½ cup Balsamic Vinaigrette 
1 tsp. Basil
3 medium apples, cored and diced 
ground pepper
1 medium red onion, peeled and sliced 
1 medium green pepper, cut into matchsticks
1 lb. zucchini, cut into matchsticks

In a large salad bowl, combine dressing, basil, and ground pepper.

Add apples and vegetables and toss lightly to coat.

Cover and chill at least 2 hours.
Just before serving, toss again and serve cold. 

Serves 8

2 small “fairytale” eggplants, sliced 1/4 in. thick, lengthwise
2 small zucchini, sliced 1/4 in. thick, lengthwise
2 red or green peppers, quartered
Olive oil, for brushing
Salt and freshly ground black pepper, to taste
1 large tomato, thinly sliced 
1 small red onion, thinly sliced
10 arugula leaves
1 tub garlic & fine herb Boursin cheese 
1 large baguette

Grease and preheat grill to medium high.
Lightly brush eggplant, zucchini and peppers with oil; season with salt and pepper.
Grill eggplant and zucchini for 4 to 6 minutes per side, or until lightly charred and very tender. 
Meanwhile, grill peppers skin side down, for 4 to 6 minutes, or until well cooked.
Turn peppers, cook for 1 to 2 minutes more. 
Place in a bowl and cover.
Set aside eggplant and zucchini on a large plate. 
Cut baguette into 2 loaves; slice each loaf in half horizontally.
Hollow out the 4 pieces of bread, about 1/4 to 1/2 inch down, so they resemble canoes.
Spread Boursin cheese evenly over each of the 4 pieces and layer sandwich bottoms in the following order: eggplant, zucchini, peppers, tomato, onion and arugula.
Place sandwich tops over ingredients; then press down gently and cut in half on the diagonal.

3-4 small zucchini and yellow squash
Fleur de sel and white pepper
Kernels from 4-6  ears of corn
3-5 tablespoons extra-virgin olive oil
1 bunch fresh basil
2 teaspoons butter
 
Cut the zucchini in half lengthwise and then make several shallow slashes in each cut side. Season with salt and pepper, and coat all over with olive oil. Barely cook the zucchini on a hot grill pan (do not allow them to get soft). Slice into 1/2-inch chunks.

Bring 3 tablespoons of water to a boil in a saucepan, and whip in the butter until emulsified. Add the corn, and heat gently (do not bring to a boil; you want the kernels crunchy and barely cooked). Stir in the basil, fleur de sel, and pepper. Add the zucchini to the corn, and heat briefly. Place the salad on a platter and serve immediately.

1 tablespoon olive oil

1 cup uncooked orzo pasta

1 clove garlic, crushed

1 medium zucchini, shredded

1 medium carrot, shredded

1 (14 ounce) can vegetable broth (or use Vegetable bouillon cubes)

1 lemon, zested

1 tablespoon chopped fresh thyme

1/4 cup grated Parmesan cheese

1. Heat the oil in a pot over medium heat. Stir in orzo, and cook 2 minutes, until golden. Stir in garlic, zucchini, and carrot, and cook 2 minutes. Pour in the broth and mix in lemon zest. Bring to a boil. Reduce heat to low and simmer 10 minutes, or until liquid has been absorbed and orzo is tender. Season with thyme and top with Parmesan to serve.

2 medium zucchini

1 teaspoon salt

2 (3-inch-wide) wedges melon, seeded and rind removed

1 whole smoked chicken breast (1 lb), skinned and thinly sliced crosswise with a knife

1 (1/2-lb) piece Parmigiano-Reggiano

1/4 cup packed fresh mint leaves, cut crosswise into thin shreds

1/4 cup extra-virgin olive oil

1/4 cup fresh lime juice

Cut zucchini crosswise diagonally into 1/8-inch-thick slices and transfer to a colander, set over a bowl. Sprinkle with salt, tossing to coat, and let stand 5 minutes, then rinse under cold water. Arrange in 1 layer on paper towels and pat dry.

Cut melon wedges lengthwise into 1/8-inch-thick slices.

Divide melon, zucchini, and chicken among 4 plates.

Shave about one fourth of cheese into curls with a vegetable peeler and divide curls and mint among the 4 plates. Drizzle each plate with oil and lime juice. Season with salt and pepper. Serve immediately.

Inspired by the Red Cat, NYC

2 tablespoons olive oil
2 tablespoons thinly sliced almonds
1 to 2 small zucchini, cut into 1/8-inch matchsticks with a knife or julienne blade on a mandoline
Salt and freshly ground pepper
Few ounces pecorino Romano or parmesan, in thin slices — a peeler works great for this
 
Heat the oil on high in a large skillet. When it is hot but not smoking, add the almonds to the pan. Cook them, while stirring, until the almonds are golden-brown, approximately a minute or two.

Add the zucchini to the pan, tossing it with the oil and almonds until it just begins to glisten, about one minute. The idea is not to cook the zucchini so much as warm it.

Season with salt and pepper and serve immediately, with or without cheese on top.

(This recipe serves 10-12. I suggest cutting the recipe in half and serve it over rice.)

2 1/2 lb tomatoes (4 large)
8 large garlic cloves, thinly sliced
1 cup chopped fresh flat-leaf parsley
20 fresh basil leaves, torn in half
1 cup plus 2 tablespoons extra-virgin olive oil
2 lb eggplant, cut into 1-inch cubes
2 1/4 teaspoons salt
2 large onions (1 1/2 lb total), quartered lengthwise and thinly sliced crosswise
3 assorted bell peppers (green, red, and/or yellow; 1 1/2 lb total), cut into 1-inch pieces
4 medium zucchini (2 lb), quartered lengthwise and cut crosswise into 3/4-inch-thick pieces
1/2 teaspoon black pepper
Garnish: Parmigiano-Reggiano shavings and fresh basil

Cut an X in bottom of each tomato with a sharp paring knife and blanch together in a 4-quart pot of boiling water 1 minute. Transfer tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel off skin, beginning from scored end, with paring knife.

Coarsely chop tomatoes and transfer to a 5-quart heavy pot with garlic, parsley, basil, and 1/3 cup oil. Simmer, partially covered, stirring occasionally, until tomatoes break down and sauce is slightly thickened, about 30 minutes.

While sauce is simmering, toss eggplant with 1/2 teaspoon salt in a large colander and let stand in sink 30 minutes.

Meanwhile, cook onions in 3 tablespoons oil with 1/4 teaspoon salt in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 10 to 12 minutes. Transfer onions with a slotted spoon to a large bowl, then add 3 tablespoons oil to skillet and cook bell peppers with 1/4 teaspoon salt over moderate heat, stirring occasionally, until softened, about 10 minutes. Transfer peppers with slotted spoon to bowl with onions. Add 3 tablespoons oil to skillet and cook zucchini with 1/4 teaspoon salt over moderate heat, stirring occasionally, until just tender, 6 to 8 minutes. Transfer zucchini with slotted spoon to bowl with other vegetables.

While zucchini are cooking, pat eggplant dry with paper towels. Add remaining oil (about 1/4 cup) to skillet and cook eggplant over moderate heat, stirring occasionally, until softened, 10 to12 minutes.

Add vegetables, remaining teaspoon salt, and black pepper to tomato sauce and simmer, covered, stirring occasionally, until vegetables are very tender, about 1 hour. Cool, uncovered, and serve warm or at room temperature.

1 1/2 pounds zucchini and/or Summer Squash (about 3 medium)

2 teaspoons plus 2 more teaspoons extra-virgin olive oil

Coarse salt and ground pepper

1 tablespoon fresh lemon juice

1 teaspoon fresh thyme leaves

Cut zucchini into large pieces. In a large skillet, heat 2 teaspoons extravirgin olive oil over medium-high. Add half the zucchini and toss to coat in oil. Season with coarse salt and ground pepper and cook until golden brown in spots, about 4 minutes. Transfer zucchini to a serving bowl. Repeat with 2 more teaspoons oil and remaining zucchini. Stir batches together and add

1 tablespoon fresh lemon juice and 1 teaspoon fresh thyme leaves; season with salt and pepper.

Recipe courtesy Food Network
4 large plum tomatoes
Salt and sugar
1 1/2 pounds zucchini
1 teaspoon salt
3 shallots, sliced
2 tablespoons olive oil
3 tablespoons fresh parsley
1 1/2 teaspoons fresh thyme
1/2 pound grated Gruyere
Preheat the broiler.  Cut the tomatoes in 1/2 crosswise.  Scoop out the centers leaving the outer thick flesh intact.  Sprinkle the interior shells of the tomatoes with a couple pinches of salt and sugar, and invert them on a paper towel lined plate to drain until ready to stuff.
With the grating attachment of a food processor or on the large-holed side of a box grater, grate the zucchini, and place it in a strainer. Toss the zucchini with 1 teaspoon salt and place the strainer over a bowl to catch the juices.  Allow to drain for 5 to 10 minutes.
In a large heavy skillet, sauté the shallots in 2 tablespoons olive oil, until they begin to caramelize.  Meanwhile squeeze the zucchini to release as much water as possible.
Turn the heat up on the shallots, add the dry zucchini to the pan, and sauté the zucchini with the shallots for 5 minutes.
Add chopped parsley and thyme, and then toss the zucchini with the cheese, reserving 1/4 cup of the cheese for topping.
Stuff the tomatoes with the filling, mounding it slightly, and sprinkle with remaining cheese. Place in tomato halves in ovenproof baking dish and broil them until the tops are golden. Serve hot. - Erin Wulff