STUFFED ZUCCHINI

6 med. zucchini
1/2 cup chopped onion
1 stalk celery chopped
1 tsp. dried thyme or basil
12 large mushrooms chopped (standard beige mushrooms)
3 garlic cloves, minced
1/2 cup chopped parsley or cilantro
1/2 cup olives chopped (optional)
1 tblspn. pimento chopped or roasted red bell pepper chopped
1/4 cup parmesan cheese
salt & pepper to taste

Preheat oven to 300 degrees.
Scrub and trim ends off zucchini but do not peel. Cut lengthwise and carefully scoop out the pulp. Coarsely chop pulp.In a large skillet coated with olive oil, saute onions, celery, mushrooms, garlic and thyme or basil along with the zucchini pulp for 5 mins.Add parsley or cilantro, olives if using, pimentos and parmesan cheese. Toss well to mix.Fill each zucchini shell with mixture and place on baking sheet.
Bake until zucchini are tender, about 20-30 mins. Serve hot. Serves 6

STUFFED AND BAKED ZUCCHINI

4 pounds medium to large zucchini
1 1/4 pounds fresh tomatoes, chopped (or use canned)
1 large onion, chopped
5 cloves garlic, chopped
1 1/4 cups vegetable broth
1/4 cup olive oil
3/4 cup parsley or cilantro, chopped
Salt and black pepper
3 cups cooked brown rice
1/2 cup grated cheese cheddar, jack or mozarella
2 tablespoons raisins or dried cranberries (optional)
3/4 cup ground almonds
1/4 cup pine nuts or chopped walnuts

Wash zucchini thoroughly and cut in half lengthwise. Then, using an instrument such as an apple corer, empty the pulp of each zucchini into a saucepan, being sure to keep outer shells intact. Add tomatoes, onion, garlic, 1 cup of broth, parsley, salt and pepper. Simmer until only a little liquid remains, then add rice and simmer until all the water has evaporated. . When cool, add cheese, raisins, almonds, and pine nuts. Stir with a wooden spoon until well mixed. Stuff zucchini shells carefully with mixture. Preheat oven to 425F. Place stuffed zucchini shells in an ovenproof container. Pour the rest of the olive oil over them and add salt and pepper to taste. Cook 1 hour in preheated oven. . May be served hot or cold.

SQUASH AND ZUCCHINI NOODLES

2 tablespoons olive oil
2 teaspoons garlic, minced
2 large summer squash
2 large zucchini
1/4 cup vegetable stock or water
2 tablespoons parsley, chopped
2 tablespoons Parmesan cheese, grated
salt and freshly ground black pepper to taste

Cut both ends off the squash and zucchini and then slice into very long thinstrips.
Heat olive oil in a large saute pan over high heat; add garlic and noodles and saute very briefly, approximately 30 seconds. Add vegetable stock orwater; continue to cook for an additional 2 minutes. The steam created will helpcook the noodles. Season with salt and pepper. Toss noodles with parsley andParmesan cheese and serve immediately.

Now this one, I like what I read...gonna have to give it a spin..

Zucchini Parmigiana

Prep Time: 15 Minutes Cook Time: 45 Minutes
Ready In: 1 Hour 15 MinutesYields: 8 servings
"Breaded zucchini slices are layered with tomato sauce, ricotta cheese, and mozzarella!"

INGREDIENTS:

1 cup dry bread crumbs
1 cup grated Parmesan cheese
1 clove garlic, minced
1 teaspoon chopped fresh basil
1/2 teaspoon dried oregano
3 large zucchinis, sliced
8 egg whites, divided
3 cups ricotta cheese
1/4 cup fresh parsley, chopped
3 cups tomato sauce
2 cups shredded mozzarella cheese

DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking sheet.
2. In a shallow, medium bowl, mix bread crumbs, Parmesan cheese, garlic, basil, and oregano. Set aside 2/3 cup of the mixture.
3. Place 2 egg whites in a small bowl. Dip zucchini slices in the egg whites, then coat with the bread crumb mixture. Arrange coated slices on the prepared baking sheet, and bake 12 to 15 minutes in the preheated oven, until lightly browned.
4. In a medium bowl, mix ricotta, parsley, and the remaining 6 egg whites.
5. Spread 1/2 the tomato sauce in the bottom of a 9x13 inch baking dish. Layer with 1/2 the zucchini, 1/2 the ricotta mixture, and 1/2 the mozzarella cheese. Repeat layers, and top with remaining bread crumb mixture.
6. Bake 45 minutes in the preheated oven. Serve warm.