As I write this, we’re awaiting the fall equinox tomorrow, and almost like clockwork, temperatures are dipping into the 60s here in NYC. You can comfortably turn your oven on again and, oh, you will for today’s recipe!
This is one of my favorite little windows of the year. We still get to enjoy the last of summer’s bounty, while slowly leaning into warmer, more nourishing foods as the weather cools.
September itself, however, is decidedly go-go-go. The social calendar is filling up rapidly, and I’m already looking ahead to school events, pumpkin season (I have a BOMB pumpkin spice recipe coming next month), Halloween, Diwali, Thanksgiving and...our new puppy! (oh YES!) Meanwhile, I’m nursing a pulled muscle in my lower back, which has been a timely reminder that perhaps not everything is quite as urgent as it feels.
Maybe that’s also why I’m feeling the clarion call of a fall reset right now. Summer has a way of loosening all the routines, and then suddenly, bang, it’s fall. The calendar fills up, the festivities begin, and before you know it, you’re reacting to everything rather than feeling like you’re in the driver’s seat. September and October are such a good little window to take stock and get back into a rhythm before Halloween, Diwali and the holidays arrive.
That’s exactly what my Vegetarian Reset 4-Day Challenge is for. Four days of protein- and fiber-rich meals from my award-winning cookbook, with breakfast, lunch and dinner mapped out for you, plus a complete shopping list and meal-prep instructions.
Nothing extreme. Just four days of good food and a little structure to help you feel like you’re taking the reins again.
And speaking of good food, let’s get to the recipe you chose!
Thank you for filling out my Weeknight Simple poll for the recipe you wanted from the September edition. The Einkorn Zucchini Bread with Ricotta and Tomato Beans won, edging out the Ratatouille Salad! So here it is.
I don’t know why it took me this long, but I finally tried the Zucchini Bread from my cookbook with Einkorn flour and the results are chef’s kiss. It’s fluffier and more neutral tasting than the original gluten-free version, though I still love that one too.
Then there’s my September non-negotiable: tomato confit. This time, I added cannellini beans and made a faster version that still gets sweet, melty, and caramelized, and somehow works spectacularly over everything from bread to eggs to pasta.
Here, I pile the tomato beans over a thick swipe of ricotta on the zucchini bread, with fresh basil and toasted pine nuts on top. Serve it as a crowd-pleasing appetizer, or pair it with one of the soups from my index for a full meal because, guess what, soup season is here to stay!
Einkorn Zucchini Bread w/ Ricotta & Tomato Beans
Serves: 8, as an appetizer
Ingredients
1 cup Einkorn all-purpose flour[120g]
1 scant cup blanched almond flour[100g]
2 egg(s)
1 medium zucchini (courgette)[200g]
1 Tbsp. baking powder
pinch + 1/2 tsp fine sea salt
1 pint cherry or grape tomato(es)[275g]
1 [14.5oz/425g] can cannellini beans, ideally a brand that soaks and pressure-cooks its beans before canning
4-5 cloves garlic
4 Tbsp. olive oil
¾ cup whole milk ricotta cheese[170g]
Handful fresh basil sliced into thin ribbons
Toasted pine nuts for garnish
Directions
Step 1. Grate the zucchini using the smaller holes of a box grater. Sprinkle with a pinch of salt and let sit for 10–15 minutes. Preheat the oven to 350°F (180°C) and lightly grease an 9x5-inch loaf pan.
Step 2. Combine the einkorn flour, almond flour, baking powder, and remaining ½ teaspoon salt in a large bowl. Lightly beat the eggs in a separate bowl.
Step 3. Place the zucchini in a thin towel, paper towel, or nut-milk bag and squeeze well over a bowl to remove as much moisture as possible. Reserve the zucchini water.
Step 4. Add ¼ cup zucchini water, beaten eggs, and zucchini to the dry ingredients and stir well, breaking up any lumps. If the batter is too thick to combine, add more zucchini water, 1 tablespoon at a time, supplementing with regular water if needed. The batter should be very thick, like wet sand.
Step 5. Transfer to the prepared pan and tap gently on the counter to settle. Bake for 35–45 minutes, until golden brown and a toothpick inserted in the center comes out clean. Cool for 10-15 minutes before removing from the pan and slicing.
Step 6. Meanwhile, add the tomatoes, drained cannellini beans, garlic, olive oil, and salt to a snug baking dish and toss well. Bake alongside the bread until the tomatoes have collapsed and the garlic is tender, about 40–50 minutes, stirring once.
Step 7. Spread the zucchini bread with ricotta and spoon the tomatoes, beans, and their juices over the top. Finish with the sliced basil and pine nuts and serve.
Nutrition per serving(see note)
Hi Vasudha,
Your reset menus sound great and so does the recipe.
In the zucchini bread, what will be the difference if I use whole wheat flour instead of einkorn flour? Also, could I use the large holes of a grater for the zucchini? Is it OK to use lowfat ricotta?