Zucchini Every Way

1. serve raw chunks with creamy dips.
2. grate raw into green salads.
3. drizzle vinaigrette over julienned strips.
4. steam as a side dish.
5. saute with butter and herbs.
6. add long strips to boiling pasta water at the end of cooking.
7. marinade planks or slices, and grill.
8. toss with olive oil, salt and pepper, roast in 400 degree oven for 20 min.
9. grate into scrambled eggs.
10. dip in egg wash, then cornmeal batter, and fry.
11. dip in tempura batter and fry.
12. slice in half lengthwise, scoop out seeds, then stuff.
13. bake zucchini bread.
14. pickle with cauliflower, onions, carrots, celery and jalapeno.
15. dry slices with other veggies, grind into a veggie bouillon powder.
16. use peeled, pureed zucchini in fruit sorbet mixtures. Really. Do it.
17. add slices to soups, stews, curries, stir-fries, pizzas, pastas, kabobs, beans and rice.
18. add dices to stuffed peppers, enchiladas, dumplings, etc.
19. parmensana--fry pieces, top with tomato sauce, mozzarella & parm, broil.
20. cut in half lengthwise, score diagonally, spread with basil, grill or broil.
21. cut into long strips and marinate for a salad.

22. Zucchini Fritters fried in half olive oil & half butter

• 2 medium zucchini, coarsely grated
• 2 eggs
• 1/2 C ricotta cheese
• 3/4 C flour
• flavorings: salt and pepper, tabasco, nutmeg, basil or other herbs, leeks or green onions, shredded carrots, lemon zest, Parmesan