What a wonderful combination – fresh, cheesy, lemony, herby and of course with zucchini. This seems to be the summer vegetable whether it’s the star of a recipe, an ingredient in pasta, salads, or in savory and sweet dishes. I just happen to love zucchini and enjoy using it so many different ways so I … Continue reading
I just realized that I posted this recipe back in September, 2024. I take pride in that all 1500 recipes/posts are different and sometimes have similarities. I have occasionally repeated myself and I guess that is a good thing because in this case I made it again with minor changes. For now I am going … Continue reading
This recipe comes from Dan Pelosi through the New York Times Cooking site. It was given high ratings and good comments from readers. My only suggestion would be to use a different pasta such as fusilli or shells – something smaller. The corn seemed to get lost in the linguine (I did use bucatini). This … Continue reading
This recipe by David Tanis caught my eye on the New York Times Cooking site. I have one of his cookbooks “David Tanis Market Cooking – Recipes and Revelations Ingredient by Ingredient.” Sure enough upon looking through his cookbook I found the same recipe but it was called “Stewed Zucchini Pasta with Ricotta and Basil.” … Continue reading
Pasta and zucchini are a favorite combo any time of the year. I have a few recipes already, but different. This one uses mascarpone cheese (yum) and a gremolata garnish. It cooks quick all in one pot and the sauce just loves the pasta shells, inside and out, and coats them beautifully. 1-inch rigatoni works … Continue reading
I looked for a recipe online using creme fraiche, as I had some about ready to expire, and came up with this simple, quick dinner that is meant for two. Perfect – chicken breasts, a little pasta, creamy sauce with one of my favorite year-round veggies – zucchini (author used mushrooms) a touch of fresh … Continue reading
Nicolina Sergiacomo Peduzzi is the maker behind Rustichella D’abruzzo. the Italian pasta used in this post. She also created this recipe which I found in; Autentico Cooking Italian, the Authentic Way by Rolando Beramendi (2017). The pasta is made with carefully selected durum wheat semolina and pure spring water in Abruzzo where many consider the … Continue reading
This is another Korean side dish packed with a lot of unami. Broiling the zucchini until charred, coating it in a gochujang sauce and finishing with green onion slices and sesame seeds is a special addition to your meal. I recently purchased Christopher Kimball’s latest book “Milk Street Vegetables” (first edition October, 2021) with 250 … Continue reading
I love sheet pan dinners and most of all I love shrimps, especially when served with some veggies. The summer squash and zucchini were perfect sides and I served it over rice. The sliced baguette was brushed with the garlicky lemon butter sauce and the rest was combined with the shrimps.
There are so many ways to fix zucchini and I recently made two different zucchini chips. They are a perfect healthy snack instead of your traditional potato chips. Make your favorite dip depending on the spices you use on your chips. Slowly baked in a low oven… Used my dehydrator to dry these crispy chips… … Continue reading