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Asparagus and Zucchini Farro Salad

Asparagus and Zucchini Farro Salad

Ingredients:
1 cup farro
1 zucchini (thinly sliced)
1 handful asparagus (cut into bite sized pieces)
2 tablespoons basil pesto
1 tablespoon olive oil
1 tablespoon lemon juice
1/2 cup chickpeas
1/4 cup walnuts (optional)
1/4 cup pecorino romano (optoinal)

Directions:
1. Cook the farro as directed.
2. Blanch the zucchini and asparagus in boiling water.
3. Mix the basil pesto, olive oil and lemon juice.
4. Toss every thing to mix.

Grilled Asparagus, Zucchini and Halluomi Salad

Grilled Asparagus, Zucchini and Halloumi Salad

Ingredients:
1 cup cherry tomatoes (sliced in half)
1 teaspoon olive oil
salt and pepper to taste
1 handful asparagus (trimmed)
1 zucchini (sliced thinly)
1 teaspoon olive oil
1/2 pound halloumi (sliced 1/4 inch thick)**
1/2 lemon (juice)
2 tablespoons basil pesto
1 tablespoon olive oil
1/2 lemon (juice)
2 handfuls spinach

Directions:
1. Toss the tomatoes in the olive oil, salt and pepper and place skin side down on a baking sheet.
2. Roast the tomatoes in a preheated 400F oven for 10-15 minutes.
3. Blanch the asparagus in boiling water and then rinse in cold water to stop the cooking process.
4. Toss the zucchini and asparagus in the olive oil, salt and pepper to coat.
5. Grill the zucchini and asparagus until they have nice grill marked, about 1-3 minutes.
6. Brush the olive oil onto the gill and grill the halloumi cheese.
7. Pour the lemon juice onto the halloumi.
8. Mix the pesto, olive oil and lemon juice in a bowl.
9. Toss everything together.

**Halluomi is a cheese that is a mixture of goats’ and sheeps’ milk and sometimes cows’ milk as well. If you want this to be vegan simply nix the cheese or substitute with vegan friendly

(Source: closetcooking.com)

Zucchini Bread with Roasted Red Peppers and Feta

Zucchini Bread with Roasted Red Peppers and Feta, Slice

Ingredients:
1 1/2 cups zucchini (grated, squeezed and drained)
2 roasted red peppers (chopped)
2 cloves garlic (grated)
1/2 cup feta (crumbled)
1 teaspoon oregano
2 tablespoon balsamic vinegar
1/4 cup olive oil
2 eggs
1 cup all purpose flour
1/2 cup whole wheat flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder

Directions:
1. Mix the zucchini, roasted red pepper, garlic, feta, oregano, balsamic vinegar, olive oil and eggs in a large bowl.
2. Mix the flour, salt, baking soda, baking powder and oregano in a bowl.
3. Mix the dry ingredients into the wet ingredients.
4. Pour the batter into a greased 9x5 inch loaf pan.
5. Bake in a preheated 350F oven until a toothpick pushed into the center comes out clean, about 1 hour.

(Source: closetcooking.com)

Creamy Potato Zucchini Soup

olive oil
1 large onion, finely diced
3 cloves garlic, minced
4-5 potatoes, peeled and diced
1 1/2 cups stock
2 cups milk**
2 zucchini, grated
salt and pepper to taste
Saute onion in some oil until soft. Add garlic and cook 2 minutes. Add potato and stock, bring to a boil. Reduce heat and simmer 25-30 min or until potatoes are cooked. Add milk and zucchini. Cook on low for 10 minutes.

Remove from heat and let stand for ten minutes. Puree soup in the pot with a hand held blender. Season with salt and pepper. Garnish with cheese and croutons.

**For vegan friendly simply sub with a milk alternative

(Source: happytaters.blogspot.com)

Zucchini Gratin

Ingredients

  • 6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
  • 1 pound yellow onions, cut in 1/2 and sliced (3 large)
  • 2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons all-purpose flour
  • 1 cup hot milk (I’m sure soy or almond milk will suffice) 
  • 3/4 cup fresh bread crumbs
  • 3/4 cup grated Gruyere

Directions

Preheat the oven to 400 degrees F.

Melt the butter in a very large (12-inch) saute pan and cook theonions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.

Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.

(Source: foodnetwork.com)

Grilled Zucchini With Lemon-Herb Vinaigrette and Shaved Romano and Pine Nuts

Ingredients

  • 2 medium zucchini, sliced lengthwise into thin strips
  • Canola oil
  • Salt and freshly ground black pepper
  • 1 tablespoon Dijon mustard
  • 1/4 cup freshly squeezed lemon juice
  • 1 teaspoon finely grated lemon zest
  • Honey
  • 2 tablespoons finely chopped fresh flat-leaf parsley, plus leaves for garnish
  • 1/2 cup extra-virgin olive oil
  • Wedge Pecorino Romano, for shaving
  • 2 tablespoons toasted pine nuts
  • Fresh mint leaves, torn

Directions

Heat the grill to high heat. Brush the zucchini on both sides with canola oil and season with salt and pepper, to taste. Grill for just about 1 minute per side (until slightly charred and wilted), then remove them to a platter.

Whisk together the Dijon mustard, lemon juice, lemon zest, honey, to taste, and salt and pepper, to taste, and parsley in a small bowl. Slowly, whisk in the olive oil until emulsified.

Drizzle the vinaigrette over the zucchini and let it marinate for 15 minutes at room temperature. Top with shaved cheese, pine nuts, parsley and mint leaves.

(Source: foodnetwork.com)

Toasted Israeli Couscous Salad

Ingredients

  • 1/2 cup balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic, coarsely chopped
  • 1 cup olive oil
  • Salt and freshly ground pepper
  • 2 green zucchini, quartered lengthwise
  • 2 yellow zucchini, quartered lengthwise
  • 6 spears asparagus, trimmed
  • 12 cherry tomatoes
  • 1 red bell pepper, quartered and seeded
  • 1 yellow bell pepper, quartered and seeded
  • 1/4 cup basil chiffonade (stack leaves, roll in a cigar shape and cut crosswise into thin strips)
  • 1/4 cup coarsely chopped flat-leaf parsley
  • 2 tablespoons olive oil
  • 1 pound Israeli couscous
  • Vegetable stock, heated
  • Hot water, to cover

Directions

In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes. Preheat the grill. Remove the vegetables from the marinade and grill the vegetables until just cooked through. Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half. Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock and hot water and bring to a boil, cook until al dente and drain well. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature.

(Source: foodnetwork.com)

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