From the Recipe Creator: I love quick and bright meals like this one-skillet wonder. The way it tastes, you'd think it takes a lot more effort, but it goes from prep to dinner table in half an hour.

This is your definitive guide to zucchini season, that time of year when you've got more zukes than you know what to do with. These 25 recipes are officially our best zucchini recipes of all time—each ...

Pantry and fridge staples like Italian-style bread crumbs and Parmesan cheese are just two of the six ingredients needed to make this all-purpose baked zucchini recipe. As long as you have them on ...

Looking for the perfect side salad to go with your entree? Allow us to suggest this colorful Israeli couscous salad, which features red bell peppers, red onions, zucchini, and chickpeas. If you cook ...

Marcella Hazan first had a version of this simple, satisfying dish in a small seaside town in Italy. From her earliest days as a cook, the legendary food and cookbook writer Marcella Hazan enjoyed ...

Trim off the ends of the zucchini, then slice lengthwise into planks, leaving behind and discarding the seedy core. Cut the zucchini planks into 1/2 inch cubes and set aside. In a medium bowl, toss ...

Place the pignoli, lemon juice, nutritional yeast, and salt in a food processor, and pulse a few times, until thoroughly combined. Gradually add 6 tablespoons water, and pulse until the texture ...

Fennel and zucchini make for a delightful combination, bringing together the mild sweetness of zucchini and the unique ...