Author: Clotilde Dusoulier
Zucchini, corn, tomatoes, bell peppers, and onions smothered in melted cheese! Yumm, great side dish, for any meal I serve with Mexican food, and an old...
Author: Jyn
A casserole of sorts that requires no dishes and is so tasty, you'll never use that extra zucchini to make muffins again!
Author: BBLUELINE
With the nearly year-round availability of zucchini and cherry and grape tomatoes, this dish brings color and flavor to the table any time you'd like....
Author: Mindy Hermann, RDN
This is one heck of a cake on so many levels. For starters, nobody is ever going to guess there's zucchini in here, because it virtually disappears in...
Author: Ken Haedrich
I like to serve this easy summer-vegetable dish with grilled chicken and rice. I suppose you could switch the type of seasonings you use if you'd like...
Author: Melissa Conger
Author: Veronica Chambers
Lightly charred grilled vegetables will knock your socks off. The balsamic vinegar marinade makes the meal! Serve with your choice of seafood, chicken,...
Author: MJane
Author: Meryl Rothstein
Author: Ian Knauer
Cooking summer squash low and slow yields sweet, nutty, tender-but not mushy-results. They fold into pasta beautifully, but that's just one of many ways...
Author: Claire Saffitz
A recipe for quick-cooking chicken and zucchini enchiladas.
Author: Rhoda Boone
Author: Rick Browne
Zucchinis, Parmesan cheese, garlic, and paprika make these ultimate zucchini fries, that are so easy to make, and carb-conscious as well!
Author: Fioa
My Italian grandmother makes these every year when the zucchini in her garden start to blossom. She is Sicilian and calls them 'cripelli.' It's sort of...
Author: Domenica
This simple zucchini side dish is quick and easy to prep, but has a lovely look when cooked in a grill pan. You'll be whipping this up all summer long...
Author: fabeveryday
A great way to use up the abundant zucchini in your garden. I freeze grated zucchini in 2 cup portions for winter Puffs!
Author: Anna B
Ripe, juicy tomatoes provide the salad dressing as well as a key ingredient in this hanger steak salad. With balsamic, garlic, and plenty of fresh basil,...
Author: Anna Stockwell
Zucchini Latkes for Hanukkah, the classic fried pancakes gone green.
Author: Paul Grimes
Author: Sara Dickerman
I came up with this summer side dish when we discovered a couple of very large zucchini hiding in the garden. I sometimes add some cooked chicken to make...
Author: SweetBasil
We have always enjoyed fried zucchini so when I saw the clever way to spiral cut them, I thought why not deep fry them like onion strings. I did and they...
Author: SHORECOOK
This is a quick and easy recipe that makes the BEST marinated grilled veggies! Serve them alone or on brown rice. The veggies may be marinated in plastic...
Author: Kelly
Recipe for zucchini frittata Italian omelet with squash blossoms.
This fermented-soybean stew is the quintessential representation of Korean jang. The soft tofu, the dashi, and the sweetness of the vegetables work together...
Author: Hooni Kim
Author: Nancie McDermott
I realize that this seems almost too simple to mention, but it is such a perfect dish, and a good solution to a high-summer extravagance of zucchini and...
Author: Liz Neumark
Rich egg noodles are combined with the best of the summer harvest in a dish that requires some chopping but very little cooking. Serve it with the simplest...
Author: Tammy Moore-Worthington
This is a vegetable version of a very popular dish called Taieddra from Salento, Italy which usually has mussels added.
Author: rjbnewyork
Author: Gianni Scappin
This will help take care of the zucchini that seem to multiply overnight! Even the kids enjoy this one!
Author: Susan Sunderman
This simple side dish comes together quickly and pairs nicely with any grilled meat. Indoor grill pans work great for those times when weather does not...
Author: Soup Loving Nicole
Cornmeal is a naturally gluten-free way to get deliciously crispy pan-fried chicken cutlets. For a super summery dinner, serve them with a shaved zucchini...
Author: Anna Stockwell