Ratatouille

https://www.onceuponachef.com/recipes/ratatouille.html?recipe_print=yes 

Ratatouille

Very good, great way to use the season’s produce. Photo 8/22/23 Can add tofu and/or pasta, to be a main dish.

Ratatouille is a bright and chunky summer vegetable stew, rich with olive oil and fragrant with garlic and herbs.

Servings: 8 (Makes about 7 cups)

Prep Time: 30 Minutes

Cook Time: 45 Minutes

Total Time: 1 Hour 15 Minutes

INGREDIENTS

• 1 large (1¼ lbs) eggplant, cut into ⅓-inch cubes
• Salt
• 6 tablespoons extra virgin olive oil, plus more for serving
• 2 medium zucchini (about 1 lb), cut into ⅓-inch cubes
• 1 medium yellow onion, finely chopped
• 1 red, orange or yellow bell pepper, cut into ¼-inch dice
• 5 large cloves garlic, chopped
• 5 large vine-ripened tomatoes (1¾ lbs), cut into ⅓-inch cubes, with their juices
• 1 tablespoon tomato paste
• 2 teaspoons fresh chopped thyme, plus more for serving
• ¾ teaspoon sugar
• ¼ teaspoon crushed red pepper flakes (optional)
• 3 tablespoons chopped fresh basil

INSTRUCTIONS

1. Heat 3 tablespoons of oil in a large nonstick pan over medium heat. Add the eggplant and season with ¼ teaspoon salt. Cook, stirring frequently, until soft and starting to brown, 10 to 12 minutes. Transfer to a plate and set aside.
2. Add another tablespoon of oil to the pan (no need to clean it). Add the zucchini and cook, stirring frequently, until tender-crisp, 3 to 4 minutes. Season with ¼ teaspoon salt and transfer to a plate; set aside.
3. Add two more tablespoons of oil to the pan and add the onion and bell pepper. Cook, stirring frequently, for about 5 minutes. Add the garlic and continue cooking for about 3 minutes more. Do not brown. Add the tomatoes and their juices, tomato paste, thyme, sugar, crushed red pepper flakes (if using) and ¾ teaspoon salt. Cook, stirring occasionally, until the tomatoes are broken down into a sauce, 8 to 10 minutes. Add the cooked eggplant to the pan; bring to a gentle boil, then reduce the heat to low, and simmer, uncovered, for about 10 minutes or until the eggplant is soft. Add the zucchini and cook for 1 to 2 minutes more, or until just warmed through. Taste and adjust seasoning, if necessary. Sprinkle with fresh basil and thyme, drizzle with a little olive oil if desired, and serve warm or chilled. Leftovers can be stored in the refrigerator in an airtight container for up to 5 days. 
4. Freezer-Friendly Instructions: Let the dish cool completely and freeze in an airtight container for up to 3 months. (Keep in mind that the zucchini won't stay crisp after being frozen.) This is delicious served cold, or reheated in the microwave.

Smashed Zucchini with Chickpeas and peanuts

 https://cooking.nytimes.com/recipes/1023262-smashed-zucchini-with-chickpeas-and-peanuts?te=1&nl=the-veggie&emc=edit_veg_20230727

Well, I'm not sure how to smash zucchini, but I just cut up a gigantic zucchini in chunks, and loved the way it turned out.  I hadn't experienced uncooked zucchini like this, softened by sitting in the lime juice and salt while I cooked the chickpeas and peanuts.

I thought I had ground sumac, but I didn't, so I used Berbere instead.  Really interesting contrast of the mild zucchini with the lime, jalapeño and Berbere.  And it really did take only a few minutes.  Will definitely make again with this year's bounty - Monica's, not mine.  The wildlife got mine before I was able to enjoy them. 

Rating

4(1268)

Notes

Read 107 community notes

The contrasting flavors and textures in this dish might make you wonder — in a good way — “What is going on here?” First, raw zucchini is treated like cucumber, smashed and left to intensify with salt and lime juice. Next, it’s showered with toasted chickpeas and peanuts, which are zingy from lime zest and citrusy spices like sumac or coriander. Offsetting the sweet crunch of zucchini and the fatty, crispy topping are thick rounds of jalapeño. Eat this quick mix with whole grains, tortillas or pita, yogurt, Cotija or another crumbly cheese, salad greens or soft-boiled eggs.

Featured in: How to Cook in a Vacation Rental (and Still Enjoy Your Vacation)

• INGREDIENTS

  Yield:4 servings

  • 1½ to 2pounds zucchini (about 3 to 4 medium)
  • 1jalapeño, halved lengthwise, stemmed and sliced into ⅛-inch-thick half-moons
  • 2limes, 1 zested and juiced, the other cut into wedges for serving
  • Kosher salt (such as Diamond Crystal)
  • ¼cup extra-virgin olive oil, plus more for serving
  • 1(15-ounce) can chickpeas or 1½ cups cooked chickpeas, rinsed and patted dry
  • ¼cup roasted peanuts (salted or unsalted)
  • 1½teaspoons ground sumac, coriander or a coriander-based spice blend like baharat or berbere

  Ingredient Substitution Guide

  PREPARATION

  1. Step 1

     Trim the zucchini ends and slice lengthwise into quarters. Position cut sides down, then smash with the side of your knife until craggy and split. Rip into ½- to 1-inch pieces. Transfer to a colander set in the sink, then toss with the sliced jalapeño, lime juice and 1½ teaspoons salt. Let drain while you cook the chickpeas.

  2. Step 2

     Heat the oil in a medium nonstick skillet over medium heat. Add the chickpeas and peanuts and cook, stirring occasionally, until the chickpeas are lightly browned and crisp, 5 to 10 minutes. Remove from heat and add the lime zest, sumac and a sprinkle of salt. Stir until fragrant, then taste and add more salt as needed.

  3. Step 3

     Shake the zucchini to get rid of any excess liquid, then transfer to a platter or plates. Drizzle with a little olive oil, then top with the chickpeas. Get a spoonful of everything and taste. Add salt and a squeeze of lime until flavors are bright and zingy. Serve warm or at room temperature (although the chickpeas will become less crispy as they sit with the wet ingredients).

Stuffed zucchini with pine nut salsa

 From Ottelenghi Simple - it's not so simple, but the salsa was simple and is delicious, especially to dip the leftover sourdough bread into.

Use large zucchini, mix of yellow and green, make the stuffing a day ahead, then can quickly stuff and grill (bake) the zucchini.  For the 'breadcrumbs', I toasted a few slices of sourdough, then tore small pieces, snacked on most of the crust, but did include some.  Liked the texture of the bread in the stuffing. 

INGREDIENTS:

2 large zucchini, halved lengthwise (1 lb, 2 oz

1/2 garlic clove, minced

1 large egg, beaten

1.5 oz (40g) Parm or pecorino, finely grated (I used Nutritional Yeast)

scant 1 cup/40 g fresh sourdough breadcrumbs, crust left on if soft

salt

3.5 oz cherry tomatoes, quartered

DIRECTIONS:

1) Preheat oven to 475 (I used 450)

2) Hollow out the zucchinis (I used a grapefruit spoon, careful to 'draw' the outline, then scoop), leaving 1/2 inch on all sides.  Transfer the flesh to a sieve and squeeze and discard as much liquid as you can.  Put the 1 cup or so into a medium bowl and stir in garlic, egg, Parm/nutritional yeast, breadcrumbs and 1/4 tsp salt.  Use your hands to crush the tomatoes well, then add them to the zucchini mix.  Stir to combine.

3) In a separate bowl, mix the lemon zest, oregano, and pine nuts.  Stir half of this into the zucchini and set the rest aside for the salsa.

4) Place the hollowed zucchini on a medium baking sheet or ovenproof dish, hollowed side facing up.  Drizzle 1 Tbsp of oil in total over the zucchini and season with 1/8 tsp salt in total.  Spoon the zucchini mix back into the hollows and bake for 15 minutes, until the filling is set and golden brown.

5) While they are baking, make the salsa.  Add the lemon juice, remaining 2 Tbsp oil and 1/8 tsp salt to the bowl of oregano and pine nuts.  Let the zucchini cool a little.  Spoon the salsa on top, sprinkle with oregano leaves, and serve.  

Zucchini spaghetti with eggplant, tomato and basil

http://www.epicurious.com/recipes/food/views/zucchini-noodles-with-eggplant-and-tomatoes

This summery play on ratatouille includes a bright mix of zucchini and summer squash turned into "noodles" along with quick pan-seared cherry tomatoes and eggplant.

The lemon dressing for this really brightens up the 'vegetti'.  Alternatively, a red sauce of your preference would probably do well, and save you time.  When we see Rao's sauces on sale, we buy them for a quick meal.  They are made with natural ingredients and are lower in salt and sugar than most of the alternatives.  

INGREDIENTS:

2 medium zucchini (about 1 1/4 pounds), spiralized or cut into matchsticks
2 medium yellow squash (about 1 1/4 pounds), spiralized or cut into matchsticks
2 1/2 teaspoons kosher salt, divided

Dressing:
1 tablespoon plus 2 teaspoons fresh lemon juice
1 teaspoon honey
1/8 teaspoon freshly ground black pepper
3/4 cup (packed) basil leaves, chopped, divided

For the skillet:
5 tablespoons olive oil, divided, plus more for drizzling
2 garlic cloves, thinly sliced
1 1/2 large long Chinese eggplants (about 3/4 pound), cut into 1/4" slices on the bias
2 cups cherry tomatoes, divided

1/4 cup pitted cured black olives, halved, divided (optional)
1 (8-ounce) ball fresh buffalo mozzarella, thinly sliced

Directions:

1) Place zucchini and squash in a strainer set over a bowl. Sprinkle with 1 Tbsp. salt and toss to combine. Let sit 10 minutes, then shake in strainer, pressing gently, to remove any excess liquid.

2) Meanwhile, whisk lemon juice, honey, pepper, 1/2 cup basil, 3 Tbsp. oil, and 1/4 tsp. salt in a large bowl.

3)Heat remaining 2 Tbsp. oil in a large skillet over medium. Cook garlic until it begins to sizzle and turn golden brown, 5–7 minutes. Using a slotted spoon, transfer to bowl with dressing.

4) Increase heat to medium-high, add eggplant and 1 cup tomatoes, and cook, stirring occasionally, until eggplant is browned and cooked through and tomatoes begin to burst, about 6–8 minutes. Season with remaining 1/4 tsp. salt and transfer to bowl with dressing.

5) Cut remaining 1 cup tomatoes in half lengthwise and add to bowl with dressing. Add zucchini and squash; gently toss to combine.  I prefer to throw the zucchini and squash into the pan that is still warm, without the heat on, just to dry it a bit more.

6) Add 3 Tbsp. olives and 2 Tbsp. basil, then transfer with tongs to a platter, letting extra liquid drain and remain in bowl. Lay mozzarella on 1 end of platter and drizzle with oil. Top dish with remaining 2 Tbsp. basil and 1 Tbsp. olives.