Zucchini and yellow squash slices are grilled and layered with softened kasseri cheese, then given a squeeze of lemon juice and a sprinkle of mint to create a fresh and satisfying side dish or appetizer.
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Entries tagged with 'Zucchini'
When you've fried, baked, and sautéed all the zucchini you can, shred some to make this chocolate cake from Mother Daughter Dishes. It's baked up in a Bundt pan, and drizzled with a chocolate glaze, to make it even richer.
Roasted vegetables, caramelized onions, and goat cheese are packed into a hollowed out loaf of bread, wrapped tightly, and then pressed under heavy weights for several hours to pack all the flavors into a perfect, bite-height sandwich.
A savory stew of eggplant, squash, zucchini, onions, and tomatoes, baked with eggs. Perfect for brunch or a light supper.
A perfect end-of-summer meal with light and airy Parisian-style gnocchi crisped in olive oil and served with oven-roasted cherry tomatoes, zucchini, and sweet corn.
Rich and satisfying, this riff on Vefa Alexiadou's pastitsio is the perfect way to usher in fall.
I love ratatouille. It's soft on the palate and easy on the stomach; served with a fried egg and some crusty bread, it makes for a simply, hearty brunch that could easily work as a light supper, as well.
Breakfast tacos with soft scrambled eggs, charred zucchini, and red bell pepper.
Tomatoes are still abundant this time of year in California. They're mostly big meaty specimens, taut with sweet juice. Tracey Medeiros offers an easy stuffed tomato recipe in her new book, The Vermont Table Cookbook. Instead of stuffing the tomatoes with a meat or bread-based stuffing, she fills them with other seasonal produce like yellow squash, zucchini, eggplant, and bell pepper, for a ratatouille-like melange of summer flavors.
Move over carrot cake! This spiced zucchini cake may just become your new favorite vector for cream cheese frosting.
Creamy, easy make-ahead zucchini and quinoa soup flavored with dill.
These cupcakes are not too sweet with a texture that's dense and fudgy yet light, with wickedly delicious crunchy edges.
Is there a better summer dish than ratatouille? The Provençal classic makes use of some of summer's best bounty—tomatoes, eggplant, and zucchini—for an elegant, simple stew that can be served at any temperature, any time of day. This elegant version uses paper thin slices of each fresh vegetable.
Tender chicken legs are simmered in a fresh summer vegetable ratatouille for this quick one-pot meal.
A quick, colorful tart featuring apricot compote, fresh zucchini, and a chickpea flour shell makes for a pleasantly surprising appetizer.
Farro has a slightly nutty taste and a tender al dente texture that makes it ideal for salads.
Baked tofu won't dry out the next day or get sad and shriveled like fried tofu can. A trip under the broiler yields a crunchy, chewy crust; here it's bolstered by a thick coating of sesame seeds. A spicy green bean salad makes a straightforward, refreshing accompaniment, and can be mixed and matched with whatever's in your fridge.
A gift from the gods, halloumi—a semi-soft cheese from Cyprus made for grilling or pan-frying—is skewered alongside red onion, tomato, and zucchinis to create a delicious fresh and salty meal on a stick.
When it comes to convenient pantry staples to have on hand for a quick meal, a can of good Thai curry paste ranks up there with bacon and kimchi. Grab a can of coconut milk and whatever happens to be in the fridge, and twenty minutes later you have a stunningly spicy dinner waiting for you.
What's black, green and red all over? Your lunch tomorrow. Swap out pasta for sweet, shaved zucchini and crispy roasted potatoes to go with this bold, briny sauce.