The versatile and abundant zucchini becomes a noodle in this gluten-free dish.
This zucchini bread is made with both whole wheat and all-purpose flour and flavored with lemon juice.
This delicious stuffed zucchini recipe can be served as either a sidedish or a maindish.
This easy to make quick bread is two side dishes in one!
Whole-grain zucchini bread, packed with fruit and fiber, is a low-fat treat.
A touch of the Hawaiian Islands highlights this sweet zucchini-nut bread. No spices are called for; the rich sweetness of pineapple and raisins provide ample interest.
A match made in heaven: scrambled eggs and zucchini. Note: this recipe is easily doubled, tripled, etc. Ratio of 1 to 2 zucchini per egg. Great served over rice. Variations: add one clove diced garlic to oil before adding zucchini. Or, add any of your favorite fresh herbs; they combine well with the eggs and zucchini. My favorite additions are oregano or rosemary. You could also add two teaspoons soy sauce to beaten eggs, or sprinkle over egg and zucchini when cooked.
Crushed pineapple and shredded coconut add a tropical note to this spicy, moist zucchini bread.