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Ingredients
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Bring the elegant taste of France into your own home in under 30 minutes with this easy and delicious Rissoles recipe! A rissole (from Latin russeolus, meaning reddish, via French in which "rissoler" means "to redden") is a small patty enclosed in pastry, or rolled in breadcrumbs, usually baked or deep fried. Like a little meatloaf with the filling having savory ingredients. This one features zucchini, oregano and garlic.
Ingredients • 1 small brown onion • 1/2 cup panko breadcrumbs (or normal) • 1 pound ground beef • 1 small zucchini • 1 small carrot • 1 egg • 1 large garlic clove, minced • 1/2 teaspoon dried thyme • 1/2 teaspoon oregano (or other herbs of choice) • 1/2 teaspoon each of salt and pepper • 2 teaspoons Worcestershire Sauce • 1-2 tablespoons oil • Ketchup Directions
Ingredients
2 cups cherry tomatoes, halved 1 shallot 2 tablespoons chopped basil 2 tablespoons chopped mint 2 tablespoons chopped chives 1 medium zucchini 1 medium yellow squash ¼ cup white wine vinegar ¼ cup olive oil Salt and pepper to taste Directions
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.  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  Serves: 4
2 tablespoons good green olive oil 20-24 extra-large shrimp, shelled 3 cloves garlic, minced or pressed 4 tablespoons diced peppers, use the most colorful ones you can find ¼ cup white wine or chicken broth 2 tablespoons lime juice 4 small to medium zucchini, spiralized into zoodles 1 teaspoon lime zest 4 tablespoons shredded cilantro, divided Salt and pepper to taste
 Serves 2
1 tablespoon good green olive oil 1 tablespoon unsalted butter 2 tablespoons fresh ginger, minced 6 to 8 ramps, stem and bulb minced, leaves separated and slice lengthwise 1 cup dry white wine 12 oz. firm mushrooms, sliced 2 cups diced tomatoes, drained 10 - 12 oz. zoodles, approximately 3 small to medium zucchini, spiralized Salt and freshly ground pepper to taste Freshly grated Parmesan cheese
 Serves 4
16 to 24 oz. raw chicken, shrimp or pork, chopped 3 medium zucchini and or yellow squash, spiralized 2 tablespoons olive oil 1 large clove of garlic, pressed 1 small red bell pepper, julienned 1 cup dry white wine, divided 2 tablespoons brown sugar 3 tablespoons Asian Chili sauce 2 tablespoons low sodium soy sauce ½ cup shredded cilantro, divided 3 scallions, sliced on the diagonal ½ cup bean sprouts ½ cup pea shoots ¼ cup crushed peanuts 4 wedges of fresh lime
 Ingredients
1. In a large bowl, combine tomatoes, zucchini and peppers. In a small bowl, whisk vinegar, oil, sugar and salt until blended. Stir in herbs. 2. Just before serving, drizzle dressing over salad; toss gently to coat.  Serves: 4
Olive oil 2 to 3 medium to large zucchini, cut into ¼ to ½ inch vertical slices 1 lb. sweet Italian sausage meat, crumbled and browned 8 oz. ricotta ¼ cup fresh parsley, shredded 8 oz. shredded* cheese- choose from or blend: mozzarella, provelone, pecorino, or fontina 3 to 4 tablespoons of shredded Parmesan cheese.
*Shredded cheese pieces are larger and melt a bit slower that the finely grated, commercially available cheeses.  ROBERTA’S OF BROOKLYN PIZZA DOUGH
Adapted from New York Times Makes: Two 12” pie crusts 1 cup plus 1 tablespoon Italian Pizza flour 1 cup plus 1 tablespoon and 2 teaspoons all-purpose flour 1 teaspoon fine sea salt ¾ teaspoon active dry yeast 1 teaspoon extra-virgin olive oil Extra flour for surface working
NOTE: You can freeze one of the dough balls for another time. TRI-PIZZA TOPPINGS Vegetarian Third: ⅓ cup of tomatillo salsa verde ½ cup of Fontina cheese, shredded 8 to 10 slices of zucchini 8 to 10 thick slices of tomato 10 to 12 halves of yellow cherry tomatoes Alternative Third #1 ⅓ cup tomato sauce ½ cup mozzarella, shredded 15 to 20 slices of pepperoni ¼ cup small basil leave, or large shredded leaves Alternative Third #2 ⅓ cup tomato sauce ½ cup Pecorino Romano 15 to 20 slices of sausage ¼ cup small basil leave, or large shredded leaves
NOTE: Whatever sauces you choose to use, be certain that it is thick and without a layer of loose liquid or moisture on top. It will make the pie soggy.  Makes: 6
6 large eggs 1 tablespoon softened butter ¼ to ⅓ cup milk 1 tablespoon minced chives Salt and fresh pepper 1 teaspoon parsley leaves, shredded 1 small zucchini, diced small (not more that ¼ cup in total) 2 tablespoons Gruyere or Swiss cheese, grated 1 tomato, sliced into 6 wedges Micro sprouts and pea shoots
Tips: a rubber spatula is the best tool to remove the frittatas from the muffin tin. Variations: These are endless, but try crumbled bacon, shallots, basil, different cheeses, pretty much anything you can think of, but be sure it is cut or crumbled small enough not to weight the egg mixture down.  Serves: 6
¾ lb. jicama, peeled, then cubed 1⁄2 red bell pepper, finely diced 1⁄2 green bell pepper, finely diced 1⁄2 orange bell pepper, finely diced ½ purple bell pepper, finely diced 1/2 cup chopped red onion 1⁄2 large zucchini, sliced into rounds and quartered 1 navel de-zested orange,peeled, then divided into chunks 1⁄2 cup chopped fresh cilantro 1⁄3 cup lime juice 1⁄3 cup good green olive oil Zest of one naval orange 1 pinch cayenne pepper 1 pinch paprika ½ teaspoon kosher salt
Recipe by Anna Gill
Serves: 2 as a main course 4 to 6 small zucchini (not more than 2 inches in diameter) ¾ to 1 cup partially skim ricotta (room temperature) ¼ cup minced herbs, chives, basil, dill or mint will all work well. 1 cup freshly grated Parmesan cheese* Freshly ground black pepper* and salt to taste 1. Wash the zucchini and slice it vertically into ribbons approximately 1/8 to ¼ of an inch thick. If you have a mandolin, it is a perfect way to cut the zucchini evenly. If not a sharp chef’s knife will work. 2. Line a large plate with paper towels or with a dish towel. Layer the slices of zucchini and salt each layer lightly. Place another towel on the top and had a flat heavy weight, or a roasting pan with full cans or bags of grain. This will press out the excess moisture. 3. Steam the squash in a steamer basket or blanch it gently in boiling water until just cooked through. It should still be firm to the bite or al dente. Drain it thoroughly and place in a serving bowl. 4. Add the ricotta and toss the mixture so as not to tear the ribbons. 5. Add the chives, the pepper and the salt and toss a second time. 6. Sprinkle with the grated Parmesan and serve. Variation: Once the ribbons are cut, slice them into narrower strip the width of fettuccini. * Don’t cheat yourself with prepackaged grated Parmesan or ground pepper. Freshness counts here as well as in the veggies. The extra seconds in the preparation will reward you.  Recipe by Anna Gill
Serves: 4 2 tablespoons fresh lemon juice 1 teaspoon fine sea salt 1 cup light cream, ricotta or plain Greek yogurt (non-fat is okay) 2-3 small firm zucchini, ends trimmed and julienned* 1 teaspoon fine kosher salt ½ cup freshly shredded basil leaves 1. Combine the first three ingredients in a small jar with a tight fitting lid. Shake well and set aside. 2. Place the julienned zucchini in a colander over the sink or a mixing bowl. Toss with the kosher salt. 3. Place a paper towel over the zucchini. Place a plate or wide bowl on top of the paper towel and weight the plate or bowl with your pie weights or a pound of dried beans or rice. Let the weighted zucchini stand for 20 to 30 minutes, until the majority of moisture has been pressed from the vegetable strips. 4. Pat the zucchini with a dry paper towel. Transfer the zucchini to a serving bowl. Pour the lemon basil sauce over the zucchini, toss and serve. * - A kitchen mandolin is worth ten times its weight in vegetables for this purpose alone.  Recipe by Anna Gill
Serves 2-3 as a main course or 4 to 6 as a side dish 2 large zucchini 1 large yellow summer squash 1 cup sugar snap peas diced on a diagonal 10 - 12 large basil leaves 10 - 12 stems of Italian parsley ½ cup whole milk ricotta 1½ cups shredded mozzarella ½ cup shredded Parmesan cheese 1. Heat the oven to 350º. 2. Wash and slice all three squashes lengthwise in ¼ inch slices. Place the slices, one up, on a few paper towels. Sprinkle the slices with a little salt and let sit for about 5 to 10 minutes. 3. Place one layer of slices in a 9” X 9” square baking dish. There is no need to grease the bottom of the dish. 4. Shred the herb leaves together. 5. Sprinkle the first layer with mozzarella. Dot the first layer with ½ teaspoons of ricotta. Distribute a handful of the sugar snap pieces across the first layer and dust with a little bit of the shredded herbs. 6. Repeat steps until you have at least four layers. 7. Sprinkle the top layer with a goodly amount of shredded Parmesan cheese. 8. Bake for about 15 to 20 minutes. The Parmesan cheese should have bubbled and begun to turn a golden brown. 9. If there is an excess of moisture in the bottom of the pan, use a baster to remove as much as possible. 10. Place the pan under the broiler for a minute or two to complete the browning. Recipe by Anna Gill
Serves 6 as a side dish 3 to 4 medium zucchini ½ tablespoon butter 10 ounces Fontina cheese, grated ¼ cup shredded mint leaves (if cut with kitchen shears, color and texture is retained) 1. Preheat oven to 350 degrees. 2. Cut zucchini vertically into ¼ inch slices. If you have a mandolin, it is a perfect way to cut the zucchini evenly. If not a sharp chef’s knife will work. 3. Butter the bottom of a glass loaf pan. 4. Place a slightly overlapping layer of zucchini slices in the buttered pan. 5. Sprinkle with grated Fontina. 6. Repeat steps 4 and 5 until pan is about a ½ inch from the top. 7. Sprinkle ½ the mint on top. 8. Bake for 20 minutes, until zucchini is tender and cheese is melted. 9. Top with the remaining mint and serve in glass loaf pan.  Recipe by Anna Gill
Serves 4 3 small or 2 medium zucchini, sliced first lengthwise and then diagonally 3 small or 2 medium yellow squash, sliced first lengthwise and then diagonally ¼ cup kosher salt 2 tablespoons unsalted butter ¼ to ⅓ cup minced chives 1. Drain the prepared zucchini and yellow squash in a colander sprinkled with the kosher salt. 2. Heat 1 tablespoon of butter in a large skillet over high heat. 3. Put the squashes into the skillet and toss gently for approximately 2 to 3 minutes, so that there is still a minor firmness to the tooth. 4. Place the squashes in a serving bowl, top with the chives and add the remaining pat of butter. Season with salt and pepper as desired and serve.  Recipe by Anna Gill
Serves: 4 1 small shallot, minced 2 tablespoons freshly shredded flat-leaf parsley 2 tablespoons red wine vinegar 2 teaspoons fresh thyme leaves Kosher salt, freshly ground pepper ⅓ cup extra-virgin olive oil 2 cups cooked black quinoa, cooled ½ cup diagonally sliced yellow squash ½ cup diagonally sliced zucchini ½ cup diced tomatoes ½ cup sliced fennel ¾ cup torn mixed leafy greens, sprouts, and herbs ⅓ cup chopped red, yellow, or white onion or scallions 2 tablespoons pine nuts (optional) 1. Pulse first 4 ingredients in a blender or processor until combined; season with salt and pepper. 2. With the blender or processor running, slowly drizzle in oil and process dressing until well blended. Set the dressing aside. 3. Place remaining ingredients in a large bowl. Drizzle with a scant 3 tablespoons dressing and toss to coat. 4. Serve the remaining dressing alongside for additional drizzling if desired.  Recipe by Anna Gill
Serves: 3-4 3 tablespoons softened butter Panko bread crumbs Kosher salt 2 medium yellow squash, sliced in ½ inch rounds 1 medium green zucchini, sliced in ½ inch rounds (for color or use 3 yellow squash) 2 small or 1 large red onion, sliced paper thin ¾ to 1 cup grated Gruyere Cheese ¼ cup plain, non-fat yogurt ¼ cup milk 2 to 3 tablespoons fresh thyme leaves 1 teaspoon sea salt Freshly ground pepper 1. If you have the time, place the squash and zucchini rounds on a dish towel or paper towels and sprinkle with kosher salt and add another towel. Lay a large cutting board or a flat dish on top of the top towel. Place something weighty, like canned goods, on top of the cutting board to press the excess water from the squash, about 20 minutes. 2. Meanwhile, take 1 tablespoon of butter and coat a 10 to 12 inch baking dish, any shape will work. Dust the buttered dish with panko bread crumbs. 3. Heat the oven to 350o. 4. Working in alternate rounds, layer the squash and the onion slices into the prepared dish. Use the green zucchini in a simple pattern, for an attractive effect. 5. Dot the casserole with the remaining butter. 6. In a small bowl, mix the yogurt and the milk. 7. Gently pour the yogurt and milk into the dish. 8. Season the casserole with the sea salt and fresh pepper. 9. Sprinkle the whole dish with the grated cheese. 10. Sprinkle the entire dish with thyme leaves. 11. Bake for 15 to 25 minutes, until the cheese is melted and slightly browned. VARIATIONS: Add crumbled bacon, thick tomato slices, use cheddar instead of Gruyere cheese.  Recipe by Anna Gill
Serves: 4 to 5 1 cup red quinoa 2 cups water ½ small zucchini, diced small ½ small yellow squash, diced small 3 to 4 stalks fennel, diced small 1 cup snow pea shoots ¼ cup good green olive oil 2 tablespoons lemon juice 1 teaspoon Dijon mustard 1. Cook the quinoa in water according to the package directions. Set aside to cool. 2. In a small jar, mix the olive oil, lemon juice and mustard. Shake hard and set aside. 3. Mix the diced vegetables with the cooled quinoa gently. 4. Drizzle the dressing over the top and toss again. 5. Dish the salad into serving bowls. Garnish with the shoots and serve.  Recipe by Anna Gill
Serves 4 SALAD 4 cups baby arugala 10 small red radishes, washed and quartered ¾ lb. sugar snap peas, cleaned, ends trimmed and strings removed 1 small zucchini, quartered lengthwise and cut into 1½ inch pieces ¼ lb. feta cheese, crumbled 3- 4 tablespoons Lemon Vinaigrette - recipe follows LEMON VINAIGRETTE Makes 1 cup 3 tablespoons fresh lemon juice 3 tablespoons white wine vinegar 1 tablespoon Dijon mustard ½ teaspoon sugar ¼ teaspoon salt ⅛ teaspoon freshly ground pepper ½ cup vegetable oil LEMON VINIAGRETTE 1. Whisk together first 6 ingredients in a small bowl; gradually whisk in oil until blended. 2. Keep refrigerated in a tight lidded jar for up to one week. SALAD 1. Place arugala, radishes, sugar snaps, zucchini in a salad bowl. 2. Top with the feta cheese. 3. Drizzle just enough vinaigrette over the top to lightly cover. 4. Toss well and serve.  Recipe by Anna Gill
Serves: 8 1½ cup quinoa (regular, red or black) 3 cups chicken broth or water 2 to 3 tablespoons of butter, divided 1 tablespoon lite neutral oil 4 to 5 medium leeks, washed, trimmed and thinly sliced 1½ cup dried cranberries 1 cup pumpkin seeds 1 small zucchini, diced ½ cup shredded parsley 1 teaspoon salt ½ teaspoon freshly ground black pepper 1. Preheat oven to 350◦. 2. Using 1 tablespoon of butter, grease a 8 X 8 inch glass or ceramic baking dish and set aside. 3. Bring the chicken broth or water to a boil in a 2 quart pot. 4. Cook the quinoa, according to the packaging instructions in the broth or water until most of the liquid is absorbed. 5. Meanwhile, heat 2 tablespoons of the butter in a saucepan. Add the leeks and sauté until just translucent. 6. Add the cranberries, zucchini, pumpkin seeds and the salt and pepper. 7. Add the leek and cranberry mixture to the cooked quinoa and mix gently. 8. Spoon the quinoa mixture into the prepared baking dish. Place the dish in the preheated oven and baking for about 15minutes. ADVANCED PREPARATION: Stuffing can be prepared up to two days in advance and gently reheated twenty minutes before serving. 2 large zucchini about 1 pound each
1 small red onion sliced thin about 1 cup 20 sage leaves 2 cups white vinegar 2 cups water 1 cup sugar 1 tablespoon kosher salt 1 tablespoon curry powder 1teaspoon mustard seeds ½ teaspoon red chili flakes Cut the zucchini into 3 inch spears then place in a heat resistant glass or plastic container. Top with thinly sliced red onion and sage leaves. In a large pot combine the white vinegar, water, sugar, salt, curry powder, mustard seeds, and chili flakes and bring to a simmer on medium high heat. Carefully pour simmering liquid over zucchini and let sit for 20 minutes. Refrigerate overnight. These pickles will keep while refrigerated for up to three weeks. Makes 2 quarts. Recipe by Anna Gill
Serves: 3 or 4 ½ cup chopped ham 2 medium tomatoes, sliced into ¼ inch wide wedges ½ cup zucchini, sliced in ¼ inch slices and quartered 2 tablespoons melted butter ¼ cup chives, finely chopped 8 large eggs ½ cup milk Salt & pepper to taste – take care if ham is salty ¼ to ½ cup shredded gruyere cheese 1 -9 inch or ceramic quiche dish or glass pie plate 1. Preheat to 375o. 2. Spread the melted butter around the dish. 3. Place tomatoes in a circular design in the dish. Likewise, place zucchini in dish. Sprinkle the ham around the dish, distributing it evenly. Place dish in the microwave at HIGH for 2 to 3 minutes. 4. In a medium mixing bowl, combine eggs, milk, salt, pepper and chives. Whip mixture with a whisk attachment in an electric mixer until well blended and a bit frothy. Pour egg mixture into dish slowly so as not to disarrange your design. Or just dump it in if you don’t care about the design. 5. Turn the temperature down to 350o. Bake for 10 to 15 minutes. 6. Gently move the rack holding the dish out sufficiently for you to sprinkle cheese atop the half set mixture and return to the oven.* 7. Bake for another 15 to 25 minutes or until center is puffed up and set. * If the cheese is put on too early it sinks to the bottom and stays there. VARIATIONS: Asparagus for zucchini Basil for chives Parsley for chives Monterey Jack for gruyere |