This week is a busy one. We’re hosting both sets of neighbors, I’m solo parenting, and everyone’s recovering from my family’s visit last week. As summer draws to a close and back-to-school is around the corner, I’m soaking up all the outdoors time I can get: visiting our local farmers’ markets, checking on my (tiny and very unimpressive) vegetable garden, and leisurely enjoying the fresh (albeit humid) summer air rather than cooking and cleaning indoors.
Between zucchini from my small garden and gifts from my lovely neighbors, I’ve got a lot of zucchini to work through, and I’m constantly in pursuit of ways to get my picky husband to eat it. With a highlight on this prolific summer vegetable (and a special mention of my favorite solo-parenting meal), these recipes are sure to be a hit for the fleeting dog days of summer 2025.
Simply Recipes / Photo by Will Dickey / Food Styling by Julian Hensarling / Prop Styling by Christina Daley
Get Recipe: Crispy Chicken With Zucchini and Shallots
We’re having a set of neighbors over for dinner this week, and I want to make a crowd-pleasing dish I know they’ll love. Instead of turning on my oven, I’ll be grilling everything for the added smoky flavor, cooking the vegetables in a grill pan while the chicken grills to get it on the table even faster. Talk about spending less time cooking and more time with friends! For a full meal, I’ll serve it with a simple, herby rice pilaf.
Simply Recipes / Photo by Julia Gartland / Food Styling by Samantha Seneviratne
Get Recipe: My Favorite Tomato Sandwich Takes 3 Minutes To Make
My husband is away for a work meeting, which means I’m eating dinner the way I like it—standing over the sink and hoping my toddler sleeps through the night. When I’m home alone, I want a simple, no-cook, no-mess dinner my husband wouldn’t dare touch. Most of the time, this means a messy, juicy, seasonal open-faced tomato sandwich, piled high with avocado and ripe tomatoes, served on a farmers market rye sourdough.
Simply Recipes / Alison Bickel
Get Recipe: Creamy One Pot Pasta with Zucchini
What can’t zucchini do? My (other) neighbor has a surplus of zucchini, and I’m happy to reap the benefits (and make us a delicious dinner as a special thank you). When cooked at low temperatures for an extended time, zucchini breaks down and sweetens, resulting in a rich and creamy sauce. Instead of cream cheese, I’m adding cottage cheese for added protein and fresh basil for a little brightness. Did I mention my zucchini-hating husband will actually eat this dish? Win!
Simply Recipes / Ciara Kehoe
Get Recipe: Sheet Pan Gnocchi with Zucchini, Tomatoes, and Bell Peppers
My favorite way to cook gnocchi isn’t in boiling water, but roasted in the oven until crispy alongside whatever vegetables I have on hand. If I’m going to turn on my oven in the summer heat, it’s for this recipe. I love the tender zucchini ribbons, the sweet flavor of the peppers, and how the tomatoes break down to create a flavorful sauce with garlic. As always, I’m doubling (or tripling) the garlic in this recipe. For protein, I might add sliced plant-based sausage to the pan. I recommend serving this over a bed of arugula.
Simply Recipes / Elise Bauer
Get Recipe: Spicy Zucchini Soup
Founder Elise Bauer says, “The beauty of this soup is that it uses lots of zucchini, it cooks up quickly (perfect for a midweek meal), and it keeps for at least a week in the fridge… I like it just as well chilled as hot.” Sounds like an ideal summertime meal to me and a way to use up my stash of zucchini!
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Dining and Cooking