We enjoy roasted veggies (well, *I* do and our friends do, Hubby won't touch other veggies at all, so he gets a portion of just zukes! LOL!) and zukes roast in the oven pretty nicely, particularly with the juices of a beef or chicken roast. It's really easy! Oh, and they grill well (we put them in a tinfoil 'bag' with some garlic and butter -- really, technically, they steam in the bag, but the grill adds some extra flavor dimensions) and are also great if you deep fry them -- the recipe for that is dead easy, just slice them in long thin strips (don't peel), make up a deep fry batter, dunk in the batter, and put in your oil/fryer. Yum!
We sautee zukes and stir fry them with mushrooms (and chicken, this is FABULOUS over rice!), we make bread, we freeze for later (just shred them and drain them, then pack into a freezer-type plastic baggie), and Mom made a baked recipe involving layers of motzerella cheese, tomatoes and zukes, also a bit of olive oil here and there. Kind of like a margharita lasagna, with zukes instead of noodles. Sort of. I find a bit of parmesean cheese added to the motz gives a flavor boost.
And we grill kabobs with zukes, onions, mushrooms (or whatever else you've got) and meat (shrimp, steak, chicken, whatever) on the grill or in the broiler.
We also eat them raw in salads or with dip if we have friends over, as an appetizer.
Not to mention zuke bread, which I make with walnuts and a variety of spices including mace and cardemom, among others. Zuke bread freezes really well, and I make those little mini loaves, because we never want more than a few slices at a time. One regular loaf size batter makes 4-5 mini loaves. They are also a great size to give away as gifts or whatever.
This year I'm going to experiment with stuffing/broiling our pattypans (if we ever get any!) like you would a mushroom.
I just love squash! And we have our first green one growing in the garden right now! Yesterday it was 4" long and about 3/4" of an inch around! Will probably be ready for picking tomorrow.
Whitewater
