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5 New Ways to Use Up All that Zucchini
Zucchini can be found year round at most grocery stores, but summer is the peak season. When the days start getting shorter, and the zucchini (seemingly exponentially) start getting bigger, and bigger, it’s time to turn this workhorse veggie into a a meal everyone can get behind.
Recipes
Meatless Monday: Cauliflower-Zucchini Patties
At this point in the summer, you’re probably buried under a pile of zucchini, whether you belong to a CSA, shop at a farmers market or grow your own.
Recipes
Meatless Monday: Gluten-Free Baked Zucchini “Fries”
Fries—just the word conjures up a crunchy, salty indulgent treat. But what if we said you could have all that satisfying crunch and flavor, but also get your vegetables in and feel great after?
This recipe is from The Clean Plates Cookbook ($17; Running Press) by Jared Koch with Jill Silverman Hough.
Recipes
Chunky Zucchini And Dill With Shrimp Soup
Kathryn Bruton’s soup boasts a lot of flavor for the little time and effort it takes to make.
Recipes
Cauliflower Alfredo Sauce With Zucchini Noodles
Cauliflower Alfredo Sauce is blended up in seconds and makes a versatile non-dairy sauce for noodles, rice, veggies and more.
Menus
Weekend Menu Hacks: Poached Halibut & Zucchini with Pistachios
Poached fish and sautéed zucchini are deliciously satisfying and satisfyingly healthy
This weekend whip up a deliciously simple and healthy Halibut with Leeks and Tomatoes and Sautéed Green and Yellow Zucchini with Pistachios, Mint and Lime.
Recipes
Sautéed Green and Yellow Zucchini with Pistachios, Mint and Lime
You can use zucchini, summer squash, patty-pan squash or a combination in this side dish.
Recipes
Zucchini, Walnut and Flaxseed Tea Bread
A little bit of a twist on the flavors and textures of carrot cake, this is a full-flavored, cinnamon-laced bread. Enjoy it as a tea cake or occasional morning treat. This recipe is from The Clean Plates Cookbook ($17; Running Press) by Jared Koch with Jill Silverman Hough.
5 New Ways to Use Up All that Zucchini
Zucchini can be found year round at most grocery stores, but summer is the peak season. When the days start getting shorter, and the zucchini (seemingly exponentially) start getting bigger, and bigger, it’s time to turn this workhorse veggie into a a meal everyone can get behind.
Meatless Monday: Cauliflower-Zucchini Patties
At this point in the summer, you’re probably buried under a pile of zucchini, whether you belong to a CSA, shop at a farmers market or grow your own.
Meatless Monday: Gluten-Free Baked Zucchini “Fries”
Fries—just the word conjures up a crunchy, salty indulgent treat. But what if we said you could have all that satisfying crunch and flavor, but also get your vegetables in and feel great after?
This recipe is from The Clean Plates Cookbook ($17; Running Press) by Jared Koch with Jill Silverman Hough.
Chunky Zucchini And Dill With Shrimp Soup
Kathryn Bruton’s soup boasts a lot of flavor for the little time and effort it takes to make.
Cauliflower Alfredo Sauce With Zucchini Noodles
Cauliflower Alfredo Sauce is blended up in seconds and makes a versatile non-dairy sauce for noodles, rice, veggies and more.
Weekend Menu Hacks: Poached Halibut & Zucchini with Pistachios
Poached fish and sautéed zucchini are deliciously satisfying and satisfyingly healthy
This weekend whip up a deliciously simple and healthy Halibut with Leeks and Tomatoes and Sautéed Green and Yellow Zucchini with Pistachios, Mint and Lime.
Sautéed Green and Yellow Zucchini with Pistachios, Mint and Lime
You can use zucchini, summer squash, patty-pan squash or a combination in this side dish.
Zucchini, Walnut and Flaxseed Tea Bread
A little bit of a twist on the flavors and textures of carrot cake, this is a full-flavored, cinnamon-laced bread. Enjoy it as a tea cake or occasional morning treat. This recipe is from The Clean Plates Cookbook ($17; Running Press) by Jared Koch with Jill Silverman Hough.