What are some good ways to make use of zucchini?

You certainly can use them in salads cold. They don't have a lot of flavor on their own so a dressing that provides some "punch" is in order.

We like them grilled; just toss with olive oil, salt, pepper and whatever dried herbs you like. I also make zucchini fritters or pancakes as a side dish with sweet onions in the batter. Chopped chives work too. It's a basic fritter or pancake batter with shredded zucchini; use just enough batter to hold the zucchini together.

We like them oven fried also. I dip them in eggs (beaten) and dip in seasoned bread crumbs (Parmesan cheese is good in the crumb mixture) and lay the squash on a well oiled, heavy weight baking tray. Bake in the oven at 400F. Check the bottom side frequently and turn when it's browned. Tastes just like the pan fried but with a heck of a lot less work.

I also dice, chop, grate extras and put it the freezer for winter use. The diced or chopped get added to spaghetti sauces and soups. The grated I package in 2 cup portions and use to make zucchini bread.

I've seen recipes for pickles made with zucchini but most that I've tasted have been somewhat disappointing; the squash gets mushy.

You can use zucchini cold in any salad that you would normally use cucumber. Just replace the cuc with the zuc! Actually, I've never tried having both in the same salad, but that could be fine also. I love grilling zucchini. Cut it into "planks" lengthwise about 1/4" thick and then lube it with oil or a light bbq sauce. It really doesn't take long to grill it...probably about 10 minutes total, flipping once or twice and saucing it when turned. I use whichever sauce I'm already using for the grilled meat when I grill the eggplant (can do the same with eggpplant but cut that into 1/2" peeled rounds).

Zucchini quiche is also very good. There's a simple recipe on the Bisquick site for Impossible Zucchini Pie that I often use.

Don't forget that you can shred the zucchini and then freeze it for use during the winter. In zucchini bread or the quiche, thawed shredded zucchini works just fine. Just make sure you drain it first.

A zucchini boat. Cut 1/3 of your zucchini lengthwise scoop it out with a spoon (like a pumpkin for Halloween) use the scooped out zucchini in a Spanish rice recipe. Put Spanish rice in zucchini shell in oven at 375 for 45 minutes. Put cheese on top and broil it for 5 minutes.

Zucchini bread is delicious! My aunt gives me zucchini from her garden every year and I always turn it into zucchini bread. I'm not sure of a vegan recipe, as mine calls for eggs, but I'm sure you can find one online. You can also grate up your extra zucchini with a cheese grater and freeze it to make zucchini bread throughout the year. My other favorite way to eat it is fried. I'm not sure how to make it but I love to eat it fried when out to dinner.

Italian Zucchini Pie

1lb bulk ground pork sausage (I use zesty hot Bob Evans)

2 medium zucchini, sliced

1 small onion, chopped

1 tablespoon butter or margarine

1 tablespoon italian seasoning

1 teaspoon garlic powder

1 teaspoon black pepper

1 teaspoon salt

1 pkg. (tube) crescent rolls

1 tablespoon yellow mustard

1 egg, beaten

1 cup shredded mozzarella cheese

preheat oven to 350. the recipe calls for a pie tin but i use a rectangle casserole dish. spread out the crescent rolls on the bottom of pan and pinch seams together to form a crust. bring crust up on sides of pan also. spread yellow mustard over the crust. set aside.

brown the sausage then drain the grease. add all the spices. add 1 tablespoon butter or margarine and add zucchini and onions. simmer until veggies are tender. remove from heat. in a small bowl mix the beaten egg and the cheese. pour cheese mixture into sausage mixture stirring until mixed well. pour entire mixture over crust. bake at 350 for 30-45 minutes or until mixture is set. let stand about 5 minutes before cutting.

eat by itself or serve with a green salad.

ENJOY!!

There are lots of ways to use it...let's see, you can slice thin with a mandolin and substitute for pasta in a lasagna style dish, you can cut in half lenthwise and hollow out seed section with a little extra and finely chop and mix with onion, carrot, celery, bread crumbs and sausage(uncooked)with egg and stuff back into boats and bake till golden brown, zucchini-walnut bread is a favorite in our house around the holidays, breaded and deep fried with a side of marinara...sliced into 1" cubes with equal parts of yellow summer squash and sweet onion and stewed with a couple of cans of whole tomatoes and some roasted garlic, toss chopped into any tomato sauce, you can use just about any root vegetable or squash to make cakes, muffins, breads and cookies....I'll stop now because I'm getting hungry! Bon appetit!

You can make Zucchini soup; sauteed onions (or leeks), garlic, and zucchini add vegi or chicken stock, heat, puree then add salt and pepper and a splash of heavy cream. I put it in my pasta sauce, chili,and stir frys. Zucchini bread is delicous and freezes well, you can bread with panko bread crumbs and bake (homemade baked yet crispy zuchini strips), you can chop it and add it to green salads, put it on vegie platters.Try slice in 2-3 inch long disks about 1 cm thick brush them with some olive oil, season with salt and pepper and grill for a couple minutes on each side. You can add these to sandwiches, make antipasto platters, or add to salads. I sometimes carve out the center (the part with the seeds) fill with couscous or rice (with finely chopped green onions, red peppers, and grated carrot) top with grated mozza, swiss, feta, or parm cheese and bake untill cheese is melted or slightly browning. You can also stuff with seasoned ground beef and when the beef is cooked melt some cheese ontop. Just have fun with it! :)

Personally I love it just steamed with a squeeze of lemon but it also goes well in pasta sauce, stir fry, soup (try a cold spanish soup called gazpacho), casseroles. You can slice it, dredge it in flour and pan fry it. Some people eat it raw with dip, I don't care for it that way. Lastly, you can grate it, drain well and make zucchini bread (many recipes available on line) and it is delightful.

Zucchini is delicious pan-fried (maybe even with some yellow squash and onions as well). Use a bit of olive oil or butter and garlic salt. Yummy!

http://www.foodandwine.com/slideshows/zucchini/1

http://www.foodnetwork.com/search/delegate.do?fnSe...

http://basic-recipes.com/veget/zucchini.htm

I think these links should give you a good start. Though I personally like to cut it lengthwise in the form of ribbons using a potato peeler & either cook it & use it as a pasta substitute or simply add it to saalad with a light lemony dressing with a few green chillies thrown in for the bite.