This casserole is made of three layers: rice, chickpeas, and zucchini. For the first layer, you'll need long-grain rice, ...

Bake for 15 minutes, until tender. Meanwhile, in a large skillet, heat 2 tablespoons of the oil. Add the shallot and cook over moderate heat until softened, 3 minutes.

4. In a bowl, stir the ricotta, ¾ cup of the Parmesan, the egg and extra yolk, nutmeg, parsley, salt, and pepper until blended. 5. Leave the zucchini slices on the baking sheet.

In a bowl, whisk the eggs with the feta; pour over the mushrooms. Season with pepper and sprinkle with the provolone. Bake the moussaka for about 45 minutes, until the top is golden.

Heat the oven to 350°F. Heat the oil in a 10-inch skillet over medium-high heat. Add the zucchini and onion and cook for 5 minutes or until they're tender.

Makes 12 servings 4 cups thinly sliced zucchini (about 2 medium) 1 cup coarsely chopped onion; ¼ cup (½ stick) butter; 2 tablespoons chopped fresh parsley ...

1. First, boil the ziti until it becomes al dente in a pot of salted water. 2. In a heavy 12-inch skillet, heat the olive oil and saute the onion, bell pepper, garlic, parsley, and zucchini. When ...

1. Set the oven at 350 degrees. Butter a 9-inch springform pan. Line the bottom with a circle of parchment paper and butter the paper. Have on hand a rimmed baking sheet.