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They are a perfect grab-and-go breakfast or snack at around 200 calories per big cookie. And for more easy and delicious zucchini recipes, check out my cookbook, “The Zucchini Houdini.” ...

Cut the 4 largest zucchini in half lengthwise, then scoop out the flesh with a teaspoon, leaving an edge of about ¼ inch thick. Chop the zucchini flesh, then finely dice the remaining zucchini.

Zebadiah Zucchini weighed in at 7 pounds, 1 oz. It was a natural delivery, but my husband may have strained his back wrestling the squash from its leafy lair. Zeb quickly became part of the family.

A higher cooking temp will lead to crispy but tender zucchini, so 400 tends to be the go-to. Finally, elevating the zucchini while baking allows the heat to surround it, with moisture falling away.

Admittedly, this isn’t a recipe I’m very familiar with, nor have I ever published any “stuffed” or “fried” zucchini blossom recipes in previous columns or any of my cookbooks. The ...

The cookies, which are made with coconut oil instead of butter, make the perfect sweet treat for vegan dads this Father’s Day. And if you don’t need the cookies to be gluten-free, you can use ...