Black bean sauce, ginger and thai chilies make this zucchini a perfect side dish to go along with any Chinese-style main dish. Add eggplant and snow peas...
Author: Arci
Stuff zucchini with corn for the ultimate summer appetizer.
Take advantage of fresh chanterelle mushrooms when you can get them and combine them with zucchini for this delicious side.
Author: stella
I made this to go along with veal-kabobs the other night, and every one LOVED the combination of mushrooms, potatoes, and zucchini! Make sure the potatoes...
Author: Kailey W.
Author: Rick Rodgers
One of our favorite fall dishes, it is a great combination of sweet and salty flavors -- and very easy to make.
Author: SINGINGCHEF
Author: Rozanne Gold
Author: Lucy Footlik
Author: Desiree Zamorano
Author: Julia Child
Author: Mayim Bialik
Author: Mollie Katzen
Author: Diane Kochilas
Author: Jessica Goldman Foung
Zucchini replaces the traditional starchy potato, making this a great way to get your kids to love their veggies. Plus, the dipping sauce is ketchup on...
Author: Tammy Moore-Worthington
Spice-Rubbed Chicken and Vegetable Tacos with Cilantro Slaw and Chipotle Cream
Author: Jill Silverman Hough
Author: Tori Ritchie
Author: Fredéric Morin
Author: Shelley Wiseman
Fluffy pancakes that use fresh corn, zucchini, and Parmesan cheese.
Author: marylou
Author: Rosie Bialowas
Deliciously rich and custardy dish with mayonnaise, eggs, and cheese, topped by crispy crackers. This can be made with either summer squash or zucchini...
Author: DAYDREEMIN
Author: James Beard
One of the classic pasta recipes of our time, pasta primavera is made with angel hair pasta, a rich sauce of butter and cream, Parmesan, and plenty of...
Author: Hank Shaw
Author: Chef Neil Perry
A fun summer dish that is sort of like a savory zucchini cobbler. This is a great side dish and can easily be used as a main dish for a light summer dinner....
Author: glitzgirl
Zucchini cooked with basil and tomatoes is delicious as a side dish or on its own as a healthy meal. Goes great with grilled chicken.
Author: Patrice Ramsay