Jamie Civitano

If zucchini usually turns soft and watery in the oven, this recipe fixes the problem. These crispy Parmesan zucchini coins are sliced thick, dried well, pressed into a savory Parmesan-panko coating, and baked until golden around the edges. They are crunchy, cheesy, and perfect for dipping into warm marinara sauce. Serve them as an appetizer, snack, or easy vegetable side with pasta, grilled chicken, sandwiches, or a simple salad. The best part is that they taste a little like a lighter baked...

Some skillet dinners feel like they took much more effort than they did. This is one of them. Golden zucchini, tender cannellini beans, salty Parmesan, a little heat from red pepper flakes, and a glossy finish of extra virgin olive oil turn simple pantry staples into a warm, creamy meal that begs for crusty bread. This recipe is quick enough for a weeknight, but it has the comfort of something you would happily eat slowly at the table. The beans become soft and creamy as they simmer in broth,...

If zucchini tends to pile up in your fridge faster than you can use it, this wrap is the kind of recipe that makes the whole situation feel intentional. Thin rounds of zucchini bake under a layer of mozzarella until the cheese turns golden and crisp, creating a flexible, savory wrap with a cheesy base and tender zucchini top. The filling keeps things fresh and rich at the same time. Pesto adds herby flavor, arugula brings a peppery bite, prosciutto adds salty depth, tomatoes keep it juicy,...