Everyone will fall in love with our tasty Zucchini Bites with Pesto & Burrata at your next gathering.

Serve with your favorite hot sauce or extra fresh herbs.

Store-bought pesto is a great shortcut.

Zucchini Bites with Pesto & Burrata on a small plate

Photo:Photographer: Robby Lozano, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle

Opt for refrigerated prepared pesto for the freshest flavor.

The zucchini melts into the sauce, while Dijon mustard and lemon zest brighten the flavor.

Cutting the zucchini on an angle gives you the most surface area to hold the cheesy topping.

a recipe photo of the Baked Zucchini, Feta & Egg Tortilla

Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle

Spiralized zucchini and carrot add crunch, color and nutrients to the dish.

This dish, which Ive adapted from the traditional spaghetti alla Nerano, is a perfect case in point!

Excerpted from Everyday Delicious copyright 2024 by Rocco DiSpirito.

a recipe photo of the Creamy Zucchini and Rotisserie Chicken Pasta

Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf

Used by permission of Rodale Books an imprint and division of Penguin Random House LLC, New York.

No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

confirm the barley is completely submerged in the liquid so it cooks evenly.

a recipe photo of the Cheesy Zucchini Slices

Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Julian Hensarling

Adding the ingredients in stages allows this quick-cooking soup to develop deep flavors in a short time.

Cooking the pasta in the soup is an easy and efficient way to add body.

Enchilada sauce ranges from mild to hot.

a recipe photo of the Farro Burrito Bowls

Photographer: Jen Causey, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster

We like the earthy flavor of red enchilada sauce, but green enchilada sauce works well too.

For a slightly different spin, substitute yellow squash for the zucchini and a poblano for the bell pepper.

We call for zucchini, tomatoes and onion, but feel free to use your favorite vegetables instead.

a recipe photo of the Agrodolce Zucchini & Chicken Pasta

Ali Redmond

Pulling out the insides of the bread makes a nice pocket for the filling.

Use those bread pieces to make breadcrumbs or croutons.

a recipe photo for the Spicy Chili Oil Noodles with Zucchini & Carrots

Photographer: Rachel Marek, Food stylist: Lauren McAnelly, Prop stylist: Gabriel Greco

a recipe photo of the Penne with Zucchini

Courtesy Photo

a recipe photo of the Slow-Cooker Marry Me Chicken with Barley

Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell

a recipe photo of the Minestrone Soup

Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi Juhl,

a recipe photo of the Veggie Enchiladas

Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Joseph Wanek

a recipe photo of the Mustard-Dill Grilled Salmon with Baby Vegetables

Photographer: Carson Downing, Food stylist: Annie Probst, Prop stylist: Joseph Wanek

a recipe photo of the Salmon & Grilled Vegetable Sandwich

Photographer: Carson Downing, Food stylist: Annie Probst, Prop stylist: Joseph Wanek