Zucchini

What does Veeky Forums like to cook with it?
Every summer I receive a never-ending stream of zucchini from my mother who has a vegetable garden. If I didin't, it's ridicioulusly cheap anyway, making it a very poorfag friendly vegetable.

With young small ones you can:
>stuff it with meat or any filling you like and bake it
>shred or dice and use it in a salad
Larger ones I use for vegetable stew or as a generic vegetable in grains with veggies type of meals. There's also zucchini patties I'll probably make today. I'm bored of this all though, do you have any fun recipes to try?

I usually just slice them into 1cm thick slices, lengthwise, and fry them in a skillet in hot oil, then eat them with just salt and pepper, piping hot.

I find that when fried, they absorb too much oil and get to greasy for my taste. I prefer using a grill pan with just a drop of oil.

Most of the time I just chop it up in little squares and saute it with other veggies.
I also like slicing them lengthwise, hollowing them, and filling them with a ground beef / onion / garlic / bell pepper / whatever the fuck else and pop them in the oven for 15 or so minutes, then top with cheese and broil. Good shit.
Also this but on a grill instead

Stops farts, is all I know.
Heard this on cooking show.

zucchini pasta!

We just slice and steam them and eat with a little butter and parmesan cheese.

>they absorb too much oil
make the oil really hot. If it is hot enough the water in the vegetables will turn into steam, push "outwards" and prevent the oil from being absorbed.

This. Butter is so fucking great with zucchini. Fuck Oil

Tomato, plum-shaped type, 300g
Water, as necessary
Onion, 100g
Garlic, 5 cloves
Smoked lard, 80g
>in the US, bacon grease can be used
>for a vegetarian version, use plain oil but add smoked paprika to the recipe
Salt, as necessary
Eggplant, 300g
Stock, as necessary
>vegetable stock, ham stock or paprika stock are recommended
Zuccchini, 300g
Strong paprika, to taste
Marjoram, a handful of fresh leaves
Vinegar, to taste

Shallow cut a cross onto the skin on the bottom of each tomato; meanwhile, bring water to the boil.
Briefly boil tomatoes, 30-60 seconds, then remove and place under cold running water until cool enough to handle.
Remove skins from tomatoes then crush them, reserving juice.
Thinly slice onion and crush-then-mince garlic then place them and tomato solids into a wide pan with the lard, salt generously and set to high heat.
Cook, stirring constantly, until pan ingredients begin to take some colour then add reserved tomato juice and allow to reduce back out again; meanwhile, cut the eggplant into 2cm thick rounds or half-moons, depending on how thick it is; thick eggplants should be halved along their length before cutting into half-moons.
Add the eggplant and sauté about until contents begin to look dry then add stock to just barely cover.
Allow stock to reduce back out again; meanwhile, cut zucchini into 2cm thick rounds or half-moons.
Add zucchini and sauté a bit.
When it begins to look dry again, add paprika, sauté a tad longer and top off with the last addition of stock.
Allow to reduce some then add marjoram and stir through.
Once reduced to desired consistency, adjust salt and paprika to taste then add a bit of vinegar to add a hint of tartness.
Serve as a side dish as part of a larger meal. Also nice as a filling for a sandwich, particularly with white sausage.