Substitute half of the zucchini with another summer squash. Bulk up the casserole by mixing in 2 cups cooked rice. Use other spices like smoked paprika or blends like Italian seasoning to flavor the ...

This summer, use up all that zucchini! These zucchini recipes include zucchini bread, stuffed zucchini, zucchini noodles or ...

Think outside the zucchini! There are several types of summer squash to try this, well, summer. From pattypan to yellow ...

Ditch winter standbys for summery flavor combinations, fresh produce, and outdoor eating-inspired casseroles. Check out our ...

Squash is a versatile ingredient that works well in both sweet and savory recipes. From summer varieties like zucchini to hearty winter types like butternut, there’s a lot you can make with it. It’s ...

At EatingWell, we are huge fans of zucchini and its health benefits. We've compiled some of our favorite four- and five-star rated zucchini recipes that we know you'll love, too.

Add onion mixture to squash in mixing bowl along with corn, white Cheddar cheese, sour cream, mayonnaise, eggs, ½ cup bread crumbs and ½ cup Asiago. Mix well and season to taste with salt ...

1. Set the oven at 375 degrees. Lightly oil a large heavy flameproof casserole or Dutch oven with a tight fitting lid (4- to 5-quart capacity). 2. Heat a large nonstick skillet over medium heat ...

Combine the zucchini, onion, cheese, beaten eggs, salt, pepper, chiles and tomatoes in a mixing bowl, then pour into the casserole. Top with the corn bread stuffing mix and dot with butter.

When hot, add the zucchini, 1 teaspoon salt and pepper to taste. Cook, stirring occasionally, until the zucchini is almost tender but still a little crisp, about 4 minutes. Add the onion and garlic.