Zucchini Lentil Soup

Zucchini Lentil Soup

June 3rd 2015By Susie Fishbein

Red lentils add an earthy tone to this soup and are one of the fastest cooking legumes. Lentils are even mentioned in the Bible, as Esau traded his birthright to Jacob for “a potage of lentils”! This historic legume is rich in fiber, niacin, potassium, and zinc. Don’t overcook the lentils or they will start to come apart. The spiced egg roll wrappers are a crisp garnish and sub in nicely for crusty bread or soup nuts.


Zucchini Baba Ganoush

zucchini babaganoush

July 15th 2013By Tamar Genger MA, RD

This recipe is adapted from one I found in the Wall Street Journal from the Israeli chef at Zahav. Perfect addition or change over from the Hummus and salatim you might serve on Shabbat. I like zucchini but am often at a loss for recipes to use the bounty I find in Summer, so I was so excited to try this and was even more excited by the results.


Zucchini and Red Bell Pepper Sauté

Zucchini and Red Bell Pepper Sauté

March 10th 2011By Jamie Geller

Jamie Geller introduces her recipe for Zucchini and Red Bell Pepper Sauté, just as tasty as it looks, gorgeous. Make zucchini ribbons using a large vegetable peeler. Use it like you would use spaghetti and saute with your favorite veggies. Here we pair it with bright beautiful red peppers.


Zucchini & Potato Tortilla

Zucchini and Potato Tortilla85

March 20th 2015By Helen Goldrein

A slightly more involved breakfast recipe - one for a lazy morning, or perhaps for brunch?


Two Tone Zucchini Frittata

Two Tone Zucchini Frittata

June 27th 2011By Zippy Siedenfeld

For those who don’t have many starch options besides for matzah, but still want to start the day with something filling, these frittatas are a complete meal.


The Best Kugel Recipes

Butternut Squash Kugel

August 31st 2011By Jamie Geller


Summer Squash Bowtie Pasta

Summer Squash Bowtie Pasta

July 6th 2011By Jamie Geller

Delish both warm and chilled, this colorful summer style pasta dinner is perfect as the weather warms up.


Stuffed Zucchini Blossoms

Cheese Stuffed Squash Blossoms

June 23rd 2014By Chef Laura Frankel

Once a year, there is a rare opportunity to take advantage of a culinary delight. Zucchini blossoms are gorgeous yellow/orange flowers that resemble a lily. Most gardeners just ignore the blossom while waiting for the zucchini to grow and then harvest it. I, however, look forward to the blossoms and each year scheme to find them. I haunt the farmers’ markets and neighbors’ gardens waiting to scoop up the brightly colored treasures. Several years ago, I grew zucchini just to get at the blossoms. The blossoms taste like garden perfume. The flowers have a fruity fragrance that is delicate and addicting! Make no mistake though; these are hearty-sized flowers! These are not delicate lady-like blooms. Everyone can enjoy zucchini blossoms! The female flower is a golden blossom on the end of each emergent zucchini. the male flower grows directly on the stem of the zucchini plant in the leaf axils (where leaf petiole meets stem), on a long stalk, and is slightly smaller than the female. Both flowers are edible, and are often used to dress a meal or garnish the cooked fruit. Firm and fresh blossoms that are only slightly open are cooked to be eaten, with pistils removed from female flowers, and stamens removed from male flowers. the stem on the flowers can be retained as a way of giving the cook something to hold onto during cooking rather than injuring the delicate petals, or they can be removed prior to cooking, or prior to serving. there are a variety of recipes in which the flowers may be deep fried as fritters or tempura (after dipping in a light tempura batter), stuffed, sautéed, baked, or used in soups. Once you try zucchini blossoms, you will find yourself plotting ways to get more of these rare delicacies. Zucchini blossoms only appear when the plants are immature, usually in the early summer. I like my blossoms tempura-battered and fried but also serve them stuffed with cheeses, fried and served with a fresh basil-tomato sauce.


Pear and Zucchini Muffins

pear zucchini muffins

October 7th 2011By Rachelle Ferneau

These muffins combine the goodness of both fruit and veggies. Mild zucchini lends itself very well to baked goods, and blends subtly with the pears to keep the muffins very moist and tender.


Mini Strata

Mini Stratas

November 30th 2011By Julie Negrin

After a hectic week of rushed mornings, why not take advantage of slow Sunday morning? Try cooking brunch together and devouring a gourmet meal that everyone helped create. Stratas may be the key. Get creative with your stratas!   Use six ounce ramekins to make personalized mini stratas with a variety of savory and sweet fillings: zucchini, sweet potato, pumpkin, pear, and apple.


Mehshi Kusa — Squash Stuffed with Ground Meat and Rice

Mehshi Kusa

November 30th 2011By Poopa Dweck

Zucchini or yellow squash are stuffed with a mixture of ground beef and rice. This dish is especially perfect for Sukkot when it is a custom to eat stuffed foods.


Lib Kusa

joy of kosher Poopa Dweck

November 30th 2011By Poopa Dweck


Grilled Zucchini Roll Ups

grilled zucchini roll ups

March 9th 2015By PHILADELPHIA Cream Cheese

These zucchini roll ups make an elegant main course perfect for an every day or fancy lunch.


Green and Yellow Sauté


November 30th 2011By Alessandra Rovati


Chicken and Veggie Skewers

Chicken and Veggie Skewers

November 30th 2011By Jamie Geller