Author: Michael Symon
Crisp, light and VERY tasty deep-fried zucchini. Serve in a napkin-lined basket with a side of Ranch-style dressing.
Author: KUMLA
Author: Joan Nathan
Author: Danielle Brackett
Author: Faith Willinger
Squash stuffed with ricotta cheese and spinach. I prefer a bit more garlic, and this can also be done on a grill by simply wrapping in foil.
Author: Whitney
Author: Tori Ritchie
Author: Jessica Goldman Foung
Author: Marjorie Altman
Because these turn out so well without having to dip them in any milk or eggs, they make a fantastic vegan treat! But even for the die-hard carnivores...
Author: juliemay7
Author: Jenny Rosenstrach
Vegetable Frittata with Asiago Cheese
Author: Suzanne Tracht
Author: Molly Stevens
Veggies with the simple additions of kosher salt, freshly ground black pepper, and extra virgin olive oil taste incredible when grilled. They'll probably...
Author: The Bunny Chef
The beauty of oven omelets and frittatas is that they need no crust (unlike a quiche). Fortunately, the slow cooker does this job well-the eggs stay moist...
Author: Beth Hensperger
Author: Maggie Ruggiero
Author: Melissa Roberts
Simple and stunning, a great side particularly for the barbecue chicken breasts I have named humbly 'The World's Best BBQ Chicken Breasts.'
Author: Sonya Jane
Author: Melissa Roberts
Got this recipe from the best Auntie in the world. Love them!
Author: Tricia Spooner
Author: Chef Neil Perry
The pasta cooking liquid helps turn the cheese, cream, and sautéed vegetables into an incredible sauce.
Author: Bon Appétit Test Kitchen
I like to grate & freeze zucchini. Just be sure to drain well before using. Also you can slice & freeze separate slices on a cookie sheet and then put...
Author: Carol
These are a family favorite; they are requested all the time and go great with honey cornbread! They are also a very healthy meal choice. My picky 12-year-old...
Author: Jenn Corak
Author: Katie Brown