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Emma Galloway of My Darling Lemon Thyme knows what it's like to be drowning in zucchini, which is why she came up with this light pasta dish.
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Zucchini sticks coated with soy batter and seasoned bread crumbs bake up into a light appetizer or side dish option that's vegan to boot.
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This savory wheat bread is flecked with sesame seeds, rosemary and deep green zucchini.
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Sun-dried tomato pesto adds a nice flavor and color to this easy vegetable soup made with potatoes, zucchini, carrots, and onion.
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Get Summer Squash Relish Recipe from Food Network
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This creamy risotto glows with bright green fresh vegetables.
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Chef Tim Thomas won the Great American Seafood Cook-Off grand prize for this zesty Shrimp Ratatouille and grits.
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A Greek version of ratatouille.
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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.
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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."