but the small one I grate up for zucchini pineapple bread, bake a lot of it and stick it in the freezer.

http://allrecipes.com/recipe/zucchini-pineapple-bread-i/

Don't know if I'm up for the zucchini sorbet, though.

Just slice in half lengthwise, drizzle with olive oil, sprinkle with salt & pepper. Start cut side down for grill marks, and finish on the bottom. Easy and tasty.

Thanks everyone for responses.

Rat made with just-picked veggies and herbs, scooped up with crusty baguette smeared with just a touch of salted cultured butter, washed down with an icy bottle of Cotes du Provence rosé, just might be the best thing I can imagine eating. And I'm no stranger to food..

Because zucchini are very benign in flavor, a hit of salt and spice makes a big difference, too – Lawry’s seasoning salt is a great fit. The result are crispy fries with a great exterior and soft interior. If you have kids (or teens) around, they’ll go fast. If you like, add some freshly grated Parmesan cheese to the panko mixture, too. (If you do, cut back on the salt – Parmesan is pretty salty itself.)


Baked Panko Zucchini Fries

1 cup panko (Japanese bread crumbs)
3 teaspoons Lawry’s seasoning salt (or to taste)
1 cup all purpose flour
2 eggs, beaten
2 medium zucchini, cut into french fry strips

1. Preheat oven to 350 F.

2. Stir together the panko with the Lawry’s salt and place the mixture on a shallow plate. Place the flour on a separate shallow plate. Pour the beaten eggs into a bowl.

3. Dip the zucchini sticks in the flour, followed by the egg mixture and, finally, the panko bread crumb mixture. The bread crumbs should completely coat the zucchini.

3. Place the coated zucchini on a baking sheet and bake for approximately 25 minutes, until golden brown and crispy

i saw this one today and tried it. Yum!
Slice the zuke thinly, i/8" to 1/4". Spray a baking sheet, lay out the slices, and spray again. Bake at 220 degrees for 45 minutes to an hour. Season with salt and anything else that appeals to you and inhale. My barely-vegetable-tolerating husband loved them.
They'll shrink a lot, so make plenty.

Do you spray with olive oil?

I'm sure olive oil would be a lot better.
They were crispy and irresistible. I do a lot of things with zucchini, but this is the only time I've managed to make them crunch!

Thanks for the recipe.

I use zucchini a lot with a simple pasta - squash, garlic, red pepper flakes, diced, just sauteed till brown and soft in olive oil. Have pasta cooking. When just done, toss into the sauté pan and turn. Plate with some shredded cheese and arugula or such on top.

Comfort food. And quick.

Zucchini Quiche

pre-made pie crust, fitted into a 9" deep apple pie dish
2 medium zucchini, cut in half lengthwise, then sliced 1/4 inch slices
1/2 medium white onion, chopped
1 or 2 Tbsp butter or refined coconut oil
minced fresh parsley (however much I feel like using)
1/2 tsp salt
1/2 tsp pepper
1/4 tsp basil (some day I'm going to try a layer of fresh basil leaves on top of the zucchini in the pie shell)
1/4 tsp oregano
5 eggs, beaten
cubed ham (or chicken)
4 Roma tomatoes, thinly sliced

Saute zucchini & onion in oil until tender. Stir in seasonings. Spoon into crust. Combine eggs & ham, pour into crust. Cover top with tomato slices. Bake at 375 for 20-30 minutes, until the eggs look set and the crust is golden brown. Let stand 5 minutes before slicing.

Calabacitas are a green striped squash similar to small zucchini. Along the Texas border and out in West Texas, it is popular cooked with fresh corn cut off the cob with diced green chilies or jalapenos, can add some ripe tomatoes. Top with cajiti cheese or just stir in some Mexican crema (my favorite). Can be cooked in a skillet or in casserole in oven. (google Calabacitas con Elote for recipes).
Zucchini can be used in place of the calabacitas.

There is a Mexican restaurant in San Angelo that serves grilled chicken breast with grilled calabacitas and tomatoes. If we are in San Angelo, we always eat there and I always order this dish. I have so eaten grilled chicken with calabacitas with a cream sauce, this is good too. Seems like chicken and calabicatas go well together, especially when you add tomatoes or cream.

Here is my contribution, a recipe that I came up with years ago. I call it City Gumbo, It very easy to make.

Poach some chicken in water, either bone-in breasts or whole chicken, I usually add some onion and celery plus one or two chicken stock cubes . I use my crock pot for the poaching. When cooked, remove chicken meat from bone, and cut into small pieces, reserving the broth. Stain the chicken broth left from the cooking and add to large pot. Add 1 can crushed tomatoes, some chopped celery and green bell pepper and the chicken. Might need to add a little water. Season with several tablespoons Tabasco sauce, salt and pepper. Simmer until celery and bell pepper are almost cooked. Add diced zucchini (2 small ones) and some diced yellow squash, (2 small ones). Simmer until squash is cooked, don't overcook or squash will be too soft. Taste and adjust the seasoning. Spoon into bowls and add a teaspoon or two of File' powder to each bowl just before serving.

Have you raised the little yellow squash that are shaped like the Pitty-Pats and have dark green on the center top and center bottom? When I gardened, I tried to raise them a couple of seasons, but the Texas heat and dry wind finished off the plants before the little squash can grow. I can sometimes find them at Whole Foods.

or crackers.http://www.thekitchn.com/recipe-jennie-cooks-zucchini-b-121770