I love zucchini.  It's not exactly a nutritional powerhouse - 1 cup of chopped zucchini has 20 calories, 4 grams of carb, 1 gram of fiber, and 2 grams of protein.  But, whatever,  it's healthy enough, I like it, and my husband grows it.  It hasn't been that great of a year for it in our garden, so I've been making all my favorites first.

Last night, using the very last two zucchini from the garden a few of the eggplants (they didn't have a great year, either), and just putting a dent in the bumper crop of tomatoes, I made Tomato Zucchini Casserole.  The addition of the eggplant gave this an incredible silky consistency.  It was served with a very tasty Quinoa Risotto (I do not know why it is named risotto because there is no rice, but, again, whatever).

The day before, I had made Banana Walnut Muffins - which, IMHO, needed a found half of zucchini grated into it.  They were quite pretty.  I baked them in a mini muffin pans so they cooked and cooled quickly and were nice on a fruit tray for lunch (we had company - I'm not that nice to my family!)

My hands down favorite is Briam Florinis, which is a greek dish.  I always have to make it in my biggest stoneware, and it has yet to last 48 hours.  It's messy to make, but oh so worth it.  Make this for your favorite vegetarian.

Anyone who lives in Ann Arbor please feel free to leave your excess zucchini on my porch!