From loaves to relishes to casseroles - easy zucchini recipes your family will love.
Better than frozen from the grocery store, this lasagna's fresh-tasting vegetables will appeal to vegetarians and meat eaters alike.
See the recipe
When her children were young, Kathy Millman, mother of Canadian Living Test Kitchen chef Kate Dowhan, would make this family favourite several times a month. Leftovers are ideal to take to work or school in vacuum bottles.
Vegetables and cheese turn a meat loaf into a one-dish meal. Make use of the hot oven to bake potatoes, too.
Strip loin grilling steak is a tender cut to cook right away but is even more flavourful if marinated first. You can also use rib eye, tenderloin or top sirloin grilling steak. With the zucchini grilled alongside, this is a no-fuss meal.
This moist bread is a great way to sneak zucchini into unsuspecting mouths.
In large bowl, combine oil, lemon juice, garlic, salt and pepper. Brush zucchini with lemon mixture. Place on greased grill over medium heat; close li...
Kissed with lime butter then caramelized on the grill, colourful vegetables brighten up any plate.
Preheat oven to 425°F (220°C).
In large bowl, stir together flour salt and baking powder. In separate bowl, whisk together oil, milk and 1 of the eg...
This sweet, tangy, hot zucchini relish gives your mouth a thrill. Use it on everything from hamburgers and hot dogs to tuna salad sandwiches.
Don't let anything from an overflowing garden of zucchini go to waste. Bake some loaves to enjoy with fruit for dessert, a quick snack or even breakfast on the run.
In large skillet, melt butter over medium-high heat; saute onion, garlic, zucchini, red pepper, oregano, 1/2 tsp (2 mL) each of the salt and pepper an...
This slow-roasted dish is ideal for using up garden zucchini before they get too large. Stuff them loosely so the rice can expand as it cooks. Look for a robust sausage with lots of flavour.
In bowl, toss zucchini with salt ; let stand for 15 minutes. Drain and squeeze out liquid. Add vinegar, sugar, sesame oil, garlic, and hot pepper fl...
This vegetarian main dish is light but deliciously satisfying.
Refreshing for hot summer nights, this smooth sipper showcases seasonal local vegetables. Fragrant with curry and ginger, it's swirled with yogurt and chilled until deliciously cold. To create this soup, as well as our zesty, colourful salsa topping, follow our simple steps.
Goat cheese makes a playful pattern over grilled zucchini.
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