Zucchini zucchini everywhere, and not a bite to eat.

Right now is perhaps my favorite time of year. The sun is out, the grass is green, I've got a bit of a tan, and zucchini is in season. I love, love, LOVE zucchini! It is, perhaps, my favorite vegetable. And for a person who has very few favorites, that is quite a high compliment.

If there's one thing about zucchini season that drives me crazy though, it's all of the people with prolific zucchini plants who bemoan their abundance and grouse about their lack of options. "How much zucchini bread can one family possibly eat? Even if we freeze it, we still have too much." Pish posh! Zucchini is a delightful and versatile vegetable.

As an enthusiastic response to some of my friends who complained thus about zucchini, I put together a 4-page handout all about zucchini. Rather than post my entire handout and risk it being plaigarized (Hey! I worked hard on that!) I'll just list my suggestions here along with a couple of recipes. Happy eating!

Twenty Ways to Eat Zucchini

1. Cut into slices and add to fajitas or stir fry.

2. Put shredded zucchini in a quiche or frittata.

3. Zucchini fritters.

4. Cut into slices, saute in extra virgin olive oil or butter with garlic, salt and pepper. Eat it as a side or on top of pasta with parmesan.

5. Ratatouille! If you don't like egg plant, you can always add more zucchini.

6. There are these cute little globe-shaped zucchini. Stuff them! Can't find them? You can stuff regular ones. They just won't be as cute.

7. Grill it. Marinade in your favorite meat marinade. Slice in half and lay directly on the grill or put large chunks on a skewer.

8. Keep a bag of frozen zucchini chunks in the freezer. Toss handufls into casseroles, soups, stews, mixed vegetables, and more!

9. Slice it up and dress it up for a cold zucchini salad. Slice more thinly for a zucchini slaw.

10. Battered and fried (or oven fried). Nothing says "indulgence" like fried zucchini sticks.

11. Add layers of thinly sliced zucchini to your next lasagna.

12. Soup it up. Make tortellini and zucchini soup or cream of zucchini soup.

13. Zucchini on pizza? Why not? Try it on a Mediterranean themed pizza with feta and tomatoes.

14. Roast with olive oil and herbs. Add other vegetables like asparagus and summer squash if you like.

15. All you need for a solid casserole is a starch (pasta, potatoes, rice), protein (tuna, chicken, ground beef, beans), a sauce (tomato, cream of chicken soup), and a vegetable. Make zucchini the star vegetable.

16. Tired of slicing bread? Make zucchini muffins instead. Vary the spices and add-ins.

17. Using a tempura batter, fry the zucchini blossoms. It's considered a delicacy.

18. Steam chunks or slices of zucchini and serve atop fettuccine for a refreshing, delectable pasta primavera.

19. Make noodles. Use a vegetable peeler to make long, thin strips of zucchini. Steam or microwave and top with your favorite pasta sauce.

20. Why make another loaf of zucchini bread? Make chocolate zucchini cake.

And if that hasn't gotten your creative juices going, here are a couple of recipes to get you going. The first I found in a cookbook compiled by women in my home town. The second is one I came up with after adapting other recipes.

Zucchini Brownies

1/2 c. melted butter or margarine

1/3 c. vegetable oil

1 3/4 c. sugar

2 eggs

2 1/2 c. all-purpose flour (you can substitute half whole wheat flour or use whole wheat pastry flour)

1/2 tsp. salt

1 tsp. baking soda

4 T. baking cocoa

1/2 c. sour milk

1 tsp. vanilla extract

2 c. grated raw zucchini

1 c. chopped walnuts (optional)

6 oz. semi-sweet chocolat chips (not optional if you want them nice and gooey out of the oven)

Preheat oven to 350° F. Combine the butter, oil, sugar and eggs; mix well. Sift the flour, salt, baking soda and cocoa together. Add the flour mixture and sour milk 1/3 at a time to the butter mixture. Add the vanilla and zucchini; mix well. Stir in the walnuts. Pour into greased 9 x 13 pan. Sprinkle with the chocolate chips. Bake for 35 minutes or until brownies test done. Let cool, store covered in the refrigerator. Yield: 30 to 40 brownies.

Italy with Almonds

I named this dish for the great colors in it (red and green like the Italian flag) and for the Italian ingredients. For an extra special treat, use real Parmigiano Reggiano cheese.

Serves 2

1-2 Tbsp Extra Virgin Olive Oil

1/2 tsp crushed red pepper (optional)

2 cloves garlic, smashed with a large, flat blade, but still whole (you’ll take them out later)

1/3 cup sliced almonds

2-3 cups thinly sliced zucchini

1 cup diced red sweet pepper

Salt and pepper to taste

2 cups dried pasta

Parmesan cheese to taste

1. Lightly brown garlic and almonds in oil with salt and red pepper flakes. Add zucchini and peppers, adding the rest of the salt and pepper.

2. Meanwhile, cook pasta.

3. Serve hot. Spoon zucchini mix over pasta. Top with cheese.

Rosemary