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Zucchini
Monday's Leftovers: Summer Vegetable Pasta
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.
Sunday BBQ: Grilled Gruyere & Zucchini Pesto Sandwiches
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.
Healthy Dessert: Carrot Zucchini Bread
Zucchinis are overflowing out of many people's gardens now so you can either find them free from a generous friend, or for a couple bucks at your local farmers market. Once you get your hands on this green summer squash, give this recipe a try.
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Chilled Zucchini Soup Two Ways — Beginner and Expert
I'm a major supporter of soup, and believe in eating it year-round, regardless of the weather. Yet I know how some of you can't bear to steam up sun shades with bowls of hot liquid in the Summer. If you fall into the latter category, chilled zucchini soup, with its creamy body and subtle flavor, is just the thing to talk you off the ledge.
Fast & Easy Dinner: Pasta Salad With Grilled Vegetables
Go veggie tonight with this quick Summer pasta salad. It's chock-full of grilled tomatoes, zucchini, pepper, and scallions. Black olives provide a salty brininess to the dish.
Learn to Love: Summer Squash
I have always held Winter squash in greater esteem than the Summer variety, since zucchini and crook neck squash seem to pale in comparison nutritionally. But it looks like I was wrong, because Summer squash has a lot to offer.
One cup of zucchini provides about 15 percent of the recommended daily intake for vitamin C and 10 percent of vitamin A.
Monday's Leftovers: Portobello and Zucchini Tacos
One of my favorite ways to liven up tired weeknight favorites is to give them a seasonal twist. Switch up the same old vegetarian tacos by swapping canned beans for farm-fresh roasted vegetables.
Slip leftover portobello mushroom caps and slices of roasted zucchini squash between warm corn tortillas to add a delicate earthiness to your meal.
Go French With Savory Crepe Ratatouille
After making a scrumptious ratatouille sandwich, I couldn't get the tasty French dish out of my mind. This time, I opted to serve the cooked vegetables in a more traditional way: in a classic French crepe. Considering the prep work, ratatouille is a time-consuming dish, but once the veggies are cooking it's pretty fast and effortless.
Fast & Easy Dinner: Zucchini With Quinoa Stuffing
While I've stuffed a potato and bell pepper plenty of times, I've never had stuffed zucchini — until now! This recipe ingeniously fills the boat-like vegetable with a quinoa-white bean mixture. The technique is simple and can easily be adapted to suit your dietary needs.
Feed a Crowd With Hearty Moussaka
If you've never had moussaka, the popular Greek dish that traditionally consists of ground meat and sliced eggplant, I highly suggest you make it soon. I recently did and couldn't help but wonder why I had never made this fantastic dish before.
Although there are several steps in the recipe, the final result is insanely delicious.
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