Slow-Cooked Summer Squash with Lemon and Thyme

INGREDIENTS:

• 1 lb. summer squash or zucchini, sliced crosswise 1/4" thick

• 1/2 head of garlic

• Zest of 1 lemon, removed in wide strips

• 2 sprigs thyme

• 1/2 cup extra-virgin olive oil

• 3/4 tsp. kosher salt

• 1 Tbsp. fresh lemon juice

PREPARATION:

1. Place a rack in middle of oven and preheat to 350°F. Toss summer squash, garlic, lemon zest, thyme, oil, and salt in a shallow 2-qt. baking dish to combine.

2. Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and edges and cut sides are crisp, 1 hour and 40 minutes–1 hour and 50 minutes. Let cool slightly, then add lemon juice and toss to coat.

Fettuccini with Zucchini, Garlic Scapes and Lemon

INGREDIENTS:

• 4 small zucchini, julienned

• 1 pound fettuccine

• 3 tablespoons olive oil

• 10 cloves garlic, peeled and finely chopped

• 1 1/2 teaspoons crushed red pepper flakes, plus more for garnish

• 1 bunch garlic scapes, thinly sliced

• 1/4 cup Pecorino Romano cheese, plus more for serving

• Juice and zest of 1 lemon

• Kosher salt

• 1/4 cup bread crumbs

• 4 sprigs mint, leaves only, torn

• Freshly cracked black pepper

PREPARATION:

1. With a mandoline adjusted to a thick setting and fit with a medium julienne tool, slice the zucchini, avoiding the seedy core. Be sure to cut only the green meaty part, stopping on each side before you get to the seeds. Reserve the seedy core of the zucchini for another use.

2. Bring a large pot of water to a boil and season generously with salt. Place the pasta in the water and cook until al dente, 7 to 8 minutes (2 to 3 minutes if using fresh pasta).

3. As the pasta cooks, warm the olive oil in a large sauté pan over low heat. Add the garlic and sweat until fragrant but without color, about 1 minute. Stir in the red pepper flakes.

4. Use tongs to transfer the pasta to the sauté pan. Add 1 cup pasta water, the garlic scapes, and zucchini. Toss over low heat for 3 to 5 minutes, until the fettuccine has absorbed the sauce and the zucchini has softened slightly. Add the cheese and toss once more. If needed, add more pasta water to loosen the pasta.

5. Stir in the lemon juice and zest. Taste and adjust the seasoning with salt if desired. To serve, evenly divide the pasta among four bowls. Top each portion with bread crumbs, cheese, mint, cracked black pepper, and extra red pepper flakes.

Charred Squash Salad

INGREDIENTS:

• 2 pounds assorted summer squash (such as zucchini and summer squash), halved lengthwise

• 1 large fresh red onion, halved

• Cooking spray

• 1/2 teaspoon kosher salt, divided

• 1/2 teaspoon freshly ground black pepper, divided

• 1/4 cup extra-virgin olive oil

• 2 tablespoons fresh lemon juice

• 1/2 cup torn fresh basil leaves

• 1/2 cup torn fresh mint leaves

• 1/2 cup fresh flat-leaf parsley leaves

PREPARATION:

1. Preheat grill to high.

2. Coat cut sides of squash and onion with cooking spray; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.

3. Arrange squash and onion, cut side down, on grill; cover and grill 5 minutes. Rotate vegetables; cover and grill 3 minutes. Turn vegetables over; grill 2 minutes. Remove squash from grill. Continue grilling onion 4 minutes; remove from grill.

4. Cool to room temperature.

Steak With Zucchini

INGREDIENTS:

• 6 teaspoons olive oil

• 1 1/2 pounds strip steak

• kosher salt and pepper

• 1 1/2 pounds small zucchini, halved lengthwise

• 1 teaspoon grated lemon zest

• 1 small clove garlic, finely chopped

• 3 tablespoons chopped fresh herbs (such as parsley, cilantro, or basil)

• 2 tablespoons bread crumbs

PREPARATION:

1. Heat 3 teaspoons of the oil in a large skillet over medium-high heat. Season the steak with ½ teaspoon each salt and pepper.

2. Cook the steak to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to a cutting board. Let rest 10 minutes before slicing.

3. Meanwhile, return the pan to medium heat and add 2 teaspoons of the oil. Season the zucchini with ¼ teaspoon each salt and pepper.

4. Cook the zucchini, cut-side down, covered, until browned and tender, about 6 minutes. Cut crosswise into ½-inch pieces and divide among plates.

5. In a bowl, combine the lemon zest, garlic, herbs, bread crumbs, and remaining oil. Sprinkle the mixture over the zucchini and serve with the steak.

Braised Green Beans & Summer Vegetables

INGREDIENTS:

• 1 small onion, halved and sliced

• 1 tablespoon finely chopped fresh oregano , or 1 teaspoon dried

• ½ cup white wine , or reduced-sodium chicken broth

• 3/4 pound green beans, trimmed

• 1 medium summer squash , or zucchini, halved and cut into 1-inch pieces

• 1 cup halved cherry tomatoes , or grape tomatoes

• ¼ teaspoon salt

• ¼ teaspoon freshly ground pepper

• ¼ cup finely shredded Parmesan cheese

PREPARATION:

1. Heat oil in a large skillet over medium heat. Add onion and oregano and cook, stirring, until softened and beginning to brown, about 2 minutes.

2. Add wine (or broth) and bring to a boil. Add green beans, reduce heat to a simmer, cover and cook for 10 minutes, stirring once or twice.

3. Add summer squash (or zucchini) and tomatoes and continue cooking until the vegetables are tender, 8 to 10 minutes more.

4. Season with salt and pepper. Serve sprinkled with Parmesan.