Here are 2 easy zucchini recipes. These are especially good on a day like today when it was too hot to cook and basil or other fresh herbs were also abundant.
Raw Zucchini Salad
With a peeler or a mandoline, shave zucchini the long way into long thin slices or slice into very thin rounds.
Dressing: Grated Lemon Peel and Juice from 1 lemon (at least 2 T), 2 T olive oil, and about 4 T of fresh herbs. I used basil and chives, but other herbs, such as mint, parsley, dill, would be good too. You could also add sprinkle some soft cheese, like goat or gorgonzola on top, although I did not. Instead I added all 5 orange cherry tomatoes that ripened today.
The other recipe is just as simple although the zucchini is cooked. I grilled it outside.
Grilled Zucchini and Yellow Squash with Basil Parmesan dressing
Cut squashes in half. Spray or rub olive oil on both sides and sprinkle salt and pepper. Cook on gas grill on both sides until softer but where it will still hold a shape when you cut it into 1" pieces after it is cooked and cooled. The cooking time depends on how big your squash is. A normal sized zucchini probably only takes 10 minutes on hot grill. (my big one took 20 minutes). Discard seeds if numerous. Sprinkle and mix in 1/3 cup shredded parmesan, 1/2 cup chopped basil, 2 T balsamic vinegar and 2 T olive oil. (recipe from Bon Appetit found on Epicurous.com)
