Do you have zucchini piling up in your refrigerator or on your doorstep from generous neighborhood gardeners? Zucchini plants produce an abundant crop, even for those without a green thumb. Because it is so prolific, gardeners and their friends who receive the overflow are always looking for ideas for using the bountiful supply.

Zucchini can be eaten raw, grilled, microwaved, steamed, oven fried or sauteed. Here are some easy ways to include zucchini and other summer squash in your meals:

€ Slice raw to use in salads or with vegetable dip.

€ Dice and marinate in Italian dressing with other cut up raw vegetables for a salad.

€ Cut lengthwise, about 1 inch thick, brush with flavored oil or Italian dressing and grill.

€ Slice, steam and serve, sprinkled with basil and grated Parmesan cheese

€ Cut in cubes and alternate with meat and other vegetables for shish kabobs

€ Use as topping along with green peppers and onions on

veggie pizza

€ Stuff halves with seasoned breadcrumbs or prepared stuffing mix and bake

€ Cook with tomatoes, onions, green peppers and eggplant for a marinara sauce to serve over cooked pasta

€ Use in zucchini bread (substitute apple sauce for the oil in the recipe)

€ Add to quiches, omelets or frittatas

€ Cook and puree to add to soup (puree can be frozen to use later)

€ Cut large zucchini in half and scoop out seeds; fill with ground meat or poultry and rice filling and bake in tomato sauce in covered container until filling is cooked through and zucchini is tender

€ Saute slices with minced garlic in oil until tender; the toss with bread crumbs, parsley, Italian seasoning and grated Parmesan cheese

€ Cut in strips, roll in flavored breadcrumbs, spray with cooking spray and bake in single layer on greased baking sheet until tender and browned

The farmers markets in Cayuga County have a bounty of zucchini and other fresh vegetables that combine so well with it.

For a sample of Potato Zucchini Pancakes, stop at the Cornell Cooperative Extension table at the Auburn Farmers Market Thursday, Sept. 20.

Visit www.cce.cornell.edu/cayuga for more nutrition information and easy recipes.

Christine Gutelius, MA, RD, CDN, is a nutrition resource educator at

Cornell Cooperative Extension of Cayuga County.

Potato Zucchini Pancakes

Makes 4 servings

2 medium baking potatoes, scrubbed and peeled

2 small zucchini, washed

2 eggs

2 tablespoons flour

1 teaspoon onion powder

1 1/2 tablespoons oil, divided

Shred potatoes and zucchini. Place in strainer to allow liquid to drain off. In a large bowl, beat eggs lightly. Stir in drained potatoes and

zucchini. Add flour and onion powder and mix well. Heat 1 teaspoon oil in large skillet over medium heat. Working in batches, spoon 1/4 cup mixture for each pancake into heated skillet. Flatten each pancake, leaving an inch

or more between pancakes. Cook 5 minutes

or until browned on bottom. Turn and cook on other side for 3-5 minutes or until browned. Use remaining oil for additional batch of pancakes. Serve hot with marinara sauce, ketchup, applesauce or sour cream.