Friends and neighbors often grace our front stoop with bags of homegrown zucchini. At summer gatherings, a frequently heard complaint concerns the quantity of zucchini a garden produces. I say, deal with the bounty by equipping the cook with repeat-worthy recipes.

First, consider stuffed zucchini: a dish that works with sizes from small to not-too-large. Tender shells, stuffed with a vegetable, fresh herb and cheese filling, make a mid-summer meal that tastes great hot from the oven, at room temperature as part of a potluck, or chilled for transporting to picnics.

The real trick to any stuffed vegetable involves a simple par-bake of the vegetable shells before filling. This ensures that all is tender when the stuffing reaches peak heat.

The stuffing that follows relies on more of summer’s bounty: tomatoes and fresh basil. Fresh mozzarella joins the party along with salty parmesan and bread crumbs to hold it all together.

Serve this dish as a meatless main or as an accompaniment to grilled Italian sausages or pork chops.

Zucchini spirals can be made from any size zucchini. Use a spiralizer or a julienne peeler to make long spaghetti-like strands. Lacking the specialized equipment, a cook has a couple of options--very thinly slice the zucchini lengthwise into long thin slices, then into long matchsticks or slice crosswise into very thin rounds. Of course, you can also purchase containers of ready-cut spiral zucchini.

A green chile and pistachio topping, held together with a bit of cheese, tops the super quick-cooking spiral zucchini. Serve this dish as a meatless main accompanied by sliced ripe tomatoes and crusty bread.

Armed with these recipes, any complaints about a bounty of zucchini rapidly disappear. So does the food.

Zucchini Stuffed with Mozzarella, Tomatoes and Basil

Makes 6 pieces, serving 3 to 4

1/3 cup slivered almonds or pine nuts

3 medium-sized zucchini, about 1 1/2 pounds total

Olive oil

Salt, freshly ground black pepper

1/2 lemon

2 cups quartered cherry tomatoes in assorted colors, or diced ripe tomatoes

8 ounces (1/2 of a 16-ounce log) fresh mozzarella, cut into 1/4 inch pieces, or 2 cups drained fresh mozzarella pearls

1/2 cup each: shredded Parmesan cheese, panko bread crumbs

2 cloves garlic, crushed

1/2 cup chopped fresh basil leaves, plus more for garnish

1. Heat oven to 400 degrees. Put almonds into a small skillet. Cook and stir over medium heat until nuts are lightly toasted, about 2 minutes. Do not walk away, or nuts may burn. Transfer to a plate to cool.

2. Cut zucchini lengthwise in half. Use a grapefruit spoon or other small spoon to scoop out some of the flesh, leaving a 1/2-inch thick shell. Dice the flesh and put into a bowl. You will have a generous cup.

3. Put the shells in an oiled 13-by-9-inch baking dish, cut side up. Drizzle with oil and sprinkle with salt and pepper. Bake until crisp-tender, about 15 minutes.

4. Meanwhile, use a fine grater to grate lemon rind into the bowl with the zucchini flesh. Squeeze 1 tablespoon lemon juice into the bowl. Stir in tomatoes, cheeses, bread crumbs, garlic and 1/4 teaspoon each salt and pepper. Fold in toasted almonds and 1/2 cup chopped basil.

5. Distribute the cheese mixture among the zucchini shells. Drizzle everything with olive oil. Bake the stuffed zucchini until filling is hot and top is golden, about 25 minutes. Let stand 5 minutes before serving. Sprinkle with more fresh basil. Serve hot, warm or cold.

Zucchini “Noodles” with Green Chile, Basil and Pistachio

Makes 2 to 3 servings

Note: To save time, substitute one can (7 ounces) diced fire-roasted green chiles, drained, for the roasted poblano pepper.

1 poblano or Anaheim chile pepper

2 large zucchini, total 16 ounces, or 1 package (16 ounces) fresh zucchini spirals

1/4 cup olive oil

2 shallots, thinly sliced, separated into rings

2 cloves garlic, finely chopped

1/2 teaspoon salt

1/3 cup roasted salted pistachio nuts, chopped

1/3 cup shredded Parmesan or Asiago cheese

1/2 cup chopped fresh basil

Freshly ground black pepper to taste

Fruity extra-virgin olive oil or pistachio oil

Shaved parmesan, for garnish

1. Roast pepper over the open flame of a gas burner or on a baking sheet under a broiler, turning often, until skin blisters and blackens on all sides. Cool. Rinse off the skin and open to remove seeds and core. Cut flesh into ¼ inch pieces.

2. Use a spiral vegetable cutter or julienne peeler to spiralize the zucchini. Or, slice lengthwise into long thin slices. Then cut the slices into ¼-inch wide long matchsticks.

3. Have all other ingredients prepared and near the stove.

4. Heat oil in large nonstick skillet and add shallots. Cook and stir until tender, about 4 minutes. Add roasted peppers and garlic; cook 1 minute.

5. Increase heat to high. Add zucchini and salt to skillet. Cook and stir until crisp-tender, about 3 minutes. Stir in pistachios and cheese. Season to taste with salt and pepper. Fold in basil. Drizzle with oil. Serve immediately, garnished with cheese shavings.

(JeanMarie Brownson is a James Beard Award-winning author and the recipient of the IACP Cookbook Award for her latest cookbook, “Dinner at Home.” JeanMarie, a chef and authority on home cooking, Mexican cooking and specialty food, is one of the founding partners of Frontera Foods. She co-authored three cookbooks with chef Rick Bayless, including “Mexico: One Plate at a Time.” JeanMarie has enjoyed developing recipes and writing about food, travel and dining for more than four decades.)

©2025 JeanMarie Brownson. Distributed by Tribune Content Agency, LLC.