Grilled Panzanella

By: Co+op

Total Time: 30 minutes

Servings: 4

The tomato panzanella is a classic salad for good reason — it combines juicy tomatoes with tender mozzarella and rustic bread. Take it a step further by toasting the bread on the grill and adding grilled zucchini and avocado. This will be the hit of the grilling season, on its own or alongside grilled entrees.

Ingredients

2 slices of rustic bread, cut ¾-inch thick

1 medium zucchini, quartered lengthwise

1 large, firm avocado, pitted and quartered

1/2 medium red onion, cut into ¾-inch rounds

3 tablespoons extra virgin olive oil, plus more for brushing

3 tablespoons balsamic vinegar

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 clove garlic, crushed

4 large tomatoes, chunked

4 ounces fresh mozzarella, diced

1 cup fresh basil, shredded

Preparation

Preheat the grill to medium high. Put two tablespoons of avocado oil in a small bowl or cup and dip a wadded paper towel into the oil. When ready to grill, use tongs to swab the grate with the oiled towel.

Use your pastry brush to brush the bread, zucchini, avocado and onion with oil, then place each piece on the hot grill. Grill the bread for about one minute per side, until browned and toasted. Grill the zucchini, onion and avocado until tender, about four to five minutes. Transfer the food back to the cutting board and let cool, then cut into bite-sized pieces.

Transfer the grilled ingredients to a large bowl. In a bowl, whisk the remaining oil, balsamic vinegar, salt, pepper and garlic, and pour over the ingredients in the bowl.

Add the tomatoes, mozzarella and basil to the bowl, and toss to mix. Serve immediately.

Serving Suggestion

Serve with grilled protein such as steak, chicken or your favorite type of burgers.

Nutritional Information

400 calories, 22 g. fat, 15 mg. cholesterol, 750 mg. sodium, 41 g. carbohydrate, 10 g. fiber, 16 g. protein

Zucchini Pesto “Pasta”

By: Co+op

Total Time: 20 minutes

Servings: 4

Try this fresh delicious twist on pesto pasta, featuring zucchini “noodles” and almond-basil pesto.

Ingredients

1/3 cup unsalted almonds

1/2 cup olive oil

6 to 8 cloves of garlic, peeled

3 packed cups fresh basil leaves, stems removed

1/2 cup grated Parmesan cheese (optional)

1 tablespoon lemon juice

3 pounds zucchini

1 cup halved cherry tomatoes

Salt and black pepper to taste

Preparation

Using a blender or food processor, process the almonds, olive oil and garlic until they form a slightly-chunky paste. Blend the basil leaves into the almonds, olive oil and garlic, adding in small batches, until it forms a thick smooth paste. Blend in the grated Parmesan cheese and lemon juice until desired consistency and add salt to taste.

Peel the zucchini and cut each in half lengthwise. Hold one half with one hand and use the tip of a spoon to scoop out the seeds. Repeat the process for all the zucchini.

Using a julienne peeler or spiralizer, slice the zucchini into long, thin strips or spirals. Place zucchini “noodles” into a large bowl. Toss the zucchini noodles with the basil pesto, adding the cherry tomatoes before serving.

Serving Suggestion

A fresh and delicious twist on pesto pasta (with no wheat and no cooking required) is equally tasty as a salad course or a light lunch. Add whatever chopped fresh vegetables are abundant: radishes, carrots, cucumbers or cauliflower work well.

Nutritional Information

470 calories, 39 g. fat, 10 mg. cholesterol, 200 mg. sodium, 19 g. carbohydrate, 6 g. fiber, 18 g. protein

Calabacitas

By: Co+op

Total Time: 30 minutes

Servings: 4

Wrap simple and tasty calabacitas (sauteed zucchini, corn, tomatoes and green chilies) in tortillas or serve as a side.

Ingredients

2 tablespoons vegetable oil

1/2 cup diced yellow onion

2 cloves garlic, minced

4 cups small zucchini and/or yellow squash, cut in 2-inch chunks

1 cup corn kernels (fresh, frozen or canned)

1/2 cup diced green chilies (canned)

1 cup diced fresh tomatoes

Salt and pepper to taste

1/4 pound queso fresco (or feta), crumbled

Preparation

Heat the oil in a large pot over medium-high heat. Add the onions and garlic and saute for 5 minutes until onion is soft. Add the squash, corn, green chilies and tomatoes and stir well. Cover the pot and simmer 10 minutes until squash is tender. Season with salt and pepper, top with the crumbled cheese and serve.

Serving Suggestion

Add Southwestern flair to grilled chicken or fish with a side of calabacitas, serve over cooked grains or simply fold in a warm corn tortilla for a quick vegetarian meal.

Nutritional Information

172 calories, 11 g. fat, 20 mg. cholesterol, 180 mg. sodium, 14 g. carbohydrate, 2 g. fiber, 8 g. protein

Grilled Marinated Zucchini

By: Co+op

Total Time: 50 minutes; 20 minutes active

Servings: 6

A simple lemon marinade adds big flavor to mild zucchini.

Ingredients

1 pound zucchini

2 tablespoons olive oil

2 tablespoons minced garlic

Zest from 1 lemon

2 tablespoons lemon juice

1 tablespoon red wine vinegar

1 teaspoon dried oregano

Salt and black pepper to taste

1/4 teaspoon crushed red pepper flakes (optional)

Preparation

Remove the ends from the zucchini and slice them lengthwise into halves or thirds.

In a small bowl, whisk together the olive oil, garlic, lemon zest and juice, vinegar and spices. Place the zucchini in a large dish or on a rimmed sheet pan and pour the marinade over the zucchini. Let sit for 30 minutes or more, stirring occasionally.

Preheat grill to medium-high heat. Grill the zucchini slices for 3 to 4 minutes on each side, basting with any remaining marinade when flipping. Serve warm.

Serving Suggestion

Garnish with lemon wedges and serve as a side dish with grilled meats and poultry, or chop and toss the zucchini with chunks of fresh tomato, feta cheese and cooked couscous for a light Mediterranean salad. Picnicking? Put the zucchini and marinade in a plastic zip lock bag just before leaving home and grill them on-site.

Nutritional Information

42 calories, 3 g. fat, 0 mg. cholesterol, 43 mg. sodium, 4 g. carbohydrate, 1 g. fiber, 2 g. protein