245 vegetable bread recipes

Double chocolate zucchini bread with melted unsweetened chocolate, chocolate chips, chopped nuts, and cinnamon. Moist, rich, and the best way to sneak vegetables into dessert.

Bagna cauda, a warm Italian dip of olive oil, butter, garlic, and anchovies simmered until silky. Served fondue-style with fresh vegetables and crusty bread.

Easy fish casserole with breaded halibut layered over a creamy noodle and mixed vegetable base with cream of mushroom soup, sour cream, and Worcestershire sauce.

Fried bread crumbs: dry crumbs sauteed in melted butter until deeply golden and crisp. A two-ingredient finishing topping for pasta, vegetables, casseroles and gratins.

Beet and potato salad with a raw garlic-lemon dressing, tossed with the beet greens. A zero-waste, no-mayo root vegetable salad served chilled with crusty bread.

Simple buttered bread crumbs made with just 2 ingredients in minutes. Use as a crispy topping for casseroles, mac and cheese, baked vegetables, or pasta dishes.

This is a Middle Eastern soup, typical of the simple foods served in the desert regions. Serve with pita bread and a grain or vegetable dish for a simple meal. This soup is also food served cold, stuffed into a pita bread.

Navy beans and lots of vegetables are simmered in juicy tomato sauce, then topped with bread crumbs and baked in the oven. A delicious vegetarian main dish.

Peppery radish spread blended with cream cheese, fresh dill or basil, and lemon juice. A zesty, pink-flecked vegetable spread for crackers and bread in 20 minutes.

Pita pizzas: individual chicken and vegetable pizzas on pita bread with spinach, mushrooms, red bell pepper, and mozzarella. A fast weeknight dinner for six in 40 minutes.

A quick warm herb butter dip: melted butter stirred with fresh herbs for dunking seafood, bread or steamed vegetables. Five minutes to a simple, savory dipping butter.

Fresh vegetable stuffing with zucchini, spinach, summer squash, and Parmesan bound with bread crumbs and white wine. Seasoned with thyme, sage, tarragon, and basil. Use inside poultry or bake as a side.

Barley vegetable pockets stuffed with pearl barley, fresh mint, sesame oil, and lemon in pita bread. A bright, chewy vegetarian filling that works as a meal or dip.

Classic Quebec-style roast goose stuffed with bread, currants, and apples, slow-roasted with aromatic vegetables and finished with a white wine pan gravy. A showpiece holiday roast.

Roasted vegetable pizza on prebaked Italian bread shells topped with zucchini, yellow squash, red pepper, and red onion in a red wine vinaigrette, finished with mozzarella and Parmesan.

Easy cheese fondue melts nutty Swiss into a white wine base, smoothed with cornstarch so it stays silky and never breaks. A classic, party-ready pot for dipping crusty bread, apples and vegetables.