Spend a Sunday afternoon in my garden for a unique cooking class that puts the spotlight on one of summer’s most versatile vegetables: zucchini—from appetizer to dessert!

We’ll begin with a garden tour, where you’ll have the chance to harvest the fresh zucchini and learn a few of our tips for growing your vegetables at home.

Back in the kitchen, we’ll start with bruschetta topped with flavorful sun-dried zucchini, followed by pasta tossed in a delicate zucchini sauce. We’ll prepare zucchini blossoms stuffed with creamy ricotta and baked in a tomato sauce, alongside a side of grilled zucchini marinated with fresh mint.

And yes, even dessert features zucchini—an indulgent flourless chocolate cake that will surprise and delight.

Menu of the Sunday Dinner at the Costantino’s home

Bruschetta con Zucchine  essiccate al sole con pepe rosso (Sun dried zucchini with Calabrian sweet pepper powder)

Pasta con crema di zucchine ((Pasta tossed in a zucchini sauce (my award winning recipe at the Zucchini Festival in 1983)

Fiori di zucca al forno con ripieno di ricotta (Zucchini blossoms stuffed with ricotta and baked with tomato sauce)

Zucchine con la Menta (Zucchini marinated with oil, vinegar, mint and garlic)

Torta di zucchine al cioccolato (Zucchini flourless chocolate cake)