Zucchini

Mid-summer is prime time for zucchini. That means "zoodle" season—if there ever is one—is now. This version tastes surprisingly indulgent, tossed with plenty of cheese, red pepper flakes, and olive oil.

These kebabs are threaded with cubes of marinated chicken breast, red onion, mushrooms, pineapple, and zucchini.

The zucchini makes the cake super moist but doesn’t affect the overall chocolaty goodness.

Cooking summer squash low and slow yields sweet, nutty, tender—but not mushy—results. Fold them into pasta, top toast, or serve beside any grilled main.

This simple weeknight dish relies on zucchini ribbons instead of noodles, and is stuffed with a zippy ricotta-pea filling.

It's a pizza. It's a salad. Here, store-bought pizza dough gets this family-friendly dinner on the table in less than an hour.

If you grill the vegetables a day or two ahead, this satisfying pasta dinner comes together in a snap.

Swap in any kind of ground meat and any kind of vegetable for this saucy, clean-out-your-pantry rice noodle stir-fry.

Cooked, puréed zucchini adds rich, creamy body to this easy, summery soup.

This playful Indian take on veggie lasagna pairs chickpea-flour noodles with eggplant, sweet potatoes, and chile- and ginger-spiced tomato and yogurt sauces.

A little meat-mallet action transforms this tough cut of beef into a quick-grilling all-star.

For a super summery dinner, top supremely crunchy cutlets with a shaved zucchini salad studded with mint, cashews, and ricotta salata.

This garden wrap is stuffed to the brim with fresh, seasonal vegetables and herbs.