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This crowd pleasing relish is sweet and tangy and a perfect way to use up your summer bounty of zucchini.
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Zucchini cored and stuffed with meat and rice then cooked in tomato sauce is a traditional Lebanese comfort food recipe.
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Meatloaf with Italian flavors is baked inside hollowed-out zucchini boats, and topped with spaghetti sauce and melted mozzarella cheese.
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This stir-fry uses a microwave technique to pre-cook broccoli, cauliflower, edamame, and carrots to reduce cooking time. Zucchini and mushrooms are added to the mix to pack in lots of nutritious veggies, made delicious with teriyaki sauce and agave nectar.
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Lamb, rice, and mint are stuffed inside large zucchini and braised in a cinnamon spiced tomato sauce.
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If you weren't already a fan of spiralized veggies, these garlicky zucchini noodles will get you hooked.
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Prepared pasta sauce and no-boil noodles make this lasagna easy to make. It is filled with ricotta cheese, sausage, and zucchini for a hearty dinner.
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Scooped-out zucchini 'boats' are grilled with a creamy tomato-basil sauce and shredded cheese, and topped with parsley for a great summer barbecue side dish.
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The bright lemon flavor and cakey texture of this lemon poppy seed bread present a refreshing change from traditional zucchini desserts.
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Lightly seasoned lean ground turkey meatloaf muffins made with couscous and lots of grated zucchini, onion, and red bell pepper get a topping of barbecue sauce in this easy recipe. The individual servings are perfect for so many eating plans, and it's easy to grab a couple for a quick breakfast, lunch, or snack.
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This recipe is by Celia Barbour and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.