How to use up a bumper crop of zucchini

08/15/2013 | National Public Radio

Fresh zucchini is a blessing during the summer months, but having too much can be overwhelming. Three chefs, including cookbook author Julia della Croce, share inventive recipes to use up those piles of zucchini such as fusilli pasta with goat cheese or a modern rendition on the traditional Greek salad.

View Full Article in:

National Public Radio

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Sous Chef
Swarthmore College
Swarthmore, PA
Lead Cook/Sous Chef
University of San Diego
San Diego, CA
Executive Chef - Shipboard
American Cruise Lines
Nationwide, SL_Nationwide
Purchasing Manager - Food and Beverage
The Culinary Institute of America - Greystone Campus
St. Helena, CA
General Manager
The Culinary Institute of America
San Antonio, TX