Bump! I was going to post a link to this article myself. Lots of ideas that look great - and easy!
Another idea from somewhere or other is to cut up the zucchini into "golf ball size chunks" and freeze them, then add them to smoothies. Supposedly no one will ever know there's zucchini, and since it's frozen it takes the place of ice cubes.
Just in general terms, grated zucchini goes in just about anything that's a mixture of stuff. Any kind of soup or stew. Spaghetti sauce. Casseroles. Eggs. Quiche. Whatever. I like the BZM (Basic Zucchini Mixture) idea from the article. You grate the zucchini and partially cook it, then drain it. Five pounds of zucchini reduces to about 8 cups (by half? more?) so it's not so watery when you use. And it takes up less space!
My absolute fav for zucchini and squash is to chunk it up, add in diced onion and chunks of bell papper (I prefer red and yellow for this dish), sprinkle with EVOO, salt, pepper and a little Italian seasoning and wrap it in a foil packet. I pop this on the cooler side of the grill while i'm grilling chicken breast and they are ready at the same time. If I'm not grilling I pop it in the oven (just rest it on a cookie sheet) at about 450 for like 8-10 minutes. So yummy! We eat this like 2xs per week during the summer probably.
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