Zucchini is a summertime staple. And with just one simple technique and three ingredients— zucchini, salt and oil — you can transform the crisp vegetable into a tender, perfectly caramelized side dish ...

Dear Lynne: You know those dishes you can’t get out of your head? Mine is summer tomatoes with olives, tossed with a zucchini “pasta.” That is, the pasta actually was thinly cut zucchini. My attempt ...

Cooked correctly, zucchini opens up a bright, bold world of mouthwatering flavor. This garden-fresh glory has the power to take on tons of flavor, playing a leading role in primavera pastas, hearty ...

You don’t even have to cook the zucchini. I was drawn to Martha Stewart’s recipe, One-Pot Penne With Zucchini and Parmesan, because, as it says in the description, it’s “an ideal way to dispatch that ...

I used to chuckle at jokes about zucchini winding up on neighbors’ doorsteps in the middle of the night. And about zucchini baseball bats. Then a terrible thing happened. Zucchini disappeared from my ...

Trim ends of zucchini and cut into sections roughly 2 1/2 inches long. Soak in cold, lightly salted water 30 minutes. Cut shallow “X” in bottom of each tomato and cook in rapidly boiling water just ...

1. In a bowl large enough to hold all the ingredients, whisk the egg. Stir in the zucchini, onion, lemon rind and juice, parsley, the 1/2 teaspoon salt, and 1/4 teaspoon pepper until combined. Add the ...

If you always seem to have a plethora of zucchini growing in your garden come midsummer, then you’re probably desperately looking for new ways to enjoy it because grilling and sauteeing can only get ...

Ellie Honeybone completed a Bachelor of Media and Communications and Sustainable Development at Murdoch University. She began her career working in print media, first at the Sound Telegraph in ...