Search Results (1,493 found)
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This tasty medley of vegetables includes the curiously named tuber, Jerusalem artichoke. Originating in the eastern United States, this sunflower species resembles ginger and tastes similar to a potato.
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This stir-fry uses a microwave technique to pre-cook broccoli, cauliflower, edamame, and carrots to reduce cooking time. Zucchini and mushrooms are added to the mix to pack in lots of nutritious veggies, made delicious with teriyaki sauce and agave nectar.
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This dish of fresh zucchini is balanced by soft, ripe Taleggio and roasted marcona almonds.
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Fresh corn and zucchini are pan-fried in butter, creating a lovely side dish perfect for summer evenings.
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This simple recipe uses just zucchini, chicken bouillon, cream cheese, and water to deliver a quick and easy bowl of comforting soup.
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Zucchini boats are stuffed with a flavorful vegetable and sausage mixture and topped with Parmesan and pepper Jack cheeses in this easy dinner recipe.
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Za’atar, a Middle Eastern spice mix made from dried thyme, sumac, and sesame seeds, gives this grilled zucchini a fragrant and herbal twist.
Ingredients: zucchini, za atar, olive oil
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Drizzle on honey-balsamic glaze to add sweet and tangy flavor to this low-carb plate.
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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.