do you have yummy recipes for zucchini?

I have several recipes for it on my website. Please note they are called courgettes in this country. http://www.recipesforvegans.co.uk/corgetteandpotatopie.html http://www.recipesforvegans.co.uk/corgettemedley.html http://www.recipesforvegans.co.uk/simplenoodlestirfry.html http://www.recipesforvegans.co.uk/pastadelight.html I hope these are some help to you

Hope that these two help you out. Zucchini Marinata (Marinated Zucchini Salad) 1 lb zucchini, washed, sliced paper thin (or comparable squash such as crookneck or pattypan) 1 large lemon, juice of, more to taste 2 garlic cloves, crushed and cut in half 1-2 tablespoon extra virgin olive oil salt fresh ground black pepper 2-3 tablespoons fresh basil or fresh parsley, chopped Time to Make Salads Low Protein Salads Squash Salads Italian Salads Summer Salads Note: It is your choice to peel or not peel the zuchhini. Toss the thinly sliced zucchini with the lemon juice, garlic halves, olive oil; salt and pepper to taste. (If I think about it, sometimes I add a bit of finely grated lemon zest, too.) Remember to use a non-reactive bowl for marinating. Cover bowl and refrigerate 4-8 hours, stirring occasionally. Once you are ready to serve the salad, remove the garlic cloves. Save one garlic clove, finely minced and toss back into the salad along with the fresh herb of choice. *Important*: stir in the fresh herbs with the zucchini mixture [just] before serving. Adjust seasoning if necessary. Best eaten within 24 hours. Zucchini Bread 4 cups grated zucchini (approximately 2 medium sized zucchinis) 4 eggs 1 cup fat (butter, margarine or vegetable oil, etc) 2 cups sugar 4 cups flour 3 teaspoons vanilla 2 teaspoons cinnamon 1 teaspoon salt 1 teaspoon baking soda Optional 1/4 cup chopped walnuts Preheat Oven to 350 degrees F. Grate the zucchini, and measure out four cups. Add to large mixing bowl. Add eggs, fat, cinnamon, salt, baking soda, vanilla and sugar. Stir together well. Add flour to the mixture, a bit at a time. Stir until all ingrediants are mixed. The mixture should resemble thick pancake batter. If it is too thick, add another egg. Add nuts, if desired. Lightly grease and flour your bread pans, or spray them with nonstick cooking spray. Carefully spoon the mixture into bread pans, stopping when the mixture is about 3/4 of the way to the top. Bake for 35 minutes, or until a golden brown. Take out loaves, and let them cool five minutes before removing the bread from the pans to finish cooling on a wire rack.

here are some recipes for you Zucchini Lasagna 2 1/2 cups zucchini, sliced 1/4 inch thick (about 2 medium) 1/2 lb lean beef, ground 1/4 cup onions, chopped 2 small tomatoes, cut up 1 (6 ounce) can tomato paste 1 clove garlic, minced 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/4 teaspoon dried thyme 1/4 cup water 1/8 teaspoon pepper 1 egg 3/4 cup low fat cottage cheese 1/2 cup mozzarella cheese, shredded 1 teaspoon flour Cook zucchini until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil. Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups. In small bowl slightly beat egg. Add cottage cheese, half of shredded cheese and flour. In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini. Bake uncovered at 375 degrees F for 30 minutes. Sprinkle with remaining cheese. Bake 10 minutes longer. Let stand 10 minutes before serving. here is another recipe Zucchini Bread It is a very moist bread and even tastes better after sitting for several days. Note: This is one of my adopted recipes 45 min Change to: loaves US Metric 3 eggs 1 cup oil 2 cups raw zucchini, Shredded 1 3/4 cups sugar 1/4 teaspoon baking powder 2 teaspoons baking soda 2 teaspoons cinnamon 1 teaspoon salt 2 teaspoons vanilla 1 cup nuts, Chopped 2 cups flour Put zucchini in strainer and press or squeeze with hands to get excess liquid out. Beat eggs, sugar, and oil together. Add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. Mix together by hand. Add zucchini (minus liquid). Beat mixture. Pour into 2 greased, floured, loaf pans. Bake 45 minute at 350 deg. F. Recipe may be doubled. here is another recipe Zucchini Cobbler 8 cups zucchini 1 cup sugar 3 tablespoons flour 1 dash salt 1 teaspoon cinnamon 3/4 teaspoon cream of tartar 1 tablespoon lemon juice 1 (10 ounce) can crushed pineapple 1 box yellow cake mix or white cake mix (Jiffy) 1/2-1 cup butter, melted 1/2 cup nuts, chopped (optional) PEEL AND CUT ZUCCHINI LENGTHWISE, STRIP OUT SEEDS, CUT IN 1/2" SLICES, COOK IN BOILING WATER UNTIL TENDER. DRAIN, COOL IN COLD WATER FOR 5 MINUTES. DRAIN, ADD SUGAR, FLOUR, SALT, CINNAMON, CREAM OF TARTER AND LEMON JUICE. STIR WELL. ADD PINEAPPLE AND JUICE. MIX WELL. DO NOT BEAT. POUR INTO A GREASED BAKING DISH (13X9" pan). SPREAD DRY CAKE MIX OVER TOP. DRIZZLE BUTTER OVER CAKE MIX. SPRINKLE NUTS ON TOP. BAKE AT 350F degrees FOR 60 MINUTES. hope you liked it

try this my friend. Zucchini Soup 1 tablespoon of butter 1 medium onion, chopped 3 1/2 cup of grated zucchini 2 cups of grated potatoes Pinch basil, thyme & bay leaf 2 cups of chicken broth Fresh chives for garnish 1 cup of evaporated milk or 3/4 c. water & 2/3 c. dry skim milk In 3 quart casserole, cook butter and onions covered on high 2-3 minutes. Add potatoes and herbs. Cover cook high 6-8 minutes, stir once. Add zucchini cover cook high 4-6 minutes. Stir once. Puree in blender. Return to casserole with broth. Cover and cook on high 6-8 minutes. Stir once or until boiling. Add milk, salt and pepper to taste. Garnish with chives. Serve hot or cold. Can add bacon bits or hot dogs.

I love zucchini. I grow it in my garden every year. Here are my two favourite recipes using zucchini. Zucchini Rosti 2 1/2 C coarsely grated zucchini (peeled, seed cores discarded) 1/3 C all purpose flour 2 t finely chopped parsley (optional) 1/4 t salt pepper to taste 2 T vegetable oil 1 T butter 1. Wring out the juices from the grated zucchini by wrapping it in paper towels or a clean tea towel and twisting. 2. Place in a large bowl and mix with the flour, parsley, salt and pepper, Pour onto a plate and press into a round patty about 1/2 inch thick and not more than 9 inches across. 3. Heat the oil and butter in a 9 or 10 inch frying pan on medium heat. 4. Slide the zucchini patty into the pan. Cook until browned on the bottom, about 5 minutes. 5. Cut into quarters and flip each quarter over to brown the second side, about 5 minutes. If you have an oven-proof frying pan, you can also flip the rosti and place in a 375F oven until the bottom is brown. Serves 4 I've included a picture of this dish in my profile pics if you'd like to see what it looks like. The second recipe is for Zucchini Casserole 1 C Bisquick mix 1/2 C chopped onion 1/2 C grated cheese 1/2 cup oil 4 eggs 3 C thinly sliced or grated zucchini (skin included) Mix all ingredients together and place in a greased casserole dish or pie plate (9X9). Bake at 350F for 30-40 min or until set. Hope you enjoy these!