Zucchini

I've never met a crostini I didn't like. Place anything on a small piece of thinly sliced, toasted baguette and I will gobble it up. When this recipe for zucchini crostini arrived in my inbox thanks to a wonderfully informative food newsletter called Tasting Table, I was super excited — more so than I would be if it was any old crostini recipe.

You see, it's really fun to say the words "zucchini crostini." Try it. Say them out loud. I bet you can't help but smile, right? Since funny little things — like rhyming words that describe one of my favorite hors d'oeuvres — make me extremely happy, I knew I would not be disappointed by this recipe. I printed it on the spot and let me tell you: it's amazing!

It's simple to throw together at the last minute (it was a starter at one of my infamous impromptu dinner parties) and downright delicious. It's vegetarian-friendly and although the ingredients are basic, the flavor is rich and complex. I highly recommend you make it, so here's the recipe.

Still don't know what to serve on Sunday? How about grilled red, white, and blue pizzas?! This festive and fabulous idea comes from Chef Eric Lee of Simi Winery's Landslide Terrace Pizza Cafe in Healdsburg, CA. While you could enjoy these pies at the cafe, they are fun to make at home and absolutely delicious.

The red pizza is the most classic, with tomato sauce, mozzarella, and a BLT garnish. The white pizza celebrates the ingredients of the season with a fresh corn, zucchini, and leek topping. The blue is the most exotic, with Peruvian purple potatoes, blue cheese, and caramelized onions.

Get started a day in advance on preparing the toppings, then all you have to do during the barbecue is grill the dough and finish the pies. Serving the pizzas as a trio is an excellent conversation starter; each of my guests were eager to say which was their favorite. I loved them all! For the recipes, keep reading.

Check out this recipe for quinoa-stuffed zucchini that FitSugar member Angelica shared in our Healthy Recipe community group. Inspired by a meaty recipe for stuffed zucchini, I adapted a high protein vegetarian version with quinoa. It turned out delicious! I sliced off the top half of the zucchini and nuked it for three minutes then hollowed the zuccs out. As I filler I cooked a cup of quinoa and added chopped zucchini, two spoonfuls of olive tapenade, crushed mint, feta and salt and pepper. Easy, tasty, and satisfying.

Dying to share one of your favorite recipes? We're dying to hear about it, so share it in the Healthy Recipe Group.

When I hear the word scramble, I automatically think of eggs. However, this vegetarian-friendly recipe replaces the eggs with crumbled tofu. The resulting dish, seasoned with chili powder and cilantro, is flavorful and hearty. Feel free to use the recipe loosely, if you prefer red peppers and mushrooms, throw those in place of zucchini and corn. For a complete balanced meal, serve the scramble with warm tortillas and black beans. To look at the savory and satisfying recipe, read more

Even if "kuku kadoo" — the traditional name for this dish — doesn't ring a bell, surely we're all familiar with the concept of a fabulously fast and easy frittata. In this Persian version, eggs combine with sauteed zucchini, onions, garlic, and ginger for a casserole that's simple to bake but exotic to taste.

Most of the spices are probably already in your pantry, and since this dish serves six to eight, you'll probably have enough leftovers to enjoy the frittata for dinner again this week. Serve aside rice and create a hearty meal, or two, when you read more

Happy St. Patrick's Day! The Irish holiday may conjure up memories of soda bread and corned beef, but hold the Guinness because we're using the green theme to get our wee lads and lasses to gobble up their veggies.

Set your child's taste buds out to the Celtic Sea with an easy vegetable recipe that only requires two ingredients! The steps are so simple a tot can put their chef's hat on and get cooking with minimal assistance from mama. Preheat the oven to 450 degrees, then slice a zucchini down the center and place it in a glass baking dish. Sprinkle the top with your child's favorite shredded, crumbled, or sliced cheese (in the festive spirit we used a shredded Irish cheddar). Pop the veggies in the oven and bake until the cheese is melted and golden. Let your kiddo entertain himself by fashioning a sail out of a toothpick and a piece of trimmed construction paper which he can design. Once the zucchini has been taken out of the oven and cooled for a couple of minutes, attach the sail and plate.

When I go out for Mexican food, I love to order unhealthy dishes like queso dip, nachos, or a heaping plate of carnitas. However, when I make Mexican at home, I favor light and fresh dishes like these veggie tacos.

They're filled with roasted mushrooms and zucchini, resulting in a taco that's hearty, but not fatty. To make them really figure-friendly, serve with homemade salsa or pico de gallo. Enjoy these simple and scrumptious tacos tonight! Get the recipe.

Instead of ordering takeout on this Friday night, stay in and whip up a healthful, but uncomplicated chicken stir-fry. How simple is this? You toss zucchini, carrots, onion, and red pepper (or whatever veggies you have on hand) in a searing hot pan to cook, then throw in boneless skinless chicken breasts. Season with your favorite store-bought stir-fry sauce and ground ginger. Serve with cooked rice and you've got a crowd-pleasing meal quicker than it could be delivered. Sound delish? Then get the recipe now

Sundays are my shopping nights, but in a chaotic turn of events, I had a jam-packed weekend and wasn't able to squeeze it in. Thankfully, I've got everything I need for a spectacularly seasonal meal with leftover zucchini, gruyere, and basil from last night. The only other ingredients are pantry items — olive oil, corkscrew pasta, breadcrumbs, and garlic — and frozen corn works as well as fresh in a pinch. I've dodged tonight's potential dinner snafu and created a dish that tastes great fresh and hot, or served chilled the next day.

If only everything in life were so easy! See the recipe

Although I had beef with Quizno's Toasty Bullet subs, I really enjoyed the Pesto Turkey flavor. The anise-tinged flecks of basil and pine nut reminded me how much I love spreading a little bit of pesto in sandwiches. And ever since PartySugar made better-than-store bought homemade pesto, I've been inspired to incorporate the same elements into dinners I savor at home.

Everything's coming together this weekend, when I light the coals to make these basic — but far from blasé — zucchini grilled cheeses. They're a snap to put together, and perfect for my vegetarian friends. See the recipe.