Ingredients

• 1 small onion, chopped before boiling with Zephyr squash
• 3 cups squash, boiled
• 4 tablespoons butter, light with Canola Oil
• 1 cup fat free mozzarella cheese, grated
• 1?4 cup skim milk
• 1 cup fat free sour cream
• 1 (10 1/2 ounce) 98% fat-free cream of chicken soup
• 2 eggs, slightly beaten Eggland eggs
• 3?4 cup breadcrumbs

Instructions

1. Drain Zephyr/Onion mixture and mash with a fork.
2. Add remaining ingredients, mixing well with 1/4 cup of the bread crumbs, and pour into a 2 quart casserole dish; i.e. 9" X 13".
3. Sprinkle with the remaining 1/2 cup of crumbs.
4. Bake at 375 degrees for 45 minutes.

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

• 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