Parmesan Crusted Zucchini

Closeup of Yum

Recipe from Vegetable Dishes I Can’t Live Without

Is there ever a garden that suffers a shortage of zucchini in August? As the zukes roll in, and we’ve tried steamed squash, panfried squash, squash with herbed butter, stuffed squash, zucchini bread, and maybe even shrimp with zucchini, Swiss steak and ratatoille. Yet, we still crave something new, different, and above all, easy. This recipe by Mollie Katzen, author of the classic vegetarian Moosewood Restaurant cookbooks, suits the bill—sautéed on one side, then finished in the broiler. With just garlic, a little olive oil, Parmesan cheese, and optional breadcrumbs, zucchini become delightfully crunchy on the top and succulent in the middle, reminiscent of deep-fried zucchini, but fresher and far more healthy.

Natural Summer Skin Care Recipes

Ingredients so Pure, They're Edible

Recipes from The Recipe for Radiance

Something about summertime makes me nostalgic. I love remembering summertimes past. Reading on the porch swing, running around with friends, practicing needlework with my expert grandmother, jumping into the neighbors’ pool, going on excursions with my eccentric great aunt Sophie, the 80-year old baby of her generation. She would have loved the idea of making skin products from kitchen ingredients since she was crazy about unusual hands-on projects. We’d have made up the formulas in the morning, the only time her big sisters allowed her in the kitchen--after all they still considered her just a baby. We'd have applied them during a mini-spa afternoon, laughing about our goop-covered appendages. So with Aunt Sophie in mind, I gave a kitchen-based spa day a try.

Image shows, clockwise from center left, Cucumber Rose Cooling Mask, Baby Bottom Balm, Avocado Banana Hand, Face, and Foot Mask