Out of this world 5-minute Mediterranean Hummus: chickpeas, olives, sun dried tomatoes, garlic, feta, lemon juice and olive oil—what’s not to love!
These lemon poppy seed muffins are packed with all sorts of health and crunch: whole grain flavor with serious additions from poppy seeds and Greek yogurt.
by Deanna Morauski (The Old Hen)
This Coconut French Toast with Orange Cream Cheese Syrup is the talk of the town this month. Try it once and you will be addicted. It is simply that perfect.
Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
by Tricia @ Saving room for dessert
Spoon over plain Greek yogurt for a tangy protein-packed simple dessert, or drizzle on ice cream, pancakes, pound cake, waffles or eat it by the spoonful!
Quite possibly one of the most delicious things I’ve ever eaten in my entire life. Imagine if you will, plunging your spoon through a crispy layer of caramelized sugar to expose a silky layer of frozen creme brulee ice cream beneath. Oh yea baby, this recipe is worth every single calorie-laden bite. Break out the kitchen torch! Your family and friends are going to flip over this one.
by Nancy @ Coupon Clipping Cook
A great way to sneak in veggies for breakfast.
A rich ricotta tart with a rosemary flecked Parmesan crust. The perfect side dish to your holiday meal.
by Christina Main (Sweet Lavender Bake Shoppe)
Smooth, creamy, luxurious, and super fast to make, you might slap yourself for not doing this from the get-go. Plus, come on, it’s unprocessed!
by Elaine
Open-faced burgers topped with caramelized onions and crumbled blue cheese.
Crisp Brussels sprouts, bacon, almonds, and cheese drizzled with a vibrant vinaigrette made with freshly squeezed orange and lemon juices.
Healthy vegetable stir fry with Thai peanut sauce for an easy and delicious meal!
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Sep 21 2010
Posted by Ree in Looks Delicious!
TK members and food bloggers A Cozy Kitchen did it again with this scrumptious recipe for Zucchini Parmesan. I love the twist on the old eggplant classic, and it’s the perfect time of year to offer up ways for folks to use all the zucchini in their lives!
I’m trying it later this week and will leave a review!
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While living in New York City, I made every effort to stay hush-hush about my apathy for cheesecake. Getting a decent apartment in Manhattan was difficult enough. I certainly wasn’t going to ‘fess up to my dessert inadequacies when it came to one of the pride and joys of my adopted city. To compensate ...
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Jessica @ How Sweet on Tuesday, September 21
This is the only way I will eat veggies!1
Suzanne @ Window On The Prairie on Tuesday, September 21
Any way to use up zucchini -darned little rascals. If you've ever grown them in the garden, you'll do anything to use them all up. Eat them, make a canoe out of the big ones, slice them and use them for skeet shooting - whatever it takes. :) http://windowontheprairie.com/ Suzanne2
Tabitha (FromSingletoMarried) on Tuesday, September 21
mmm... and I'm not even a huge zucchini fan! (Unless it's in bread of course.) :)3
Kathy on Tuesday, September 21
I found a delicious bread recipe using zucchini! I love the traditional sweet bread, but sometimes its nice to have a change of pace and go for the savory. In this quickbread, I used shredded zucchini, home-grown tomatoes, shredded carrots, and some herbs and spices. The ending result was fanominal! Your recipe reminded me of how many wonderful ways there are to use up all that zucchini that never stops growing!4
Judy on Tuesday, September 21
Kathy I'd like to have that bread recipe!!5
Mickey on Tuesday, September 21
Love the idea...but why slice into discs? Slicing them lengthwise on a mandolin (thickest setting) and grilling them would not only be more true to the "eggplant parm" inspiration, but would lighten them up a little too.6
Heather (Heather's Dish) on Tuesday, September 21
i've always done egglplant like this but never thought of using a summer squash! definitely have to try this - and it'd be great in smaller bites as an appetizer! i think i'm in love :)7
Adrianna from A Cozy Kitchen on Tuesday, September 21
Ree! So glad you like it! I seriously ate the whole dish by myself, standing up in my kitchen. Shameful. Mickey, I actually intended on slicing it lengthwise but I realized the slices wouldn't fit in my cast iron skillet. If you do this in a casserole dish, slicing it like that would totally work.8
Julia on Tuesday, September 21
Funny, this morning I looked in my fridge and noticed I had some zucchini I still needed to use and thought of zucchini parmesan. This looks GREAT and I can't wait to make it!9
Jenn on Tuesday, September 21
Can't wait to make that, looks great.10
nrbp on Tuesday, September 21
I'll definitely try this. We make a zucchini parmesan like chicken parmesan: zucchini sliced lengthwise, dredged in parmesan, egg, then a bread crumb and parmesan mixture, each slice fried--topped with sauce and mozzarella and broiled sometimes.11
Miss Wisabus on Wednesday, September 22
Hmm...I *might* be able to get my husband to try zucchini this way. Looks great!12
Spruce Hill on Wednesday, September 22
Oh now That looks so good! I love zucchini! Nice side dish!13
stacey-healthylife on Wednesday, September 22
I love zucchini that looks so fantastic. And who doesn't have an abundance of zucchini right now.14
Megan on Wednesday, September 22
Made this last night with vegan Daiya Moz and it was AMAZING!!! Thanks ladies!!15
Marie Elene on Wednesday, September 22
I have found that when I add shredded summer squash, to my zucchini bread it seems to be moister. At the end of the season when alot of the farmers market close I buy some and shredd and freeze that way I can make bread anytime.16