If there’s one side dish or snack I find myself making again and again during zucchini season, it’s these Baked Zucchini ...

Blend zucchinis with cucumbers, garlic, yogurt, lemon juice, and mint leaves for a creamy consistency. Serve it chilled, ...

Zucchini is one of those versatile vegetables that can be used in various dishes, giving you both flavor and nutrition ...

Preheat oven to 200F. Using the large holes on a box grater, grate the zucchini. In a large bowl, mix the flour and eggs together well. Beat in the milk. Drain any liquid from the grated zucchini.

Add recipes to your saved list and come back ... whisk for about a minute until creamy and fully blended. Add the grated zucchini and mix to combine, then add in the sifted, dry ingredients.

zucchini, garlic, parmesan, basil, and cream “just hits,” as my son likes to say. This recipe is so easy ... Take the extra few minutes to grate your own parmesan for this dish.

Cut tomatoes in half and grate using the coarse part of the grater. Set aside. Cut a slice off the tip of each zucchini (to use as a lid) and using a zucchini corer, carefully remove the flesh.

I’m a massive fan of carbonara and this vegetarian version with lemon and zucchini is a quick and easy recipe to whip up ... Serve immediately with the extra grated Parmesan.

Grate the zucchini on a box grater or in a food processor. Add salt and mix the zucchini gently and let it rest for about five minutes. Squeeze the zucchini and drain the juice out with your hands ...