Use pureed zucchini instead of other liquids in breads, cake, muffins, pancakes, pie fillings, soups, etc. or add grated zucchini to baked goods, soups, omelets, stuffings. Halve zucchini, remove the seeds and stuff with rice and/or vegetables, cheese. Roasted zucchini makes a great topping for pizza.

BAKED ZUCCHINI AND CHEESE -- Mix grated zucchini, eggs, grated Gruyere and ricotta or feta cheese, scallions, dill, mint and parsley. Add flour, seasoned with cayenne and pour mixture in greased baking dish. Dot with butter and bake until well-browned, about 45 minutes. Serve hot or cold.

CREAMED ZUCCHINI AND CARROTS -- Cook julienne carrots and zucchini in chicken or vegetable stock seasoned with cayenne and garlic, just until tender. Drain liquid and toss vegetables with some grated mozzarella and Parmesan cheese, light cream and fresh basil.

LEMON, CHICKEN AND ZUCCHINI -- Brown serving size pieces of chicken in oil; pour off the fat. Add 1/2 cup of water, onion, chicken bouillon cube, and dried basil. Cover and cook over low heat for 30 minutes, add thickly sliced zucchini. Cover and cook 15 minutes longer, or until chicken and zucchini are tender. Thicken with water/cornstarch blend then add lemon peel and juice and slices of lemon, if desired. Garnish with pimentos and lemon half-cartwheel slices.

ZUCCHINI AND CHICKEN -- Toss warm pieces of cooked chicken and julienned zucchini (raw) with a sauce made with onions sautéed with spices -- oregano, paprika, parsley -- combined with sour cream.

ZUCCHINI AND FETA -- Cook zucchini slices in garlic and oil over low heat until soft and caramelized. Toss with herbs (basil, cilantro, dill, parsley) and crumbled feta cheese.

ZUCCHINI AND PEPPERS -- Bake, grill or sauté together sliced zucchini, sweet red pepper, green pepper, sliced onion, corn kernels and basil with a bit of stock. This medley is good over fish, in crepes or omelets, or with pasta.

ZUCCHINI AND POTATO -- Sauté parboiled diced potatoes and zucchini with chopped onions, basil, crushed red pepper and dill. Use mixture to fill omelets or crepe

ZUCCHINI AND SHRIMP -- Sauté slices of zucchini and celery in butter and oil, then combine with sautéed shrimp, chopped tomatoes, parsley, garlic and thyme. Serve over rice.

ZUCCHINI AND TUNA -- Slice zucchini and serve with a tuna sauce made by blending an egg, lemon juice, Dijon mustard, olive oil, can of tuna and its oil, an anchovy and capers until smooth. Garnish with black olives and lemon slices. Serve with French bread.

ZUCCHINI, BEANS AND PASTA -- Combine sautéed garlic and scallions, zucchini, bay leaves and red pepper; add cooked white beans when zucchini is soft, then when heated mix in cooked pasta, Parmesan cheese and cream.

ZUCCHINI, EGGS AND PASTA -- Fry zucchini in oil and garlic, season then toss with beaten eggs and cooked rigatoni until eggs are set. Toss with Parmesan cheese.

ZUCCHINI FRITTERS -- Coat slices of zucchini in a batter of eggs and bread crumbs seasoned with chopped scallions, garlic, basil and parsley, and drop into hot oil. Brown on both sides. You can also prepare a beer batter.

ZUCCHINI, GREENS AND SAUSAGE -- Cook slices of zucchini in oil with garlic and oregano until tender, then add a few large spoons of white vinegar. While hot, pour over romaine lettuce (or any greens) and crumbled feta cheese. Add cooked sweet sausage and cherry or fresh chopped tomatoes and toss well.

ZUCCHINI PUDDING -- Mix finely chopped carrots, onions and zucchini that have been sautéed in butter until soft, add parsley and mix with Parmesan cheese, beaten eggs and béchamel or white sauce. Bake the mixture in a mold or casserole set in hot water in slow oven about 45 minutes. Serve plain or with a tomato cream sauce

ZUCCHINI SALAD IDEAS: -- Combine poached, sliced zucchini with flaked tuna (with its oil), sliced red onion and green pepper, sliced dill gherkins and halved cherry tomatoes. Toss with vinaigrette and garnish with hard-boiled eggs and parsley. -- Toss zucchini straws and small pasta with pesto. -- Toss sliced zucchini and red onions with lemon juice, olive oil and oregano. -- Combine zucchini, tomatoes, red onions and celery and toss with rice wine vinegar or fruit vinegar, honey and soy sauce. -- Combine zucchini and papaya slices and drizzle with lime juice and honey. -- Mix sliced zucchini, cooked cubed potatoes, cutup apples, chopped fresh chives and nutmeg with yogurt and serve on bed of lettuce. -- Combine cooked cubed potatoes, cooked slices of zucchini and celery (marinate both in red wine vinegar and olive oil, then add to cooking water) and sliced red and green tomatoes. Toss in vinaigrette dressing and season with basil and oregano. Chill before serving. -- Toss just zucchini with yogurt and season with cumin, fresh mint and lime juice. -- Toss sliced zucchini, peas, sliced mushrooms and chopped celery with a mustard or rosemary vinaigrette. -- Combine sliced zucchini, chickpeas and spinach with vinaigrette dressing and a bit of dry mustard. -- Dress diced zucchini, cooked chicken and chopped mango or avocado with yogurt, cardamom, ginger, honey and lime juice.

ZUCCHINI SOUP -- Cook finely chopped onions until soft, add chicken or vegetable stock then grated zucchini and small soup pasta. When done, add fresh lemon juice and seasoning. Top with dollop of sour cream and some fresh basil, chervil or mint.

ZUCCHINI STIR-FRY -- Stir fry sticks of zucchini and shredded spinach with ginger and garlic, add some broth and thicken with cornstarch and soy sauce. Add crushed red pepper and serve over Chinese noodles or angel hair pasta. Add shredded chicken if desired.