Recipe: Zucchini crisp, zucchini pesto, zucchini with chipotle and lime

Serves 4 to 6.

Note: In this crisp, a chewy, crunchy oat topping caps the zucchini, softens in the oven without becoming overly juicy. Also tasty on second or third day. From Robin Asbell.

• 1 c. rolled oats

• 1/2 c. oats ground in a blender, or unbleached flour

• 1/2 c. shredded Parmesan cheese

• 1/4 c. walnuts, coarsely chopped

• 1/2 tsp. dried thyme

• 1 tsp. salt, divided

• 3 tbsp. extra-virgin olive oil, divided

• 2 tbsp. vegetable or chicken stock

• 1 egg

• 1 1/2 lb. zucchini (3 medium)

• 1 oz. sun-dried tomato halves (about 11 pieces, 1/4 c.), chopped

Directions

Preheat the oven to 400 degrees.

In a medium bowl, combine the oats, ground oat flour or flour, Parmesan, walnuts, thyme, smoked paprika and 1/2 teaspoon salt.

In a cup, combine 2 tablespoons olive oil, stock and egg; reserve.

Bake uncovered for 50 minutes, until the topping is golden brown and the zucchini is tender.

Nutrition information per each of 6 servings:

Calories263Fat15 gSodium684 mg

Carbohydrates23 gSaturated fat3 gCalcium160 mg

Protein10 gCholesterol37 mgDietary fiber5 g

Serves 4 to 6.

Note: In this savory spread, cubes of zucchini get a sweet, browned edge as they cook, which keeps them from dissolving as they become meltingly tender. Puréeing part of the veggies with the basil gives it body and allows you to use a little less olive oil than you would for pesto. From Robin Asbell.

• 1 baguette

• 3 tbsp.plus 1 tsp. extra-virgin olive oil, divided

• 1/2 lb. zucchini, 1/2 in. dice or smaller

• 2 garlic cloves, chopped

• 1/2 c. shredded Parmesan cheese (1 oz.)

• 1 c. fresh basil, packed

• 1 tsp. salt

• 1/2 c. kalamata olives, pitted and halved

Directions

Preheat the oven to 375 degrees. Slice a baguette into 12 slices, and spread 1 teaspoon olive oil on a sheet pan. Place the bread on the pan and toast in oven about 10 minutes, then cool slices.

Place a large sauté pan over medium-high heat for a minute, then pour in 3 tablespoons olive oil. Wait 1 minute, add the zucchini, onion and garlic. Stir frequently for about 10 minutes, reducing the heat if it starts to stick. When the zucchini has dark brown edges and the onions are golden, take the pan off the heat and let it cool slightly.

In the bowl of a food processor, process the Parmesan cheese and basil to mince finely. Add 1/4 cup of the zucchini mixture and the salt, and pulse to purée. Transfer to a medium bowl and stir in the remaining zucchini mixture with the olives and chopped tomatoes. Top toasted bread slices with zucchini pesto and serve.

Variation/ Cook 12 ounces fusilli (corkscrew pasta), reserving a couple of tablespoons of the pasta water. Toss the pasta with the pesto and drizzle in hot pasta water as needed to thin the sauce.

Calories382Fat12 gSodium862 mg

Carbohydrates54 gSaturated fat3 gCalcium163 mg

Protein14 gCholesterol6 mgDietary fiber5 g

Diabetic exchanges per serving: 2 vegetable, 3 bread/starch, 2½ fat.

Serves 4.

• 1 lb. zucchini (2 medium)

• 1/2 tsp. ground chipotle or smoked paprika

• 1 tsp. fresh lime zest

• 1/2 tsp. coarse salt

• 2 tsp. canola oil

• Sour cream or plain Greek yogurt, for garnish

Directions

Preheat the oven to 425 degrees. Trim the stem and blossom ends from the zucchini and then slice each lengthwise into 1/2 inch planks. Stack the planks and slice them lengthwise into 1/2-inch-wide strips, then cut the stacks into 2-inch-long pieces.

In a large bowl, combine the chipotle powder, lime zest and coarse salt.

Place 2 heavy baking pans with rims in the oven for 3 minutes to preheat.

Serve immediately with sour cream or yogurt for dipping.

Nutrition information per serving:

Calories41Fat3 gSodium245 mg

Carbohydrates4 gSaturated fat0 gCalcium20 mg

Protein1 gCholesterol0 mgDietary fiber1 g