Sauteed Zucchini with Mint, Basil, and Pine Nuts

1 pound zucchini
3 tablespoons olive oil
3 small cloves garlic
10 mint leaves
5 basil leaves
1 heaping tablespoon capers, rinsed
2 tablespoons pine nuts or walnuts, lightly toasted
1 or 2 teaspoons red wine vinegar
sea salt and freshly ground pepper

Slice the zucchini into rounds a scant 1/2 inch thick. Heat the oil in a 10-inch skillet over medium-high heat. When the oil is hot, add the zucchini and saute, flipping and turning every few minutes, until golden brown, about 15 minutes. They won't necessarily cook evenly.

Meanwhile, chop together the garlic, mint, basil, and capers and toast the pine nuts.

When the zucchini is golden, add the herb-garlic mixture and the vinegar to taste and toss well. Taste for salt and season with pepper.

Source: Vegetable Literacy - Deborah Madison

Creamy Pasta with Roasted Zucchini, Almonds & Basil

2 medium zucchini, cut into 1/2-inch cubes (about 3 cups)

1 1/2 tablespoons extra virgin olive oil

3/4 teaspoon kosher salt

Pepper, to taste

2 tablespoons slivered almonds

1/3 cup heavy cream

1 sprig basil, with leaves and stem

3 tablespoons goat cheese

1/2 teaspoon finely grated lemon zest

6 ounces whole-wheat spaghetti or linguine.

1. Heat oven to 500 degrees. Toss the zucchini and oil with 1/2 teaspoon salt and pepper to taste. Arrange zucchini on a baking sheet in a single layer. Roast, tossing occasionally, until golden and tender, 20 to 30 minutes.

2. Meanwhile, toast the almonds in a skillet over medium heat until golden, 3 to 4 minutes. Transfer to a small bowl.

3. Simmer the cream and basil sprig in a small saucepan over medium heat until reduced to 1/4 cup, about 7 minutes. Whisk in the goat cheese until the sauce is smooth. Remove from heat; stir in lemon zest and 1/4 teaspoon salt. Cover and keep warm.

4. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Drain well. Toss the pasta with the cream sauce. Serve topped with the zucchini and almonds.

Source: NY Times - 10/10

Roasted Zucchini with Ricotta & Mint

  • 8 medium zucchini (3 pounds), cut into 1/2-inch dice
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon crushed red pepper
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon fennel seeds
  • 2 teaspoons fresh lemon juice
  • Fresh ricotta, for serving
  • Mint leaves, for garnish

  • Preheat the oven to 450°. Spread the diced zucchini on 2 large rimmed baking sheets. Drizzle with the 2 tablespoons of olive oil and season with salt and black pepper. Roast for about 18 minutes, until the zucchini are browned around the edges. Sprinkle the zucchini with the crushed red pepper, cumin seeds and fennel seeds and roast until fragrant, about 2 minutes longer.
  • Transfer the zucchini to a bowl. Toss with the lemon juice and season with salt. Dollop the ricotta alongside the zucchini and drizzle with olive oil. Garnish with the mint leaves and serve.

    Source: Food & Wine Magazine

    2 1 lb. eggplants, cut into cubes
    1 ¾ teaspoons plus ¾ teaspoon salt, divided
    2 ½ lbs. tomatoes, diced
    5 cloves garlic, crushed and chopped
    ½ teaspoon ground black pepper
    1/3 cup loosely packed, chopped fresh basil
    ¾ cup loosely packed, chopped flat-leaf parsley
    1 ½ lbs. onions, thinly sliced
    3 bell peppers, cored, seeded, and chopped
    2 lbs. zucchini, cut lengthwise and then into ½-inch slices
    1/3 cup dry white wine

    Place a single layer of paper towels on 2 large plates. Place the cubed eggplant onto the plates and sprinkle with 1 ¾ teaspoon salt. Allow the eggplant to sit for 20 minutes. In a large saucepan, cook the tomatoes, garlic, black pepper, basil, and parsley, uncovered, over medium heat. In a large skillet, sauté the onions and bell peppers in a small amount of olive oil over medium-high heat for 10 minutes, stirring occasionally, until the vegetables are very lightly browned. Remove the skillet from the heat and transfer the browned vegetables to the tomato mixture. Pat the eggplant dry with a fresh paper towel and add it, along with the zucchini to the tomato mixture. Cover the pot and cook the stew over low-medium heat for 45 minutes, until the vegetables are tender. Add the white wine and ¾ teaspoon salt and cook for an additional 5 minutes.


    3 zucchini
    1 bunch cilantro
    1 onion
    3 tbsp. olive oil
    3 tbsp. chopped parsley
    2 tbsp. chopped mint
    sea salt 
    5 cups water or broth
    juice of 1 lime
    sour cream

    Chop the zucchini into 1/2 inch pieces. Wash cilantro leaves and stems. Finely slice the stems and chop the leaves. Slice the onion thinly. Heat oil in a soup pot and add onion, zucchini, cilantro stems, parsley and mint. Cook until onion and zucchini is fairly soft- about 10 minutes. Add 2 tsp. salt and the water or stock and bring to a boil. Simmer until zucchini is completely soft, about 15 minutes. Add the remaining cilantro and let cool. Puree until smooth and season with salt & lime juice to taste. Serve room temperature or gently heated with a dollop of sour cream and a sprig of cilantro in each bowl.


    3/4 tsp salt
    3/4 lb whole-wheat fettuccine
    1 tbsp olive oil
    1 tbsp minced garlic
    1 medium zucchini, julienned
    1 medium yellow squash, julienned
    4 or 5 sprigs basil, leaves shredded
    1 bunch arugula, coarsely chopped (about 1 1/2 cups)
    3/4 cup halved cherry tomatoes 
    1 tsp lemon zest
    1 tsp fresh lemon juice

    Bring 4 quarts water to a full boil. Add 1/4 tsp salt and stir in pasta. Cook 5 to 8 minutes or until noodles are tender but firm. While pasta cooks, warm oil in a large sauté pan over medium heat. Add garlic, swirl for a moment and reduce heat to low. Do not let garlic brown. Add zucchini and yellow squash and sauté gently until zucchini softens slightly, about 5 minutes. Season mixture with 1/4 tsp salt and remove pan from heat. When pasta is finished cooking, drain noodles. Using tongs or 2 kitchen spoons, combine noodles thoroughly with zucchini mixture over low heat. Add basil, arugula, and tomatoes and season with remaining salt.

    Gayle Pirie and John Clark, executive chefs and co-owners of Foreign Cinema, San Francisco


    1 1/2 cups orzo (10 oz)
    3 tablespoons unsalted butter
    3 tablespoons olive oil
    1 cup finely chopped shallot (6 1/2 oz) 
    2 medium zucchini (1 1/2 lb total), cut into 1/3-inch dice
    2 medium yellow squash (1 lb total), cut into 1/3-inch dice
    1 teaspoon salt
    1/2 teaspoon black pepper
    3/4 cup hazelnuts (4 oz), toasted, loose skins rubbed off in a kitchen towel, and nuts coarsely chopped 
    1/2 cup chopped fresh flat-leaf parsley
    1/2 cup chopped fresh basil
    2 teaspoons finely grated fresh lemon zest

    Cook orzo in a 4- to 5-quart pot of boiling salted water until al dente. Reserve 1/2 cup cooking water, then drain orzo in a colander. While orzo is cooking, heat butter and oil in a deep 12-inch heavy skillet over moderately high heat until foam subsides, then sauté shallot, stirring, until golden, about 5 minutes. Add zucchini, yellow squash, salt, and pepper and sauté, stirring occasionally, until vegetables are just tender, about 5 minutes. Remove from heat and stir in nuts, parsley, basil, and zest. Add cooked orzo to skillet and stir gently. If mixture seems dry, moisten with some reserved pasta water. Season with salt and pepper. Serve warm or at room temperature.


    1 sheet frozen puff pastry (half of 17.3-ounce package), thawed 
    1 1/2 cups shredded mozzarella cheese
    6 tablespoons plus 1/4 cup freshly grated Parmesan cheese
    1/2 cup drained oil-packed sun-dried tomatoes, thinly sliced
    1/2 cup thinly sliced fresh basil
    1/4 cup chopped green onions
    1 tablespoon chopped fresh oregano
    1 small zucchini, cut into thin rounds
    2 large eggs
    1 cup half and half 1/4 teaspoon salt
    1/4 teaspoon ground black pepper

    Roll out pastry on floured surface to 1/8-inch-thick square. Trim pastry edges to form 13-inch round. Transfer to 11-inch tart pan with removable bottom. Fold in overhang to form double-thick sides. Pierce with fork. Cover; chill 1 hour. Preheat oven to 425°F. Line pastry with foil; fill with beans or pie weights. Bake pastry until sides are set, about 20 minutes. Remove foil and beans. Bake crust until bottom is golden brown, pressing with back of fork if bubbles form, about 8 minutes. Cool 5 minutes. Reduce oven temperature to 400°F. Sprinkle mozzarella over bottom of crust. Top with 6 tablespoons Parmesan, tomatoes, basil, green onions, and oregano. Arrange zucchini rounds in concentric circles to cover top of tart. Whisk eggs, half and half, salt, and pepper in medium bowl. Pour mixture into tart. Sprinkle with remaining 1/4 cup Parmesan. Bake tart until custard is set and crust is golden brown, about 35 minutes. Serve warm or at room temperature.


    3 tablespoons olive oil
    2 pounds zucchini (and/or summer squash), halved crosswise, each half cut lengthwise into 4 flat slices
    4 garlic cloves, minced
    1/2 teaspoon dried crushed red pepper
    Sea salt (preferably fleur de sel) 
    1 tablespoon chopped fresh parsley

    Heat oil in heavy large skillet over medium heat. Add zucchini; sauté until slices are light golden and tender, about 5 minutes. Add garlic and red pepper; stir 1 minute. Season to taste with sea salt. Transfer zucchini to serving platter, sprinkle with parsley, and serve.