Grilled Ratatouille

 

Ingredients:

• 2 zucchini, cut into quarters lengthwise
• 2 yellow squash, cut into quarters lengthwise
• 2 Japanese eggplant, halved lengthwise
• 2 red bell peppers, stemmed, seeded, and quartered
• 2 yellow bell peppers, stemmed, seeded, and quartered
• 2 red onions, quartered
• 1 pint cherry tomatoes
• 1/2 cup olive oil, plus 2 tablespoons
• Salt and freshly ground pepper
• 4 cloves garlic, finely chopped
• 2 tablespoons finely chopped fresh oregano leaves
• 1/4 cup finely chopped flat-leaf parsley leaves

Preparation:

1. Preheat grill to medium-high. 
2. Place all cut vegetables and the tomatoes in a large shallow baking dish, add the 1/2 cup of olive oil, and toss to coat. Season with salt and pepper, to taste. Place the vegetables on the grill and cook for 5 to 6 minutes, turning halfway through the cooking time. Remove the tomatoes, cover grill, and cook the remaining vegetables for 2 minutes, or until almost cooked through. Transfer vegetables to a cutting board and coarsely chop (leave tomatoes whole). Place the chopped vegetables and tomatoes in a large bowl, add the 2 tablespoons of olive oil, garlic, oregano and parsley and season with salt and pepper, to taste. Serve at room temperature.

foodnetwork.com

Grilled Chicken Zucchini Kebabs

 

Ingredients:

• 2 boneless chicken breasts, cut into 1-inch pieces
• 2 medium zucchini, silced into thick rounds
• 1 large red onion, cut into 1-inch pieces
• 2 large lemons
• 3 cloves garlic, minced
• 1 tablespoon  chopped fresh thyme
• 1 tablespoon chopped fresh rosemary
• 1/4 cup olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper

Preparation:

1. Place the chicken pieces in a large Ziploc bag or bowl. Place the zucchini and red onion in a separate Ziploc bag or bowl. Set aside.

2. Zest one of the lemons and place the zest in a medium bowl. Juice both lemons and add to the lemon zest. Add the minced garlic, thyme, rosemary, olive oil, salt and pepper. Whisk the marinade together. Pour half of the marinade into the freezer bag or bowl with the chicken pieces and pour the other half in the freezer bag or bowl with the zucchini and onion. Let marinade for 30 minutes or up to 4 hours in the refrigerator.

3. When ready to grill, make the kebabs. Alternate chicken, zucchini, and onion on skewers. Discard any remaining marinade.

4. Lightly brush the grill with olive oil and preheat to medium heat.

5. Grill chicken kebabs, turning often so each side browns and has light grill marks, about 10-12 minutes or until chicken is cooked through. Serve immediately.

twopeasandtheirpod.com

Zucchini Bread

 

Ingredients:

• 1 and 3/4 cups (220g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup (120ml) vegetable oil (or melted coconut oil)
• 1/2 cup (100g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 2 large eggs, at room temperature
• 1/4 cup (60g) unsweetened applesauce (or sour cream or Greek yogurt)
• 2 teaspoons pure vanilla extract
• 1 and 1/2 cups (about 165g) shredded zucchini (no need to blot)
• optional: 1 cup (180g) semi-sweet chocolate chips (or chopped nuts, raisins, etc)

Preparation:

1. Preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan. See notes for muffins.
2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla together until combined. Whisk in the zucchini. Pour the wet ingredients into the dry ingredients. Gently stir or whisk until *just* combined; do not overmix. Fold in any optional add-ins like chocolate chips or nuts. Batter is slightly thick.
3. Spread the batter evenly into prepared loaf pan. Bake for 55-70 minutes. (I like to loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top.) Baking times vary so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out *mostly* clean with zero raw batter. Remove the bread from the oven and set on a wire rack. Cool in pan for 1 hour before removing from pan. You can slice the bread at this point, but it will still be warm in the center and may not slice neatly. For neat slices, continue cooling bread directly on a wire rack and then slice once cooled.
4. Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to 1 week.

sallysbakingaddiction.com

Crispy Summer Squash Pancakes

Ingredients:

• 2 medium yellow squash, grated on the medium holes of a box grater and squeezed dry

• 2 scallions, thinly sliced

• 1 jalapeño, thinly sliced

• 1 large egg, beaten

• 1/2 cup all-purpose flour

• 2 teaspoons baking powder

• Kosher salt

• Pepper

• 6 tablespoons canola oil

• Lemon wedges and sour cream, for serving

Preparation:

1. In a medium bowl, combine the squash with the scallions, jalapeño, egg, flour, and baking powder and season with salt and pepper. Mix gently just to combine.

2. In a large nonstick skillet, heat 2 tablespoons of the oil. Spoon 3 heaping 1/3 cup mounds of the batter into the skillet and press lightly to flatten them. Cook over moderate heat until golden, about 3 minutes. Flip the pancakes, add 1 tablespoon of the oil, and cook until golden and crisp, 2 minutes longer. Drain on paper towels. Repeat with the remaining oil and batter. Serve the pancakes hot with lemon wedges and sour cream.

foodandwine.com

Triple Green Stir Fry

 

Ingredients:

• 2 ½ tablespoons organic cornstarch or arrowroot 
• 1 cup low-sodium vegetable broth or water
• 2 tablespoons reduced-sodium soy sauce
• 1 teaspoon natural granulated sugar
• 1 to 2 teaspoons grated fresh ginger
• 8 ounces seitan or extra-firm tofu 
• 2 tablespoons dark sesame oil, divided
• 2 cloves garlic, peeled and cut in half
• 8 ounces fresh green beans, trimmed and cut in half
• 2 large broccoli crowns, cut into bite-sized pieces and florets
• 1 medium zucchini (or, try this week's Tat Soi!), cut in half lengthwise, then into ¼-inch slices
• 2 scallions, cut into 1-inch lengths
• Dried hot red pepper flakes to taste
• Additional soy sauce to taste

Preparation:

1. For the sauce, combine the cornstarch or arrowroot in a small bowl or with just enough water to dissolve it. Add the remaining sauce ingredients, stir together, and set aside.
2. If using seitan, cut into bite-sized pieces. If using tofu, cut into ½-inch thick slices. Blot well between clean tea towels or several layers of paper towel (or use a tofu press ahead of time if you like it really firm), and cut into dice. 
3. Heat half of the oil in a stir-fry pan. Add the tofu or seitan and stir-fry over medium-high heat until golden on most sides. Remove from the pan and set aside.
4. Heat the remaining oil in the same pan. Add the garlic, green beans, and ¼ cup water. Cook over high heat, covered, for 3 minutes, then stir in the broccoli. Cover and cook until the beans and broccoli are brightly colored and just tender-crisp, lifting the lid to stir once or twice. 
5. Add the zucchini and scallion. Stir-fry for another 2 to 3 minutes, or until all the vegetables are tender-crisp. Stir in the tofu or seitan. 
6. Pour in the sauce, and cook, stirring, until it has thickened, another minute or so. Serve at once.

vegkitchen.com

Grilled Zucchini Nachos

 

Ingredients:

• 4 small zucchini sliced into "chips," about ¼ inch thick rounds
• Olive oil for brushing zucchini chips
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• 1 15 oz can of black beans, rinsed and drained
• 2 small tomatoes chopped
• 1 large avocado chopped, seed removed
• 2 green onions chopped
• 1/4 cup chopped cilantro
• 1 lime

Preparation:

1. Put the sliced zucchini chips into a large bowl and toss with olive oil. Season with salt and pepper, to taste. Place zucchini on a grill pan or directly on a hot grill, over medium heat. Grill for 4 to 5 minutes or until zucchini is tender. Sprinkle cheese directly over zucchini chips and cook until cheese is melted about 1 minute.
2. Remove zucchini from the grill and place on a platter or onto plates. Top with black beans, tomatoes, avocado, green onion, cilantro, and a squeeze of fresh lime juice. Serve immediately.

https://www.twopeasandtheirpod.com 

Grilled Ratatouille Tartines

 

Ingredients:

• 1 zucchini, sliced in half lengthwise
• 1 medium eggplant, sliced into ¼-inch thick rounds
• 1 red bell pepper, halved, ribs and seeds removed
• 3 whole scallions
• extra-virgin olive oil, for drizzling
• sea salt
• 1 cup halved cherry tomatoes
• 1 garlic clove, minced
• 1 teaspoon sherry vinegar
• 1 teaspoon herbs de Provence
• ¼ cup chopped fresh basil
• 8 slices of good bread, toasted
• hummus or goat cheese

Preparation:

1. Preheat a grill or grill pan over medium heat.
2. Drizzle the zucchini, eggplant, red pepper, and scallions with olive oil and a few pinches of salt. Grill until charred, about 3 minutes per side.
3. Remove the vegetables from the grill, let cool slightly, then chop everything into 1-inch pieces. Toss them in a mixing bowl with the cherry tomatoes, garlic, sherry vinegar, herbs de Provence, and basil.
4. Season to taste, then serve on toasted bread with a spread of goat cheese or hummus.

https://www.loveandlemons.com/grilled-ratatouille-tartines/

Sauteed Zucchini with Plum Tomatoes

 

Ingredients:

• 1 medium zucchini, cut up
• 5 medium fresh plum tomatoes, diced
• 5 cloves garlic, smashed with the side of a knife
• 2 tbsp extra virgin olive oil
• 1/2 tsp Herbes de Provence
• kosher salt and fresh pepper, to taste

Preparation:

1. In a large non-stick skillet, heat olive oil over medium-high heat.

2. Add garlic and sauté until golden, 1 to 2 minutes.

3. Add zucchini, salt, and pepper, to taste.

4. Cook about 4-5 minutes on each side, add tomatoes, and season with additional salt and herbs de Provence.

5. Lower heat and simmer for about 5-10 minutes.

6. Divide into 4 equal portions when serving.

https://www.skinnytaste.com/sauteed-zucchini-and-plum-tomatoes/

Zucchini Bread

 

Ingredients:

• 1/2 c. olive oil, plus more for greasing pan
• 1 1/2 c. all-purpose flour spooned and leveled
• 1 tsp. kosher salt
• 1/4 tsp. baking powder
• 1/2 tsp. baking soda
• 1 1/2 tsp. apple pie spice, pumpkin pie spice, or ground cinnamon
• 3/4 c. sugar
• 2 large eggs
• 1 tsp. pure vanilla extract
• 1 medium (6 to 7 inch) zucchini, grated (about 1 1/2 cups)
• Optional: 1 cup toasted nuts, chocolate chips, raisins, or currants. 

Preparation:

1. Preheat oven to 350°F. Lightly grease an 8 1/2-by-4 1/2 inch loaf pan. Whisk together flour, salt, baking powder, baking soda, and spice in a bowl. Whisk together sugar, eggs, oil, and vanilla in a second bowl.
2. Add wet ingredients to dry, and stir to combine. Fold in grated zucchini any optional mix-ins. Transfer batter to prepared pan (it should be about 3/4 full).
3. Bake until a toothpick inserted in the center comes out clean and the bread starts to pull away from the edge of the pan, 50 minutes to 1 hour. 

https://www.countryliving.com/food-drinks/a35540750/zucchini-bread/

Also, if you are running out of ideas for summer squash, try freezing it!!:

https://www.thepioneerwoman.com/food-cooking/cooking-tips-tutorials/a36611081/how-to-freeze-summer-squash/

 

Thai Green Curry with Zucchini and Chicken

Ingredients:

• 1 tablespoon vegetable or peanut oil
• 2 to 4 ounces Thai green curry paste, such as Maesri
• 2 (13.5-ounce) cans coconut milk, such as Chaokoh
• 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 8 ounces cuttlefish balls, thawed if frozen (optional)
• 1 pound zucchini, cut into thick half-moons
• Fish sauce
• Granulated sugar
• Tamari or soy sauce
• Cooked rice or rice noodles, for serving

Preparation:

1. Heat the oil in a 4-quart (or larger) Dutch oven or heavy pot set over medium-high heat until shimmering. Add the curry paste. Be cautious, as it will sputter. Fry the paste for 2 minutes, stirring frequently. This will be quite pungent, so turn on the fan or vent!
2. Scoop the thickened coconut solids out of both cans of coconut milk, leaving the watery milk below, and add to the pot. Fry these solids for about 2 minutes along with the curry paste, until the oil starts to separate out, forming beads on top of the curry paste. Add the chicken and stir to combine.
3. Add the remaining coconut milk and the cuttlefish balls if desired. Reduce the heat to medium-low and simmer until the chicken is cooked through and the fish balls are warm, about 20 minutes.
4. Add the zucchini and simmer just until tender. Taste and adjust seasonings with fish sauce, sugar, and tamari soy sauce until it is balanced enough for your tastes. Serve over rice or rice noodles.

https://www.thekitchn.com/recipe-easiest-thai-green-coconut-chicken-curry-recipes-from-the-kitchn-15663

Ratatouille

Ingredients:

• 2 medium eggplant, diced into 1/2" pieces
• kosher salt
• 2 tbsp. extra-virgin olive oil, divided
• Freshly ground black pepper
• 1 large onion, chopped
• 2 bell peppers, cut into 1/4" spears
• 1 bay leaf
• 1 tbsp. tomato paste
• 1/2 c. dry white wine
• 2 zucchinis, sliced into 1/4 " coins
• 3 cloves garlic
• 2 c. halved cherry tomatoes
• 1 tsp. dried oregano
• pinch of crushed red pepper flakes
• Bunch of fresh basil
• Crusty baguette (for serving)

Instructions:

1. Place eggplant in a colander and toss with a big pinch of salt. Let sit for about 20 minutes, then pat the eggplant dry to remove excess moisture.
2. In a Dutch oven (or a large pot), heat 1 tablespoon oil. Add eggplant and season with salt and pepper. Cook until golden all over, about 6 minutes, then remove the eggplant.
3. Add remaining tablespoon of oil to pot. Add onion, bell peppers and bay leaf and cook, stirring occasionally, until onion and peppers are beginning to turn tender, about 5 minutes.
4. Add tomato paste and stir until it’s fragrant, about 1 minute, then deglaze the pan with the white wine and reduce until most of the liquid has evaporated. Stir in zucchini and cook until tender, about 4 minutes more. Stir in garlic, cherry tomatoes and oregano.
5. Season mixture with red pepper flakes, salt and pepper and cook, stirring occasionally, until the tomatoes start to break down.
6. Add the eggplant back to the pot and stir to combine. Garnish with basil and serve warm or at room temperature with baguette.

https://www.delish.com/cooking

Stuffed Grilled Zucchini

Ingredients:

• 4 medium zucchini
• 5 teaspoons olive oil, divided
• 2 tablespoons finely chopped red onion
• 1/4 teaspoon minced garlic
• 1/2 cup dry bread crumbs
• 1/2 cup shredded part-skim mozzarella cheese
• 1 tablespoon minced fresh mint
• 1/2 teaspoon salt
• 3 tablespoons grated Parmesan cheese

Instructions:

• Cut zucchini in half lengthwise; scoop out pulp, leaving 1/4-in. shells. Brush with 2 teaspoons oil; set aside. Chop pulp.
• In a large skillet, saute pulp and onion in remaining oil. Add garlic; cook 1 minute longer. Add bread crumbs; cook and stir for 2 minutes or until golden brown.
• Remove from the heat. Stir in the mozzarella cheese, mint and salt. Spoon into zucchini shells. Sprinkle with Parmesan cheese.
• Grill, covered, over medium heat for 8-10 minutes or until zucchini is tender.

https://www.tasteofhome.com

Grilled Zucchini and Leeks with Walnuts and Herbs

Ingredients:

• ⅓ cup walnuts
• 1 garlic clove, finely grated
• 2 tablespoons fresh lemon juice
• 5 tablespoons olive oil, divided
• Kosher salt and freshly ground black pepper
• 2 large leeks, white and pale-green parts only, halved lengthwise with some root attached
• 2 large zucchini (about 1 lb.), halved lengthwise
• ½ cup (lightly packed) fresh flat-leaf parsley leaves with tender stems

Instructions:

• Prepare grill for medium-high heat. Toast walnuts in a dry small skillet over medium heat, tossing often, until fragrant, about 5 minutes. Chop very coarsely. Toss warm walnuts with garlic, lemon juice, and 3 Tbsp. oil in a large bowl; season with salt and pepper.
• Brush leeks and zucchini with remaining 2 Tbsp. oil; season with salt and pepper. Grill vegetables, turning often, until tender and charred in spots, 5–8 minutes for leeks, 8–10 minutes for zucchini.
• Transfer vegetables to a cutting board. Trim roots from leeks and cut leeks and zucchini into bite-size pieces. Add vegetables and parsley to bowl with walnuts and toss to combine; season vegetables with salt, pepper, and more lemon juice, if desired.

bonappetit.com/recipe/grilled-zucchini-and-leeks-with-walnuts-and-herbs

Grilled Yellow Squash and Zucchini Pasta Salad

Ingredients:

• 16 ounces farfalle (bowtie) pasta
• 1 pound yellow summer (crookneck) squash, cut into 1-in. chunks
• 1 pound zucchini, halved lengthwise and cut into 1-in. chunks
• 1/2 cup olive oil, divided
• Salt
• 2 tablespoons Champagne vinegar
• About 1/2 tsp. freshly ground black pepper
• 2 tablespoons chopped fresh oregano
• 1/4 to 1/2 cup toasted pine nuts
• 1/4 cup chopped pitted kalamata olives

Instructions:

• Cook pasta in a large pot of boiling salted water until tender to the bite, 9 to 12 minutes or according to package directions. Drain and rinse thoroughly under cold water until completely cool (see Notes).
• Prepare a gas or charcoal grill for medium heat (you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). Thread squash and zucchini chunks onto 10- to 12-in. metal skewers and place on a baking sheet. Brush vegetables with 1/4 to 1/3 cup olive oil on all sides and sprinkle with salt to taste. Transfer to grill and cook 10 to 15 minutes, turning occasionally, or until vegetables are very tender.
• Meanwhile, whisk together remaining olive oil, the vinegar, and 1/2 tsp. pepper in a small bowl.
• With a fork, push vegetables off skewers back onto baking sheet and toss them in oil left there. In a large bowl, toss together pasta, vegetables, oregano, pine nuts, and olives. Add dressing and salt and pepper to taste; toss. Serve warm or cold.

http://www.myrecipes.com/recipe/grilled-yellow-squash-zucchini-pasta-salad

Spaghetti Alla Primavera

Ingredients:

• 6 tbsp. olive oil
• 3 cloves garlic, minced
• 6 oz. button mushrooms, quartered
• 1 cup asparagus tips, blanched
• 1 cup small broccoli florets, blanched
• 1⁄2 cup frozen peas, blanched
• 1 small zucchini, quartered lengthwise, cut to 1" lengths, blanched
• 1 lb. spaghetti, cooked al dente
• 1 cup heavy cream
• 2⁄3 cup grated Parmesan
• 2 tbsp. unsalted butter
• Kosher salt and pepper, to taste
• 1 cup grape tomatoes, halved
• 2 tbsp. thinly shredded basil
• 1⁄2 cup lightly toasted pine nuts

Instructions:

1. Heat 5 tbsp. oil in a 12" skillet over medium heat. Add 2⁄3 of the garlic; cook until golden, about 2 minutes. Add mushrooms; cook until golden, about 3 minutes. Add asparagus, broccoli, peas, and zucchini; cook 3 minutes. Add pasta, cream, Parmesan, and butter, season with salt and pepper, and toss to combine; transfer to a platter.
2. Bring remaining oil and garlic, tomatoes, and basil to a simmer over medium heat; pour over pasta; garnish with nuts.

http://www.saveur.com/article/Recipes/Classic-Spaghetti-Primavera

Stir Fried Rice Noodles with Vegetables

INGREDIENTS

• 250g / 8.8 oz Rice Vermicelli
• 4 White Lisbon (Scallion/Spring Onion): ⅕ cup (21g) cutted into rounds
• 1 medium eggplant (170g)
• 2 medium zucchini (400g)
• 1 large red bell pepper (244 g)
• 1 carrot (88g)
• ⅙ stalk celery, medium (6g)
• 2 cup cherry tomatoes (380g)
• ⅕ cup (40g) soy sauce
• ⅕ cup (45g) extra virgin olive oil + 1 teaspoon (4g) for cherry tomatoes
• 8 basil leaves
• 2 teaspoon oregano
• dash of salt (or more) + more to cook rice vermicelli
• pepper, to taste
• optional: a few drops balsamic vinegar
• optional: two pinch of cinnamon

INSTRUCTIONS

1. Wash and drain each vegetables
2. Cut white lisbon and celery into rounds
3. Cut eggplant into thin slices, cut each slice in three parts
4. Cut red bell pepper in half, then thinly slice it 
5. Cut carrot in half, slice it and cut each slice in three parts
6. Cut zucchini in half, slice it and cut each slice in three parts
7. Extract juice from cherry tomatoes, with a blender, a food mill or a juicer.
8. Combine tomatoes juice with 1 teaspoon oil, basil leaves, oregano, dash of salt, pepper, balsamic vinegar and cinnamon. set apart
9. In a saucepan, cook oil at medium temperature for about a minute. Add veggies except onions, continuously stir for about 10 minutes at medium temperature. Add onion, cook for 1 minute. Add soy sauce, cook for 1 minute more
10. Cook rice noodles in warm water and a tiny bit of salt. I cooked mine for 4 minutes
11. Add rice noodles and cherry tomatoes sauce into saucepan, cook with veggies for about 2 minutes
12. Serve warm

http://www.greenroadtobliss.com/stir-fried-rice-noodles-with-vegetables/

Zucchini Jalapeno Soup

MAKES: 9 CUPS
ACTIVE TIME:  50 MINS
TOTAL TIME:  50 MINS

Vegetables: 3/4 cup(s)

Calories: 60
Chef Tip(s):
*Remove only two or three strips of peel with a peeler and leave the rest on for good color in the soup. Use gloves while handling jalapenos to avoid transferring oil to fingers (which might get in eyes) and wash hands well after handling.

Ingredients

2 Tbsp olive oil
1 onion, minced
1 jalapeno pepper, seeded (reserve seeds), minced
3 cups Food You Feel Good About Chicken Culinary Stock
3 medium zucchini (partially peeled if desired) quartered, cut in 1-inch chunks
Cilantro leaves for garnish.
Salt and pepper to taste

Directions

Saute minced onion in olive oil on MED-LOW 5-7 min, until translucent. Add minced jalapeno peppers and saut until soft.

Add zucchini and continue to saut until tender.

Add chicken stock and simmer on an even low boil at MED-HIGH for 10 min.

Let cool some and carefully transfer to Vitamix blender. Start on LOW and increase speed to puree. Add jalapeno seeds to your personal heat preference and blend.

Season with salt and pepper to taste. Serve with cilantro leaves.

Option(s):

For a vegan option use Better Than Bouillon instead of chicken stock. Add 1 tsp A. Vogel HerbaMare Herb Seasoning Salt.appearance, use it right away. If storing, store it in the smallest container possible and thoroughly press the pesto to eliminate air pockets. Pour a little olive oil over the surface, cover, and refrigerate for up to a week. Pesto can also be frozen for several months.

Nutrition Info: Each serving (1 cup) contains 60 calories, 5 g carbohydrate, (1 g fiber), 2 g protein, 4 g fat, (1 g saturated fat), 0 mg cholesterol, and 160 mg sodium.

Zucchini, Mint and Yogurt Spread

Ingredients:
1 large zucchini, sliced lengthwise and cut into 1-inch half-moons
2 tablespoons olive oil
1/2 cup Greek yogurt or labneh
2 tablespoons mint, roughly chopped
zest of 1 lemon
salt and pepper
green olives for garnish (optional)

Directions:
Heat oil in a skillet over medium-high heat. Sprinkle zucchini slices with salt and pepper and add to the pan. Cook for about 5 minutes, turning once, until both sides are nicely browned. Remove from heat.
Once zucchini have cooled to room temperature, place in a food processor. Add mint and lemon zest (reserving a bit of both for garnish), a pinch of salt, pepper and yogurt. Pulse until pureed.
Spread dip onto a serving plate, drizzle with remaining olive oil and sprinkle with reserved mint and lemon zest. Add olives if desired.
Serve with pita wedges or sliced vegetables.

http://www.thekitchn.com/recipe-zucchini-mint-and-yogur-117173

Linguine with Tomatoes, Zucchini and Herbs

Ingredients:

1 pound tomatoes, cored and finely chopped
1 tablespoon chopped basil
1 tablespoon chopped parsley
2 garlic cloves, minced
2 teaspoons kosher salt
1 small red chile, seeded and minced
1/3 cup extra-virgin olive oil
12 ounces linguine
3 baby zucchini, thinly sliced
1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

Preparation: 

In a large bowl, toss the tomatoes with the basil, parsley, garlic, salt, chile and olive oil.
In a large pot of boiling salted water, cook the linguine until al dente; drain well. Add the linguine to the bowl along with the sliced zucchini and toss. Add the 1/4 cup of grated cheese, toss again and serve in bowls, passing more cheese at the table.

http://www.foodandwine.com/recipes/linguine-with-tomatoes-baby-zucchini-and-herbs

Grilled Vegetables

Ingredients:

3 red bell peppers, seeded and halved
3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
12 cremini mushrooms
1 bunch (1-pound) asparagus, trimmed
12 green onions, roots cut off
1/4 cup plus 2 tablespoons olive oil
Salt and freshly ground black pepper
3 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon chopped fresh Italian parsley leaves
1 teaspoon chopped fresh basil leaves
1/2 teaspoon finely chopped fresh rosemary leaves

Preparation:

Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.

Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/grilled-vegetables-recipe/index.html