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Take one recipe for fabulous, spicy zucchini muffins and add a big scoop of cocoa. Then top the muffins with chocolate chips or streusel and you are in chocolate-zucchini-muffin heaven.
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Mucver (pronounced moosh-vair) are delicate, crisp zucchini pancakes popular in Turkey This version has not just shredded zucchini, but also tiny clouds of feta and a sprinkling of minced fresh dill and scallions They are crisp on the outside, tender within and subtly herbaceous
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Zucchini slices are roasted with onions and baked over a layer of penne pasta and marinara sauce in this vegetarian casserole.
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This classic zucchini relish has just a hint of dry mustard. Pint size jars make it an easy and inexpensive gift.
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Grated carrots are added to the classic quick bread recipe creating a delightful zucchini-carrot bread for breakfast or brunch.
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This recipe is by Jonathan Reynolds and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: butter, cloves, zucchini
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A thick sauce packed with zucchini and chicken is the perfect topping for a delicious summer pasta dish!
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So flavorful, you won't even notice the noodles are gone.
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Ground ginger and cloves make the flavor difference in this raisin-studded bread.
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"This is my son's favorite cake. It stays very moist. I usually frost it with cream cheese frosting, but it is also great plain. It can also be baked in 2 loaf pans for zucchini bread."
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This recipe is by Marian Burros and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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