If you, like we, are inundated with zucchini right now, here are a few of the recipes that I've used to mix it up a bit. Still haven't baked with it yet this year, but I do usually make a zucchini nut bread or muffins at some point during the season.
First up, Michael Symon's Zucchini Crudo from his Live to Cook cookbook:
Nice resemblance, no? Mine is the one on the left, in the bowl. Easy and delicious. Fresh, thinly sliced zucchini and yellow squash with toasted almonds and dill in a lovely vinaigrette.
Next up, the Flat Zucchini Omelet from epicurious.com. The only change I made that I can recall is that I doubled the recipe, used a 14" non-stick skillet to cook it, and finished it under the broiler as suggested by one of the reviewers rather than flipping it. Easy peasy. I served it with a multi-grain English muffin and a PB&J smoothie. We were ready to garden.
To accompany our grilled pork chops, I made Michael Symon's Zucchini Fritters with Feta and Dill. I subbed lemon balm for the mint since we have that growing all over the yard and it's in the mint family. They were also easy and flavorful. I love me some feta.
I don't have a photo, and it's only slightly off-topic, but I'm loving cucumber sandwiches for lunch or a snack lately. Good white bread seems to work better than multi-grain, a schmear of mayo, thinly-sliced cukes, s&p, and a smattering of minced basil. Oh, my.
As G-Love is fond of saying, "can't get any more fresh, local, and organic than this!" Yay summertime!