Raw Lasagna

This is from Vegan 100 by Gaz Oakley. It is a bit of work and oh so worth it!! Slice the zucchini as thin as possible for the best results. If you have leftovers it makes a great lunch!

“Cheese” sauce:

  • 1 c raw cashews, soaked for 1 hour, drained
  • 2 tbsp lemon juice
  • 2 tbsp nutritional yeast
  • 1 tsp thyme
  • 3/4 c almond milk
  • Salt and pepper

Place all ingredients in a food processor or blender and pulse till smooth. Pour into a container and chill in fridge.

Tomato Sauce:

  • 1/3 c sun dried tomatoes in oil, drained
  • 1 large tomato, chopped
  • 2 tbsp olive oil
  • 1 clove garlic
  • 4 tbsp water
  • 1 tbsp lemon juice
  • 1 tbps basil leaves

Combine in a food processor and pulse till almost smooth.

Pesto:

  • Handful of basil
  • Handful of parsley
  • 1/2 avocado
  • 2 tbsp olive oil
  • 1/4 c water
  • 1/2 c pine nuts
  • 1 clove garlic
  • 2 tbsp lemon juice
  • Salt and pepper

Combine in a food processor, pulse until smooth and chill till ready to use.

For lasagna:

  • 4 small zucchini, sliced thin as possible lengthwise
  • 2 large tomatoes, sliced thin
  • Basil leaves

On a plate layer zucchini sliced, basil leaves, tomato slices, spread on pesto, spoon on tomato sauce and spread “cheese” sauce, repeat.

Serve 4.

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Zuk Pasta with Uncooked Tomato Sauce

Super fresh and healthy!

12 oz tomatoes, chopped

1/4 c olive oil

1 tsp salt

1 clove garlic, minced

1/2 tsp red pepper flakes

1 lb Zucchini cut into spirals

5 oz ricotta

1/4 c pine nuts

In a 12 inch skillet, add olive oil and zuks, cook for 5 – 7 minutes until soft add tomatoes, olive oil, salt, red pepper flakes and garlic. Divide among bowls and top with ricotta.

Serves 4.

Grilled Veggies and Cheese

This salad is perfect for a warm summer night since it is grilled.

¾ pound halloumi

2 sweet red peppers

1 large zucchini

1 Japanese eggplant

1 bunch scallions, trimmed

Salt and pepper

Olive oil

2 tsp fresh thyme or crumbled dried mint

1 tsp sumac

Balsamic glaze

Prepare a hot grill. Cut halloumi into 8 to 12 slabs, about 1/3- to 1/2-inch thick. Cut peppers into wide pieces, slicing from top to bottom along the natural indentations. Discard seeds. Cut pieces in half crosswise. Slice the zucchini and eggplant on the diagonal, into 1/4- thick.

Season all vegetables with salt and pepper. Brush vegetables and halloumi with olive oil.

Grill vegetables until tender and nicely charred, turning occasionally. If you’d like, use an outdoor grill pan to keep them from slipping through the grate. Scallions will be ready after 3 to 4 minutes. Peppers, zucchini and eggplant take about 10 minutes. Arrange on a platter.

Grill halloumi, turning occasionally, for 2 to 6 minutes, until grill marks appear. When you press on the cheese, it should give but it should not be runny.

Remove cheese to the platter with vegetables and drizzle with olive oil and balsamic glaze. Sprinkle cheese and vegetables with herbs and sumac, if you’d like, and serve.

Serves 2 – 4.

Zucchini and Basil Pasta

This is great for a healthy weeknight dinner. It is ready in the time it takes to cook the pasta.

1/4 c olive oil
8 garlic cloves, minced
2 lbs small zucchini, quartered lengthwise, sliced
Salt
1 tsp Aleppo pepper
12 oz pasta
•2 oz Parmesan, grated
1 tbsp lemon juice
1/2 c basil leaves

Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash; season with salt. Cook, tossing occasionally, until squash begins to break down, 12–15 minutes. Toss in 1 tsp. Aleppo pepper.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.

Transfer pasta to skillet using a slotted spoon or spider and add 1/2 c pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.

Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.

Serves 4

Zucchini and Ricotta Cheese

This spiralized Zucchini dish is quick and easy! Perfect for lunch or dinner.

Ingredients:
1 c ricotta cheese
1 clove garlic, minced
1/2 c grated parmesan cheese
1/4 c choppee basil
1/2 tap pepper
6 – 8 small zucchini
Olive oil spray
Salt
1/4 c pine nuts

Preheat broiler on high and spray a baking pan.

Combine the ricotta, parmesan, garlic, basil and 1/4 tsp pepper in a bowl.

Cut the Zucchini into ribbons with a veggie peeler or a spiralizer. Shape them into 4 nests and place on the baking sheet, spray with a little olive oil. Place 1/4 the cheese mixture on top of the Zucchini nests.

Broil for 6-8 minutes until browned in spots. Keep a close eye on them. Lower the rack if needed. Scatter a few pine nuts over the top.

Serves 4.

Grilled Zucchini, Burrata & Fregola

This dish is from Simple by Diana Henry, she is quickly becoming one of my favs. This dish is simple but rich tasting. You can get fregola in fancy shops or on Amazon.

4 Zucchinis, sliced 1/4 thick
Olive Oil
Salt and pepper
6 oz fregola pasta
7 oz burrata, torn
1 1/2 oz pecorino, shaved
1 bunch of basil, leave torn
1 lemon, juiced

Cook the pasta according to the package. 

Cook the Zucchini in a little olive oil over medium heat until golden on each side. You may needs to cook in batches.

Toss the fregola with 2 tbsp olive oil, zuks, burrata, pecorino, basil and lemon juice.

Serves 4.

Chickpea Crepe with Goat Cheese and Zucchini Ribbons

These make a great light lunch in less than 30 minutes. 

Ingredients:
1 small zucchini, sliced thin
Zest of one lemon
2 tsp lemon juice
1 tbsp olive oil
Salt
4 oz goat cheese
Pepper
2 tbsp pine nuts
1/4 c red onion, sliced thin
1 tbsp ghee
1 scant c chickpea flour
1 c water
3/4 tsp salt
Olive oil spray
Fresh thyme leaves

Slice the Zucchini thin on a mandoline. Toss  with lemon juice and 1 tbsp olive oil.

Mash goat cheese and lemon zest together in a small bowl.  Season with salt and pepper.

In a small pan, heat ghee and sauté the onions until carmalized. Set aside.

Whisk to combine chickpea flour, water and 3/4 tsp salt. Heat a 10 crepe pan or non stick skillet over medium heat, spray with olive oil. Pour in 1/2 the crepe mixture and cook 2 minutes per side until golden and cooked through. 

Top with goat cheese, Zucchini and pine nuts. 

Serves 2.