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cooking.nytimes.com
This recipe is by Mark Bittman and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: zucchini, olive oil
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This recipe for Grilled Zucchini is one of my favorites for several reasons. First, it's a good way to use up the prolific zucchini of August. Second, it's...
Ingredients: zucchini, olive oil, salt
www.allrecipes.com
Given extra flavor from nutmeg, this lemon zucchini bread is an easy, sweet option that everyone will love.
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This quick, moist cornbread is a great way to use your garden zucchini this summer.
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Zucchini baked with mushroom soup, sour cream, onions and carrots and topped with buttery stuffing.
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These vegetarian zucchini boats are stuffed with a garlicky mushroom, onion, and feta cheese filling.
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Zucchini slices with cheesy herb butter are wrapped in foil packets and grilled until tender.
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Zucchini, tomato and onion combined with Parmesan cheese and baked with milk and biscuit mix.
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This yummy casserole has great flavors and texture. Eggplant and zucchini are layered with stuffing and lots and lots of Colby cheese. The casserole comes out of the oven smelling and tasting wonderful.
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A perfectly delicious way to use that zucchini from your garden!
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Zucchini sliced into thin strips, or zoodles, can replace spaghetti for a lower-carb or gluten-free meal. Serve with your favorite pasta sauce.
Ingredients: zucchinis, olive oil, water
www.allrecipes.com
Fresh zucchini are sliced and coated with seasoned crumbs, then fried in olive oil, topped with melted mozzarella cheese, and served with spaghetti sauce.