Zucchini

Serve this as a main dish with salads and yogurt.

For this Arab and Turkish way of serving zucchini, the vegetables may be deep-fried, grilled, or broiled.

Yogurt often accompanies these Turkish fritters.

A North African appetizer full of rich sensuous flavors.

The combination of raisins and pine nuts was brought by the Arabs all the way to Spain and Sicily.

In this Tunisian salad the blandness of zucchini is lifted by the very rich flavoring.

This spring soup is green and aromatic. It becomes more substantial if served over rice. Other vegetables such as artichoke bottoms (frozen ones will do; see page 8) cut into pieces, peas, and broad beans can also be added.

These zucchini slices are usually fried but they are just as good grilled. They can be prepared hours before serving, even a day ahead.

Fried onions, feta cheese, and herbs lift what is otherwise a bland vegetable. These little fritters can be served hot or cold. They can be made in advance and reheated.

A very traditional meze is fried eggplants served with yogurt and tomato sauce. I like to do the same with a mix of roasted vegetables, and I serve them either hot or cold. It is the kind of thing you can do easily in large quantities for a party. It can be done a day in advance, cooking the vegetables in batches, if necessary, and reheating them, if you wish, on the day. The yogurt should be at room temperature. The tomato sauce has a sweet-and-sour flavor and is served cold.

I like the contrasts of color and texture in this little dish that can be served hot or cold.

Here’s a super way to use up leftover cooked green vegetables.

An appealing vegetable trio is enlivened by a wine-scented sauté.

This makes an excellent side dish for pasta. See the menu accompanying Farfalle with Mushrooms (page 76).

The pleasant bite of goat cheese contrasts deliciously with the smooth sweetness of potatoes.

These simple kebabs may become a staple for you if you like grilled foods. In the colder months, they turn out well from the broiler. Serve with corn on the cob, diced fresh tomatoes, and a simple slaw made from shredded cabbage and your favorite vinaigrette.

Combine one filled pasta with one mild vegetable, and if you are lucky as I am, your kids might actually like this as much as you do! Serve this with fresh bread or focaccia and a platter of raw vegetables. Or, to make this a more sophisticated meal, serve with any of the mixed greens salads on pages 50 to 53, and some good wine.

I used to think of lasagna as quite labor-intensive until no-boil noodles came to the rescue. It’s always a great company or potluck favorite. Now that lasagna is so easy to assemble, you might consider it everyday fare (remember, though, it does take time to bake). This is hearty enough to complete with fresh bread and a big salad.

A food processor with a grating attachment makes this delicious soup easy to prepare. Use smaller zucchini, as they are more flavorful than large ones.