Tucci has a talent for zucchini. He makes a "life-changing" zucchini spaghetti and has perfected concia di zucchine by ...

Get the recipe. Almost everything thing tastes better when it’s turned into a fritter, including zucchini. These green-flecked patties are pan-fried until golden brown and make an ideal ...

When it’s too hot to cook, or even chew, a cold soup might be the perfect answer. Cold fruit- and vegetable-based soups are a ...

This pasta dish, a riff on an offering served at Trattoria Bertozzi in Bologna, Italy, is a golden, fresh combination of guanciale (cured pork cheek), fragrant saffron, summery zucchini and short, cur ...

To freeze the zucchini bread, wrap a cooled loaf tightly in press-and-seal plastic wrap, then tightly in foil, and place in a ...

Grated zucchini combined with fresh vegetables like potatoes, carrots, onions, and bell peppers makes a wholesome and ...

Got too much zucchini? Discover tasty and creative ways to use it up—from crispy fritters and zoodles to moist breads and ...

Often Brussels sprouts are only roasted simply, but these versatile veggies can be turned into a whole lot of things ...

In a 12-inch skillet over medium-high, heat 2 tablespoons of the oil until barely smoking. Add the chicken and sprinkle with ...

Simple yet satisfying, mixture of thinly sliced tri-tip, tomatoes and arugula is accented with Parmesan and a tangy-sweet ...

Preserved lemon adds its salty, fermented punch to a seven-ingredient pasta.