I make a lot of muffins, to freeze, and use my moms chocolate spice dump cake which includes two cups of zucchini.  Potato pancakes with half zucchini is good too.

Here's another recipe that looks promising and uses zucchini. One of my vegan friends posted it on her Facebook wall. It was the winning recipe from Top Chef Masters in which Zooey Deschanel was a guest judge.

http://www.bravotv.com/foodies/recipes/quinoa-pasta-with-salsa-verde-gremolata-and-tomatoes

Quinoa Pasta with Salsa Verde, Gremolata and Tomatoes

Top Chef Masters, Season 1, Episode 8, Elimination Challenge, Winning Dish
Yield

4 SERVINGS
Ingredients
QUINOA PASTA

    * 1 pound quinoa spaghetti
    * 6 cloves garlic, sliced
    * 1 tablespoons capers, rinsed
    * 1/4 teaspoon chili flake
    * 6 each zucchini, cut julienne on Mandolin (length wise)
    * 1 pint salsa verde
    * 2 cups oven dried tomatoes
    * 2 tablespoons gremolata, for garnish

SALSA VERDE

    * 2 bunches (or 3 cups) fresh Italian parsley
    * 1 bunch (or 1 cup) fresh basil leaves
    * 12 cornichons
    * 2 tablespoons capers, rinsed
    * 4 garlic cloves, minced
    * 1-1/2 cups mild extra virgin olive oil
    * Gray salt to taste
    * Fresh ground black pepper to taste

PINE NUT GREMOLATA

    * 1/4 cup pine nuts, toasted
    * 1/2 cup gluten free white crackers
    * 1/4 cup parsley, minced
    * 1 tablespoon minced garlic, sautéed lightly brown
    * 1 tablespoon lemon zest

OVEN DRIED TOMATOES

    * 2 pints heirloom cherry tomatoes cut in half
    * 2 teaspoons gray salt
    * 1/4 cup good quality balsamic vinegar
    * 1/2 cup garlic cloves, sliced thin
    * 1 cup basil leaves
    * Pinch chili flakes

Directions

QUINOA PASTA

Bring two gallons salted water to a boil. Add pasta to water, stirring to make sure it does not stick together.

In large sauté pan, sauté sliced garlic in olive oil, and add capers and chili flakes when garlic is light brown. Stop the garlic from cooking by adding one cup pasta water to the pan.

Drain pasta, add to pan with zucchini and salsa verde, spoon oven dried tomatoes around plate. Using tongs or a meat fork create a nest of pasta in the center of the plate and top with Gremlata.

SALSA VERDE

Bring a pot of water to a boil. Add herbs and blanch for 15 seconds. Drain into colander and submerge in ice water. When cool squeeze out all water and chop with a knife. Using a food processor or blender, blend all ingredients together, taste for seasoning and adjust consistency (with more olive oil) if need be.

PINE NUT GREMOLATA

In food processor chop pine nuts fine, gluten free cracker and parsley until fine and add other ingredients. Season with salt and pepper.

OVEN DRIED TOMATOES

Combine gently, spread cut on cookie sheet and put in 275 degree convention oven for two hours.

© 2009 Michael Chiarello

I've been making what I like to call "Squashed Crab Balls"  ;)

Just use a simple crab cake recipe (bread crumbs, mayo, spices, onions, smoked dulse, celery, whatever..there are dozens of recipes that are easily convertible) and dice a few crook-neck or zucchini squash and grate a few (depending on size) to sub for the crab.  I find having both diced and grated goes a long way with texture.  They are delightful.

Also, freezing grated squash makes them a little stringy upon thawing, which gives crab cakes a nice consistency.

Your soup looks great--I may try it today!
:)

If you do, please please post a review, even if it's to say "This sux, avoid it!"

I never know if no one ever tries my stuff, or just never posts a review.

That does look delicious!  I may try that soon.

does anyone ever try to make raw pasta noodles with zukes?  I tried yesterday with some farmers market zukes and it was good, but way more watery than when I've eaten it out at restaurants.  I drained on paper towels forever than sprinkled with salt and drained some more.  I just got a dehydrator, maybe I'll try dehydrating them a little. 

other than that I do love zukes in stir-frys and best of all making ZUKEs, I used to work at a restaurant in Hawaii named the
Shack that sold deep-fried zukes with ranch.....................yummmm......................I can kind of recreate that with either panko wwheat breadcrumbs mixed with spieces, (such as a little caynne, and paprika, ) tossed with oil and baked, (I can't usually bringmyself to fry them, although they obviously taste better that way.  I have also used a mixture of about 1tbs or so flour, crushed rice puff cereal, (just because thats what we had here,) same spices, and oil......oh and I cut the zukes lengthwise, like fries, discarding the seedy middle, and I bake them a bit by themselves first because it grosses me out when one is not all the way done.  AND when I toss them I roll them in some of the ranch first to make the crumb stuff stick better....

....................if all this makes sense....................they are good!........................

Oh, so many things to respond to!

I just posted this on my facebook, and the winner seemed to be zucchini bread.

In the Soups recipes I posted a cold zucchini soup that is delcious and refreshing for summer.
http://vegweb.com/index.php?topic=14332.msg89639#msg89639

...but now I'm thinking I might try this instead :) Esp. since I've been craving cold soup--went to make gazpacho and realized my last cuke was bad.

I've been making what I like to call "Squashed Crab Balls"   ;)

Just use a simple crab cake recipe (bread crumbs, mayo, spices, onions, smoked dulse, celery, whatever..there are dozens of recipes that are easily convertible) and dice a few crook-neck or zucchini squash and grate a few (depending on size) to sub for the crab.  I find having both diced and grated goes a long way with texture.  They are delightful.

Also, freezing grated squash makes them a little stringy upon thawing, which gives crab cakes a nice consistency.

I have a crookneck too... I might use it here. This sounds ingriguing! (Ever since I had a mock crab cake sandwich I've been wanting to play around with this some more.)

My garden is producing tons of yellow squash and now -- PATTYPANS!!

What the heck do you do with pattypans? I got my very first one from the CSA yesterday...

does anyone ever try to make raw pasta noodles with zukes?  I tried yesterday with some farmers market zukes and it was good, but way more watery than when I've eaten it out at restaurants.  I drained on paper towels forever than sprinkled with salt and drained some more.  I just got a dehydrator, maybe I'll try dehydrating them a little.  

I have! I don't include the seeds, if that helps. I just take a carrot peeler (or the side of a grater with large holes if I'm lazy ) and shred away. But I stop when I get to the middle. I've had them with tomato sauce and with nooch sauce. Yummm.

Then again, I've never had zucchini "pasta" out, so I have little to compare this method to.

Zucchini!

Take 1 1/2-2 pound of zee stuff and cube it.

Heat a table spoon or two of oil. Slice up a couple of serrano peppers and toss them into the hot oil with 1-1 1/2 teaspoons of cumin seeds.

When seeds are brown, toss in the zucchini, as well as 1/2 teaspoon of turmeric and a tablespoon of ground coriander. Stir it up, cover and cook for 10 or so minutes (until zucchini gets a bit soft) stirring occasionally. Toss in 2-3 tablesoons worth of chopped cilantro.

In the mean time, thow out a 10 oz package of peas.

After you throw in the cilantro, thow in the thawed peas and a teaspoon of salt. Stir and cook until heated though.

Eat until you explode.

I love this recipe. I saw the zucchini header and had to share.