There's something irresistible about a local farmers' market in late summer. There are so many yummy fruits and vegetables in season right now — including zucchini. I love zucchini and often buy it to ...

This recipe is a perfect way to use large garden-grown zucchini and a fistful of herbs. Instructions: Use a spoon to scrape and discard the soft center flesh and seeds from the zucchinis, leaving ...

3/4 cup tomato sauce (or 2 medium tomatoes, pureed) 1 tablespoon chopped fresh basil, or 1 teaspoon dried 1 to 2 cloves garlic, minced 1. Heat oven to 350 degrees. 2. Trim ends off the zucchini and ...

It’s every gardener’s secret September shame: Those zucchini plants you’ve been nursing along all summer suddenly have gone ballistic. Maybe you went away on vacation for a week. Maybe you merely ...

1. Preheat the oven to 400 degrees. Use a little oil to lightly grease a 9- by 13-inch casserole dish. 2. Pour the tablespoon of oil into a large skillet over medium-high heat. Once the oil shimmers, ...

Jambalaya is a rich tomato-based dish from Louisiana that is jammed with meat and bold flavorings. And it is not generally considered a healthy dish. To health it up a bit, we switched out some of the ...

Trim ends of zucchini and cut into sections roughly 2 1/2 inches long. Soak in cold, lightly salted water 30 minutes. Cut shallow “X” in bottom of each tomato and cook in rapidly boiling water just ...

The weather here on my little patch of heaven in southwestern Ohio has played havoc with my tomatoes. All varieties, including grape, hybrid and heirloom tomatoes were growing well until a few weeks ...

You may expect stuffed zucchini flowers to be filled with a delicate mixture of cheese, then dipped in a tempura batter and fried for a crisp finish. This Greek recipe is a little different, featuring ...

Scoop and fill zucchini squash with flavorful and healthy ingredients. Scooped and stuffed vegetables are a delicious and healthy way to compose a full meal in an edible vessel packed with flavorful ...