Recipes

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  • Zuppa Inglese Food & Recipe Network
  • This standout dessert layers custard with a pound cake, fresh raspberries, and a syrup, and tops it off with whipped cream and chocolate curls.
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  • Zucchini-Walnut Loaf Food & Recipe Network
  • Lisa Asuncion Feliciano of Manila, Philippines, shared this recipe in our Kitchen to Kitchen department. She recommends making extra loaves when zucchini is abundant because they freeze well.
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  • Zucchini-Tomato Gratin Food & Recipe Network
  • For a light entree on a summer night, this dish is just the ticket. Salting and draining the zucchini and tomatoes before baking prevents them from releasing excess moisture as they bake, so the gratin stays firm, not soggy.
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  • Zucchini, Squash and Grape Tomato Salad with Basil Vinaigrette Food & Recipe Network
  • This hearty salad is brimming with fresh produce that boasts a variety of colors, textures and flavors. Grape tomatoes burst with sweetness, zucchini and yellow squash add crunch and the fresh basil vinaigrette pops with flavor. The homemade dressing is lighter than traditional dressings thanks to canola oil. Red wine vinegar and Dijon mustard add tang and body.
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  • Zucchini Rice Casserole Food & Recipe Network
  • We pack extra vegetables into this cheesy baked rice casserole. Plus we substitute brown rice for white, reduce the cheese by half and swap turkey sausage for pork sausage. If you're bringing it to a potluck, plan to reheat it before serving.
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  • Zucchini-Potato Latkes with Tzatziki Food & Recipe Network
  • Tzatziki, a flavorful Greek yogurt sauce laced with cucumber, is a tangy accompaniment for these high-fiber latkes. Make it a Meal: Enjoy with sliced fresh tomatoes and a few kalamata olives or put patties and tzatziki (yogurt sauce) in pita pockets for lunch on the go.
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  • Zucchini Nut Bread Food & Recipe Network
  • This Recipe is appropriate for Phases 2, 3, & 4 of the Atkins Diet. Join Atkins today to sign up for your Free Quick-Start Kit including 3 Atkins Bars and gain access to Free Tools and Community, as well as over 1,500 other Free Atkins-friendly Recipes.
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  • Zucchini Linguine with Herbs Food & Recipe Network
  • Grace Parisi treats shredded zucchini and scallions just like the linguine in this lush dish: She tosses them all in a buttery sauce with lemon thyme and tarragon and finishes the dish with pecorino cheese.
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  • Zucchini Frittata Food & Recipe Network
  • A frittata, as a flat omelet is known in Italy, can be filled with a variety of vegetables and cheeses and makes a great impromptu brunch dish or supper. In this version, fresh mint and basil brighten the mild taste of zucchini. If you prefer, use feta or ricotta salata in place of the goat cheese.
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  • Zucchini Carpaccio with Salt-Broiled Shrimp Food & Recipe Network
  • In this clever recipe, Jason Stratton of Seattle's Spinasse makes a simple, creamy sauce by simmering toasted pine nuts with lemon zest and chicken stock, then pureeing them. His other smart trick: cooking shrimp on a superhot bed of coarse salt flavored with bay leaves and lemon zest.
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  • Zucchini Bread and Butter Pickles Food & Recipe Network
  • Anyone who has a backyard garden probably has a surplus of zucchini at the end of the summer. This recipe will help you make sure they don't go to waste. These tasty pickles aren't as sweet as the store-bought bread and butter pickles, but you'll love 'em.
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  • Zucchini Boats
  • For a change of pace, try other grains -- quinoa, bulgur wheat, brown rice -- in place of couscous.
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  • Zucchini-and-Watercress Soup Food & Recipe Network
  • Sophie Dahl likes eating peppery watercress in the spring and has figured out a way to highlight its bright flavor in this silky soup. A single tablespoon of cream gives the vivid green soup a touch of richness.
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  • Zucchini-and-Pepper Gratin with Herbs and Cheese Food & Recipe Network
  • Switzerland has been making Sbrinz--a hard, aged, cow's-milk cheese--for centuries. Daniel Humm uses the pleasantly salty Sbrinz to top a gratin made with a ratatouille-like mix of sauteed zucchini strips, bell peppers, and tomato. Parmigiano-Reggiano, another hard, aged, cow's milk cheese, is a fine substitute.