A great place to start is with something simple like zucchini ribbons. Slice them about an eighth of an inch thick, brush with olive oil, season with salt, then grill or sauté for about four minutes a side. Easy and delicious.

For a simple side dish, there's nothing better in July than sliced zucchini rounds sautéed in olive oil. When beautifully browned, sprinkle with Parmesan—you’ll have a side dish on the table in ten minutes.

Forks down, my favorite way of preparing summer squash is grilling, but this simple oven-roasting technique is also effective. Good olive oil, salt, and pepper are enough to bring out the best from garden-fresh zucchini, but I created a vibrantly colored, mouth-watering, Collard-Peanut Pesto to add a little flair to this dish. I simply add dollops of it to the serving bowl so people can serve themselves as much as they’d like. This recipe is inspired by Courgettes avec des Arachides (French for “zucchini with peanuts”), a classic dish from the north-central African country of Chad, but feel free to experiment with other summer squashes (pattypan, crookneck, zucchetta)—dealer’s choice. Click here for the recipe.


Bryant Terry, James Beard Award Winning Author
@bryantterry
bryant-terry.com

My mom grew zucchini in her garden when I was growing up. If you’re looking for something to do with all that garden zucchini like we once were, this is one of my favorite uses! We love to make pesto with roasted almonds and blend in raw zucchini to make it extra creamy and pack in extra veggies. Serve it warm or cold over your favorite pasta. This creamy pesto pasta recipe is a refreshingly healthful dish. We top it with crispy pancetta to make it a complete meal.
 
Sarah Menanix, Self-Taught Home Cook
@snixykitchen

Come summertime, you’ll find me flush with a bounty of zucchini, sourced both from my garden here in the mountains of western North Carolina and from area farms. Once I’ve cooked it into all the cheesy gratins, ratatouille, and zoodles my family and I can stand, I’ll make some into quick refrigerator pickles and then turn my attention to canning all manner of other vegetables and fruits. If you’d like to learn to extend the season on a wide variety of produce, join one or all of my series of virtual canning classes Saturdays, July 18 to September 19, 10 am ET, to learn to make pickles, chutneys, jams, and more! I’ve been teaching canning for a decade! 
eventbrite.com/o/ashley-english-30605247500
 
Ashley English, Author, Canning and Preserving Enthusiast
@smallmeasure
smallmeasure.com

So many of you have asked how the Fred and Patty Bowls came to be. Here’s the backstory. The Patty Bowls were named after my mother, because they are just like my mom: round, soft, and something you want as part of your everyday life. Fred Bowls were developed for kitchen operations, because my dad was an ops guy. Useful for meal prep, perfect for chopped onions, parsley, carrots, and garlic. And on top of that, the bowls simply make me happy, because I get to say my parents’ names again and again every day. Click here to view the shop and order yours.

nocrumbsleft Table Talks started with @itsthelucyshow and me coming together to have a meaningful conversation about Lucy’s journey discovering her queerness. Since then, it has developed into almost 60 episodes of diverse discussions with so many fascinating guests, and I feel immensely proud to say that in our first two seasons we have had more 350,000 downloads! Each episode, I sit down with someone, and we have the kind of conversation you’d have over dinner: we talk about food, family, life, birth, death, divorce, work, equality, passion, and just about everything in between. I’m absolutely delighted by its popularity, and I cannot wait to start recording again. One of the things I value so much about the podcast is the intimacy of the face-to-face dialogue I have with my guest, and I can’t imagine doing it any other way. Something magical happens when we sit down at that table, and once we are able to start having those in-person interactions again, you can bet you’ll be getting new episodes of nocrumbsleft Table Talks!

I’m Mrs. Parker, @parkercharm, an Emily Post Trained Expert from San Diego, and I love my No Crumbs Left Cookbook! I pre-ordered it and honestly checked my mail daily for its arrival! I complete six or more Whole30s per year and couldn’t wait to see what Teri had put together. My regular faves are the Garlic Confit and the Greek Lemon Chicken. 

We are so fortunate to work with brands we absolutely love and truly believe in. If you are interested in joining the nocrumbsleft family as a brand partner, including sponsorship opportunities in the newsletter, weekly giveaways, or Table Talks podcast, contact us here to find out more.