Good morning! Today we have for you:
Start your zucchini enginesYou know it’s really summer when they arrive en masse at the greenmarket: This is the best time of year for zucchini, those taut green squashes, while they’re still slim and glossy, with tiny, barely noticeably seeds and sweet, mild flesh. Early season zucchini holds its shape when cooked, without getting mushy (unlike the bloated, later season stuff). So when you see it, grab an armload and get your summer zucchini party rolling. This year, I’ll let Ali Slagle start things off with her new recipe for seared zucchini and halloumi in red-wine vinaigrette. Ali uses a simple yet highly effective technique. First, she sears zucchini coins until they turn golden, then she soaks them in an assertive red wine dressing. While the zucchini marinates, Ali uses the same skillet to sear pieces of halloumi until they are molten in the center and crisp at the edges; combined with a handful of herbs, it makes an excellent side dish that, with some pita or couscous, could also work as a light and summery meal. Featured Recipe Seared Zucchini and Halloumi in Red-Wine VinaigretteMore (zucchini-filled) food for thoughtStuffed zucchini: Zucchini halves stuffed with a brawny filling is a classic dish across many cultures. Lidey Heuck leans Italian in her version, using a mix of sweet or hot sausage, tomatoes, Parmesan and herbs. Roasted zucchini and shrimp with za’atar yogurt: The key to this hearty sheet-pan meal is to start roasting the zucchini before adding the shrimp. That way they’re both done at the same time, and ready for a dollop of herby yogurt to bring the flavors together. Gnocchi and peas with whipped feta: Made with shelf-stable gnocchi and the sugar snap peas that are just coming into season, Hetty Lui McKinnon’s meatless meal is colorful, tangy and plush. And why, yes, you can certainly substitute zucchini for the peas. Jalapeño-Cheddar zucchini bread: Instead of the usual sweet zucchini loaf you’d serve for breakfast or a snack, Hetty’s recipe is full of grated cheese, spicy pickled chiles and sliced scallions. Toasted and buttered, it’s a bit like an ultra-moist cornbread, perfect to pair with soup, salad or eggs. Olive oil zucchini bread: And for a slightly more traditional take, my olive oil zucchini bread is lightly sweet, with caramel notes from brown sugar and a heady cinnamon scent. Serve it spread with cream cheese or butter, or all by itself. That’s all for now. If you have any technical questions (where is the nutritional analysis hiding?; why can’t I print?), you can send an email to the brilliant minds at cookingcare@nytimes.com. And I’m at hellomelissa@nytimes.com if you want to say hi. I’ll see you on Sunday. For a limited time, you can enjoy free access to the recipes in this newsletter in our app. Download it on your iOS or Android device and create a free account to get started.
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