Cyndi Duncan - 101 Things to Do with Zucchini

• Shred zucchini onto foil, sprinkle with salt and then let set 15 to 30 minutes to release juices. Squeeze juice out with hands. If using this method, reduce the amount of salt listed in the recipe by half.

• Shred zucchini; place in strainer while preparing next step in recipe. When ready to use, squeeze liquid out with hands.

• Place shredded zucchini in dish towel; squeeze out as much liquid as possible. Take ends of towel and twist to remove remaining liquid.

Toast bread and while still warm, rub with cut side of garlic clove and brush with olive oil.

Preheat grill or broiler. Slice zucchini lengthwise 1/4-inch thick. Grill zucchini slices on both sides until charred. Cut each slice to fit toast. Spread each toast with 1 to 2 teaspoons pesto, top with grilled zucchini slice and 1/2 teaspoon Parmesan cheese. Serve cold or heat under broiler. Makes 6 to 8 servings.

In a large pie plate, combine breadcrumbs, Parmesan cheese, parsley, Italian seasoning and salt. In another pie plate, beat eggs.

In a large, deep frying pan, heat oil. Dip zucchini pieces in egg then in breadcrumb mixture. Using tongs, carefully place in hot oil, turning until browned on all sides, about 3 minutes. Remove and drain on paper towels. Sprinkle with Parmesan cheese while hot. Makes 32 pieces.

With a sharp vegetable peeler, slice zucchini lengthwise into wide, flat ribbons. You will need 32 ribbons; set aside. Drain and pat dry crabmeat to remove as much liquid as possible. In a small bowl, combine crabmeat, mayonnaise, wasabi paste and salt. Cut avocado into thin strips. For each roll-up, fit two zucchini slices together. Place 1 slightly rounded teaspoon of crab mixture at one end. Top with avocado slice, a few shreds of carrot and a basil leaf. Roll up and secure with toothpicks. Serve at once or chill, covered, up to 30 minutes. Makes 16 roll-ups.

*Wasabi paste can be found in the Asian food section in most grocery stores.

Preheat oven to 350 degrees.

Separate muffins and place on a baking sheet. Gently squeeze tomatoes to remove extra liquid; place in a large frying pan. Add 1 tablespoon olive oil and then saute 2 to 3 minutes. Divide evenly onto each English muffin half. In same pan, add remaining olive oil and vegetables; season with salt and pepper. Saute 5 minutes, or until tender. Spoon mixture evenly onto each muffin half. Sprinkle with a few drops of balsamic vinegar and then top each with 2 tablespoons mozzarella cheese and 1 teaspoon Feta cheese. Sprinkle with Greek seasoning and top with a pinch of basil. Bake 15 minutes. Makes 8 to 12 servings.

In a large frying pan, cook turkey, onion and garlic over medium heat. Add zucchini, salsa, corn, red pepper and chiles and then reduce heat. Cover and simmer until vegetables are tender and then stir in seasonings. For each quesadilla, place 1 tortilla in another frying pan and then top with 1/4 cup cheese, 1/2 cup filling and sprinkle with another 1/4 cup cheese. Top with another tortilla. Cook over medium heat, carefully turning once until lightly browned on both sides. Cut into eight wedges. Makes 8 servings.