The cake and bread are the best ever! I haven't made the ribbons yet but looks good since I have no cucs this year.

Cinnamon Zucchini Bread (from Heather Van Vorous -Help for IBS)
Makes two 9" x 5" loaves, 12 slices per loaf
Preheat oven to 325 F.
Sift into a large bowl:
3 cups all-purpose unbleached white flour
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon ground cinnamon
1/4 teaspoon baking powder
Whisk dry ingredients with a metal whisk until thoroughly blended. Set aside.
In another large bowl beat well with an electric mixer until light and foamy:
6 organic egg whites
Beat into the egg whites:
1/2 cup canola oil
1 1/2 cups packed brown sugar
2 cups grated unpeeled zucchini
2 teaspoons vanilla
Add dry ingredients to wet with a few swift strokes by hand just until well blended. Pour batter into two non-stick loaf pans sprayed with cooking oil. Bake for about 50-60 minutes or until a toothpick or cake tester inserted into the center of the loaf comes out clean. Cool on racks.
This bread freezes beautifully, so if you have a huge crop of zucchini make a bunch of extra loaves and freeze them for future breakfasts and snacks.

Chocolate, Chocolate Chip Zucchini Bundt Cake
2c sugar
3/4c mix of oil and applesauce
6 egg whites
2t vanilla
2 c shredded zucchini
2 1/2 c flour
1/2c cocoa
2 1/2t powder
1/2t soda
1t salt
1t+ cinnamon
1/2c choc soy milk
1/2c choc chips
Beat sugar, oil, eggs, vanilla, add zucchini. Mix dry ingredients and add alternately with milk, add chips. Pour into a bundt pan well sprayed with Pam. Bake at 350 for 60 min. Let stand 10 min and remove from pan. Cool and frost when just barely warm.
Chocolate glaze:
3/4c powdered sugar
3T cocoa
8t. choc soy milk
2T semisweet or dark chocolate
1t instant coffee granules (makes it very yummy)
1/2t vanilla
Stir cocoa and sugar together. In glass cup measure add remaining ingredients and microwave 20 seconds, stir, micro 25 more seconds and stir. Drizzle over cake.


Eight-Ball Zucchini Parmesan (Lots of ways to adapt this)
1 (1-ounce) slice French bread, torn into small pieces
6 eight-ball zucchini (about 1 1/2 pounds)
1/2 cup packed spinach leaves
8 basil leaves
2 garlic cloves, minced
1 small onion, peeled and quartered (about 5 ounces)
3/4 teaspoon olive oil
1 cup chopped plum tomato
1/2 teaspoon salt
1/4 cup (1 ounce) grated fresh Parmesan cheese
Flat-leaf parsley sprigs (optional)
Preheat oven to 350°. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Set aside.
Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Set pulp aside. Steam zucchini shells, covered, 6 minutes or until tender. Drain, cut sides down, on several layers of heavy-duty paper towels.
Place zucchini pulp in food processor; process until finely chopped. Spoon into a bowl. Place spinach, basil, garlic, and onion in food processor; process until finely chopped.
Heat olive oil in a large nonstick skillet over medium heat. Add spinach mixture; cook 3 minutes, stirring occasionally. Add zucchini pulp, tomato, and salt; cook 8 minutes, stirring occasionally. Remove from heat; stir in breadcrumbs.
Fill each zucchini half with about 2 1/2 tablespoons zucchini mixture. Sprinkle evenly with cheese. Bake at 350° for 20 minutes or until cheese melts. Garnish with parsley, if desired.

Zucchini Pickle Ribbons (make pickles w/o cucs!)
1 cup cider vinegar
1 cup water
1/4 cup sugar
2 teaspoons salt
1 teaspoon mustard seeds
1 teaspoon turmeric
1/2 teaspoon crushed red pepper
8 fresh dill sprigs
3 garlic cloves, peeled
3 medium zucchini (about 1 1/2 pounds), thinly sliced lengthwise
1 cup thinly sliced onion

Combine first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes. Combine zucchini and onion in a large bowl; pour hot vinegar mixture over vegetables. Cover and let stand at room temperature 3 hours. Chill 8 hours before serving.
Note: Store, covered, in refrigerator up to 1 month.

Yield: 21 servings

We take the traditional fried green tomato recipe to a whole new level and use zucchini sometimes instead.

FRIED ZUCCHINI

1 medium sized zucchini
2 eggs
1 package Panko bread crumbs
2 cups of flour
cajun seasoning
hot sauce
canola or vegetable oil for the pan

Put the flour, beaten eggs and Panko bread crumbs into seperate containers for the zucchini. Season the flour and Pankos with Cajun seasoning to taste, and put some hot sauce in the beaten eggs.

Fill a skillet to a 1/4 inch of oil and get it hot.

Cut the Zucchini into 1/2 inch rounds and dredge them in the flour...then the egg, and finally the pankos...when they are all ready...start frying them until they are golden brown on both sides(you may have to do this in batches).

When they are all fried, serve them as a side with some ranch dressing on top....delicious.

This is also my fried green tomatoe recipe, so it works both ways.

This is just a quickie, but we like it.

Just slice up your zucchini & saute in a little butter &/or extra-virgin olive oil until "just" tender. Then add a can of stewed tomatoes & heat through. Spice up to taste.

Not only goes great with Cajun-seasoned catfish, but any leftovers also make a terrific omelet filling.

We like our zucs small and tender for garlic oil/butter saute with plenty of onions, seasoned with pepper and paprika. Quick, easy, good with just about anything.

Hi,

Pasta with Pesto
Serves 4
4 scallions, chopped
2 cups dry pasta noodles (penne, macaroni, fusilli, rotilli, or farfalle (bowtie))
2/3 cup water or broth (more, if boiling pasta separately)
1 –1 1/2 lb. fish filets (flounder, tilapia, halibut, salmon, or whatever you prefer)
4 cups eggplant, small cubes
4 cups zucchini, small cubes
1 cup yellow or orange bell pepper, small cubes
1/2 cup pesto
4-8 roasted green chiles, peeled, stemmed, seeded, chopped (optional)
Method 1:
Boil water and prepare pasta according to package directions. Place fish in oiled baking dish and in the oven at 300F until cooked through. Meanwhile, heat olive oil in a deep skillet and sauté eggplant, zucchini and bell pepper until veggies are fork-tender. Place hot veggies in a large serving bowl with drained pasta and toss with pesto and chiles until well blended. You may want to add some of the reserved pasta water to help the pesto distribute evenly. Serve on a plate with a piece of fish.
Method 2:
Preheat oven to 450F. Spray inside of 3 1/2 or 4-qt cast iron Dutch oven and lid with olive oil. Scatter with scallions. Pour pasta into pot. Add liquid and stir to coat noodles well. Spread into even layer across base.
Set fish in next. In a medium bowl, mix zucchini, eggplant, and bell pepper with pesto. Mix well to distribute the pesto. Add the chiles, if desired. Spread vegetables into thick layer atop fish. Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully-cooked meal wafts from the oven.

http://www.organicauthority.com/organic-food-recipes/

I don't have a exact recipe, but try this:

4 to 6 small zucchini
unpeeled & cut lengthwise
homemade or purchased meatless spaghetti sauce
mozzarella cheese shredded

spray baking dish, put a thin layer of sauce in it.
lay squash slices skin side down, single layer.
cover with some sauce & sprinkle cheese all over. you can repeat this if you you want to make make a larger dish.
I try to go easy on the sauce as there is so much water in the squash.
Bake at 350 until tender.