Heat 2 Tbs. extra-virgin olive oil in a 12-inch skillet over high heat until shimmering. Add the corn, zucchini, onion, and 1/2 tsp. salt; stir to combine. Cook, stirring only once or twice, until the corn is lightly charred, about 4 minutes. Stir in the basil and serve.
Position a rack 6 inches from the broiler element and heat the broiler on high. In a small bowl, combine the breadcrumbs, Parmigiano-Reggiano, shallot, 1/4 tsp. salt, and 1 Tbs. water.
Slice the zucchini crosswise into fifteen 1/4-inch-thick rounds and arrange in a single layer on a small rimmed baking sheet. Using your fingers, mound the breadcrumb mixture on the zucchini rounds, firmly pinching the mixture so it holds together.
Cut the bacon crosswise into fifteen 1-inch pieces and place on top of the breadcrumbs. Broil until the bacon and some of the exposed breadcrumbs are browned and crisp, about 3 minutes. Serve hot.
Put all but 1 Tbs. of the chives in a blender. Begin to blend while slowly pouring 1/3 cup of the walnut oil through the feed hole of the blender lid. Continue to blend for 1 minute. Stop to scrape down the sides of the blender with a rubber spatula. Blend for another minute. Set aside for 30 minutes to 1 hour to let the flavors infuse.
Strain the oil through a fine sieve into a bowl, pressing the puréed chives with a rubber spatula or the back of a spoon to extract any remaining oil.
Prepare a medium-high charcoal or gas grill fire.
In a medium bowl, toss the zucchini with the remaining 2 Tbs. oil, 1/2 tsp. salt, and a few grinds of pepper.
Set the zucchini ovals at an angle on the grill grates and cook until the zucchini has developed rich brown grill marks, about 3 minutes. Turn the zucchini with tongs and cook until the other sides have rich brown grill marks and the zucchini is tender, about 3 minutes. Transfer to a small serving dish or platter.
Drizzle 3 to 4 tsp. of the chive oil over the zucchini and sprinkle with the reserved 1 Tbs. chives.
Fill a large bowl with cold water, add the spelt, and let soak for 10 to 18 hours. Drain. Bring 7 cups of water to a boil in a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the spelt, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the spelt covered, until tender, about 45 to 60 minutes. Drain and rinse the spelt with cold water to stop the cooking.
Transfer the spelt to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the oil, and toss lightly to coat. Spread the spelt on the baking sheet and cool completely at room temperature or in the refrigerator.
Put the vinegar in a small bowl and gradually whisk in the remaining 1/2 cup of oil. Taste and season with salt, pepper, and additional vinegar or oil as needed.
Put the cooked and cooled spelt in a large serving bowl and toss to break up any clumps. Add the cherry tomatoes, zucchini, scallions, basil, and oregano and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, pepper and serve.
In a large, heavy-based skillet, heat about 2 Tbs. of the olive oil over high heat. Add the bell pepper and scallions and sauté until lightly browned, about 4 minutes. Add the remaining oil and the eggplant. Reduce the heat to medium high and sauté the eggplant until just barely tender, about 4 minutes. Add the zucchini. Continue cooking, stirring often, until all the vegetables are tender, about 5 minutes. Stir in the tomatoes, garlic, and thyme. Cook until the tomatoes are just heated through, about 1 minute. Remove from the heat. Sprinkle the vegetables with the balsamic vinegar, salt, and pepper. Serve warm.
Bring a large pot of well-salted water to a boil. Meanwhile, put 2 Tbs. oil and the prosciutto in a large (12-inch) skillet, place over medium heat, and cook, stirring occasionally, until the prosciutto browns in places and becomes crisp, about 5 minutes. Transfer the prosciutto to a large plate lined with paper towels.
Add 1 Tbs. oil and the onion to the skillet, sprinkle with 1/2 tsp. salt, and cook, stirring occasionally, until the onion softens completely and turns light brown, about 6 minutes; add 1 or 2 Tbs. water to the skillet if the onion starts to stick or burn. Add the zucchini and corn, sprinkle with 1/4 tsp. salt, and cook, tossing occasionally, until the zucchini becomes tender, 4 to 5 minutes. Remove from the heat and stir in half the Pecorino-Romano and all the mint.
Add the penne to the pot of boiling water and cook according to the package directions. Reserve 1/2 cup of the pasta water and then drain the pasta. Add the pasta, the remaining 2 Tbs. oil, the vinegar, and 1 tsp. black pepper to the skillet with the zucchini and corn mixture. Set the skillet over medium heat and cook, stirring, for 1 minute so the pasta mixes with the vegetables. Add the reserved pasta water and stir. Serve sprinkled with the crisp prosciutto and the remaining Pecorino-Romano.
Prepare a medium-hot grill fire.
Toss the squash with the olive oil in a medium bowl; season to taste with salt and pepper.
Grill the squash and the sausage, turning frequently, until the squash is just tender and the sausage is cooked through, 8 to 12 minutes. Cut the sausage into 1-inch chunks. Toss the squash and sausage with the herbs, olives, and capers. Season with lemon juice, salt, and pepper.
In a measuring cup, whisk together the chicken broth, chipotle, adobo sauce, tomato paste, and brown sugar.
Sprinkle the shrimp with a scant 1/4 tsp. salt and a few generous grinds of black pepper. Put a 12-inch skillet (not nonstick) over medium-high heat for 1-1/2 minutes. Add 2 Tbs. of the oil and once it’s shimmering hot, add the shrimp in a single layer. Cook undisturbed until the shrimp browns nicely, about 2 minutes. Flip and brown the second side, about 1-1/2 minutes. Transfer to a large plate. The shrimp should still be a little undercooked.
Add the remaining 2 Tbs. oil and the chorizo to the pan and cook, tossing, until it starts to brown, about 1 minute. Add the zucchini, onion, and pepper, sprinkle with 1/2 tsp. salt, and cook, tossing often, until the zucchini browns in places and is just tender, about 4 minutes.
Add the broth mixture to the skillet and bring to a boil. Reduce the heat to medium low. Stir in the shrimp, about half of the cilantro, and the lime juice. Cook, stirring often, until the zucchini is tender and the shrimp are opaque throughout (cut one in half to check), 2 to 3 minutes. Season to taste with salt, pepper, and more lime juice. Serve immediately, sprinkled with the remaining cilantro.
Bring an 8-quart pot of well-salted water to a boil over high heat.
Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the tomatoes, zucchini, bell pepper, garlic, 2 tsp. salt, and 1/2 tsp. pepper and cook, stirring occasionally, until the vegetables are barely tender, about 7 minutes. Pour in the heavy cream and simmer until it thickens and coats the back of a spoon, about 7 minutes. Stir in the cheese, basil, and lemon zest.
Meanwhile, boil the pasta according to package directions until al dente.
Drain the pasta and return it to the pot. Pour in the sauce and toss until the pasta is evenly coated. Season to taste with salt and pepper, sprinkle with additional cheese, and serve.
Wash the zucchini well to remove any grit and dry them with paper towels. Trim off the ends and quarter the zucchini lengthwise. Slice off the top 1/4 to 1/2 inch of the soft seed core by running a sharp knife down the length of each quarter; it’s all right if some of the seeds remain. Arrange the zucchini, cut side up, on a baking sheet lined with paper towels. Sprinkle with kosher salt (about 1/2 tsp.) and set aside for 10 minutes. Blot the quarters dry with the paper towels.
Heat a gas grill to medium high or prepare a medium-hot charcoal fire. In a small bowl, mix the cumin, brown sugar, cinnamon, cayenne, 1 tsp. salt, and 1/4 teaspoon pepper. In a medium bowl, gently toss the zucchini quarters with 1 Tbs. olive oil and the spice mix. Let sit for 10 minutes. Thread each onion slice onto two thin skewers (to hold the concentric rings together), brush both sides with 1 Tbs. of the olive oil, and sprinkle with a little salt.
Meanwhile, bring 1-1/2 cups water to a boil in a large saucepan. Stir in the couscous, 2 Tbs. of the olive oil, and 3/4 tsp. salt. Cover, remove from the heat, and set aside.
Set the zucchini cut side down on the grill and cook (if using a gas grill, keep the lid closed), flipping occasionally, until it's browned and softened but not mushy, 6 to 8 minutes. Return the zucchini to its original bowl and toss to pick up any spices clinging to it. Reduce the heat to medium (if using a charcoal grill, put on the lid and partially close air vents). Grill the onions until soft and slightly charred, 8 to 10 minutes. Coarsely chop the zucchini and onions and stir them into the couscous, along with the cilantro, orange zest, and orange juice. Taste for salt and pepper; add a little more orange juice to taste. Serve immediately.
Heat the oven to 200°F. Fit a cooling rack over a baking sheet and put in the oven.
Heat 1 Tbs. of the oil in a 12-inch skillet over medium-high heat until hot. Add the chiles and cook, stirring, until soft, 3 to 4 minutes. Add the squash, season with salt and pepper, and cook, stirring, until the squash softens and starts to brown, 3 to 4 minutes. Stir in the corn and chipotle powder and cook 2 minutes more. Spoon into a bowl, let cool for a few minutes, and then fold in the tomato, cilantro, and lime juice. Season to taste with salt and pepper. Set aside 3/4 cup of the mixture.
Lay several layers of paper towel on a work surface. Wipe out the skillet, put it over medium-high heat, and add 1 Tbs. of the oil. When it's hot, put one tortilla in the pan. Quickly distribute 1/2 cup of the cheese evenly over the tortilla and about a quarter of the remaining vegetable mixture over half the tortilla. When the underside of the tortilla is browned, use tongs to fold the cheese-only side over the vegetable side. Lay the quesadilla on the paper towels, blot for a few seconds, and then move it to the rack in the oven to keep warm while you repeat with the remaining oil and tortillas. Cut the quesadillas into wedges and serve immediately with the reserved vegetable mixture and sour cream.
Heat the oil in an 11- to 12-inch skillet (preferably cast iron) over high heat until shimmering hot. Arrange the squash in the skillet, cut side down and in a single layer. Season with 1/4 tsp. salt and a few grinds of pepper. Sprinkle the rosemary over the squash and sear the squash undisturbed until deep golden brown, 3 to 5 minutes. Using tongs, turn the squash onto the other cut side. Sprinkle with another 1/4 tsp. salt and cook until tender and nicely browned on the second side, about 2 minutes more. Transfer the squash and crisp rosemary to plates or a serving bowl.
Prepare a medium-high gas or charcoal grill fire.
Put the garlic paste, oil, lime juice and zest, cilantro, ginger, jalapeño, sugar, and 1 tsp. salt in a small jar with a lid. Shake to emulsify. Put the squash and chicken on a rimmed baking sheet, drizzle with 1/2 cup of the vinaigrette, and toss to coat. Grill on both sides until the squash is barely tender and the chicken is just cooked through, 4 to 6 minutes total. Transfer to a cutting board and let cool briefly.
Meanwhile, toss the arugula in a large bowl with 1/4 cup of the vinaigrette and season with a pinch of salt and pepper. Divide among 4 plates.
Cut the squash and chicken into bite-size pieces. Put them in the bowl and toss with the remaining vinaigrette and salt and pepper to taste. Use a slotted spoon to divide the mixture among the plates.
Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the zucchini and squash slices with oil and season with salt and pepper.
Bring a large pot of salted water to a boil over high heat.
Grill the zucchini and squash until grill marks form on one side, about 2 minutes. Flip the slices and continue to grill until tender, about 1 to 2 minutes more.
Cook the fettuccine in the boiling water according to package directions until al dente.
Meanwhile, cut the squash on a sharp diagonal into 1/4-inch-thick strips.
Drain the pasta, return it to the pot, and add the squash, Parmigiano, cream, and garlic. Gently toss over low heat until combined. Season to taste with salt and pepper.
Serve with more grated Parmigiano at the table, if you like.
In a food processor, pulse the flour, butter, and 3/4 tsp. salt until the butter is the size of small peas. Add the vinegar and 3 to 4 Tbs. cold water, pulsing until the dough just comes together. Shape the dough into a 1-inch-thick disk; wrap in plastic and chill for 30 minutes. Roll the dough on a well-floured surface into an 11-inch round that’s 1/4-inch thick. Put the dough on a baking sheet, cover with plastic, and chill until ready to use, at least 30 minutes.
In a colander, toss the zucchini with 2 tsp. salt and drain for 30 minutes. Gently squeeze the slices with your hands to release excess water and transfer to a medium bowl.
Position a rack in the center of the oven and heat the oven to 400°F. Toss the zucchini with 1 Tbs. of the olive oil and pepper to taste. In a small bowl, mix the goat cheese with the lemon thyme and salt and pepper to taste. Spread the cheese over the dough, leaving a 1/2-inch border. Arrange the squash rounds in tightly overlapping concentric circles all the way to the edge of the dough. (The rounds will shrink as they cook.) Drizzle with the remaining 1 Tbs. olive oil and bake until the zucchini is golden-brown, 40 to 50 minutes.
In a large, straight-sided sauté pan over low heat, heat 1/4 cup of the olive oil. Add the onion and eggplant, raise the heat to medium, and cook, stirring to distribute the oil, until the eggplant has soaked up the oil and is starting to change color, about 5 minutes.
Add the remaining 1/4 cup oil along with the zucchini and cook, stirring occasionally, until the zucchini starts to change color, about 10 minutes. Season with salt and pepper to taste.
Add the broth, garlic, and herb bouquet. Simmer, uncovered, stirring occasionally and scraping up any browned bits until almost no more liquid remains, about 10 minutes; if needed, turn up the heat to reduce the liquid.
Take the pan off the heat, remove the herb bouquet, and adjust the seasonings. Let the compote rest in the pan for 15 minutes or so before serving.
Position a rack in the lower third of the oven and heat the oven to 350°F. Butter and then flour the bottom and sides of a 6-cup (8-1/2 x 4-1/2-inch or 9 x 5-inch) loaf pan, tapping out any excess flour.
In a large bowl, combine the flour, sugar, baking powder, salt, and cinnamon. Whisk until well blended. Stir in the pistachios.
In a medium bowl, combine the milk, eggs, and vanilla. Add the zucchini and whisk until blended. Pour the wet ingredients over the dry ingredients. Add the melted butter. Using a silicone spatula, gently fold until blended.
Scrape the batter into the prepared pan and spread evenly.
Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes.
Let cool in the pan on a rack for 30 minutes. Invert the bread and remove the pan, turn the bread right side up, and let cool completely. Dust with confectioners’ sugar. Store, covered, at room temperature for up to 2 days.
In the bowl of a food processor, combine the flour and salt. Pulse briefly to combine. Add the butter. Pulse quickly about twenty times, or until the butter particles are quite small (like tiny pebbles). With the motor running, add the ice water in a steady stream. (This will take about 10 seconds.) Stop the motor. Then pulse quickly six or eight times, just until the mixture begins to leave the sides of the bowl and clump together. The mixture wlil still be somewhat loose and crumbly. That's okay; you will bring the dough together in the next step.
Turn the mixture out into a big mixing bowl and knead it briefly against the sides of the bowl to finish bringing it together as a dough. Once you have incorporated all the crumbs, knead once or twice to smooth it out just a bit. While you don't want to overhandle the dough, you also don't want to be afraid to handle it as much as you need to in order to bring all the bits of the dough together, as it will ultimately be easier to roll out.
Divide the dough in half. If you have a scale, you can weigh the dough pieces to make sure they're of equal or close-to-equal weight. They should each weigh about 9-1/2 oz.
Shape each piece into a disk about 1 inch thick (and about 4 inches across). Again, don't be afraid to handle the disk just enough to smooth out the cracks and make a tidy disk. Dust lightly with flour, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
Remove one disk of dough from the fridge 45 minutes before
rolling it (see leftovers note below about storing the extra disk of dough). Make the filling while the dough comes to room
temperature.
Preheat the oven to 400°F. Position a rack in the center of
the oven. In a 13-by-9-inch heatproof glass baking dish (or
two smaller shallow baking dishes with a total volume of about 3
quarts), combine the cherry tomatoes, bell pepper, eggplant,
zucchini, red onion, olive oil, and 1/2 tsp. salt. Toss gently but
thoroughly and spread in a single layer. Roast until the veggies have
shrunk and caramelized but are still a bit moist, 45 to 55 minutes. Let
cool in the baking dish.
In a small bowl, whisk together the egg yolk and heavy cream, cover with plastic wrap, and set aside.
Be sure that one oven rack is still positioned in the center of the oven. Line a large heavy-duty rimmed baking sheet with parchment.
Sprinkle your work surface lightly with flour and spread it around with your hand. Put the disk of dough in front of you and lightly tap it with the rolling pin to start softening and spreading it. Gently roll it out, lifting and giving the disk a quarter-turn after each roll, until you have a roughly 12-inch round. Try not to roll your pin over the edges of the dough, as that will tend to make the edges thinner than the center. (If your edges get very ragged or torn, it’s okay to patch them back together or trim them.) If the dough is sticking, lift it up and toss a bit of flour underneath it and/or over it. Roll up or drape the dough over your rolling pin, and unroll or undrape it onto the prepared baking sheet.
Sprinkle 1 Tbs. of the Parmigiano over the dough, leaving a 2-inch border around the edge. Top the Parmigiano with half of the goat cheese, half of the mint, and half of the roasted filling, again leaving a 2-inch border. Sprinkle with 1 Tbs. of the Parmigiano, and repeat with the remaining goat cheese, mint, and filling. Top with 1 Tbs. of the Parmigiano.
Pleat and fold the edges of the dough up and over the outer edge of the filling all the way around the tart. (You will be folding in that 2-inch border.) You don’t have to go crazy making a lot of pleats; folding in a piece of dough about every 2 to 3 inches around the tart will get you the results you want. (You’ll have a total of eight to ten pleats.)
Brush the edges of the dough with some of the egg wash (you won’t use it all), and sprinkle the remaining 1 Tbs. Parmigiano over the edges as well as the rest of the tart.
Bake until nicely golden all over and crisp and brown on the bottom (check with spatula), 38 to 40 minutes. Let cool for a few minutes and use the parchment to slide the tart onto a cutting board. Let cool for another 5 to 10 minutes before slicing and serving.
Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the zucchini slices with oil and season with salt and pepper.
Grill the zucchini until grill marks form on one side, about 2 minutes. Flip the slices and continue to grill until tender, about 1 to 2 minutes more.
In a small bowl, mix the ricotta, lemon zest, 3/4 tsp. pepper, and 1/2 tsp. salt. Spread 4 slices of bread with the ricotta mixture, top each with 3 to 4 slices of the grilled zucchini, and sprinkle with salt and pepper. Top with 4 more slices of the bread.
Brush both sides of the sandwiches with oil and grill in a hot panini press until crisp and golden-brown, about 4 minutes. (Alternatively, cook in a 12-inch heavy-duty skillet over medium-high heat for 2 to 3 minutes on each side.)
Position a rack 6 inches from the broiler element and heat the broiler on high. In a small bowl, combine the breadcrumbs, Parmigiano-Reggiano, shallot, 1/4 tsp. salt, and 1 Tbs. water.
Slice the zucchini crosswise into fifteen 1/4-inch-thick rounds and arrange in a single layer on a small rimmed baking sheet. Using your fingers, mound the breadcrumb mixture on the zucchini rounds, firmly pinching the mixture so it holds together.
Cut the bacon crosswise into fifteen 1-inch pieces and place on top of the breadcrumbs. Broil until the bacon and some of the exposed breadcrumbs are browned and crisp, about 3 minutes. Serve hot.
