Make a Stew with Fresh Tomato's or Bake in the oven.

Place Cut up Zucchini in an oiled pan, with Fresh Tomatoes,
Chopped Onions.
Sprinkle with EVOO , Minced fresh Garlic or Garlic Powder,
Salt , Pepper , Basil .
Mix to spread everything evenly.
You can also add some Chopped Ham

Bake at about 380 Degrees for about 15 to 20 minutes or'
until the veggies are tender.

Sprinkle some Parmesan cheese.

There are many other Recipes, Zucchini Bread, etc.

Others can help you out with that.
Lou

You can use a round zucchini the same way you would a regular zucchini.

You could make this wonderful Greek Zucchini, Green Bean and Potato stew (wonderful side dish with just about anything). Or shred it and make Sol's Zucchini Pancakes another favourite. These pancakes are great on their own or as a side. I like them served with roast beef.

Or how about Zucchini Lasagna. I made this recently.

Home Cookin Chapter: Recipes From Thibeault's Table

Green Bean, Zucchini and Potato Stew (Fassolakia Iadera
=======================================================

Adapted from: Krinos Foods

(The original recipe called for a large can of tomatoes and did not include garlic or oregano.)

Green Bean, Zucchini and Potato Stew (Fassolakia Iadera)This is a traditional vegetable mixture that is often eaten cold, accompanied by hunks of country bread and feta cheese

.
1/4 cup olive oil
1 cup chopped onion
1 clove of garlic, minced
1 pound fresh green beans, trimmed, halved crosswise
1/4 teaspoon cayenne pepper
8 ounces zucchini, cut into 1-inch-thick slices
8 ounces russet potatoes, peeled, cut into 1-inch cubes
3/4 cup chopped fresh Italian parsley
1 to 2 tablespoons fresh oregano chopped (or dried)
1 14 ounce can of Italian-style tomatoes, chopped.
1/2 cup chicken broth
. Heat oil in heavy large non-stick skillet over medium-high heat. Add
onion and saut5 minutes.Add Garlic and green beans and sauté until
onion is translucent, about 3 minutes. Add zucchini, potatoes, cayenne
pepper, parsley and oregano. Pour tomatoes and their juices over
vegetables. Add chicken broth. Bring to boil. Reduce heat. Cover and
simmer until potatoes are tender, stirring frequently, about 45
minutes. Season with salt and pepper. Remove from heat. Can be prepared
1 day ahead -- cover and refrigerate. Serve warm or at room
temperature. 6 To 8 Servings
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Home Cookin Chapter: Recipes From Thibeault's Table

Zucchini Pancakes
==================
Sol's recipe

2 cups grated zucchini
3 eggs, lightly beaten
3 tablespoons melted butter (more for greasing the pan)
¾ cup AP flour
1½ tablespoons water
1/3 cup grated parmesan cheese
Black Pepper and Salt to taste *
½ teaspoon grated nutmeg

Serve with:

6½ ounces double cream brie
roasted tomatoes
2 tablespoons chopped chives

Preheat a frying pan over medium heat. Combine all pancake ingredients in a bowl, except for the water.
Mix until smooth, then add enough water to make a thin batter (you shouldn't need more than 1 to 1½ tablespoons). Mix until just combined.
For 6-inch pancakes, add about 1/3 cup of batter to greased pan and cook 1-2 minutes per side.

Serve with double cream brie (or your favorite melting cheese), roasted tomatoes and chives.

*Add all the black pepper you like, but use a light hand with the salt, as parmesan provides some saltiness. I normally add 1/8 teaspoon salt, and find it's plenty. Enjoy.