EditorialStarters at Le Fumarole da Nicola restaurant, including tomatoes, mozzarella, zucchini and basil, near Sant’Angelo on the Italian island of Ischia on May 31, 2023. (Francesco Lastrucci/The New York Times)
EditorialClockwise from top left, chive pesto potato salad, savory fruit salad, sweet corn salad with buttermilk dressing, roasted zucchini pasta salad and sesame tomato salad in New York, May 8, 2023. Food styled by Cyd Raftus McDowell. (Armando Rafael/The New York Times)
EditorialFried zucchini and a mixed salumi plate served with housemade pickles at Jupiter in New York, Jan. 30, 2023. (Nico Schinco/The New York Times)
EditorialAn employee prepares zucchini in the hot kitchen of Gate Gourmet, a global airline catering company that provides meals to flights out of more than 200 airports, at Newark Liberty International Airport in New Jersey, Nov. 29, 2022. (Jutharat Pinyodoonyachet/The New York Times)
EditorialA summer squash scampi, a new recipe from Ali Slagle, which means it’s bathed in the garlicky butter-lemon sauce best known for its role in Italian American shrimp scampi. (Armando Rafael/ The New York Times)
EditorialZucchini slice, a cross between a frittata and savory quick bread that is popular in Australia and New Zealand, June 11, 2022. (Bryan Gardner/The New York Times)
EditorialA bowl of doenjang jjigae, which combines anchovies and the umami of doenjang, a fermented soybean paste, with the natural sweetness of onion, zucchini and radish, in New York, May 25, 2022. Food styled by Sue Li. Props styled by Sophia Pappas. (Bobbi Lin/The New York Times)
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