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This is a quick and tasty sweet and sour dish. Tofu is stir-fried with zucchini and red bell pepper, then simmered in a coconut curry sauce, and finished off with chopped fresh basil.
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This recipe is by Julia Moskin and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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A vegan rice sushi roll has an outside layer of sesame seeds, a layer of seasoned rice, and a filling of avocado, zucchini, cucumber, and green pepper.
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Strips of zucchini stand in for pasta in this zavioli recipe, a vegetarian take on ravioli stuffed with ricotta, spinach, and fresh pesto.
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This quick chicken stir-fry has plenty of broccoli, bell pepper, and zucchini. Serve with rice to soak up all the delicious sauce.
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The Chinese Buddhists are very strict vegetarians, but they savor each bite and are not opposed to a succulent delight like this dish. Beware of attachment to...
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Italian sausage, zucchini and spinach fettucine are featured in this beef broth soup seasoned flavored with red wine, basil and oregano.
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Impress your family with this pasta dish that has it all: baked chicken thighs, tender eggplant, zucchini, and a Mediterranean basil sauce.
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This is a traditional minestrone complete with leeks and zucchini in a tomato soup base with cannellini beans and pasta. Serve with grated Parmesan cheese.
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This soup uses vegetable stock for the base and then goes on beautifully from there. Fresh corn, zucchini and cabbage join potatoes, carrots and celery. And lots of beans. This thick, thick soup cooks for only half an hour and is perfect. Thick broth, te
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Wonderful summer vegetables - zucchini, summer squash, asparagus, and mushrooms - are roasted and mixed with warm orzo and Parmesan cheese.
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Get Pesto Lasagna Recipe from Food Network