1. Stir-fry in olive oil, garlic, oregano, other herbs if you like, and salt and pepper to taste. Serve over pasta.
2. Lightly brown zucchini, then add marinara sauce and heat until bubbling. Serve over pasta or on cheese-toast.
3. Stir-fry in peanut or sesame oil w/onions, garlic, ginger, just a little soy sauce, and pepper to taste. Put into bowls on top of hot rice. Scramble eggs in the leftover oil in pan and put on top of zucchini. Garnish w/cilantro, if you happen to have some.
4. Cook in same pot w/rice and cream-of-mushroom soup, or rice and broth and assorted herbs. Add enough water to get the total amount of liquid you'd normally use for the amount of rice. Bring to a boil, then reduce heat and stir every couple of minutes until liquid is absorbed.
Mama to a boy EnviroKid
10 years old and a little girl EnviroBaby
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