I honestly didn't think it would happen this quickly. I mean, it's not even the middle of July, and already the stream of zucchini and other summer squash coming my way is a bit more than I can consume in a given week. Part of the problem stems from the fact that my boyfriend won't touch the stuff and so I am responsible for eating our half of the CSA zucchini and yellow crookneck squash that arrives each week. Add to that the fact that I have some lovely friends who planted pattypan squash in their community garden plot primarily because they know I like it, and it's a lot of squash.
Don't take this as a complaint though, as the flood of summer squash is motivating me to look to new sources for recipe inspiration. This week, our CSA newsletter pointed me in the direction of The Green Earth Institute, an organization out of Illinois that runs a CSA, as well as programs for kids and teens about locally grown foods, nutrition and how to eat well. They have an immense archive of recipes that are sorted by ingredient (in my case, I clicked on the zucchini section) and they are all fairly healthy and many sound like they'd be appealing to kids and families. I think I'm going to take some of our zucchini and make this Squash and Cheddar Cheese Casserole. Maybe if I cover it in enough cheese, bacon and eggs, even Scott will find a way to enjoy zucchini.
Even though it is only midway through the summer season, if you plant zucchini, you probably already have a glut of it in your garden. Zucchini ( also known as courgettes) are a delicious summer squash, but are notorious for their fast, aggressive growth. Their season starts in the lat spring and continues on until summer, though they are available year round in most places since they grow easily in hothouses. The two easiest things to do with zucchini are chop them up and toss them in a stir fry, or grill them. Both cooking methods take no instruction beyond "cook until tender." But they get boring. Here are eight more interesting (and delicious) ways to use up some of summer's bounty, courtesy of some very creative food bloggers. Some are desserts, some are sides and the last two can serve as main courses - although we won't tell if you eat a piece of the cake first. 
Soy and chickpeas might help stroke victims
The world of pie and tart crusts
Starbucks launches the Piadini 
