Got Zucchini?

I'm not a gardener, but I understand that if you are, this time of year you are up to your sweet patootie in zucchini.  It's coming in fast and furiously, you've eaten it every way you can think of, and you've started giving it to everyone you know.  I also understand that in neighborhoods where virtually everyone is gardening, you might tip-toe out under cover of darkness to leave a heaping bag of zucchini on someone else's porch, only to come home and find another heaping bag of someone else's zucchini on your own porch!  Apparently, you can't give the stuff away!  

Well, when you've had enough of that tip-toeing around under cover of darkness, here are a couple of my favorite ways to eat zucchini:

Cut the ends off a green zucchini and then use a vegetable peeler to remove the outer skin.  Continue using the peeler to shave long, thin strips until you have a nice little pile of "noodles."  Saute them lightly in olive oil and serve with black pepper and Parmesan cheese.  

Thicker, full-length slices of zucchini can also be used in place of pasta when you're making lasagna.

I haven't tried this recipe myself yet, but it looks like a winner:

Lemon-Zucchini Bars 

1 stick of unsalted butter, softened

1/4 cup of confectioners' sugar

1 cup of flour

Pinch of salt

2 large eggs

1 egg white

3/4 cup of sugar

1/4 cup of freshly squeezed lemon juice

Zest of 1 lemon (about 1 tbsp.)

1 medium yellow zucchini, skin on, halved lengthwise, seeded and grated

In a medium bowl, cream butter and confectioners' sugar until smooth.  Blend in flour and salt, then press the dough into the bottom of an 8" square baking pan.  Chill until firm, about 15 minutes.  Preheat the oven to 350 degrees.  Remove crust from refrigerator, poke with a fork in several places, and bake for 18-20 minutes or until golden brown.  

Meanwhile, in a large bowl, whisk together the eggs, egg white, and sugar.  Add lemon juice, zest, and grated zucchini.  Pour over the crust while it's still hot.  Return to the oven and continue baking until the filling is set and very lightly browned, about 20-25 minutes.  Let cool completely before cutting into squares.  

This recipe also works well with green zucchini and lime juice/zest.  

I hope someone will try one of these yummy-sounding bars and let me know how they are!