Zuk Spirals with Garlic Tahini Dressing

This dish is perfect for summer! I love the angle hair setting on my spiral cutter! Another winner from Patricia Wells!

  • 1 lb zuks, spiral cut
  • 1 tsp salt
  • 1/4 c Garlic Tahini Dressing
  • Espelette pepper or Aleppo

Garlic Tahini

  • 2 cloves garlic, minced
  • 1/4 c tahini
  • 1/4 c whole milk yogurt
  • 2 tbsp lemon juice
  • 1/2 tsp sea salt

Combine in a blender. And chill if not using right away.

Toss zuks with salt and place in colander to drain for 15 minutes. Then gentle squeeze out any excess water. Place in a bowl and toss with 1/4 c tahini dressing and sprinkle with Espelette or Aleppo pepper.

Serves 4.

Zuk and Basil Soup

This soup is so easy to make and the basil really makes it special. I love it chilled but you can also eat hot.

  • 1 tbsp olive oil
  • 2 onions, sliced thin
  • Salt
  • 2 lb of zuks, rinsed, cut into small pieces
  • 1 qt chicken stock
  • 1/2 c firmly packed Basil

Combine oil, onions and salt in a stock pot and cook over medium low heat until translucent, 5 – 8 min. Add zuks and stock and simmer for 15 min until tender.

Remove from heat and purée until smooth in a blender or with a stick blender. Add basil purée till smooth and serve or chill.

Serves 8.

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.

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.