Egg dishes - grated in quiche, frittata, & omelets. One of my favorites is to save leftovers from a zucchini dinner entree & put inside omelets the next day. Our extended family's Japanese exchange student taught us to add grated zucchini and chopped onion to omelet mixture. Use about 1 cup zucchini to 2 eggs. I found we liked to squeeze out the excess moisture from the zucchini before blending with egg. Chives work great and don't be stingy with the onions either. Yummy for the ketchup lovers of all ages. Add a bit of meat and they'll really go for it. Also let it brown slightly and get a bit crispy more like a pancake I guess than an omelet. Serve flipped like an omelet or if you desire put a lid on the pan to cook the top. We didn't like it steamed that way. My family liked the crisp edges.

So I had a birthday this week, and treated myself to a Big Boss oil-less fryer. First I experimented with chicken. Not all recipes were winners (I tried four different crusts on cut up pieces of two chicken breasts), but the results were definately promiseing. Of course, I could hardly wait to try my zucchini fritter this way, just with a spritz of olive oil over the top for browning. But when I opened the frig, there was this beautiful cucumber calling my name. So I used half each of a shreded zucchini, cucumber and minced onion, along with a free range egg and some jiffy corn meal mix, salt and pepper. Unfortunately, only five fritters would fit in the cooker's basket at one time, and I cooked them 10 minutes on each side. Not real practical, it didn't use half of my mixture and took too long. Cleanup was a bummer for so little also. But I did enjoy the fritters with a little sour cream on the side. Can't complain about the results. Well, I had plenty of batter left, so I put it in a buttered baking dish and put in the fryer with a spritz of oil on top for browning and cooked for 15 minutes. It was basically the same, only one large fritter that had to be spooned out of the dish. I ate every bite of it and will make it again. Cleanup was easy, and preparation also. I don't think I will make those oiley fritters anymore on the stovetop...... I sure can't guarantee everyone would like this, or tell how it would turn out baked in an oven. For me, this definately was success and a new zucchini recipe (and cucumber).

Lots of previous discussions here about them that the search will pull up for you. And the NCHFP website gives some 15-20 relish recipes (though not all are sweet) that you can use. You can sub zucchini for cucumbers in most any approved relish recipe. Dave Here is a link that might be useful: NCHFP relish recipes

this used to be in my, oh, no, it still is in my hand written cookbook: Zucchini Chocolate Cake t=teaspoon T=Tablespoon c=cup (Deutsches Mas) 2 1/2 c unsifted flour (370gramm) 1/2 c cocoa (60 gramm) 2 1/2 t soda (1 Paeckchen Backpulver) 1 t salt (1 Prise) 1 t cinnamon 3/4 c margarine or butter (ca. 160 gramm) 2 c sugar (400 gramm) 3 eggs 2 t vanilla 2 t grated orange peel (optional) 2 c shredded zucchini (1/2 Liter) 1/3 c milk (ca. 1/15 liter oder 70 gramm) 1 c nuts (optional) 350 degree oven (ca. Mittlehitze?) mix first 3 ingredients, set aside Beat margarine and add the next 5 ingredients and add the flour mixture and milk. Mix well. Pour in to greased and floured bundt cake form (springform). Bake for 1 hour at 350 degrees. Cool in pan for about 15 minutes and then take it out of the pan to let cool the rest. Drizzle with icing if desired. Icing 2 c powdered sugar 3 T milk Really yummy with a dollop of whipping cream on top. :) But in that, it isn't called Zucchini Chocolate cake, and the zucchini is "secret ingredient", cause otherwise my kids wouldn't have eaten it. ;)