It's good the garden typically produces an abundance of zucchini each season. Whether stuffed, grilled, or used in a sweet bread, zucchini recipes offer a lot of possibilities for a fresh summer dish.
Creamy cheese provides a pleasant contrast to the crunch of the fresh vegetables in these appetizers.
Besides zucchini, this vegetable casserole uses other garden surplus--corn, peppers, and tomatoes.
Cornmeal, shredded zucchini, egg and cheese recreate the taste and texture of classic pizza crust in this gluten-free recipe.
These spice bars are loaded with healthy ingredients including carrots, zucchini, and walnuts. This low-sodium recipe is a family pleaser.
Zucchini and beets are baked into corn muffins to make a great side dish for chili, soups, or beef roast.
Vegetables become power players in this easy take on lasagna. Zucchini and portobello mushrooms combine nicely with ground beef, garlic, ricotta, and mozzarella.
Start any day with time to spare when you make this easy baked omelet. Top with stewed tomatoes and zucchini for an extra nutritious morning meal.
With its crust on the top and a generous sprinkling of cheese, this casserole will remind you of a sausage pizza turned upside-down.
Lasagna is always a family favorite. Plus, it has endless possibilities for customization. Set your usual lasagna recipe aside for the night and give this sausage and veggie dish a try.
Edamame, the edible soybean, is a tasty source of protein. It's widely available everywhere from your local produce aisle to the appetizer section of trendy restaurants. It is also seen here, as a unique addition to this slow cooker chicken chowder.
Serve this summer appetizer salad warm, or chill the zucchini and peppers and serve it cold.
Mushroom, squash, and artichokes fill these mini main-dish casseroles.