Eggplants and zucchini overflow farmers’ baskets in the late summer and early fall. They cry out for novel preparations. We’ll review nutritional information about both of the vegetables and discuss the best ways to prepare them to preserve their unique textures and flavors. Come learn some new, healthy ways to cook eggplant and zucchini—think stir-fries, eggplant parmesan (without dairy), and zoodles.

All recipes are oil- and refined-sugar free as well as completely plant-based.

Recipes we will make (subject to change):

• Eggplant Stacks

• Summer Stir-Fry

• Zoodles and Creamy Pesto Sauce

• Curried Zucchini Soup

The class takes place over Zoom. It is offered through Portland Community College, and anyone can register — you do not need to live in Oregon. You will receive a Zoom meeting link about 48 hours before the class.

The class format is “optional cook-along.” I send the recipes and prep instructions to all students about a week ahead of time. This gives you time to gather ingredients for any recipes you’d like to cook along with me as I demonstrate them over Zoom. The class climate is informal and interactive, and my co-host and I check in with those who are cooking along to make sure they aren’t having any problems.

Registration link will be available in August. Price: $29 tuition + $3 fees. 50% discount on tuition for Oregon residents 62 years and older.

Linda Tyler is a cooking instructor, recipe developer, writer, and editor. She teaches plant-based cooking for Portland and Mt. Hood Community Colleges. She is the author of The Plant-Based Anti-Inflammatory Cookbook (forthcoming). Through her website, www.graciousvegan.com, Linda shares plant-based recipes and answers to common questions about plant-based cooking. She has published recipes in the Vegan Journal and appeared on Chef AJ Live and Portland’s TV station KATU’s Afternoon Live program. She is a volunteer video reviewer for Nutritionfacts.org.