1,064 recipes
Minestrone genovese: classic Ligurian vegetable soup with white beans, potatoes, butternut squash, zucchini, and pasta, finished with fragrant basil pesto stirred in at the end.
Have some fun with dinner this summer with this delicious recipe where pieces of zucchini are filled with a savory beef mixture and topped off with cheese.
Slow cooker beef stew with tender chuck, zucchini, potatoes, celery, and green pepper simmered all day in a marjoram-scented broth. Finished with a quick skillet gravy spooned over everything.
Moist carrot zucchini cake with a hidden cream cheese filling baked right inside. Pumpkin pie spice and shredded veggies make this easy one-pan dessert irresistibly tender.
Assorted fresh garden vegetables, eggs and cream make this quiche tasty, refreshing and packed with flavors. Not only delicious, but also good for you.
Crispy baked vegan burgers made from mashed zucchini, tahini, sesame seeds, sunflower seed meal, and cornmeal with sautéed garlic, onions, and carrots. Plant-powered patties with serious crunch and savory depth.
My mother's recipe from a page torn out of a cookbook years ago. Great for leftovers.
Lemon zucchini cookies with walnuts and a tangy lemon glaze drizzled on warm. A soft, cake-like drop cookie that sneaks garden zucchini into a bright, citrusy treat.
A quick and easy supper, ready in 30 minutes flat.
Crushed almonds and Parmesan replace the bread crumbs in this zucchini french fries recipe.
Southern-style squash casserole with tender yellow squash, zucchini, crunchy water chestnuts, and a buttery herb stuffing topping. A church supper classic that never goes out of style.
A buttery zucchini quiche with chopped cashews, Monterey Jack cheese, garlic, and dill baked in a flaky pie crust. Vegetarian comfort food that uses up summer squash beautifully.
Spiced Zucchini Cookies with Raisin and Nuts recipe
Zucchini bread with dark brown sugar and vanilla, baked into two moist loaves. The garden-rescue quickbread that puts late-summer squash to delicious use.
Bibimbap is my all-time favorite Korean dish, I have no problem to make it and eat it everyday :) I made this recipe a few days ago, this time I added homemade bean sprouts as well, and served it with three different kinds of homemade kimchi (cucumber, daikon and cabbage kimchi) and a fried egg as always. Delicious, that's the only word I can say every time :)
Delicious Lemon-Raspberry Muffins that are sensitive to the toughest of dietary limitations.