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Yielding two loaves, this sweet and cinnamony zucchini bread just got healthier with less sugar, more nuts, and the addition of buckwheat flour.
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This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Given extra flavor from nutmeg, this lemon zucchini bread is an easy, sweet option that everyone will love.
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For a special holiday entree, make a savory mixture of shredded zucchini, matzo farfel, eggs, onion, and garlic. Stuff it under the skin of boneless chicken breasts and bake the breasts to juicy perfection.
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Yellow squash and zucchini are simmered with onion, tomatoes and green chile peppers.
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Fresh tarragon, savory, basil and parsley stand out in this delicate soup of zucchini and potatoes simmered in a creamy chicken broth.
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An easy tortellini vegetable minestrone recipe.
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Light yet tasty, this Mexican soup simmers zucchini and chayote with albondigas, mindblowing meatballs packed with chicken, mint, and rice.
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Ratatouille is a famous French vegetarian one-pot dish with eggplant, zucchini, tomatoes, onion, lots of olive oil, and herbes de Provence.
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I’m from Seattle but now I live in France. Finding a veggie burger here is nearly impossible. I only know of 1 restaurant in all of Paris that serves veggie burgers...
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Get Salad of Spring Mesclun, Blossoms, and Wild Greens, with Lovage-Allium Dressing Recipe from Food Network
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Get Shrimp Fritters with Cornichon Dressing Recipe from Food Network