Zucchini is one of the most versatile veggies. You can eat it as a snack or as an appetizer, and you can sneak ’em into any meal, from pasta to polenta. And it’s during these summer months that we ...

Shrimps 400 g rossi Lemon peel q.b. Mint q.b. Extra virgin olive oil q.b. Fine salt q.b. To prepare the pasta with zucchini pesto, shrimp, and mozzarella, start with the zucchini: wash them, trim the ...

On a recent trip to the market, some of summer’s best and freshest local produce was showing up. There were bushels of beautiful kale; baskets of early Red Haven peaches; and, of course, tons of ...

Zucchini is loaded with moisture, so it has the potential to sog out the pastry and prevent it from baking properly. To avoid this, pre-salting the zucchini is key. Line a large baking sheet with ...

Because zucchini is still so abundant this time of year, I gathered some recipes to make sure none is put to waste. The Zucchini Bread recipe came from the Nutrition Department at Rhode Island ...

This recipe (find the detailed version on Bodrug's site) starts with a clever foundation of roasted zucchini. Instead of using raw zucchini, which can be watery and very mild, you’ll slice it up and ...

Zucchini is one of the most versatile veggies. You can eat it as a snack or as an appetizer, and you can sneak ’em into any meal, from pasta to polenta. And it’s during these summer months that we ...

If you’ve ever grown zucchini or been friends with someone who does, you know how quickly this mild, green veggie can pile up in your garden—and your kitchen. At first, it’s exciting: you whip up ...