Ingredients

• 3 medium zucchini
• 2 tablespoons olive oil
• 1 1/3 cups ricotta cheese
• 2 tablespoons fresh mint, finely chopped
• 1/4 cup fresh basil, finely chopped
• 24 whole basil leaves
• Salt & pepper
• Tomato sauce, for serving (optional)

Instructions

1. Preheat a grill or grill pan to medium-high heat.
2. Remove both ends from the zucchini. Use a mandoline or sharp chef's knife to slice the zucchini lengthwise into slices 1/4-inch thick. Lightly brush each side of the zucchini slices with olive oil. Season with salt and pepper just before placing on the grill. Place zucchini on the grill in a single layer; don't let the slices overlap — cook in batches if necessary. Cook for about 2 minutes. Flip and cook for another 2 minutes on the other side. When done, the zucchini should feel soft enough to roll and have light grill marks. Remove the zucchini from the grill, and place on a baking sheet to cool completely.
3. Meanwhile, in a medium bowl, combine the ricotta cheese, basil, mint, 1/4 teaspoon salt, and freshly ground black pepper, and stir together.
4. At this point, both the zucchini and cheese mixture can be refrigerated for a few days, until you're ready to serve.
5. To assemble, spread a thin layer of ricotta cheese across a strip of zucchini. Place a whole basil leaf at one end of the zucchini, and starting at that end, roll up the zucchini. Set aside, and repeat with the remainder of the slices.

Ingredients

• 1 cup dry orzo pasta
• 4 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon fresh chopped oregano
• 1 clove garlic, minced or grated
• kosher salt and pepper
• 1 pinch crushed red pepper flakes
• 1 cup cubed feta cheese
• 1 1/2 cups cherry tomatoes, halved
• 3 zucchini or yellow summer squash, halved
• kosher salt and pepper
• 1/4 cup basil pesto

Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain the pasta and toss with 2 tablespoons olive oil, the balsamic vinegar, oregano, garlic, and a pinch each of salt, pepper, and crushed red pepper. Stir in the feta and tomatoes.
2. Meanwhile, pre heat the grill to medium high heat. Toss the zucchini with the remaining 2 tablespoons olive oil, salt, and pepper. Grill the for 3-5 minutes per side or until light char marks appear.
3. Arrange the zucchini on a platter and brush evenly with pesto. Spoon the orzo over the zucchini. Serve warm or at room temperature. Enjoy!

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

• 10oz lasagna noodles
• 2 Tablespoons extra virgin olive oil
• 2 large shallots, chopped (or 1 small
• sweet onion, chopped)
• 4 garlic cloves, minced
• 2 medium zucchini, chopped
• 2 medium yellow summer squash,
• chopped
• salt & pepper
• 24oz marinara sauce
• 24oz fat-free cottage cheese, drained
• well
• 3/4 cup grated parmesan cheese,
• divided
• 1/2 cup packed fresh basil, chopped
• 8oz shredded mozzarella cheese

Instructions

1. Add lasagna noodles to a large pot of salted, boiling water. Cook until al dente then drain and lay on a nonstick sprayed baking sheet. Spray tops of noodles to stack on top of one another if necessary.Heat extra virgin olive oil in a very large skillet over medium heat. Add shallots and sauté until translucent, 3-4 minutes, and then add garlic and sauté for 30 more seconds. Add zucchini and summer squash, season with salt and pepper, then sauté until just slightly starting to turn translucent, 4-5 minutes. Add marinara sauce, turn heat down to medium/medium-low,then simmer until zucchini and squash are tender, 5-7 minutes (a splatter screen is helpful.) Do not over-cook or vegetables will be mushy. Set aside to cool slightly.In a large bowl combine drained cottage cheese, 1/2 cup parmesan cheese, and chopped basil then set aside.
2. Preheat oven to 350 degrees then spray a 9×13 pan (could use 2-8×8 pans) with non-stick spray. Spread a small amount of the vegetable mixture into the bottom then layer in 3 cooked lasagna noodles followed by 1/3 of the cottage cheese mixture, 1/3 of the remaining vegetable mixture,and 1/3 of the mozzarella cheese. Repeat layers 2 more times.
3. Sprinkle remaining 1/4 cup parmesan cheese on top then cover pan with nonstick sprayed foil and bake for 20 minutes. Remove foil then bake for an additional 15-20 minutes, or until golden brown and bubbly. Let rest for 15 minutes before slicing and serving.