As summer shuffles on, between the sounds of waves crashing at the beach, the sizzling of grills, and the evening chirping of birds and frogs comes the quiet yet insistent wail of the home gardener.

This vegan zucchini ravioli is a creative plant-based twist on the Italian classic, featuring thin zucchini slices filled ...

Zucchini is as versatile as it is popular. Enjoy it raw in salads, sautéed, grilled, baked or fried. Zucchini can even be shredded and used to make muffins, cakes or breads. Read on for advice on ...

It’s time to talk about zucchini. I thought I would skip it this year, but after a recent experience, I see there is a need. A few weeks ago, a neighbor knocked on my door late one evening. He was ...

1. Cut zucchini in half lengthwise. 2. Using a spoon, scoop out center of zucchini to create boats and set zucchini flesh aside. 3. Pre-heat a medium sauté pan on medium high heat. Add olive oil to ...

These vegan zucchini rolls are light, flavorful, and filled with creamy ricotta-style cheese, spinach, and herbs. Baked with ...

This Barefoot Contessa recipe is a great way to use up a lot of zucchini. It calls for two pounds, which is roughly four zucchini. Garten starts by cooking onions for about 20 minutes. Then she adds ...

This menu of grilled food is fun for summer entertaining because it puts you shoulder-to-shoulder with your guests--you don’t have to hide in the kitchen. Start with pizza slices for appetizers. To ...

It’s zucchini season, and my zucc plant is going wild. The plant is prolific and the zuccs are big, which is fine, because I have several methods for getting zucchini into my mouth. Here are my ...

1. Cut zucchini in half lengthwise. 2. Using a spoon, scoop out center of zucchini to create boats and set zucchini flesh aside. 3. Pre-heat a medium sauté pan on medium high heat. Add olive oil to ...