While zucchini is technically a fruit, almost no one treats it like one. This summer squash has a mild, slightly sweet flavor and a high water content that make it as refreshing as it is easy to cook with. It crisps into chips, disappears into a cake, holds its own in a quiche, and turns delicate when sliced thin for a summer salad. These four recipes include savory and sweet ways to use zucchini and will inspire you to keep zucchini in regular rotation all summer long.
It was the early 1990s when Nan McEvoy fell for a quiet stretch of rolling hills outside Petaluma, Calif. The 550-acre property had been a dairy farm and it was still zoned for agriculture, which meant she had to grow something. Friends suggested she keep it simple — maybe plant a few trees and leave it at that, but Nan was not a simple-project sort of person.
The fingerling potato doesn’t look like much at first. Small and knobby, it tends to get overlooked in favor of bigger, more familiar spuds. Once you start incorporating them in your own cooking, it becomes clear why farmers have been growing these elongated heritage varieties for centuries.
