Use small to medium zucchini. Large, zeppelin-sized zucchini to be dry and not as sweet as their more petite counterparts. No ...

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Preheat the oven to 375°. Butter an 8 1/2-by-4 1/2-inch loaf pan and coat it with sugar. In a large bowl, whisk the flour, cinnamon, salt, baking soda and baking powder. In a medium bowl, whisk ...

Watermelon + cucumbers is one of the most refreshing combos of all time. Throw in some mint, red onion, and feta and toss it ...

Chef John* turns a humble vegetable into a decadent treat with his *Chocolate Zucchini Bars* recipe! In this video, you’ll ...

Our best July 4th recipes include standout staples like hot dogs, burgers, potato salad, and ice cream cake, plus fun and ...

2) Mix the Batter: In a large bowl, combine zucchini, corn, red onion, garlic, eggs, flour, Parmesan, basil, salt, pepper, and smoked paprika. Stir until just combined.

Halve the zucchini lengthwise, then use a spoon to scrape out the seeds. Slice each half lengthwise about ¼ inch thick, then cut the strips crosswise into 1-inch sections.

This pasta dish, a riff on an offering served at Trattoria Bertozzi in Bologna, Italy, is a golden, fresh combination of guanciale (cured pork cheek), fragrant saffron, summery zucchini and short, ...