Being away for a few weeks gave our zucchini time to proliferate which reminded me that now is the time to post the best things to do with the plethora of zucchini and yellow squash!
My new favorite savory recipe was inspired by a post on food52. I made it recently and served it on a bed of Lundberg Family Farms Country Wild blend. It was simply delicious.
Grilled Zucchini Ribbons 
The trick to these coming out perfectly ever time is using a mandoline (I have a Zyliss which is much more affordable than a true French mandoline) so that you get a consistent thickness on your squash. Salting the squash is also a must because it draws out the water and makes the vegetables pliable.
Ingredients and Technique for Grilled Zucchini Ribbons
3 to 6 zucchini and yellow squash
salt
herbs and garlic I used fresh oregano) made into a paste in a mortar and pestle
freshly ground pepper
Once the squash are sliced, place them on a baking rack over a cookie sheet and salt liberally. The squash with will be done sweating in about 20 minutes. Pat them dry. Sprinkle you herb/garlic paste and thread onto soaked bamboo skewers or metal skewers.
Grill for about 5 to 10 minutes, turning, over a low heat. I took them off the skewer and laid them on top super ripe tomatoes with fresh basil and just a bit of excellent quality olive oil. Delicious!
Another go to dinner are these Zucchini and Yellow Squash Fritters 
These fritters are good with a freshly made salsa (tomatillo and pico de gallo are the 2 I like best) as well as with a tzatziki so you can have 2 times a week and not get too bored.
Ingredients:
2 cups coarsely grated zucchini and/or yellow squash
1 – 2 eggs (depending on their size)
1 Tbsp. freshly chopped chives or scallion greens
zest of 1 lemon
salt and pepper
1/2 cup Panko bread crumbs
1/4 grated Parmesan or Asiago cheese (optional)
Place the grated squash in a large colander and sprinkle with salt. Allow to sit for 30 minutes. You can make your salsas or other things while this sits.
Using a towel, place the squash in and wrap the ends around and squeeze out the water. Preheat the oven to 200 degrees. Place the squash in a large bowl and add the remaining ingredients. Mix well.
Heat a large pan on the stove and add a knob of butter and some canola oil over medium heat. Form zucchini mixture into 2 to 3-inch size patties and fry. You want the patties to be flat so press down on them with the back of a spatula before flipping over. They should be golden brown on each side which should take about 5 minutes.
Place the cooked fritters on a pan and into the oven to keep warm while the others are cooking. Serve with salsas, fresh sour cream or creme fraiche.
Other zucchini recipes to consider:|
Chocolate Zucchini Cake from Saveur. Barr adds chocolate chips to the recipe and the kids devour it!
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