Summer Herb Soup

Into a crockpot:

■2 zucchinis, chopped
■2 yellow squash, chopped
■4 roma tomatoes, chopped into big slices (no need to peel)
■2 cups cooked beans (or 2 cans, not drained) – pinto, kidney or the like
■2 cups broth of your choice
■2 tsp paprika
■1 tbsp Italian seasoning
■1/2 tsp red pepper flakes
■1/2 tsp Garlic Gold nuggets (or 1/4 tsp garlic powder)
■1 tsp chili powder
■Salt + pepper to taste

Turn crockpot to high and cook for 2 hours. Serves 4 big bowls.

From Kath Eats Real Food (http://www.katheats.com/)

Summer Squash and Portobello Mushroom Vegetarian Lasagna

Serves at least 8

•6 medium crookneck or other summer squash or zucchini, sliced lengthwise, 1/8" thick
•6 large portobello mushroom caps, sliced 1/8" thick on a bias
•extra virgin olive oil for sauteeing
•1 lb. ricotta
•2 eggs
•1/2 teaspoon nutmeg
•1 onion, diced
•2 cloves garlic, minced
•2 large (28 oz.) cans plain tomato sauce
•zest from 1 lemon
•1.5 pounds no-boil lasagna noodles (or regular lasagna noodles, par-boiled)
•salt, pepper to taste
•1 lb. grated mozzarella
•4 oz. grated parmesan cheese

1.In a large skillet over high, fry the squash and portobello mushrooms in olive oil. Fry each in a single layer, using as many batches as needed. Flip and cook both sides until well browned. Remove to paper towels and season with salt.

2.Season the ricotta along with nutmeg, salt and pepper to taste, then beat in the eggs.

3.Saute the onion & garlic in a good amount of olive oil, add the tomato sauce and lemon zest, simmer 5 minutes, salt to taste

4.Oil an 11" x 13" pan (at least 2" deep). Build up layers of noodles, sauce, squash and mushrooms, ricotta mixture, and mozzarella. Be sure to get the noodles quite wet if they are the no-boil type and need plenty of moisture. You'll have about 4 layers total. I do sauce on every layer, but ricotta on some and mozzarella on others. Do what you feel.

5.Finish with a heavy layer of mozzarella and the parm, mixed together.

6.Bake at 375 F., covering with tin foil part of the time if needed to avoid overbrowning. It is done when internal temp is say 170 F. (check a few spots) or when you can easily pierce the noodles with a fork, and the sauce is bubbling around the sides. Don't overcook and let the noodles get soggy.

7.If the cheese isn't crispy and brown enough, finish judiciously with the broiler.

8.Allow to rest at least 15 minutes before serving so it has time to set up a bit.

From Herbivoracious (http://herbivoracious.com/)

The Best Vegetable Lasagna

Ingredients

■3 cups pasta sauce (like Classico Spicy Tomato and Pesto)
■16 ounces 2% cottage cheese
■1/2 cup grated parmesan
■9 whole wheat lasagna noodles
■8 ounces mozzarella cheese
■Approximately 4 cups mixed vegetables (I used spinach, carrots, sundried tomatoes, and zucchini)
Preheat oven to 400*. Spray 11 X 8 glass casserole dish.

1.Combine cottage and parmesan cheeses.
2.Place 3 uncooked noodles in pan.
3.Cover with 1 cup pasta sauce, 1/3 cheese mixture, 1/3 vegetables, and 1/3 mozzarella.
4.Repeat 2 more times.
5.Cover tightly with aluminum foil and bake one hour.

Makes about 8 servings, ~350 kcal per serving.

From Kath Eats Real Food (http://www.katheats.com/?page_id=1947)

Kale, Zucchini, and Pinto Bean Enchilada

(makes 2-4 servings)

1 teaspoon olive oil
1 jalapeno, seeded and finely diced
1/2 teaspoon ground cumin
2 small zucchinis, grated
salt and pepper
1 bunch kale, roughly chopped
1 can pinto beans, rinsed and drained
1 green onion, thinly sliced
1/4 cup fresh cilantro, minced
1/2 cup enchilada sauce (you can also use canned if you are in a rush)
4 tortillas, I used WW
1/2 cup Monterrey jack cheese, grated

Preheat oven to 350F. Heat a medium skillet over medium high heat. Add olive oil and jalapenos and stir for one minute. Add zucchini, cumin and a big pinch of salt. Cook the zucchini until it loses it’s liquid it will take about 3 minutes, meanwhile continue to stir it regularly. Add kale and stir until wilted. Remove from heat and stir in a good amount of pepper, beans, green onion, cilantro, and a tablespoon of enchilada sauce.

Now put together the enchiladas. To do this prepare the tortillas by warming them in a hot skillet for about 30 seconds per side. (Note: this is a step I frequently skip when I am in a rush.) In an 8×8 square pan spoon one third of the remaining enchilada sauce over the bottom. One at a time form each enchilada. Put one quarter of the filling and a sprinkling of cheese in each tortilla, roll up and place in casserole. When you have all four done spoon the remaining enchilada sauce on top and sprinkle with the remaining cheese. Cover with aluminum foil and bake for 30 minutes. Cool for 10 minutes before serving.

From Daily Unadventures in Cooking (http://www.dailyunadventuresincooking.com/2009/09/kale-zucchini-and-pinto-bean-enchilada.html)

Chocolate Zucchini Muffins

Description:

Moist and chocolatey, you won't believe that these muffins are healthy, almost completely fat-free and have a veggie slipped in! This is also a great way to use up all that leftover summer harvest zucchini!

Ingredients:
•1¼ cups whole wheat pastry flour
•¼ cup unsweetened cocoa
•1¼ tsp baking powder
•¾ tsp baking soda
•½ tsp salt
•1 tsp cinnamon
•1 whole banana, mashed
•1 cup raw sugar
•½ cup unsweetened applesauce
•¼ cup non-dairy milk
•1 tsp vanilla extract
•1 cup shredded zucchini


Instructions:

Preheat oven to 350F. Grease muffin pan and set aside. If using paper liners, lightly spray inside of liners with cooking spray to prevent sticking. Whisk flour, cocoa, baking powder, baking soda, salt and cinnamon together. In another bowl, cream mashed banana with applesauce and sugar. Add in soymilk, vanilla, zucchini and any other optional add-ins you might like such as vegan chocolate chips or chopped raw walnuts. Stir until evenly combined. Add flour mix to wet mix in 3-4 batches and stir until just combined. Spoon batter into greased muffin pan and bake 18-25 minutes, or until a toothpick inserted into the center comes out clean.

Chef's Note: These muffins store well both in the fridge and freezer & the raw sugar in this recipe may be reduced to 1/2 cup.

From Happy Herbivore (http://happyherbivore.com/recipe/chocolate-zucchini-muffins/)