While there are plenty of squash blossoms at farmers markets and in restaurants, we’re starting to see actual zucchini, too. And while it’s not the most beloved vegetable, zucchini has a lot going for it. It’s firm enough to stand up to all cooking methods, tender enough to eat raw, quick-cooking, and amenable to all kinds of flavors.

Mark likes to look for the smallest zucchini, available now. They don’t necessarily have to be designated as the “baby” variety, but something under six inches long and an inch or so in diameter is ideal; it will have better flavor and smaller, less cottony seeds. In addition to the One-Pot Pasta with Lemony Zucchini, members will find a collection of 13 more zucchini recipes. They include:

• Lemony Bulgur with Zucchini, Olives, and Ricotta Salata

• Zucchini Pancakes

• Soy-Simmered Tofu Dumplings with Zucchini and Tomatoes

• Zucchini Carpaccio

• Crostini with Zucchini, Ricotta, and Mint

• Grilled Za’atar Spiced Zucchini

• Barbecued Zucchini

• Grilled Zucchini with Mozzarella and Tomato

• Pasta with Sausage and Zucchini

• Zucchini Dip

• Zucchini Panzanella

• Zucchini and Soup

• Zucchini Confit

Enjoy these — and tell us about your favorite recipes not included in the collection.

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One-Pot Pasta with Lemony Zucchini

Makes: 4 servings
Time: 20 minutes

Ingredients

• 4 tablespoons (1/2 stick) butter

• 1 small onion or large shallot, chopped

• 1 pound of any pasta

• Salt and pepper

• 1/2 cup chicken stock or water

• 1 cup parmesan

• 1 pound zucchini, grated, using the large holes of a box grater

• Zest of 2 lemons

• 1/4 cup lemon juice, or to taste

• 2 tablespoons chopped fresh mint

Instructions

1. Put 2 tablespoons of the butter in a large pot over medium heat. When it is hot, add the onion and cook, stirring occasionally, until it softens, about 3 minutes. Add the pasta, raise the heat a bit, and cook, stirring constantly, until it’s glossy and smells toasty, about a minute. Add a little salt and pepper. Add the chicken stock.

2. Begin to add water, 1/2 cup at a time, stirring after each addition. When the liquid is just about absorbed, add more. The noodles should be neither soupy nor dry. Keep the heat at medium to medium-high, stirring frequently, and repeat as necessary.

3. Begin tasting the pasta 10 minutes after you add it in. It should be tender but have some resistance when you bite. (It could take as long as 20 minutes to reach this stage.) When the pasta is ready, turn down the heat, stir in the remaining butter, the parmesan, the zucchini, and lemon zest. Drizzle in the lemon juice, stirring so it’s incorporated and the noodles are coated in sauce. Taste and adjust the seasoning, adding more lemon juice if you’d like. Garnish with mint and serve.

— Recipe from How to Cook Everything: Completely Revised Twentieth Anniversary Edition

Lemony Bulgur with Zucchini, Olives, and Ricotta Salata