Serious Eats - seriouseats.com

I made this last summer and it is GREAT! It's from Heidi Swanson and 101 Cookbooks. I definitely recommend trying it out. Here's the link:

http://www.101cookbooks.com/archives/zucchini-ricotta-cheesecake-recipe.html

Enjoy!

yes! it makes a delicious creamy soup. i've made it 3 times in the past few weeks.

it was very similar to the recipe posted @ Bitten except i added onions or shallots and potatoes and used soy milk instead of cream since i avoid dairy. http://bitten.blogs.nytimes.com/2009/07/17/the-squash-challenge/

Zucchini Bread and Butter Pickles

Makes 2 pints or 1 quart (Use wide mouth jars for easy filling)

1-1/2 pounds zucchini (about 6, 1-inch thick)
4 small white onions, peeled and quatered
3 Tbs. coarse kosher salt
2-1/2 cups water
1-1/4 cup distilled white vinegar
1/2 tsp. celery seed
1-1/4 tsp. mustard seed
3/8 tsp. ground tumeric
3/8 tsp. dry mustard
1-1/4 c. sugar

Wash and trim zucchini into 1/4-to-3/8 inch thick slices. In a non-reactive bowl, combine the zucchini slices, onion, salt and water. Mix well and let sit for 2 hours. Transfer to a colander and rinse under cold running water. Drain and set aside.

In a large kettle, sterilize the jars. Boil for 6-7 minutes, adding lids after 3-4 minutes. Keep at a boil.

Combine the vinegar, sugar and spices in a small, non-reactive saucepan. Bring to a boil over high heat. Add well drained zucchini mixture and remove from heat. Let stand for 10 minutes. Return to heat; bring back to a boil over high heat.

Remove sterilized jar from boiling water with tongs. Ladle the zucchini mixture carefully into the sterilized jars, filling within 1/4 inch of top.

Wipe jar lip clean. Using tongs, remove lids from boiling water and place firmly atop the jar. Screw lids on and set aside.

Procees in a hot water bath for 15 minutes if you intend them for long storage. (shelf life- 1 year)

Turn jars upside down and let sit overnight on a dish towel on the counter (out of direct sunlight and away from heat). Then refrigerate. Pickles should be ready in 3 days.

p.s. Check out the soups on the blog recipe compilation. Mmmm, I might be making one of those too.

We use zucchini (and yellow squash) for soups, pasta sauces, omelettes, and stir fries, as well as roasted or sauteed with other veggies. We also make zucchini tempura.

Here in Italy we eat a lot of zucchini, cooked in very different way. here you can have an idea of some of them:
spaghetti with zucchini, shrimps and curry, for example
http://menuturistico.blogspot.com/2009/06/gli-spaghetti-gamberetti-e-zucchini-e.html

or a terrina with ricotte cheese, zucchini, mint and lemon
http://menuturistico.blogspot.com/2009/05/da-pochi-giorni-siamo-entrate-far-parte.html

or a little quiches, with zucchini, feta cheese and mint and lemon
http://menuturistico.blogspot.com/2009/07/quiche-di-zucchini-feta-limone-e-menta.html

or a very typicall reciper from Genoa, my town, "zucchini ripieni"
that to say boiled zucchini, stuffed with their flesh, with Pramigiano cheese, eggs and marjoran or oreganon, and then fried or oven baken. No maet, no fat, only very very very good
http://menuturistico.blogspot.com/2009/06/succhin-pin-zucchini-ripieni.html
hi
alessandra

zucchini soup: chop and sweat two large onions in a half a cup of olive oil. add three large peeled and seeded tomatoes. cook slowly until the tomatoes are jammy. add one large potato, peeled and chopped, five chopped zucchini, salt and pepper. cover with water and poach until the veggies are tender. add a large bunch of cilantro, a small bunch of mint, and the juice of a lemon, and buzz with a hand blender.

Zucchini in quiche is awesome. If I have too much leftover from a purchase and cannot use it soon, I slice lengthwise in half then quarters, then thinly slice and freeze in portions for a quiche/fritata/omlette at a later date.

I like making zucchini pizza also. Thin crust, pesto base, feta cheese, sliced tomato, onion, and olives. Yum.

This month's Saveur has a recipe from Zuni for quick zucchini pickles. Looks good.

Zucchini pancakes or zucchini hash browns might be a change of pace from all the other zucchini dishes. Or, you can grill some and add it to pasta. Or, you can get fancy and make Stuffed Zucchini Logs.

One option is bread and butter pickles but with zucchini instead of cukes, they're really good.

Something else I'm trying (but can't yet vouch for) is freezing ziplock bags of shredded zucchini for later use in breads etc. It doesn't take up too much room which is nice.