It’s every gardener’s secret September shame: Those zucchini plants you’ve been nursing along all summer suddenly have gone ballistic. Maybe you went away on vacation for a week. Maybe you merely ...

Bring a large pot of water to boil. Preheat oven to 400°. Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4″ thick. Chop the scooped out flesh of the ...

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1. Heat the oven to 400 degrees. Grease a gratin dish large enough to hold the zucchini with olive oil. 2. Cut the zucchini in half lengthwise and use a melon baller or serrated spoon to remove the ...

1. Preheat the oven to 350 degrees. In a large sauté pan, melt butter over medium-high. Add onion, carrot, celery and fennel seeds. Sauté until onion is tender and translucent, about 5 minutes. Add ...

3/4 cup tomato sauce (or 2 medium tomatoes, pureed) 1 tablespoon chopped fresh basil, or 1 teaspoon dried 1 to 2 cloves garlic, minced 1. Heat oven to 350 degrees. 2. Trim ends off the zucchini and ...

Instructions: Heat oven to 350. Lay zucchini slices cut-side up in a baking dish. Combine bread crumbs, thyme leaves, Parmesan cheese, salt and pepper in a bowl. Divide crumb mixture in half. Combine ...

Steps: Heat the oven to 400 degrees. Grease a gratin dish large enough to hold the zucchini with olive oil. Cut the zucchini in half lengthwise and use a melon baller or serrated spoon to remove the ...

1. Preheat the oven to 350 degrees. In a large saute pan over medium-high, melt the butter. Add the onion, carrot, celery and fennel seeds, then saute until the onion is tender and transparent, about ...