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Chef Kerry Simon of Simon at Palms Place in Las Vegas grills the steak and vegetables over a hot charcoal fire.
cooking.nytimes.com
These individual tartlets have a Cheddar-spiked, buttery crust holding a filling of honey-drizzled roasted vegetables and creamy ricotta You can use any roasted vegetables here, changing up the mix to suit the seasons Late summer is perfect for some combination of zucchini, eggplant, peppers, tomatoes and even corn
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Taking ideas from caprese salad, this quick and easy side dish features zucchini cooked with tomatoes and mozzarella cheese.
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"Grated zucchini is incorporated into a savory batter to make this casserole. Delicious with salad or vegetables, or cold the next day on a picnic."
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Breaded zucchini slices are layered with tomato sauce, ricotta cheese, and mozzarella!
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Zucchini gazpacho with avocado and garbanzo beans is a refreshing summer soup and a nice, tomato-free version of the classic gazpacho recipe.
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Coat strips of zucchini with olive oil and breadcrumbs for a baked appetizer or side dish everyone will love.
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Long strips of zucchini are basted with a rosemary-accented olive oil mixture and cooked on the grill in this recipe.
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Get Zucchini Saute Recipe from Food Network
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Get Zucchini Vichyssoise Recipe from Food Network
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A quesadilla is a tortilla typically filled with beans and shredded cheese then folded before being toasted or fried.
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Get Zucchini Enchiladas Recipe from Food Network