Less than thrilled about your prolific zucchini plants? Serves you right for planting more than one. Just kidding. We’re here to help.
By now, you’ve turned summer’s most overambitious plant into muffins, breads and enough grilled boats to sail a small army. Yet the weighty whoppers are still piling up on the kitchen counter, despite your best efforts at ding-dong-dash gifting.
Fortunately, zucchini’s mild flavor and adaptability also make it a lovely addition to tarts, pastas and grain bowls. All you need is a fresh perspective and a few nifty techniques from experts, like Milk Street’s Christopher Kimball, America’s Test Kitchen’s Julia Collin Davison and Jessica Whiteman, the new executive chef at Berkeley, California’s Gather Kitchen, Bar & Market.
To start, invest in a 12-inch skillet with a tight-fitting lid, and use it to make your pasta dishes from now on. Trust us.
“Once you get the hang of the skillet pasta method, your world opens up and you realize, ‘I could do this with any kind of pasta,'” Davison says.