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"Fritters are very popular in the Middle East. They are eaten hot or at room temperature as a vegetable side dish or a meze. It couldn’t be simpler to make, but you can dress it up with optional garnishes of black olives, tomatoes, or hard-boiled egg. The perfect use for small, sweet new zucchini. Serve alone or with a creamy garlic-lemon yogurt sauce..."

Ingredients: fresh ground pepper, eggs...

"I found this recipe on a Middle Eastern recipe site which credits Bon Appetit, May '95."

Ingredients: garlic cloves, plain yogurt...

"From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. From Syria and Lebanon regions."

Ingredients: fresh cilantro, green onions...

"Great way to use up all the summer zucchini.
Posted for Zaar World Tour. Source is a Moosewood cookbook."

Ingredients: ground cumin, dried marjoram...

"An exotic way to use those large Zucchini from the garden. The yogurt sauce is a delicious, garlicky treat. Serve with mashed potatoes or rice and a vegetable side dish."

Ingredients: pepper, cornstarch, eggs...

"A very good Low Fat Frittata, you can use or include other veggies or substitute other veggies for the zucchini, A good appetizer or entree. The recipe comes from the American Heart Association,"

Ingredients: egg substitute, egg whites...

"From the Hellenic Hannukah cookbook. This version is from Foradenes, a small, family-owned seaside taverna in the town of Finikki on the island of Syros."

Ingredients: pecorino cheese, eggs...

"A good five stars with the sauce. This is DH's favorite meal and mine too right now. Modified from The Complete Middle East Cookbook by Tess Mallos (She is Greek). This is well worth the effort. Serve this dish with mashed potatoes or it tastes excellent served with Hashweh ("rice Stuffing") Middle East, Palestine used as a bed of rice for laying the zucchini on. Along with a fresh..."

Ingredients: rice flour, fresh ground black pepper...

"Can't give your Zucchini away!!!!
Try these, they can be served hot, cold or even at room temperature.
We love them hot straight from cooking served with lemon wedges and
a nice yougurt based sauce such as Cacik or Tzatziki Sauce.
Found this in a local paper and such a great way to use up those Zucchini over the summer months...."

Ingredients: rice flour, dill, eggs...

"This is a light, simple Mideastern soup with Iraqi flavorings. It can be made into a more substantial soup by adding cooked rice or barley or wheat berries, and/or lentils and/or garbanzo beans. A great way to use up leftover grains and legumes! The recipe has been adapted from Faye Levy's "Feast From The Mideast"."

Ingredients: diced tomatoes, lemon juice...

"From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. Palestine and Jordan."

Ingredients: pepper, fresh lemon juice...

"i threw this dish together when i wanted to do something extra special with zucchini. i was thinking of the delicious zucchini-feta balls the lady at a moroccan food truck in philly used to have me try with my regular falafel. with the addition of the zatar, the dish is very middle eastern, and the feta grounds and warms everything."

Ingredients: fresh ground pepper, feta cheese...

"Iraqi omelet. The difference is that the omelet is taller, you slice it like a pie, and you cook it in a smaller fry pan. I'm putting in parenthesis how I made this for my taste."

Ingredients: eggs, olive oil, onions...

"for zaar 6 a sauce that they use on their meatballs in oman"

Ingredients: pepper, mint, olive oil...