Four ways with...
BAKE IT SALAD IT
Shallow fry discs of zucchini in olive oil, splash with wine vinegar, finely chopped garlic and shredded mint and serve as an antipasto salad.
Halve small zucchini and mix with an oil, marjoram, lemon zest and cook briefly on a hot barbecue grill. Serve with roasted basil tomatoes, grilled corn and a creamy potato salad.
Quickly fry off rounds of firm zucchini in hot oil until golden and strew over a bowl of pasta tossed with fresh homemade tomato sauce. Serve with heaps of grated parmesan. Halve zucchini, scoop out flesh, chop, mix with herbs, garlic, crumbs, parmesan and egg, refill zucchini, scatter with parmesan and bake until golden.