Zucchini, Herb, and Roasted Tomato Salad

Fresh oregano, thyme and basil highlight this brightly coloured salad that delivers garden freshness into a single dish. Add a few cups of cooked cannellini beans and serve atop greens for a light lunch.

zucchini-salad

Zucchini and Summer Squash Salad with Fresh Herbs and Roasted Tomatoes

2 tablespoons extra-virgin olive oil, divided
8 medium tomatoes, cut in half (use any variety, as long as you love it)
3 cloves garlic, minced
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon dried thyme
2 medium zucchini, sliced into strips with a vegetable peeler*
2 medium summer squash, sliced into strips with a vegetable peeler*
2 shallots, minced
3 tablespoons fresh basil, finely chopped
3 tablespoons fresh oregano, finely chopped
3 tablespoons fresh thyme, finely chopped
3 tablespoons pine nuts, toasted**
Sea salt to taste
Fresh ground pepper to taste

Preheat oven to 400 degrees F. Toss the tomatoes with 1 tablespoon (15mL) olive oil and garlic. Spread onto a baking sheet and sprinkle with dried basil, oregano and thyme. Roast in oven until the tomatoes are tender and start to shrink, about 40 minutes. Remove from oven and let come to room temperature.

When the tomatoes finished cooling, toss the zucchini, squash and shallots with remaining 1 tablespoon olive oil. Add the fresh basil, oregano and thyme. Toss with tomatoes and pine nuts, then season to taste. Serve at room temperature.

*When peeling the zucchini, peel only the outer edges, until you get to the seeds. The middle of the zucchini and squash won’t peel well. Reserve for other uses.

**To toast pine nuts, heat a dry skillet over medium-high heat. Add pine nuts, stirring frequently, until they start to brown and are fragrant, about 7 to 8 minutes. Remove from the heat and transfer to a small dish to cool.

Stuffed Zucchini with Dill and Almonds

This dish brings zucchini to the forefront, and is perfect for those oversized zucchinis nestled among the leaves and blossoms in your garden.

zucchini stuffed

Stuffed Zucchini with Dill and Almonds

1 very large zucchini (or about 5 pounds worth of zucchini)
1 cup ground almonds
1 tablespoon coconut flour or 3 tablespoons sorghum flour
2 tablespoons lemon juice
2 scallions, chopped (just the greens)
1/4 cup packed chopped fresh dill
2 teaspoons nutritional yeast flakes
1/4 teaspoon garlic powder
Sea salt to taste and freshly ground black pepper to taste

Cut zucchini in half lengthwise. Cut each length in half width-wise. Place in a large pot with about 1 inch of water. Cover and cook on medium to steam. This took my 5lb zucchini about 15 minutes. It should be tender, but not too soft.

Once steamed, scoop out the innards (tip: use a melon baller), leaving about 1/2-inch border. Put the innards in a food processor and process until smooth. Transfer the innards to a bowl. Mix with the remaining ingredients, seasoning to taste. The mixture should be the consistency of drop cookie dough. If it is too wet, add a little extra flour.

Preheat the oven to 350F. Place the zucchini in a glass dish, and use a paper towel to blot the insides for excess moisture. Season with salt and pepper. Scoop the almond mixture into each zucchini. Bake for 35 to 50 minutes, until zucchini is cooked through and filling is browned. Let stand 10 minutes before serving. Serve with lemon slices.

Note: if you use small zucchini, you may need to lower the baking time.