Zucchini Soup (click to open pdf of recipe)
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Lenox Hill CSA -- now Jan Hus CSA 
Hi all,
Here’s a link for a Smitten Kitchen zucchini galette which we tried tonight and absolutely loved- it’s much easier than it seems, too!
http://smittenkitchen.com/2010/06/zucchini-and-ricotta-galette/
From one of our members. . .
Turkey-Zucchini Meatloaf
yield: Serves 8
1 1/4 pounds ground turkey
1 cup coarsely grated zucchini
3/4 cup finely chopped onion
1/2 cup dry seasoned breadcrumbs
1/4 cup chopped fresh parsley
1 large egg
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/4 cup peach preserves
4 teaspoons Dijon mustard
Preheat oven to 350°F. Combine first 9 ingredients in large bowl and mix well. Shape mixture on rimmed baking sheet into 8 x 4 x 2-inch loaf. Bake meat loaf 45 minutes. Remove from oven. Stir preserves and mustard in small bowl to blend. Spread glaze over top of meat loaf. Return to oven; bake until thermometer inserted into center registers 165°F, about 20 minutes longer.
Transfer meat loaf to platter. Cut crosswise into slices and serve.
a few of squash/zucchini recipes:
zucchini carpaccio from epicurious
stuffed squash
stuffed squash with meat from aromas of aleppo
and another:
Zucchini and Olive Breakfast Cake, French-Style
A great, easy recipe, adapted from Yotam Ottolenghi:
Cut the zucchini on the bias into 1cm thick slices. Toss with olive oil, salt, & pepper.
Grill over very high heat, no more than 2 minutes per side, just into there are grill-marks. Toss with a little balsamic vinegar and let sit.
When the zucchini has cooled, mix with chopped walnuts, thinly shaved parmesan, and a big handful of chopped basil. Drizzle with more olive oil and some walnut oil.