Greek-inspired seasonings pull together this unusual combination of olives, white beans, artichokes, and spinach beautifully, and set these stuffed zukes apart from the rest.

Traditionally reserved for holidays, this rich, yeasted bread is the perfect vehicle for some of those excess zucchinis.  Really, you'd be kidding yourself if you approached this as a "healthier" treat thanks to the vegetables, as it could very well be more decadent than that ubiquitous carrot cake piled high with cream cheese frosting.   Don't let that stop you from having a thick slice for breakfast though; if you can call a cupcake without frosting a muffin, you can easily get away with pretending that this cake in bread's clothing is a reasonable choice to start the morning.  Your taste buds will certainly thank you.

Round summer squash stuffed with an eggless custard that falls somewhere between a soft scramble and a tender omelette, bursting with fresh vegetables and simple, comforting savory flavors.

For anyone avoiding nightshades, this eggplant-free take on baba ganoush is for you. Lightly roasted zucchini is blended with smoked salt and tahini for an incredibly accurate take on the original inspiration.

Satisfying and filling thanks to the addition of gently crisped chickpeas, but still light and refreshing due to the simple sea of broth surrounding them, zucchini never felt more at home outside of the field than in this concoction. Highlighting their fresh flavor, slightly sweetened by drawing out the natural sugars while roasting, this is the kind of soup that I’m happy to eat both hot and cold.

Humble Zucchini rounds are filled with a hearty mixture of nuts and beans, plus aromatic herbs and spices. They could just as happily make themselves at home on a dinner plate, as a side or even an entree, thanks to their protein-rich stuffing. Best of all, they’re delicious both warm and cold, and can be prepared in advance.

Soft, tender, and rich, they're the kind of muffin that needs no additional toppings or spreads to shine. They're packed with zucchini to take care of any summer surplus in the most delicious way possible. Enjoy warm for maximum effect, ideally toasted to get those perfectly crisp edges, especially a day or two after baking.

A true flash in the pan, the edible gems are seared until their skins bubble and burst to create a sauce of their own juices. Zucchini noodles are tossed into the hot mixture, just to soften, but not cook, retaining a more toothsome bite and fresh flavor.

Walnuts blended with umami miso and savory herb turn into a stunningly creamy, unbelievably cheesy take on dairy-free ricotta. Wrapped up in tender planks of grilled zucchini and served with marinara sauce, it may just be the new power lunch.

Inspired by Thai papaya salad, this version uses zucchini that's chilled, tender yet crisp, cooling but still popping with bursts of heat from abundant flecks of chili peppers. Brightly acidic, tangy, and slightly salty, with just a touch of sweetness to take the edge off, every component must be in perfect balance to achieve a successful, harmonious dish.