The New Vegetarian: Your Zucchini Playbook Is Ready

Potluck recipes for America’s 250th

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June 29, 2026 8:06am EDT

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America's Test Kitchen: The New Vegetarian

A fresh approach to vegetarian cooking.

June 29th, 2026

A creamy zucchini sauce turns spaghetti into a celebration of summer.

Your Zucchini Playbook Is Ready

Jack Bishop

Author, editor, and vegetable enthusiast

I’m an avid gardener, and in past years my summer squash production would be overwhelming. But then I learned a simple trick: Small zucchini (about 8 ounces each) have fewer seeds than the bigger ones, so they aren’t as watery and they taste better. Picking young zucchini also limits the problem of overabundance. Win-win.

Ultracreamy Spaghetti with Zucchini follows the “less is more” principle that is the hallmark of most Italian cooking—and it’s a great solution when it feels like your zucchini haul is just “more.” This sauce is basically zucchini, cheese, basil, and black pepper, but somehow it tastes complex. The zucchini is microwaved to drive off excess liquid and then browned in a hot pan. All the other ingredients are added directly to the cooked pasta, so they retain their individual flavors. This recipe, which originates from the Amalfi coast, even has a fascinating origin story.

Pro Tip: Many Italian recipes rely on a process called mantecare (to emulsify by stirring) to create a silky sauce that clings beautifully to pasta. Toss the drained noodles with some of the starchy cooking liquid as well as fat in the form of butter, cheese, or oil. Stir constantly over low heat for 1 to 2 minutes until the liquid and fat form a creamy emulsion.

This French-inspired freeform tart employs two supermarket shortcuts to make something that’s usually complicated quite simple. Start with supermarket pie dough, and this tart now lands in the realm of weeknight cooking. Salt the zucchini to drive off excess moisture that would otherwise make the crust soggy. And waterproof the dough by coating it with Boursin cheese, which is already flavored with garlic and herbs. The creamy cheese will absorb any remaining liquid shed by the zucchini. And it’s delicious too!

Buttery Summer Squash with Caramelized Lemon and Burrata starts by toasting torn bread in butter to make croutons. Next, cook chopped whole lemon (including the peel, pith, and flesh) and more butter in the empty skillet until nicely caramelized. Finally, sauté sliced squash in the pan with—you guessed it—more butter. Plate the zucchini and lemon, let it cool a bit, then garnish with burrata, the buttery croutons, and dill. So good. This clever recipe serves 2 to 3 as a main course or 4 to 6 if there are other dishes on the table.

Pro Tip: Burrata is mozzarella stuffed with cheese curds and cream. It is such a great salad cheese because that oozy center makes everything it touches more delicious. The best burrata is a 50/50 mix of firm mozzarella shell to creamy center. Check out this article for more info.

One last recipe, this time a side dish. Zucchini-Cucumber Salad with Pine Nuts and Mint pairs tender sautéed zucchini with crisp raw cucumber. Eastern Mediterranean flavors (including olive oil, lemon, and sumac) brighten the veggies. This is the perfect accompaniment to spinach and cheese börek or mujaddara (rice pilaf with lentils and crispy onions).

Even if you find yourself with a surplus of summer squash, you’re ready!

P.S. Have you picked up your copy of The New Vegetarian: 500+ Recipes for a Lifetime of Great Meals? I’m confident this mammoth cookbook will become a trusted kitchen companion.

Featured Recipes

Ultracreamy Spaghetti with Zucchini

Summer Squash Tart

Buttery Summer Squash with Caramelized Lemon and Burrata

Vegetarian for Any Occasion

We’re celebrating America’s 250th birthday with a collection of potluck-friendly regional recipes. These make-ahead salads are personal potluck favorites.

Potato Salad

I love a good twist on a familiar dish. Our torn potato salad starts by boiling baby Yukon Golds and then tearing them into craggy pieces. All that surface area can absorb the creamy toasted garlic dressing flavored with olive oil and sherry vinegar and enriched with a spoonful of mayo. Finish this crowd-pleasing salad with a big handful of fresh chives, parsley, cilantro, or dill.

Bean Salad

Southwestern Black Bean Salad relies on a few simple tweaks to wake up this sometimes tired concept. Toasting the corn kernels in a hot pan adds nuttiness, avocado provides a creamy element, and tomatoes bring sweetness and acidity. But it’s the punchy dressing with chipotle, lime juice, honey, and scallions that makes this dish a standout choice for any summer potluck.

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