I love zucchini (courgettes for you furriners.) Despite urban legends of peeps doing their best to get rid of the fast-growing little green ones by such means as unloading them on neighbors' porches in the dead of night, they are yummy. Make 'em alone, make 'em with pasta, put 'em in rice salad, frittata, as roll-ups, in zucchini parm, stuffed (easy in the microwave), in vegetarian lasagna, as carpaccio (very fresh, very thinly sliced), in baking, on pizza, with other grilled veggies in a sammich... Do not however commit the common American mistake of growing or buying large zucchini. Have you ever noticed that the word "zucchini" includes the suffix -ino (denoting smallness)? Oh, and do not neglect the flowers.
Here is a small but tasty compendium of my recipes over the years featuring zucchini:
Pasta with zucchini, fresh tomato and fresh mint Zucchini and mint, uhmmm
Pasta salad with peppers, zucchini and eggplant
Spaghetti with zucchini and shrimp A classic combination in Italy
Zucchine alla scapece More mint, my favorite zucchini recipe
Pasta with vegetarian ragu' Mediterranean flavors
