Zucchini season always starts out exciting then suddenly your fridge is packed and you’re out of ideas. Whether it’s from your garden or the market, it tends to pile up fast. The good news? It’s one ...

With spring being so fickle some days, having us chilled to the bone with cold temps still hanging on, sometimes it's hard to remember sunnier, warmer days are coming. It won't be long before daylight ...

Pantry and fridge staples like Italian-style bread crumbs and Parmesan cheese are just two of the six ingredients needed to make this all-purpose baked zucchini recipe. As long as you have them on ...

Think of this zucchini pasta recipe as your gateway to the Italian summer in your mind’s eye. The fruit (yes, zucchini is a fruit) transforms into a pile of soft shreds with the help of a box grater.

Trim off the ends of the zucchini, then slice lengthwise into planks, leaving behind and discarding the seedy core. Cut the zucchini planks into 1/2 inch cubes and set aside. In a medium bowl, toss ...

Place the pignoli, lemon juice, nutritional yeast, and salt in a food processor, and pulse a few times, until thoroughly combined. Gradually add 6 tablespoons water, and pulse until the texture ...