I used to chuckle at jokes about zucchini winding up on neighbors’ doorsteps in the middle of the night. And about zucchini baseball bats. Then a terrible thing happened. Zucchini disappeared from my ...

This high protein, low carb, and low calorie frittata is made with jalapeno pepper, onion, and zucchini. It’s easy to meal-prep and reheat later. Zucchini has several health benefits, such as ...

I just can’t seem to get enough zucchini and summer squash right now, but finding squash recipes that appeal to kids can be hard. (Unless you can get John Mueller to give up the recipe for his cheesy ...

Note: For a picnic, wrap the frittata wedges individually in plastic wrap to transport them. 2 teaspoons extra-virgin olive oil or grapeseed oil 2 small green or yellow zucchini, cut into fine ...

At Ventura’s Arroyo Verde Park on Sunday, if you squinted really, really hard, you could almost believe you were in the mountains of New Mexico -- the steep, brush-covered hillsides, the pine trees ...

Trim the ends from the zucchini. Shred the zucchini using the large holes on a box grater or the shredding disk of a food processor. Wrap the shredded zucchini in several layers of paper towels or in ...

Thank goodness for the frittata. Along with the chopped salad, the pasta bowl, the soup and the taco, this egg dish represents one of my go-to strategies for showcasing vegetables — and sometimes ...

This Zucchini and Herb Frittata with Cherry Tomato Salad is the perfect Meatless Monday dinner that’s easy, healthy, and oh-so-fresh. Featuring local summer zucchini, fragrant herbs, and creamy eggs, ...

My earliest memory of my mother’s home garden was her formidable yet beloved zucchini plant. Tucked underneath a bush of sprawling, heart-shaped leaves would be yellow squash blossoms that blessed us ...

Preheat the oven to broil, and set an oven rack in the second-highest position. In a small bowl, whisk the eggs with the water and ¼ teaspoon of the salt. Heat a 10-to-12-inch oven-safe skillet over ...

Serves 4 with leftovers. Adapted from “Cooking from Above: Italian,” by Laura Zavan (Hamlyn). Ingredients 2 tablespoons olive oil 1 garlic clove, peeled and smashed, but left whole 3 medium zucchini, ...

Beat the eggs in a medium bowl. Add the ricotta and Parmesan and beat to combine. Add the salt, freshly ground black pepper, basil and thyme and beat to combine. Set aside. Heat the olive oil in a ...