Summer squash casserole in Provencal style

Great dish for a summer dinner or lunch. Crispy green beans and a velvety mushroom sauce are a combination that many will love.

A full-fledged meatless option, the sauce for this pasta is made with capers, chili, and garlic.

The dish is quite simple to prepare, but looks festive and elegant. For a spectacular presentation, you will need shells of mussels. In their absence, you can serve in cocottes.

Green beans go well with chicken and fish dishes. But as an independent dish, it also turns out to be very tasty, especially with pine nuts and fragrant cheese.

Shrimp and arugula salad is a dish that is not only delicious, but also looks very sophisticated. Arugula goes well with cherry tomatoes, avocados and other vegetables, as well as seafood.

The dish with its sauce resembles the well-known carbonara pasta, only with zucchini and mackerel.

Zucchini baked in an oven or stewed in a pan retain their beneficial properties as much as possible (as you know, they contain vitamins C, PP and many others).

"Nudi" in the Florentine dialect means "naked" (in fact - without flour), similar to dumplings or lazy dumplings, only much more tender.

The most delicious young zucchini appear in our markets around the middle of summer. Not too large, thin-skinned, still without seeds, they practically do not need heat treatment. And in this simple summer Provencal casserole, they perfectly preserve

Why not try making a casserole instead of the usual zucchini pancakes? If the farm has a food processor, then the dish will take very little effort and time.