• 4 tablespoon extra virgin olive oil divided
• 2 each onion medium, chopped
• 4 clove garlic quartered
• 3.5 pound zucchini halved lengthwise and sliced thin
• 6 cup vegetable broth
• 1 ½ teaspoon Kosher salt
• ¼ teaspoon freshly ground black pepper
• 4 tablespoon fresh dill or half the quantity dried, plus more for serving
• 3 ounce walnuts toasted, 3 oz of walnuts is equal to 2/3 cup of shelled walnut pieces
• 5 tablespoon fresh lemon juice

• 2 tablespoon extra-virgin olive oil
• 2 pound asparagus trimmed
• 1 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 lemon zested and cut into wedges

• 6 zucchini medium, shredded (large holes on box grater)
• 2 teaspoon Kosher salt
• 4 egg large
• ½ cup feta cheese crumbled
• ½ cup mozzarella cheese shredded
• 4 clove garlic minced
• 4 stalk green onion finely chopped
• 1 teaspoon freshly ground black pepper
• ½ cup almond flour
• 2 tablespoon avocado oil plus more for frying larger quantities

For serving, optional:

• 1/2 cup plain Greek yogurt
• 1/2 cup applesauce