Penne pasta tossed with a spinach pesto, sauteed zucchini, and a splash of lemon juice.
A simple side dish consisting of sliced zucchini and yellow squash sauteed with olive oil, salt, and freshly ground black pepper.
These Zucchini and Potato Fritters are so good and then they become decadent with a delicious garlic herb sauce.
A unique and delicious casserole with zucchini, cream cheese and a butter cracker topping.
An old favorite; this Zucchini Bread has been updated with a luscious cream cheese frosting.
Garlic Pesto Pasta with Carrots and Zucchini is a one pot meal that is easy to make and immensely satisfying. Serve with chicken or fish or as a standalone vegetarian dish; it's perfect!
Shakshuka and Eggs in Purgatory...both names associated with eggs baked in tomato sauce. This version has a hint of Italy with some grated Parmesan and fresh parsley. Easy, beautiful and delicious from breakfast to dinner. Healthy too!
There is no reason you couldn't substitute zucchini in this recipe; would be pretty with the green zucchini and yellow lemon zest!
Make this Carrot Zucchini Quick Bread with Toasted Walnuts and bring a bit of that carrot cake flavor to the table by topping it with a Cream Cheese Glaze.
Zoodles Pasta with Ground Pork Sauce has all the flavor of a traditional Italian dish but with less fat and carbs. Instead of ground beef or sausage, the sauce is made with seasoned ground pork sautéed with fresh mushrooms, peppers, onions and garlic. And, zucchini noodles stand in for pasta. Not only is it healthy, it’s pretty on the plate, and quick and easy to prepare, too.
Super easy to prepare, this hearty soup is overflowing with both delicious flavors and textures.
Roasted Eggplant Slices with Zucchini and Red Pepper is a scrumptious vegetarian main dish that's so full of rich flavors, you're meat-eating friends will love it, too. Roasted fresh vegetables are layered with vibrant pesto and creamy Fontina cheese and then baked. Easy to prepare and can be made ahead, too!
Dense and decadent, Triple Chocolate Zucchini Cake uses unsweetened and semi-sweet chocolate in the batter, then is topped off with a super scrumptious bittersweet chocolate glaze. (Note that high altitude instructions are included at the bottom of the recipe.)
Mushroom, Spinach, Tomato and Zucchini Pie is the perfect end-of-summer dish to prepare with the fresh bounty from your garden or your favorite farmer’s market.
Another delicious recipe to take full advantage of the vast amount of zucchini and various fresh mushrooms at the farmer’s market this time of year. Inspired by a Julia Childs’ recipe, this dish can be made vegetarian, or with ham.
Crowd-pleasing Veggie Fries with Lemon-Garlic Aioli are a wonderful alternative to French fries. Portobello mushroom and zucchini wedges are dusted with flour, dipped in egg, coated with a an Italian breadcrumb-Parmesan cheese mixture, then fried until crispy. Serve with tangy Lemon-Garlic Aioli.
Grilled Corn, Zucchini and Tomato Salad is a quick and easy, fresh side dish that’s perfect for summer! Grilling the corn and the zucchini brings out their natural sweetness and adds a bit of smoky flavor.
Kidwell Family Tacos are quick and easy to prepare, and customizable to your tastes. You can use ground beef, bison, turkey - even ground elk! Or go vegetarian, and make them with chopped zucchini and carrots.
Roasted zucchini slices are baked with a savory, custard-y mixture of eggs, cream, Worcestershire sauce, Parmesan cheese and seasonings. Easy and flexible - can be served as a side dish, brunch or lunch entrée.