Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Quarter the zucchini lengthwise, then cut crosswise into ½-inch pieces. Cut off and discard the ...

Once we’ve reached the middle of summer, it’s impossible to ignore the fresh zucchini piling up at farmers markets and taking over gardens. While some people can’t get enough of summer’s most abundant ...

Suzy McCready says this healthful soup is super easy to make. Adding cooked pasta such as rotini is optional. This soup is also delicious made with chicken broth and added chicken meat on days when ...

Eggplant usually gets short shrift in Southwestern food, but it takes just as well to cumin, oregano and cilantro as do some of its usual companions: zucchini and bell peppers. A saute of the three ...

This recipe comes from the Eat Voraciously newsletter. Sign up here to get one weeknight dinner recipe, tips for substitutions, techniques and more in your inbox Monday through Thursday. After I wrote ...

"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." For Ree Drummond, summer is a time "when your garden is exploding with more zucchini than you know what ...

There’s a meme that usually goes around in August that says something like, “Don’t leave your car unlocked this time of year, otherwise people will start leaving zucchini in it!” Years ago, when I was ...

You know, this classic dish from Campania, pasta with zucchini and ricotta, is just the best of both worlds. I mean, it's creamy but still light. Really good stuff. It's a staple in Southern Italy, ...

Zucchini is a summertime staple. And with just one simple technique and three ingredients— zucchini, salt and oil — you can transform the crisp vegetable into a tender, perfectly caramelized side dish ...

There's something irresistible about a local farmers' market in late summer. There are so many yummy fruits and vegetables in season right now — including zucchini. I love zucchini and often buy it to ...

The trick is to let the leeks cook slowly in butter until they’re soft and sweet, then add the zucchini and a bit of broth or ...