This classic Provençal soup gets a jolt of fresh herbal flavor from a dollop of pistou, which is basically a basil pesto made without nuts.

An easy and delicious pasta dinner brimming with summer vegetables

This quintessential Kerala vegetable curry marries many of the best ingredients of the region: coconut, curry leaves, green chiles, and a host of tropical vegetables. All the vegetables are cut into batons...

Zucchini is like a sponge—it can absorb practically any flavor—three ways of eating it are combined in this recipe.

Fried zucchini is a classic snack, but watch what happens when it’s amped up with smoky bacon and spicy jalapeño.

Puréeing the humble squash with lime juice, sugar, and ice magically transforms it into a pretty green slushy treat that is just sweet enough.

Imagine a sweet cream cheese filling sandwiched between two fluffy cakes. You won’t be able to resist—so don’t even try.

If you think brown rice isn’t for you, think again.

In this weeknight-easy pasta, anchovies provide a foundation for the brighter notes of quickly cooked zucchini, lemon zest, and parsley.

There’s no sliced bread here, and you’ll need a knife and fork for this bulgur and grilled-vegetable salad.