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Zucchini strips rolled together with bacon and fontina cheese make this a delightful little appetizer.
Ingredients: zucchini, fontina cheese, bacon
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Using both carrot and zucchini gives this tasty 3-layer cake covered in walnut cream cheese frosting extra moisture and a unique flavor.
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This exquisitely simple recipe from Jacques Pépin first appeared in The Times in 1991, and couldn't be easier The zucchini is gently roasted until tender, then tossed with salt, pepper, white wine vinegar and oil It's the perfect treatment for almost any summer squash.
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Green pea patties with Parmesan cheese are a delightful appetizer or side dish for spring or summer parties.
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These savory green onion pancakes make a great accompaniment to grilled meat or chicken.
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This extremely potent sambal is a traditional side sauce for Thai spring rolls, but can be used anywhere you'd want a fiery hot green chile sauce.
Ingredients: chile peppers, salt
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Beef, potatoes, tomatoes and onion seasoned with cumin, garlic salt, and green chiles.
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Apples, oranges, lemons, brown sugar, raisins, spices, and green tomatoes combine to make an incredibly flavorful pie filling. Makes 30 pints of perfect stocking stuffers.
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This panini is giving the BLT a serious run for its money.
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Try this easy bite-sized zucchini Parmesan cheese fritter recipe for a nutritious and delicious snack any time of the day!
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A light, yummer summer dish with zucchini, tomato, and Romano cheese.
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This recipe is by Jacques Pepin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.