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With the grass-court swing wrapping up, all eyes are turning to the North American hard courts—and you could be along for the ride.

To celebrate the return of world-class tennis to the Cincinnati Open—the nation’s longest-running pro tournament played in its city of origin—Tennis Channel is teaming up with Basket & Bushel to bring you full-of-flavor recipes straight from the top pros.

Snack on Donna Vekic’s Fried Zucchini Rounds or dig into the bold flavors of Katie Boulter’s Butternut Squash Curry, featuring fresh produce from Basket & Bushel—who are on a mission to help families incorporate delicious and high-quality fruits and vegetables into everyday meals.

Shoppers will also have the chance to win the tennis vacation of a lifetime: a getaway for two to the 2026 Cincinnati Open.

👉 Cincinnati Open Sweepstakes: Entries open July 13, 2025, and must be submitted by 11:59 PM EDT on August 18, 2025. View terms and conditions.

Level up your next tennis watch party with these exclusive recipes:

Prep Time: 30 min. | Total Time: 45 min. | Serves: 8

Prep Time: 30 min. | Total Time: 45 min. | Serves: 8

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Donna Vekic’s Fried Zucchini Rounds

INGREDIENTS

  • 2 medium Zucchini, sliced to 1/4 inch rounds (with peel still on)
  • 2 cups Panko Breadcrumbs
  • Salt and Pepper to taste
  • 1 cup All-Purpose Flour
  • 3 Large Eggs (beaten)
  • Oil for frying

METHOD

  1. Fill a large skillet with 1 inch of oil over medium-high heat.
  2. Prepare ingredients:
    1. Mix breadcrumbs together with salt and pepper in a shallow plate.
    2. Add flour to a second shallow plate.
    3. Beat the eggs in a third shallow plate.
  3. Dredge the zucchini rounds through the flour first, then dip in the beaten eggs, and finally dredge into the breadcrumb mixture, pressing to coat.
  4. Fry in batches, turning zucchini rounds once until golden brown on both sides. Repeat until all rounds are breaded and fried.

Enjoy with your favorite dipping sauce!

Prep Time: 20 min. | Total Time: 40 min. | Serves: 4

Prep Time: 20 min. | Total Time: 40 min. | Serves: 4

Katie Boulter’s Butternut Squash Curry

INGREDIENTS

  • 3-4 cups Pre-Cut Butternut Squash
  • 2 tbsp. Coconut Oil
  • 1 Red Onion
  • 4 Garlic Cloves
  • Thumb-Sized Piece of Ginger
  • 1 tbsp. Curry Powder, Medium
  • 1 tsp. Garam Masala
  • 1/2 tsp. Ground Cumin
  • 1/2 tsp. Cumin Seeds
  • 1/4 tsp. Turmeric
  • 1/4 tsp. Hot Chili Powder
  • 1 can (14.5 oz) Diced Tomatoes
  • 1 can (13.5 oz) Coconut Milk
  • 1 cup Vegetable Stock
  • 1 can (15 oz) Chickpeas
  • Salt and Pepper

METHOD

  1. Preheat oven to 400 F. Place pre-cut squash on a large baking tray. Drizzle generously with oil, salt, and pepper. Toss, and place in the oven for 35-40 minutes until soft throughout and starting to brown on the edges.
  1. In the meantime, start the curry. Add coconut oil to a large pan on medium heat. Once melted, add finely chopped onion. Stir and fry for a few minutes, then add crushed garlic and grated ginger. Leave to cook for another minute.
  1. Add all the spices — curry powder, garam masala, cumin, cumin seeds, turmeric, and chili powder. Cook for 30 seconds until fragrant and add a little more oil if needed so it doesn’t burn.
  1. Add the chopped tomatoes, coconut milk, and vegetable stock. Bring to a gentle simmer and let cook for 10 minutes. Transfer to a bowl and blend with a hand blender or food processor until smooth. Transfer back to the pan.
  1. Add the chickpeas and cook for 5-10 more minutes. The sauce should have thickened and be nice and creamy and orange in color. Taste and season with salt and pepper. If you like it spicy, you can add some extra chili powder.
  1. Add the roasted butternut squash, stir, top with some chopped fresh cilantro, and serve with wild rice.