Add the zucchini and mix on low speed till just combined. 5. Fill each of the mini-muffin cups to three-quarters full and bake until a toothpick inserted in the center comes out clean, 10 to 12 ...

Those darn zucchini! Even this late in the summer, there may still be an army of them occupying your garden, and each one is as big as a blimp. Bake away your garden's bounty by making zucchini fries ...

This week, we have a recipe for a quinoa, chicken and zucchini egg bake from Anna Berman, the cooking teacher, personal chef, food stylist and recipe developer who runs the food blog Snacking in the ...

Combine mixture with zucchini, stirring until blended. Turn into a buttered 1 1/2 quart casserole. Sprinkle top with remaining Parmesan. Bake uncovered for 35 to 40 minutes. If the dish has been ...

Stir in the zucchini mixture and season well. Spoon into four 500 ml (17 fl oz/2 cup) greased ovenproof dishes, but not right up to the brim. Sprinkle with the remaining parmesan and bake for 25 ...

Make zucchini the star of the show and stuff them with beef, cheese, herbs and pepper, then bake until tender and savoury. Credit: Danielle Abou Karam Preheat the oven to 180°C. Heat a good ...

Through the years, I’ve discovered that cherry or grape tomatoes, cucumbers, green beans and zucchini might not thrive under my ... but for some reason decided to bake. It was even better baked. I ...

Add the tomatoes, basil, and zucchini to the egg mixture ... sprinkle with cheese. Bake for 30 minutes at 350°F. Cook for 30-40 Minutes until puffy and golden brown. Remove from oven and ...

Add 1 teaspoon olive oil and 1/2 cup sliced zucchini and 1 cup sliced cremini ... Stir to combine. Bake for 10 minutes or until heated through.