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or 1 teaspoon dried

Juice of ½ lemon (optional

finishing touch)

Remove the baking sheet from the oven and fill each zucchini boat with enough filling that it mounds slightly but doesn’t spill over the edges of the zucchini.

Lower the oven temperature to 350°F.

Sprinkle each stuffed zucchini with the remaining bread crumbs and cheese.

Roast the zucchini until fork tender and the tops are golden, about 15 minutes. Cover the baking sheet with foil if the tops brown prematurely.

Serve hot or at room temperature with Quickie Couscous-Chickpea Salad (or quinoa for a gluten-free option).

Makes 5 to 6 servings

QUICKIE COUSCOUS-CHICKPEA SALAD

INGREDIENTS

1 cup water

½ teaspoon salt

1 cup dried couscous

1 (15-ounce) can chickpeas,

rinsed and drained

Zest of 1 lemon

Juice of ½ lemon

1 teaspoon olive oil

¼ cup fresh parsley, chopped

HERE’S WHAT YOU DO:

Bring the water to a boil in a medium-size saucepan and add the salt and couscous. Give a quick stir, then cover and turn off the heat. Allow the couscous to “cook” for about 5 minutes.

Remove the lid, fluff with a fork, and add the chickpeas, lemon zest, lemon juice, olive oil, and parsley. Stir to combine and taste for salt, adding more as you see fit.

Makes 4 side-dish servings

Quinoa Variation

If you are the 1 in 100 Americans suffering from celiac disease, a debilitating autoimmune disorder that makes eating gluten a living nightmare, this all-purpose quinoa side is for you. If you’ve never had the pleasure, quinoa is an ancient seed native to South America that acts like a grain. Loaded with protein and fiber, it is truly a super food yet cooks up as easily as rice. Note: As of this writing, most quinoa must be rinsed to remove the bitterness of saponins, a naturally occurring residue that is also mildly toxic, although some brands are developing no-rinse-required varieties. If you are cooking with untreated quinoa, do make sure you rinse before using.

INGREDIENTS

2 cups water

½ teaspoon salt

1 cup quinoa (available in red,

black, and white), rinsed in a

sieve

1 (15-ounce) can chickpeas,

rinsed and drained

Zest of 1 lemon

Juice of ½ lemon

1 teaspoon olive oil

¼ cup fresh parsley, chopped

HERE’S WHAT YOU DO:

Bring the water to a boil in a medium-size saucepan and add the salt and quinoa. Give a quick stir, then cover, lower the heat, and cook for 15 minutes.

Remove the lid, fluff with a fork, and add the chickpeas, lemon zest, lemon juice, olive oil, and parsley. Stir to combine and taste for salt, adding more as you see fit.

Makes about 6 side-dish servings (quinoa expands more than couscous)

Frittata, Three Ways ★ Gazpacho

FRITTATA, THREE WAYS

Picnic is the first word that comes to mind with this menu. You can’t get much more Mediterranean than this—a skillet pie of eggs and seasonal veg, sliced into wedges for an informal lunch or supper, in the back yard or at the park. It’s hard to screw up such an easygoing impromptu dish, but I’ve offered my favorite fillings along with a template for a blank-slate bunch of eggs.

To help take this from snack to supper, I’ve paired the frittata with a pitcherful of gazpacho, another Mediterranean classic celebrating the best of summer produce. On a hot day, gazpacho can be a lifesaver, Mother Nature’s version of Gatorade.

KITCHEN NOTES: You can make both dishes in advance, but whatever you decide, always make the gazpacho first. Its flavor improves over time, and you’ll get it out of the way allowing you to focus on the frittata.

INGREDIENTS: Basic Frittata Template

6 large eggs

¼ teaspoon cayenne

1 teaspoon salt

Ground black pepper

4 tablespoons vegetable oil

1 medium-size onion, sliced into

thin half-moons

¼ cup grated Parmigiano-

Reggiano cheese (optional)

HERE’S WHAT YOU DO:

In a large mixing bowl, beat the eggs and season with the cayenne, salt, and pepper to taste.

Chard

1 bunch chard, stemmed

(about 4 cups)

1¼ teaspoons salt

¼ teaspoon freshly grated

nutmeg

CHARD VARIATION

Have ready a bowl of ice water.