It is hard to believe a pile of pretty orange and white flowers can be transformed into a flavorful appetizer in a matter of ...

This easy roasted zucchini and squash recipe is one of those go-to side dishes I make again and again—especially during summer when zucchini is everywhere. It’s just one sheet pan, a handful of ...

Dried zucchini slices make special treats when used as a dipper in place of taco or potato chips. To dry zucchini and other summer squash, wash, trim and cut into 1/4-inch to 3/8-inch slices.

There are still harvests of zucchini and summer squash to be made, and these recipes and techniques from Alexandra's Kitchen to Margaret and Irene Li can help ...

Add zucchini and cook, stirring occasionally, until zucchini is crisp-tender, about 3 minutes. Add garlic, Italian seasoning, salt, black pepper, and red pepper flakes and cook, stirring ...

Locally grown squash and zucchini are abundant this time of year, at MOON Co-op Grocery, Oxford’s Farmers Market, and home gardens. The challenge is how to use all of it.

Zucchini has developed quite the reputation as a low-carb staple, but that’s not the only nutritional benefit you can enjoy when you reach for one of these verdant squash.

Everyone treats the summer as the time for delicious, cheap corn and all the tomatoes, but those who grow zucchini? They are the ones who really know the meaning of overabundance.

This vibrant pasta salad features smoky grilled Halloumi, tender-crisp zucchini and squash, fresh herbs, and tangy pickled shallots all tossed with pasta for a bold, texture-packed summer dish.

Chef Eric Kish from Rosie's Italian Grille shares recipes with Good Day on WTOL 11.