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Get Hanjan Brisket and Kimchi Fried Rice Recipe from Food Network
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Enoki mushrooms float through this soup made thick by blending spinach, zucchini, and potatoes.
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This recipe is by Celia Barbour and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Grilled Cabbage, Zucchini and Radicchio Coleslaw Recipe from Food Network
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These Chocolate Cranberry Zucchini Muffins let you get away with chocolate for breakfast! Great for using up surplus zucchini. The cranberries are tart and a perfect contrast to the chocolate.
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Lightly seasoned lean ground turkey meatloaf muffins made with couscous and lots of grated zucchini, onion, and red bell pepper get a topping of barbecue sauce in this easy recipe. The individual servings are perfect for so many eating plans, and it's easy to grab a couple for a quick breakfast, lunch, or snack.
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This Greek-style vegetable medley is a great side dish to falafel, kabobs, or any other Mediterranean or Middle-Eastern meal. Potatoes, mushrooms and zucchini sing with the sunny flavors of olive oil, garlic, and oregano.
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This red onion and zucchini frittata is topped with fresh mozzarella cheese pearls and sun-dried tomatoes and finished under the broiler.
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Chunks of firm tofu are marinated with vegetables in a sauce made with sriracha, soy sauce, sesame oil, onion, and jalapeno.
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With just a bit of olive oil and grill seasoning, you can have a delicious zucchini side dish ready in less than 30 minutes.
Ingredients: olive oil, zucchinis
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Large zucchini rounds topped with pizza sauce and cheese, then cooked on the grill.
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A zucchini and sausage soup cooked in a stewed tomato broth with green pepper and Italian seasonings.