Making the Most of Summer Abundance

And a Really Good Zucchini Salad

Hi friend,

I’ve been a little MIA—soaking up summer and catching my breath (literally and figuratively) before baby arrives in a few weeks. This season always feels like it takes forever to arrive, and then suddenly everything’s blooming and bursting at once. The markets are overflowing with strawberries, baby greens, and (you guessed it) zucchini.

If your garden is anything like mine—or if your CSA keeps tossing squash your way—it can feel a bit overwhelming when the zucchini really starts to pile up. But don’t worry, I’ve got a few simple tips and easy ideas to help you make the most of your bounty.

A few zucchini tips:

• Pick smaller ones when you can. They’re less watery, firmer, and just better to cook with.

• Look for glossy skin with no soft spots or wrinkles—those are signs they’re past their prime.

• A good zucchini should feel heavy for its size.

• They don’t last long! Try to use them within 3–5 days of bringing them home.

Now for the fun part: how to use them!

• Blend into smoothies – Frozen, peeled zucchini adds fiber and a creamy texture, without changing the flavor.

• Melt into pasta sauce – Slice and sauté with garlic and olive oil until soft, then toss with cooked pasta and a spoonful of ricotta, pesto, or marinara. So silky and good.

• Grate into baked goods – Add 1–2 cups of squeezed-out zucchini to muffins or scones. Works for both sweet and savory, and it adds moisture and fiber.

• Eat it raw! – Yep, raw zucchini is totally underrated. It soaks up flavor like a sponge and has a great crunch.

One of my favorite ways to eat it this time of year is in a super simple zucchini salad—perfect on a hot evening with some grilled chicken or fish. It’s elegant but unfussy, and if you’re plant-based, it’s easy to swap the cheese or skip it altogether.