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 (28 ounces) whole peeled tomatoes
• 6 tablespoons extra-virgin olive oil·
• 1 large eggplant (1 pound), cut into 1-inch pieces
• Coarse salt and ground pepper
• 2 large yellow onions (1 pound total), diced large
• 1 head garlic, cloves smashed and peeled
• 2 bell peppers (any color), seeded and diced large
• 2 large zucchini (1 pound total), diced large
• 1 bay leaf
• 1 tablespoon fresh marjoram or oregano leaves
• 2 to 3 tablespoons red-wine vinegar

Instructions

1. Preheat oven to 350 degrees. Place tomatoes and juices on a rimmed baking sheet and use your hands to break tomatoes into 3/4-inch pieces. Drizzle with 2 tablespoons oil and bake until thickened, 30 minutes, stirring every 10 minutes.
2. Meanwhile, in a colander, toss eggplant with 1 1/2 teaspoons salt. Let sit 20 minutes, then squeeze out excess liquid. In a large Dutch oven or heavy pot, heat 4 tablespoons oil over medium. Add onion and cook, stirring occasionally, until translucent, 5 minutes. Add garlic and cook until onions and garlic are soft, 5 minutes. Add peppers and cook, stirring, until crisp-tender, 4 minutes. Season with salt and pepper.
3. Add tomatoes, eggplant, zucchini, bay leaf, and marjoram to pot. Cook, stirring occasionally, until mixture comes to a simmer. Reduce heat to medium-low, partially cover, and cook at a gentle simmer until vegetables are tender but not mushy, 15 minutes. Season to taste with vinegar, salt, and pepper. Remove bay leaf before serving.

Notes

Ingredients

• 1 lb. chopped squash or ½ lb. peppers
• 1 bunch long beans, chopped
• 1-2 sprigs Mexican marigold mint, remove leaves and tear into smaller pieces

Instructions

1. Heat olive oil in a frying pan over medium-high heat. Add squash or peppers and long beans. Add salt and pepper to taste. Sauté for 3-5 minutes until tender. Add Mexican marigold mint and sauté for another 1-2minutes. Serve warm.
2. http://www.youtube.com/watch?v=v7EeCevVSeA

Ingredients

• 2 acorn squash (about 1 1/2 pounds), halved pole to pole and seeded
• Table salt
• 1 cup orange juice
• 4 dried figs, chopped medium (scant 1/2 cup)
• 1/2 teaspoon minced fresh rosemary
• 1 Tablespoon dark brown sugar
• ¼ teaspoon ground black pepper
• 1 Tablespoon butter
• SERVES 4

Instructions

1. Sprinkle squash halves with salt and place halves cut-sides down in 13- by 9-inch microwave-safe baking dish or arrange halves in large (about 4-quart) microwave-safe bowl so that cut sides face out (see photo). If using Pyrex, add 1/4 cup water to dish or bowl. Cover tightly with plastic wrap, using multiple sheets, if necessary; with paring knife, poke about 4 steam vents in plastic wrap. Microwave on high power until squash is very tender and offers no resistance when pierced with paring knife, 15 to 25 minutes. Using potholders, remove baking dish or bowl from oven and set on clean, dry surface (avoid damp or cold surfaces)
2. While squash is cooking, adjust oven rack to uppermost position (about 6 inches from heating element); heat broiler. Combine orange juice; figs, rosemary, brown sugar, pepper, and 1/8 teaspoon salt in small saucepan. Simmer rapidly over medium-high heat, stirring occasionally, until syrupy and liquid is reduced to about 3 tablespoons, 15 to 20 minutes. Stir in 1 tablespoon butter.
3. When squash is cooked, carefully pull back plastic wrap from side farthest from you. Using tongs, transfer cooked squash cut-side up to rimmed baking sheet. Spoon portion of butter/sugar mixture onto each squash half. Broil until brown and caramelized, 5 to 8 minutes, rotating baking sheet as necessary and removing squash halves as they are done. Set squash halves on individual plates and serve immediately.

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

• 1 butternut squash, peeled and seeded and cut in 1-inch chunks
• 2 Tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Preheat the oven to 400 degrees F.
2. Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once.

Ingredients

• Olive oil
• 2 medium summer squash, finely diced
• 1 large shallot, thinly sliced
• 1 pint cherry tomatoes, halved
• 5 ounces baby spinach
• 8 ounces shredded jack cheese
• 16 ounces tomatillo or green chili salsa
• 8 ounces fat-free plain Greek yogurt
• Ten 8-inch corn tortillas

Instructions

1. Preheat the oven to 350 degrees F.
2. Heat two tablespoons olive oil in a large skillet over a high flame.
3. Sauté the squash and shallot until tender and beginning to brown, about 5 minutes.
4. Add the cherry tomatoes and continue to cook until the tomatoes have softened and begun releasing their juices, about 3 minutes more.
5. Stir in the spinach and cook for another few minutes, until wilted. Set filling aside to cool slightly.
6. Meanwhile, combine the salsa, yogurt, and ½ cup water or stock in a medium mixing bowl and whisk until combined. (NOTE: if the salsa is chunkier, run the ingredients through a food processor).
7. Ladle half the sauce into the bottom of a 9 x 13 casserole dish (or into two 8 x 8 dishes). Add half the cheese to the squash mixture and stir to combine. 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.
8. Repeat with the remaining tortillas and filling. Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese.
9. Bake in the oven for 20-30 minutes until the cheese is melted and beginning to brown. Serve warm alongside a simple salad.

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

Ingredients

• 1 cup tightly packed fresh parsley leaves
• 1/3 cup chopped toasted walnuts
• 1 small garlic clove, smashed and peeled
• 1/2 ounce Parmesan or Romano cheese, finely grated (1/4 cup)
• 1/4 teaspoon finely grated lemon zest
• 1 Tablespoon fresh lemon juice
• 1/4 cup extra-virgin olive oil
• Coarse salt and ground pepper
• 1 flying saucer squash cut into 3/4-inch wedges

Instructions

1. Heat a grill or grill pan to medium-high.
2. In a food processor, pulse parsley, walnuts, garlic, Parmesan, lemon zest, and lemon juice until combined, about 10 seconds.
3. With machine running, add olive oil in a slow, steady stream and process until a paste forms. Season pesto with salt and pepper and transfer to a small bowl.
4. Clean and lightly oil hot grill. Season squash with salt and pepper.
5. Working in batches, grill squash, turning occasionally, until lightly charred and tender, about 10 minutes.
6. Transfer to a platter and serve with pesto.

Notes