• 2 Tbsp olive oil
• 1 medium zucchini, sliced
• 1 medium red bell pepper, chopped
• 1 medium onion, chopped
• 3 garlic cloves, chopped
• [q:1/2] tsp salt
• 1 can (28 oz) crushed tomatoes
• 6 oz no-boil lasagna noodles, broken into thirds
• 1 cup part-skim ricotta cheese
• 8 oz part-skim mozzarella cheese, shredded
• [q:1/4] tsp ground black pepper
• Fresh basil leaves, for garnish

• 2 Tbsp fresh lemon juice, plus more to taste
• 1 Tbsp extra-virgin olive oil
• [q:1/3] cup hulled tahini, plus more to taste
• 1 cup peeled and roughly chopped zucchini (about 1 medium)
• 1 cup ribbed, seeded, and roughly chopped red bell pepper (about 1 medium)
• [q:1/4] cup drained, dried, and roughly chopped sun-dried tomatoes packed in oil
• 1 tsp minced garlic (about 1 clove), plus more to taste
• [q:1/8] tsp Bragg Liquid Aminos, gluten-free soy sauce, or tamari, plus more to taste
• [q:3/4] tsp natural salt, plus more to taste
• Optional Boosters
  • [q:1/4] tsp smoked paprika
  • [q:1/8] tsp red pepper flakes, plus more to taste
  • 1 tsp raw sesame seeds

• 1 cup balsamic vinegar
• 3 red bell peppers, sliced into thick strips
• 2 medium zucchini, sliced into thick rounds
• 8 oz button mushrooms
• 3 Tbsp olive oil
• Salt and freshly ground black pepper
• [q:1/8] cup chopped fresh basil

• 2 whole-wheat naan (about 8.8 oz)
• 2 Tbsp olive oil, divided
• [q:4 1/2] oz part-skim ricotta cheese
• [q:3/8] tsp kosher salt
• [q:1/4] tsp black pepper
• 2 small zucchini, cut into thin ribbons (about 10 oz)
• [q:1 1/2] cups cherry tomatoes (about 12 oz), halved
• 1 oz crumbled goat cheese (about [q:1/4] cup)
• 2 Tbsp fresh basil leaves (optional)

• Olive oil
• 2 large zucchini
• [q:1/2] cup chickpea flour or other gluten-free, nut-free flour
• [q:1/2] tsp garlic powder
• [q:1/2] tsp salt
• [q:1/2] cup nondairy, plain, unsweetened milk (rice, soy, hemp)
• 1 cup gluten-free, vegan breadcrumbs
• 2 Tbsp nutritional yeast
• 2 cups your favorite marinara sauce, warmed

• 4 eggs
• 4 egg whites
• [q:1/2] tsp salt
• 2 Tbsp olive oil
• 1 garlic clove, minced
• [q:1/2] cup chopped roasted red bell pepper
• 2 small zucchinis, shredded
• [q:3/4] cup crumbled soft goat cheese

• 2 Tbsp olive oil
• 1 (12 oz) package frozen cauliflower rice
• 2 garlic cloves, minced
• 1 zucchini, grated and squeezed of excess moisture
• [q:1/3] cup low-sodium chicken broth
• 2 Tbsp lemon juice
• Salt and freshly ground black pepper
• 1 cup shredded Parmesan cheese
• [q:1/2] cup sliced fresh basil

• 1 Tbsp olive oil
• 1 large red onion, halved, then sliced
• 2 garlic cloves, minced
• 1 large red bell pepper, seeded and chopped
• 1 large zucchini, sliced
• Salt and freshly ground black pepper
• 2 cups canned chopped tomatoes
• 1 large eggplant
• 2 Tbsp rolled oats
• 3 tsp grated Parmesan

• 1 cup cider vinegar
• 6 Tbsp unbleached cane sugar
• [q:1 1/2] Tbsp kosher salt, pickling salt, or white sea salt
• 1 cup cold water
• 1 sprig fresh dill, or [q:1/2] tsp dried dill weed (optional)
• [q:1/2] tsp brown or yellow mustard seeds (optional)
• [q:1/2] tsp whole black, white, or mixed peppercorns (optional)
• 1 lb young or small zucchini, cut into [q:1/4]-inch-thick slices

Dressing

• Juice of 1 lemon
• 2 Tbsp balsamic vinegar
• 3 Tbsp extra-virgin olive oil

Salad

• 8 oz green lentils
• [q:2/3] cups amaranth
• 1 medium zucchini
• [q:1/3] cups oil-packed sun-dried tomatoes, drained and chopped
•  Salt and freshly ground black pepper
• [q:1/4] cups chopped fresh mint leaves