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

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 ...

You will love this simple stovetop recipe that uses yellow squash, zucchini and corn. It’s creamy, cheesy and just a bit spic, and least of all, it's ready in 15 minutes.

Make up a batch of carrot zucchini muffins for quick grab-and-go breakfasts. With bananas, oats, yogurt, coconut, pecans, ...

This fast and easy one-pot chicken and broccoli recipe is coated in a sweet and savory sauce with plenty of ginger and garlic ...

2 medium Zucchini squash, 1 medium Yellow squash, ½ red onion, 2 tablespoon olive oil, 1 sprig thyme, garlic powder, salt, black pepper Spread the vegetables in a single layer on the prepared ...

Cream cheese provides the backbone of this spread, but zucchini is the secret ingredient. Along with lemon, cilantro, garlic and a touch of parmesan, the combination creates a refreshing spread or ...

Thinner-skinned than their cool-weather cousins, zucchini and summer squash can be eaten raw, and because they are 95 percent water, are exceptionally hydrating (even more so than watermelon!).

Zucchini is 94 percent water, which is why it gets mushy when cooked for too long. The first step in this recipe involves salting the flesh of the zucchini and allowing it to stand for 15 minutes.

You will love this simple stovetop recipe that uses yellow squash, zucchini and corn. It’s creamy, cheesy and just a bit spic, and least of all, it's ready in 15 minutes.