This weeks CSA pickup left us with a lot of zucchini. I've already got quite a bit frozen so we opted to make some zucchini bread. I use the recipe from The Compassionate Cook but I use half the amount of sugar and oil. The results are less desserty but really delicious.
I also made a chunky vegetable sauce last night. I started with a little onion and a lot of garlic in some olive oil. I added some diced tomatoes, tomato paste, quite a bit of shredded zucchini and chunks of eggplant. (I had already peeled and chunked the eggplant, sprinkled it with salt and set it in a colander for about 20 minutes to draw the bitterness out. Before using it just rinse it to remove the bitterness and excess salt.)
I let the sauce cook until the eggplant was just tender. I served it over pasta with Russll's TVP The results were delicious.