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26 Zucchini Recipes to “Squash” Out Your Recipe Rut

Ingredients for the Muffins:

  • 2 1/4 C all-purpose flour
  • 3/4 C dark brown sugar
  • 1/2 t baking soda
  • 1/2 t baking powder
  • 1/2 t salt
  • 1 t ground cinnamon
  • 1/4 t ground allspice
  • 1 C buttermilk
  • 1/4 C unsweetened applesauce
  • 1 T oil (melted coconut oil, canola oil, or vegetable oil)
  • 1 large egg
  • 1 t vanilla extract
  • 1/2 C grated apple (I use Granny Smith)
  • 1/2 C grated zucchini, moisture slightly squeezed out

For the Topping:

  • 2 T raw sugar
  • 1/4 t cinnamon


Preheat oven to 375F. Line a muffin pan with paper liners or spray with cooking spray. Set aside.

In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, salt, cinnamon, and all-spice. In a small bowl, whisk together buttermilk, applesauce, oil, egg, and vanilla extract. Pour the wet ingredients over the dry ingredients and mix with a wooden spoon or spatula until just combined. Do not over mix. Gently stir in the grated apple and zucchini.

To make the topping, combine raw sugar and cinnamon in a small bowl. Stir well.

Fill the prepared muffin pan with muffin batter, filling each cup about 3/4 the way full. Sprinkle each muffin with cinnamon sugar topping. Bake for 20 minutes, or until muffins are golden and a toothpick inserted in the center of a muffin comes out clean. Let muffins cool to room temperature and serve.

These muffins freeze well!


  • 4 large zucchini, halved lengthwise
  • 2 C cooked and shredded chicken
  • 5 oz. cream cheese, softened
  • 1 C shredded Cheddar
  • 1/4 C buffalo sauce + more for topping
  • 1/4 C sliced green onions, plus more for garnish


Preheat oven to 350F. Scoop out seeds (leaving plenty of zucchini meat on the rind) and set aside.

In a large bowl, combine chicken, cream cheese, 3/4 cup cheddar, buffalo sauce, and green onions and season with salt and pepper.

Spoon chicken mixture into the zucchini boats and sprinkle with remaining 1/4 cup cheddar.

Bake until zucchini is tender and cheese is golden, about 15 minutes.

Garnish with more green onions and serve.


  • 1 1/2 C all-purpose flour
  • 1/4 t salt
  • 1/4 t baking soda
  • 1/4 t ground cinnamon
  • 5 tbsp. Butter, softened to room temperature
  • 1/2 C granulated sugar
  • 1/2 C firmly packed brown sugar
  • 1 large egg
  • 1/4 C plain yogurt (Greek also works)
  • 1 1/2 t vanilla extract
  • 1 C shredded zucchini
  • 1 C semi-sweet chocolate chips
  • 1 C old-fashioned oats


Preheat oven to 350°. In a small bowl, whisk together flour, salt, baking soda and cinnamon.

In a large bowl, beat together sugars and butter until light and fluffy. Add egg, yogurt and vanilla and mix until evenly combined. Fold in oats, chocolate chips and zucchini. Drop by rounded teaspoon 2 inches apart on baking sheets.

Bake for 10-12 minutes. Let cool for 2 minutes on baking sheet and transfer to wire rack to cool completely.


  • Vegetable oil (for frying)
  • 1 1/4 C all-purpose flour
  • 1 t kosher salt
  • 12 oz. chilled lager-style beer, or club soda
  • Zucchini blossoms (stamens removed; about 2 dozen)
  • Sea salt


In a large pot, heat about 2″ oil over medium heat until a deep-fry thermometer reads 350F. Combine flour and salt in a medium bowl, then whisk in beer until almost smooth (some small lumps are welcome—don’t over whisk or you’ll deflate the batter). One by one, dredge the blossoms in batter, shaking off the excess; gently lay them in the oil, without crowding the pan. Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total. Transfer to paper towels to drain. Sprinkle with sea salt and devour while hot.









  • 1 T extra-virgin olive oil
  • 1 large onion, chopped
  • Kosher salt
  • 3 cloves garlic, minced
  • 2 t ground cumin
  • 2 t chili powder
  • 3 C Shredded chicken
  • 1 1/3 C red enchilada sauce, divided
  • 4 large zucchini, halved lengthwise
  • 1 C Shredded Monterey Jack
  • 1 C shredded Cheddar
  • Sour cream, for drizzling
  • Fresh cilantro, for garnish


Preheat oven to 350F. In a large skillet over medium heat, heat oil. Add onion and season with salt. Cook until soft, 5 minutes, then add garlic, cumin and chili powder and stir until combined. Add shredded chicken and 1 cup enchilada sauce and stir until saucy.

On a cutting board, use a Y-shaped vegetable peeler to make thin slices of zucchini. Lay out three, slightly overlapping, and place a spoonful of chicken mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.

Spoon remaining 1/3 cup enchilada sauce over zucchini enchiladas and sprinkle with both cheeses.

Bake until the cheese is melted and sauce bubbles on the edges, 20 minutes.

Garnish with sour cream & cilantro and serve.


  • 1 lb. zucchini
  • 1/2 onion, finely chopped
  • 3 large eggs, beaten
  • 1/2 t garlic powder
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 C freshly grated Parmesan
  • 3/4 C all-purpose flour
  • 1 1/2 T extra-virgin olive oil
  • 1 C marinara
  • 1 T thinly sliced fresh basil
  • 3 clove garlic, minced
  • 1 t crushed red pepper flakes


On the large holes of a box grater, grate zucchini. Using a cheesecloth or clean dishtowel, squeeze out as much liquid as possible.

In a large bowl, combine shredded zucchini with onion, eggs, and garlic powder. Season with salt and pepper and stir to combine. Mix in Parmesan and flour and stir until fully incorporated.

In a large skillet over medium-high heat, heat olive oil. For each fritter, scoop ¼ cup batter into skillet and cook until golden, 2 minutes per side.

In a small bowl, combine marinara with basil, garlic and red pepper flakes.

Serve fritters with sauce.


  • 2 large zucchini, sliced into rounds (or into thin strips)
  • 1 T extra-virgin olive oil
  • 3 t garlic powder
  • 1/4 t crushed red pepper flakes
  • 1/2 t lemon zest
  • kosher salt
  • Freshly ground black pepper
  • 1/4 C balsamic vinegar


Preheat grill on high. In a large bowl, toss zucchini with olive oil, garlic powder, red pepper flakes, and lemon zest. Season with salt and pepper.

Once grill is hot, carefully use tongs to rub an oiled paper towel over grates to clean.

Using tongs, place zucchini on grill. Cover and cook, 2 minutes. Flip and continue cooking on high, covered, 2 minutes more.

Reduce heat to low, flip zucchini, and brush lightly with balsamic vinegar. Continue cooking up to 1 minute, uncovered. Serve warm.


  • 1 lb. zucchini, ends trimmed
  • 3 T extra-virgin olive oil
  • 1/4 C freshly grated Parmesan
  • Kosher salt
  • 1/4 t crushed red pepper flakes (or more if you like heat)


Heat oven to 400F. Slice each zucchini crosswise, like an accordion, making sure not to cut all the way through zucchini.

Drizzle with olive oil and top with Parmesan. Season with salt and crushed red pepper flakes.

Bake until tender and golden, about 25 minutes.


  • 1 lb. mild Italian sausage links, cut into 1/4-inch slices
  • 1/2 C chopped onion
  • 4 C julienned or coarsely shredded zucchini
  • 2 C seeded chopped tomatoes
  • 1 t lemon juice
  • 1/4 t salt
  • 1/4 t dried oregano
  • 1/4 t hot pepper sauce
  • Grated Parmesan cheese


In a large skillet, cook sausage and onion until meat is no longer pink; drain.

Stir in the zucchini, tomatoes, lemon juice, salt, oregano and pepper sauce. Cook, uncovered, for 5 minutes, stirring frequently. Garnish with cheese.


  • 3 zucchini
  • 6 oz. cream cheese, softened
  • 1 C shredded mozzarella, divided
  • 1/2 C shredded Cheddar
  • 4 slices bacon, cooked and crumbled, 1 T reserved for topping
  • 1 jalapeno, minced
  • 1 t garlic powder
  • Kosher salt
  • Freshly ground black pepper
  • 1 T chopped parsley


Preheat oven to 425F. Slice off both ends of zucchini and discard. Cut zucchini into 2″ rounds. Carefully hollow out the zucchini to 1 1/2″ deep (leaving a decent amount on flesh on the rinds).

Place zucchini on a parchment-lined rimmed baking sheet and bake until pliable, 10 minutes.

Meanwhile, make jalapeño popper filling: in a medium bowl combine cream cheese, 1/2 c mozzarella, cheddar, bacon, jalapeño and garlic powder. Season with salt and pepper and stir until fully combined.

Remove zucchini from oven and stuff jalapeño mixture in each round. Top with remaining mozzarella and bacon and bake until cheese is melted, 6 to 8 minutes. Garnish with parsley and serve.


  • 2 medium zucchini, about 8 oz. each, ends trimmed
  • 1 t canola oil
  • 6 oz. skinless chicken breasts, cut into 1/2-inch pieces
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 red bell pepper, cut into 1/2-inch pieces
  • 1 t sesame oil
  • 2 cloves garlic, minced
  • 1 t fresh ground ginger
  • 2 T crushed dry roasted peanuts
  • 2 T thinly sliced scallions along the bias
  • For the sauce:
  • 1 1/2 T reduced soy sauce
  • 1 T balsamic vinegar
  • 1 t hoisin sauce
  • 2 1/2 T water
  • 1/2 T Red Chili Paste
  • 2 t sugar
  • 2 t cornstarch


Using a spiralizer with the thickest noodle blade, or a mandolin fitted with a julienne blade, cut the zucchini into long spaghetti-like strips. If using a spiralizer, use kitchen scissors to cut the strands into pieces that are about 6 to 8 inches long so they’re easier to eat.

In a small bowl, whisk together soy sauce, balsamic, hoisin, water, red chili paste, sugar and cornstarch; set aside.

Season chicken with salt and pepper, to taste. Heat oil in a large, deep nonstick pan or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 4 to 5 minutes. Set aside.

Reduce heat to medium, add sesame oil, garlic and ginger to the skillet and cook until fragrant, about 30 seconds. Add the bell pepper, stir in soy sauce mixture and bring to a boil; reduce heat and simmer until thickened and bubbling, about 1-2 minutes. Stir in zucchini noodles and cook, mixing for about two minutes until just tender and mixed with the sauce. If it seems dry, don’t worry the zucchini will release moisture which helps create a sauce. Once cooked, mix in chicken and divide between 2 bowls (about 2 cups each) and top with peanuts and scallions.


  • 3 zucchini
  • 1 T olive oil
  • 1/2 onion, chopped
  • 2 garlic cloves, minced
  • 1/2 lb. ground beef
  • 1/2 t dried oregano
  • Kosher salt
  • Freshly ground black pepper
  • 1 14.5-oz. can crushed tomatoes
  • 1/2 C ricotta
  • 1/2 C shredded mozzarella
  • 1/4 C freshly grated Parmesan, plus more for sprinkling
  • Chopped parsley, for garnish


Preheat oven to 350F. Grease a baking sheet with cooking spray or olive oil.

In a large skillet over medium heat, heat oil. Add onion and cook until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add ground beef, breaking up the meat with a wooden spoon. Season with oregano, salt and pepper, and cook until the beef is no longer pink, around 6 minutes. Drain fat. Add crushed tomatoes and bring mixture to a simmer. Cook for 5 minutes then stir in ricotta and remove from heat.

Cut zucchini crosswise into 3″ pieces. Using a half teaspoon, scoop out zucchini flesh to create wells. Transfer to prepared baking sheet and fill with meat mixture. Top with mozzarella and Parmesan and bake until the cheese has melted and the zucchini is tender, 20 to 25 minutes.

Garnish with parsley and Parmesan.


  • 1 1/2 C ricotta
  • 1 C finely grated Parmesan, divided
  • 1 large egg, lightly beaten
  • 1 clove garlic, minced
  • 1/2 t Italian seasoning
  • Kosher salt
  • Freshly ground black pepper
  • 4 medium zucchinis, sliced 1/4″ thick
  • 1 C marinara
  • 1 1/2 C shredded mozzarella
  • 2 T thinly sliced fresh basil


Preheat oven to 350F and spray a large baking dish with cooking spray.

In a medium bowl, combine ricotta, 1/2 cup Parmesan, egg, garlic, and Italian seasoning. Season with salt and pepper and mix until well combined.

On a clean working surface, lay out three slices of zucchini so they are slightly overlapping and place a spoonful of the ricotta mixture on top. Roll up and transfer to the prepared baking dish. Repeat with remaining zucchini and ricotta mixture.

Spoon marinara on top of the zucchini manicotti, then sprinkle all over with the remaining 1/2 cup Parmesan and mozzarella.

Bake until the zucchini is tender and the cheese has melted, about 30 minutes.

Garnish with fresh basil then serve immediately.


  • 1 T olive oil
  • 1 clove garlic, crushed
  • 1 large or 2 medium leeks, green parts trimmed and discarded, white parts washed well and chopped
  • 2 medium zucchini, ends trimmed, and chopped (about 4 C total)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 C low-sodium chicken stock
  • 2 T fresh basil
  • 2-3 C fresh spinach, coarsely chopped
  • 1-2 C cooked chicken


In a saucepan, heat the olive oil and add the garlic, leeks and zucchini. Stir in the salt and pepper. Cook, stirring often, 3-4 minutes, until the leeks have softened. Add 1 cup of the broth, cover and cook, stirring every once in a while, until the zucchini is falling apart and very tender, 8-10 minutes.

Transfer the mixture to a blender and add the basil. Carefully blend (in batches if needed). Pour the soup back into the pot. Stir in the remaining 1 cup of chicken broth. Stir in the chopped spinach and cooked chicken and cook until heated through, 4-5 minutes.


  • 1 large zucchini
  • 2 T olive oil
  • Kosher salt


Preheat oven to 225F. Line two large baking sheets with silicon baking mats or parchment paper.

Slice your zucchini on a mandolin.

After you slice your zucchini, place the slices on a sheet of paper towels and take another paper towel and sandwich the zucchini slices and press on them. This helps draw out the liquid so it’ll cook a bit faster.

Line up the zucchini slices on the prepared baking sheet tightly next to each other in a straight line, making sure not to overlap them.

In a small bowl, pour your olive oil in and take a pastry brush to brush the olive oil on each zucchini slice.

Sprinkle salt throughout the baking sheet. Do NOT over-season, in fact, it’s better to use less salt initially because the slices will shrink; so if you over-season, it’ll be way too salty! You can always add more later.

Bake for 2+ hours until they start to brown and aren’t soggy and are crisp.

Let cool before removing and serving.


  • 2 medium zucchini, cut into 1/4″ rounds
  • 1/2 small yellow onion, very thinly sliced
  • Kosher salt
  • 1 C apple cider vinegar
  • 1 C water
  • 1/3 C granulated sugar
  • 2 t mustard seeds
  • 1/2 t ground turmeric
  • 1/2 t crushed red pepper flakes


Salt zucchini and onion with 1 tablespoon salt and let drain in a colander set over a bowl, 1 hour. Rinse with water and squeeze out excess moisture.

Meanwhile, in a small saucepan over medium heat, combine vinegar, water, sugar, mustard seed, turmeric, and 1 teaspoon salt and bring to a boil, stirring frequently. Simmer for 3 minutes and set aside to cool.

In a mason jar, place zucchini mixture and red pepper flakes. Pour cooled pickling mixture into the jar and seal tightly with a lid. Refrigerate for at least 3 hours before serving.


  • 1 1/2 C quinoa, rinsed
  • 1 zucchini, 1/4″ chop
  • 1/3 C canned chickpeas, rinsed and drained
  • 1/4 C thinly sliced preserved lemon
  • 1/4 C dried cranberries
  • 1/4 C finely chopped fresh cilantro
  • 1/4 C thinly sliced shallots, fried in olive oil until crisp (or left uncooked)
  • 2 T fresh lemon juice + 2 tablespoons for sautéing
  • 1 T olive oil
  • 1 t kosher salt
  • Fresh ground pepper to taste


Combine the quinoa and 2 1/2 cups water in a medium pot and bring the water to a boil. Reduce the heat so the water gently simmers. Cover and simmer 15 minutes. In another pan, lightly sauté the zucchini in olive oil, lemon and garlic. Remove the pot of quinoa and the zucchini  from the heat. Let the quinoa stand, covered, until tender, about 5 minutes. Allow the zucchini to cool.  Drain the quinoa in a sieve and let cool completely.

Just before serving, place the quinoa, chickpeas, sautéd zucchini, preserved lemon, cranberries, cilantro, shallots, lemon juice, oil, salt and pepper in a large bowl and toss to combine.


  • Extra-virgin olive oil, for baking dish
  • 4 medium zucchini
  • 2 C ricotta
  • 1/2 C finely grated Parmesan, plus more for garnish
  • 1 large egg, lightly beaten
  • 1/4 C thinly sliced basil, divided
  • 1 clove garlic, minced
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 C marinara
  • 1/2 C shredded mozzarella


Preheat oven to 375F and grease a large baking dish with olive oil.

Make the Noodles: Slice two sides of each zucchini lengthwise to create two flat sides. Using a vegetable peeler, slice each zucchini into thin flat strips, peeling until you reach the center. These are your “noodles.”

Make the Filling: In a medium bowl, combine ricotta, Parmesan, egg and 2 tablespoons basil and season with salt and pepper.

Assemble the Ravioli: Lay two strips of zucchini noodles so that they overlap lengthwise. Lay two more noodles on top, perpendicular to the first strips. You should end up with a “T” shape. Spoon about 1 tablespoon of filling in the center of the zucchini. Bring the ends of the strips together to fold over the center, working one side at a time. Turn the ravioli over and place in the baking dish seam-side down. Repeat with remaining zucchini and filling. Pour marinara around the zucchini and top ravioli with mozzarella.

Bake until zucchini noodles are “al dente” and the cheese is melted and starting to brown on top; 25 to 30 minutes.

Top with remaining basil and Parmesan and serve.


  • 2 medium zucchini
  • 4 oz. cream cheese, softened
  • 1 t sriracha
  • 1 t lime juice
  • 1 C lump crab meat or smoked salmon
  • 1/2 carrot, cut into thin matchsticks
  • 1/2 avocado, diced
  • 1/2 cucumber, cut into thin matchsticks
  • 1 t toasted sesame seeds


Using a vegetable peeler, slice each zucchini into thin flat strips, peeling until you reach the center. Place zucchini on paper towel-lined plate to sit while you prep the rest of your ingredients.

In a medium bowl, combine cream cheese, Sriracha and lime juice. Mix until smooth.

On a cutting board, lay zucchini slices down horizontally (so that the long side is facing you). Spread a thin layer of cream cheese on top of zucchini, then top the left side with a pinch each of crab or salmon, carrots, avocado and cucumbers.

Starting from the left side, tightly roll each zucchini slice.

Sprinkle with sesame seeds.


  • 3 C grated zucchini (about 3 small zucchinis)
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 C flour
  • 1/2 C grated Cheddar cheese
  • 1 egg, lightly beaten
  • 1/4 t garlic powder
  • Toppings of choice (scrambled eggs, bacon, cheddar cheese, salsa, avocado, and cilantro)


Heat oven to 400F. Line a baking sheet with parchment paper. Put zucchini in a strainer and lightly salt. Let sit in the sink or over a bowl to drain as much moisture as possible, about 20 minutes.

In a large bowl, mix together zucchini, flour, cheese, egg, and garlic powder. Season with pepper.

Scoop 1/4-cup portions of the mixture onto the baking sheet, then press each gently down until 1/8-inch thick.

Bake until the shells are lightly browned and crisp, about 25 minutes. Let cool slightly, then fill with toppings of choice.


  • 3 1/4 C all-purpose flour
  • 1 t ground cinnamon
  • 1/2 t allspice
  • 1 1/2 t salt
  • 2 t baking soda
  • 4 eggs, beaten
  • 2 C +1 t granulated sugar, divided
  • 1 C vegetable oil
  • 1 C whipping cream, divided
  • 2 t lemon juice, divided
  • 2 C grated zucchini (unpeeled)
  • 1/4 C melted butter
  • 1/2 C firmly packed light brown sugar
  • 2-3 large peaches, sliced (unpeeled)
  • 1/2 C chopped pecans, toasted
  • 1/2 t peach liqueur


Preheat oven to 350F. Spray the sides of a nonstick Bundt pan with cooking spray. Put flour, cinnamon, allspice, salt and baking soda in a large bowl and whisk together completely. Combine eggs, 2 cups sugar, oil, ½ cup cream and 1 teaspoon lemon juice in a large bowl. Add zucchini and mix well. Add wet mixture to flour mixture and stir just until blended.

Pour melted butter into the Bundt pan. Layer brown sugar evenly over butter. Toss the peach slices with remaining 1 teaspoon lemon juice and arrange over brown sugar. Sprinkle with pecans. Pour the zucchini batter into the pan over the pecans.

Bake in 350°F oven for 55-65 minutes or until a toothpick inserted in the middle comes out clean.

In the meantime, whip the remaining ½ cup of whipping cream in a chilled bowl till soft peaks form. Add remaining 1 teaspoon of sugar and peach liqueur, and continue to whip until firm peaks form.

Loosen sides of the cake with a nylon spatula. Immediately place heatproof serving plate upside down over the pan; turn plate and pan over. Leave pan over the cake a few minutes so that all the gooey topping falls onto the cake. Then remove the pan to reveal your masterpiece! Serve warm with the whipped cream. Store cake loosely covered.


  • 6 large eggs
  • 1 1/2 C shredded extra-sharp cheddar cheese, divided
  • 1 1/2 C shredded Monterey Jack cheese, divided
  • 1/2 C milk
  • 1/2 C all-purpose flour
  • 1 t baking powder
  • 1/2 t salt
  • 1 (16-ounce) carton cottage cheese
  • Cooking spray
  • 4 C sliced zucchini
  • 2 C diced potato with onion
  • 1 C finely chopped green bell pepper
  • ½ C sliced mushrooms
  • 1/2 C chopped fresh parsley
  • 2 tomatoes, thinly sliced


Preheat oven to 400F.

Beat egg in a large bowl until fluffy. Add 3/4 cup cheddar cheese, 3/4 cup Jack cheese, milk, flour, baking powder, salt, and cottage cheese.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add zucchini and the next 3 ingredients (through mushrooms); sauté for 5 minutes or until tender. Add the zucchini mixture and parsley to egg mixture. Pour mixture into a 3-quart casserole dish coated with cooking spray. Top with the remaining 3/4 cup cheddar cheese and 3/4 cup Jack cheese. Arrange tomato slices over cheese. Bake at 400F for 15 minutes. Reduce oven temperature to 350F (do not remove dish from oven), and bake for 35 minutes or until lightly browned and set.


  • 2 large zucchini
  • 1 large egg
  • 1/2 C freshly grated Parmesan
  • 2 green onions, thinly sliced
  • 1/4 C cornstarch
  • Sea salt
  • Black pepper
  • 1/2 t crushed red pepper flakes
  • 2 C shredded Cheddar
  • Broccoli Cheddar Soup or Tomato soup to dip and dunk!


Grate zucchini on a box grater, then squeeze excess moisture with a clean kitchen towel.

In a large bowl, mix grated zucchini, egg, Parmesan, green onions, and cornstarch. Season with salt, pepper, and red pepper flakes.

Heat a waffle iron and pour in ⅓ cup of zucchini mixture. Cook until golden, about 3 minutes. Continue with the rest of mixture.

Place one waffle back into the waffle iron and top with ½ cup cheese. Top with another waffle and cook until cheese is melted. Repeat with remaining waffles and cheese.

Yes… We cheated on this name


  • 1/2 C melted butter, plus more for greasing pan
  • 1/2 C cocoa powder, plus more for dusting pan
  • 1 1/4 C all-purpose flour
  • 1 t baking soda
  • 1 t cinnamon
  • 1/4 t fine sea salt
  • 1 C sugar
  • 1 egg plus 1 egg yolk
  • 1 t pure vanilla extract
  • 2 C grated zucchini (from 1 large or 2-3 small)
  • 2/3 C chocolate chips + extra for topping
  • Flaky sea salt, for garnish


Preheat oven to 350F. Grease a loaf pan and dust with cocoa powder.

In a large bowl, whisk together flour, cocoa powder, baking soda, cinnamon and salt.

In another large bowl, stir together sugar, egg and egg yolk until smooth, 1 minute. Add melted butter and vanilla and mix until smooth. Add zucchini, then add flour mixture in 3 additions. Fold in chocolate chips.

Transfer batter to prepared dish, sprinkle extra chocolate chips on top and bake 50 minutes.

Let cool slightly in pan, then transfer to a cooling rack. Sprinkle with flaky sea salt and serve.


  • 1 head garlic
  • Salt and freshly ground pepper
  • Olive oil
  • 1 poblano pepper
  • 1 zucchini
  • 1 large Yukon gold potato, peeled and cut into 1/2″ dice
  • 1 T butter
  • 1 T canola oil
  • 1 shallot, peeled and cut into small dice
  • 1 T diced piquillo peppers
  • 2 T chopped fresh cilantro


Preheat the oven to 350F.

Cut the top third of the garlic off and discard. Place the garlic head into a piece of foil and sprinkle with salt and pepper. Add some olive oil and enclose in the foil. Put into the oven and roast until golden and tender, 30 to 35 minutes.

Increase the oven to 375F.

Place the poblano on a sheet pan and into the oven. Roast, about 25 minutes. Remove the poblano from the oven and place into a bowl. Cover with plastic wrap and allow to steam, about 10 minutes. Peel, stem, seed and dice the poblano. Set aside.

Place the diced potatoes into a pot and cover with water. Season the water with salt and turn the heat to medium-high. Cook until tender, and then drain.

To a cast-iron pan over medium-high heat, add the butter, canola oil and shallots. Allow the shallots to sweat, 2 to 3 minutes. Add the drained potatoes and zucchini in one layer and allow them to crust and brown, about 5 minutes. Add the poblano and piquillo peppers. Smash 2 of the roasted garlic cloves and toss to combine. Add the cilantro and toss to combine. Taste and season if necessary.


  • 3 to 4 medium zucchini, cut into rough dice (about 1 quart)
  • 1 medium red onion, peeled and chopped
  • 3/4 C extra-virgin olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 4 medium cloves garlic, smashed, peels removed
  • 2 T tahini paste
  • 3 T lemon juice
  • About 3 T water
  • 1 t za’atar


Adjust oven rack to middle position and preheat oven to 400F. Toss squash and onion with 3 tablespoons olive oil and season generously with salt and pepper. Turn onto a rimmed baking sheet and roast, stirring once or twice, until vegetables are tender and browned, about 20 minutes.

Add chickpeas, garlic, tahini, and roasted vegetables to the bowl of a food processor. Season to taste with salt and pepper. Pulse until well-chopped. With machine running, stream in olive oil, lemon juice, and water, and blend until smooth. Add more water if mixture is too thick. Taste, adding more oil, lemon, or seasoning as needed.

Scrape dip into a serving bowl, drizzle with 1 additional tablespoon olive oil and sprinkle with za’atar. Serve with toasted flatbread.