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This is a quick and tasty sweet and sour dish. Tofu is stir-fried with zucchini and red bell pepper, then simmered in a coconut curry sauce, and finished off with chopped fresh basil.
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This recipe is by Julia Moskin and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Grilled Vegetable Couscous Salad Recipe from Food Network
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Corn, zucchini, onions, pimentos, and green chiles are coated with a zesty oil and vinegar dressing. This chilled salad is great for cookouts!
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The flavors of ratatouille, including tomatoes, zucchini, and yellow squash, shine out in a hearty baked main dish made with spicy sausage and covered with Cheddar cheese. Scoop the savory mixture onto sliced French bread.
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A vegan rice sushi roll has an outside layer of sesame seeds, a layer of seasoned rice, and a filling of avocado, zucchini, cucumber, and green pepper.
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Wonderful summer vegetables - zucchini, summer squash, asparagus, and mushrooms - are roasted and mixed with warm orzo and Parmesan cheese.
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This soup uses vegetable stock for the base and then goes on beautifully from there. Fresh corn, zucchini and cabbage join potatoes, carrots and celery. And lots of beans. This thick, thick soup cooks for only half an hour and is perfect. Thick broth, te
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Impress your family with this pasta dish that has it all: baked chicken thighs, tender eggplant, zucchini, and a Mediterranean basil sauce.
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Strips of zucchini stand in for pasta in this zavioli recipe, a vegetarian take on ravioli stuffed with ricotta, spinach, and fresh pesto.
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This quick chicken stir-fry has plenty of broccoli, bell pepper, and zucchini. Serve with rice to soak up all the delicious sauce.
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The Chinese Buddhists are very strict vegetarians, but they savor each bite and are not opposed to a succulent delight like this dish. Beware of attachment to...