vegetable "lasagna" stacks

prep time:  30 minutes
servings:  4

ingredients:
3 zucchini - cut on an angle into 1/4-inch thick slices
1 lemon - zested and juiced
2 tablespoons olive oil
1 pound ricotta
1/4 cup heavy cream
5 tablespoon chopped flat-leaf parsley
2 tablespoons chopped fresh oregano
1 large tomato - thinly sliced
2 tablespoons pesto
salt
pepper

steps:
1.  in a small bowl, toss zucchini with lemon zest, lemon juice, olive oil, and salt and pepper.

2.  in a medium bowl, combine the ricotta, heavy cream, parsley, and oregano.  season with salt and pepper

3.  build individual lasagnas by stacking three layers each of zucchini, ricotta mixture and tomato slices.  top with pesto.

- rachael ray magazine, july/august 2014

grilled ratatouille with crostini and goat cheese

prep time:  tbd
cook time:  tbd
servings:  6 - 8

ingredients:
1 white onion - peeled and halved lengthwise
2 lemons - halved, seeds removed
1 yellow bell pepper - halved lengthwise, stem and seeds removed
1 red bell pepper - halved lengthwise, stem and seeds removed
2 medium zucchini - sliced lengthwise 1/2-inch thick
2 medium eggplant - sliced lengthwise 1/2-inch think
8 slices crusty bread
2 - 3 large garlic cloves - peeled
6 tablespoons olive oil + more as needed
1/4 cup chopped fresh basil
2 teaspoon fresh thyme leaves + more for garnish
1/2 teaspoon salt
pepper
8 ounces goat cheese - softened

steps:
1.  heat the grill.  place vegetables and lemon on grill, making sure onion and lemons are cut side down, and cover.  grill lemon halves until lightly caramelized, 3 - 5 minutes total.  grilled onion until it is heavily charred, about  - 15 minutes total.  grill peppers, zucchini, and eggplant until charred and very soft, about 3 - 8 minutes per side total.  transfer to a cutting board.

2.  grill bread until lightly charred and toasted, about 1 minute per side.  have one or two of the garlic cloves and rub cut sides on the grilled bread.  mince remaining garlic clove and set aside.

3.  chop vegetables into bit-size pieces and transfer to a large bowl; toss with the juice of 3 of the grilled lemon halves, the minced garlic, olive oil, basil, thyme leaves, 1/2 teaspoon salt and some black pepper to taste.  adjust seasoning as needed.  set aside.

4.  arrange ratatouille, grilled bread, and goat cheese on a large platter.  sprinkle thyme leaves, pepper, and salt over goat cheese.

- new york times, september 2013

zucchini an squash blossoms souffles

prep time:  tbd
cook time:  tbd
servings:  6 - 8

ingredients:
4 tablespoons unsalted butter + more for greasing ramekins
1/4 cup flour
1 1/2 cups whole milk
1 thyme sprig
1 bay leaf
salt
pepper
cayenne
nutmeg
2 pounds small fresh zucchini - coarsely grated
4 large eggs - separated
1 small green serrano chile - finely chopped
4 ounces gruyere cheese - grated
1 tablespoon finely cut chives
2 tablespoons roughly chopped basil
6 - 8 squash blossoms - tough part removed, torn into 1/2-inch stips

steps:
1.  butter ramekins well and set aside.  heat oven to 400 degrees.  melt 4 tablespoons butter in a heavy bottomed saucepan.  stir in flour and cook together over medium heat for a few minutes, without browning.  slowly add milk, stirring constantly with a wire whisk.  add thyme sprig and bay leaf and simmer over very low heat for 15 minutes, whisking occasionally, and adding a little more milk if the sauce gets too thick.  remove and discard thyme sprig and bay leaf.  season sauce well with salt and pepper, then add cayenne and nutmeg.  remove from stove and let cool slightly.

2.  sprinkle grated zucchini with 1 teaspoon salt and mix well.  put zucchini in a colander and let drain for 15 minutes.  working with on handful at a time, squeeze out excess liquid from zucchini. discard liquid or use for another purpose.

3.  pour egg yolks into bechamel sauce and beat until smooth.  add zucchini, chopped chile and grate cheese and mix well with a wooden spoon or spatula.  add a bit more salt and pepper, then add chives, basil and squash blossoms.  mix to distribute.

4.  in a separate bowl, beat egg whites until stiff.  stir 1/4 of the beaten whites into the zucchini mixture to lighten it, then carefully fold in remaining whites.  quickly spoon  souffle batter int ramekins.  place ramekins on a baking sheet and bake at 400 degrees for 10 minutes.  lower heat to 350 and rotate baking tray.  bak and additional 10 - 15 minutes, until tops are nicely browned and small knife inserted emerges dry.  serve immediately.

- new york times, july 2014

tomato zucchini casserole

prep time:  20 minutes
cook time:  55 minutes
servings:  4

ingredients:
1 1/2 cups grated cheddar cheese
1/3 cup grate parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoons dried basil
2 cloves garlic - minced
salt
pepper
2 medium zucchinis - thinly sliced
5 plum tomatoes - thinly sliced
1/4 cup butter
2 tablespoons finely chopped onion
3/4 cup fine bread crumbs

steps:
1.  preheat oven to 375 degrees.  lightly butter a 9 x 9-inch pan.  in a large bowl, combine cheddar, parmesan, oregano, basil and garlic.  season with salt and pepper and set aside.

2.  arrange half of the zucchini slices in the pan.  sprinkle 1/4 of the cheese and herb mixture on top.  arrange half of the tomatoes, and top with another 1/4 of the cheese mixture.  repeat layers.

3.  melt butter in a skillet over medium heat.  stir in onions, and cook until soft and translucent.  stir in breadcrumbs, cook until they have absorbed the butter. sprinkle on top of casserole.

4.  cover loosely with foil, and bake in oven for 25 minutes.  remove foil, and bake until the top is crusty and vegetables are tender, about 20 minutes.

- all recipes

grlled ratatouille with crostini and goat cheese

prep time:  tbd
cook time:  tbd
servings:  6 - 8

ingredients:
1 white onion - peeled and halved lengthwise through the root
2 lemons - halved, seeds removed
1 red bell pepper - halved lengthwise, stem and seeds removed
2 medium zucchini - sliced lengthwise 1/2-inch thick
2 medium eggplant - sliced lengthwise 1/2-inch thick
8 slices crusty bread
2 - 3 large garlic cloves - peeled
6 tablespoons olive oil + more as needed
1/4 cup shopped fresh basil
2 teaspoons fresh thyme leaves + more for garnish
1/2 teaspoon salt + more to taste
pepper
8 ounces soft, fresh goat cheese

steps:
1.  heat the grill.  place vegetables and lemon on grill, making sure onion and lemons are cut side down, and cover.  grill lemon halves until lightly caramelized, 3 - 5 minutes total.  grill onion until it is heavily charred, about 7 - 15 minutes total.  grill peppers, zucchini and eggplant until charred and very soft, about 3 - 8 minutes per side total.  transfer to a cutting board.

2.  gill bread until lightly charred and toasted, about 1 minute per side.  halve 1 or 2 of the garlic cloves and rub cut side down on the grilled bread.  mince remaining garlic cloves and set aside.

3.  chop vegetables into bite-size pieces and transfer to a large bowl, toss with the juice of 3 of the grilled lemon halves, the minced garlic, olive oil, basil, thyme leaves, 1/2 teaspoon salt and some black pepper to taste.  adjust seasoning as needed, adding more lemon juice, salt or oil as needed.  set aside.

4.  arrange ratatouille, grilled bread and goat cheese on a large platter.  sprinkle thyme leaves, pepper and flaky slat over goat cheese. 

zucchini and broccoli patties

prep time:  tbd
cook time:  tbd
servings:  3 - 4

ingredients:
1 large zucchini - grated
1 medium broccoli floret - finely chopped
1/2 red onion - finely minced
3 garlic cloves - finely minced
1/2 cup fresh herb of your choice (cilantro, parsley, dill, mint, etc.)
1 teaspoon chilli powder
salt
pepper
1/2 cup flour
1 egg - beaten
olive oil

steps:
1.  place the grated zucchini on kitchen towels and press down with another towel to squeeze out the excess water.

2.  add the broccoli and zucchini to a large bowl and add the garlic, herb, chilli powder and salt and pepper to taste.  add the flour and mix well until all the broccoli and zucchini pieces are well coated.  add the egg and mix well.  a thick batter should come together.  add water if needed.

3.  heat the oil in a skillet or frying pan.  take some oil, rub it over your hands and form patties with the batter.

4.  fry the patties until golden brown on each side.  serve hot.

- p.s. it's healthy

spicy turkey and zucchini burger

prep time:  25 minutes
cook time:  25 minutes
servings:  4

sour cream sauce ingredients:
1/4 cup sour cream
1/3 cup plain greek yogurt
1 teaspoon grated lemon zest
1 tablespoon lemon juice
1/2 teaspoon minced garlic
2 teaspoon olive oil
1/4 teaspoon salt
pinch of pepper

burger ingredients:
1 pound ground turkey meat
2 cups, lightly packed, coarsely grated zucchini
3 green onions - thinly sliced, greens included
2 tablespoons chopped mint
2 tablespoon chopped cilantro
1 clove garlic - crushed and minced
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cayenne
3 tablespoons vegetable oil

sour cream steps:
1.  combine all ingredients in a bowl and chill until ready to serve.

burger steps:
1.  in a large bowl, place the zucchini, green onions, mint, cilantro, garlic, cumin, salt pepper and cayenne.  stir to combine.  mix in the ground turkey until the zucchini mixture is well distributed throughout.

2.  form patties, placing them on a baking sheet.  heat the oil in a large frying pan on medium high heat.  once the oil is hot, lower the heat to medium.  let cook for about 5 minutes, then flip the patties over and cook for another 5 - 6 minutes.  remove to paper towel-lined plate.  serve with sour cream sauce.

note:  the patties are very lean, so handle gently as they will easily fall apart.  if you are grilling them, i recommend placing them on tin foil to grill.  or add an egg or two to the zucchini mixture to add an additional combining agent.

marinated zucchini and yellow squash salad

prep time:  15 minutes
servings:  4

ingredients:
1/2 cup cider vinegar
4 teaspoons sugar
1/2 teaspoon salt - divided
3 zucchini
2 yellow squash
1 garlic clove - peeled
1/2 cup packed fresh basil leaves
1 tablespoon lemon juice
1 tablespoon olive oil
3 ounce mozzarella cheese - cut into 1/4-inch cubes

steps:
1.  combine vinegar, sugar and 1/4 teaspoon salt until sugar dissolves.  trim ends of zucchini and squash, cut into ribbons with a peeler.  add to vinegar mixture.  cover and chill 2 hours.

2.  bring a small pan of water to a boil, add garlic.  remove with a slotted spoon after 1 minute.  rinse under cold water, set aside. 

3.  add basil to boiling water, immediately remove and rinse under cold water.  reserve 1 tablespoon of cooking liquid. 

4.  transfer garlic and basil to a food processor and add lemon juice, olive oil, reserved water and the remaining 1/4 teaspoon salt.  process until smooth.

5.  drain squash and divide among 4 plates.  top with cubed mozzarella and drizzle with basil oil.

 - health.com

zucchini fritters

prep time:  tbd
cook time:  tbd
servings:  45 fritters

ingredients:
1 1/4 - 1 1/2 pounds zucchini - unpeeled, finely grated
1 cup flour
1 1/2 teaspoon baking powder
2 teaspoon sugar
2 teaspoon + a pinch of salt
2 large eggs - separated
1/3 cup milk
1 tablespoon butter - melted
oil for frying
1/3 cup grated parmesan cheese

steps:
1.  spread the grated zucchini on ink-free paper towels to drain. 

2.  stir the flour, baking powder, sugar and the 2 teaspoon salt together in a large bowl. 

3.  beat the egg yolks well in a separate bowl.  stir in the milk and melted butter.

4.  beat the egg whites with an electric mixer on medium-high speed until foamy.  add the pinch of salt, increase the speed to high and beat until stiff peaks form. 

5.  stir the egg yolk mixture and the drained zucchini into the flour mixture.  carefully fold in the beaten egg whites. 

6.  pour oil to a depth of 1 - 2 inches in a deep-fryer or a large, deep frying pan.  heat the oil to about 375 degrees.

7.  carefully drop the batter, 1 tablespoon at a time, into the hot oil (do not crowd the pan).  fry, turning once, until golden brown all over, about 3 minutes.  as they are cooked, use a slotted spoon to transfer the fritters to in-free paper towels to drain.  continue frying until all the batter is used.

8.  to serve, shake the fritters in a paper bag with the parmesan cheese.

- cooking jewish

garlic zucchini salad

prep time:  15 minutes
servings:  2 - 4

ingredients:
1 cup diced tomato
10 large basil leaves - thinly sliced
2 tablespoons red wine vinegar
2 tablespoons olive oil
3 cloves minced garlic
1 pound zucchini - peeled into ribbons
salt
pepper

steps:
1.  in a large mixing bowl, toss together the tomato, basil, vinegar, olive oil and garlic.  add a big pinch of salt and some pepper.  let that sit while you prepare the zucchini.

2.  when zucchini is ready, add to the bowl and using your hands, toss to coat.  taste for salt.

- post punk kitchen

zucchini fritti

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
2 zucchini
flour
olive oil
salt
lemon

steps:
1.  slice zucchini into thin coins, about 1/8-inch thick, and coat with a light dusting of flour.

2.  coat a frying pan with olive oil, about 1 inch deep and place over high heat.  when oil is hot enough to sizzle, drop in zucchini, spreading them out in one layer and making sure they doing stick together.  flip them over once they begin to brown, about 30 seconds.

3.  once both sides are browned, drain immediately and quickly season with salt and lemon.

- goop, october 2012.

duck breast and zucchini two ways

prep time:  tbd
cook time:  tbd
servings:  tbd

ingredients:
2 ounces dried porcini mushrooms
2 tablespoons coarsely ground black pepper
1 tablsepoon herbes de provence (or a blend of dried marjoram, oregan, rosemary and thyme)
4 6-ouce duck breast fillets
3 small zucchini
salt

initial steps:
1.  coarsely chope the dried mushrooms.  working in batches, process in a dedicated spice grinder until they turn to powder.  you'll need 2 - 2 1/2 tablespoon of powder.  combine in a small bowl with the pepper and herbes de provence.

2.  lay out a sheet of plastic wrap.  cut the duck breasts lengthwise into 1/4-inch wide strips, arranging them side by side on the plastic wrap.  place a second piece of plastic wrap on top and pound slightly to flatten and lengthen the strips.

3.  rinse and dry the zucchini.  use a vegetable peeler to cut them into long strips (discarding the peel-only strips).

first way steps:
1.  prepare a gas greill for medium heat, or grease a grill pan with nonsitck cooking oil spray and place of medium heat.

2.  lay the zucchini strips on top of the duck strips, then season lightly with some of the mushrooms powder-her mixture.  create 3 stacks, alternating layers (duck-zucchini) and seasoning as you work.  roll the strips into tightly wound rounds, then secure the outside rim by tying kitchen twine around each one.  if any of the seasoning mixture is left, sprinkle the tops of all three duck-zucchini rounds.

3.  place the tied duck-zucchini rounds on the grill or grill pan.  cook on the seasoned side first for 5 minutes, until fat has rendered and the meat and skin have browned and crisped.  turn them over and cook on the second side for 4 - 5 minutes or until the meat has cooked through (medium-rare).

4.  let them sit for 2 minutes before discarding the twine and serving. 

second way steps:
1.  spray a large nonstick saute pan or skillet with nonstick cooking oil spray, heat over medium-high heat.

2.  sprinkle both sides of the duck and zucchini strips with the mushroom powder-herb mixture.  add the duck to the pan or skillet and cook for 3 minutes undisturbed, then toss and stir until browned and a bit crisped on the edges, about another 4 minutes.

3.  add the zucchini, cook, stirring oftet, for 2 - 3 minutes. 

4.  divide among plates and serve.

grilled zucchini with buttermilk-basil dressing

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
5 tablespoons buttermilk
6 tablespoons olive oil
2 teaspoons white-wine vinegar
1 garlic clove - minced
1 cup packed fresh basil leaves
1/3 cup coarsely grated parmesan
salt
pepper
4 medium zucchini - halved and cut lengthwise in 1/4-inch slices

steps:
1.  preheat the grill.  in a small measuring cup, combine buttermilk and 5 tablespoons olive oil with the white-wine vinegar.  in a food processor, combine garlic, basil, and parmesan and process until basil if finely chopped.  season with salt and pepper.  with machine running, add the buttermilk mixture in a slow, steady stream and process until dressing is smooth.  season to taste with salt and pepper.

2.  toss zucchini with remaining tablespoon oil, season with salt and pepper.  grill zucchini until lightly charred and tender, 4 - 6 minutes, flipping once.  transfer to a serving plate and drizzle with dressing.

- martha stewart

zucchini and carrot a scapece

prep time:  20 minutes
inactive time:  8 hours
cook time:  20 minutes
servings:  6

ingredients:
1/3 cup + 1/4 cup olive oil
5 large zucchini - cut into 1/4-inch rounds
salt
pepper
3 garlic cloves - thinly sliced
1/4 cup chopped basil
1/4 cup chopped mint
10 medium carrots - peeled and cut into 1/4-inch rounds
1/4 cup red wine vinegar

steps:
1.  heat 1/3 cup oil in a heavy large frying pan over medium-high heat.  working in batches, add the zucchini and fry until golden, about 2 minutes per side.  using a slotted spoon, transfer the fried zucchini to baking dish. sprinkle generously with salt and pepper.  sprinkle half of the garlic, basil, and mint over the zucchini.

2.  add the remaining oil to the frying pan.  add the carrots to the hot oil and saute until golden, about 5 minutes.  using a slotted spoon, transfer the fried carrots to the dish of zucchini.  sprinkle generously with salt and pepper. sprinkle the remaining garlic, basil, and mint over.  drizzle the vinegar over the vegetable mixture and toss gently to coat. 

3.  cool to room temperature.  cover and marinate in the refrigerator overnight.  allow the vegetables to come to room temperature before serving.  transfer to a platter.

- food network

zucchini lasagna

prep time:  tbd
cook time:  40 minutes
servings:  6 - 8

ingredients:
1 pound ground beef
1 clove garlic - minced
2 cups sliced mushrooms
1/4 cup chopped onion
1 15-ounce can tomato sauce
1/2 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon pepper
4 medium zucchini
1 cup cottage cheese
1 egg - beaten
3 tablespoons flour
1 cup shredded mozzarella cheese

steps:
1.  in a large skillet saute onion, garlic and mushrooms in olive oil.  add beef and cook over medium heat until cooked through; drain.  add tomato sauce, salt, oregano, basil and pepper.  bring to a boil and simmer, uncovered, for 5 minutes.

2.  preheat oven to 375 degrees.  cut zucchini into 1/4-inch slices the long way.  in a small bowl, combine cottage cheese and egg.  dust the tops of the zucchini slices with flour.  in a greased 3-quart baking dish, place half of the zucchini.  top with 1/2 cottage cheese mixture.  top with 1/2 meat mixture.  repeat each layer.  top with mozzarella cheese.

3.  bake for 40 minutes or until heated through.  let stand for 15 minutes.

- spokane supper club blog

ritzy lobster pies

prep time:  tbd
cook time:  tbd
servings:  2 - 3

ingredients:
meat from 2 1 1/4-pound lobsters
1 teaspoon lobster tomalley
2 teaspoons lemon zest
2 tablespoons lemon juice
1 medum yellow squash or zucchini - grated
4 tablespoons butter
16 ritz crackers - crushed
1/3 cup seafood broth
salt
pepper
parsley leaves - chopped for garnish

steps:
1.  preheat the oven to 425 degrees.  chop the lobster meat into chunks.  transfer to a mixing bowl and add the tomalley.  add the lemon juice and yellow squash.  mix thoroughly.  divide the mixture into ramekins. 

2.  melt butter in a large skillet over medium heat.  add crackers and stir to coat and toast for 4 minutes.  add lemon zest and mix.  add clam juice and salt and pepper to taste.

3.  completely cover lobster mixture with cracker mixture.  bake for 10 minutes.  serve with melted butter, lemon wedges and chopped parsley.

- the washington post, august 2012

aida's scalloped zucchini

prep time:  20 minutes
cook time:  10 minutes
servings:  4 - 6

ingredients:
oliv oil
2 pounds zucchini - ends trimmed and sliced into 1/4-inch thick coins
salt
2 cups shredded cheddar
2 medium shallots - thinly sliced
4 teaspoons minced garlic
pepper
4 teaspoons flour
16 thyme sprigs

steps:
1.  heat grill to 350 degrees and oil well.  place zucchini in a sieve set over a bowl, salt well, toss to coat and set aside to let drain, at least 5 minutes

2.  when ready to cook, oil a piece of aluminum foil on 1 side.  sprinkle 1/4 cup cheese in the middle of the foil to form a rectangle, shingle 1/4 of the zucchini over the cheese.  sprinkle 1/4 cups of the shallots and 1 teaspoon of garlic evenly over the top and season with salt and pepper.  top with another 1/4 cup cheese, sprinkle with 1 teaspoon flour and top with 4 sprigs of thyme.  enclose foil tightly to form a packet and repeat to make 4 packets.

3.  place the packets on the grill and cook until zucchini is soft and cooked through, turning once, about 10 minutes.

- food network

chicken and vegetable paella

prep time: tbd
cook time:  tbd
servings:  tbd

ingredients:
1/4 cup olive oil
3 cups diced seasonal vegetables (green beans, zucchini, baby squash, cauliflower)
1 cup seasonal mushrooms
2 pouns chicken legs and thighs - cut up
1 tablespoon chopped fresh garlic
1 cup grated fresh tomato
saffron
4 cups water
1/2 cup dry white wine
1 teaspoon pimenton
2 cups spanish bomba or calasparra rice

steps:
1.  heat the olive oil in a 15-inch paella pan over medium-high heat.  once hot, sear the vegetables until they are a nice brown color.  remove vegetables from the pan and reserve.

2.  add the chicken in small batches to the pan and sear until skin is golden and crisp.  remove the chicken and reserve.

3.  add the chopped garlic and cook for 2 minutes.  stir in the grated tomato and cook for 1 minutes making sure to scrape up all the browned bits from the chicken.  pour in the wine and let reduce by half, about 2 minutes.

4.  return the vegetables and chicken to the pan and pour in the water.  allow the mixture to boil for 2 mintues to flavor the water.  then stir in the rice.  season to taste with salt and boil for 10 minutes.  do not stir the rice again as this can cause the rice to cook unevenly.

5.  crumble a pinch of saffron across the top of the paella and sprinkle the pimenton evenly.  do not stir the rice.  cook for another 5 minutes.  remove the paella from the heat, cover with a clean kitchen towel and let the paella rest for 5 mintues before serving.

- good, february 2012

carrot and zucchini muffins

prep time:  tbd
cook time:  15 - 20 minutes
servings:  tbd

ingredients:
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
dash of salt
1/4 cup brown sugar
1 egg
1/3 cup walnut oil
1/3 cup honey
1 teaspoon maple extract
1/2 cup shredded carrots
1/2 cup shredded zucchini

steps:
1.  prehea oven to 350 degrees.  mix dry ingredients together.  add wet ingredients and mix.  pour into muffin pan and bake 15 - 20 minutes.

- avant garde living blog

zucchini, bacon and cheddar muffin

prep time:  tbd
cook time:  30 minutes
servings:  12 muffins

ingredients:
1 1/2 cups flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 cup butter - melted
1 beaten egg
1 cup milk
1 cup grated zucchini
1 cup cheddar cheese
6 slices bacon - cooked and crumbled.

steps:
1.  preheat oven to 350 degrees. grease/ butter a muffin tin or line with muffin with muffin papers.

2.  mix dry ingredients together in a bowl, set aside.

3.  mix butter, egg, milk, zucchini together in another bowl.  add dry ingredients and mix well.  fold in cheese and bacon.

4.  pour the batter into muffin tin and bake for 30 minutes or until the tops are golden brown. Let cool before serving.

- i have sadly forgotten the wonderful blog i found this on