My mom had a great zucchini bread recipe that I don't have with me here in NYC. She got it from a friend, who also supplied her with the Zucchinis That Ate San Francisco. These mothers large, like elongated watermelons. I kid you not.

One day, the ants came in the house while one of the huge zucchini were hanging out on the countertop and kid that I was, I didn't move the zucchini before spraying with Windex. We had to throw that one out.

Don't forget, the flowers are edible too.

I have been making pints and pints of this all summer. I think it would be good with yellow zukes as well. It is really is a stellar recipe; I give away lots and get tons of compliments.

Zucchini Flambe

Ingredients:
40 lbs. zucchini
1 flamethrower

Pile zucchini in the back yard away from dry grass, wood, children, and pets.
Aim flamethrower at zucchini.
Engage flamethrower.

Voila!

zucchini bread is absolutely fuckin delicious.
sadly i have no recipe.

Zucchini latkes.

Grate the zucchs. Give 'em some salt and set them in a colander to drain for an hour. Squeeze out the water. (There will be lots.)

Grate or mince some onion, add to grated zucchini. Add seasoning of your choice -- I like basil. Throw in a whisked egg and some flour until you can form the veg into patties. Pan fry until golden.

I like these with a tomato-basil sauce.

All of these suggestions are great, every last one (I'm looking at you, matildaben). Thank you so much. I'm hoping to do some canning next week, so thanks for the relish recipe, tr33hggr. Keep 'em coming!

I like this one, Miz E. It's good to serve guests as a side or bring to potluck, because the presentation is a little unexpected -- with the long-way slicing and all. Plus, it's easy and tasty.

Yellow Squash Ribbons with Red Onion and Parmesan

4 medium yellow squash (about 1 1/2 pounds)
1 teaspoon olive oil
1 cup thinly vertically sliced red onion
1 garlic clove, minced
1/4 teaspoon salt
1/4 to 1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
1/4 cup (1 ounce) shaved fresh Parmesan cheese

Using a vegetable peeler, shave squash along its lengths into thin ribbons to measure about 5 cups.

Heat oil in a large nonstick skillet over medium heat. Add squash, onion, and garlic; cook 4 minutes or until onion is tender, gently stirring occasionally. Remove from heat. Add salt, red pepper, and black pepper, and toss gently to combine. Sprinkle with cheese.

Mmm!

Yellow squash also grills up great. Like, say, with some spicy peanut marinade.

Beer Battered and/or Breaded Zucchini (a typical no-recipe Sasshat creation):

Breaded
Cut zucchini into coins or french fry-like pieces. Dredge zuc coins in a mix of flour and salt. Dunk the dredged zuc into a little swimming pool of one beaten egg and a tiny splash of milk. Drop them into some breadcrumbs (preferably homemade - I keep a running jar of breadcrumbs made from anything remotely bread-y - crackers, tortilla chips, rye bread, etc.). Lay breaded zuc onto a baking sheet and drizzle a little olive oil on top, then add some parmesean. Bake at 375 for 20 mins.

Beer Battered
Cut zucchini into coins. Dredge in flour, salt, pepper, maybe some garlic salt. Dunk and coat well with beer batter (I use whole wheat flour, a tiny splash of buttermilk or milk, a little bit of egg, a couple of glugs of beer, and a dash of cayenne). Drop them into a hot frying pan which holds 1/8" of frying oil (peanut? canola? whatever).


DELICIOUS!

I forgot the important part - you need to concoct a tasty dipping sauce or two. Roasted garlic mayo? Tzatziki? Homemade honey-dijon sauce? Sour cream?

Zucchini Bread
In a bowl, beat together three eggs, half a pint/300ml good quality vegetable oil (with a little splash of pumpkin seed oil if you have any), and 10oz/300g caster (superfine) sugar.

Grate 10oz/300g Zucchini and fold into the mixture.

Fold in 10oz/300g self raising flour and pinch of mixed spice.

You can add nuts and/or dried fruit at this stage. If you are going to use walnuts, you might put a bit of walnut oil in at the earlier stage.

Bake in a moderate oven for a little over an hour. (180/350 Gas4). You can test it by seeing if a wooden skewer / satay stick comes out clean when you poke it into the middle.


Zucchini Bake
Saute one onion, sliced, in good olive oil for a few minutes. Add about 1lb / 500g of thinly sliced zucchini along with some herb du provence, or at least some parsley and thyme or sage. Saute a bit longer. Add some garlic (I like lots, you might not, but be generous anyway, the zucchini needs to soak up that flavour). Don't cook it for more than a couple more minutes or the garlic will get bitter.

You can either add tomatoes (tinned Italian plum tomatoes are good), or not. About one tin, or 3 or 4 fresh.

Make a mixture of breadcrumbs, and a little flour with butter rubbed into it, and some rolled oats. About a couple of ounces / 60g all up. This is going to go on the top when it gets baked.

If you haven't added tomatoes, you can make a tomato sauce (I'm thinking sugo di pomodoro here, not ketchup / catsup, Flying Spagetti Monster forbid!). Then take a baking pan (gratin dish) and rub a little butter in it.

Into the dish goes,
a) the sauted zucchini sans tomatoes
or
b) the sauted zucchini with tomatoes
or
c) a layer of zucchini, a layer of sugo, a layer of zucchini

and then sprinkle the breadcrumb mixture over the top. You can add some parmesan at this stage too. (No, Wendell, put that bag down! Parmigiano-Reggiano DOP please. Or maybe some Pecorino Romano or a similar quality grana. But nothing from Costco no matter how cheap.)

Cover with foil and bake in a moderate oven (180/350 Gas4) for about half an hour. Then remove foil, drizzle with a nice olive oil and bake for another ten minutes.

You could also try adding a layer of bechamel or cheese sauce in there somewhere.

Stuffed Zucchini
Take about four or five per person, depending on size (of both person and vegetable I suppose). If the zucchini are large, just cut off the ends and scoop out some of the insides with an apple corer. If you don't have an apple corer. you'll have to use a knife. Smaller zucchini will need to be softened a bit first (steam them lightly, then cut a slit from one end to the other) before you scoop out the flesh.

For the stuffing, you'll need about 350g / 12 oz of cheese and an equal weight of spinach (steamed and then chopped). You can use mascarpone, philadelphia, pretty much any cream cheese. A little gorgonzola added to it would be nice. Feta would even work instead of the cream cheese. You could subsitute rocket (arugula) for some or all of the spinach. Mix the cheese and spinach together and season. A little grated nutmeg would be good too.

If they're already steamed (the little ones), sprinkle with parmesan and grill (broil) them. The larger ones should go in a moderate oven (180/350 Gas4) for about 20mins to half an hour. Sprinkle parmesan over them for the last 5 minutes.

(All of these recipes work for courgettes too.)

You might want to take a look at these recipes which gives more info about freezing the little buggers and other cool stuff.

Never eat a bitter zucchini.