just made "summer squash pancakes" for dinner: grate two squash, mix with egg, cheese, salt and pepper, and pan fry. serve with tomato sauce over salad. makes about 8 ice cream scoop-sized pancakes. delicious!

I made a similar soup but added several big handfuls of spinach right at the end before blending. This added nutrition and made it a more vibrant green. It was very tasty!

I was getting a ton of zucchini in my first few CSA shares. To break from the monotony of the usual sliced thin rounds sauteed with olive oil, onion and swiss chard, I recently took a different turn with Zucchini Chocolate Chip Cookies:
http://coldcerealandtoast.com/2010/07/06/my-new-local-zucchini-chocolate-chip-cookies/
I had been wanting to try them since reading "Animal Vegetable Miracle" over the winter. They are delicious and capable of converting the staunchest of vegetable haters!

I just bookmarked this zucchini recipe the other day...haven't had a chance to try it but it sounds delicious!

http://notwithoutsalt.com/2010/07/09/zucchini-whoopie-pies/#more-1944

Thank You!! I have a work potluck tomorrow and 3 zucchini in my fridge... :^)

Just wondering if you can freeze the zucchini butter?

Zucchinis pickled in honey-mustard marinade.

I'd add this cornmeal-crust tart topped with zucchini. The crust is rustic and a bit rough, and the cornmeal pastry soaks up all the delicious juices without getting soggy. Though Meg who posted the recipe pressed out her tart fairly thin on a pizza-pan, I've made it in a standard cake pan for a thicker version, which serves up in tidy wedges.

I've made variations on this tart several times: sometimes with tomato sauce called for in the recipe, sometimes with thinly sliced tomatoes; leaving out the time putting whatever herb I do have on hand in the crust or layered in the topping; different cheeses for different days. It's

Oops, not sure what happened there:

It's a very flexible and forgiving template. I love the cornmeal crust!

Zucchini eggs are my go-to food when I don't have a lot of time to make lunch. I just sauté half an onion, half a small zucchini, a couple of basil leaves, and some oregano in olive oil then crack two eggs over the top and cook until they're solid. Once it's cooled, I throw some parmesan or romano cheese on top.

I also recently made a zucchini galette with a cornmeal crust. The twist with this recipe is that there is a layer of vegan "ricotta" flavored with lemon, basil, and oregano. And the crust comes together with the help of some deliciously nutty tahini.
http://strawberrypepper.com/2010/07/15/summer-squash-galette/

Also: my own recipe for zucchini fritters, accompanied by pan-roasted potatoes and herb & olive oil sauce.

So simple, so fresh, so flavorful. A great dish for a hot summer night when zucchini overrun everything else at the farmers' market and in our neighbors' gardens... though I make it all the time in the winter, too.

I just did a post on how I made 4 different meals with a few zucchinis that I got from a coworker's garden! I wish I saw this post earlier!

Here is what I came up with:
http://daily-craft.blogspot.com/2010/07/zucchini-four-ways.html