My husband has been recently complaining that we have too much zucchini in the fridge. But if you think for a moment, how can you resist creamy zucchini pesto that can be used for pasta AND crostini, or pasta with zucchini, cherry tomatoes and bottarga. Or one of the summer favorites –  skinny vegetable lasagna? …

There is nothing you wouldn’t love about this vegetable lasagna. Nothing fried, no heavy melted cheeses or unnecessary breadcrumbs. Instead, super light,  oven baked slices of eggplants and zucchini, layered with slightly tangy Parmesan cheese. Add tomato and basil pesto sauce to balance all the flavors and to give your lasagna perfect juiciness from top …

Mafalde with zucchini mint pesto and sweet pancetta is a delicate and refreshing pasta that is ready in less than 30 minutes.

Light and creamy this pesto is made from raw zucchini. But don’t let that scare you. It’s delicate taste pairs perfectly with fresh mint and all the creaminess of pine nuts and cheeses.

This 16 minute linguine pasta is delicious, yet easy on your waistline. A drizzle of grated bottarga infused the whole plate with a mild sea flavor. Never heard of bottarga before? Short to speak it’s salt-cured fish roe. But honestly, it’s so much more than that! Once you try it’ll become your new obsession. Discover  …

During the summer season you can find lots of zucchini varieties on the market. Anything from kinda all-year-round long dark green zucchini, to zucchini blossoms, white zucchini and even round zucchini. There is a ton of ways they can be cooked. And you probably have tried a few already. But those round zucchini just scream …