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The versatile and abundant zucchini becomes a noodle in this gluten-free dish.
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Zucchini is sauteed with onion, tomatoes, bacon, and cheese. Great as a side or as a vegetarian main.
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Zucchini and fennel are pureed together in this simple, seasonal soup flavored with mild curry powder that makes an elegant first course.
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This recipe yields a bread that's moist and savory and tastes distinctly of corn. Unlike many corn muffins, these stay moist, thanks to canned creamed corn.
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This boiled chicken and veal stock with turnip, carrot, onion and celery can be used as a base for a variety of soups and sauces.
cooking.nytimes.com
Beautiful, glossy zucchini from the farm stand are to be treasured Here they are diced, sautéed until tender, bolstered with garlic, pine nuts and Grana Padano, and mingled with fresh pasta.
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Get Zucchini Noodle Salad Recipe from Food Network
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Small zucchinis are stuffed with basmati rice, ground lamb, and mint in this Middle Eastern dish.
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A little lighter than your average gratin.
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Using a lower-fat mayonnaise makes this Amish-style macaroni salad with eggs and celery a lighter option.
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Bacon, navy beans, molasses, brown sugar, and mustard are the key ingredients in this simple, inexpensive side dish.
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An easy recipe for spicy Mexican salsa borracha with mezcal and dried ancho and arbol chiles.