Make It:

1. Stem and wash the greens. Save the stems to use later if you want. Blanch the chard leaves in salted boiling water for one minute, remove with slotted spoon, drain and run under cold water until cold. Squeeze out excess water and chop. Set aside.

2. In a large skillet, saute the onion and diced stems (if using) in the oil for about five minutes. Stir in the zucchini. Season with salt, and cook, stirring, until just tender, about 6 minutes. Stir in the garlic and cook with the zucchini and onion until the garlic is fragrant, about one or two minutes. Stir in the basil ribbons and cooked greens, toss everything together, and remove from the heat. Taste and season with salt and pepper.

3. Beat the eggs in a large bowl. Stir in 1/4 to 1/2 teaspoon salt (to taste), the zucchini mixture, and the Gruyère. Mix everything together, add pepper and more salt if needed.

4. Preheat the oven to 375 degrees. Oil a 10-inch tart pan. Roll out 2/3 of the dough and line the pan, with the edges of the dough overhanging. (Freeze or toss the rest). Fill the lined pan with the zucchini mixture. Pinch the edges of the dough along the rim of the pan. Bake 50 minutes, until set and beginning to color. Allow to rest for at least 15 minutes before serving (preferably longer). This can also be served at room temperature.

Whole wheat yeasted pastry

2 teaspoons active dry yeast

1/2 cup lukewarm water

1/4 teaspoon sugar

1 large egg, at room temperature, beaten

1/4 cup olive oil

1 cup whole wheat flour

1 cup unbleached flour (more as needed)

3/4 teaspoon salt

1. Dissolve the yeast in the water, add the sugar, and allow to sit until the mixture is creamy, about five minutes. Beat in the egg and the olive oil. Combine the flours and salt, and stir into the yeast mixture until it comes together in a coherent mass, adding flour as necessary. Turn out onto a lightly floured surface, and knead gently for a few minutes, adding flour as necessary, just until the dough is smooth — do not overwork it. Shape into a ball. Place in a lightly oiled bowl, cover the dough tightly with plastic wrap, and allow to rise in a draft-free spot until doubled in size, about one hour.

2. Turn the dough out onto a lightly floured surface, gently knead a couple of times, and cut into two pieces – 1/3 and 2/3 of the dough. Shape each piece into a ball without kneading it. Cover the dough loosely with plastic wrap, and let rest for five minutes. Then roll out as directed.

Read the original recipe

Make It:

Heat the oil, in a wide skillet, add the scapes and saute over medium heat 1-2 minutes. Raise the heat, add the zucchini, saute until heated through. Lower the heat and continue to cook, turning occasionally, until tender and golden around the edges, 8-10 minutes, Season with salt and pepper, toss with the lemon and herbs, serve.

Make It:

Slice the zucchini length-wise in half. Using a sharp knife, cut along the seeds inside the zucchini halves. Remove the seeds & center section with a spoon. Pre-heat the oven to 375* F. Put some bread-crumbs into each zucchini shell. Add some chopped carrot, green onion/scallions, and tomato to each shell. Slice the garlic into thin slices, and place the garlic slices in between the veggies and bread-crumbs. Drizzle olive oil liberally over each stuffed zucchini, and bake at 375* for 30 min. Every 7-10 minutes, baste the zucchini with a small amount of water or veggie stock (make sure to keep the bread-crumbs somewhat moist). 5 minutes before removing zucchini from the oven, put a small amount of butter onto a spoon or knife and lightly coat the top edge of the zucchini and the top of the veggie stuffing.