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Location: Montreal -> CT -> MA -> Montreal -> Ottawa
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Eggplant parmesan... without the eggplant... substitute zucchini, sliced lengthwise. It's delicious. I've had it many times and I like it even better than eggplant parm.
Bacon/onion/garlic - sweat, add rough chopped zucchini and broth to barely cover, add peeled/chopped potatoe. When potatoe is tender use immersion blender, blender or potatoe masher to get soup texture of your choice. Serve with sour cream, fried onions, crispy bacon. Freezes really well.
I'm roasting eggplant, zucchini, leeks and garlic tonight.
Husband likes when I scoop out the innards, and fill the "boat" with spaghetti sauce and bake.
Love fried zucchini with ranch dressing.
It's also good in a vegetable tempura.
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