Jennie's Lentil Casserole

2 T. oil, plus more for topping

1 onion, chopped

3 medium carrots, chopped

3 stalks celery, chopped

1-1/2 pt. (3 c.) vegetable stock

9 oz. red lentils

1 t. mixed herbs

2-3 drops Tabasco, or more to taste

2 T. tomato puree (1/2 small can)

6 oz. mushrooms, sliced

2 zucchini, diced

Olive oil

3 oz. fresh breadcrumbs (panko, if possible)

3 oz. grated cheese (cheddar, pepper jack, or what have you)

Saute onion in oil until soft.. Add carrots and celery; saute until crisp tender. Add vegetable stock, lentils, herbs, Tabasco, and tomato puree. Simmer for 20 minutes. Add mushrooms and cook a few minutes more. Pour into shallow casserole. (Mixture will be like an extremely thick soup.) 

Mix breadcrumbs and grated cheese with enough olive oil to make a thick paste. Spread evenly on top of casserole. Bake at 350 degrees until topping is golden and crisp.   

Adaptations: Other vegetables, such as golden beets, will also work. This is a good "clean out the fridge" dish.

Adapted from Keeping It Simple, shared by Jennie Solomons Schillig.

African Peanut Stew

4 c. chicken or vegetable stock

1 14-oz. can no-salt-added diced tomatoes

1/2 c. chunky peanut butter

1 T. ground cumin

1 t. ground coriander

1/4 t. salt

3 T. minced fresh ginger

2 lbs. boneless, skinless chicken breasts, cut into 1" pieces

1 large sweet potato, peeled and cubed

2 medium zucchini, cubed

1 14-oz. can chickpeas, drained and rinsed

1/2 c. chopped roasted unsalted peanuts

1/4 c. chopped cilantro

In a blender or food processor, add the stock, tomatoes, peanut butter, cumin, coriander, and salt; blend until thick and pasty.

In a 6-qt. slow cooker, combine the ginger, chicken pieces, sweet potato, zucchini, and chickpeas. Pour the sauce over the chicken and vegetables. Cover and cook on low for 7-8 hours. 

Garnish with chopped peanuts and cilantro when serving.

Serves 6-8.

Adapted from The Easy Heart Healthy Cookbook for Slow Cookers, p. 65. 

Confetti Corn Pasta Bowl

4 c. (12 oz.) dried whole wheat rotini or penne
1-1/2 c. frozen shelled edamame
1 medium zucchini or yellow summer squash, trimmed and diced
2 c. halved red and/or yellow grape tomatoes
1-1/2 c. coarsely chopped orange sweet pepper
1/4 c. chopped fresh basil and/or Italian parsley
5 ears sweet corn, cooked, divided
1 small clove garlic
1/2 c. water
3 T. lemon juice
2 t. Dijon mustard
Sea salt and freshly ground pepper to taste

Cook pasta per package directions, adding edamame during the last 2 minutes. Drain and rinse with cold water until cooled. Drain again.

In a blender, combine corn from 2 ears of corn, garlic, and water. Cover and blend until smooth. Press mixture through a fine-mesh sieve into a bowl; discard solids. Whisk together corn mixture, lemon juice, mustard, and salt and pepper to taste. Set aside.

In a large bowl, combine pasta mixture, zucchini or squash, tomatoes, sweet pepper, and basil. Add half of the corn dressing; toss to coat. Cut remaining corn from cobs and sprinkle atop pasta mixture. Pass remaining dressing.

Makes 15 cups.

Adapted from Forks Over Knives, Summer 2019, p. 49.
 

Minestrone Soup

1/2 onion, chopped
6 c. vegetable broth, divided
4 garlic cloves, finely chopped
1 c. diced carrots
2 celery stalks, sliced
2 potatoes, peeled and diced
1 28-oz. can diced tomatoes
1 zucchini, chopped
2 t. dried basil
1 T. dried parsley
1/4 t. sea salt
Black pepper to taste
1 15-oz. can kidney beans, drained and rinsed
1 c. dry macaroni noodles
1/2 c. frozen lima beans
1-1/2 c. fresh chopped spinach

Saute the onion in 1/4 c. of the vegetable broth on medium-low heat for 4 minutes. Add the garlic and saute for 3 more minutes. Add the carrots, celery, potatoes, tomatoes, and remaining vegetable broth. Increase the heat and bring to a boil, then reduce heat, cover, and simmer for 20 minutes.

Add the zucchini, basil, parsley, salt, pepper, kidney beans, macaroni, and lima beans. Bring back to a boil and boil for 1 minute, then reduce heat and simmer on low for 8 more minutes. Add the spinach and cook 3 minutes.

Makes 8 servings.

Adapted from The Vegan Starter Kit, p. 121.

Seasonal Broiled Vegetables

General method:

Preheat broiler. Line two 15x10" baking pans with foil.

In a bowl, stir together dressing ingredients. Toss vegetables with dressing and let stand 5 minutes.

Drain vegetables, reserving dressing. Arrange vegetables in prepared baking pan, leaving plenty of space between pieces.

Broil 4-5" from heat until vegetables are just tender, 10-15 minutes. Drizzle with reserved dressing. Cover and let stand 5 minutes before serving with sauce.

Winter:
Dressing: 1/3 c. red wine vinegar; 1/4 c. finely chopped shallots; 2 T. olive oil; 1 T. Dijon mustard; 2 cloves garlic, minced; 1/4 t. salt; 1/2 t. black pepper
Vegetables: 8 oz. fresh button mushrooms; 2 small shallots, halved; add other vegetables as desired
Sauce: Purchased blue cheese dressing

Spring:
Dressing: 1/4 c. lemon juice; 2 T. red wine vinegar; 2 t. honey; 1 t. salt; 1/8 t. dried oregano; 1/8 t. black pepper
Vegetables: 1 cucumber, seeded, quartered lengthwise, and sliced 1" thick; 1 small red onion, cut into 1' wedges; add other vegetables as desired
Sauce: Yogurt Sauce*

Summer:
Dressing: Zest and juice of 1 lemon; 3 T. chopped fresh oregano; 2 T. olive oil; 2 cloves garlic, minced; 1/2 t. salt; 1/4 t. black pepper
Vegetables: 2 medium zucchini, sliced 3/4" thick; 1 cup grape tomatoes; add other vegetables as desired
Sauce: Fresh Herb Sauce^

Fall:
Dressing: 1/3 c. apple cider vinegar; 2 T. olive oil; 2 T. snipped fresh rosemary; 1 T. Dijon mustard; 2 t. honey; 2 cloves garlic, minced; 1/4 t. salt; 1/2 t. black pepper
Vegetables: 2 medium red sweet peppers, cut into 1" pieces; 1 small sweet potato, peeled and cut into 1" pieces (microwave for 2 minutes before cooking); add other vegetables as desired
Sauce: Tomato jam or gourmet catsup

*Yogurt Sauce: Mash 1 garlic clove to make a smooth paste. Mix with 1/2 t. salt, 1-2/3 c. plain Greek yogurt, 2 T. finely chopped fresh chives, and 1 T. lemon zest. Season with black pepper to taste. Cover and chill until ready to use.

^Fresh Herb Sauce: In a food processor combine 2 T. lemon zest,  2 c. chopped fresh Italian parsley, 1/4 c. sliced almonds, and 1/4 c. chopped fresh oregano. Cover and pulse until very finely chopped. Add 2 T. capers and pulse until combined. Add 1/4 c. lemon juice, 2/3 c. olive oil, 1/2 t. salt, and 1/2 t. black pepper. Pulse to make a saucy paste. Season to taste with additional salt and pepper. Store in an airtight container in refrigerator up to 3 days or freeze in 1/4-cup portions in airtight containers up to 1 month.   

Adapted from Fast & Fresh, p. 76.

Zucchini Rice Gratin

1/4 c. panko breadcrumbs
2 oz. (about 3/4 c.) Parmigiano-Reggiano cheese, grated, divided
2 T. pure olive oil
1 large yellow onion, chopped
1 t. finely chopped garlic
2 T. all-purpose flour
2 lb. fresh zucchini, roughly chopped
2 c. 2% milk
1/2 c. uncooked long-grain rice
1 t. chopped fresh thyme
1/8 t. cayenne pepper or to taste
1 t. kosher salt
1/2 t. black pepper

Preheat oven to 425 degrees. Combine panko and 1/4 c. of the cheese in a small bowl; set aside. Lightly grease a 13 x 19" baking dish.*

Heat oil in a large skillet over medium heat. Add onions and cook, stirring often, until golden brown, 5-7 minutes. Add garlic and cook, stirring constantly, until fragrant, 45-60 seconds, Add flour and stir to combine. (Mixture will be dry.) Gently stir in zucchini. Add milk, rice, thyme, cayenne, and remaining 1/2 c. cheese; stir to combine. Spoon mixture into the baking dish. Sprinkle with salt and pepper.

Bake in oven until set and liquid is absorbed, about 40 minutes. Remove from oven. Increase oven temperature to broil with oven rack 6" from heat. Sprinkle top of gratin with panko-cheese mixture, and broil until golden brown, about 5 minutes. Serve immediately.

*Note: Can also start with a large ovenproof skillet and then bake the gratin in it instead of transferring it to a baking dish.

Serves 10.

Adapted from Southern Living magazine, July 2017, p. 118.

Birchwood Squash

Zucchini and yellow squash, cut into 1/4" pieces
Fresh basil, chopped
Cheddar cheese, grated
Butter
Waverly or Ritz crackers, crushed

Sprinkle basil and cheese over zucchini and yellow squash in a casserole dish.  Melt butter and pout over. Sprinkle cracker crumbs over the top. Bake at 350 degrees until crisp-tender, about 15 minutes.

Served to me many years ago at the Birchwood Inn, Temple, NH, in a truly transcendent experience.

Red Lentil & Colorful Vegetable Soup

2-4 T. butter or sunflower seed oil
1 large onion, finely diced
1 long celery rib, peeled and diced
4 skinny long carrots, cut into rounds (about 1 cup)
1 c. finely diced peeled winter squash or zucchini
3 T. minced cilantro stems
Sea salt and freshly ground pepper
1 t. ground turmeric
1/2 t. ground cumin
1 c. diced fresh or canned tomatoes with their juice
1 c. red lentils, rinsed well
Juice of 1 lime, or to taste
4 scallions, including an inch of the greens, sliced

Melt the butter in a wide soup pot. Add the onions and cook over medium heat, stirring occasionally, while you dice the celery, carrots, and squash, and mince the cilantro stems. Add them to the onion, sprinkle on 1-1/2 t. salt, the turmeric, and the cumin, and cook for 5 minutes.

Add the tomato, lentils, and 5-1/2 c. water. Bring to a boil, then lower the heat and simmer, partially covered, until the lentils have softened, 20-30 minutes. Taste for salt and add several grindings of pepper. Season with lime juice.

Melt the remaining butter in a small skillet, add the scallions, and toss over high heat to wilt them, about 2 minutes. Serve the soup with some of the scallions in each bowl.

Makes a scant 2 quarts.

Adapted from Vegetable Soups from Deborah Madison's Kitchen, p. 85.

Zucchini & Black Bean Stuffed Sweet Potatoes

4 medium sweet potatoes
1 T. extra-virgin olive oil
1 medium zucchini, chopped
1 c. sliced yellow onion
1/4 t. cayenne pepper
1 15-oz. can black beans, drained and rinsed
1 t. kosher salt
1/2 t. black pepper
2 oz. (1/2 c.) white Cheddar cheese, shredded
Sour cream, cilantro, lime wedges, and green salad, for serving

Prick sweet potatoes all over with a fork and place in a microwave-safe dish. Microwave on high until cooked through, about 12 minutes.

Meanwhile, heat the oil in a large skillet over high heat. Add the zucchini, onion, and cayenne and cook until tender and beginning to brown, 5-7 minutes. Stir in the beans, salt, and black pepper and cook just until the beans are warm, about 2 minutes.

Split the sweet potatoes and loosen the sides with a fork. Divide the bean mixture and cheese among the halves. Serve with sour cream, cilantro, lime wedges, and salad on the side.

Serves 4.

Adapted from Real Simple magazine, Oct. 2016, p. 186. 

Zucchini Frittata

Nonstick cooking spray, for the pan
1 T. unsalted butter
1-1/2 t. minced garlic
2-3 small zucchini, thinly sliced
8 large eggs
1/3 c. sour cream
1/4 c. whole milk or half-and-half
1/8 t. salt
1/8 t. freshly ground black pepper
2/3 c. grated Gruyere cheese
1/3 c. grated Parmesan cheese

Heat the oven to 350 degrees. Spray a 9" square or 10" round baking dish with nonstick cooking spray.

In a large frying pan, over medium heat, melt the butter. Add the garlic and saute until tender, about 2 minutes. Add the zucchini to the pan, stir to combine, and cook for 1 minute. Remove the pan from the heat and set aside.

In a large bowl, using a wire whisk, lightly beat the eggs just until the yolks and whites are fully combined. Add the sour cream and whisk until smooth and well combined. Gradually whisk in the milk. Stir in the salt and pepper. Add the zucchini mixture and the Gruyere and Parmesan cheese to the egg mixture and stir gently until combined. Pour into the prepared baking dish.

Bake for 25-30 minutes, or until the edges are puffed up and golden brown and the center is set. Remove th pan from the oven and cool on a wire rack for 5 minutes before cutting and serving.

Serves 4-6.

Adapted from Gluten-Free Breakfast, Brunch and Beyond, p. 170.

Mexican Vegetable Stew

1/4 c. olive oil
4 garlic cloves, minced
2 large onions, diced
1 t. ground cumin
1 28-oz. can imported plum tomatoes, roughly chopped, with juice (about 3 c.)
8 c. vegetable stock
1/2 t. salt
Freshly ground black pepper to taste
2 carrots, thinly sliced
3 medium zucchini, cut lengthwise into sixths, then into 1" chunks
2 c. freshly cooked kidney beans or 1 15-oz. can kidney beans, rinsed and drained
2 c. fresh or frozen corn kernels
Grated cheddar cheese (optional)
Corn chips (optional)

In a 6 to 8 qt. pot, heat the olive oil over medium heat. Saute the garlic, onions, and cumin 10 minutes, stirring often.

Add the tomatoes with their juices, the vegetable stock, salt, and pepper and bring to a boil.

Add the carrots and cook 15 minutes, then add the zucchini and cook 5-10 minutes, or until tender but not mushy.

Add the kidney beans and corn and cook 2 minutes.  Remove 2 c. of the stew, puree it in a blender or food processor, then return it to the pot. This will thicken the stew. Taste to adjust seasoning.

Serve with a sprinkle of grated cheddar and corn chips, if desired.

Serves 4 as a main course.

Adapted from Quick Vegetarian Pleasures, p. 35.

Curried Zucchini Soup

3 T. vegetable oil
2 large onions, diced
2 garlic cloves, minced
1 t. minced fresh ginger
1 t. turmeric
1 t. ground cumin
1 t. ground coriander
A few dashes cayenne pepper
5 c. vegetable stock
5 medium zucchini, quartered lengthwise and finely diced
1/2 t. salt
Plain yogurt, for garnish

Heat the oil in a large stockpot over medium heat. Add the onions, garlic, and ginger and saute 10 minutes, stirring often. Sprinkle on the turmeric, cumin, coriander, and cayenne and cook 2 minutes.

Pour in the stock and bring to a boil. Add the zucchini and salt and cook, partially covered, 30 minutes or until the zucchini is very tender. Remove the cover and let the soup cool 10 minutes.

Puree half the soup in a blender or food processor, then return it to the pot. Reheat until hot, then serve in bowls with a generous spoonful of yogurt on each serving.

Serves 4 as a main course.

Adapted from Quick Vegetarian Pleasures, p. 33. 

Zucchini Delight

1-1/2 c. soy mozzarella cheese, grated, divided
1 28-oz. can diced tomatoes
5 c. zucchini, chopped
1/2 t. dried oregano
1/2 t. dried basil
1/2 t. red pepper flakes
1/2 t. salt
1 c. cooked or canned lentils
1/2 c. jasmine rice

Preheat oven to 350 degrees.

In a large casserole dish, combine 1/2 c. of the cheese with the tomatoes, zucchini, oregano, basil, red pepper flakes, salt, lentils, and rice. Stir together. Top with remaining cheese and bake uncovered for 30-40 minutes or until the rice is done.

Makes 2-4 servings.

Adapted from How It All Vegan!, p. 112. 

Indonesian Layer Bake

6 oz. medium bulghar wheat
1 pt. water
Juice and zest of 1 lemon
1 t. fine sea salt
2 T. peanut or sesame oil
1 large onion, finely sliced
1 large carrot, finely diced
3 cloves garlic, crushed or chopped
1 T. finely chopped fresh ginger
2 zucchini, cut on a slant into bite-sized pieces
1 large red pepper, cut into strips
2 sticks celery, cut into matchsticks
4 oz. mushrooms, sliced
6 baby sweetcorn, whole or halved lengthwise
2 oz. fine beans, top and tailed, and halved if too long
2 oz. mung bean sprouts
1 T. soy sauce

Sauce:
Peanut oil, sesame oil, or butter
1 medium onion, chopped
1/2 t. chili powder (use more or less, to taste)
2 cloves garlic, crushed or chopped
8 oz. peanut butter (use an unadulterated chunky variety)
1 T. tomato puree
1 T. honey or sugar
1 T. soy sauce

Topping:
1 oz. whole roasted peanuts
1 oz. whole roasted sunflower seeds
Lemon slices for garnish

Put the wheat in a large, heat-resistant dish and cover it with boiling water. Add the lemon juice and stir well. Season. Allow it to stand for at least 15 minutes, then drain.

To prepare the vegetables, heat the oil in a large, deep pan. Add the onion and carrot. When the onion starts to soften, stir in the garlic and ginger.

Add the succhini, pepper, celery, mushrooms, corn, and beans, and stir-fry. Add the bean sprouts last and only just heat them through before the soy sauce is added. Remove from heat. All the vegetables should be cooked but crunchy. Adjust the seasoning.

Oil a large baking dish with a little peanut or sesame oil. Spoon in the cooked wheat and top with the vegetables.

To make the sauce, heat a little oil in a saucepan. Add the onion and cook until translucent. Stir in the chili powder and garlic. Continue to cook for 1 minute.

Spoon in the peanut butter, the tomato puree, and the honey or sugar. The mix will now be incredibly dry.

Add water, stirring in a little at first, rather like making a bechamel sauce. Gradually add more and more, until you have achieved a thick but fluid consistency. Remove from heat. Season with soy sauce.  

To finish, pour the sauce over the vegetables in the baking dish, making sure they are well covered. Scatter peanuts and sunflower seeds over the top and then bake in a preheated oven at 425 degrees for 30-40 minutes or until bubbling. Serve garnished with lemon slices.

Serves 4-6.

Adapted from Entertaining with Friends, p. 26.

Zucchini Bread (or Muffins)

3 eggs
2 c. sugar
1 c. vegetable oil (or coconut oil)
1 T. vanilla
2 c. peeled, grated zucchini
2 c. flour
1 T. cinnamon
2 t. baking soda
1 t. salt
1/2 t. baking powder
1 c. walnuts

Beat the eggs until fluffy. Beat in the sugar, oil, and vanilla until thick and lemon color.

Stir in the zucchini, flour, cinnamon, baking soda, salt, and baking powder. Fold in the walnuts.

Pour mixture into 2 oiled and floured loaf pans or muffin tin lined with paper baking cups. Bake at 350 degrees for 1 hour.

Makes 2 loaves or ? cupcakes.

Adapted from Once Upon a Time . . . Recipes and Remembrances of New Hampshire's Old Man of the Mountain, p. 28. 

Mesa Verde Salad

3/4 c. uncooked couscous
2/3 c. water
1/8 t. sea salt
3/4 c. peeled, julienned sweet potato, butternut squash, or carrot
1/4 c. julienned zucchini
1/4 c. julienned yellow squash
1/4 c. finely diced red bell pepper
1/4 c. peeled, finely diced cucumber
1/4 c. finely diced red onion
1/4 c. aduki beans, cooked
Dressing of choice:
Lemon Garlic Dressing or Cilantro Lime Vinaigrette or Sweet Potato Vinaigrette

In a 2-qt. saucepan with lid, combine the couscous, water and salt, then simmer for 3-5 minutes, stirring occasionally. Cover and remove from heat.

Blanch sweet potato for 90 seconds by plunging into boiling water and cooling quickly in cold water. Blanch the zucchini, yellow squash, and red pepper for 30 seconds each.

In a salad bowl, combine the sweet potato, zucchini, yellow squash, red pepper, cucumber, and onion, then pour dressing over and toss. Add beans and couscous and toss again. Refrigerate 1 hour before serving on a bed of lettuce greens.

Serves 4.

Adapted from Eco-Cuisine, p. 60. 

Zucchini Flowers

20 fresh zucchini flowers
6 T. freshly grated Parmesan cheese
1 c. fine dry bread crumbs
1 T. finely chopped parsley
3 eggs, divided
Salt and freshly ground black pepper
1 c. all-purpose flour
1-2 c. olive oil, for frying

Rinse the flowers carefully under cold running water. Trim the stalks and dry the flowers carefully with paper towels.

Mix the Parmesan and bread crumbs in a large bowl. Add the parsley, 1 of the eggs, and salt and pepper. Use this mixture to carefully stuff the flowers.

Beat the remaining 2 eggs in a small bowl. Place the flour in another small bowl. Dip the stuffed flowers first in the flour and then in the egg.

Heat the oil in a large frying pan until very hot. Fry the flowers in small batches until golden, 5-7 minutes each batch. Remove with a slotted spoon and drain on paper towels.

Season with salt and serve hot.

Serves 4-6.

Adapted from Simply Delicious Vegetarian, p. 234. 

Zucchini Nut Loaf

1-1/2 c. all-purpose flour
1 t. ground cinnamon
1/2 t. baking soda
1/2 t. salt
1/2 t. ground nutmeg
1/4 t. baking powder
1 c. sugar
1 c. finely shredded unpeeled zucchini [1/2 of a medium zucchini]
1 egg
1/4 c. cooking oil [or coconut oil]
1/4 t. finely shredded lemon peel [or orange peel]
1/2 c. chopped walnuts
[Sugar crystals for topping - I use Sugar in the Raw]

In a mixing bowl stir together flour, cinnamon, baking soda, salt, nutmeg, and baking powder; set aside.

In a mixing bowl beat together sugar, shredded zucchini, and egg. Add oil and lemon peel; mix well. Stir flour mixture into zucchini mixture. Gently fold in chopped nuts. Turn batter into a greased 8 x 4 x 2" loaf pan. Bake in 350 degree oven for 55-60 minutes or until a wooden pick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan; cool thoroughly on a rack. Wrap and store overnight before slicing.

Makes 1 loaf.

[For muffins:  Line muffin tin with paper cupcake liners. Spoon batter into cups until about half full. Sprinkle sugar crystals on the top before baking. Bake at 350 degrees for about 30-32 minutes, until lightly browned. Makes 12 muffins.]

From Better Homes and Gardens New Cook Book, page 139. 

Farmer's Market Spread

1 stick butter
1/2 c. seeded, shredded, unpeeled cucumber or zucchini, squeezed dry
1/2 c. shredded red radishes, squeezed dry
2 T. finely chopped flat leaf parsley
2 T. finely chopped fresh chives
1/4 t. coarse sea salt
1/4 t. freshly ground black pepper
Crusty bread or crackers

Combine all ingredients in large bowl. Spoon into butter crock or small serving bowl. Garnish, if desired, with additional chives and radishes. Serve on bread or crackers.

From Common Ground Farm cooking class, 1/23/16.

Farmer's Dressing

1 medium-sized cucumber or zucchini, cut into small chunks (fresh or dried)
1 c. sour cream
1 c. mayonnaise
1/2 t. garlic powder
1/4 t. black pepper

In a food processor or blender, blend all ingredients on medium-high speed until smooth. Serve immediately, or cover and chill until ready to serve. Perfect over tossed salad or drizzled over fresh cucumbers or tomatoes.

Makes about 2 cups.

From Common Ground Farm cooking class, 1/23/16.