This comes from Ottolenghi’s Plenty. It is fairly quick and so yummy! A mandolin makes quick work of the slicing.
1/3 c sunflower or avocado oil
2 medium zucchini, cut 1/4 inch thick
1 1/2 tbsp red wine vinefar
2 c basil
1/4 c parley
1/3 c olive oil
Salt and pepper
8 oz pasta
Zest of 1 lemon
1 1/2 tbsp capers, deaines
4 oz buffalo mozzarella
Heat oil in a large skillet over medium high heat. Fry zuks over medium heat, don’t crown them, about 3 minutes per side or until lightly browned. Transfer to a bowl and drizzle with the vinegar. Set aside.
Combine 1 c basil, parsley and olive oil in a food processor or blender, blitz until smooth.
Cook pasta al dente; drain and toss with the zuks. Stir in the capers, zest, basil and torn mozzarella. Taste and season with salt and pepper. Chiffonade the 1 c basil and sprinkle on top.
These are so amazing savory scones with veggies!! I might have put in too much zucchini so they were more like savory delicious amazing cookies!
• 3 tablespoons baking powder • 1 1/2 teaspoons salt • 1 teaspoon freshly ground black pepper • 1 teaspoon fresh thyme leaves • 3 1/4 cups unbleached all-purpose flour, plus more for surface • 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes and chilled • 1 cup heavy cream, plus more for brushing • 2 medium zucchini, coarsely grated, excess liquid squeezed out with a kitchen towel • 6 ounces Gruyère, cut into 1/4-inch pieces • Flaky sea salt for sprinkling
Preheat oven to 350˚F. Combine baking powder, sugar, kosher salt, pepper, thyme, and 3 1/4 cups flour in the bowl of a food processor. Pulse several times. Add the chilled butter and pulse until the size of small peas. Transfer the mixture to a large bowl. Pour in the cream and mix gently with a wooden spoon to distribute evenly. Add the zucchini and Gruyère and mix into the dough just to distribute. Using your hands, gently knead the mixture until the dough comes together. The less you work the dough, the more tender the scones will be. This dough will be somewhat drier than most scone recipes, but the zucchini will release additional moisture during baking.
Turn the dough out onto a lightly floured surface and pat into a 2-inch thick disk. Place a sheet of plastic wrap on top of the dough and roll out to a 1-inch thick disk. Punch out scones with the biscuit cutter (it helps to brush the inside of the cutter with oil to help release the scones); place on a parchment-lined baking sheet, spacing about 2-inches apart. Brush tops with cream and sprinkle with flaky sea salt (if storing unbaked scones in freezer, wait to finish with the cream and salt until baking).
Bake scones, rotating baking sheet halfway through, until golden brown, 30-40 minutes. Transfer to a wire rack to cool.
This is from Patricia Wells. It is perfect for a hot day, just make it in the am and let it chill all day.
2 tbsp olive oil
1 small onion, sliced thin
Salt
1 tbsp minced fresh ginger
2 lbs zucchini, sliced thib
1 1/2 quarts chicken or veggie stock
Creme fraiche for garnish
Heat the oil in a large pot over medium heat, add the onion and salt and cook for 5 minutes until soft. Add the ginger and cook for 1 minute. Add the zucchini and stock, and bring to a low boil, then reduce to a simmer and cook for 10 minutes.
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.
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.
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.
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.
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.
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