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4.0 

Zucchini Love

By Cynthia Graubart
Zucchini Love by Cynthia Graubart digital book - Fable

Publisher Description

Grate, slice, chop, spiralize, pickle, and transform a bumper crop of zukes into delicious dishes to share all season long. Sweet to savory, breakfast to dinner, Zucchini Love proves how versatile this summer favorite can be! Both an easy-to-grow beginner crop for the newbie gardener and a popular offering at supermarkets and farmers markets alike, zucchinis take center stage in this single-subject cookbook, adding a high nutrient, low carb, and delicious twist to every meal. James Beard Award-winning cookbook author Cynthia Graubart brings her passion for producing veggie-forward family meals to over 40 recipes. Home cooks will find fresh takes on the classics like Lemon Glazed Zucchini Bread and Garlic-Sesame Zoodle Bowls with Shrimp, plus creative ideas for tasty snacks like Zucchini Fritters with Tahini Dip, satisfying main courses like Chicken-Stuffed Zucchini Boats, and irresistible desserts like Zucchini Fudge Brownies. Mouthwatering full-color photos and step-by-step instructions accompany each recipeplus there are tips for picking, freezing, and preservingmaking the book easy to use and highly browsable.

This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.

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1 Review

4.0
“If you are overwhelmed every year by a bumper crop of zucchini, this book is for you. Including both traditional zucchini recipes like lasagna and zoodles, quick bread and pasta, you'll also find entirely new ideas to use zucchini. My initial favorites include refrigerator zucchini pickles, which offer a cool crunch, and zucchini her-cheese bread, which is a perfect accompaniment to a nice bowl of zucchini egg drop soup. There is a beautiful tian recipe for entertaining company, a meal that can be topped off with a slice of chocolate-pecan zucchini bundt cake,, and a pizza recipe for movie night with the family. Breakfast is included with zucchini-ricotta pancakes or a zucchini -blueberry smoothie. Next on my list is the zucchini ricotta pound cake topped by fresh zucchini strawberry jam. No longer do we have to fear a glut of zucchini! The only thing I didn't love about this book are the pictures. Compared with all the glossy food magazines I love, the food styling here could really use a boost.”

About Cynthia Graubart

Cynthia Graubart is a James Beard Award–winning cookbook author, a cooking teacher, and a culinary television producer whose books include Zucchini Love, Strawberry Love, and Blueberry Love. Her work has appeared in The Washington Post, New York Times, Chicago Tribune, Los Angeles Times, Better Homes & Gardens, and Southern Living. Graubart has appeared on Fox & Friends and Hallmark’s Home & Family Show. A champion of family mealtime, she shares her passion for her home state of Georgia and its bountiful produce and products across many platforms. She can be found online at cynthiagraubart.com. 

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