Sometimes supper just needs to be creamy and comforting, and that's exactly what you get with this Zucchini & Chicken Alfredo ...

A perfect summer companion, our hearty zucchini cheese bread with pumpkin seeds is simply the best. Try this rustic, tasty ...

Heat the olive oil in a 10-inch skillet over medium heat. Swirl to coat the pan and cook the onion and garlic, stirring frequently, until softened and just beginning to brown, about 6 to 8 minutes ...

In August, this practice often leads me down one of two paths: 5-minute tomato sandwiches or one-pot zucchini pasta. Both are magical, in a way: the former uses Boursin to add garlicky, herby ...

Reserve 1 cup of the cooking water. Drain pasta. Add ½ cup of the reserved pasta water to the zucchini and stir well, scraping up any browned bits on the bottom of the skillet.

The genius of the recipe—the first in my new column, Jesse Fixes Dinner, all comes down to the zucchini preparation: First, you’ll cut yellow or green summer squash (or a combination of the ...

1 pound dried orzo pasta or other small pasta Salt and freshly ground black pepper 1 1/2 pounds zucchini, cut into quarters lengthwise, then crosswise into 1/2-inch-thick pieces Extra-virgin olive oil ...

A video on my social media feed reminded me that sliced zucchini squash makes an inexpensive, low-cal substitute for lasagna noodles, and it doesn’t require a lot of fuss to prepare. So I set ...

While the squash is baking, grind whatever stale bread you’ve got lying around in a food processor with 1 or 2 peeled garlic cloves. You can add some freshly grated Parmesan cheese, too, if you ...

Ingredients 1/2 cup tri-color quinoa, uncooked 1 cup water 1/2 teaspoon salt, plus more to taste 1/2 pint cherry tomatoes, quartered 1 small shallot, chopped 1/4 cup jarred sun dried tomatoes with ...

I considered this dish a test run for what I hope will be a veggie-forward summer in the kitchen. In addition to the cheese-coated zucchini planks, the recipe features an easy meat-and-tomato ...