Easy to prepare summer squash side dish baked in a creamy cheese sauce topped with french fried onions.
Author: Dave
Always popular, zucchini bread is one of easiest recipes you can make. No mixer required! Enjoy this moist, flavorful quick bread recipe any time of day. Customize it with your favorite nuts, spices, or...
Author: Elise Bauer
We're flipping the script and marinating after grilling. In the case of squash, it produces maximum flavor without compromising char or texture.
Author: Claire Saffitz
When it comes to vibrant whole food meals, dressings are the key to success. This is just one version of Amy Chaplin's raw zucchini dressings from her book Whole Food Cooking Every Day. The multi-flavored...
Author: Amy Chaplin
It's a pizza. It's a salad. It's...a pizza with a huge salad on top of it. Who can argue?
Author: David Tamarkin
Thin slices of fresh zucchini are tossed with a fragrant Asian-style dressing in this delicious summer salad.
Author: Amy Brolsma
I love these zucchini blossoms: they're simple to make and great for appetizers or as a snack.
Author: Starrynight
My grandmother's recipe for a gently spicy sheet cake, made with freshly grated zucchini.
Author: Elise Bauer
I like to grate & freeze zucchini. Just be sure to drain well before using. Also you can slice & freeze separate slices on a cookie sheet and then put into bags and they won't stick together.
Author: Carol
These vegetarian zucchini cakes will fool the crab cake lovers in your family. They're easy, inexpensive, and make a great side dish.
Author: Amanda Ebright
I created this recipe after thinking about my two favorite fritter recipes. I decide to combine them into one.
Author: BC
Try this quick zucchini side dish that is literally ready in 15 minutes. The combination of zucchini and slivered almonds is perfection.
Author: Brigitte
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 steroids.
This garden wrap is stuffed to the brim with fresh, seasonal vegetables and herbs.
Author: Dr. John McDougall