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Cucumber/Eggplant/Squash/Zucchini

BAKED CUCUMBER CHIPS

Ingredients:

 

  • 2 medium cucumbers
  • 1 tbsp. olive oil
  • 2 tsp. apple cider vinegar
  • ½ tsp. sea salt

 

Directions:

 

  1. Slice cucumber very thinly.
  2. Remove excess moisture from slices using a paper towel.
  3. Put cucumber slices in a large bowl and toss with oil, vinegar, and salt.
  4. Place slices on parchment lines baking tray. Put into an oven at 175 degrees F for 3-4 hours or until crispy.
  5. Allow slices to cool before serving.

 


CORNBREAD PANZANELLA WITH SQUASH

Ingredients:

  • 2 tbsp. olive oil
  • 2 cups yellow squash cut into 1-inch cubes
  • 15 oz. store-bought cornbread cubed and toasted (do not use sweet cornbread!)
  • 1 cup diced zucchini
  • 4 oz. fresh mozzarella cheese, torn
  • ½ cup honey vinaigrette
  • Salt and Pepper

 

Directions:

  1. Heat oil in a medium saucepan over medium. Add yellow squash, salt, and pepper. Cook, stirring occasionally, until tender, about 5 minutes. Remove from heat.
  2. Toss together cornbread, zucchini, and mozzarella in a large bowl. Add cooked yellow squash, and drizzle with Honey Vinaigrette. Toss gently to combine. Serve immediately.  

CUCUMBER MUFFINS

Ingredients:

  • 2 cups pureed cucumber – peel and seed before pureeing
  • 3 eggs
  • ¾ cup oil
  • ¼ tsp vanilla
  • 3 cups flour
  • 1 tsp baking soda
  • 2 tsp baking power
  • ½ tsp salt
  • 1 cup sugar

 

Directions:

  1. Preheat your oven to 350 degrees F
  2. Mix the cucumber, eggs, oil, vanilla, and sugar in a large bowl. Stir to combine.
  3. Add the remaining ingredients all at once and mix until fully combined and no more flour is seen.
  4. Fill muffin tins ¾ way full or loaf pans ½ way full.
  5. Bake for about 20 minutes for muffins or about an hour for loaves.  

EGGPLANT PARMESAN

Ingredients:

  • 2 medium sized eggplants
  • 1/2 cup of freshly grated Parmigiano-Reggiano
  • 1/2 cup of extra virgin olive oil
  • 1 bunch of fresh parsley
  • Salt and pepper

 

Directions:

  1. Cut the eggplant into circular (quarter inch) slices and toss in an extra large bowl with salt, pepper, and about 1/4 cup of olive oil (don’t skimp on the salt and pepper). Get your outdoor grill set up and produce a nice hot fire.
  2. Grill the eggplant slices for 15-20 minutes in total, continually flipping to prevent burning; the trick is to nicely char the eggplant and produce a meaty/soft flesh.
  3. Begin layering the eggplant on a large serving fish, with each layer getting (in this order) a drizzle of olive oil, Parmigiano-Reggiano, finely diced parsley. 2 eggplants will probably yield 3-4 layers of eggplant. Enjoy hot or cold! 

GARDEN CAPONATA

Ingredients:

 

  • 2 medium yellow squash
  • 1 large eggplant
  • 1 large potato
  • 1 large red onion
  • 3 cloves garlic
  • 1 large can tomatoes
  • ¼ cup olive oil
  • Salt, pepper, and oregano to taste

 

Directions:

 

  1. Preheat oven to 400°F
  2. Pour canned tomatoes into a large baking pan and spread evenly
  3. Chop all vegetable into 1 inch. Pieces, and mice garlic finely.
  4. Toss all vegetables into the olive oil, salt, pepper, and oregano
  5. Place vegetables into baking pan atop the tomato sauce, cover with foil, and bake for 20 minutes.
  6. Remove foil and bake again for 30 minutes, serve and enjoy!

 


GRILLED SQUASH

Ingredients:

 

  • 3 medium yellow summer squash
  • 1 ½ tbsp. olive oil
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • Salt and pepper to taste

 

Directions:

 

  1. Preheat a grill to medium-high heat (375 to 450 degrees F)
  2. Slice the squash on the bias, about 1/2’ thick. Place it in a bowl and mix it with the olive oil, oregano, garlic powder, onion powder, salt and pepper.
  3. Place the squash directly on the grill grates and grill for about 2 to 3 minutes per side, until charred and tender. Taste and add a few pinches of additional salt if necessary. 

 


STEWED ZUCCHINI AND SUMMER SQUASH

Ingredients:

 

  • 8 c. zucchini and summer squash chunks
  • 1 large white onion, cut vertically in chunks
  • 1 (28 oz.) can diced tomatoes
  • 2 tsp. salt
  • 1/2 tsp. black pepper

 

Directions:

 

  1. Cut zucchini and summer squash into about 1" chunks to yield approximately 8 cups (it's okay if it's not exact ... a little more or a little less is just fine).
  2. Put all ingredients into a large pot. Stir to combine.
  3. Simmer until squash and onions are tender, about an hour, stirring approximately every 15 minutes.

 


TORTELLINI SALAD WITH ZUCCHINI AND PEAS

Ingredients:

 

  • 1 pkg. refrigerated whole-wheat 3-cheese tortellini
  • 2/3 cup peas
  • 2 medium zucchinis
  • 2 tbsp. olive oil
  • 2 garlic cloves, minced
  • 1 tbsp. lemon juice
  • Salt and pepper to taste

 

Directions:

 

  1. Cook pasta according to package directions, omitting salt and fat; add peas for the last 6 minutes. Drain, and cool 10 minutes; place pasta and peas in a medium bowl.
  2. Using a vegetable peeler, shave zucchini into ribbons.
  3. Heat 1 1/2 teaspoons oil in a medium skillet over medium. Add garlic; cook, stirring constantly, 30 seconds. Remove from heat. Add zucchini; stir constantly until zucchini is slightly softened, about 1 minute. Add zucchini mixture to tortellini mixture in bowl.
  4. Combine rind, juice, salt, pepper, and remaining 1 1/2 tablespoons oil. Drizzle over tortellini mixture; toss gently to coat. Sprinkle with basil, if desired.

 


TURMERIC EGGPLANT CURRY

Ingredients:

 

  • 1 eggplant, cut into rounds and halved
  • 2 tbsp. oil
  • 1 tsp. ground turmeric
  • 1 tsp. coriander powder
  • 2 tsp. cayenne
  • 1 can unsweetened coconut milk
  • 1 tsp. garam masala
  • Salt

 

Directions:

 

  1. Heat oil in a skillet, add the eggplant and sprinkle salt
  2. Add the ground turmeric, ground coriander, cayenne, ¼ cup water and stir fry on medium heat until the eggplant has wilted and is somewhat crisp, about 20 minutes.
  3. Remove the pan from the heat and stir in the coconut milk, then return to heat and simmer four about 4-5 minutes.
  4. Sprinkle the garam masala, adjust the seasoning, if needed.
  5. Squeeze fresh lime juice just before serving with rice or any flat bread. 

 


VEGAN ZUCCHINI ‘MEATBALLS’

Ingredients:

 

  • 1 tbsp. olive oil
  • 2 garlic cloves, pressed
  • 4 cups shredded zucchini
  • ¼ cup fresh basil, chopped
  • 1 cup plain breadcrumbs
  • 1 tsp Italian seasoning
  • 1 large egg
  • ¼ cup parmesan cheese
  • Salt and pepper

 

Directions:

 

  1. Preheat the oven to 375 degrees F. Line a baking sheet with nonstick foil. Set aside.
  2. In a large skillet, drizzle olive oil and heat over medium high heat. Add garlic and sauté for about 1 minute. Add in shredded zucchini.
  3. Cook for about 5 minutes, until most of the water in the skillet has evaporated. Transfer to a colander and press out the remaining liquid.
  4. In a large bowl combine breadcrumbs, egg, seasoning, basil, and parmesan cheese. Mix with the zucchini until fully blended.
  5. Using a 2 tbsp. scoop, form 20 balls, rolling tightly, and transfer to prepared baking sheet. Bake for 20-25 minutes, until firm and lightly browned.
  6. Serve meatballs with your favorite sauce on pasta, zoodles, or a hoagie with cheese!