Zucchini Takes Center Stage

Try pan-seared zucchini, bulgogi eggplant and more of the most popular recipes of the week.

View in browser|nytimes.com Continue reading the main story July 31, 2021 Linda Xiao for The New York Times. Food Stylist: Hadas Smirnoff. Zucchini Takes Center Stage As July comes to a close, readers are leaning into recipes that let produce shine: Lidey Heuck's pan-seared zucchini (above), which is our most popular recipe this week; Eric Kim's bulgogi eggplant; and Ali Slagle's cucumber-avocado salad. If you're looking for something new to try on the grill, J. Kenji López-Alt's thin but juicy chargrilled burgers are perfect. And for dessert, you can't do much better than Dawn Perry's blackberry frozen yogurt pie with cracker crust. Get more of New York Times Cooking's most popular recipes of the week in this collection. Continue reading the main story ADVERTISEMENT Ryan Liebe for The New York Times. Food Stylist: Maggie Ruggiero. Bulgogi Eggplant By Eric Kim 40 minutes Makes 4 servings Linda Xiao for The New York Times. Food Stylist: Hadas Smirnoff. Pan-Seared Zucchini By Lidey Heuck 10 minutes Makes 3 to 4 servings David Malosh for The New York Times. Food Stylist: Simon Andrews. Blackberry Frozen Yogurt Pie With Cracker Crust By Dawn Perry 30 minutes, plus chilling Makes 8 to 10 servings Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Cucumber-Avocado Salad By Ali Slagle 15 minutes Makes 4 servings Continue reading the main story Continue reading the main story ADVERTISEMENT Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Cooking from The New York Times. To stop receiving these emails, unsubscribe or manage your email preferences. Subscribe to NYT CookingGet the NYT Cooking app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018