Lose yourself in tangy pumpkin and luscious chocolate in hot-from-the-oven brownies that feature pretty swirled tops.View Video
Pumpkin ... it's basically the best ingredient ever. We love it in everything -- pies, cookies, soups (and the list goes on). But let's be frank: There's nothing worse than having leftover canned pumpkin to use up. That's where we step in! Our collection of irresistible pumpkin recipes use up a full can of pumpkin. Try one of our canned pumpkin recipes today.View Slideshow
Our slow-cooked fall recipes are perfect for warming yourself up on a cool autumn night. Comfort food favorites like pumpkin bread and spiced chili, as well as global twists on classic autumn flavors, guarantee that these fall slow cooker recipes are sure to satisfy.View Slideshow
Delicious when grilled, sauteed, or paired with other veggies, zucchini is about as versatile as vegetables come. We've rounded up our favorite zucchini recipes for you to try, including stuffed zucchini, zucchini bread, and chocolate zucchini bars.
Galettes are known for their flaky flat crust and irresistible fillings, and this zucchini-stuffed pastry is no exception. Pair the crisp-tender veggie with three types of cheese, lemon juice, and a drizzle of olive oil, then pop in the oven for a golden-brown appetizer.
Zucchini Tip: Salting the zucchini helps remove excess water so you don't end up with a soggy crust.
Present your family with a hearty bowl of summer soup brimming with zucchini and sweet corn in just 35 minutes. Warm cheddar cheese biscuits round out the easy main-dish recipe.
Showcase your garden's finest fresh vegetables in this colorful summer pie from Trisha Yearwood. Stacked with zucchini, yellow squash, tomatoes, and two types of gooey cheese, the savory pie can be served as both a side and main dish.
Give quick-cooking couscous a burst of summer flavor with fresh-squeezed lime juice and a medley of zucchini, carrots, and green onion. Make the dinner recipe lighter by preparing the couscous with reduced-sodium chicken broth and decreasing salt to 1/2 teaspoon.
Whip up a flavorful frittata in just 30 minutes with the help of fresh-from-the-garden vegetables. Perfect for brunch or a simple supper, the easy egg dish gains crunch from a sprinkle of chopped walnuts.
Grill up a batch of zucchini for this colorful, summery salad. You'll love the addition of snipped dill, fresh mozzarella cheese, and zesty lemon juice. Pair with toasted ciabatta slices, then serve warm.
Stove-Top Method: Cook zucchini for 6 to 8 minutes in a grill pan, turning once.
Learn how to grill zucchini to perfection for your next summer party. The nutritious veggie can be modified with a variety of toppings and dressings to fit the tastes of guests.
A drizzle of oil and vinegar, skillet-cooked zucchini, peppery arugula, and thin strips of prosciutto transform purchased focaccia into a gourmet summer side. Bonus: Each loaded bread slice has fewer than 300 calories!
Give hollowed zucchini boats a Mexican makeover by stacking them high with all your favorite taco toppings. Poblano pepper adds subtle heat to the fiesta-ready snack.
Who says a gyro has to have meat? Grill skewers of Halloumi cheese, red sweet peppers, and zucchini, then spread with homemade pesto and stuff into fluffy flatbread for a seriously irresistible vegetarian sandwich.
Pile zucchini slices between all your favorite farmer's market veggies for one extraordinary summer torte. Garlic oil and smoked Gouda give the impressive (and healthy!) main dish savory flavor.
Start your morning with a warm breakfast casserole packed with gooey cheese, crusty bread cubes, and crisp-tender zucchini. Snipped dill and green onion add delicate flavor to the elegant breakfast recipe.
Classic zucchini bread is even better with dark chocolate pieces and a rich chocolate drizzle on top. Let the loaf stand overnight before slicing so it's extra moist and delicious the next morning.
Ditch the pickle relish and substitute our undeniable trio of zucchini, onion, and sweet peppers for your next outdoor party. The crisp and tangy topping complements all your favorite grilling recipes plus sandwiches, potato salads, and more!
Instead of zucchini bread, try our mouthwatering chocolate zucchini-banana bars. Shredded zucchini and ripe banana make them extra moist. You'd never believe that this indulgent treat comes in at fewer than 200 calories.
Impress at your next get-together with a delicious, airy zucchini souffle that's made with yellow corn and plenty of cheese. Top with our fresh cilantro-tomato relish and Parmesan for a praiseworthy finish.
Zucchini stars alongside sweet Italian sausage in this healthy twist on classic lasagna. With mozzarella, Alfredo sauce, and fresh rosemary, it's a delicious seasonal potluck bake.
Our editors love that these sweet zucchini cupcakes work for breakfast, too. Just omit the Greek yogurt frosting and try them with a drizzle of honey. Thanks to whole wheat flour, fat-free milk, and applesauce, they’re a healthy treat, too.
We can't get enough of this low-cal, Italian-inspired zucchini bake. Each slice is filled with mushrooms, bread crumbs, sauteed garlic, and cheese, then baked with homemade Parmesan sauce.
With zucchini, summer squash, garlic focaccia, and four kinds of cheese, this savory strata makes the perfect brunch offering. Sprinkle with fresh parsley before serving.
Spiced mixed nuts add just the right amount of crunch to our moist zucchini corn bread. Served warm, it's the perfect complement to any meal.
Find out how to make delicious corn bread with these simple tips.
We've wrapped roasted pork tenderloin in thinly sliced zucchini strips, roasted it, and topped it with tangy pesto for a delicious dinner that's ready in just 35 minutes.
You'll feel good about the fresh veggies in this quick lunch or dinner. Just layer spinach, mayonnaise, goat cheese, zucchini, and tomato on sourdough bread, then toast until golden.
This delicious and budget-friendly dinner comes together with just four ingredients, including crunchy broiled zucchini and basil-coated chicken breasts.
Heap smoky bacon, Parmesan cheese, and spicy peppers into grilled zucchini shells for a vegetable side dish everyone will love.
Mix shredded zucchini with Parmesan cheese and a handful of pantry ingredients for a batter that fries up into crispy, garden-fresh cakes.
Tender poached eggs settle into creamy Parmesan polenta. Add a quick saute of zucchini ribbons and peppers, and you have a meal.