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Recipes

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?

Recipes

Zucchini Noodles

Recipe by Leah Vanderveldt

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.

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