Pesto Zucchini

Make Pesto: pick up a big bunch of fresh basil and toss it into the food processor with garlic, good salt, olive oil and a little fresh Parmesan.
Toss with a few sautéed zucchini.

Calabacitos (Mexican corn & squash)

1 can corn (or bag frozen)
1-2 zucchini diced (cut in half lengthwise, cut in quarters lengthwise, then dice)
1-2 tblsp butter
1/2 tsp garlic salt
1/2 cup grated cheese (jack or cheddar or combo)

Melt butter and sauté zucchini for 2 minutes. Add corn to warm. Just before you’re about to serve, add garlic salt and cheese and stir. This makes a creamy sauce that kids love. For a more adult flavor, add diced onions and diced red peppers when you sauté zucchini.

Stuffed Zucchini

This is a recipe to get creative with. No measurements. Let your taste buds be your guide!
Cut zucchini in half, hollow the insides out (save this for the filling). Salt and pepper them and set them in a shallow baking dish.

For the filling: brown ground beef and add onions, shredded carrots, the zucchini insides, chopped mushrooms and add a small jar of marinara. Simmer for a few minutes, then fill the zucchini halves with the mixture. Sprinkle with parmesan cheese and breadcrumbs and bake at 375 for 30 minutes. May serve with buttered pasta.

Zucchini Bread

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees
Sift flour, salt, baking powder, soda and cinnamon together in a bowl.
Beat eggs, oil, vanilla and sugar together in a large bowl.
Add sifted ingredients to the creamed mixture and beat well.
Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Broiled Zucchini Boats

1 Tbl. Olive oil
2 tsp. finely chopped garlic
4 small zucchini
¼ tsp each salt and black pepper
½ cup Parmesan cheese

Heat broiler. Heat olive oil in a large ovenproof skillet over medium-low heat. Add garlic and cook 10 seconds: do not let get brown. Arrange zucchini halves cut side down in skillet; season with salt and pepper. Increase heat to medium and cook 8 minutes or until caramelized on cut surface and just tender. Turn zucchini over; sprinkle cut sides with cheese and cook 1 minute longer. Transfer skillet to broiler and broil until cheese is melted and golden brown, about 3 minutes.