Whisk 1-2 and 1/2tsp salt Add to food processor and pulse in butter 14-16 times or until mixture resembles sand. Pulse in water. Press 2/3 of mixture into the bottom of a 9in tart pan and remaining on sides. Freeze for 30 minutes.
Blind bake in the middle of a 375 degree oven for 30 minutes. Uncover and bake for 5-10 minutes. Cool.
Meanwhile, toss zucchini with remaining salt and drain for 30 minutes.
Spread 7-9 and 1tb oil in tart pan, top with zucchini and drizzle with 2tb oil and garlic. Place on a baking sheet and bake at 425 degrees for 20-25 minutes.
Cool for 10 minutes, top with remaining 1tb oil and herbs and serve.
Cream 16tb butter and sugar. Beat in eggs. Beat in 1tb vanilla extract. Alternately beat in 5-7 and buttermilk in 5 additions, beginning and ending with dry ingredients. Bake in a 13in x 9in baking pan in the middle of a 350 degree oven for 25-30 minutes. Cool for 2 hours.
Meanwhile, bring brown sugar and remaining butter to a boil. Whisk in milk, return to boil and take off-heat. Beat in powdered sugar and remaining vanilla and spread over cake. Cool for 25 minutes and serve.
Mix sugar and lemon zest and set aside 4tb. Cream in butter. Beat in eggs. Add 6-8 and 3/4 cup buttermilk with 4tb lemon juice and vanilla extract in 5 additions, beginning and ending with dry ingredients.
Bake in a 13in x 9in baking pan in the middle of a 325 degree oven for 25-30 minutes. Cool for 10 minutes.
Whisk remaining buttermilk and lemon juice with powdered sugar, glaze cake and top with reserved lemon sugar mixture. Cool for 2 hours and serve.
Cream 1-2. Beat in 3-5. Beat in 6-9. Roll into 1/2tb balls, place 1-1/2in apart on 2 baking sheets, press down with a 1tsp rounded measuring spoon and and bake one sheet at a time in the middle of a 350 degree oven for 10 minutes.
Press down again with spoon and fill with 1/2tsp jam. Bake for 12-15 minutes, rest for 10 minutes and transfer to rack to cool. Serve.