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With roasted tomatoes, zucchini, and corn, this pasta primavera is an ode to summer.
Ratatouille is a bright and chunky summer vegetable stew, rich with olive oil and fragrant with garlic and herbs.
This creamless yet creamy zucchini soup is thickened with walnuts. Serve it hot or cold, depending on the weather.
This zucchini bread studded with walnuts is a great way to use up your summer zucchini. Add chocolate chips, if you like!
Here, zucchini is peeled into wide ribbons to mimic pappardelle pasta, and pesto adds vibrant summer flavor.
Need to the perfect side to jazz up simply grilled chicken, salmon, or steak? This corn, zucchini, and tomato sauté with creamy goat cheese will please all around.
Loaded with shredded zucchini and chocolate chips, these zucchini muffins make a wholesome on-the-go breakfast or after school snack.
This zucchini frittata is delicate and creamy, almost like a crustless quiche.
This rich chocolate zucchini bread makes the perfect afternoon snack whenever you’re in need of a chocolate fix.
These crispy zucchini fritters make a wonderful starter or side dish, and they’re a delicious way to use up your summer zucchini.
Creamed zucchini is easy to make: simply sauté garlic and grated zucchini in butter and then finish off with fresh basil and a splash of heavy cream.