Individual Zucchini and Fetta pies
Spray muffin pans with canola oil to grease. Defrost 3 sheets of ready made puff pastry and cut circles to fit the muffin pans (I could get 5 out of each pastry square). Line each of the muffin pans with a circle of pastry. Whisk 4 eggs with a splash of water, add 500 g grated zucchini (squeeze excess moisture from the zucchini first), 150g cubed fetta cheese and herbs of your choice (I used dill which works really well with fetta). Spoon mixture evenly into prepared muffin pans, bake in a moderately hot oven for approx 30 minutes or until pastry is golden brown and filling is set.
Chocolate, Zucchini and Pecan cake
Spray a 25cm wide cake pan with canola oil to grease. Sift 2 cups plain flour, 2 tspn bicarb soda, a pinch of salt, 1 tspn cinnamon and 1/4 cup drinking cocoa into a bowl. In a separate bowl beat 3 eggs with an electric mixer until pale. Gradually add 1 1/2 cups white sugar and 1/2 cup vegetable oil, beating all the time. Slowly add the flour mixture and 3/4 cup milk. Squeeze excess moisture from 250 g grated zucchini and add to batter with 1 tspn vanilla essence and 1 cup roughly chopped pecans. Pour into prepared cake pan and bake for 50 minutes in moderate oven or until cooked when tested. Guaranteed to be devoured - even by those who hate zucchini.
Creamy Zucchini Soup
Roughly chop 1 onion, 1 kg zucchini and 2 large potatoes. Gently fry the onion in 1 tbs oil in a large saucepan until translucent, then add the zucchini and potato and lightly saute. Add 1 litre of chicken stock and a little extra water (about 1 cup). Cook until vegetables are soft. Blend until smooth then add 1/2 cup cream (or milk if you prefer) and salt and pepper to taste.
Zucchini and Cranberry Bread
Sift 2 1/2 cups plain flour, 1 1/2 tspn bicarb soda, 1 tspn cinnamon and 1/2 tspn allspice into a bowl. Add 3/4 cup white sugar, 1/2 cup brown sugar and mix well. Add 3 eggs, 200ml canola oil, 500g grated zucchini (squeeze excess moisture), and 1/3 cup dried cranberries. Mix well and spread into greased loaf pans (I made mine into a large and a smaller loaf). Bake in a slow oven for approx 1 hr or until cooked when tested in the middle. This is MAGNIFICENT thinly sliced and eaten with a beautiful soft cheese and quince paste.