Grilled zucchini in a lemon and herb aioli sauce

4 to 5 medium zucchini, sliced lengthwise
Aioli sauce
4 egg yokes
1 cup extra virgin olive oil
4 cloves garlic
1 tablespoon Dijon mustard
Dash of Worchestershire sauce
Salt and pepper to taste

Chopped savory herbs such as basil, thyme and parsley

Blend egg yolks, garlic and mustard in food processor. Gradually add in olive oil. Squeeze in the juice of two lemons, then add Worchestershire sauce, herbs and salt and pepper. Slice medium size zucchini lengthwise, toss in sauce and cook on a mesquite grill.

Source: Julio Camberos of Black Tie Gourmet

Cheese-stuffed zucchini

1 pound zucchini
1/2 cup onion, finely chopped
1 tablespoon butter
3/4 cup cottage cheese
2/3 cup cooked rice
1 egg, slighty beaten
1 tablespoon snipped parsley
1/4 teaspoon salt
1/4 teaspoon dried basil
American cheese, cut into 16 strips.

Trim ends of zucchini. Cook in small amount of boiled salt water for eight minutes or till just tender. Cut in half lengthwise, scoop out center and dice. Cook onion in butter or margarine until tender. Stir in zucchini, cottage cheese, rice, parsley, salt and basil. Lightly salt shells and fill with mixture. Place in 9-by-13 baking dish and bake covered in 350 degree oven for 25 minutes. Place four cheese strips on each half. Bake uncovered five minutes or more. Serves 4

Source: Sharon Salomon, local baker and former caterer

Stuffed zucchini

2 medium zucchini
1 tablespoon olive oil
2 links uncooked sweet Italian turkey sausage, casings removed
1 medium shallot, finely chopped
2 tablespoons roasted red bell pepper, finely chopped
2 standard slices white bread torn into small pieces*
2 tablespoons melted butter
Salt and pepper
1/2 cup finely grated parmesan cheese-divided

Preheat oven to 375 degrees. Place zucchini in a large saucepan of gently boiling salted water. Cook for about 10 minutes (15 minutes if the zucchini is on the larger size). Remove the zucchini from the water and set aside to cool enough that you can handle them easily. Cut the zucchini in half lengthwise and scoop out the pulp with a spoon or knife, leaving the shell about 1/4 inch thick. Cut each zucchini "boat" across so you have four equal "boats." Finely chop the pulp and put it into a clean towel or a strainer and press the excess liquid out of it. Set the pulp aside.

In a medium skillet, over medium heat, cook the sausage in the olive oil, breaking the sausage up into very small pieces, until it is no longer pink; about 10 minutes. Drain any excess liquid off and add the shallot and the chopped red bell pepper. Cook until the shallot softens, about 5 minutes. Remove skillet from heat and let cool.

When the sausage mixture is cooled to room temperature, gently fold the zucchini pulp, bread crumbs, melted butter and 1/4 cup of the cheese into the sausage mixture. Salt and pepper to taste.

Fill the zucchini boats with the meat mixture and place in a 13x9x2 baking dish that has been sprayed with a non-stick cooking spray. Sprinkle the remaining cheese over the top and bake uncovered for about 25 minutes or until the cheese is melted and starting to brown. Makes 8 pieces.

* You could use sourdough or sweet French or any of your favorite white breads.

Zucchini torta

4 cups grated zucchini
1/4 cup shallot, finely chopped
8 eggs, lightly beaten
2 cloves garlic, finely minced
1 cup grated parmesan cheese
1 cup vegetable oil
2 cups dry Italian bread crumbs
1 teaspoon dry Italian herb seasoning
1/4 cup fresh Italian parsley, chopped
1 teaspoon black pepper
2 teaspoons salt

Preheat oven to 350 degrees. In a medium non-stick skillet, sauté the zucchini with the shallots until the moisture is gone, about 10 minutes. Set aside to cool.

Using a food processor (a large bowl and a hand mixer could be used), blend the eggs, garlic, parmesan cheese, oil, bread crumbs, Italian seasoning, parsley, pepper and salt until well incorporated, about a minute. Gently fold in the cooled zucchini and egg mixture and pour into a 13-by-9-by-2 baking dish that has been lightly sprayed with non-stick cooking spray. Bake in preheated oven for approximately 30-40 minutes until the torta is set and a knife inserted in the center comes out clean. Serve room temperature or cold.

Makes 24 appetizers or 8 main course servings.

Zucchini bread

2 cups grated zucchini, drained
3 eggs, well beaten
2 cups granulated sugar
1 cup vegetable oil
2 cups all-purpose flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
2 teaspoons vanilla
1 cup walnuts, chopped

Preheat oven to 325 degrees. Place zucchini in a colander over a bowl and drain the zucchini for 30 minutes. In a large bowl, with the paddle attachment if you are using a stand mixer, beat together the eggs, sugar and oil until incorporated, about 2 minutes.

In a medium bowl, mix the flour, baking powder, baking soda, salt, and cinnamon and stir until well mixed. Add the dry mixture to the wet mixture and beat until well combined. Add in the vanilla and walnuts.

Press on the zucchini to get most of the remaining water out and gently mix it into the rest of the ingredients. Pour into a 9x13x2 baking dish and bake for about 45 minutes or until a toothpick inserted in the center comes out clean. If using loaf pans, bake for approximately 60 minutes or until toothpick comes out clean.

Source: Barbara Spitzer