I know I’m late to the party, but Yossy Arefi’s recipes are the bomb.
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This looked very appealing to me even though I don’t like zucchini. Gift link.
I think it might also work pre-zucchini season with asparagus or sugar snaps.
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SLOW COOKER CHICKEN RAGU WITH HERBED RICOTTA
I don’t like slow-cooking (InstantPot > CrockPot) so followed reviewers’ suggestions for doing it in the oven, and used breasts instead of thighs because that’s what we prefer. I also used a 28oz can of crushed tomatoes and thought it could actually be more tomato-y. I cut the red pepper back to 1/2 tsp but even that seemed too much.
I liked it, my family thought it was just okay. 
Here are the changes I made - plagiarized somewhat from a previous review: Used 1 lb chicken breasts, and Dutch oven. Sautéed s&p chicken on each side in olive oil til lightly browned, removed, added carrots, onion, garlic and cooked for 5 mins; added tomato paste and herbs/spices and cooked for several more mins. Added crushed tomatoes (1 big can) and chicken; cooked in oven at 300 for 2 hours (covered, stir halfway through).
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RED CURRY CHICKEN AND GREEN BEANS (pad prik king)
This was good as the base for a recipe, but I made a lot of tweaks:
b/s breasts instead of thighs
Less oil - I used 3T but 2 would have been enough
Hoisin sauce instead of oyster sauce (oops, was out of oyster sauce)
Extra green beans (12oz bag)
Less red curry paste to avoid over-spicy for the teen
Added some soy sauce (maybe 1T) for both salt and umami
Overall, we liked it pretty well - and it was definitely quick and easy.
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I’ve made this soup twice to use up tomatoes. I just cooked it on the stovetop. The first time, I put it through a food mill to get rid of the tomato skins and didn’t like the texture. It was too thick and just weird. Also, 3/4 cup of cream made it too creamy (can’t believe I’m saying that).
I made it again this week, and just whisked it after cooking and picked out the tomato skins as they got caught in the whisk. Much better texture. Used half a cup of cream and that was perfect for me.
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I’ve wanted to make this forever. When you made this on the stovetop, did you cook the lentils first ?
No because red lentils cook so fast. I think the recipe called for 4 hours in a slow cooker. I gave it an hour and that was plenty to reduce the big chunks of tomato and the lentils fell apart when I whisked it.
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