Zucchini Anyone?

This summer we joined the local CSA ( Community Supported Agriculture) at our local farm.  We bought a half-share, since there are only two of us at home.  At this time of the summer, as any home gardener knows, zucchini is in abundance.  So, when we pick up our farm box on Tuesdays we are loaded up with zucchini.  (By the way, our CSA also supports our local food bank.)   But,what to do with all of that zucchini?  Well there's ratatouille - a great stew of zucchini, onions, tomatos and eggplant.  Eat a batch and freeze a batch.  There's also sauted zucchini with onions and yellow squash (leftovers go into an omelet for lunch the next day).  And then there's the old hippie standby zucchini bread.
This summer I came across two different recipes for this versatile vegetable, thanks to the Food Network.
The first one is an Ellie Kreiger recipe:
Zucchini Roll Ups
http://www.foodnetwork.com/recipes/ellie-krieger/grilled-zucchini-rolls-with-herbs-and-cheese-recipe/index.html
For this recipe, herb goat cheese also works well.   It's also a great way to use up some of that basil in your garden.

Next is an Ina Garten recipe:
Zucchini Gratin
http://www.foodnetwork.com/recipes/ina-garten/zucchini-gratin-recipe2/index.html

Both of these are going into my recipe rotation for the summer. 
I hope you'll give them a try.
Happy Cooking!