Ingredients

• 4 cups grated zucchini + 1 teaspoon salt
• 1 teaspoon Garlic powder
• 1/2 teaspoon sea salt
• 1 handful parsley, chopped
• 1/2 teaspoon ground black pepper
• 1/4 cup coconut flour
• 2 flax eggs - Learn how to make a flax egg below
• 2 tablespoons coconut or olive oil
• lime wedges, to serve

Instructions

1. Add the grated zucchini to a cheesecloth or thin kitchen towel in a colander over your kitchen sink. Sprinkle with the 1 teaspoon of salt and leave to drain for 10 minutes.
2. After ten minutes, squeeze as much liquid out of the zucchini as possible. This is a crucial step to not making your fritters soggy!
3. Add to a bowl and mix in all the other ingredients until just combined.
4. Form fritter balls the size of 2 tablespoons and slightly flatten them on a plate or baking sheet with your fingers until you get about 10-11.
5. Heat the oil in a pan over high heat. Add the zucchini fritters, leaving some space between each, and cook on each side until golden brown, about 4 minutes. Flip, and cook for another for minutes.
6. Serve with some vegan sour cream, lime crema or vegan greek yogurt and lime wedges to squeeze over. Enjoy!
7. *To make a flax egg, mix one tablespoon ground flaxseed meal with three tablespoons of water. Mix together, and let sit in your fridge for 15 minutes to set up and thicken. It’s that easy. You could leave it up to 30 minutes if you want. Sometimes I even stick it in my freezer for 10 minutes. The mixture will begin to thicken and get goopy (like an egg) – and you have your flax egg!

Notes

Ingredients

• 1 can chickpeas, rinsed well and drained (Use only half the can for a lower-carb salad.)
• 1 lemon, zest and juice, plus enough more juice to make a total of 1/4 C fresh lemon juice
• 5 T olive oil 1 1/2 lb. thinly sliced summer squash, about 3-4 squash (use any summer squash you'd like, but small Flying Saucer squash are especially good in this)
• 1 T coarse ground kosher salt or sea salt (be sure it's coarse ground salt)
• 1 cup chopped fresh herbs (I used a combination of flat Italian parsley and fresh basil, but mint or dill would also be good) fresh ground black pepper to taste
• 1/4 cup freshly grated Parmesan cheese

Instructions

1. Dump chickpeas into a colander placed in the sink, then rinse with cold water until no more foam appears. Let chickpeas drain while you make dressing.
2. Zest the lemon and put zest in a small glass measuring cup or a small bowl. Squeeze lemon juice, then add more if needed until you have 1/4 C fresh lemon juice and add juice to lemon zest. Whisk in 5 T olive oil. Pat chickpeas dry with a paper towel, then place in a bowl with a tight-fitting lid that's large enough to hold all the salad ingredients. Add 2 T dressing and let chickpeas start to marinate.
3. Wash squash if needed and cut off stem and blossom end. Cut squash in half if large, then thinly slice. (I used a mandoline with a 3mm blade, but you can also cut it by hand.)
4. Layer 1/3 of squash in colander, sprinkle with 1 tsp. coarse ground salt, then repeat with two more layers. Let squash sit in a colander in the sink until water is released, about 10-15 minutes. When squash looks wet, spread out on a strip of paper towel, put another layer of towel on top and press down on paper towel until all the water is absorbed by the paper towels. (Don't skip this step or the salad will be watery.)
5. Put the dried squash into the plastic bowl with the marinating chickpeas, add 3 T more dressing and let squash and chickpeas marinate 1-2 hours at room temperature. (If you're home turn the bowl over a few times to keep the squash and chickpeas coated with the dressing.)
6. When you're ready to serve the salad, chop 1 cup fresh herbs of your choice. Toss salad with the rest of the dressing (or as much as you need for salad to be well coated with dressing), mix in chopped fresh herbs, and season with fresh ground black pepper. Arrange salad on individual plates and top each serving with freshly grated Parmesan cheese.

Notes

Ingredients

• 1 medium sized flying saucer squash (cubed)
• ¼ head radicchio (cut into thin slices)
• ½ medium onion (chopped small)
• 3 medium white mushrooms (thinly sliced)
• 2 leaves of sorrel (tore or rough chopped)
• ¼ green bell pepper (cubed)
• 12 oz. of yellow beans, chopped
• ½ small can of cream of mushrooms
• ¼ bag crispy fried onions
• Fajita seasoning
• Garlic powder
• Ground coriander
• Salt and pepper
• Mrs. Dash seasoning

Instructions

1. Sauté the squash, onions, chopped filet beans and radicchio. Sprinkle a little of each seasoning when the vegetables begin to “sweat” or release liquid. Quickly remove from the pan and transfer into an oven safe baking dish or casserole.
2. While your skillet is still hot, sauté your mushrooms with the sorrel. Again season the mushrooms and sorrel with the seasonings listed. When the mushrooms are fully cooked add to the baking dish.
3. The green beans should be strained then added to your cooked veggie mixture. Add the cream of mushrooms to the veggie mixture. Taste the mixture and consider adding more seasonings.
4. Top the casserole with fried onions and bake at 375 for about 30 to 45 minutes.
5. By: Chef Nik Botello

Ingredients

• Olive oil
• 1 flying saucer squash, finely diced
• 1 large shallot, thinly sliced
• 2 medium tomatoes, chopped
• 1 bunch long beans
• 16 ounces tomatillo or green chili salsa
• 8 ounces crème fraiche
• 5-6 flour tortillas
• ½ cup water

Instructions

1. Preheat the oven to 350 degrees F. Heat two tablespoons olive oil in a large skillet over a high flame.
2. Sauté the squash, long beans, and shallot until tender and beginning to brown, about 10 minutes. Add the tomatoes and continue to cook until the tomatoes have softened and begun releasing their juices, about 3 minutes more. Set filling aside to cool slightly.
3. Meanwhile, combine the salsa, crème fraiche, and ½ cup water in a medium mixing bowl and whisk until combined. (NOTE: if the salsa is chunkier, run the ingredients through a food processor). Ladle half the sauce into the bottom of a 9 x 13 casserole dish (or into two 8 x 8 dishes). Spoon a few heaping tablespoons of the veggies into the center of one of the tortillas. Roll and place seam-side down in the baking dish.
4. Repeat with the remaining tortillas and filling. Pour the remaining sauce over the enchiladas.
5. Bake in the oven for 20-30 minutes.
6. Serve warm alongside a simple salad.
7. Original recipe uses different veggies, yogurt, cheese, and corn tortillas:
8. http://feedmephoebe.com/2013/06/meatless-monday-green-chile-enchiladas-with-summer-squash-cherry-tomatoes-and-spinach/#sthash.hz8LZ8on.dpuf

Notes

Ingredients

• 1 flying saucer squash or 2 medium yellow squash, about 1/2 pound
• 4 small to medium red potatoes, about 1 pound
• 3 Tablespoons olive oil
• 4 ounces goat cheese
• Salt and freshly ground black pepper
• 1/4 cup whole milk
• 1/3 cup freshly grated Parmesan cheese
• 1 tablespoon thinly sliced basil or thyme leaves

Instructions

1. Preheat oven to 400°F. Lightly grease a 1 1/2 to 2-quart casserole dish with a drizzle of olive oil.
2. Use a mandoline or chef's knife to slice the squash and potatoes into very, very thin slices, 1/8-inch or less. Toss the sliced vegetables with the 3 tablespoons olive oil in a large bowl.
3. Place 1/3 of the squash and potato slices in the bottom of the dish — no need to layer them squash-potato-squash; just spread evenly — then season with salt and pepper.
4. Top with half of the goat cheese, scattered evenly in large chunks.
5. Repeat with another 1/3 of the vegetables, seasoning again with salt and pepper and topping with the other 1/2 of the goat cheese.
6. inish by layering on the final 1/3 of the vegetables and seasoning with salt and pepper.
7. Pour the milk over the entire dish. Top with the parmesan cheese.
8. Bake, covered, for 30 minutes, then uncover and bake 15 more minutes, until the top browns. Scatter on the fresh basil, if using.

Notes

Ingredients

• 2 Tablespoons olive oil
• 1 1/2 cups sliced fresh fennel (could also use celery and 1 tsp. fennel seed)
• 1/2 cup diced green onion
• 1/2 cup diced sweet red pepper
• 1/2 cup diced green pepper
• 2 Tablespoons minced garlic
• 1 cup diced fresh tomatoes
• 6 Tablespoons cooking sherry
• Salt and pepper to taste
• 1 package spaghetti
• 20 oz. squash- flying saucer or zephyr, chopped
• 6-8 oz. of bottled or canned tomato sauce

Instructions

1. In a large skillet, sauté the fennel, green onion, red and green peppers and garlic until tender.
2. Add the squash and sauté until tender.
3. Add the tomatoes, sausage and 3 tablespoons sherry and tomato sauce; cook and stir until heated through.
4. Add salt and pepper to taste.
5. Just before serving, stir in remaining sherry.
6. Serve hot over spaghetti.

Notes