Spice up squash: Mark Bittman's BBQ'd zucchini, more

It's zucchini season! From farmers markets to grocery aisles — it seems that this vegetable can be found everywhere. Here, Mark Bittman shares delicious and creative ways to cook it on the grill, with pasta and more. Try his recipes for barbecued zucchini, zucchini bread and more.

Barbecued zucchini

Ingredients

    • 1 1/2 pounds zucchini
    • 1/2 cups ketchup
    • 2 tablespoons dry red wine or water
    • 1 tablespoon wine or rice vinegar
    • 1 teaspoon Worcestershire or soy sauce
    • 1 teaspoon ground mustard
    • 2 tablespoons brown sugar
    • 1 teaspoon chili powder
    • Salt and freshly ground black pepper, to taste
    • Parsley, for garnish

Preparation

Baking Directions:

Crostini with Zucchini, Ricotta and Mint

Ingredients

    • 1 pound zucchini
    • 1/4 cup olive oil
    • Juice of one lemon
    • 1 cup ricotta
    • Toasted crostini, bruschetta, or any crusty bread
    • Salt and freshly ground black pepper, to taste
    • Mint, for garnish

Preparation

Baking Directions:

Pasta with Sausage and Zucchini

Ingredients

    • 2 garlic cloves, minced
    • 8 ounces Italian sausage, sliced
    • 1 tablespoon olive oil, plus more to taste
    • 1 1/2 pounds zucchini, cubed
    • 1 pound cooked pasta
    • Salt and freshly ground black pepper, to taste
    • Parsley, for garnish

Preparation

Baking Directions:

Zucchini bread

Ingredients

    • 8 tablespoons (1 stick) butter, plus butter for the pan
    • 11/2 cups all-purpose flour
    • 1/2 cup whole wheat flour
    • 1 teaspoon salt
    • 1 teaspoon nutmeg
    • 1 teaspoon cinnamon
    • 11/2 teaspoons baking powder
    • 3/4 cup sugar
    • 2 eggs
    • 1 packed cup grated zucchini
    • 1 teaspoon vanilla extract
    • 1/2 cup chopped walnuts or pecans

Preparation

Baking Directions:

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