Make thin strips of zucchini with vegetable peeler. Cook some garlic and chopped mint in pan, remove. Over medium high heat cook zucchini till it browns and wilts. Serve with a squeeze of lemon
Totally yummy raw zucchini dip, 5 cups zucchini, peeled and chopped, 1/2 cup tahini, 4 cloves garlic, 1/2 cup lemon juice, 1/4 cup olive oil, 1/2 teaspoon paprika, 1/8 teaspoon cayenne, 1 1/2 teaspoons sea salt- Puree in blender and dip away.
Slice in half horizontally and scoop out seeds. In a small bowl combine ricotta, Parmesan, sauteed shallots, and cream cheese, beaten egg, chopped crisp bacon. Salt and pepper. Fill and bake at 375 for 25-30 minutes
Frittata-4 eggs, 2 Tbsp. cream, 2 Tbsp. olive oil, divided, 1 small onion, finely chopped, 1/2 tsp. salt, 1 clove garlic, minced, 3 small zucchini , trimmed, halved lengthwise, and thinly sliced, 1/3 cup parmesan or other hard, grating cheese, 2 Tbsp. thyme, salt and 1/4 tsp. freshly ground black pepper. Whisk eggs and cream together well. In frying pan heat 1 Tbs. olive oil and cook onions till starting to brown. Add zucchini and cook for 5 minutes. Add cheese, thyme, and salt and pepper to eggs. Add to vegetable mixture. Place pan on heat with remaining oil. Add the egg mixture and cook about 5 minutes. Place under broiler till set and browned. Cut in wedges to serve. Good with sour cream and salsa.