
Zucchini cannelloni with truffled tofu ricotta, broccoli fond, lemon mosto oil, and garnished with pine nut Florentine, by Blue Plate Catering in Chicago
Photo: Courtesy of Blue Plate Catering

Italian Caprese summer roll with Napa cabbage, fire-roasted tomato, pesto, mozzarella, and balsamic reduction, by Puff ’n Stuff Catering in Orlando
Photo: Courtesy of Puff 'n Stuff Catering

Springtime risotto made of minced zucchini and broccolini “rice,” served with green pea and lemon sauce, fiddlehead ferns, tricolor baby carrots, and baby fennel, by Blossom in New York
Photo: Alex James Photography

Grilled North African-spiced tempeh kebabs made with zucchini and cherry tomatoes, served with horseradish crème, by Blossom in New York
Photo: Alex James Photography