Ingredients:

• 4 zucchinis (shredded)
• 4 potatoes (peeled; grated)
• 4 cubanelle peppers (chopped)
• 4 tablespoon olive oil
• 4 spring onions (finely chopped)
• half a bunch dill (chopped)
  
• 1 egg (lightly beaten)
• 4 tablespoon flour
• a pinch of salt
• blackpepper
• 4 tablespoon grated cheese

Instructions:

1. Place oven rack in center of oven, and preheat to 450°F.
2. Lay potatoes and zucchini on a fine mesh strainer and squeze out moisture from vegetables.
3. In a large oven-safe skillet heat the olive oil. Add zucchini, potato, cubanelle pepper, flour, salt, and blackpepper. Stirring frequently, cook over high heat until the vegetable mix get doughy for about 5 minutes. Add the onions and dill and cook for one more minute stirring frequently.
   
4. Turn off the heat. Pour the beaten egg while stirring fast to combine vegetable mixture and egg before egg gets scrambled. Press mixture into the pan using the back of spoon or spatula, covering entire bottom of skillet. Bake until the edges and the top begin to brown, about 30 minutes. Sprinkle parmesan cheese on top and put pan back to the oven for about 5 more minutes, until top of the cake becomes golden.
5. Slice the cake and top with a dollop of yogurt before serving.

Ingredients:

• 1 teaspoons extra virgin olive oil
• 1 medium zucchini (halved lengthwise; sliced 1/4 inch thick)
• 1/2 cup cherry tomatoes (halved)
• 1 medium carrots (peeled; sliced 1/2 inch thick)
• 1 small onion (sliced thin)
• 1/2 medium red bell pepper (stemmed; seeded; cut into 1/4-inch pieces)
• pinch of salt
• 1 1/2 tablespoons tomato paste
• 2 medium cloves garlic (minced or pressed)
• red pepper flakes
• 3/4 cups low-sodium chicken broth
• 1/4 pound rotini pasta (about 1 1/2 cups)
• 1 1/2 cups baby arugula (washed; stemmed)
• 2 tablespoon minced fresh basil
• ground black pepper
• grated Parmesan cheese (for serving)

Instructions

1. Bring 4 quarts of water to a boil in a large pot for the pasta.
2. Meanwhile, heat 1 teaspoon of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add the zucchini and cook, stirring often, until well browned, about 3 minutes. Add the cherry tomatoes and toss to combine and wilt slightly. Transfer to a large bowl and set aside.
3. Add 1 more teaspoon oil to the now-empty skillet and return to medium-high heat. Add the carrots, onion, red pepper, and 1/4 teaspoon salt. Cover and cook until the onions and peppers have softened, about 5 minutes. Stir in the tomato paste and continue to cook until it begins to brown, about 1 minute. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Stir in the broth, scraping up any browned bits. Bring to a simmer and cook until slightly thickened, about 1 minute; cover and set aside.
4. Stir 1 tablespoon salt and the pasta into the boiling water and cook, stirring often, until al dente. Reserving 1/2 cup of the pasta water, drain the pasta and return it to the pot. Gently stir the sautéed zucchini-tomato mixture, carrot-sauce mixture, arugula, basil, and remaining olive oil into the pasta. Cover and let sit off the heat until the vegetables are hot, about 1 minute. Add the reserved pasta cooking water as needed to loosen the sauce. Season with salt and pepper to taste. Serve, passing the Parmesan cheese separately.

Ingredients:

• 4lb zucchini
• 2 tablespoons olive oil
• 2 scallions (chopped)
• 1/2 lb mushrooms (chopped)
• 1/2 cup walnuts (chopped)
• 1 cup bread crumbs
• 1 egg
• 2 tablespoons fresh parsley (minced)
• 1 tablespoon basil (chopped)
• salt and pepper

Instructions:

1. Scrub zucchini and cut in half lengthwise. Scoop out and reserve pulp, leaving shells 1/4-inch thick.
2. Drop shells into boiling water and boil for 5 minutes and drain them.
3. Chop zucchini pulp and saute in olive oil. Add scallion and mushrooms; saute 3 more minutes. Add nuts and remove from heat.
4. Beat eggs with parsley, basil, salt and pepper to taste.
5. Add egg mixture and fresh bread crumbs to pulp-mushroom mixture. Spoon into zucchini shells.
   
6. Place into a baking dish which has been greased with olive oil. Add 1/2 inch of water and bake, uncovered, in preheated 350°F oven for about 30 minutes. Let stand 5 minutes, then serve.

Note:

• Top with grated cheese about 3-5 minutes to end of the baking time. Use your choice of cheese; parmesan is only one suggestion.

Ingredients:

• 6 tablespoons olive oil
• 1 lb zucchini (ends trimmed; sliced crisswise into 1/4 inch thick slices)
• 2 teaspoon salt
• 2 large tomatoes (sliced 1/4 inch thick)
• 1 medium onion (halved lengthwise; sliced thin pole to pole)
• 1 teaspoon ground black pepper
• 2 cloves garlic (optional; pressed)
• 1 tablespoon fresh thyme leaves (minced)
• 1 large slice white sandwich bread
• 1/2 cup parmesan cheese (greated)

Instructions:

1. Adjust oven rack to upper-middle position and heat oven to 400°F. Brush 13- by 9-inch baking dish with 1 tablespoon oil.
2. Toss zucchini slices with 1 teaspoon salt in large bowl; transfer to colander set over bowl. Let stand until zucchini and squash release at least 3 tablespoons of liquid, about 45 minutes. Arrange slices on triple layer paper towels; cover with another triple layer paper towels. Firmly press each slice to remove as much liquid as possible.
3. Place tomato slices in single layer on double layer paper towels and sprinkle evenly with 1/2 teaspoon salt; let stand 30 minutes. Place second double layer paper towels on top of tomatoes and press firmly to dry tomatoes.
4. Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add onions, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until onions are softened and dark golden brown, 20 to 25 minutes.
5. Combine garlic, 3 tablespoons oil, remaining 1/2 teaspoon pepper, and thyme in small bowl. In large bowl, toss zucchini in half of oil mixture, then arrange in greased baking dish. Arrange caramelized onions in even layer over squash. Slightly overlap tomato slices in single layer on top of onions. Spoon remaining garlic-oil mixture evenly over tomatoes. Bake until vegetables are tender and tomatoes are starting to brown on edges, 40 to 45 minutes.
6. Meanwhile, process bread in food processor until finely ground, about 10 seconds. Combine bread crumbs, remaining tablespoon oil and parmesan in medium bowl. Remove baking dish from oven and increase heat to 450°F. Sprinkle bread-crumb mixture evenly on top of tomatoes. Bake gratin until bubbling and cheese is lightly browned, 5 to 10 minutes.
   
7. Let sit at room temperature 10 minutes before serving.

Notes:

• Gratenin sulu olmaması için kabak ve domateslerin suyunu tarifte olduğu gibi iyice alın.
• Removing the seeds from tomatoes is a common practice intended to improve the texture of a finished dish.The gratin with the intact tomatoes had a decidedly richer, deeper flavor than its stripped-down counterpart.

Malzemeler:

• 4 tane orta boy kabak
• 1 tane orta boy soğan
• 2 yemek kaşığı zeytinyağı
• 2 tane büyük domates
• Yarım demet dereotu
• 2 yemek kaşığı pirinç
• 1 çay kaşığı şeker
• Tuz

Hazırlanması:

1. Kabakları kazıyıp yıkayın ve daire şeklinde doğrayın.
2. Tencere ısıttığınız zeytinyağında yemeklik doğramış soğanları kavurun.
3. Kabuklarını soyup küp küp yemeklik doğradığınız domatesleri ekleyip domatesler suyunu bırakmaya başlayana kadar orta ateşte kavurun.
4. Kabakları ekleyip kabakların üzerlerini örtecek kadar su ekleyin.
5. Yemek kaynamaya başlayınca temizleyip doğradığınız (çok ince kıyılmış olmasın) dereotunu, pirinci, şeker, ve tuzu ekleyip hafifçe karıştırın ve altını kısıp kabaklar yumuşayıncaya kadar pişirin.
6. Yanında arzuya göre sarımsaklı ya da sade yoğurt ile servis yapın. Afiyet olsun.