Zucchinis are relatively easy to grow and can be cooked in a variety of ways. Here is a straightforward zucchini cake recipe from Janice Thompson, the cake lady of the dean’s office.

Zucchini Cake

3 cups flour
1 ¼ tsp salt
1 tsp baking soda
¼ tsp baking powder
1 tsp cinnamon
1 cup vegetable oil
1 cups sugar
3 eggs
2 cups shredded zucchini
2 tsp vanilla
1 cup nuts or raisins

1. Preheat oven to 325
2. Sift flour, salt, baking soda, baking powder, and cinnamon together. Set aside
3. In a bowl, mix the oil, sugar and eggs
4. Drain shredded zucchini and add to bowl along with vanilla
5. Stir in the dry ingredients
6. Add nuts/raisins
7. Grease and flour loaf pan
8. Bake for 60 minutes or until toothpick is clean

Susan Gilstrap recommends this recipe for using up some of your excess vegetables from your garden.

Simple Summer Spaghetti
(Using Fresh Grilled Vegetables)

12 oz. packaged dry spaghetti or shaghettini
¼ cup extra virgin olive oil (for spaghetti dish)
5 cloves garlic, coarsely chopped
Pinch crushed red pepper flakes (or to taste)
¼ cup fresh basil leaves, torn
¼ - ½ cup grated Parmesan Cheese
2 cups red and/or yellow cherry tomatoes, quartered (or grape tomatoes)
2 cups cut-up grilled zucchini, summer squash, bell peppers, quartered onions, asparagus, etc. (see grill recipe)

1. Grill available garden-fresh veggies as summer progresses. For cooking purposes, cut vegetables in uniform size (about ½ inch chunks). Put a light coating of olive oil and a sprinkle of sea salt/kosher salt or your favorite grill seasoning on dry vegetables. Place in a grill pan sprayed with olive oil. Place over hot coals for 10 minutes, stirring occasionally. Don’t overcook—vegetables will continue to cook after taken off the grill.

2. Bring large part of salted water to boiling. Add spaghetti and cook pasta 9-10 minutes (al dente). Strain and save 1 cup pasta water.

3. Meanwhile, in extra large skillet combine ¼ cup olive oil, garlic, and crushed red pepper; cook over medium heat about 3 minutes until garlic begins to soften. Do not let garlic brown. Stir in vegetables, tomatoes, and torn basil. Season with salt & pepper.

4. Reduce heat to low; stir pasta liquid and spaghetti into vegetables in skillet. (If skillet is too small, mix all ingredients in large pot.) Heat thoroughly. Sprinkle with Parmesan Cheese. Transfer to large serving bowl. Sprinkle with chopped fresh basil. Makes 4-8 servings.

Notes: You can grill more vegetables for this recipe if desired. To add some extra flavor, use McCormick Grill Mate Montreal Chicken seasoning on vegetables.