These zucchini-scallion pancakes are “a complete success”

Not to mention a clever fridge-cleaner-outer, according to our readers.

View in browser|nytimes.com Continue reading the main story August 15, 2023 Welcome to Zucchini Week By Emily Weinstein Last week, we talked tomatoes; this week is all about our zeal for zucchini, with recipes devoted to summer's low-key charmer. While I love zucchini, I do not love mushy, watery zucchini, and so it's essential to lean on recipes and techniques that best show it off. As usual here at Five Weeknight Dishes, we're focused on dinner recipes, but don't ignore zucchini's other divine purpose: as an ingredient for baking. Zucchini bread, zucchini muffins and chocolate zucchini loaf cake are all worthy of your time. Tell me what you're thinking and making at dearemily@nytimes.com. Next week: corn! Nico Schinco for The New York Times. Food Stylist: Barrett Washburne. 1. Chilled Zucchini Soup With Lemon and Basil There are two secret ingredients in this new recipe from Hetty Lui McKinnon, and they give this plush soup body and nuanced flavor. Serve it for dinner with bread and a tomato salad. View this recipe. Linda Xiao for The New York Times. Food Stylist: Judy Kim. 2. Sheet-Pan Chicken With Zucchini and Basil Zucchini hardly ever stars in sheet-pan dinners — but why not? It's delicious when it's left alone to caramelize on the pan (don't poke at it), which is what it does here alongside bone-in, skin-on chicken thighs in this Melissa Clark recipe. Use two sheet pans if you need to feed more than two or three people, instead of crowding one pan. View this recipe. Armando Rafael for The New York Times. Food Stylist: Simon Andrews. 3. Zucchini Scampi The scampi universe expands with this recipe from Ali Slagle, which takes the utterly delicious garlicky butter sauce of shrimp scampi and applies it to zucchini rounds. I'd double the sauce and serve this with pasta, and it would be an impeccable side dish for salmon. View this recipe. Linda Xiao for The New York Times. Food Stylist: Barrett Washburne. 4. Vegetable Pajeon (Korean Scallion Pancakes With Vegetables) Zucchini flourishes in this staple recipe from the Brooklyn chef Sohui Kim: You grate or chop it along with other vegetables you might have (either raw or cooked), stir it into a simple pancake batter and then pan-fry it. I love this for dinner. View this recipe. Linda Xiao for The New York Times. Food Stylist: Monica Pierini. 5. Chicken-Zucchini Meatballs With Feta These clever and crowd-pleasing summer meatballs are half zucchini, half chicken. They're entirely delicious with feta-lemon sauce in this recipe from Ali Slagle. View this recipe. Thanks for reading and cooking with me. If you like the work we do at New York Times Cooking, please subscribe! (Or give a subscription as a gift!) You can follow us on Instagram, Facebook and Pinterest, or follow me on Instagram. I'm dearemily@nytimes.com, and previous newsletters are archived here. Reach out to my colleagues at cookingcare@nytimes.com if you have any questions about your account. View all recipes in your weekly plan. Continue reading the main story Continue reading the main story ADVERTISEMENT Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Five Weeknight Dishes from The New York Times. To stop receiving Five Weeknight Dishes, unsubscribe. To opt out of other promotional emails from The Times, including those regarding The Athletic, manage your email settings. To opt out of updates and offers sent from The Athletic, submit a request. Subscribe to NYT CookingGet the NYT Cooking app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018