Summer brings an abundance of fresh, vibrant produce, and for me, zucchini and yellow squash are always at the top of the ...

Only the zucchini, yellow squash and potato would allow me to slice them to 1/32” thickness on my mandoline. For these thinnest rounds, I microwaved them 4 minutes each, but opened the oven to ...

Place squash halves in a microwave-safe dish, cut sides down and fill dish with water to a depth of approximately inch. Microwave 8 minutes. Remove dish from microwave; turn squash right-side-up.

"In this recipe zucchini are hollowed into 'boats' and stuffed with bread crumbs, Cheddar cheese, onion, parsley, egg and ...

2 teaspoons sea salt Freshly ground black pepper 1 cup chopped fresh basil leaves Instructions Warm a Dutch oven or large pot over medium heat. Place the bacon into the pan and cook just until it ...

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 ...

Since zucchini can grow to be life-sized during the summer months, this means it won't cook at the same rate as a much smaller yellow squash if it's kept in larger-cut shapes.

Toss squash with about 2 tablespoons extra-virgin olive oil and season with salt and freshly ground black pepper. Roast in the oven for about 8-10 minutes, stir and roast another 8-10 minutes ...