Fried zucchini is a classic snack, but watch what happens when it’s amped up with smoky bacon and spicy jalapeño.

Zucchini is like a sponge—it can absorb practically any flavor—three ways of eating it are combined in this recipe.

Puréeing the humble squash with lime juice, sugar, and ice magically transforms it into a pretty green slushy treat that is just sweet enough.

Imagine a sweet cream cheese filling sandwiched between two fluffy cakes. You won’t be able to resist—so don’t even try.

Two cooks face off over zucchini, and you get to decide whose recipes are the best. Watch as they sneak the vegetable into whoopie pies, cocktails, and more; then vote for your favorite dishes....

Add a little color to the Festival of Lights with zucchini pancakes that shine green. They’re the Mediterranean cousins to potato latkes.

Test kitchen director Ruth Cousineau shares how she prepares zucchini so that it doesn’t get soggy during cooking.

This salad of yellow summer squash, sliced paper-thin and dressed with fruit olive oil, makes a fine beginning to a yellow meal. (registration required)

Summer's bounty gets even better when it's combined in a fresh-tasting pasta.