I became obsessed with the combination of cumin, ricotta, zucchini and mint back in my Food & Wine magazine days; they published a chef's recipe with these ingredients and it felt like a revelation.

Baked carrots with honey, goat cheese, and salsa verde bring a touch of the Italian kitchen to any meal. You know, those ...

In a large skillet, melt butter over medium heat. Add grated zucchini and onion. Add salt and pepper to taste. Stir to thoroughly mix and allow liquid to be absorbed. Cook until zucchini is tender.