Zucchini with Tomatoes

2 Medium zucchini
1 Medium onion, peeled and chopped
1/2 Pint tomatoes, diced
1-2 Cloves garlic, peeled and mashed
1/2 Teaspoon of rosemary, finely chopped
4 Tablespoons of butter
4 Tablespoons extra virgin olive oil
1/2 Teaspoon pepper

Cut ends off zucchini, cut into quarters lengthwise and slice thinly. Mix with sea salt and let stand about 1 hour. Rinse in a colander and pat dry. Saute zucchini in butter and olive oil in batches over medium-high heat until golden. Set aside. Saute onion in butter and oil until tender. Add tomato, raise heat and saute a few minutes until liquid is almost all absorbed. Add zucchini, garlic, rosemary, and pepper. Saute about 1 minute more until flavors are amalgamated. Don’t let zucchini overcook!

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Mint-Scented Zucchini
3 Small zucchini
1/8 Cup of olive oil
1/4 Cup red wine vinegar
1/4 Cup mint (leaves only)
2 Garlic cloves (finely chopped)
Salt and black pepper to Taste
Toasted pine nuts as garnish
Raisins, as garnish

Slice the zucchini on an angle, 1/4 inch thick. Spread out on a baking rack and let air-dry for 1 hour.

Heat a 10 inch saute pan and add the olive oil. Carefully fry the zucchini, in small batches, until golden brown, about 3 to 4 minutes. Drain on paper towels.

Mix the red wine vinegar, mint, garlic, salt and pepper in a saucepan. Warm over medium heat. Arrange the zucchini in a single layer on a platter, and then spoon the warm mint and vinegar mixture over the zucchini. If adding raisins and pine nuts sprinkle them over the zucchini before pouring on the vinegar. Let the zucchini sit at room temperature for 1 hour or overnight in the refrigerator before serving.

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Zucchini Spice Bread

2 Zucchini
3 cups freshly ground spelt, kamut, or whole wheat flour
2 cups buttermilk, kefir or yoghurt
3 eggs, lightly beaten
1 teaspoon sea salt
1/4 to 1/2 cup maple syrup
2 teaspoons baking soda
1/4 cup melted butter
1/2 cup chopped crispy peacons
1 teaspoon of vanilla extract
1/4 teaspoon nutmeg
1/2 teaspoons all-spice
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger

Soak flour in buttermilk, kefir or yoghurt in a warm place for 12 to 24 hour -- bead will rise better if soaked for 24 hours. (those with lik allergies may use 2 cups flitered water plus 2 tablespoons of whey, lemon juice or vinegar in place of undiluted buttermilk, kefir or yoghurt.) Blend in remaining ingredients. Pour into a well-buttered and floured loaf pan. Bake at 350 degrees for at least 1 1/2 hours or until a toothpick comes out clean.

Use the food processor to cut the zucchini into a julienne, toss with sea salt and let stand for 1 hour. rince, squeeze dry in a tea towel and stir into batter.