Too much zucchini? Soak in Italian dressing, grill, and they are gone.
A simple vegetable dish that highlights the summer flavors of fresh tomatoes and zucchini. It goes great with grilled meats or poultry.
A quick and yummy combination of zucchini, refrigerated crescent rolls, and eggs — tastes like you spent hours in the kitchen!
A match made in heaven: scrambled eggs and zucchini. Note: this recipe is easily doubled, tripled, etc. Ratio of 1 to 2 zucchini per egg. Great served over rice. Variations: add one clove diced garlic to oil before adding zucchini. Or, add any of your favorite fresh herbs; they combine well with the eggs and zucchini. My favorite additions are oregano or rosemary. You could also add two teaspoons soy sauce to beaten eggs, or sprinkle over egg and zucchini when cooked.
Long strips of zucchini are basted with a rosemary-accented olive oil mixture and cooked on the grill in this recipe.
This is a pureed soup with onions, potatoes and zucchini cooked in chicken broth, seasoned with thyme, rosemary and basil. Thicken with potato flakes and served garnished with fresh dill weed.
Prepared pasta sauce and no-boil noodles make this lasagna easy to make. It is filled with ricotta cheese, sausage, and zucchini for a hearty dinner.
This spiced zucchini-walnut bread is especially light in texture, owing to the easy process of extracting the extra liquid from the zucchini before mixing it in. This recipe yields two loaves, and they will be gone before you know it.