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Yield 4 servings
INGREDIENTS
DIRECTIONS 1. In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese and salt. Stir well enough to disttribute ingredients evenly. 2. Heat a small amount of oil in a skllet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls and cook for a few minutes on each side until golden. 3. Serve as is or garnish with a dollop of yogurt or sour cream. NOTE: These freeze very well so make a batch for enjoying in the fall or winter.
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 This soup is literally left over panzanella salad. Add all the salad ingredients to a pot. Add sufficient liquid to be able to cook/simmer the soup for 20 minutes. Puree in batches. Eat room temperature or hot. Freezes well.
There are a variety of recipes for panzanella salad, with the basic ingredients being tomatoes and slightly stale bread cubes. The recipe tasting version included summer vegetables and was dressed with a balsamic vinaigrette. Vegetable broth was used for the broth. Ingredients for salad Zucchini cut into 1 inch pieces Tomatoes cut into 1 inch pieces Thinly sliced red onion Fresh corn kernels French bread baguettes, slightly stale, cubed Fresh mozzarella cheese pearls Dressing: Olive oil Balsamic vinegar Minced garlic Italian seasoning Salt and coarsely ground pepper 
1 lb. sweet Italian sausage, casings removed 1½ cups shredded mozzarella cheese 2 to 3 shallots, minced 2 medium cloves garlic, minced or pressed ½ bell pepper, diced 15 to 20 shredded basil leaves, or 6 tablespoons basil sprouts ½ cup chicken broth or dry white wine 6 small sprigs of basil or a few sprouts for garnish
Serves: 2 2 large Portobello mushrooms, de-stems and cleaned 2 tablespoons parsley or basil, minced, divided 1 clove garlic, pressed or minced ½ cup ground beef, pork or sausage meat 1 extra large firm tomato, sliced thickly ½ cup shredded mozzarella Good green olive oil Salt & pepper to taste
 - Adapted from Nigella Lawson Serves:6
3 large eggplants, trimmed and cut lengthwise into slices ¼ to ⅓ inch thick. Spray bottle of good green olive oil 1 cup plus good green olive oil 10 to 12 ounces of feta cheese, crumbled ⅓ cup of pignoli seeds (called nuts, but actually a seed) ½ cup golden Sultanas (golden raisins), soaked in hot water, then drained 3 tablespoons Panko crumbs 1 medium garlic clove, pressed Zest of 1 large lemon 2 teaspoons of fresh, shredded mint 3 tablespoons of fresh, shredded basil 1 large egg, beaten 3 cups diced tomatoes, well drained 10 ounces of shredded mozzarella Extra fresh basil and/or mint leaves for garnish
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