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Still swimming in zucchini like we’ve been? Here are some of our other faves: Cheesy Zucchini Rice on busy nights,…
This elegant recipe—complete with an effortless creamy, cheesy sauce—is a simple way to use up any extra zucchini you have lying around.
These zucchini taco boats are everything we love about taco night packed into a lighter, veggie-loaded dinner. Tender zucchini gets stuffed with seasoned taco meat, rice, beans, co...
This fantastic Mexican layered casserole is both hearty and healthy! It’s loaded with lean protein from the chicken, reduced-fat cottage cheese, and fat-free refried beans. It’...
The tomatillo salsa is so good, you’ll want to put it on everything. READ MORE...
This colorful sauté has a perfect balance of salty and sweet with a nice crunch from crisp breadcrumbs.
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2 cups yellow summer squash 1/2 cup water 1 egg 2/3 cup milk 1 can corn, cream style 1/2 cup cracker crumbs 1/2 tsp seasoned salt salt & pepper to taste 2 tbsp sugar 2 tbsp bu...
A Mexican twist on the classic 3-bean salad, this bean salad combines black beans, kidney beans and pinto beans with corn, red onion and roasted red pepper. It all marinates in a c...
Squash Casserole is a filling, creamy yet crunchy side dish that transforms a yummy summer vegetable into a whole meal. You can have it ready in under an hour! The Ultimate Cheesy...
Three vegetables and a hot oven are all it takes to make escalivada, the smoky, silky Catalan classic that rounds out every tapas spread in Catalonia. Make it once and eat well all...
This is Zucchini Tomato Cheese Casserole, easy to throw together for a light lunch or side dish. Layered with tender zucchini slices, ripe plum tomatoes, savory garlic, fresh basi...
The salty, smoky ham and charred corn with creamy, dressed pasta create the perfect bite. READ MORE...
This sautéed zucchini recipe is on repeat in my kitchen every summer. Ready in 15 minutes, it’s such an easy side dish. The zucchini cooks on the stovetop with olive oil or butter,...
Sikil pak is a bold and creamy Mayan-inspired dip made from toasted pumpkin seeds, charred vegetables, and citrus juices, perfect for slathering on tostadas or tortilla chips.
Another recipe from my little old metal green recipe box.
To transform an abundance of zucchini into a silky, irresistible mash, slice it thinly, pile it into a pot with a pool of butter and olive oil, and cook it slowly, concentrating it...
These zucchini roll-ups have all the cozy lasagna flavor, but use tender zucchini instead of noodles. Thin zucchini slices are…
This make-ahead, plant-based picnic-ready salad takes no time at all to prepare.
Delight in the delicate crunch of golden-brown batter that encases tender squash blossoms, creating a harmonious blend of textures that captures the essence of the sun-kissed seaso...
This easy tomato zucchini salad is a wonderful way to enjoy garden vegetables on a hot summer day. Why You’ll Love This Summer Salad This recipe can be cut in half or doubled if yo...
This Mexican street corn pasta salad takes everything you love about elote, sweet corn, creamy dressing, tangy cheese, and bold spices, and turns it into an easy, crowd-pleasing pa...
Step-by-step Instructions Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe. How to…
No more boring zucchini. READ MORE...
In this vegetarian rendition of classic salt and pepper shrimp, zucchini is pan fried with a coating of panko, giving it a golden brown exterior and tender interior. Zucchini's mil...
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