ZUCCHINI CELEBRATION
Fresh, roasted or grilled
SALMON FILLETS WITH GREEN BEANS & ZUCCHINI ORZO Prep 15 Min. | Total 25 Min. Serves 4
Lightly seasoned with Dijon, honey, dill and white wine vinegar, this salmon, served on an orzo-zucchini salad, packs a flavourful punch.
1 1/2 cups orzo
3 tbsp white-wine vinegar
1 1/2 tbsp Dijon mustard
1/2 tbsp honey
1 tsp salt, divided
1/4 cup olive oil, divided
3 tbsp chopped dill
4 skin-on salmon fillets, about
500 g, patted dry
2 cups green beans, trimmed and halved
1 zucchini, halved lengthwise and sliced diagonally
1. Bring a large pot of salted water to a boil. Add orzo and cook, following package directions, until tender, 8 minutes. Drain and rinse under cold running water. Drain well. Whisk vinegar, Dijon, honey and 1/2 tsp salt in a large bowl. Whisk in 3 tbsp oil, then toss with orzo and dill.
2. Heat remaining 1 tbsp oil in a large non-stick frying pan over medium-high. Sprinkle salmon with remaining 1/2 tsp salt and pepper. Add to pan, skin-side down. Cook for 2 minutes, then reduce heat to medium and continue cooking until bottom is golden, about 3 minutes. Flip fillets and cook until a knife tip inserted in centre of fish and held for 10 seconds comes out warm, 1 to 2 minutes more.
3. Return pan to mediumhigh. Add beans and cook for 1 minute. Stir in zucchini and cook until tender-crisp, about 3 minutes. Stir in orzo mixture and serve with salmon.
GRILLED ZUCCHINI-PEAR SALAD
Pear, arugula, goat cheese and grilled zucchini are topped with a honey vinaigrette for a delicious combination of flavours that will dress up any meal. 2 zucchini, cut lengthwise, about 1/4-in thick 1 tbsp olive oil 1/4 tsp salt 1 cup arugula 1 Bosc pear, thinly sliced 1/2 130-g log goat cheese, crumbled 1 tbsp honey 1 tbsp lemon juice
1. Brush zucchini, cut lengthwise into 1/4-in.-thick slices, with 1 tbsp olive oil. Sprinkle with salt.
2. Grill over medium until tender, 3 to 4 minutes. Transfer to a platter. Sprinkle with arugula.
3. Top with sliced pear and goat cheese. Drizzle with honey and lemon juice.
PICKLED ZUCCHINI
Preserved fresh zucchini is a zesty topper you can use on salads and sandwiches.
1 cup white vinegar
1/3 cup granulated sugar
1/4 tsp salt
1 tbsp chopped dill
3 zucchini, cut into 1/4-in. rounds
1/2 red onion, thinly sliced
1. Boil vinegar with sugar and salt in a small saucepan. Stir in dill. Cool slightly.
2. Firmly pack zucchini and red onion into 250-ml Mason jars. Pour in vinegar mixture. Cover with lids and refrigerate for at least 12 hours.
ZUCCHINI & ARTICHOKE SUMMER LASAGNA
Prep 30 Min. | Total 2 Hours 40 Min. Serves 6
Too hot to cook? Let your slow cooker whip up this summertime favourite (your kitchen will stay cool and so will you).
3 zucchini
5 oil-packed sun-dried tomatoes, drained and finely chopped
2 garlic cloves, minced
2 tbsp sun-dried tomato oil
475-g tub extra-smooth ricotta
1/3 cup no-salt vegetable broth
1/4 tsp garlic powder
1/4 tsp salt Pepper
300-ml jar marinated artichoke hearts, drained and coarsely chopped
4 fresh lasagna sheets, about 260 g
2 cups shredded mozzarella
1. Peel zucchini into long ribbons with a vegetable peeler. Combine in a large bowl with tomatoes, garlic and oil. Whisk ricotta with broth in a medium bowl until smooth. Stir garlic powder with salt in a small bowl. Season with fresh pepper.
2. Line bottom and sides of slow cooker insert with aluminum foil. Cover bottom with a quarter of zucchini mixture. Top with a lasagna sheet, cutting to fit. Spoon one-third of ricotta mixture over lasagna. Spread one-third of artichokes over ricotta. Sprinkle all of garlic mixture over artichokes. Repeat layering with remaining ingredients. Top with mozzarella.
3. Cover and cook for 2 hours on high. Open lid and let stand for 10 minutes. Transfer lasagna to a serving dish.
PESTO & ZUCCHINI NOODLES PASTA
Prep 15 Min. | Total 15 Min. Serves4
The texture of zucchini makes it a perfect substitute for pasta. Plus, a quick pumpkin seed pesto means you can be healthy without sacrificing flavour.
2 large zucchini, spiralled into noodle shape (6 cups)
2 cups packed cilantro
1/4 cup chopped onion
1/4 cup chopped toasted pepitas
1 serrano pepper, seeded and chopped
1 garlic clove, chopped
2 tbsp white-wine vinegar
1/2 tsp salt
1/2 tsp pepper
1/2 cup olive oil
1/2 cup ricotta or crumbled feta Parmesan (optional)
Place zucchini spirals between 2 kitchen towels to absorb 1. 2. excess liquid, then transfer to a large bowl.
Pulse cilantro, onion, pepitas, pepper, garlic and vinegar in a food processor until finely chopped. Add salt and pepper. With motor running, slowly add oil, stopping after every couple of tablespoons to scrape down sides with a spatula.
3. Stir pesto into zucchini until well coated. Sprinkle with feta, then divide among 4 plates and top with shaved Parmesan.
Kitchen tip: We used the Westmark spiral Vegetable & Fruit Slicer to make our zucchini noodles. No spiralizer? Use a vegetable peeler to peel long strips from zucchini, rotating while peeling. Stop before reaching the seedy core. Use kitchen scissors to cut strips into manageable lengths.
PAPPARDELLE & ZUCCHINI PASTA Serves4
The pappardelle pasta creates a tasty variation of the Pesto & Zucchini Noodles Pasta.
2 large zucchini, spiralled into noodle shape (6 cups)
2 cups packed cilantro
1/4 cup chopped onion
1/4 cup chopped toasted pepitas
1 serrano pepper, seeded
1 garlic clove, chopped
2 tbsp white-wine vinegar
1/2 tsp salt
1/2 tsp pepper
250 g egg pappardelle pasta
1/2 cup olive oil
1/2 cup crumbled feta or ricotta
Parmesan (optional)
1. Place zucchini spirals on a kitchen towel to absorb excess liquid.
2. Pulse cilantro, onion, pepitas, pepper, garlic and vinegar in a food processor until finely chopped. Add salt and pepper.
With motor running, slowly add oil, stopping after every couple of tablespoons to scrape down sides with a spatula.
3. Cook pasta in a pot of salted boiling water following package directions, until tender, 7 to 8 minutes. Reserve 1/4 cup cooking water before draining the pasta. Return pasta to pot.
4. Stir reserved pasta water, pesto, zucchini and feta into pasta until well coated. Scoop onto 4 plates and top with shaved Parmesan.
GRILLED HALLOUMI & VEGETABLE SALAD
Prep 10 Min. | Total 20 Min. Serves4
Grilled zucchini and halloumi cheese meet chickpeas and fresh herbs in a meal no one will be able to get enough of.
4 zucchinis, cut into
1/2-in. diagonal slices
2 tbsp olive oil
2 tbsp lemon juice
250-g pkg halloumi cheese
540-ml can chickpeas, drained and rinsed
2 tbsp chopped mint
2 tbsp chopped parsley
1. Preheat barbecue to medium. Whisk olive oil and lemon juice in a small bowl.
2. Oil grill. Barbecue zucchini until tender-crisp, 3 minutes per side. Cut halloumi into 1/2-in.-thick slices, and barbecue until grill marks form, 2 minutes per side.
3. Divide zucchini, halloumi and chickpeas among 4 plates. Drizzle with lemon dressing. Sprinkle with mint and parsley.
TOMATO & ZUCCHINI TARTLETS
Prep 20 Min. | Total 45 Min. Makes 18
Puff pastry appetizers are the best way to start a party — whether it’s a family barbecue or a Friday night with friends. Use this recipe as a guide and add your own creative spin based on whatever’s in season.
1 1/2 cups ricotta
1/2 cup coarsely grated Parmesan
1/4 tsp salt
1 tsp finely chopped sage
1 tsp lemon zest
450-g pkg butter puff pastry sheets, thawed
1 small heirloom tomato, thinly sliced
1 small zucchini, thinly sliced
2 tsp olive oil
1/2 tsp flaked sea salt, such as Maldon, optional
1. Position racks in top and bottom thirds of oven. Preheat to 400F. Line 2 baking sheets with parchment.
2. Combine ricotta with Parmesan and 1/4 tsp salt in a medium bowl. Season with fresh pepper. Divide mixture in half between 2 bowls. Stir sage into 1 portion and lemon zest into the other portion.
3. Unroll puff pastry sheets.
Use a 3-in. round cookie cutter to cut out 18 circles. Place
1 inch apart on prepared parchment-lined baking sheets.
4. For half the rounds, scoop 1 tbsp of sage-ricotta mixture onto each. Scoop 1 tbsp of lemon-ricotta mixture onto each remaining round. With the back of a spoon, flatten mixture, leaving a 1/4-in. border around the edges.
5. Top each sage-ricotta round with 1 or 2 tomato slices. Top each lemon-ricotta round with 3 overlapping zucchini slices. Brush oil lightly over tomatoes and zucchini.
6. Bake in top and bottom thirds of oven, switching halfway through, until vegetables are soft and pastry is golden, 25 to 30 minutes. Sprinkle with sea salt before serving. Tip: When choosing a tomato, pick one with a diameter of about 3 inches so the slices nicely cover the pastry circles.
ZUCCHINI PARMESAN CRISPS
Prep 15 Min. | Total 30 Min. Serves 6
Panko-parmesan crusted zucchini rounds make a perfect appetizer, especially when paired with a creamy dip.
3/4 cup panko
3/4 cup finely grated Parmesan, plus more for garnish
1/3 cup all-purpose flour
1/2 tsp salt
1/2 tsp pepper
2 eggs
1 large zucchini, cut into 1/4-in. thick rounds
Vegetable oil
Flaked sea salt (optional)
1. Combine panko and Parmesan in a shallow bowl. Stir flour, salt and pepper in another shallow bowl, and beat eggs in another medium bowl.
2. Dip zucchini in flour, shaking off excess. Dip into egg, then into cheese mixture, patting to coat, then set on a plate. Place a rack over a baking sheet and set aside.
3. Pour enough oil into a large cast iron pan or deep, heavy frying pan to reach 1/2 inch up the sides, and heat over medium. Fry zucchini in batches, turning over once, until browned and crispy, about 2 minutes. Place on rack to drain, and immediately finish with sea salt.
4. Transfer to serving platter and finely grate more Parmesan over crisps.
Kitchen tip: Keep temperature of oil constant so less oil is absorbed.
CHOCOLATE-ZUCCHINI MUFFINS
These chocolate muffins get a moisture boost from a secret ingredient — grated zucchini. (And you can’t even tell it’s in there.)
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
1 cup granulated sugar
1/2 cup milk
1/4 cup canola oil
1 cup grated zucchini, excess liquid squeezed out
1/2 cup chocolate chips
1. Preheat oven to 375F.
2. Stir flour with cocoa powder, baking powder, baking soda and salt in a medium bowl.
3. Beat eggs with sugar, milk and canola oil in a large bowl until combined.
4. Stir in flour mixture, then zucchini and chocolate chips. Scoop batter into a greased 12-cup muffin pan. Bake until a cake tester inserted into centre comes out clean, about 25 minutes. Cool muffins in pan.