Zucchini grows like a weed in our garden, and I find it difficult to eat it all without getting bored. Sound familiar? Here are some tasty ways to use up fresh zucchini.
This vegetarian shepherd’s pie recipe is a simple yet delicious lambless version of the real thing.
Simple but stunning: roasted zucchini slices wrapped around herbed ricotta and served on a pool of warm tomato sauce.
An easy, incredibly flavorful soup that tastes best just barely warm.
This classic Italian soup is always vegetarian, and if you leave off the parmesan cheese it’s vegan.
These breaded and pan-fried fritters are delicious hot or cold. Try them with a bit of your favorite sauce or dip.
A mix of seasoned, roasted vegetables and seitan. Serve it with rice or noodles for a delicious vegan meal.
If you’re looking for an easy way to make up a healthy meal out of leftover vegetables, a vegetarian stir-fry is the way to go.
Roasting vegetables brings out all kinds of flavor and depth. There’s no set recipe – just toss a few of your favorite veggies with oil and salt and roast!
One of the most delicious ways to use zucchini that I’ve ever found, and it’s quick and easy too! This dish is perfect for parties and pot lucks, because you can make it the day before and it tastes great whether hot or at room temperature.
Three very different vegetables combine to make a flavorful soup.