When hot, add the zucchini, 1 teaspoon salt and pepper to taste. Cook, stirring occasionally, until the zucchini is almost tender but still a little crisp, about 4 minutes. Add the onion and garlic.

Put any remaining stuffing in a baking dish, cover and bake with the tomatoes. Bake, uncovered, for about 1 hour or until the rice is tender. Baste several times with the tomato sauce on the bottom.

Plum tomatoes have less moisture than other varieties; if you use another type of tomato reduce the chicken stock by 1/4 cup. Do not skip the feta; the saltiness balances the richness of the lamb.

Add the shallots and cook for 2 minutes until softened. Add the zucchini and cook until heated through, 5 minutes. Add the rice, wine, sun-dried tomatoes and parsley, and stir until wine is absorbed.

3/4 pound boneless, skinless chicken breast, 1 bottle ground sage, 1 bottle dry vermouth, 1/2 pound zucchini, 1 medium tomato and 1 small package shredded, part-skim milk mozzarella cheese.

This summer, use up all that zucchini! These zucchini recipes include zucchini bread, stuffed zucchini, zucchini noodles or ...

In a large bowl, beat eggs with a fork; stir in egg whites, cooked rice, corn, chiles, cheeses and zucchini mixture. Mix well. Pour into a 9-by-13-inch baking dish coated with cooking spray.

Place the zucchini noodles in bowls and top each with a scoop of the sauce. Then, place 2 meatballs on top of each bowl and garnish with parsley.

4. Add the zucchini and tomatoes to the olive oil and cover. 5. Cook for 10 minutes. Season with salt and pepper. 6. Cover and cook another 5 minutes or until vegetables are tender. 7.

Ditch winter standbys for summery flavor combinations, fresh produce, and outdoor eating-inspired casseroles. Check out our ...

4. Add the zucchini and tomatoes to the olive oil and cover. 5. Cook for 10 minutes. Season with salt and pepper. 6. Cover and cook another 5 minutes or until vegetables are tender. 7.