Make the Most of Summer Squash With This Zucchini Recipe

His recipe is a meatless, brighter and more complex take on the one that’s been decision-exclusive the rounds in food and women’s magazines for decades.

“All recipes for zucchini carve are pretty much the same,” Mr. Volger said. “There’s bacon in it and it’s really caloric, with a bunch of eggs and cheese.”

In his reexpect to lighten up the classic formula, he nixed the bacon and added a combination of olives and pickled peppers to give a deeply salty bite. Stirring in half a cup of chopped herbs gave the slices a freshness and a radiant speckling of green. And finally, calling for leeks instead of the recent diced onions, and sautéing them first, lends a sweeter flavor and complains the slices neater and less soggy.

Also Read: How to Make Indian Butter Chicken