Zucchini Fritters
Serves 4

1 pound zucchini(about 2 medium)
1 teaspoon salt
1 tablespoon freshly grated lemon zest(1 lemon), plus 1 lemon for garnish, cut into 8 wedges (optional)
10 sprigs fresh flat-leaf parsley, stems removed and leaves finely chopped, plus more sprigs for garnish (optional)
1 medium clove garlic, minced
¼ teaspoon freshly ground black pepper
2 large eggs, lightly beaten
½ cup all-purpose flour
2 to 4 tablespoons olive oil

Using the large holes of a box grater, grate zucchini into a medium bowl. Add salt, lemon zest, chopped parsley, garlic, pepper, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form.
Heat 2 tablespoons olive oil in a large sauté pan over medium-high heat until oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart.
Cook fritters until golden, 2 to 3 minutes. Reduce heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary. Garnish with parsley sprigs and lemon wedges, if desired; serve.

ZUCCHINI WITH GARLIC AND DRIED CRUSHED RED PEPPER (epicurious.com)

3 tablespoons olive oil
2 pounds zucchini (and/or summer squash), halved crosswise, each half cut lengthwise into 4 flat slices
4 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
Sea salt (preferably fleur de sel)
1 tablespoon chopped fresh parsley

Heat oil in heavy large skillet over medium heat. Add zucchini; sauté until slices are light golden and tender, about 5 minutes. Add garlic and red pepper; stir 1 minute. Season to taste with sea salt. Transfer zucchini to serving platter, sprinkle with parsley, and serve.

SUMMER SQUASH SAUTE (Bon Appétit)
Nice with steak, chicken or fish. Serves 4.

1/4 cup (1/2 stick) butter
1 small onion, thinly sliced
2 tablespoons chopped garlic
6 tablespoons chopped fresh basil
1 pound yellow crookneck squash, trimmed, sliced into 1/3-inch-thick rounds
1 pound small zucchini, trimmed, sliced into 1/3-inch-thick rounds

  Melt butter in large skillet over medium-high heat. Add onion, garlic and tarragon; sauté until onion is just tender, about 2 minutes. Add yellow squash and zucchini; sauté until crisp-tender, about 8 minutes. Season with salt and pepper.

GRILLED ZUCCHINI AND SUMMER SQUASH SALAD WITH BASIL-PARMESAN DRESSING
Bon Appétit
Serves 6.

4 medium-large zucchini, trimmed, halved lengthwise
4 medium-large yellow crookneck squash, trimmed, halved lengthwise
5 tablespoons olive oil

1/2 cup chopped fresh basil
1/3 cup freshly grated Parmesan cheese (about 1 ounce)
2 tablespoons balsamic vinegar

Prepare barbecue (medium heat). Place zucchini and crookneck squash on large baking sheet; brush all over with 3 tablespoons oil. Sprinkle with salt and pepper. Grill vegetables until tender and brown, turning occasionally, about 10 minutes. Transfer to plate and cool.

CALABACITAS (whfoods.org)

Stuffed Zucchini Boats
8 Servings

4 medium zucchini
1 egg
1 cup chopped fresh spinach
3/4 cup dry bread crumbs
1/2 cup tomato sauce
1/3 cup grated Parmesan cheese
1/3 cup finely chopped onion
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (14 1/2 ounces) diced tomatoes, drained and finely chopped
1 cup (4 ounces) shredded reduced-fat Swiss cheese

Trim ends of zucchini; place in a steamer basket. In a saucepan, bring 1 in. of water to a boil; add basket. Cover and steam for 5 minutes. When zucchini is cool enough to handle, cut in half lengthwise; scoop out pulp, leaving a 1/4-in. shell. Set pulp aside.
In a bowl, beat the egg; add spinach, bread crumbs, tomato sauce, Parmesan cheese, onion, garlic, salt, pepper and zucchini pulp. Spoon into zucchini shells.
Place in an ungreased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees

Zucchini Pancakes Topped with Diced Tomatoes
Recipe from the Farmer's Market Chef
 
1 lb. Tomatoes, peeled, seeded and coarsely chopped*
1 1/2 lbs. Zucchini or summer squash*
1 medium Red onion*
1 1/2 tsp. Salt
2 cloves Garlic, crushed*
2 Tbs. Fresh mint or basil, chopped*
1/8 tsp. Ground nutmeg
2 Tbs. Grated Parmesan cheese
2 Eggs, beaten*
3 Tbs. Flour
Black Pepper to taste
Canola oil for frying

Place the tomatoes in a colander over the sink and strain the juices. Set aside.
Grate the zucchini and onion in a bowl. Roll up in a hand towel and squeeze out th excess moisture. This step is important. Otherwise the pancakes won't be the right consistency.
Combine the zucchini and onion with garlic, salt, fresh mint or basil, nutmeg, cheese, eggs, flour, salt and pepper. Mix to combine.
In a heavy-bottomed skillet, heat 1/4 inch of oil until it is very hot. Drop a 1/4 cup of the zucchini batter in the hot oil. Flatten if needed. Let the pancake completely brown on one side before flipping to brown the other. Remove and place on paper towels to blot dry.
Remove tomatoes from the colander. Season with salt and pepper to taste. Serve the zucchini pancakes topped with tomatoes.

Lemon Sautéed Zucchini (Wild Oats market)
(1 serving)

1 tsp. Organic Extra Virgin Olive Oil
1 clove garlic, minced
1 small organic zucchini, thinly sliced
juice of one organic lemon
1 tsp. Parmesan cheese, shredded

Heat olive oil in sauté pan over medium heat. Add garlic and zucchini. Cook 2 minutes per side. Squeeze lemon over zucchini and garnish with a sprinkle of cheese.

Baked Zucchini Halves Stuffed with Wild Rice and Quinoa
Farmer John’s Cookbook: The Real Dirt On Vegetables
In this hearty recipe the classic combination of onion, celery, and cheese give plenty of robust flavor to the mixed grains, while zucchini provides the perfect juicy-firm base. This satisfying dish is an excellent accompaniment to roasted chicken or grilled fish. Friend of the Farm.

Serves 4 to 6
1 large zucchini, halved lengthwise
1 1/2 cups cooked quinoa
1/2 cup cooked wild rice
1/4 cup freshly grated Parmesan cheese (about 3/4 ounce)
1 1/2 teaspoons olive oil
1/2 cup chopped onion (about 1 medium onion)
1 rib celery, chopped
3/4 cup fresh bread crumbs
1 teaspoon salt
butter (optional)

1. Preheat the oven to 350° F.
2. Cut out the center from each half of the zucchini with a paring knife, being careful not to puncture the bottom or the sides; reserve the centers. Transfer the hollow halves, cut-side up, to a baking dish.
3. Coarsely chop the zucchini centers and put them in a large bowl. Add the quinoa, wild rice, and Parmesan. Stir until well combined.
4. Heat the oil in a medium skillet over medium-high heat. Add the onion and celery; cook for 5 minutes, stirring frequently. Stir in the bread crumbs and salt. Continue to cook, stirring constantly, until the bread crumbs are well mixed in and heated through, about 1 minute.
5. Add the bread crumb mixture to the quinoa/rice mixture and combine well.
6. Stuff hollow zucchini halves with the quinoa/rice mixture. Cover with aluminum foil; bake for 40 minutes.
7. Remove the foil. If you wish, dot each half with a pat of butter. Continue baking until zucchini is very tender and the filling is golden brown, 10 to 20 minutes. Serve warm.

Sweet Zucchini Crumble
Farmer John’s Cookbook: The Real Dirt On Vegetables
Silky smooth baked zucchini is the surprising filling in this sweet dessert. Like the best apple crumble, this dessert has a tender, lemony-sweet, spiced filling just waiting to be discovered beneath its irresistible, crunchy crust. Don’t count on having leftovers. Serves 6 to 8

4 1/2 cups flour
3 cups sugar, divided
1/2 teaspoon salt
1 1/2 cups shortening, softened, or butter, cold
6–8 cups thinly sliced zucchini (about 4 large zucchini)
2/3 cup freshly squeezed lemon juice (about 3 lemons)
1 teaspoon ground cinnamon
1/4 teaspoon ground or freshly grated nutmeg

1. Preheat the oven to 350° F.
2. Stir the flour, 2 cups of the sugar, and salt in a large bowl until well combined. Add the shortening or butter and cut it into the flour with a pastry blender or your fingertips until the mixture looks like coarse oatmeal.
3. Pour half of the mixture into a 9x13-inch cake pan. Using your fingers or a rubber spatula, press the mixture evenly into the bottom of the pan. Bake for 10 minutes. Remove the pan from the oven and set it aside.
4. Combine the zucchini and lemon juice in a large pot over high heat and cook until zucchini is tender, 8 to 10 minutes. Stir in the remaining 1 cup of sugar, cinnamon, and nutmeg. Simmer for 1 minute more. Stir in 1/2 cup of the reserved flour mixture and continue to cook, stirring constantly, until mixture thickens. Remove the pot from the heat to cool for 10 minutes.
5. Pour the zucchini mixture over the baked crust and sprinkle with the remaining flour mixture. Return the pan to the oven and bake until it is lightly
browned and bubbly, 40 to 45 minutes.

Mexican Lasagna (source unknown)
(Serves 6-8)

12 Corn Tortillas, cut into eighths & Oil for frying
2 large or 4 small zucchini or summer squash, sliced
3 cups cooked chicken, turkey or beef (may be served meatless as well)
1 large onion, chopped
1# can stewed tomatoes
1 can green chiles, chopped
1 jalapeno, chopped (optional)
2 tsp chili powder
1 tsp oregano
salt & pepper to taste
½ c grated romano cheese (or parmesan)
½ pound grated Monterrey jack cheese
1 pint sour cream
Olives to garnish

Preheat oven to 350 degrees. Lightly fry the tortilla pieces until they are soft. Remove from skillet & drain on paper towels. Add zucchini & onion to skillet, with more oil if necessary, and sauté until both are soft. Add the tomatoes, chiles, chili powder, oregano, slat & pepper. Simmer for 3 minutes. Arrange the ingredients in layers in a 3 qt casserole dish: ½ of the tortillas, ½ of the meat, ½ of the sauce, all of the sour cream, ½ of the chesses. Repeat layers. Arrange olives in a garnish pattern & bake in a 350 oven for approximately 30 minutes, or until casserole is bubbly.