Mike--I second Len's suggestions. I've been using zucchini with tomato and pasta for the past month.
I had a busy day in the kitchen. I made yogurt. I also made a dent in the pile of tomatoes and made tomato sauce.
For Sunday dinner, I made a new recipe from Kenji Lopez-Alt at Serious Eats: "Summer Vegetables Lasagna with Zucchini, Squash, Eggplant, and Tomato. I had signed up for their emails, and this recipe was featured recently. I also found a lovely eggplant at the farmers market. I used a regular zucchini and a golden arrow zucchini, which is a lovely yellowish orange. While the recipe requires sauteing the slices in olive oil, I followed one commentator's suggestion and brushed them with olive oil and roasted them in a single layer at 400 for 30 minutes. My other change was to replace the butter with olive oil and use 1% milk for the white sauce. To thicken it a bit, I added 1 Tbs. flax meal. I also did not soak the oven-ready lasagna noodles, which is not necessary. That meant I did not put a final layer of noodles on the top. The lasagna was excellent, and perfect for a vegetarian meal.
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