I love this method of cooking zucchini. It is the one I return to time and again.
In Israel stuffed vegetables like these are a culinary treasure.
I use medium-size raw shrimp and puree the tails in a food processor, then combine the puree with pieces of the shrimp to form thick burgers.
The best thing about this dish of courgette spaghetti with a fresh tomato sauce is that it is a lower calorie alternative to the traditional pasta dish.
A vegetarian soft taco filling.
This is a combination of my mother's eggplant Parmigiana and a French tian.
A simple and elegant raw zucchini salad.
Over the last few years I have started to love zucchini, but I have to admit that by the end of the season, it’s like, “Not another bloody zucchini!” That said, this is one of the joys of eating seasonally -- anticipation and excitement at the start of the season, despair and overload at the end.
This recipe is full of fresh flavors and takes no time to make.
This is a classic Provençal gratin, one of my favorite dishes from the region. It's bound with rice and egg, it's great cold or hot, and if you have more summer squash than you know what to do with, look no further.