(ZSOS: Zucchini Sudden Onset Syndrome)

A few summers ago, I was sitting in the camp drop-off line when a friend ran up to my car and started shoving Flintstone club-sized zucchini through the window. Mildly aggressive but I get it. Zucchini are prolific producers, and they go from tender and perfect to massive beasts hidden in plain sight almost overnight. That moment, when you suddenly have more squash than you know what to do with, is what I call ZSOS. And I live for it. My kitchen is built around the idea of cooking from the garden, but zucchini season is the ultimate test of that dedication. Here are a few favorite ways I turn the glut into something worth looking forward to.

And if you are feeling overwhelmed, grate the zucchini and freeze it in two‑cup portions. You can add it to smoothies, soups, and pasta sauces throughout the year. Just this week, I used the last bag from last summer’s zucchini abundance. See the recipe below.

But first, let me try to convince you that the humble zucchini is delicious and absolutely worth growing by sharing a few dishes from my own table.

Top Row (left to right): Savory Zucchini Bread with Roasted Cherry Tomato Sauce, Eight Ball, Zucchini Carpaccio with Pesto, Black Beauty

Middle Row (left to right): Chocolate Zucchini Muffins, Cocozelle, Grilled Pizza with White Sauce, Pakoda with Chutneys

Bottom Row (left to right): Eight Balls, Pinwheels, Pasta (recipe below!), Eggplant and Zucchini Sauce with Fried Chard over Ravioli

(If you’ve viewing this on a mobile device, my apologies for the need to match photo to title on your own!)

Quick Zucchini Pasta Sauce (20 Minutes)

Ingredients

2 cups shredded zucchini (fresh or frozen)
1 shallot, minced
2 tablespoons olive oil
Splash of whole milk
½ cup Parmesan cheese
½ cup Pecorino cheese
1 cup reserved pasta water
lemon zest, red pepper flakes to taste

Instructions

Sauté the shallot in olive oil until softened.
Add shredded zucchini and cook until lightly browned.
Stir in a splash of whole milk and heat through.
Blend mixture with Parmesan, Pecorino, and pasta water until smooth.
Toss with cooked pasta and serve immediately. Top with lemon zest and/or red pepper flakes, unless you hate flavor.

Return to the Gardenwell Journal