on the baking sheet before serving to let the filling firm up slightly.
The baked portobellos yield a satisfying contrast between the meaty, umami-rich caps and the creamy, herb-speckled filling, with the panko providing a subtle crunch. For an elegant presentation, garnish each mushroom with a drizzle of high-quality balsamic glaze and a few additional thyme sprigs, serving them warm as a sophisticated centerpiece to a cheese board or alongside a crisp green salad.
Zucchini Pancakes with Sour Cream
Elegant yet approachable, zucchini pancakes offer a sophisticated twist on a classic, transforming humble summer squash into golden, savory rounds that pair beautifully with cool, tangy sour cream. These delicate fritters, with their crisp edges and tender centers, make for a versatile dish that can shine as a light lunch, a refined appetizer, or a delightful side.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 medium zucchini, grated and thoroughly squeezed of excess moisture
– 1/2 cup all-purpose flour
– 2 pasture-raised eggs, lightly beaten
– 1/4 cup finely grated Parmigiano-Reggiano cheese
– 2 tablespoons finely chopped fresh dill
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 cup clarified butter, for frying
– 1 cup full-fat sour cream, for serving
Instructions
1. Place the grated zucchini in a clean kitchen towel and wring firmly to extract as much liquid as possible, ensuring the pancakes hold their shape without becoming soggy.
2. In a large mixing bowl, combine the squeezed zucchini, all-purpose flour, lightly beaten pasture-raised eggs, finely grated Parmigiano-Reggiano, chopped fresh dill, kosher salt, and freshly ground black pepper.
3. Gently fold the mixture until just combined, being careful not to overmix to maintain a light texture.
4. Heat 2 tablespoons of clarified butter in a large non-stick skillet over medium heat until it shimmers, about 2 minutes.
5. Scoop 1/4-cup portions of the batter into the skillet, flattening slightly with the back of a spoon to form 3-inch rounds.
6. Fry the pancakes for 3-4 minutes per side, or until deeply golden brown and crisp around the edges, adjusting heat as needed to prevent burning.
7. Transfer the cooked pancakes to a wire rack set over a baking sheet to keep them crisp, repeating with remaining batter and adding more clarified butter as necessary.
8. Serve the pancakes immediately, topped with a generous dollop of full-fat sour cream.
Just out of the skillet, these pancakes boast a satisfying crunch that gives way to a moist, herb-flecked interior, with the salty bite of Parmigiano-Reggiano balancing the zucchini’s mild sweetness. For an elegant presentation, garnish with extra dill and a drizzle of high-quality olive oil, or pair with a simple arugula salad for a complete meal.
Zucchini and Carrot Muffins
Luminous with the verdant hues of spring, these zucchini and carrot muffins transform humble garden vegetables into a sophisticated treat, marrying earthy sweetness with a tender, moist crumb that feels both nourishing and indulgent. Perfect for a leisurely brunch or an elegant afternoon snack, they offer a refined twist on classic quick breads, where each bite reveals a delicate balance of flavors and textures. Crafted with care, this recipe elevates simple ingredients into something truly special, promising a delightful experience from the first glance to the last morsel.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 ½ cups all-purpose flour, sifted
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon fine sea salt
– 1 teaspoon ground cinnamon
– ½ teaspoon freshly grated nutmeg
– 2 large pasture-raised eggs, lightly beaten
– ¾ cup granulated sugar
– ½ cup unsalted butter, melted and cooled to room temperature
– 1 teaspoon pure vanilla extract
– 1 cup grated zucchini, excess moisture gently squeezed out
– 1 cup grated carrot
– ½ cup chopped walnuts, toasted
Instructions
1. Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners, ensuring they are evenly spaced for consistent baking.
2. In a medium bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, fine sea salt, ground cinnamon, and freshly grated nutmeg until fully combined, which helps create a light, airy texture in the final muffins.
3. In a large mixing bowl, combine the lightly beaten pasture-raised eggs and granulated sugar, whisking vigorously for about 2 minutes until the mixture becomes pale and slightly thickened, a key step for achieving a tender crumb.
4. Gradually pour in the melted and cooled unsalted butter and pure vanilla extract, stirring continuously until the mixture is smooth and emulsified, which prevents separation and ensures even flavor distribution.
5. Gently fold the dry ingredients into the wet mixture using a spatula, mixing just until no flour streaks remain to avoid overworking the batter, which can lead to dense muffins.
6. Add the grated zucchini (with excess moisture squeezed out to prevent sogginess), grated carrot, and toasted chopped walnuts, folding them in evenly to distribute the vegetables and nuts throughout the batter.
7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full to allow for proper rising without overflowing during baking.
8. Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown, rotating the tin halfway through for even browning.
9. Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely, which helps set their structure and prevents steaming.
Buttery and aromatic, these muffins boast a moist, delicate crumb punctuated by the subtle crunch of walnuts and the vibrant freshness of zucchini and carrot. Serve them warm with a dollop of crème fraîche or a drizzle of honey for an extra touch of elegance, or enjoy them as a standalone treat that pairs beautifully with a cup of herbal tea on a serene morning.
Zucchini Noodle Stir-Fry
Heralding the arrival of spring with its vibrant colors and crisp textures, this zucchini noodle stir-fry transforms humble vegetables into an elegant, low-carb feast. Light yet satisfying, it’s a dish that celebrates freshness with every forkful, offering a delightful alternative to traditional pasta that feels both nourishing and indulgent.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 4 medium zucchini, spiralized into noodles
– 1 large red bell pepper, julienned
– 1 cup shiitake mushrooms, thinly sliced
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, finely grated
– 2 tablespoons toasted sesame oil
– 3 tablespoons low-sodium tamari
– 1 tablespoon rice vinegar
– 1 teaspoon toasted sesame seeds
– 2 tablespoons fresh cilantro, chopped
– 1 tablespoon avocado oil
Instructions
1. Heat a large wok or skillet over high heat and add the avocado oil, swirling to coat the surface evenly.
2. Add the julienned red bell pepper and sliced shiitake mushrooms, stirring constantly for 3–4 minutes until they begin to soften and develop a slight char.
3. Incorporate the minced garlic and grated ginger, cooking for 30 seconds until fragrant to avoid burning the aromatics.
4. Push the vegetables to the sides of the wok, creating a well in the center, and pour in the toasted sesame oil.
5. Add the spiralized zucchini noodles to the center, tossing gently for 2–3 minutes until just tender but still al dente, which preserves their texture.
6. Drizzle the low-sodium tamari and rice vinegar over the mixture, tossing to coat all components uniformly.
7. Remove from heat and immediately garnish with toasted sesame seeds and chopped fresh cilantro.
Kaleidoscopic in its presentation, this stir-fry offers a symphony of textures—from the tender-crisp zucchini noodles to the meaty shiitakes. The umami-rich tamari and bright ginger create a deeply savory yet balanced flavor profile, perfect for serving alongside grilled salmon or as a standalone vegetarian centerpiece.
Zucchini and Corn Fritters
Crisp, golden fritters that capture the essence of summer, these zucchini and corn creations offer a delightful interplay of sweet kernels and tender shreds, all bound together in a light, savory batter. They transform humble garden vegetables into an elegant appetizer or side dish, perfect for brunch gatherings or a sophisticated light supper. With their delicate crunch and vibrant flavors, they bring a touch of seasonal refinement to any table.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 medium zucchini, grated and squeezed of excess moisture
– 1 cup fresh corn kernels, cut from the cob
– 1/2 cup all-purpose flour
– 1/4 cup finely grated Parmesan cheese
– 2 pasture-raised eggs, lightly beaten
– 2 tablespoons chopped fresh chives
– 1 teaspoon baking powder
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 1/4 cup clarified butter, for frying
– 1/2 cup sour cream, for serving
– 1 tablespoon fresh lemon juice
Instructions
1. In a large mixing bowl, combine the grated zucchini, fresh corn kernels, all-purpose flour, finely grated Parmesan cheese, pasture-raised eggs, chopped fresh chives, baking powder, kosher salt, and freshly ground black pepper.
2. Gently fold the mixture until just combined, being careful not to overmix to maintain a light texture.
3. Heat the clarified butter in a large skillet over medium heat until it shimmers, about 350°F.
4. Using a 1/4-cup measure, scoop portions of the batter and carefully drop them into the hot butter, flattening slightly with the back of a spoon to form 3-inch rounds.
5. Fry the fritters for 3-4 minutes per side, or until they develop a deep golden-brown crust and are cooked through, adjusting the heat as needed to prevent burning.
6. Transfer the cooked fritters to a wire rack set over a baking sheet to drain excess oil and stay crisp.
7. In a small bowl, whisk together the sour cream and fresh lemon juice until smooth for a tangy accompaniment.
8. Serve the fritters warm, topped with the lemon-sour cream sauce.
These fritters boast a satisfyingly crisp exterior that gives way to a moist, tender interior, with the sweet pop of corn balancing the subtle earthiness of zucchini. For a creative twist, layer them with smoked salmon and a dollop of crème fraîche for an elegant canapé, or serve alongside a simple arugula salad dressed in a lemon vinaigrette to highlight their fresh, summery essence.
Zucchini and Potato Latkes
Revered for their crisp golden exteriors and tender interiors, zucchini and potato latkes offer a delightful twist on a classic comfort food, blending earthy root vegetables with the subtle sweetness of summer squash for a dish that feels both nostalgic and refreshingly modern. These pan-fried fritters achieve a perfect balance of textures—crunchy edges giving way to a soft, savory center—making them an elegant yet approachable addition to any table, whether served as a sophisticated appetizer or a hearty main course.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 2 medium russet potatoes, peeled and grated
– 1 large zucchini, grated and excess moisture squeezed out
– 1 small yellow onion, finely grated
– 2 pasture-raised eggs, lightly beaten
– ¼ cup all-purpose flour
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon baking powder
– ½ cup clarified butter, for frying
– ½ cup crème fraîche, for serving
– 2 tablespoons fresh chives, finely chopped
Instructions
1. Combine the grated russet potatoes, zucchini, and yellow onion in a large mixing bowl, tossing gently to distribute evenly.
2. Add the lightly beaten pasture-raised eggs, all-purpose flour, kosher salt, freshly ground black pepper, and baking powder to the vegetable mixture, stirring until just incorporated to avoid overworking the batter.
3. Heat the clarified butter in a large skillet over medium-high heat until it shimmers and reaches 350°F, using a candy thermometer for precision to ensure optimal frying temperature.
4. Scoop ¼-cup portions of the latke batter into the hot clarified butter, flattening each gently with a spatula to form 3-inch rounds, and fry in batches to prevent overcrowding the pan, which helps maintain a crisp texture.
5. Cook the latkes for 3–4 minutes per side until deeply golden brown and crispy, adjusting the heat as needed to prevent burning, as clarified butter has a high smoke point ideal for even browning.
6. Transfer the fried latkes to a wire rack set over a baking sheet to drain excess oil, keeping them warm in a 200°F oven if not serving immediately to preserve their crispness.
7. Garnish each latke with a dollop of crème fraîche and a sprinkle of finely chopped fresh chives just before serving.
Keenly textured with a satisfying crunch that yields to a moist, savory interior, these latkes offer a harmonious blend of earthy potatoes and delicate zucchini, elevated by the rich tang of crème fraîche. For a creative presentation, serve them stacked with a drizzle of herb-infused oil or alongside a simple arugula salad dressed in lemon vinaigrette to complement their warmth and depth.
Zucchini and Parmesan Casserole
Keenly capturing the essence of spring’s bounty, this Zucchini and Parmesan Casserole transforms humble summer squash into a dish of sublime elegance. Layered with nutty Gruyère and crowned with a golden, herb-flecked crust, it offers a sophisticated yet comforting centerpiece for any table.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 2 pounds fresh zucchini, sliced into ¼-inch rounds
– 1 cup heavy cream
– 3 large pasture-raised eggs, lightly beaten
– 1 cup freshly grated Parmigiano-Reggiano cheese, divided
– ½ cup shredded Gruyère cheese
– 2 tablespoons unsalted butter, melted
– 1 tablespoon extra-virgin olive oil
– 2 cloves garlic, finely minced
– 1 teaspoon fresh thyme leaves, finely chopped
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly ground black pepper
– ¼ teaspoon freshly grated nutmeg
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with 1 tablespoon of the melted unsalted butter.
2. In a large skillet over medium heat, warm 1 tablespoon of extra-virgin olive oil until shimmering, then add the sliced zucchini in a single layer, working in batches to avoid overcrowding.
3. Sauté the zucchini for 3-4 minutes per batch until just tender and lightly golden, transferring cooked slices to a paper towel-lined plate to drain excess moisture—this prevents a soggy casserole.
4. In a medium mixing bowl, whisk together 1 cup of heavy cream, 3 lightly beaten pasture-raised eggs, 2 finely minced garlic cloves, 1 teaspoon of finely chopped fresh thyme, ½ teaspoon of fine sea salt, ¼ teaspoon of freshly ground black pepper, and ¼ teaspoon of freshly grated nutmeg until fully emulsified.
5. Stir ¾ cup of the freshly grated Parmigiano-Reggiano and all ½ cup of the shredded Gruyère cheese into the cream mixture until evenly incorporated.
6. Arrange half of the sautéed zucchini slices in a single, slightly overlapping layer across the bottom of the prepared baking dish.
7. Pour half of the cream and cheese mixture evenly over the first zucchini layer, ensuring it seeps into all crevices.
8. Repeat with the remaining zucchini slices and the rest of the cream mixture, creating a second uniform layer.
9. Sprinkle the remaining ¼ cup of freshly grated Parmigiano-Reggiano evenly over the top layer.
10. Drizzle the remaining 1 tablespoon of melted unsalted butter over the cheese topping to promote browning.
11. Bake the casserole on the middle oven rack for 40-45 minutes, or until the top is deeply golden brown, the edges are bubbling, and a knife inserted into the center comes out clean.
12. Allow the casserole to rest at room temperature for 10 minutes before serving to let the layers set for clean slicing.
A harmonious blend of creamy custard and tender zucchini yields a luxuriously rich texture, punctuated by the sharp, salty notes of Parmigiano-Reggiano. For a striking presentation, garnish individual portions with a drizzle of high-quality olive oil and a sprinkle of microgreens, or pair it with a crisp, acidic salad to cut through the dish’s decadent richness.
Zucchini and Chickpea Patties
These zucchini and chickpea patties offer a delightful fusion of garden-fresh produce and hearty legumes, creating a versatile vegetarian centerpiece that’s both nourishing and elegant. Grated zucchini lends a tender, moist crumb, while chickpeas provide a satisfyingly firm texture and nutty depth, all bound together with aromatic herbs and a whisper of spice. Perfect for a light lunch or a sophisticated appetizer, they’re a testament to how simple ingredients can be transformed into something truly special.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
- 1 ½ cups cooked chickpeas, rinsed and drained
- 1 medium zucchini, finely grated and excess moisture squeezed out
- ¼ cup finely diced yellow onion
- 2 cloves garlic, minced
- 1 pasture-raised egg, lightly beaten
- ¼ cup panko breadcrumbs
- 1 tablespoon freshly chopped dill
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil, for frying
- ¼ cup plain Greek yogurt, for serving
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon lemon zest
Instructions
- Place the chickpeas in a large mixing bowl and mash thoroughly with a fork until mostly smooth but with some texture remaining.
- Add the grated zucchini, diced onion, minced garlic, lightly beaten egg, panko breadcrumbs, chopped dill, ground cumin, smoked paprika, sea salt, and black pepper to the bowl.
- Gently fold all ingredients together until just combined, being careful not to overmix, which can make the patties dense.
- Divide the mixture into 8 equal portions and shape each into a ½-inch-thick patty, compressing firmly so they hold together during cooking.
- Heat the extra-virgin olive oil in a large non-stick skillet over medium heat until shimmering, about 2 minutes.
- Carefully place the patties in the skillet, leaving space between them, and cook for 4–5 minutes until the bottoms are deeply golden brown and crisp.
- Flip the patties using a thin spatula and cook for another 4–5 minutes until the second side is equally golden and the centers are heated through.
- Transfer the cooked patties to a wire rack to cool slightly, which helps maintain their crisp exterior.
- In a small bowl, whisk together the plain Greek yogurt, freshly squeezed lemon juice, and lemon zest until smooth.
- Serve the patties warm, drizzled with the lemon-yogurt sauce.
Just golden and crisp on the outside with a tender, herb-flecked interior, these patties boast a harmonious blend of earthy chickpeas and sweet zucchini, elevated by the bright, tangy sauce. For a creative presentation, stack them atop a bed of peppery arugula or tuck into warm pita with sliced tomatoes and cucumbers, transforming them into a satisfying handheld meal.
Zucchini and Tomato Galette
Elegantly rustic yet refined, this zucchini and tomato galette celebrates summer’s bounty with a flaky, buttery crust cradling thinly sliced vegetables. The combination of tender zucchini and juicy tomatoes caramelizes beautifully in the oven, creating a savory tart that’s both visually stunning and deeply flavorful. Perfect for al fresco dining or an elegant brunch, this free-form pastry requires minimal fuss while delivering maximum impact.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 40 minutes
Ingredients
– 1 ¼ cups all-purpose flour, plus extra for dusting
– ½ teaspoon fine sea salt
– 8 tablespoons unsalted European-style butter, chilled and cubed
– ¼ cup ice water
– 2 medium heirloom tomatoes, sliced ¼-inch thick
– 1 medium zucchini, sliced ¼-inch thick on a bias
– 2 tablespoons extra-virgin olive oil
– 1 tablespoon fresh thyme leaves
– ½ teaspoon freshly cracked black pepper
– ¼ cup freshly grated Parmigiano-Reggiano cheese
– 1 pasture-raised egg, lightly beaten
Instructions
1. In a food processor, pulse the all-purpose flour and fine sea salt until combined.
2. Add the chilled, cubed unsalted European-style butter and pulse until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.
3. Gradually drizzle in the ice water while pulsing, just until the dough begins to clump together; avoid overmixing to ensure a flaky crust.
4. Turn the dough onto a lightly floured surface and gently knead into a disc.
5. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes to relax the gluten.
6. Preheat your oven to 400°F and line a baking sheet with parchment paper.
7. On a floured surface, roll the chilled dough into a 12-inch circle about ⅛-inch thick.
8. Transfer the dough circle to the prepared baking sheet.
9. In a medium bowl, toss the sliced heirloom tomatoes and zucchini with extra-virgin olive oil, fresh thyme leaves, and freshly cracked black pepper.
10. Arrange the vegetable slices in concentric circles over the dough, leaving a 2-inch border uncovered.
11. Sprinkle the freshly grated Parmigiano-Reggiano cheese evenly over the vegetables.
12. Fold the uncovered dough border over the edge of the filling, pleating gently as you go.
13. Brush the exposed dough edges with the lightly beaten pasture-raised egg using a pastry brush.
14. Bake at 400°F for 35-40 minutes, until the crust is golden brown and the vegetables are tender with caramelized edges.
15. Allow the galette to cool on the baking sheet for 10 minutes before slicing.
Yielded from the oven, this galette presents a crisp, golden crust that shatters delicately against the soft, savory filling. The zucchini retains a slight bite while the tomatoes melt into jammy sweetness, enhanced by the nutty Parmigiano-Reggiano and aromatic thyme. For an elegant presentation, serve warm slices alongside a drizzle of aged balsamic reduction or atop a bed of peppery arugula dressed with lemon vinaigrette.
Zucchini and Ricotta Stuffed Shells
Nestled within tender pasta shells, a luxurious filling of ricotta and zucchini creates a comforting yet sophisticated dish perfect for spring gatherings. This elegant baked pasta features creamy ricotta blended with delicate zucchini ribbons, all enveloped in a rich tomato sauce and topped with bubbling mozzarella. It’s a celebration of seasonal produce transformed into a showstopping main course that feels both rustic and refined.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 24 jumbo pasta shells
– 2 medium zucchini, julienned into fine ribbons
– 2 cups whole-milk ricotta cheese
– 1 cup freshly grated Parmigiano-Reggiano cheese
– 1 large pasture-raised egg, lightly beaten
– ¼ cup fresh basil leaves, chiffonaded
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– ¼ teaspoon freshly grated nutmeg
– 2 tablespoons extra-virgin olive oil
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 28 ounces canned San Marzano tomatoes, crushed by hand
– 1 teaspoon dried oregano
– 2 cups low-moisture whole-milk mozzarella cheese, shredded
Instructions
1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add the jumbo pasta shells and cook for 9 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the shells in a colander and rinse under cool water to stop the cooking process, then arrange them in a single layer on a baking sheet to prevent clumping.
4. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
5. Heat the extra-virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
6. Add the finely diced yellow onion and sauté for 5-7 minutes until translucent and fragrant.
7. Stir in the minced garlic and cook for 1 minute until aromatic but not browned.
8. Pour in the hand-crushed San Marzano tomatoes and dried oregano, then simmer uncovered for 15 minutes until the sauce thickens slightly.
9. In a large mixing bowl, combine the whole-milk ricotta, julienned zucchini ribbons, lightly beaten pasture-raised egg, ¾ cup of the grated Parmigiano-Reggiano, chiffonaded basil, kosher salt, black pepper, and freshly grated nutmeg, folding gently to incorporate evenly.
10. Spread 1 cup of the tomato sauce evenly across the bottom of the prepared baking dish.
11. Using a small spoon, carefully fill each cooked pasta shell with approximately 2 tablespoons of the ricotta-zucchini mixture, packing it firmly but without overstuffing.
12. Arrange the stuffed shells in a single layer over the sauce in the baking dish.
13. Pour the remaining tomato sauce evenly over the stuffed shells, ensuring each one is lightly coated.
14. Sprinkle the shredded low-moisture mozzarella and the remaining ¼ cup of grated Parmigiano-Reggiano evenly over the top.
15. Cover the dish tightly with aluminum foil and bake on the middle rack for 25 minutes.
16. Remove the foil and bake uncovered for an additional 15-20 minutes until the cheese is golden brown and bubbly.
17. Let the dish rest for 10 minutes before serving to allow the filling to set for cleaner slices.
Golden and bubbling from the oven, these shells offer a delightful contrast of textures: the tender pasta gives way to a creamy, herb-flecked filling, while the zucchini ribbons retain a subtle bite. The bright tomato sauce provides a tangy counterpoint to the rich cheeses, making each forkful perfectly balanced. For an elegant presentation, garnish with additional fresh basil and a drizzle of high-quality olive oil just before serving.
Zucchini and Spinach Quiche
Perfectly poised between rustic charm and refined elegance, this Zucchini and Spinach Quiche offers a celebration of spring’s bounty. With a flaky, buttery crust cradling a velvety custard punctuated by tender vegetables, it’s a versatile centerpiece equally suited for a leisurely brunch or an elegant supper. Each slice reveals a harmonious balance of earthy spinach, sweet zucchini, and rich, savory cheese.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
- 1 9-inch pie crust, chilled
- 2 tablespoons clarified butter
- 1 medium zucchini, thinly sliced into half-moons
- 3 cups fresh spinach leaves, stems removed
- 4 pasture-raised eggs, lightly beaten
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 cup Gruyère cheese, freshly grated
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Place the chilled pie crust into a 9-inch pie dish, gently pressing it into the corners. Trim and crimp the edges decoratively.
- Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes to set the structure and prevent sogginess.
- Carefully remove the parchment and weights, then return the crust to the oven for 5 more minutes until the surface appears dry and matte.
- While the crust bakes, heat the clarified butter in a large skillet over medium heat until it shimmers.
- Sauté the zucchini slices for 4-5 minutes, turning once, until they are just tender and lightly golden at the edges.
- Add the spinach leaves to the skillet and wilt for 1-2 minutes, stirring constantly until vibrant green and reduced in volume. Transfer the vegetables to a plate to cool slightly.
- In a large mixing bowl, whisk together the lightly beaten eggs, heavy cream, and whole milk until fully emulsified and smooth.
- Fold in the grated Gruyère, nutmeg, kosher salt, and black pepper until evenly distributed.
- Gently stir the cooled zucchini and spinach mixture into the custard base.
- Pour the filling into the pre-baked pie crust, ensuring an even distribution of vegetables.
- Bake the quiche on the center rack for 40-45 minutes, or until the center is set with only a slight jiggle and the top is puffed and golden brown.
- Allow the quiche to rest on a wire rack for at least 15 minutes before slicing; this allows the custard to firm up for clean cuts.
Zucchini and spinach quiche emerges from the oven with a custard that is luxuriously creamy yet firmly set, offering subtle notes of nutmeg against the savory depth of Gruyère. The vegetables retain a delicate bite, providing textural contrast to the rich filling. For a stunning presentation, garnish each slice with a drizzle of truffle oil or a small salad of microgreens dressed in a lemon vinaigrette.
Zucchini and Basil Pesto Pasta
On a spring evening when the garden yields its first tender zucchini, this pasta dish marries the verdant freshness of basil pesto with delicate ribbons of summer squash for a meal that feels both nourishing and celebratory. The pesto, vibrant and herbaceous, clings to each strand of pasta, while the zucchini adds a subtle sweetness and satisfying texture. It’s a simple yet sophisticated preparation that transforms humble ingredients into an elegant weeknight dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces dried linguine pasta
– 2 medium zucchini, julienned into thin ribbons
– 2 cups fresh basil leaves, packed
– 1/2 cup extra-virgin olive oil, divided
– 1/3 cup toasted pine nuts
– 2 cloves garlic, minced
– 1/2 cup finely grated Parmigiano-Reggiano cheese
– 1/4 teaspoon fine sea salt
– 1/8 teaspoon freshly ground black pepper
– 1 tablespoon unsalted butter
Instructions
1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add the linguine and cook according to package instructions until al dente, about 9–11 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, prepare the pesto: In a food processor, combine the basil leaves, 1/4 cup olive oil, toasted pine nuts, minced garlic, and fine sea salt.
4. Pulse the mixture until a coarse paste forms, scraping down the sides as needed, then blend continuously until smooth and emulsified.
5. Transfer the pesto to a bowl and fold in the finely grated Parmigiano-Reggiano cheese until fully incorporated.
6. Heat the remaining 1/4 cup olive oil and unsalted butter in a large skillet over medium-high heat until the butter melts and the mixture shimmers.
7. Add the julienned zucchini ribbons to the skillet and sauté, tossing frequently, until they are just tender and lightly golden at the edges, about 4–5 minutes.
8. Season the zucchini with freshly ground black pepper and remove the skillet from the heat.
9. Reserve 1/2 cup of the starchy pasta cooking water, then drain the linguine thoroughly.
10. Immediately return the drained pasta to the pot and add the prepared pesto, sautéed zucchini, and 1/4 cup of the reserved pasta water.
11. Toss everything together vigorously over low heat for 1–2 minutes until the pasta is evenly coated and the sauce clings to each strand, adding more pasta water if needed to achieve a silky consistency.
12. Divide the pasta among warm serving bowls and garnish with additional Parmigiano-Reggiano if desired.
Linguine strands, slick with emerald pesto, offer a lush backdrop for the tender, slightly caramelized zucchini ribbons. Each forkful delivers a bright, garlicky herbaceousness balanced by the nutty richness of cheese and pine nuts. For a summery twist, serve it alongside grilled shrimp or top with a drizzle of high-quality balsamic glaze to accentuate the sweetness of the squash.
Zucchini and Mozzarella Pizza
Zucchini and mozzarella pizza emerges as a sophisticated yet approachable canvas for seasonal produce, transforming humble summer squash into a verdant, cheesy masterpiece. This recipe artfully balances the zucchini’s delicate sweetness with the creamy richness of fresh mozzarella, all atop a crisp, golden crust that serves as the perfect foundation for these vibrant flavors.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
- 1 pound store-bought pizza dough, at room temperature
- 2 tablespoons extra-virgin olive oil, divided
- 2 medium zucchini (about 1 pound total), thinly sliced into 1/8-inch rounds using a mandoline
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly cracked black pepper
- 1 cup high-quality tomato sauce (preferably San Marzano)
- 8 ounces fresh mozzarella cheese (fior di latte), torn into small pieces
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 1 tablespoon fresh basil leaves, thinly sliced (chiffonade)
Instructions
- Preheat your oven to 475°F (246°C) with a pizza stone or inverted baking sheet placed on the middle rack for at least 30 minutes to ensure proper heat distribution.
- On a lightly floured surface, gently stretch the pizza dough into a 12-inch round, being careful not to tear it; for a crispier crust, avoid overworking the dough.
- Brush the stretched dough with 1 tablespoon of extra-virgin olive oil, coating the entire surface evenly to prevent sogginess.
- In a medium bowl, toss the thinly sliced zucchini rounds with the remaining 1 tablespoon of olive oil, fine sea salt, and freshly cracked black pepper until lightly coated.
- Spread the tomato sauce over the prepared dough, leaving a 1/2-inch border around the edges for the crust.
- Arrange the seasoned zucchini slices in a single, slightly overlapping layer over the sauce.
- Distribute the torn pieces of fresh mozzarella cheese evenly over the zucchini layer.
- Carefully transfer the assembled pizza onto the preheated pizza stone or baking sheet using a pizza peel or the back of a baking sheet.
- Bake for 12 to 15 minutes, or until the crust is deeply golden and the cheese is bubbling and lightly spotted with brown.
- Immediately upon removal from the oven, sprinkle the freshly grated Parmigiano-Reggiano cheese and the chiffonade of fresh basil over the hot pizza.
- Allow the pizza to rest on a wire rack for 3 minutes before slicing to let the cheese set slightly, which makes for cleaner cuts.
Delightfully crisp at the edges with a tender, yielding center, each slice offers a harmonious blend of savory tomato, sweet zucchini, and molten cheese. The fresh basil adds a final, aromatic lift, making this pizza ideal for a light summer supper when paired with a simple arugula salad dressed in lemon vinaigrette.
Zucchini and Bacon Breakfast Hash
A savory morning masterpiece emerges when humble zucchini meets smoky bacon in this rustic yet refined breakfast hash, transforming simple ingredients into a symphony of textures and flavors that will elevate your first meal of the day. Crisp-tender zucchini and caramelized onion provide a fresh, sweet counterpoint to the rich, salty depth of rendered bacon, all bound together by golden, crispy potatoes. This one-skillet wonder is as practical for a weekday fuel-up as it is impressive for a leisurely weekend brunch, offering a satisfying balance of comfort and sophistication.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 6 ounces thick-cut applewood-smoked bacon, cut into ½-inch lardons
– 1 tablespoon clarified butter
– 1 pound Yukon Gold potatoes, scrubbed and cut into ½-inch dice
– 1 medium yellow onion, finely diced
– 2 medium zucchini (about 1 pound total), cut into ½-inch dice
– 2 cloves garlic, minced
– 4 large pasture-raised eggs, lightly beaten
– 2 tablespoons finely chopped fresh chives
– ½ teaspoon freshly cracked black pepper
– ¼ teaspoon fine sea salt
Instructions
1. Place the bacon lardons in a large, cold cast-iron or heavy-bottomed skillet.
2. Cook the bacon over medium heat, stirring occasionally, for 8-10 minutes until the fat is fully rendered and the lardons are crisp and golden brown.
3. Using a slotted spoon, transfer the crisp bacon to a paper towel-lined plate, leaving the rendered fat in the skillet.
4. Add the clarified butter to the skillet with the bacon fat and increase the heat to medium-high.
5. Add the diced potatoes in a single layer and cook, undisturbed, for 4 minutes to develop a golden crust on one side.
6. Stir the potatoes and continue cooking for 8-10 minutes, stirring only every 2-3 minutes, until they are tender and crispy on all edges.
7. Add the diced onion to the skillet and cook, stirring frequently, for 4-5 minutes until translucent and beginning to caramelize.
8. Incorporate the diced zucchini and cook for 5-6 minutes, stirring occasionally, until the zucchini is just tender but still retains a slight bite and shows light golden spots.
9. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
10. Create four shallow wells in the vegetable mixture using the back of a spoon.
11. Pour the lightly beaten eggs evenly into the wells.
12. Reduce the heat to low, cover the skillet, and cook for 3-4 minutes until the egg whites are fully set and the yolks are still slightly runny.
13. Remove the skillet from the heat and immediately sprinkle the reserved crisp bacon, chopped chives, black pepper, and sea salt evenly over the entire hash.
14. Gently fold the hash once or twice to incorporate the toppings without breaking the eggs.
Vibrant with the fresh, green notes of zucchini and chives, this hash offers a delightful contrast between the creamy, soft-set eggs and the crisp, savory foundation. The final texture is a masterful interplay of tender vegetables, crunchy potato edges, and rich, smoky bacon bits. For a creative presentation, serve directly from the skillet with a drizzle of high-quality extra-virgin olive oil and a sprinkle of flaky Maldon salt, or accompany with toasted sourdough slices for scooping up every last bite.
Zucchini and Cheddar Biscuits
Revered for their rustic charm and savory depth, these Zucchini and Cheddar Biscuits transform humble garden produce into an elegant, golden-brown delight, perfect for brunch gatherings or a sophisticated afternoon snack. Their tender crumb, enriched with sharp cheddar and fresh zucchini, offers a delightful balance of moisture and flakiness that elevates any table setting.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 18 minutes
Ingredients
– 2 cups all-purpose flour, sifted
– 1 tablespoon baking powder
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– ½ cup unsalted butter, chilled and cubed
– 1 cup sharp white cheddar cheese, finely grated
– 1 medium zucchini, grated and squeezed of excess moisture
– ¾ cup buttermilk, cold
– 1 large pasture-raised egg, lightly beaten
– 2 tablespoons clarified butter, for brushing
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, baking powder, kosher salt, and freshly ground black pepper until fully combined.
3. Add the chilled, cubed unsalted butter to the dry ingredients, using a pastry cutter or your fingertips to work it in until the mixture resembles coarse crumbs.
4. Gently fold in the finely grated sharp white cheddar cheese and the grated, moisture-squeezed zucchini until evenly distributed.
5. In a separate small bowl, combine the cold buttermilk and lightly beaten pasture-raised egg, whisking until smooth.
6. Pour the buttermilk mixture into the dry ingredients, stirring with a fork just until a shaggy dough forms—avoid overmixing to ensure tender biscuits.
7. Turn the dough out onto a lightly floured surface and pat it into a 1-inch-thick rectangle.
8. Using a 2½-inch round biscuit cutter, cut out biscuits, pressing straight down without twisting to promote even rising.
9. Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart.
10. Brush the tops of the biscuits generously with clarified butter for a golden, glossy finish.
11. Bake in the preheated oven for 16–18 minutes, or until the biscuits are puffed and golden brown with crisp edges.
12. Transfer the biscuits to a wire rack to cool slightly before serving.
Outstandingly flaky and moist, these biscuits boast a subtle vegetal sweetness from the zucchini, complemented by the sharp, tangy notes of cheddar. Serve them warm, split and slathered with herb-infused butter, or alongside a creamy soup for a comforting yet refined meal.
Zucchini and Lemon Poppy Seed Cake
Wondrously moist and fragrant, this zucchini and lemon poppy seed cake transforms humble garden vegetables into an elegant dessert that delights with its bright citrus notes and tender crumb. Perfect for afternoon tea or a sophisticated brunch, it’s a celebration of spring’s bounty in every slice.
Serving: 10 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
- 2 cups finely grated zucchini, excess moisture squeezed out
- 1 ½ cups granulated sugar
- ¾ cup clarified butter, melted and cooled
- 3 pasture-raised eggs, lightly beaten
- 1 tablespoon pure vanilla extract
- 2 ½ cups all-purpose flour, sifted
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- Zest of 2 large lemons
- ¼ cup freshly squeezed lemon juice
- 2 tablespoons poppy seeds
- 1 cup confectioners’ sugar
- 2 tablespoons whole milk
Instructions
- Preheat your oven to 350°F and generously grease a 9-inch Bundt pan, ensuring all crevices are coated to prevent sticking.
- In a large mixing bowl, whisk together the grated zucchini, granulated sugar, clarified butter, lightly beaten eggs, and vanilla extract until fully incorporated.
- In a separate bowl, combine the sifted flour, baking powder, fine sea salt, lemon zest, and poppy seeds, whisking to aerate the dry ingredients.
- Gradually fold the dry mixture into the wet ingredients using a spatula, mixing just until no flour streaks remain to avoid overworking the batter.
- Pour the batter into the prepared Bundt pan, smoothing the top with an offset spatula for even baking.
- Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when lightly touched.
- Allow the cake to cool in the pan for 15 minutes on a wire rack, then invert it onto the rack to cool completely, which prevents crumbling.
- While the cake cools, whisk the confectioners’ sugar, lemon juice, and whole milk in a small bowl until a smooth, pourable glaze forms.
- Drizzle the glaze evenly over the cooled cake, letting it cascade down the sides for a polished finish.
Velvety and rich, this cake boasts a delicate crumb infused with the subtle earthiness of zucchini and the zesty sparkle of lemon. Serve it with a dollop of crème fraîche or alongside fresh berries for a stunning presentation that highlights its refined flavors.
Summary
Get ready to make the most of summer’s bounty with these 18 shredded zucchini recipes! From savory fritters to sweet breads, this roundup proves how versatile this garden veggie can be. We’d love to hear which recipes you try—leave a comment with your favorites and don’t forget to share this article on Pinterest to inspire other home cooks. Happy cooking!