Zucchini, whose name originates from the Italian word for “squash,” has seen a resurgence in popularity in the past few years. Popping up as a pasta alternative, a summery twist on conventional salad, or steamed, cooked, or baked, zucchini is mild in flavor, taking on the taste of the seasonings it’s paired with. Here are a few of our favorite ways to serve it.

Oodles of Zoodles

Singular Details

In Italian, one zucchini is called a “zucchina.”

Nutrient Density

A zucchini has more potassium than a banana.

Sizeable Matters

The most flavorful zucchini are small, and the darker the skin, the richer the nutrients

Roasted Celery Root and Zucchini

Recipe by Chaia Frishman

I normally use celery root in soup. How different can it be roasted? Very, is the answer. The caramelization of these veggies is outstanding. The veggies are bland on their own, so don’t be shy with salt.

SERVES 6

• 2 Tbsp oil
• 3 Tbsp red wine vinegar
• 2 cups cubed celery root
• 2 cups cubed zucchini
• salt, to taste
• pepper, to taste
• pistachios, crushed, for garnish

Preheat oven to 375°F (190°C).

In a large bowl, mix oil and vinegar. Toss with cubed vegetables. Spread vegetables onto a metal baking sheet with low sides. (You’ll probably have excess oil, but add it to the pan or it might steam your veggies.) Add salt liberally and sprinkle with pepper. Roast for 20 minutes, then raise the temperature to 450°F (230°C), and roast for another 10 minutes.