I am going to apologize in advance of sharing my recipes. I really don't measure when I cook and I know it's done when I can smell it, so my recipes are sketchy at best. Also, I often add or take away ingredients depending on my mood and what I have in the kitchen. Sorry, Jeannette! (This drives her crazy.)

Pop's Zucchini Fritters

1 medium zucchini
1 egg
1 cup (ish) of Italian bread crumbs
Parmesan cheese to taste
Pepper to taste

Mix all of the above ingredients in a bowl. Heat a little olive oil in a frying pan over medium high heat. Dip out enough zucchini batter to make 3 inch in diameter, 1/2 inch tall pancakes. Cook until you are able to turn over. Cook on the other side until thoroughly done.

YUM!

Hi I just joined the garden I was talking with Amy about recipes and shared one called Zucchini Boats

This works best with larger zucchini

1# ground sausage
3 or 4 large zucchini
(2) 15oz cans of seasoned diced tomatoes with liquid (or fresh tomatoes diced with onions and garlic minced and added in)
2 cups cooked rice (any kind)
1 -2 cups shredded mozzarella

Pre-heat oven to 350. Make boats from zucchini by cutting "top" off zucchini lengthwise (like Subway restaurants cuts their bread for subs)
scoop out zucchini leaving 1/4 to 1/2 inch flesh and skin. Dice scooped out bits. Cook rice and brown sausage. Drain sausage and remove sausage from skillet and saute zucchini and tomatoes and liquid in skillet until zucchini is crisp tender. Remove from heat. Add rice and mix together. Fill boats with this mixture and sprinkle mozzarella on top place on baking pan and bake for 20 minutes.

You can also make this just in the skillet (great for those of use that hate to turn the oven on in the summer) just skip the boatpart and dice the entire zucchini and cook a little longer so the zucchini is tender and add cheese last to skillet and stir.

FYI my two year old son loved it.

So far, Amy gets the prize for a recipe that has my children eating Zuchinni! Oddly enough, the one I'm posting makes them turn their noses up. But just as well, more for me. Like Sue's recipe, Zucchini and sausage seem to go well together. If you are a vege though, or just want a lower fat version, Morningstar's Crumbles are really tasty in this. Tonight I made this with some Sage Cheddar cheese that we buy in quantity every year in Vermont. If you don't have this, try adding a pinch of sage, it really kicks it up a notch.


Zucchini Casserole

6 Cups Chopped Zucchini (roughly 1 large and 1 medium)
16 oz cottage cheese ( I use 2%)
1 lb sausage (I use one bag of Morningstar Farms Crumbles)
5 TBS flour
1 small/medium onion
2 eggs
¼ cup parmesan cheese
2 cups white cheddar cheese

Preheat oven to 350.
Brown sausage, drain and toss with 1 TBS of flour, spread on the bottom of a casserole dish. (If you use Morningstar crumbles, simply spray the casserole with non-stick spray, and spread crumbles right from the freezer into the casserole, then sprinkle with 1 TBS of flour.) Chop Zucchini and onion and sauté in a bit of oil until tender, no need to brown. I usually add a bit of salt here (about a ½ tsp.), then mix with remaining flour, ¼ cup. Spread half of this mixture over the sausage. Mix 2 eggs and 16 oz. of cottage cheese together and spread over zucchini layer. Layer with remaining Zucchini mixture and sprinkle with ¼ cup of parmesan cheese. Bake for 30 minutes in a 350 oven. Sprinkle with 2 cups of white cheddar and pop back into the oven for a few minutes until cheese melts and looks really yummy.
Enjoy!
This is great for a breakfast dish too!