Ah, zucchini. It’s hard to spell, but so tasty in spaghetti sauce! I like to shred zucchini into just about anything I can possibly shred it into, like spaghetti sauce, meatloaf, and milkshakes*. But here are some recipes that are a bit more unusual to put zucchini in.

Zucchini Bread isn’t all that unusual, but this recipe is so good, I just had to include it.

Now, this one *is* odd, but it sounds sooo good! It’s zucchini strudel. Yum. Strudel.

Yet again I’m going to Heather at Home-Ec 101, for her baked egg rolls. These are seriously amazing and so much more healthy than the eggrolls you get at the chinese buffet.

Finally, my own (husband’s) recipe for summer harvest salad:

1 medium zucchini, diced
2 yellow squash, diced
1/2 purple onion, diced
1/2 cup chopped mushrooms
1/2 cup finely chopped cilantro
1 medium tomato, seeded and diced
1/4 cup roasted shelled sunflower seeds

Mix all items together in a large bowl. Toss with 1/2 cup balsamic vinegar and 1/2 cup of zesty italian dressing. Add one tablespoon of grated romano cheese and mix well. Allow to sit in refrigerator for at least an hour before enjoying.

*Okay, not milkshakes. Just seeing if you were paying attention.