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Fresh herbs are sauteed with garlic in olive oil, then cooked with garbanzo beans, zucchini, mushrooms and tomatoes. This can be served either as a main dish or side dish. If you like, you can add raisins or pine nuts to the garbanzos in the beginning.
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Browned ground beef, zucchini, and onions are simmered with tomatoes and seasoned rice for this easy one-pot meal topped with grated cheese.
cooking.nytimes.com
This recipe is by Daniel Patterson and takes 30 minutes, plus 6 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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If you are a fan of ginger and garlic, then this chicken and glass noodle soup is for you!
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Light and delicate vegetarian pasta entree that's easy!
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Potatoes, onions, broccoli and zucchini are mixed and plopped into a casserole dish. A bushing of olive oil and a sprinkling of dried soup finish it off.
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Veg out with this super-fresh summer pasta.
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Breaded and fried slices of eggplant and zucchini Parmesan simmer for hours with sauce and cheese in a slow cooker. Make it ahead of time and come home to the nice aroma of dinner all ready to eat.
cooking.nytimes.com
This recipe is by Trish Hall and takes 13 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This light pasta dish substitutes ribbons of squash for some of the pasta, and is flavored simply with ricotta salata cheese and fresh herbs.
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Try this recipe to whip up delicious quick and easy vegan tacos full of garden greats like zucchini, tomato, and spinach, on corn tortillas.
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This quick tomato soup uses pureed, canned whole tomatoes simmered with chunks of zucchini and mushrooms and flavored with basil and thyme.