You'll have to figure out your own quantities on this, I can give you a guesstimate.

Bacon, or prosciutto
zuchhini
garlic
pasta
cream
parmesean


chop the bacon into lardons and fry til crisp, drain, let 1T of bacon fat remain in pan.
cut zucchini into shape desired to match pasta you choose to use - for example, when I use penne, I cut the zucchini into 2-3" long and half inch wide pieces. 1/2 inch by 1/2 inch dice when I used oirchette (sp?)
Cook pasta til al dente and drain.
Fry zucchini in reserved bacon fat til crisp/tender
add crushed garlic ( a couple cloves) and continue to fry til fragrant
add cream to skillet and once warmed, add freshly grated parmesean
add in pasta and toss to coat, then toss in crispy bacon lardons
salt and pepper to taste
Sorry this is not an exact recipe, but you get the gist, pasta and zucchini in a parmesan and garlic cream sauce with bacon--yummy!:yes:

[B]German Chocolate Zucchini Muffins[/B]

INGREDIENTS
1/3 cup all-purpose flour
1 tablespoon unsweetened cocoa
1/3 cup brown sugar
1/3 stick cold butter
1 German chocolate cake mix
1 teaspoon cinnamon
1/2 cup coconut
1 (8 oz) can crushed pineapple, undrained
1 cup chopped zucchini
1 cup chopped pecans
3 large eggs
1/2 cup vegetable oil

DIRECTIONS
• Mix flour, cocoa, and sugar in a small bowl.
• Cut butter into the flour mixture with a pastry cutter or knife until mixture is crumbly.
• Set aside.
• Preheat oven to 375°.
• Spray muffin tins with cooking spray.
• No need to use a mixer.
• Combine cake mix and cinnamon in a large bowl.
• Add coconut, pineapple, zucchini, and pecans.
• Set aside.
• Beat eggs lightly in a medium bowl with the vegetable oil.
• Stir into cake mixture.
• Divide batter among muffin cups, and sprinkle streusel topping over.
• Bake 22 to 25 minutes. Do not over bake.

Recipe source: Our Kitchen Table yahoo group, submitted by Jackie Austin

Notes from original poster:
These muffins are delicious and very moist...note, I shredded the zucchini with the skin on.
Enjoy!
hugs,
peg

[B]German Chocolate Zucchini Muffins[/B]

INGREDIENTS
1/3 cup all-purpose flour
1 tablespoon unsweetened cocoa
1/3 cup brown sugar
1/3 stick cold butter
1 German chocolate cake mix
1 teaspoon cinnamon
1/2 cup coconut
1 (8 oz) can crushed pineapple, undrained
1 cup chopped zucchini
1 cup chopped pecans
3 large eggs
1/2 cup vegetable oil

DIRECTIONS
• Mix flour, cocoa, and sugar in a small bowl.
• Cut butter into the flour mixture with a pastry cutter or knife until mixture is crumbly.
• Set aside.
• Preheat oven to 375°.
• Spray muffin tins with cooking spray.
• No need to use a mixer.
• Combine cake mix and cinnamon in a large bowl.
• Add coconut, pineapple, zucchini, and pecans.
• Set aside.
• Beat eggs lightly in a medium bowl with the vegetable oil.
• Stir into cake mixture.
• Divide batter among muffin cups, and sprinkle streusel topping over.
• Bake 22 to 25 minutes. Do not over bake.

Recipe source: Our Kitchen Table yahoo group, submitted by Jackie Austin

Notes from original poster:
These muffins are delicious and very moist...note, I shredded the zucchini with the skin on.
Enjoy!
hugs,
peg

[B]ZUCCHINI PATTIES[/B]

"cup of cheer"

2 servings

1 egg, beaten

1 c. grated fresh zucchini, unpeeled

2 Tbsp. cracker crumbs

1 Tbsp. chopped onion

3/4 c. grated cheddar cheese



• Beat egg in good-sized mixing bowl.
• Stir in remaining ingredients.
• Scoop out 1/3 cup batter and form into patty.
• Continue with rest of batter to form about 4 patties total.
• Cook patties in lightly greased skillet until browned on both sides.
• Serve immediately.

Cranberry Orange Zucchini Bread
 

[COLOR=black][FONT=Verdana]I imagine just about everyone has his or her mother's or grandmothers recipe but just in case you need one... this is my favorite.[/FONT][/COLOR]
[COLOR=black][FONT=Verdana]I just took four loaves out of the oven. :roll:[/FONT][/COLOR]

[COLOR=black][FONT=Verdana]4 Large eggs[/FONT][/COLOR]
[COLOR=black][FONT=Verdana]4 cups grated zucchini with peel.[/FONT][/COLOR]
[COLOR=black][FONT=Verdana]Zest from one orange[/FONT][/COLOR]
[COLOR=black][FONT=Verdana]3/4 cup dried cranberries[/FONT][/COLOR]
[COLOR=black][FONT=Verdana]3/4 cup chopped walnuts or pecans[/FONT][/COLOR]
[COLOR=black][FONT=Verdana]1 cup sugar[/FONT][/COLOR]
[COLOR=black][FONT=Verdana]1 cup sour cream[/FONT][/COLOR]
[COLOR=black][FONT=Verdana]1 cup vegetable oil[/FONT][/COLOR]

[COLOR=black][FONT=Verdana]4 cups flour (I like white whole wheat)[/FONT][/COLOR]
[COLOR=black][FONT=Verdana]2 tsp baking powder[/FONT][/COLOR]
[COLOR=black][FONT=Verdana]1 tsp baking soda[/FONT][/COLOR]
[COLOR=black][FONT=Verdana]1 tsp salt[/FONT][/COLOR]
[COLOR=black][FONT=Verdana]6 tsp cinnamon[/FONT][/COLOR]

[COLOR=black][FONT=Verdana]Mix together eggs, zucchini, orange zest, sugar, sour cream, oil, nuts and fruit.[/FONT][/COLOR]
[COLOR=black][FONT=Verdana]Dry mix flour, baking powder, backing soda, salt and cinnamon then sift into wet[/FONT][/COLOR]
[COLOR=black][FONT=Verdana]ingredients and mix well. Divide into two 8" greased loaf pans and bake 1 hour[/FONT][/COLOR]
[COLOR=black][FONT=Verdana]at 350 degrees F. Let cool 1/2 hour, turn out and set on wire rack to finish cooling.[/FONT][/COLOR]

ok George I'll be right over to help with with those loaves..... I can smell them now.

Zucchini Gratin
 

2 lbs zucchini sliced into 1/4" thick rounds (about 4 medium)
Placed slice zucchini into medium pot of water and bring to boil
Boil 2 minutes, rinse in cold water to stop cooking and drain well

Butter a 10" pie pan
Layer zucchini slices in pie pan, season with salt and pepper between layers
Top with 1/2 cup grated parmesan cheese
Drizzle 2 Tbs melted butter over the top
Bake in oven at 400 F for 30 minutes
Check fro brown. If needed push temp up to 450 and continue baking until well browned.



Delicious..... I have a pan in the oven right now. :yes:

Wow, George! Cranberry Orange Zuke bread? Sounds awesome!

[QUOTE=meadowyck;289356]ok George I'll be right over to help with with those loaves..... I can smell them now.[/QUOTE]

Any time you want to drop by is fine Jan... There are still a couple pieces left.;)

[QUOTE=coronabarb;289405]Wow, George! Cranberry Orange Zuke bread? Sounds awesome![/QUOTE]

They were pretty good Barb. I would send you some (still a couple pieces left) but Jan is dropping by for those. I'll put you on the list for the next ones :cute:

Sounds good! :yes:

Sorry DH didn't want to go for a drive, maybe another time???

Excellent Stuffed Zucchini Blossoms
 

I grew the Zucchini da Fiore this year specifically for the lovely blossoms. Tonight I was preparing to fry some and wanted to make something a bit different, so this is what I came up with. Excellent! The salty bite of feta cheese is a wonderful contrast to the sweetness of the blossom. yum!

10 zucchini blossoms, washed and stamens removed
1/2-3/4 cup feta cheese
a few stalks of fresh oregano, cleaned and chopped
1 egg yolk

Batter:

1 cup flour
1 bottle of beer

Sea Salt for sprinkling on top

Mix feta cheese with chopped oregano and egg yolk. Cut slit down side of blossom and stuff a small bit (maybe 1/2 tsp) into blossom and press shut.

heat Canola oil in deep pot.

Mix flour and beer until you get the consistency you like ( i like mine a bit thinner so I can see the orange blossom through the fried batter)

When oil is hot enough, dip a zucchini blossom into batter then into oil until golden brown, drain on paper towels. Repeat with all blossoms, do not overcrowd pan.

Hope you like these!

i like that beer batter idea lakelady i have been frying squas blossoms for yrs in an egg batter but i like the idea of a lighter batter.. recently i used my mpms turkish recipe to stuff them like i do zuchinni and other vegetables with meat rice and spice simmered in tomato sauce they were delicious and easy to stuff

mmm...that sounds good! The flowers didn't fall apart? I never thought of stuffing them with anything heavy. If you have a recipe you can share, I'd love to try it :)