What to do with all that zucchini?  Since zucchini is still going strong, we will leave you with one of the most delicious zucchini brownie recipes we have ever made.  You can use any of our zucchini for this recipe (green, yellow, or striped Romanescu).  Inspired by our favourite Love & Lemons cookbook and blog.

Fudgy Zucchini Brownies
Yields: large 9x12 pan

4 Tbsp ground flaxseed
10 Tbsp cool water
2 1/2 cups unbleached flour
2 cups cane sugar
1 1/3 cups cocoa
2 tsp baking powder
1 tsp sea salt
1 cup butter, melted
4 cups roughly grated zucchini (not drained)
1 cup dark chocolate chips, optional (for sprinkling on top)
flaky sea salt, optional (for sprinkling on top)

1) Mix ground flaxseed with water in a large measuring cup and stir well to combine.  Let sit for about 5 minutes.  This mixture will thicken.
2) Mix dry ingredients together in a large bowl.
3) Add zucchini and melted butter, plus flax-water mixture.
4) Stir to combine.  Let stand a few minutes, then stir again.  The mixture will be thick but spreadable.
5) Spread into a greased (or parchment lined) 9x12 glass baking dish.  
6) Top with chocolate chips (optional) and flaky sea salt (optional).
6) Bake in preheated oven at 325F for about 50 minutes.  Test skewer should come out mostly clean with only a few crumbs.
7) Let cool and then slice.  Store in fridge.

All summer we focus heavily on zucchini.  We have made zucchini noodles, zucchini frittata, zucchini cookies, even zucchini icecream (yes!).  Saturday is usually homemade pizza night, so this week the pizza featured zucchini, with goat cheese, lemon, garlic & basil.  Very delicious! 

White Pizza with Zucchini, Lemon, Basil & Goat Cheese

Yields: 2 pizzas

Ingredients:
olive oil (aprox 1/4 cup)
1 zucchini, cut into half moons
1 lemon, sliced thinly into rounds
1-2 cloves fresh garlic, sliced thinly
salt & pepper
goat cheese (about 1/2 cup per pizza)
mozzarella (about 1/2-1 cup per pizza)
fresh basil, torn or roughly chopped

2 x pizza crusts of your choice

1. Prepare two large pizza crusts on an oiled or parchment lined pan.  
   
   
2. Pre-heat oven to 425F.  
   
   
3. Pour a thin layer of olive oil on each pizza crust and spread evenly.
   
4. Add zucchini and lemon slices, and sprinkle with salt and pepper.
   
5. Add fresh garlic, dollops or goat cheese and sprinkle with mozzarella.
   
6. Top with freshly chopped basil leaves.
   
7. Bake at 425F for approximately 15 minutes until cheese is golden.
   
   

What seemed like way too much zucchini is quickly used up in moist zucchini bread, savoury zucchini rolls, zucchini-pesto pizza, dried zucchini chips, zucchini frittata, and zucchini “lasagna”.  A mountain of kale can be turned into kale-kopita with phyllo, feta and mozzarella, which can be eaten right away or frozen for later.  But this simple zucchini "lasagna" is our easiest go-to for a quick meal.

Simple Zucchini “Lasagna”  
2 medium zucchini, sliced in 1/2 inch rounds  
2-4 cups tomato sauce (if unseasoned then add salt, pepper and fresh basil)
1-3 cloves garlic, shredded or sliced  
handful fresh basil or oregano, chopped finely
1-2 cups cheese of choice (ricotta, shredded mozzarella, feta)  

Layer zucchini, sauce and cheese in a 8x12 glass pan, alternating layers until you have used up the zucchini.  Top with additional layer of mozzarella.  Bake at 375C for about 30 minutes, until sauce is bubbling and cheese is golden.  Serves 4.