Zucchini

1 cup red lentils, washed
¼ teaspoon ground turmeric
2-4 tablespoons cooking oil
4 whole cardamom pods (or ¼ teaspoon ground)
1 inch cinnamon stick (or 1 teaspoon ground)
2 bay leaves
½ teaspoon ground cumin (or whole seeds)
1-2 cups finely chopped onion
2 teaspoons fresh ginger root, minced
3 garlic cloves, minced
1 medium zucchini, chopped
salt and pepper to taste
¼+ teaspoon cayenne powder
 

3 ½ cups grated zucchini (if using large ones, remove seed cavity first)
½ sweet pepper, diced
½ cup onion, minced
1 clove garlic, minced
¼ teaspoon each of spices like ground mustard, Chinese five spice powder, allspice, cumin, chili flakes
1 hot pepper, minced (optional if you like it hot!)
1 tablespoon salt

This recipe is very yummy and comes recommended by our family members!  I like to prepare this the night before, put it in the fridge overnight and then put it in the oven for dinner for a very easy and delicous hot meal!

½ large onion, halved and sliced very thin
1-2 medium zucchini or summer squash, sliced very thin
1 pound ground beef (or meat of choice)
12-16 oz tomato sauce or salsa
1-1 ½ cups grated cheese
Salt and pepper to taste

3-4 medium zucchini or summer squash, cut in half (after roasting you should have 1 1/2 cups chopped)
1/4 cup olive oil
1/4 cup Tahini
2 tablespoons lemon juice
1-2 medium cloves of garlic, minced
1/4 teaspoon nutmeg
salt to taste

4 cups chicken stock (or water)
1 cup cooked chicken meat, diced
1 cup green beans, chopped to 1-inch pieces
1 cup carrots, diced
4 TBSP tomato paste (optional)
1-2 cups zucchini, quartered lengthwise and cut into 1-inch pieces
2 Tbls parsley, minced
Salt and pepper

Bring stock to a boil, reduce heat and add carrots. Simmer for 5 minutes, add beans, zucchini, and chicken and simmer for about 10 minutes until vegetables are just tender and still green. Stir in parsley, season to taste and serve.