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So what are you cooking with

Man, so many good options for it, great to add into red sauces (or white) batter and fry of course. I use it alot in casseroles, they soak in the flavor of surrounding ingredients while holding onto their own they work well that way. Of course they are also my favorite pizza topping.
 
That is one thing I have yet to try with them, I think I might try and convince the wife to give it a go. After reading this post earlier I made chicken with zucchini and a cheese sauce. Man I love that veggie.
 
I took the recipe from cooks.com

ZUCCHINI BREAD

3 eggs
1 cup oil
2 cups sugar
2 cups grated, peeled zucchini
1 teaspoon vanilla
3/4 cup chopped nuts
3 cups flour
1 teaspoon salt
1 teaspoon soda
2 teaspoons cinnamon
1/4 teaspoon baking powder

Preheat oven to 325°F.

Sift together 3 cups flour, 1 teaspoon salt, 1 teaspoon soda, 2 teaspoons cinnamon and 1/4 teaspoon baking powder. Stir until well combined. Set aside.

Beat eggs and sugar until light and foamy. Add oil, grated zucchini and vanilla. Mix lightly, but well. Add flour mixture and stir only until blended. Stir in chopped nuts.

Pour batter into 2 loaf pans (9x5x2) which have been brushed with oil.

Bake for 1 hour. Remove from oven and allow to cool for 10 minutes before removing from pan.
Click to expand...

I used fresh eggs from my hens and zucchini picked yesterday.
 
You can use zucchini and yellow squash in spaghetti sauce or as a topping on pizza, or saute with mushrooms and onions and serve over a nice steak.

They are also great raw, cut into straws and served with your favorite salad dressing as a nice cool snack.
 
A couple of weeks ago some friends of mine gave me an Italian cookbook as a gift, and in return for them I tried my hand at making vegetarian lasagna with zucchini and eggplant (which I have always hated, much to my Sicilain father's chagrin :D) with Bechamel sauce, and this stuff turned out fan-friggin-tastic. I'll post the recipe in another thread.
 
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