It’s every gardener’s secret September shame: Those zucchini plants you’ve been nursing along all summer suddenly have gone ballistic. Maybe you went away on vacation for a week. Maybe you merely ...

It’s every gardener’s secret September shame: Those zucchini plants you’ve been nursing along all summer suddenly have gone ballistic. Maybe you went away on vacation for a week. Maybe you merely ...

There's something irresistible about a local farmers' market in late summer. There are so many yummy fruits and vegetables in season right now — including zucchini. I love zucchini and often buy it to ...

3/4 cup tomato sauce (or 2 medium tomatoes, pureed) 1 tablespoon chopped fresh basil, or 1 teaspoon dried 1 to 2 cloves garlic, minced 1. Heat oven to 350 degrees. 2. Trim ends off the zucchini and ...

Lisa Lillien shares an easy way to cut calories from the popular Italian recipe Lisa Lillien is the author of the popular Hungry Girl website and email newsletter, featuring smart, funny advice on ...

Stuffed zucchini flowers are one of my favorite summertime recipes. These edible squash blossoms are only available from late spring to early fall, and are among the most fragile vegetables at the ...

Although these big zucchini may no longer be good for cooking by themselves (the marrow is too watery), with a little preparation they make ideal cases for all kinds of fillings. And there are few ...

The conventional wisdom is that the only use for zucchini this big is compost, preferably added in the dead of night so that none of your neighbors can see what you’ve done. It’s every gardener’s ...

Preheat oven to 350°. Score zucchini (like you’re dicing an avocado) and scoop out insides. In a large skillet over medium-high heat, heat oil. Add onion and cook until soft, 5 minutes, then add ...