Leave zucchini raw, or boil briefly until desired texture is reached. Drain and set aside. Heat 1 tablespoon olive oil in a medium skillet over low heat. Add minced garlic, stirring as it browns to ...

2. Toss the zucchini, summer squash and tomatoes with enough oil to generously coat. Spread out on the preheated roasting pan ...

Once we’ve reached the middle of summer, it’s impossible to ignore the fresh zucchini piling up at farmers markets and taking over gardens. While some people can’t get enough of summer’s most abundant ...

Milk Street’s Christopher Kimball is a wealth of information when it comes to cooking tricks and techniques. For this elegant, yet deceptively simple, late-summer vegetable tart, featured in Milk ...

1. Preheat broiler. In a medium bowl, combine eggs, salt and crushed red pepper. In a large broiler-proof skillet, heat oil over medium-high. Place zucchini slices in skillet; cook 3 minutes, turning ...

Passatelli al pesto di zucchine? It's like a love letter from Emilia Romagna, Marche, and Umbria with all those seasonal ...

Bianca Borges, a longtime director of culinary production for TODAY who is now a contributor to Christopher Kimball's Milk Street, is stopping by the TODAY kitchen to share two easy and healthy ...

Even with too much or too little rain, insect infestations and every other kind of threat to our gardens, there are some crops that reward us in abundance. And as wonderful as that is, we can eat ...

Every summer there comes a time when it’s not enough to slice a tomato or saute a zucchini or grill an eggplant. With almost everything but corn on the cob, simple gets boring. You start to want a ...

Here we are, in the belly of summer. Time to make the most of the season's bountiful produce before it's gone! So let’s talk about three glorious workhorses of the late-summer vegetable garden, farm ...

This combination photo shows, from left, corn, tomatoes and zucchini displayed at a farmers market in Milford, Conn. in August 2021. (Katie Workman via AP) Here we are, in the belly of summer. Time to ...