Thanks in advance -

Beth

Okay, that's not really a recipe. :)
Here's an actual one:

- slice a large zucchini into thin rounds
- beat 2 eggs, and add 1/4 cup milk and a pinch of black pepper. Mix well.
- add 1/2 cup dry breadcrumbs to the egg-milk and stir in to make a batter. Add a little extra milk or water if batter is too dry. It should be just wet enough to stick to and coat the zucchini slices.
- dip zucchini slices in the batter, then place in a hot skillet in which you have heated 3 tablespoons of olive oil and 1 crushed/mashed clove of garlic
- sautee until golden brown (medium heat -- otherwise garlic and batter will burn).
- transfer browned slices to a paper towel, then serve hot.

I just did a Google search for "zucchini recipes" and got this link and a lot others.

-Claire

No, actually, I take 2 big zukes, slice them lengthwise in half, scoop out the innards (save this stuff), parboil the zuke shells, then overfill with cooked spaghetti mixed with tom. paste, sauteed onions & the zuke stuff, and lots & LOTS of garlic, put cheese on top, and bake for 45 min. Serve in big slices.

Also I use it as a main dish but splitting them in half scooping out the middle and mixing it with spices -garlic, basil, pepper, organeo, sprinkle of olive oil, etc put it back in and then pour over my own made meatballs and sauce (made from tomatoes, peppers, onions, garlic) -bake covered for 30 -45 mins @ 350 then add a mix blend of cheese and bake until melted serve with pasta or over rice and a salad. Yum!!!! A glass dish spray with Pam makes for easy clean up. Or if you are grillling wrap them up in tin foli and put them on the grill when the are done drizzle the sauce on & sprinkle the cheese on.

My kids LOVE the bread though or you can make muffins with it. I did a search here before and there are two - the one with more cinnamon is a bit better. It also makes a great coffee cake.

Or side dish: sauteed - garlic, onions and peppers with olive oil then add the zucchini -if you like add this to fettucini sauce and serve over pasta

:-)

We preserve most in kosher dill brine.

Here are several really easy ways we enjoy zucchini:

1) Cut medium zuchs lenthwise, poke them all over with a fork and throw them on the grill basting with whatever BBQ sauce you're using for your chicken...Open a can of pineapple slices, or buy some fresh pineapple - throw those on too. Make a quick box of rice pilaf and you've got a whole meal.

2) Thinly slice small to medium zuchinni and saute in olive oil until tender. Toss with a few spoonfuls of pesto. Makes a great side dish.

3) Here's a nice vegetable medly I make year round: Dice zuchinni, yellow squash, a red onion, a sweet red pepper and some mushrooms. Saute in butter - salt and pepper to taste. The flavors blend so well together and it's really pretty, too!

Zucchini is great on the grill. Quarter them lengthwise. The zucchini picks up the flavor of whatever you are cooking on, so if you cook it or other vegetables on the grill, you absolutely cannot use lighter fluid. Hardwood lump charcoal starts real easily without.

Thanks again -

Beth