Dinner Tonight: Summer’s most versatile veggie

And the award for “best supporting veggie” goes to zucchini for its role in this easy skillet supper.

Nothing Quite Says Summer Like Versatile Zucchini

Jack Bishop Author, editor, and avid home cook

Given the cool spring weather, my vegetable garden is off to a slow start. But the first zucchini are almost ready and I’m prepared. While zucchini might not have the star appeal of other summer veggies (I’m thinking of you, tomatoes), I appreciate its ability to shape shift. Lightly sweet, tender zucchini works as a quiet partner in so many recipes. I’m sharing five favorites today.

One-Pan Orzo with Shrimp and Zucchini is absolutely stunning. The contrast between the meltingly soft zucchini slices and the succulent snap of sautéed shrimp is beguiling. Orzo is very easy to cook and I appreciate the convenience of using frozen peas. Pecorino Romano adds some funk, but you can certainly use milder Parmigiano-Reggiano if you prefer.

Featured Recipe

One-Pan Orzo with Shrimp and Zucchini

Roasting veggies amps up their flavor, and this method really shines in Zucchini, Leek, and Pea Soup with Crispy Prosciutto. Puree the lightly browned zucchini, leeks, and garlic with broth, frozen peas, and basil to make a creamy soup without a drop of dairy. Before cooking the veggies, crisp up slices of prosciutto in the oven (you can reuse the same baking sheet) and crumble the salty ham over each bowl of soup. Garnish with more thawed peas and julienned basil. Wow!

Rice-based skillet suppers are especially comforting. Skillet Chicken, Zucchini, and Cheesy Rice is a lighter way to enjoy this family favorite during the warmer months. Shredded zucchini melts into a creamy sauce, along with the help of chicken broth and cheddar cheese. Keep things simple and use a rotisserie chicken. Just before serving, sprinkle the top with Parmesan and broil to create a lacy browned crust.

Let’s end with two inspired vegetarian options. Potato and Zucchini Spanish Tortilla has been a hit since it published last summer. Aran Goyoaga grew up in Spain’s Basque Country and adds zucchini to the classic potato tortilla recipe. Follow Aran’s advice about using a full cup of olive oil, which is essential for cooking the potatoes and zucchini to the proper texture. When the veggies are soft and creamy, strain off the excess oil and save it in the fridge for cooking something else. Serve this five-star recipe with a simple green salad.

I’m a big fan of shelf-stable gnocchi, especially when they are pan-fried. Crispy Pan-Fried Gnocchi with Cherry Tomatoes, Zucchini, and Feta is the perfect way to enjoy these potato dumplings in summer. Once the gnocchi are nicely browned, set them aside and cook the veggies in the empty skillet. Finish this dish with feta (or goat cheese) and fresh basil or mint and savor summer in every forkful.

Looking for more zucchini recipes? Check out this collection of quick zucchini dishes. Make zucchini a star in your kitchen this week.

P.S. Have comments or suggestions? Drop me a line at [email protected].