Preheat oven to 350 degrees. In a large pot of salted water, parboil cannelloni. (Parboiling is partially cooking the noodles in boiling water; they will finish cooking when baked). Meanwhile, cook ...

The first wave of summer zucchini is breaking over the horizon. It is not yet an imminent threat. We have a few days, perhaps one or two weeks, before the full force of the onslaught reaches us. But ...

This garden-fresh glory has the ability to add its distinct flavour to hearty pastas, scrumptious casseroles and even moist chocolate cake. When zucchini surfaced in the Indian consciousness and ...

Cook Stem-to-Blossom: Italians leave no part of the vegetable behind — easy enough to do when you have an abundance of "fiori di zucchine"(zucchini flowers). Use the petals to top ricotta-filled ...

1. Sprinkle shrimp with salt and pepper; set aside. 2. In a skillet over medium heat, heat 1 tablespoon of the olive oil. Add the onion and cook, stirring, for 2 minutes. Add the zucchini and cook 2 ...

To do this, mix all of the ingredients together in a large bowl until well combined. Use a piping bag to fill the cannelloni tubes with the mixture. If you don't have a piping bag, you can use a ...