Zucchini

You can use any short pasta for this dish, which is surprisingly flavorful. Sauteed zucchini, mashed when tender, makes a simple sauce. If you like, add a spoonful of cream or milk, ¼ cup toasted pine nuts, or 1 cup peas when the pasta and zucchini are tossed together. 3 tablespoons olive oil 1 clove garlic, finely chopped 6 medium zucchini, thinly sliced Salt and pepper, to taste 1 pound penne or other short pasta (straight or curly)

POCANTICO HILLS, N.Y. — The first bite arrived when the waiter set down a wooden rectangle displaying a "picket fence" of upside-down nails, each holding a dolly-size vegetable — a baby carrot, a broccoflower tip, a mini radish, and a tiny wand of fennel. It was close to 7 on a Saturday night in late October and our party of five had just settled into our cocktails in the candlelit dining room of Blue Hill at Stone Barns restaurant 25 miles north of Manhattan. "Just eat them with your fingers," said our waiter, pointing to the petite vegetable centerpiece.

Serves 4 Meena Kumar doesn’t use standard curry spices when she makes zucchini because, she says, “Every vegetable needs its own specific blend of ingredients to bring out the uniqueness of the dish.’’ Because zucchini is a soft and watery vegetable with a delicate flavor, she says, it needs few spices. Here, she uses chili powder and mixes ground cashews and sesame seeds into the vegetable, which is garnished with fresh cilantro. 2 tablespoons cashews 2 tablespoons toasted sesame seeds 3 tablespoons...

Serves 6 3  tablespoons olive oil  1  large onion, chopped  2  cloves garlic, thinly sliced  1  unbaked 9-inch pie crust   2  small red potatoes, unpeeled, cut into 1/4-inch slices  3  small plum tomatoes, cut into 1/4-inch slices  1  slender Japanese or other small eggplant (about 5 ounces), unpeeled, cut into 1/4-inch slices  1  small zucchini, cut into 1/4-inch slices   Salt and pepper, to taste  1/4  teaspoon dried thyme   3/4  cup shredded Gruyere   1/4  cup panko bread...

Serves 4 Stuffing vegetables with meat is an easy way to stretch a pound of ground dark-meat turkey or beef. It turns into a kind of meatloaf mixture when mixed with bread crumbs, Parmesan cheese, and herbs. Instead of adding tomato sauce to the meat, lay thin slices of fresh tomatoes over the ground meat to flavor the filling and keep it moist. 1 overgrown zucchini or 4 medium zucchini 2 tablespoons olive oil 1 medium onion, chopped 1 pound ground dark-meat turkey or beef ...

Serves 4 Butter (for the dish) 3 eggs 1/3 cup milk 1/3 cup heavy cream 1/2 cup cornstarch or flour, sifted 1 ounce hard-textured cheese such as Manchego or cheddar, finely grated Salt and pepper, to taste ...

Serves 4 2   zucchini   2   teaspoons kosher salt   ½   shallot, finely chopped   1   clove garlic, finely chopped   1   tablespoon lemon juice   2   tablespoons olive oil     Freshly ground black pepper, to taste   ¼   cup slivered almonds or coarsely chopped walnuts, toasted (optional)   ¼   cup coarsely chopped fresh parsley   1. Cut the zucchini on a diagonal into ⅛-inch-thick slices.

Good with pita chips or bread, this Palestinian dip can also be spread on sandwiches or served as a condiment. For a richer, thicker dip, strain the yogurt overnight or use an already-strained variety such as Fage Total Greek Yogurt. Makes about 3 cups, or enough to serve 6 to 8. 4 medium zucchini (about 3 pounds) Olive oil (for brushing) 5 cloves garlic, mashed 1 cup plain nonfat yogurt 6 to 8 tablespoons tahini Juice of 2 lemons, or to taste Kosher salt, to taste 1/2 medium tomato, chopped 2 tablespoons chopped fresh...

Serves 4 Olive oil (for the sheet) 4 zucchini, halved lengthwise 1 1/4 pounds Italian sweet sausage, removed from the casing 1/4 pound ground beef 3/4 cup bread crumbs 1/3 cup grated Romano cheese 1/2 onion, chopped ...

Serves 4 Salt and pepper, to taste 3/4 pound imported Italian conchiglioni (large pasta shells) 1/4 cup olive oil 3 small (1 pound) young zucchini, quartered lengthwise, chopped into 1/2-inch pieces 1 pound (1 1/2 pints) small cherry tomatoes 2 cloves garlic, finely chopped 1 teaspoon grated lemon rind 1/4 teaspoon crushed red pepper ...

Burtons Grill 43 Middlesex Turnpike, Burlington 781-221-2281 www.burtonsgrill.com Hours: Monday through Thursday, 11:30 a.m. to 10 p.m.; Friday and Saturday, 11:30 a.m. to 11 p.m.; Sunday, 11:30 a.m. to 9 p.m. Major credit cards accepted Accessible to the handicapped When Burtons Grill opened in the newly renovated Middlesex Commons shopping center in December, it became the chain's seventh location in...

Serves 4 2   zucchini   2   teaspoons kosher salt   ½   shallot, finely chopped   1   clove garlic, finely chopped   1   tablespoon lemon juice   2   tablespoons olive oil     Freshly ground black pepper, to taste   ¼   cup slivered almonds or coarsely chopped walnuts, toasted (optional)   ¼   cup coarsely chopped fresh parsley   1. Cut the zucchini on a diagonal into ⅛-inch-thick slices.

Kitchen Aide Y peeler My favorite tool for quickly shaving carrots and zucchini is a vegetable peeler, particularly a sharp Y-type in which the blade is set perpendicular to the handle. For me this orientation provides slightly better leverage for efficient shaving. Rotating the zucchini or carrot a quarter turn after every few ribbons also makes the shaving easier.

Makes 1 large cake Butter (for the pan) Flour (for the pan) 3 ½ cups flour ¾ teaspoon baking powder ½ teaspoon baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 4 eggs 2 cups granulated sugar 1 cup canola oil 1 teaspoon vanilla extract ...

Serves 6 6 plum tomatoes, cored and halved lengthwise 3 zucchini, halved lengthwise 4 tablespoons olive oil 1 tablespoon chopped fresh rosemary, parsley, or mint Salt and pepper, to taste 1 pound penne 8 ounces crumbled feta cheese (about 2 cups) Handful of fresh basil leaves, torn into pieces 1 tablespoon balsamic vinegar Extra fresh basil leaves (for garnish)

Makes 12 TZATZIKI 1 clove garlic, crushed 2 tablespoons finely chopped fresh dill Salt and pepper, to taste 1 cup Greek-style plain yogurt Juice of ½ lemon 1. In a bowl, mix the garlic, dill, salt, pepper, yogurt, and lemon juice. 2. Mix well. Cover and refrigerate. FRITTERS 2 small zucchini, coarsely grated 1 teaspoon salt, or more to taste ½ cup ricotta cheese ...

You can use any short pasta for this dish, which is surprisingly flavorful. Sauteed zucchini, mashed when tender, makes a simple sauce. If you like, add a spoonful of cream or milk, ¼ cup toasted pine nuts, or 1 cup peas when the pasta and zucchini are tossed together. 3 tablespoons olive oil 1 clove garlic, finely chopped 6 medium zucchini, thinly sliced Salt and pepper, to taste 1 pound penne or other short pasta (straight or curly)