rdoiron wrote:

Anybody else out there running out of good ideas for preparing
zucchini?

Check out the zucchini page of Kitchen Gardeners International, a new
nonprofit organization that promotes a closer connection between
people and their food: www.kitchengardeners.org/zucchini.html


A friend prepared a large zucchini by hollowing it out. Then he cooked
in a wok some minced zucchini, crab meat and lemon juice. He refilled
the hollowed out zucchini, poured lemon-butter over it and broiled it
till heated.
I prefer sausage, shallot & a bit of bread crumbs and broiling till the
provolone is melted-but that's just me.