Zucchini patties go well with a fresh feta salad or steamed veggies for a light meal. They also pair nicely with a simple parmesan cheese, sour cream dip or spicy BBQ sauce. For a heartier option, ...

Australian cook and author Julia Busuttil Nishimura shares her delicious recipe for a zucchini and slow cooked onion galette.

One underrated veggie can take your casseroles from indulgent to nutrient-rich. Find out what it is and how to use it for flavor, texture, and health.

Meatballs are pretty much an “everybody” food. They can be made with almost any type of ground protein — including poultry, beef, pork and lamb — and sometimes there’s no meat at all. Instead, they’re ...

Audria Ruscitti took being cooped up during COVID and focused her energy on cooking. Her semiweekly column features a homecooked recipe from her life balancing work and family.

Topped with crispy, spiced chickpeas, this nontraditional sheet-pan ratatouille is a perfect place to use the last of summer’s produce.

Who hasn't fallen for a dish in a restaurant or on delivery, only to realize that it would have taken only three ingredients and 15 minutes to reproduce it at home? The result: a hefty bill for ...

The main difference between summer and winter squash is the skin. Summer squash is harvested before it fully matures, which means its skin is still tender and full of flavour. Winter squash has a ...

Vegetable-loving cooks can make ratatouille all summer long, from the first moment that peppers, zucchini, eggplant and tomatoes get glossy and ripe.

Fall and bacon go together like sweaters and chilly mornings, and 7 recipes are here to back that up. It’s the kind of food that doesn’t need a pitch because everyone already knows it brings ...

Depending on how big, you can still make use of it. Summer squash, including zucchini, develop hard seeds fairly quickly, giving them an unpleasant mouth feel. If the seeds are hard, but the flesh isn ...