Gemelli with Zucchini

4 medium zucchini, trimmed
2 large sweet onions
2 Tbs sea salt
3 Tbs extra virgin olive oil
1 or 2 cloves garlic, minced
1 sprig fresh marjoram, finely chopped
¼ tsp ground red pepper
1 lb gemelli or other short tubular pasta
Freshly grated Parmesan cheese
Freshly ground black pepper

Cut the zucchini and onions into pieces about the size of the pasta. Toss them together in a bowl with the salt and let them sit for 30 minutes, turning occasionally.  Put the oil, garlic, marjoram, and pepper into a skillet over medium heat, and cook until the garlic is translucent.  Discard the liquid from the zucchini and onions. Drain on a clean dish towel and pat as dry as possible.  Cook pasta according to directions on the box. Put the vegetables into the skillet and continue cooking them, stirring gently, until the pasta is almost ready. Add ½ cup of the pasta cooking water to the skillet. Drain the pasta and divide it among four plates, topping each with a portion of the vegetables. Serve with the Parmesan and pepper. (Serves 4)

Grilled Zucchini

4 medium zucchini (about 1 ½ lb), cut lengthwise into ½ inch thick strips
2 Tbs extra virgin olive oil
Salt and freshly ground black pepper
Balsamic vinegar, optional

Lay the zucchini on a large baking sheet and brush both sides with the oil. Sprinkle generously with salt and pepper to taste.  Remove the zucchini from the baking sheet and put them on the grill when the fire is medium hot. Grill them, turning once, until dark grill marks are visible on both sides, about 10 minutes. Transfer the zucchini to a platter. Drizzle with a little vinegar if desired. Serve hot or at room temperature. (Serves 4)

Zucchini Salad

1 cup white wine vinegar
¾ cup olive oil
2 Tbs sugar
1 tsp dried basil, crushed
1 clove garlic, minced
1 tsp salt
Dash pepper
4 cups zucchini, sliced
Leaf lettuce
¼ cup green onions, sliced
2 medium tomatoes, cut in wedges

Mix vinegar, oil, sugar, basil, garlic, salt and pepper by shaking in a covered jar. Cook zucchini in a small amount of water. Bring to a boil and cook 3 minutes till tender but still crisp. Arrange zucchini in a layer in a shallow glass dish. Shake dressing over zucchini. Chill overnight. To serve, drain zucchini, reserving ¼ cup of the dressing. Arrange on lettuce leaf, top with onion slices and tomato wedges. Drizzle with reserved dressing.

Zucchini, Corn and Red Pepper Sauté

2 Tbs extra virgin olive oil
1 medium onion, chopped fine
1 medium red bell pepper, cored, seeded and cut into ½ inch pieces
1 medium jalapeno chile, stemmed, seeded, and minced
4 medium zucchini (about 1 ½ lb), cut into ½ inch pieces
Salt
1 ½ cups corn
¾ cup vegetable stock
2 Tbs heavy cream
2 Tbs minced fresh cilantro leaves

Heat the oil in a large sauté pan. Add the onion, bell pepper, and chile and sauté over medium heat until the vegetables soften, about 6 minutes. Add the zucchini and raise the heat to medium high. Sauté until the zucchini begins to brown, about 7 minutes. Season with salt to taste.  Add the corn and stock. Bring to a boil, cover, reduce the heat, and simmer until the corn is tender, about 5 minutes. Stir in the cream and cilantro and simmer just until the liquid in the pan thickens, about 2 minutes. Serve immediately. (Serves 4-6)

Zucchini Gratin

5-6 medium size zucchini
½ cup parmesan cheese, shredded
1 cup panko bread crumbs
1 cup heavy cream
2 cloves garlic, crushed
3-4 sprigs fresh thyme
olive oil
salt and pepper, to taste

Heat cream in a small saucepot with garlic and thyme just until it starts to boil. Remove. Set aside.  Slice zucchini in 1/8-inch thick rounds.  In a buttered baking dish, layer zucchini, salt, pepper, sprinkle of parmesan cheese, panko bread crumbs, drizzle of cream mixture. Repeat layers until the pan is almost full. Finish the top with bread crumbs, parmesan cheese and a drizzle of olive oil.  Bake at 350°F for 20-25 minutes or until golden brown and bubbly (might need to broil for a few minutes to brown the top). Refrigerate any leftovers.

Cheesy Zucchini and Red Onion Flatbread

1, 10 ounce tube of refrigerated pizza dough or homemade
¾ cup garlic-and-herb cheese spread, divided
¾ cup finely grated parmesan cheese, divided
3 tablespoons fresh Italian parsley, chopped, divided
1 small red onion, cut into 1/8 inch thick rounds.
1, 7-to 8-inch-long zucchini (yellow or green), cut crosswise into 1/8-inch-thick rounds, divided
olive oil

Preheat oven to 400°F.  Line baking sheet with parchment paper; spray with nonstick spray. Unroll dough onto parchment. Spread half of the herb cheese over 1 long half of dough, leaving ½-inch plain border. Sprinkle with half the parmesan and 2 tablespoons parsley. Using parchment as aid, fold plain half of dough over filled half (do not seal edges). Spread remaining herb cheese over top; sprinkle with remaining parmesan. Arrange 1 row of zucchini down 1 long side of dough. Arrange onion rounds in row alongside zucchini. Arrange 1 more row of zucchini alongside onion. Brush vegetables with olive oil; sprinkle with salt and pepper. Bake bread until puffed and deep brown at edges, about 24 minutes. Sprinkle with 1 tablespoon parsley.

Zucchini Bread

2 c. diced zucchini
1 c. oil
3 eggs
3 c. flour
2 c. sugar
1 tsp. cinnamon
1 tsp. soda
1 tsp. salt
1/2 tsp. baking powder
2 tsp. vanilla
1/2 c. nuts (optional)

In blender mix zucchini, oil & eggs. Measure together dry ingredients. Mix all together; add nuts & vanilla. Bake in 2 greased and floured loaf pans at 325 for 50 minutes to 1 hour. Cool on rack.