I’ve seen many versions of this viral Thomas Keller zucchini recipe on social media lately, and couldn’t wait to make it. Scoring the zucchini helps it cook evenly and creates nice caramelization, and topping it with the marinated tomatoes made it extra special. This was a fun, tasty zucchini recipe that was devoured quickly and paired nicely with some leftover Boursin potatoes and some Italian meatballs.

Scored Zucchini with Marinated Tomatoes

Marinated Tomatoes:

• 2 tbsp olive oil or vegetable oil
• 2 tbsp white balsamic vinegar
• 2 tsp shallot, finely minced
• 1 clove of garlic, finely grated
• 1 tsp fresh parsley, finely chopped
• Pinch of sugar
• Sea salt and freshly cracked black pepper, to taste
• 1½ cups of cherry tomatoes or grape tomatoes, diced, excess seeds removed

Zucchini:

• 2 zucchini, ends trimmed and sliced in half lengthwise
• Sea salt, to taste
• 2 tbsp avocado oil, for cooking
• 3 tbsp capers, drained and dried well on a tea towel

Serving:

• Fresh basil leaves, garnish
• Fresh parmesan, on the side

How to Make Scored Zucchini with Marinated Tomatoes:

Marinate the tomatoes by whisking the olive oil, white balsamic vinegar, shallot, garlic, parsley, sugar, sea salt, and freshly cracked black pepper to taste in a small bowl.  Fold in the tomatoes and stir until evenly coated. Set aside to let flavors mingle, and stir every once in a while.

Slice the zucchini in half lengthwise, then score the flesh side in a cross-hatch pattern, ⅛” to ¼” deep.

Salt the zucchini halves by seasoning the flesh sides liberally with salt. Let zucchini rest, flesh side down on a tea towel or a few paper towels for 10-15 minutes to draw out its moisture.

Pat the zucchinis very dry with a fresh towel or paper towel.

Preheat the oven to 425 degrees.

Cook the zucchini by heating the avocado oil in a large cast-iron skillet over medium-high heat. Once the oil is shimmering, place zucchini halves cut-side down in the skillet and sear until golden brown and beautifully caramelized, 4-5 minutes total.  Side Note: Adjust the heat if they are browning too fast.

Flip the zucchini halves over and sprinkle the dried capers around the zucchini.

Roast the zucchini by transferring the ovenproof cast-iron skillet to the oven to roast until the zucchini is softened, about 15-20 minutes.

Place the zucchini on a towel to remove excess grease, then place on a serving plate.

To serve, spoon the marinated tomatoes over the zucchini, along with the crispy capers. Top with the fresh basil leaves and serve. Enjoy.

Print

Scored Zucchini with Marinated Tomatoes

Course Sides

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Sharp Knife
• Large Cast-Iron Skillet (ovenproof)

Ingredients

Marinated Tomatoes:

• 2 tbsp olive oil or vegetable oil
• 2 tbsp white balsamic vinegar
• 2 tsp shallot finely minced
• 1 clove of garlic finely grated
• 1 tsp fresh parsley finely chopped
• Pinch of sugar
• Sea salt and freshly cracked black pepper to taste
• 1½ cups of cherry tomatoes or grape tomatoes diced, excess seeds removed

Zucchini:

• 2 zucchini ends trimmed and sliced in half lengthwise
• Sea salt to taste
• 2 tbsp avocado oil for cooking
• 3 tbsp capers drained and dried well on a tea towel

Serving:

• Fresh basil leaves garnish

Instructions

• Marinate the tomatoes by whisking the olive oil, white balsamic vinegar, shallot, garlic, parsley, sugar, sea salt, and freshly cracked black pepper to taste in a small bowl.  Fold in the tomatoes and stir until evenly coated. Set aside to let flavors mingle, and stir every once in a while.
• Prepare the zucchini by cutting them in half lengthwise using a sharp knife, then score the flesh side in a cross-hatch pattern, ⅛" to ¼" deep.
• Salt the zucchini halves by seasoning the flesh sides liberally with salt. Let the zucchini rest, flesh side down, on a tea towel or a few paper towels for 10-15 minutes to draw out its moisture.
• Pat the zucchinis very dry with a fresh towel or paper towel.
• Preheat the oven to 425 degrees.
• Cook the zucchini by heating the avocado oil in a large cast-iron skillet over medium-high heat. Once the oil is shimmering, place zucchini halves cut-side down in the skillet and sear until golden brown and beautifully caramelized, 4-5 minutes total.  Side Note: Adjust the heat if they are browning too fast.
• Flip the zucchini halves over and sprinkle the dried capers around the zucchini.
• Roast the zucchini by transferring the ovenproof cast-iron skillet to the oven to roast until the zucchini is softened, about 15-20 minutes.
• Place the zucchini on a towel to remove excess grease, then place the halves on a serving plate.
• To serve, spoon the marinated tomatoes over the zucchini, along with the crispy capers. Top with the fresh basil leaves and serve. Enjoy.

Savory:

Sweets:

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The post Easy Zucchini Recipes: From Savory to Sweet first appeared on For the Love of Cooking.]]> https://fortheloveofcooking.net/recipe/easy-zucchini-recipes-from-savory-to-sweet/feed 0 61170 https://fortheloveofcooking.net/recipe/sausage-and-veggie-skewers https://fortheloveofcooking.net/recipe/sausage-and-veggie-skewers#comments Wed, 01 Jul 2026 00:31:38 +0000 https://fortheloveofcooking.net/?post_type=evergreen_posts&p=116337 These spicy sausage and veggie skewers are colorful, delicious, so easy to make, and they are perfect for busy weeknight dinners. I had some tasty sausages in the fridge, so I grabbed some veggies and made these sausage kabobs (kebabs). I loved the charred bits of the crisp-tender veggies and the spicy sausages. We enjoyed...

These spicy sausage and veggie skewers are colorful, delicious, so easy to make, and they are perfect for busy weeknight dinners.

I had some tasty sausages in the fridge, so I grabbed some veggies and made these sausage kabobs (kebabs). I loved the charred bits of the crisp-tender veggies and the spicy sausages. We enjoyed these tasty sausage and vegetable skewers, and thought they paired well with garlic rice and some corn on the cob.

Sausage and Veggie Skewers

Ingredients:

• 4 pork, chicken, or beef sausages of choice, cut into 4-5 bite-sized pieces
• 1 zucchini, cut into bite-sized pieces
• ½ red bell pepper, cut into bite-sized pieces
• ½ yellow bell pepper, cut into bite-sized pieces
• ½ red onion, cut into bite-sized pieces
• 1 tbsp olive oil, or more if needed
• Garlic powder, to taste
• Dried parsley, to taste
• Sea salt and freshly cracked black pepper, to taste

How to Make Sausage and Veggie Skewers:

Soak the wooden skewers (if using) in water for 15 minutes, to prevent them from burning on the grill.

Prepare the sausage and vegetables by cutting them into same-sized, bite-sized pieces so they will cook evenly. Place everything in a large bowl, and drizzle in the olive oil and season with sea salt, freshly cracked black pepper, garlic powder, and parsley to taste. Toss to coat everything evenly.

Thread the vegetables and sausage pieces on the wooden (or metal) skewers, alternating sausages and vegetables.

Heat the grill or grill pan over medium-high heat while you prepare the kabobs.

Grill the skewers by placing them on the HOT grill or grill pan, turning occasionally, until the sausage and vegetables are cooked through, about 10-15 minutes.

To serve, transfer the skewers to a platter or plate and serve immediately.

 

 

Print

Sausage and Veggie Skewers

Course Main

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 - 7 Skewers

Author Pam - For the Love of Cooking

Equipment

• Wooden Skewers or Metal Skewers
• Grill or Grill Pan

Ingredients

• 4 pork chicken, or beef sausages of choice, cut into 4-5 bite-sized pieces
• 1 zucchini cut into bite-sized pieces
• ½ red bell pepper cut into bite-sized pieces
• ½ yellow bell pepper cut into bite-sized pieces
• ½ red onion cut into bite-sized pieces
• 1 tbsp olive oil or more if needed
• Garlic powder to taste
• Dried parsley to taste
• Sea salt and freshly cracked black pepper to taste

Instructions

• Soak the wooden skewers (if using) in water for 15 minutes to prevent them from burning on the grill.
• Prepare the sausage and vegetables by cutting them into same-sized, bite-sized pieces so they will cook evenly. Place everything in a large bowl, and drizzle in the olive oil and season with sea salt, freshly cracked black pepper, garlic powder, and parsley to taste. Toss to coat everything evenly.
• Thread the vegetables and sausage pieces on the wooden (or metal) skewers, alternating sausages and vegetables.
• Heat the grill or grill pan over medium-high heat while you prepare the kabobs.
• Grill the skewers by placing them on the HOT grill or grill pan, turning occasionally, until the sausage and vegetables are cooked through, about 10-15 minutes.
• To serve, transfer the skewers to a platter or plate and serve immediately.

 

 

 

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This tasty pasta primavera with Boursin cheese dish was a clean-out-the-fridge recipe. I roasted the veggies until tender, then tossed them together with some warmed Boursin cheese and al dente rigatoni. Served with lots of parmesan cheese, this primavera pasta was a big hit with all of us and paired nicely with a simple Romaine salad and some crusty bread.

Pasta Primavera with Boursin

Ingredients:

• 8 oz rigatoni, cooked to al dente according to the package instructions
• 1 small eggplant, chopped into bite-sized pieces
• ½ small yellow onion, chopped into bite-sized pieces
• 5 large button mushrooms, chopped into bite-sized pieces
• 2 mini orange bell peppers, chopped into bite-sized pieces
• 2 tbsp olive oil, divided
• Sea salt and freshly cracked black pepper, to taste
• Crushed red pepper flakes, to taste
• ½ zucchini, chopped into bite-sized pieces
• ½ yellow squash, chopped into bite-sized pieces
• 5-7 asparagus spears, woody ends removed, and chopped into bite-sized pieces
• A handful of cherry tomatoes
• 3 cloves of garlic, minced
• 1 (5.2 oz packet) Boursin Garlic & Herb Cheese

Serving:

• 1 tbsp fresh parsley, chopped
• Parmesan cheese, freshly grated, to taste

How to Make Pasta Primavera with Boursin

Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.

Cook the pasta in a large pot of well-salted boiling water until al dente, according to the package instructions. Drain, reserving 1 cup of the cooking water.

Roast the veggies by tossing the eggplant, onion, button mushrooms, and bell peppers with 1 tablespoon of olive oil, and season with sea salt, freshly cracked black pepper, and crushed red pepper flakes to taste.

Pour onto the baking sheet, spreading in an even layer, and place in the oven to roast for 10 minutes.

Remove from the oven and add the zucchini, yellow squash, and asparagus. Drizzle with the remaining 1 tablespoon of olive oil, and season with a little bit more sea salt, freshly cracked black pepper, and crushed red pepper flakes to taste, and toss to mix everything up, spreading out into an even layer.

Return to the oven to roast for 5 minutes.

Remove from the oven and add the cherry tomatoes and minced garlic. Toss to mix everything up, spreading in an even layer.

Place the Boursin cheese in the center of the baking sheet and return to the oven for 3-5 minutes.

Finish the dish by removing the baking sheet from the oven and tossing the veggies, warmed Boursin cheese, and the pasta until evenly coated, adding reserved cooking water as needed. Taste and re-season with salt and pepper if needed.

Serve immediately, topped with fresh parsley and lots of freshly grated Parmesan cheese. Enjoy.

Print

Pasta Primavera with Boursin

Course Main

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Large pot

Ingredients

• 8 oz rigatoni cooked to al dente according to the package instructions
• 1 small eggplant chopped into bite-sized pieces
• ½ small yellow onion chopped into bite-sized pieces
• 5 large button mushrooms chopped into bite-sized pieces
• 2 mini orange bell peppers chopped into bite-sized pieces
• 2 tbsp olive oil divided
• Sea salt and freshly cracked black pepper to taste
• Crushed red pepper flakes to taste
• ½ zucchini chopped into bite-sized pieces
• ½ yellow squash chopped into bite-sized pieces
• A handful of cherry tomatoes
• 3 cloves of garlic minced
• 1 5.2 oz packet Boursin Garlic & Herb Cheese

Serving:

• 1 tbsp fresh parsley chopped
• Parmesan cheese freshly grated, to taste

Instructions

• Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.
• Cook the pasta in a large pot of well-salted boiling water until al dente, according to the package instructions. Drain, reserving 1 cup of the cooking water.
• Roast the veggies by tossing the eggplant, onion, button mushrooms, and bell peppers with 1 tablespoon of olive oil, and season with sea salt, freshly cracked black pepper, and crushed red pepper flakes to taste.
• Pour onto the baking sheet, spreading in an even layer, and place in the oven to roast for 10 minutes.
• Remove from the oven and add the zucchini, yellow squash, and asparagus. Drizzle with the remaining 1 tablespoon of olive oil, and season with a little bit more sea salt, freshly cracked black pepper, and crushed red pepper flakes to taste, and toss to mix everything up, spreading out into an even layer.
• Return to the oven to roast for 5 minutes.
• Remove from the oven and add the cherry tomatoes and minced garlic. Toss to mix everything up, spreading in an even layer.
• Place the Boursin cheese in the center of the baking sheet and return to the oven for 3-5 minutes.
• Finish the dish by removing the baking sheet from the oven and tossing the veggies, warmed Boursin cheese, and the pasta until evenly coated, adding reserved cooking water as needed. Taste and re-season with salt and pepper if needed.
• Serve immediately, topped with fresh parsley and lots of freshly grated Parmesan cheese. Enjoy.

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I adapted a Greek lemon roasted broccoli pasta salad recipe I found on Half Baked Harvest to work with what I had on hand. The briny, tangy vinaigrette tossed in the warm pasta really helped make it flavorful. I loved the contrast & flavor combination of the smoky, charred broccoli with the fresh, raw veggies, toasted pine nuts, and tangy sundried tomatoes and feta cheese. We all thought this easy Greek pasta salad recipe was packed with flavor and paired nicely with some Greek chicken (recipe to come), marinated tomatoes, and some crusty bread with roasted garlic.

Greek Lemon Roasted Broccoli Pasta Salad

Vinaigrette:

• 3 tbsp olive oil
• 2 tbsp sundried tomato oil (from the jar of sundried tomatoes)
• 3 tbsp olive brine (from the jar of the kalamata olives)
• Juice from 1 large lemon, or more, to taste
• 1 large clove of garlic, finely grated
• Honey, to taste
• Sea salt and freshly cracked black pepper, to taste

Broccoli:

• 1 crown of broccoli, cut into small florets
• 1 tbsp olive oil
• Pinch of crushed red pepper flakes, to taste
• Garlic powder, to taste
• Sea salt and freshly cracked black pepper, to taste
• Juice from ½ lemon

Pasta Salad:

• 8 oz fusselli, cooked in well-salted water, according to the package instructions (or pasta of choice)
• 1-2 Persian cucumbers, sliced thinly into half-moons
• ½ zucchini, sliced thinly into half-moons
• ½ red bell pepper, sliced thinly
• 2 tbsp fresh oregano, chopped finely
• 2 tbsp fresh basil leaves, chopped finely
• 2 tbsp fresh dill, chopped finely
• 2 tbsp toasted pine nuts
• Feta cheese, crumbles or cubes, to taste
• Sea salt and freshly cracked black pepper, to taste

How to Make a Greek Lemon Roasted Broccoli Pasta Salad

Prepare the vinaigrette by combining the olive oil, sundried tomato oil, olive brine, lemon juice, grated garlic, honey, sea salt, and freshly cracked black pepper to taste in a small glass jar. Seal with a lid and shake well. Set aside to allow the flavors time to mingle.

Roast the broccoli by preheating the oven to 425 degrees. Coat a baking sheet with olive oil cooking spray.

Add the broccoli florets to the baking sheet and drizzle with the olive oil, crushed red pepper flakes, garlic powder, sea salt, and freshly cracked black pepper to taste, tossing to coat evenly.

Place in the oven to roast for 15 minutes, or until slightly charred but still a bit crisp, tossing halfway through cooking.

Remove from the oven and drizzle evenly with the fresh lemon juice, toss to coat, and set aside to cool.

Meanwhile, cook the pasta in a large pot of well-salted water to al dente, according to the package instructions. Drain the pasta and pour it into a large bowl.

Drizzle half of the well-shaken vinaigrette over the warm pasta.

Add the sundried tomatoes and olives and toss to coat evenly. Set aside to come to room temperature, stirring occasionally.

Prepare the pasta salad when the pasta and broccoli have cooled. Add in the raw Persian cucumbers, zucchini, bell pepper, toasted pine nuts, fresh oregano, basil, and dill.

Drizzle in the remaining well-shaken vinaigrette and toss the salad to coat evenly.

Add the feta cheese and serve. Taste and re-season with sea salt and freshly cracked black pepper, if needed.

Serve and enjoy.

Print

Greek Lemon Roasted Broccoli Pasta Salad

Course Salad

Cuisine Greek

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Cooling Time: 15 minutes minutes

Total Time 1 hour hour

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Large pot

Ingredients

Vinaigrette:

• 3 tbsp olive oil
• 2 tbsp sundried tomato oil from the jar of sundried tomatoes
• 3 tbsp olive brine from the jar of the kalamata olives
• Juice from 1 large lemon or more, to taste
• 1 large clove of garlic finely grated
• Honey to taste
• Sea salt and freshly cracked black pepper to taste

Broccoli:

• 1 crown of broccoli cut into small florets
• 1 tbsp olive oil
• Pinch of crushed red pepper flakes to taste
• Garlic powder to taste
• Sea salt and freshly cracked black pepper to taste
• Juice from ½ lemon

Pasta Salad:

• 8 oz fusselli cooked in well-salted water, according to the package instructions (or pasta of choice)
• 1-2 Persian cucumbers sliced thinly into half-moons
• ½ zucchini sliced thinly into half-moons
• ½ red bell pepper sliced thinly
• 2 tbsp fresh oregano chopped finely
• 2 tbsp fresh basil leaves chopped finely
• 2 tbsp fresh dill chopped finely
• 2 tbsp toasted pine nuts
• Feta cheese crumbles or cubes, to taste
• Sea salt and freshly cracked black pepper to taste

Instructions

• Prepare the vinaigrette by combining the olive oil, sundried tomato oil, olive brine, lemon juice, grated garlic, honey, sea salt, and freshly cracked black pepper to taste in a small glass jar. Seal with a lid and shake well. Set aside to allow the flavors time to mingle.
• Roast the broccoli by preheating the oven to 425 degrees. Coat a baking sheet with olive oil cooking spray.
• Add the broccoli florets to the baking sheet and drizzle with the olive oil, crushed red pepper flakes, garlic powder, sea salt, and freshly cracked black pepper to taste, tossing to coat evenly.
• Place in the oven to roast for 15 minutes, or until slightly charred but still a bit crisp, tossing halfway through cooking.
• Remove from the oven and drizzle evenly with the fresh lemon juice, toss to coat, and set aside to cool.
• Meanwhile, cook the pasta in a large pot of well-salted water to al dente, according to the package instructions. Drain the pasta and pour it into a large bowl.
• Drizzle half of the well-shaken vinaigrette over the warm pasta.
• Add the sundried tomatoes and olives and toss to coat evenly. Set aside to come to room temperature, stirring occasionally.
• Prepare the pasta salad when the pasta and broccoli have cooled. Add in the raw Persian cucumbers, zucchini, bell pepper, toasted pine nuts, fresh oregano, basil, and dill.
• Finish the salad by drizzling the remaining well-shaken vinaigrette and tossing to coat evenly.
• Add the feta cheese. Taste and re-season with sea salt and freshly cracked black pepper, if needed.
• Serve and enjoy.

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