UBS IN PERSON Wellness Cooking: Za'atar Zucchini Bowl with Chickpea& Farro

Please register for the In- Person class using your UBS email address as this is an internal event. Class will begin on time, please arrive on time.

Please note: This is an In-Person internal event for UBS employees only. You will not be allowed to enter without a valid UBS employee ID.

Tips to Prevent watery or soggy zucchini:

-cook over very hot, dry heat, such as roasting, grilling or searing

-salt flesh in advance and blot to remove excess water

-crosshatch zucchini flesh

-scoop seeds

-use smaller zucchini

Za’atar Roasted Zucchini

serves 4

1 - 1 ½ lb baby, small, or medium zucchini

about ¾ tsp kosher salt

2 tbsp olive oil

1 clove garlic, minced or grated

2 - 3 tbsp za’atar seasoning

¼ - ½ tsp freshly ground black pepper

For serving: lemon wedges, handful fresh herbs such as basil, mint, chive, parsley or chervil

1. Slice zucchini lengthwise and trim ends as needed. Scoop seeds if using full size zucchini. Score cut side of each zucchini in a crosshatch pattern. Transfer zucchini to a bowl and sprinkle with about ½ - ¾ tsp salt; toss lightly. Place zucchini, cut side down, on a colander over a bowl or a rack over a sheet tray. Let zucchini sit for 15-25 minutes to expel excess liquid. Use a paper towel to blot off any liquid and wipe away salt. Discard liquid from bowl or sheet tray, rinse and dry, and return zucchini to bowl or sheet tray.

2. Preheat oven to 450F and prepare a parchment lined baking sheet. Combine oil, garlic, and seasoning in a small mixing bowl and stir to combine. Evenly distribute oil mixture over zucchini and use a pastry brush or clean hands to coat evenly. Transfer the zucchini to the parchment lined baking tray and lay cut side down, spread out evenly over the tray. Leave space between the spears, do not crowd; use two trays if needed.

3. Transfer zucchini to oven and roast until sizzling and browned, about 10 - 20 minutes depending on size. Check throughout to determine when zucchini is cooked to your liking. Remove from oven, transfer to plates and serve with lemon wedges and fresh herbs.

Zucchini, Beans and Grains with Toasted Nuts, Herbs & Lemon

Serves 5

2 tbsp olive oil

2 shallots or 1 sweet onion, julienned

2 large or 3 small zucchini, seeds removed, grated on a box grater

4 - 6 cloves garlic, minced or grated

kosher salt, freshly ground black pepper, red pepper flakes

1-2 tsp minced preserved lemon or lemon zest

2-3 tsp chopped thyme and/or oregano leaves

about ¼ cup chicken or vegetable stock or water

1 (15oz) can cannellini beans or chickpeas, rinsed and drained

2 cups cooked grain, such as farro, brown rice, sorghum, or wheat berries

3 - 5 tbsp chopped fresh herbs, such as basil, parsley, chives, chervil, mint, or dill (or a combination)

1 lemon

1 tbsp good quality olive oil or toasted nut oil

4 oz fresh soft cheese, such as chèvre, farmers cheese, manouri, ricotta salata, or feta

3-4 tbsp chopped toasted hazelnuts, almonds, or pine nuts

1. Place a wide, high walled skillet over medium heat and add oil. When oil is shimmering, add shallots. Saute until aromatic, about 2-3 minutes, then stir in zucchini, garlic and a generous pinch of salt, pepper, and red pepper flakes. Cover and cook about 5 minutes, until zucchini has given off its liquid.

2. Uncover and cook, stirring occasionally, about 6-9 minutes until liquid is mostly evaporated and zucchini is beginning to sizzle. Stir in preserved lemon or lemon zest and herbs. Continue to cook until zucchini is very soft and golden, about 10 - 20 minutes, depending how caramelized you prefer it. Deglaze the pan as needed, adding a few tablespoons of stock or water and scraping the bottom of the pan whenever brown bits start to build up.

3. When zucchini is caramelized to your liking, add the beans and grains and season with salt and pepper. Cook until flavors marry, about 4-7 minutes, adding liquid if needed to prevent the beans from sticking to the bottom of the pan.

4. Remove pan from heat and add a squeeze of lemon juice, a handful of fresh herbs, and a swirl of good quality olive oil or nut oil. Taste and adjust to your liking. Transfer to serving bowls and top with cheese and nuts.