Chicken Breasts with Zucchini Pappardelle

yield: Makes 4 servings

active time: 20 min

total time: 30 min

With an adjustable-blade slicer, it's easy to transform zucchini into long, delicate pastalike ribbons that make an eye-catching partner for panfried chicken. Shave zucchini lengthwise (1/8 inch thick) with slicer and put in a large bowl. Thinly slice garlic and reserve separately.

Pat chicken dry, then cut crosswise into thirds. Season all over with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Saute chicken in batches, skin side down first, until browned and just cooked through, 8 to 14 minutes total. Add chicken to zucchini.

Add garlic to skillet and cook, stirring, until pale golden, about 1 minute. Add water and scrape up any brown bits, then drizzle over chicken. Add basil and 1/4 teaspoon salt to bowl and toss until zucchini wilts slightly. Season with salt and pepper.

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Zucchini Tagliatelle with Mint, Cucumber, and Lemon

yield: Makes 6 servings

This pretty salad gets its name from the long slices of zucchini, which resemble tagliatelle pasta. I like to mix in some fresh mint and lemon for a nice zip, cucumber and sweet onion for crunch, and pistachio oil for fabulous depth of flavor. if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "This pretty salad gets its\r\nname from the long slices of zucchini, which\r\nresemble tagliatelle pasta. I like to mix in\r\nsome fresh mint and lemon for..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "This pretty salad gets its\r\nname from the long slices of zucchini, which\r\nresemble tagliatelle pasta. I like to mix in\r\nsome fresh mint and lemon for..."); }); } Using mandoline or V-slicer and working with 1 zucchini at a time, thinly slice lengthwise, discarding first strip. Slice up to seeded core; turn zucchini and continue to slice until only rectangle of seeded core remains; discard core. Place slices in medium bowl.

Add cucumber, onion, 1/2 of chopped mint, and lemon peel. Whisk lemon juice and pistachio oil in small bowl, then pour over zucchini mixture; toss to coat. Season with salt and generously with pepper. Cover zucchini mixture and refrigerate at least 1 hour and up to 3 hours.

Sprinkle remaining chopped mint over salad and toss to coat.

More info: Pistachio oil can be found at specialty foods stores, some farmers' markets, and at amazon.com. If unavailable, substitute walnut or olive oil.

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Quinoa with Grilled Zucchini, Garbanzo Beans, and Cumin

1 15-ounce can garbanzo beans (chickpeas), drained 3 tablespoons fresh lemon juice 5 tablespoons extra-virgin olive oil, divided 2 garlic cloves, peeled 2 teaspoons cumin seeds 1 teaspoon turmeric, divided 1 teaspoon smoked paprika,* divided 2 cups water 1 cup quinoa (about 6 ounces),** rinsed well, drained 1 teaspoon coarse kosher salt 1 1/2 pounds medium zucchini (about 5), trimmed, quartered lengthwise 1 1/2 teaspoons ground cumin 4 green onions, thinly sliced 1/4 cup chopped fresh Italian parsleyprint a shopping list for this recipe Combine garbanzo beans and lemon juice in large bowl. Add 3 tablespoons oil; press in garlic and stir to combine. Let marinate at least 15 minutes and up to 2 hours.

Heat 1 tablespoon oil in medium saucepan over medium-high heat. Add cumin seeds, 1/2 teaspoon turmeric, and 1/2 teaspoon paprika; stir until fragrant, about 1 minute. Add 2 cups water, quinoa, and coarse salt; bring to simmer, stirring occasionally. Reduce heat to medium-low. Cover and simmer until all water is absorbed, about 16 minutes.

Meanwhile, prepare barbecue (medium high heat). Place zucchini on rimmed baking sheet. Drizzle with 1 tablespoon oil. Sprinkle with ground cumin, 1/2 teaspoon turmeric, and 1/2 teaspoon paprika. Toss to coat evenly.

Place zucchini on grill; sprinkle generously with salt and pepper. Grill until tender and browned on all sides, 10 to 12 minutes. Transfer to work surface. Cut crosswise into 1/2-inch pieces. Add zucchini, green onions, and parsley, then garbanzo bean mixture to quinoa. Toss to blend. Season with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

*Sometimes labeled Pimenton Dulce or Pimenton de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.

**A grain with a flavor and texture similar to couscous; available at natural foods stores.

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