Man Injured in Fiery Semi-Truck Collision on Main Street [Hesperia, CA]

Semi-Truck and Automobile Collision on Principal Street Resulted in Injuries

HESPERIA, CA (July 18, 2022) – Sunday, a fiery collision, involving a semi-truck, on Principal Road, despatched 1 human being to the medical center.

The crash took place at 8:48 am, on July 3 at the intersection of Most important Avenue and Mesa Linda Avenue. According to reports, the semi-truck was traveling in direction of the intersection. When the light turned red, the semi-truck continued on its program, colliding with a sedan. After the collision, the truck careened ahead for numerous hundred toes. Even though continue to shifting forward, it hit a hearth hydrant and large-pressure drinking water valve along the sidewalk’s edge. It came to quit in front of a gas station right before catching on hearth. The semi-truck remaining debris scattered in its wake.

The ruptured waterlines prompted water to be sprayed on to the roadway. It took about an hour for crews to shut the drinking water off.

Meanwhile, emergency crews rescued the trapped sedan driver ahead of dashing him to a neighborhood hospital with minor accidents.

At this time, an energetic investigation to decide even further specifics is nevertheless presently underway.

If you are guiding the wheel, pay entire interest to the street and your environment. Do not engage in any non-driving exercise which generates a prospective distraction. You can assist reduce an accident by abiding by all targeted traffic legal guidelines and observing protection precautions.

If your safety on the road was set below a good menace because of to a negligent driver, attain out to Sweet James. With around 20 years of expertise in the lawful industry, they will fight to attain the justice and payment that you and your family members deserve. Their seasoned professional authorized staff has dealt with circumstances like personalized injury, and wrongful loss of life. Contact their workplaces now at (800) 975-3435 for a no cost session. You can also make contact with us 24/7 by e mail, online chat, and text information. Click on listed here to ask for a law enforcement report.

For far more accident information, click listed here.

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Take your wings to the next level with these Smoked Chicken Wings! They are cooked to perfection in the Traeger pellet grill so every bite is crispy, juicy, and unbelievably flavorful. Here, I show you how to season the wings two ways—with salt and pepper and with my Spicy Soy Glaze. Enjoy the tasty smoky flavor and shattering crispy skin!

A bamboo basket containing smoked salt and pepper chicken wings.

Chicken wings are classic food. They are finger-licking good—be it on the grill, oven-baked, or deep-fried in hot oil, but some wings are better than others. If you’re looking to up your game, you need to try these Smoked Chicken Wings!

Ever since we invested in a Traeger pellet grill, my husband has been experimenting with different cuts of meat and discovered that wings taste incredibly amazing when smoked! The wings come out with a crispy exterior while retaining perfect juiciness within, and the heavenly smoky flavor makes everything so much better. You won’t want to stop eating!

Today’s recipe is a smoker version of our family’s favorite Teba Shio (Salted Chicken Wing). In addition to the salt and black pepper seasoning, we also shared a spicy soy glaze that has an amazing kick. If you have a smoker or planning on getting one, go forth and make these wings.

Why You Should Smoke Chicken Wings

  • Super crispy! Once you tried these wings, you may not go back to regular oven wings.
  • Easy and less cleaning. Outdoor cooking is great. No smoke smell or heat in the house. And the cleaning is a lot simpler.
  • Unbelievably easy! The wings require only a short marinading time and simple seasonings. Cooking them in the smoker is straightforward and easy. We love it as one of our lazy meals, especially on perfect outdoor cooking days.
A bamboo basket containing smoked salt and pepper chicken wings.

Two Seasonings: Salt & Pepper and Spicy Soy Glaze

Salt and Pepper Smoked Chicken Wings are our go-to flavor because our whole family really enjoys it very much. It’s the exactly same recipe for Teba Shio (Salted Chicken Wing), but instead of broiling in the oven, we cook in the smoker. Broiling in the oven emits smoke but outdoor smoking has no such issue.

Smoked Chicken Wings with Spicy Soy Glaze are lightly salted and the smoked wings are coated with a savory glaze for the final touch. This slightly sweet, spicy, and salty glaze is phenomenal.

These flavors are a fun and tasty change to the usual BBQ sauce, buffalo sauce, dry rub, ranch, and blue cheese dressing for smoked wings.

A blue ceramic bowl containing Smoked Chicken Wings with Sweet-Salty Japanese Sauce sprinkled with scallions.

How to Make Smoked Chicken Wings

Ingredients You’ll Need

  • Chicken wings – I use organic chicken wings (smaller but delicious).
  • Sake – This is Japanese rice wine and the most important ingredient for this recipe. You can find it at major liquor stores. Learn more here.
  • Salt – I always use Diamond Crystal brand kosher salt.
  • Black pepper – I use Premium Coarse Ground Black Pepper (16 Mesh) for smoking and BBQ.
  • Glaze: soy sauce, sake, mirin, and red pepper flakes.

Overview: Cooking Steps

  1. Soak chicken wings in the sake for 10 minutes.
  2. Remove from the sake and season with salt (and pepper).
  3. Smoke the chicken wings for 45-50 minutes.
  4. Meanwhile, make the spicy soy glaze in a pot.
  5. Take out the chicken wings from the smoker. For the spicy soy glaze, toss to coat with the glaze.
A bamboo basket containing smoked salt and pepper chicken wings.

3 Tips for Making Best Smoked Chicken Wings

Soak the wings in sake – This is the most important tip for chicken wings. Sake helps to remove the chicken’s gamey odor; you can also use Chinese rice wine or dry sherry.

Season the chicken wings with a generous amount of salt – For salt and pepper chicken wings, salt and pepper are the main seasonings. Keep in mind to “generously” sprinkle.

Smoke at 450ºF (232ºC) – Many smoked wings recipes recommend smoking at a much lower temperature (225-250°F or 107-121ºC) for 1-1.5 hours. This yields a very nice smoky flavor due to cooking for a long time, but it can result in rubbery skin. Some recommend switching to a higher temperature (425-450ºF or 218-232ºC) at the end to make the skin crispy. For the Japanese-style chicken wings, we realized that smoking at 450ºF (232ºC) for 45-50 minutes gives the perfect wings we like, just enough smoky flavor with super crispy skin that gives the crunch sound.

How do we know if the chicken wings are completely cooked? Use an instant-read thermometer to make sure chicken wings are cooked to a safe internal temperature of 165ºF (74ºC).

About Traeger Pellet Grill

Q: Does this recipe work fine in a different smoker or grill?

Yes, you can use a different type of smoker to make these wings. We find that both electric smokers and pellet smokers are better options, but you can certainly use a gas or charcoal grill.

Q: What are your favorite pellets?

We use Camp Chef Competition Blend BBQ Pellets that have a blend of maple, hickory, and cherry woods.

Q: Can I use wood chips in the Traeger pellet grill?

The short answer is no. While wood chips are used in regular charcoal and propane grills to infuse flavor, we do not recommend using wood chips in the Traeger pellet grill. They will only jam the hopper in the Traeger.

Takara Sake Sho Chiku Bai Premium Ginjo Sake

Sho Chiku Bai Premium Ginjo Sake Pairing with Smoked Chicken Wings

We love serving Japanese sake with food since it works with a variety of dishes. One of our favorite go-to is Sho Chiku Bai Premium Ginjo Sake. This ginjo sake is fermented from Calrose rice polished to 50% so it’s very smooth and easy to drink. It’s a great starter sake for anyone who hasn’t tried many sakes before.

With its delicate and fruity flavors, Sho Chiku Bai Premium Ginjo Sake is perfect for drinking chilled on warm summer days with finger foods like smoked chicken wings. The fruity flavor contrasts well with both the salt and pepper wings, as well as the spicy soy glaze ones. It also works as a palette cleanser so you can enjoy both wings to the fullest.

We’ve paired this versatile sake with seafood and okara in the past and it’s worked wonderfully so feel free to explore your own food pairing.

A blue ceramic bowl containing Smoked Chicken Wings with Sweet-Salty Japanese Sauce sprinkled with scallions.

More Smoked Recipes You’ll Enjoy

Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on FacebookPinterestYouTube, and Instagram.

A blue ceramic bowl containing Smoked Chicken Wings with Sweet-Salty Japanese Sauce sprinkled with scallions.

Smoked Chicken Wings

Take your wings to the next level with these Smoked Chicken Wings! They are cooked to perfection in the Traeger pellet grill so every bite is crispy, juicy, and unbelievably flavorful. Here, I show you how to season the wings two ways—with salt and pepper and with my Spicy Soy Glaze. Enjoy the tasty smoky flavor and shattering crispy skin!

Prep Time: 10 mins

Cook Time: 45 mins

Soaking Time: 10 mins

Total Time: 1 hr 5 mins



For the Salt and Pepper Wings

For the Spicy Soy Glaze Wings

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.


  • Gather all the ingredients.

  • Cut the chicken wings into flat and drumette pieces, if they’re not already separated. Then, place the chicken wings on a tray and add the sake to marinate the wings for 10 minutes. Alternatively, soak for 20 minutes and keep rotating the wings if you want to use less sake.

  • Transfer the sake-marinated wings to a wire rack, skin side up. Discard the sake. I usually pat dry the chicken with paper towels for my oven-broiled Salted Chicken Wing recipe to remove any excess moisture, but we can skip this process (and save paper towels) when using a smoker. The air ventilates really well inside the smoker and the skin gets super crispy every time.
  • Here, I’ll show you how to season the wings with both flavor options. Generously sprinkle half of the measured salt on the skin side of all the wing pieces (I use this sifter). For the salt and pepper wings, sprinkle half of the measured black pepper on a HALF PORTION of the chicken wings. I will season the other half of the wings with the spicy soy glaze, so there’s no need to add black pepper here.
  • Flip the wings and repeat the previous step.

  • Preheat your smoker (I use this Traeger grill) to 450ºF (232ºC) using your favorite pellets.
  • Place the wings directly on the grill grates, close the lid, and smoke for 20-25 minutes. You can start preparing the spicy soy glaze during this time.

  • At the 20- to 25-minute mark, rotate or flip the wings to maintain even cooking and avoid any hot spots on the grill. Cook the other side for 20-25 minutes. Use an instant-read thermometer to make sure chicken is cooked to a safe internal temperature of 165ºF (74ºC). Cooking time may vary slightly depending on the size of the wings.

To Make the Spicy Soy Glaze

Author: Namiko Chen

Course: Main Course

Cuisine: Japanese

Keyword: chicken wing

© Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any website or social media is strictly prohibited. Please view my photo use policy here.

NEW YORK — Ah, the bacon, egg and cheese. The traditional bodega breakfast sandwich is a staple in quite a few a New Yorker’s eating plan. It truly is straightforward to make, simple to consume on the go and low-priced — although not as low-priced as it used to be.

To hold up with today’s stages of inflation because of to the pandemic and Russia’s war with Ukraine, bodega entrepreneurs are confronted with no choice but to raise the rates of their famously minimal-priced breakfast sandwiches.

“Bacon, egg and cheese — you are not able to consider that sandwich absent,” explained Francisco Marte, who owns a bodega in the Bronx. “That is the beloved sandwich for the New Yorkers.”

Marte has had to increase charges on every little thing from sugar to potato chips — and the price of his bacon, egg and cheese sandwich is up from $2.50 to $4.50.

At the wholesale level, inflation climbed 11.3% in June in contrast with a year before, the U.S. Department of Labor reported. Producer price ranges have surged just about 18% for merchandise and almost 8% for providers in comparison with June 2021.

“These matters materialize. And typically, in ordinary occasions, the supply chain is equipped to take up some of that shock,” stated Katie Denis, a spokesperson with the Consumer Models Association, a trade team symbolizing foods, individual treatment and cleansing corporations. “Ideal now, you can find just no slack.”

Frances Rice, who stopped by Marte’s bodega for a bacon, egg and cheese, claims she’s attempting to perform out how to cope with significantly less slack in her finances as selling prices increase. She claims there is usually a silver lining.

“It signifies that I invest in a great breakfast and extend it to lunch and don’t take in yet again right up until I get dwelling, which implies I lose pounds,” she claimed. “Bought to appear at the brighter side of points, because you know what? Possibly way, if you got to go, you have got to fork out. If you’re hungry, you have to try to eat.”

    Hector Perez places the last touches on a bacon, egg and cheese sandwich at a bodega in the Bronx portion of New York, Friday, July 22, 2022. The charge of New York City’s favorite breakfast is on the increase. The bacon, egg and cheese sandwich is straightforward to make, easy to eat on the go and low-cost — even though not as low cost as it made use of to be. (AP Picture/Seth Wenig)
  photo  Hector Perez prepares a bacon, egg and cheese sandwich at a bodega in the Bronx segment of New York, Friday, July 22, 2022. The charge of New York City’s favourite breakfast is on the rise. The bacon, egg and cheese sandwich is simple to make, easy to try to eat on the go and low cost — despite the fact that not as low cost as it utilised to be. (AP Photo/Seth Wenig)
  photo  Hector Perez places the ultimate touches on a bacon, egg and cheese sandwich at a bodega in the Bronx part of New York, Friday, July 22, 2022. The price tag of New York City’s preferred breakfast is on the increase. The bacon, egg and cheese sandwich is straightforward to make, effortless to consume on the go and inexpensive — despite the fact that not as low-cost as it used to be. (AP Photograph/Seth Wenig)
  photo  Francisco Marte reacts to a suppliers invoice just after obtaining a shipping at his bodega in the Bronx portion of New York, Friday, July 22, 2022. The charge of New York City’s beloved breakfast is on the increase. The bacon, egg and cheese sandwich is straightforward to make, effortless to try to eat on the go and low-priced — although not as low-priced as it made use of to be. (AP Picture/Seth Wenig)
  photo  People walks in and out of a bodega in the Bronx section of New York, Friday, July 22, 2022. The cost of New York City’s favored breakfast is on the rise. The bacon, egg and cheese sandwich is uncomplicated to make, simple to try to eat on the go and affordable — although not as low-cost as it applied to be. (AP Image/Seth Wenig)
  photo  Hector Perez prepares to wrap a bacon, egg and cheese sandwich at a bodega in the Bronx area of New York, Friday, July 22, 2022. The value of New York City’s most loved breakfast is on the rise. The bacon, egg and cheese sandwich is easy to make, uncomplicated to try to eat on the go and affordable — whilst not as low-priced as it utilized to be. (AP Image/Seth Wenig)
52 Best Zucchini Recipes From Zoodles Marinara to Vegan Enchiladas

On its own, zucchini is a relatively humble ingredient—especially compared to its more popular summer produce peers (see: juicy heirloom tomatoes, sweet corn on the cob, or richly-colored eggplant). But what zucchini lacks in pizzazz, it makes up for in versatility and adaptability. We have recipes for savory pies and galettes to breakfast-approved quick breads. And that’s not to mention tons of hearty mains (pasta or paella, anyone?) and potluck-ready sides.

Here are our 52 favorite zucchini recipes—so no matter how you plan on using up your extra summer squash, you’ve got plenty of options.

1. Grilled Zucchini With Big Beans, Kale & Mustard Vinaigrette

This zucchini and bean salad will be the star of any summer potluck party, thanks to a mustardy, lemony dressing that gives the vegetables even more flavor.

2. Vegan Zucchini Flatbread With Roasted Garlic Pesto

Raw zucchini often doesn’t get the hype it deserves. This flatbread celebrates the summer vegetable in its uncooked state by pairing it with an ultra-savory roasted garlic pesto.

3. Marinated Zucchini, Kalamata Olive & Mozzarella Salad

This recipe contest winner knows exactly what it’s doing. Lemony dressing? Check. Creamy mozz? Check. Salty olives? You know it.

4. Zucchini Caesar With Cheese Crisps

For a modern take on a Caesar salad, swap out the romaine and bring in raw zucchini. A Genius substitute, if we do say so ourselves.

5. Zucchini Carpaccio With Avocado & Pistachios

Carpaccio often refers to raw beef, but in this case, it’s all about zucchini. A lemony marinade, plus avocado and pistachios, make it irresistible.

6. Smacked Zucchini Salad

A zucchini take on a Chinese smacked cucumber salad. Its dressing, with chile oil and black vinegar, comes together in the blink of an eye—and hitting vegetables with a rolling pin is pretty fun, too.

7. “Unstuffed” Zucchini With Pasta & Pancetta

Take the best parts of stuffed zucchini (eg. panko breadcrumbs and generous amounts of Parmesan cheese) and turn it into tonight’s dinner. Pick your favorite pasta and toss it with crispy pancetta and sautéed zucchini, pistachios, and chile flakes for a family-friendly meal that everyone will love.

8. Grilled Zucchini Orzo

Orzo serves as the sultry, silky base for this pasta salad’s bold flavors—charred, grilled zucchini, tangy goat cheese, and grilled alliums.

9. Easy Summer Pasta

This ratatouille-esque pasta features, yes, zucchini, but also cherry tomatoes, eggplant, and mozzarella cheese. Cookbook author Izy Hossack likes whole-wheat penne here, but feel free to swap in white.

10. Vegan Lasagna With Roasted Vegetables

Vegan lasagna? It’s a thing, thanks to Gena Hamshaw’s superpowers—and tofu and nutritional yeast.

11. Orecchiette With Zucchini, Tomato & Ricotta

A fresh-as-can-be recipe that comes together in the time it takes to boil pasta. Don’t be shy with the basil or milky ricotta to dollop on top.

12. Spaghetti alla Nerano

“This legendary pasta made of spaghetti and fried zucchini was apparently invented in 1952 by Maria Grazia, who owned a restaurant in Nerano that bears her name,” writes our contributor Emiko. “So many have tried to recreate this seemingly humble dish of pasta and local summer zucchini that it has become known as Spaghetti alla Nerano to distinguish it from any other spaghetti with zucchini.”

13. Zucchini Pasta With Marinara

Is this technically pasta? Well, no. Is it totally worth making? Of course. If you don’t have a spiralizer, just use a vegetable peeler to create long, pappardelle-like noodles.

14. Zucchini Quinoa Burgers

This veggie burger isn’t trying to be just like meat. It’s trying to be like zucchini and quinoa—and chickpeas and pumpkin seeds! And we think that’s a very good thing.

15. Grilled Cheese With Zucchini, Basil & Gruyere

Who knew that, all this time, our grilled cheese sandwiches had been longing for zucchini? We didn’t. But thank goodness they’re together now—and so happy, look at them!

16. Curried Red Lentil Zucchini Soup

This spiced lentil soup features zucchini two ways—first, pureed into the soup broth, and second, sprinkled on top as an oh-so-pretty garnish.

17. Persian Zucchini Stew With Chicken Khoresh Kadoo

Khoresh kadoo, or Persian zucchini stew, is a delicious summer stew made with fresh zucchini and tomatoes,” writes recipe developer Shadi Hasanzadenemati. Serve it with lots of hot white rice.

18. Vegetarian Paella

No chorizo here! This paella is all about the vegetables—carrots, peas, green beans, artichoke hearts, red peppers, and, of course, zucchini—making it a hearty and satisfying plant-based main.

19. Grilled Trout & Summer Squash With Smoky Scallion Labneh

Zucchini plays a supporting, but absolutely necessary, role in this showstopping trout dish, which is served with a lemony labneh sauce.

20. Zucchini With Basil, Mint & Honey

“If you pamper this little garden diva,” writes our co-founder Amanda Hesser, “zucchini will return the favor and make a dish to remember.” This dish—with basil, mint, and honey—does just that.

21. Canal House’s Marinated Zucchini

First, zucchini gets charred in an extra-hot skillet and then, gleefully, gets doused in a basil-laden vinaigrette. This is wonderful next to any grilled meat or fish.

22. Meatballs With Tomato & Zucchini

Wait, where’s the zucchini? In the meatballs. “You soften onion, garlic, tomato, and zucchini in olive oil,” writes our co-founder Merrill Stubbs, “then fold it into the meat for meatballs that are tender and juicy enough to eat all on their own.”

23. Sautéed Zucchini With Mint, Basil & Walnuts

If it isn’t obvious yet: Zucchini loves herbs. Here, it hangs out with its old friends mint and basil—and invites another reliable buddy, walnuts, to the party.

24. Zucchini With Spicy Anchovy Butter

If any recipe will make you love boiled zucchini (yes, boiled!), it’s this one—with lots of butter, dialed up with salty anchovies and spicy pepper flakes.

25. Stuffed Zucchini Tartlets

Tucked into a cheesy puff pastry base are zucchini stuffed with leeks, Parmesan, and breadcrumbs. They’re as delicious as they are adorable.

26. Cheddar, Potato & Caramelized Onion Galette

This rich galette—topped with white cheddar, potatoes, and caramelized onions—turns the humble zucchini into a luxurious, cheesy treat.

27. Ratatouille Galette

Ratatouille is one of those ideal late summer dishes, perfect for when you want to eat something cozy and nourishing—and stuffing it in a super flaky pie crust only makes it better. Zucchini and summer squash star in this savory pie, alongside bell peppers, eggplant, and tomatoes.

28. One-Skillet Succotash Pot Pie

As we say goodbye to summer days, this savory pie—loaded with zucchini, fresh corn, cherry tomatoes, and green beans—is exactly what you’ll want to be eating when the leaves start to change.

29. Zucchini Lasagna

We know: A lasagna without pasta doesn’t sound much like lasagna at all. However, this recipe, which substitutes zucchini for noodles, is so delicious, you’ll be willing to break a few rules.

30. Zucchini Soufflés

Soufflés are one of those things that sound intimidating, but, with the right technique, are totally doable in a home kitchen. This one is made with grated zucchini and Parmesan, resulting in an extra-fluffy savory starter.

31. Zucchini-Lemon Cookies

Using only eight ingredients, these cookies are super simple to make. Zucchini provides a subtly earthy dimension to these sweet bites and is enhanced by the aromatic, almost-floral lemon zest.

32. Zucchini Stuffed With Lamb & Vegetables

Always a bridesmaid, never a bride. So often a side dish, stuffed zucchini has the potential to be the star of your dinner table when paired with a hearty filling like this one made with lamb skirt steak, poblano and bell peppers, tomatoes, and fresh corn.

33. Zucchini Involtini With Swiss Chard & Ricotta

Involtini—which typically consist of eggplant sliced wrapped around a ricotta and Parmesan filling—are highly adaptable and (unsurprisingly) delicious when made with zucchini. These use a filling of ricotta and Swiss chard, but feel free to play around with the ingredients based on whatever seasonal produce you have on hand.

34. Zucchini Frittata With Caramelized Red Onion & Goat Cheese

Frittatas are the perfect crowd-friendly brunch food, and this recipe is no exception. Made with both sliced zucchini and the plant’s gorgeous yellow flowers, this recipe offers a way to use both parts of the plant at once.

35. Mom’s Famous Zucchini Gratin

This zucchini gratin is full of good stuff: garlic, scallions, shallot, crème fraîche, and not one, but two cheeses.

36. Tian de Courgettes au Riz

The foundation of this Julia Child recipe is two pounds of zucchini, which get grated, salted, and squeezed into oblivion. Add some rice, onions, and cheese, and you have yourself a new favorite.

37. Zucchini Verde Vegan Enchiladas

“These have no cheese and are packed with a triple threat of green things: zucchini, poblano, and tomatillos,” writes Love and Lemons. “There’s tofu in the filling…and instead of cheese on top, a lime cashew cream gets drizzled on.”

38. Stuffed Zucchini With Freekeh Pilaf & Currants

When a person is stuffed, it’s uncomfortable. But when a zucchini is stuffed, it’s delicious. These zucchinis are loaded up with a spiced freekeh pilaf, though you can substitute any similar grain, like bulgur, quinoa, or couscous.

39. Middle Eastern Zucchini Fritters

Is it even zucchini season if you don’t make fritters? Creamy, tangy feta and a whole bunch of herbs (see: dill, parsley, and scallions) make these ones extra special.

40. Waffled Zucchini Parmesan Fritters

If the answer to Can you waffle it? is yes, then the answer to Should you waffle it? is also yes. Case in point: these waffled zucchini fritters with a crispy-cheesy crust.

41. Roman Zucchini Fritters With Parmigiano Cheese

Zucchini coins get dipped in a garlicky, herby, Parmesan-y batter, then fried until golden-brown. Sprinkle more cheese on top for good measure and serve as an app or side dish.

42. Zucchini Pancakes

If you like potato pancakes, then you’ll love these zucchini ones—with parsley, lemon zest, and an optional spoonful of thick yogurt. Bonus points if you spoon more yogurt on top.

43. Zucchini Pickles

Any place you’d put cucumber pickles, try zucchini pickles instead. We’re talking: cheeseburgers, tuna salad sandwiches, chickpea salad sandwiches, salads…

44. Zucchini Butter

All you need for this slather-it-on-everything spread is a boatload of zucchini and a modest amount of olive oil (or butter) and shallots.

45. Maple Zucchini Relish

Don’t be deterred by the two cups of maple syrup. This is a unique, but extremely smart, way to use the ingredient (and your pancakes will understand).

46. Cinnamon-Sugar Crusted Zucchini Bread

Don’t know what to do with an overload of zucchini? Make this quick bread, which is a surefire way to use up your leftover stock. This version elevates the usual breakfast treat by adding a crackly layer of cinnamon sugar across the top.

47. Vegan Carrot-Zucchini Bread

Combining two of our favorite vegetables—carrot and zucchini—into a single quick bread makes for the ultimate breakfast or afternoon snack.

48. Zucchini Muffins With Oat Milk Glaze

Zucchini muffins are like zucchini bread’s younger, slightly more fun cousin. Bonus: these ones feature a generous drizzle of oat milk-based glaze.

49. Buckwheat Zucchini Muffins

These zucchini muffins are an energizing breakfast treat: Not only are they packed with vegetables, but they also include nutrient-rich ingredients like buckwheat flour, oat flour, and walnuts.

50. New Favorite Zucchini Bread

Looks like a classic zucchini bread on the outside, is actually filled with olive oil, orange zest, and fresh rosemary on the inside.

51. Morning Person Zucchini Bread

So many zucchini recipes are as sweet and sticky as cake. This one is not. Made with all whole-wheat flour, oats, walnuts, and golden raisins, we think it’s the perfect breakfast.

52. Dark Chocolate & Walnut Zucchini Bread

Chocolate and zucchini sound like odd bedfellows, but they really love each other. This loaf gets its extra-deep flavor from both cocoa powder and chopped bittersweet chocolate.

What’s your favorite zucchini recipe? Tell us in the comments!

We updated this post in August 2022 with more zucchini recipes.