That looks delicious - not unlike a recipe I have using eggplant that way. I like zucchini - I don't love it. We didn't grow any this year, but we can pick it up at farm stands. I do love making ratatouille using it this time of year. Here is another recipe for you if your neighbor gives you more

https://www.splendidtable.org/story/2013/07/31/zucchini-tian

Zucchini Fritters. Fast and easy.

Many recipes online but here's a video to give you an idea. I do the same with chopped onion. Double yum.

These are very similar to the fritters from Oakley. Have not made these myself but had them served to me. Good with a dollop of sour cream.

Zucchini Pancakes
2 medium zucchini (about 3/4 pound)
2 T. grated red onion
2 eggs, lightly beaten
6-8 T. flour
1 tsp. baking powder
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper

Butter and vegetable oil for frying

Preheat the oven to 300 degrees.

Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)

Heat a large (10-12 inch) saute pan over medium heat and melt
1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.

Good timing. I have 9 zucchinis in the fridge with at least a half dozen on the vine, one zucchini parmigiana heating in the oven, and zucchini bread in the freezer. Fritters and nekotish's recipe up next. My husband likes rollatini, so zucchini spirals on deck with zucchini gratin to follow. I am looking forward to it.

I think I mentioned somewhere here recently that Ina G’s Vegetable Tian (zukes, potatoes and tomatoes) is good. Made that many times. This is another version from a book I have.

Oakley, your recipe reminded me that I made some corn and zucchini pancake/fritter type things last year that everyone enjoyed. It's fresh corn season here now so no better time to make them. I'll have to find the recipe. Thanks!

Funny, just before you started this thread, Dh was thinking of the very same thing and had The Joy of Cooking open to Z. He started out making Zucchini Boats, but because he is DH it morphed into something completely different. Zucchini, wild rice, walnuts, cinnamon, feta, currants. SO good. Very filling! I told him we have to enjoy it, because he will never make it the same way again lol.

I made my favorite zucchini salad for today's lunch; Biggest cut before ribbons on the spiralizer (udon sized, or just under), Lots of fresh squeezed lemon juice. About half a teaspoon "blue" poppy seeds to two large but not oversized zucchini. Toss well and let sit a couple hours to meld.

I thought I used Ina's recipe for zucchini latkes, which I do have, but it's not the way I make them! But the others have posted enough similar, that I don't think they're needed. They're awesome! And I assume the others are as well.

I make zucchini pancakes or fritters whatever you want to call them, with egg and parmesan cheese and seaonings in a frying pan with a little oil. No flour.

The main thing is to grate the zucchini then ring out in a dish towel and get all the water out..

I used a cup of shredded zuke in a quiche yesterday. Wrung out in a dish towel of course. Just delicious and fresh tasting dish.

In the late 70's I bought an Amish cookbook and that's where I found the onion fritters. Instead of getting my book, when I googled them this is the first thing I found. Since we're on the topic of fritters. :)

If you like onion rings, these are for you.

Amish Onion Fritters Served with Ketchup of course. :)

https://smittenkitchen.com/2021/06/zucchini-butter-spaghetti/

I've been eyeing that Smitten Kitchen recipe but it will be a hard sell to my husband. Maybe I'll make it just for me.

Nekotish, I love the idea of that recipe.

Yesterday, a quiche. Fried diced courgette with onion and garlic to drive off any moisture. fried lardons and drained. 3 eggs, 20cls cream, the veg, bacon and a small bag of grated gruyère into a pastry shell. Very tasty. But, those rolls look elegant and tasty!

I have a great courgette quiche too. It's from a card picked up in a French supermarket. It calls for Conté but I use strong cheddar. Similar technique to Islay's but has no onion or bacon. It's one of those recipes you expect to be bland but it's delicious. And it uses 1.5 kilos of courgettes. It's one of those recipes you expect to be bland but it's delicious. And it uses 1.5 kilos of courgettes. have a great courgette quiche too. It's from a card picked up in a French supermarket. It calls for Conté but I use strong cheddar. Similar technique to Islay's but has no onion or bacon. It's one of those recipes you expect to be bland but it's delicious. And it uses 1.5 kilos of courgettes. It's one of those recipes you expect to be bland but it's delicious. And it uses 1.5 kilos of courgettes.

I just use plain short crust pastry and leave out the egg yolk.

What a pretty card! But a little giggle. 😁 Surely this was to promote sales of Comté! So step one, replace it with cheddar. 😉

Well there's always cheddar in the fridge, but never Comté! You can tell by the stains how often it's been made.

Those two recipes look really good, and I think I have all the ingredients. I might even get some cooking time to try one... Thanks, PPC!

I make a recipe similar to the Zucchini, Tomato, and Basil Gratin posted by Chloebud, but I add mozzarella and/or Asiago or Provolone cheese to it. I sauté the zucchini a bit first to get rid of some of the water, or else salt it, similar to eggplant. I also use marinara sauce instead of raw tomatoes.

These dishes all sound delicious! I made the TikTok viral (a couple of years ago) baked feta and tomato dish last night, and in addition to a little pasta and some sausage chunks, I added two small shredded zucchini. Couldn't really taste it, but it added nutrition.

Bluebell reminded me, I always put zucchini in my spaghetti sauce.

My sons and I love the Vâche qui Rit zucchini soup, especially if we have bread fresh feom the bread machine.

There's always ratatouille which can absorb a lot of zucchini and be frozen in bulk.

Love zucchini in pasta dishes. Parmesan zucchini rounds too.

I have made this side twice, and DH has crowned it a new favorite.

Roasted zucchini and carrots (w/ricotta) - Drizzle with olive oil, salt, pepper and about 3/4 teaspoon of Italian seasoning (this is for two servings). In a small bowl combine 4oz. ricotta cheese, 3/4 teaspoon Italian seasoning and a large drizzle of olive oil, salt and pepper. Spoon ricotta mixture on plate and top with the carrots and zucchini. Drizzle with balsamic glaze/balsamic reduction to taste.

Every week or ten days it seems I am making a recipe for Texas sized chocolate zucchini cupcakes and I give them to my daughter for her family. I asked on Sunday if they needed more and my granddaughter who is 12, Alyssa, said tell her to start in making them! I had just sent over a batch the Friday before.

Sue

We're trying to low carb these days, so I made lasagna with zuk as the "noodles". It was actually delish!

Marilyn Sue, I'd love your chocolate zucchini cupcakes recipe, please! Thanks!

This is a great side!

Creamed Zucchini

Butter

1 large onion, thinly sliced

3 large zucchini, julienned

splash of heavy cream or half 'n half

Saute onions in butter till soft. Add a little more butter and zucchini. Season with S&P and saute a few more minutes before addiing a splash of cream. Serve.

I like it in soups too. A creamed vegetable soup with zucchini and or summer squash is very good.

Saw this yesterday from Half Baked Harvest.

Zucchini Parmesan Chicken Meatballs with Lemon Pasta Carbonara

• ▢ 1 pound ground chicken
• ▢ 1 zucchini, grated
• ▢ 1 1/2 cups Panko bread crumbs
• ▢ 1/2 cup grated parmesan cheese
• ▢ kosher salt and black pepper
• ▢ 2 tablespoons extra virgin olive oil plus more for drizzling
• ▢ 1 lemon, sliced and seeds removed
• ▢ 2 tablespoon drained capers
• ▢ 1/2-1 teaspoon crushed red pepper flakes
• ▢ 1/2 cup fresh basil

LEMON PASTA CARBONARA

• ▢ 3 large eggs, at room temperature, beaten
• ▢ 3/4 cup freshly grated parmesan cheese, plus more for serving
• ▢ 1 clove garlic, grated
• ▢ 1/4 cup fresh basil, chopped
• ▢ 3/4 pound spaghetti or bucatini pasta
• ▢ 2 tablespoons salted butter, at room temperature

• 1. Preheat the oven to 450 degrees F. Grease a baking sheet with oil. Bring a large pot of salted water to a boil.
• 2. Add the chicken, grated zucchini, 1/2 cup breadcrumbs, the parmesan, and a pinch each of salt and pepper to a bowl. Mix to combine. Coat your hands with olive oil and roll the meat into tablespoon-size balls (this will make 20-22 meatballs). Place on the prepared baking sheet. Arrange the lemon slices around the meatballs. Transfer to the oven and bake for 10 minutes.
• 3. Remove from oven, slide the meatballs to one side of the pan, add the remaining 1 cup breadcrumbs, and the capers. Toss the crumbs and capers with 2 tablespoon olive oil and the red pepper flakes. Return to the oven and cook another 5 minutes, watching closely, until the meatballs are cooked through and the crumbs golden.
• 4. Remove the breadcrumbs from the pan. Season with salt. Remove the lemon from the pan. Finely chop the lemon slices and mix with 1/2 cup fresh basil, reserving the mix for tossing with the pasta.
• 5. Meanwhile, make the carbonara. Whisk together the eggs, parmesan, garlic, and basil, in a large serving bowl.
• 6. Boil the pasta until al dente. Before draining, scoop out 1 cup pasta water, then drain. Immediately add the hot pasta to the egg/cheese mixture, tossing quickly (to ensure the eggs do not scramble) until the eggs thicken and create a sauce. Thin the sauce with the reserved pasta water, until it reaches your desired consistency. Add the butter and about a 1/4 of the reserved lemon basil mix, gently toss to combine. Season with salt and pepper.
• 7. Divide the pasta between plates. Top with meatballs, breadcrumbs, and additional lemon/basil, to taste. Twirl the pasta up...EAT and ENJOY.

To Make Fresh Breadcrumbs: Pulse torn bread in a food processor until roughly the size of peppercorns. I like to use ciabatta or crusty sourdough bread. If using fresh crumbs, toast them 3-4 minutes in the skillet first.

Emeril’s soup and zucchini cake with cream cheese frosting.

One more…

https://www.thekitchn.com/zucchini-cake-with-lemon-cream-cheese-frosting-recipe-23567846?utm_medium=k_daily&user_email=7e5eb1b3949cde5d4fe45d145567a2dcfbb82879f966f476c3c76070a10881a0&lctg=63fbf3a1c2e3f1b3430f49b5&utm_source=Sailthru&utm_campaign=K%20Daily%20Wed&utm_term=K%20Daily%20-%2090%20days%20engaged%20NEW

Have you tried any of the Thomas Keller Roasted Zucchini recipes? They are all over the internet. Here’s a start https://www.simplyrecipes.com/thomas-keller-roasted-zucchini-recipe-review-7564431

I really really really do not like zucchini, but I did like the Thomas Keller method for roasting it. I think I grated (finely) a little parm over it at the end.

Zucchini wreath…

https://www.instagram.com/p/Cwaju6Ip2-_/

So many interesting things to try. IThank you all. I have steadfastly refused zucchini for the last week as I want to take advantage of our local corn, but will get back to the zucchinis next week.

Zucchini fritters, pancakes, etc are great with a little sprinkle of lemon juice once done!

We make zucchini bread but mostly use just the green skin with some of the pulp for a more vitamin and phytochemical rich rendition. Organic, very fresh zucchini are best.

An Indian friend used to cur zukes in half lenthwise. She scooped out most of the pulp and mixed sime of it with cooked rice, nuts, herbs, curry seasoning then re-filled the zucchini halves with this mixture. Baked a while. Easy and delicious hot or cold. Vegan.

Came across these this morning.

Zucchini Ricotta Meatballs

https://www.instagram.com/p/CwxYEh6roTl/?hl=en

Fascinating! I suppose for vegetarians they'd be nice. As I was watching, I was just thinking it was a lot of work for zucchini....and then a little Clara Peller :D

I was going the make the cheesecake today, but I'd have to substitute for the dill. But then I reallized there's nowhere for it in the fridge! So I have to make greens first. And pumpkin soup.

Zucchini Noodles with Slow-Roasted Cherry Tomatoes and Cream.

It's really good.

https://www.prouditaliancook.com/2014/07/zucchini-noodles-slow-roasted-cherry-tomatoes-cream.html

Occasionally I make a kind of vegetarian meatball based on zucchini, to serve with spaghetti in a simple tomato sauce. The first time, DH made "that" face when he asked what I was making and I told him, but he tried one and then kept coming back to sneak one off the plate of cooked ones :-)