Food Network star Giada De Laurentiis' flavorful pan-fried zucchini is the perfect summertime recipe for using up a bumper crop of the abundant green vegetable.

A quick pasta with golden, pan-fried zucchini slices, olives and lemon is a perfect summer meal. Campanelle are ruffled, short pasta shapes, but feel free to choose your favorite shape for this dish.

Giada De Laurentiis and Bobby Flay ate this pan-fried zucchini salad with anchovy vinaigrette on Bobby and Giada in Italy.

Who knew that just 2 carrots, 2 zucchini, and 2 eggs could create such an incredibly delicious vegetable pancake? This recipe ...

Even the freshest summer zucchini can be a bit lacking in flavor, so De Laurentiis hits it with a one-two punch. First, she pan fries zucchini slices in luscious olive oil until deep golden-brown.

Toss until evenly coated and the gochujang starts to thicken and get glossy in the residual heat of the pan, about 1 minute. Plate the zucchini on a large platter and garnish with the fried scallions.

Eating your veggies has never tasted as good as when they’re beer-battered and fried until crispy. Sub the zucchini for any veg—from broccolini to mixed mushrooms.

Ingredients: 1 large zucchini, cut into 1/2 inch rounds. 1/2 cup flour. 1 tsp salt. 1/4 tsp pepper. 2 eggs, beaten. 1 1/2 cups Panko bread crumbs. Vegetable or canola oil for frying. Aioli: 1/3 ...

Zucchini evangelists will tell you to simply cut it into spears and throw it on a vegetable platter in place of cucumber or ...