A Bumper Crop

Oh what to do when you have tons of squash and zucchini??? There are so many great ways to prepare this early summer favorite..Here's a few suggestions..
Zucchini may be at the back of the alphabet, but it's at the front of our minds when it comes to summer vegetables.  This miracle squash is so easy to grow, you can easily end up with a bumper crop. But don't let it go to waste it has lots of vitamin A, few calories, and it's simple to cook.
Here are 26 ways to cook zucchini (including two zucchini bread recipes!) in dishes that range from sweet to savory to spicy. But first here is a homegrown recipe a friend of mine made last nite..
She took 1 zucchini, and 2 yellow squashes and grated them and set them aside in a bowl. She found there was alot of moisture in the bowl so she had to strain the shavings. Next she mixed 2 eggs, and about 2 packs of ritz crackers in the bowl, she added salt and pepper, 1 pack of bacon crumbles and 2 packets of mushroom/ onion soup mix for seasoning. Then she spread the mixture into and 9 by 13 baking dish and topped it with 2 bags of shredded chedder cheese. She Baked it about 30 mins or till done. Not sure about the temperature..have to ask about that...Enjoy these.. The spaghetti sounds delightful!

Crunchy Zucchini Rounds

Ingredients

• 2 zucchini
• 1/4 teaspoonsalt
• 1/4 teaspoonfreshly ground black pepper
• 2 ouncessun-dried tomatoes, packed in oil (about 24)
• 3 ouncesgoat cheese
• 2 tablespoonschopped fresh chives
• 2 tablespoonsextra-virgin olive oil

Preparation

1. Slice zucchini into 1/4-inch-thick rounds. (You should have about 24 slices.) Lay out on large platter; season with salt and pepper.
2. Place a sun-dried tomato on each slice, then top each tomato with a pinch of goat cheese. Sprinkle tops with chopped chives, and drizzle with extra-virgin olive oil; serve.

For more great recipes visit myrecipes.com

 Zucchini Fries

If you're looking for a crispy summer snack, try making these Parmesan-encrusted zucchini fries.
The secret to their light, lean taste? These squash strips get breaded and baked, instead of thrown into a deep fryer.  And, you can lower the cholesterol content by ditching the yolk and using only egg whites.

Ingredients

• 2 zucchini
• 1 egg white
• 1/4 cupmilk
• 1/2 cupshredded Parmesan cheese
• 1/2 cupseasoned breadcrumbs
• Vegetable cooking spray

Preparation
Preheat oven to 425°. Cut zucchini into 3-inch sticks. Whisk an egg white in a small bowl, and add milk. Combine Parmesan and seasoned breadcrumbs in a separate bowl. Dip zucchini sticks into egg mixture, and then roll in breadcrumb mixture. Coat a baking sheet with cooking spray, and place zucchini on sheet. Bake for 25–30 minutes or until golden brown.

Zesty Zucchini Spaghetti

This summer spaghetti dish is light, flavorful, and packs a lot of spice! And, you don't have to feel guilty about indulging—the zucchini-filled meal clocks in at only 5 grams of fat per serving.

Use whole-wheat pasta to up your fiber intake.

Ingredients

• 3/4 pounduncooked spaghetti
• 1 (7-ounce) can chipotle chiles in adobo sauce
• 2 teaspoonsolive oil
• 2 garlic cloves, minced
• 4 cupsshredded zucchini (about 1 1/4 pounds)
• 3/4 teaspoonsalt
• 1/4 teaspoonblack pepper
• 2 tablespoonsParmesan cheese, shaved

Preparation

Cook pasta according to package directions, omitting salt and fat. Remove 1 chile (smaller for less spice, larger for more) and 1 tablespoon sauce from can (reserve remaining sauce for another use). Remove seeds from chile (for extra heat, leave seeds in); mince chile. Heat oil in a large nonstick skillet over medium-high heat. Add chile, sauce, and garlic; sauté 1 minute. Add zucchini; cook, stirring constantly, 4 minutes. Toss pasta with zucchini mixture. Sprinkle with salt, pepper, and cheese.