The farmer’s market is overflowing with seasonal fruits and vegetables right now, and when I go I sometimes get overwhelmed with choice. Most of the time I gravitate to something unusual, or hyper-seasonal, but I realized that I always make sure to grab zucchini and summer squash. It’s not the flashiest vegetable, or the most flavorful, but there’s something undeniably wonderful about it. Maybe it’s the versatility; you can eat it raw (here’s a simple recipe) or cooked, it can be stuffed and baked, it can be stir-fried, it can be turned into a fritter. You can even eat the flowers. So I say let’s embrace the humble zucchini, which is out in force all summer long.
To make the simple zucchini pizza you see above I used store-bought pizza dough. While the oven was heating to it’s highest temperature I used a vegetable peeler to make strips of zucchini, both green and yellow. I put the strips into a colander and salted them, then let them drain for a little bit. This both seasons the zucchini and removes some of the water. After about half an hour I quickly rinsed the zucchini strips and squeezed them to get as much moisture out as possible. I stretched out the dough, topped it with the zucchini strips, a few red chile flakes, and a big handful of pecorino cheese. Then I drizzled olive oil over the top and slid it onto my baking steel. After about twenty minutes I pulled it out, drizzled some more olive oil, a squeeze of lemon, and some more pecorino, then finished it with some fresh torn basil leaves. Sure it’s not ideal to use your oven when it’s so hot, but the zucchini pizza made it all worth while.
So join me in celebrating zucchini season. What’s your go-to zucchini recipe?