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These moist and absolutely sugar-free zucchini muffins are perfect for a clean-eating diet as well as for paleo with some substitutions.
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Grilled Toasts with Melted Zucchini Jam, Smoked Feta, and Basil are incredibly impressive, yet surprisingly easy to make. The contrasting textures and flavors...
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Chef Tim Thomas won the Great American Seafood Cook-Off grand prize for this zesty Shrimp Ratatouille and grits.
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Topped with sauce, mozz, and mini pepperonis, zucchini makes a surprisingly adorable base for pizza.
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Breaded and pan-fried zucchini is a quick and easy side for meat, or you can serve it as a vegetarian main with other vegetables and a salad.
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This lemony salad is so quick to make. Since the zucchini is served raw, be sure to use the smallest, freshest ones you can find. The salad can be garnished with pistachios, which add a little sweetness, or Italian pine nuts.
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Fusilli pasta is tossed with sauteed tomatoes, kale, and zucchini and a creamy rosemary-infused dressing. Serve topped with almonds and Parmesan cheese.
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Spiced apple slices, so popular served alongside of all kinds of meats, can be imitated with zucchini and cucumbers! This recipe uses pickling lime to add crispness to zucchini slices, which are colored red and flavored with cinnamon red hots before being canned. The recipe takes several days, but only a few minutes each day.
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Zucchini bread gets extra flavor and texture from golden raisins and a sweet topping of cinnamon and brown sugar. This recipe makes two loaves.
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Use fat-free chicken broth and fat-free half-and-half to get fewer calories in your creamy zucchini soup without losing the creamy, thanks to this quick recipe.
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To use up an abundance of garden zucchini, try these wholesome soft-textured cookies. They are very flavorful and easy to make. I like to make cookies and put...