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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...

"There are intriguing flavor combinations of this Thai cuisine dish. The mild zucchini is a perfect partner for the stronger flavors in this dish. Compliments of Above & Beyond Parsley, Kansas City, Missouri."

Ingredients: unsalted dry roasted peanuts, fresh ginger...

"From Fine Cooking #65. I love hoisin sauce so decided to try this recipe - and was so glad I did! Prep time includes slicing and salting the zucchini."

Ingredients: dry sherry, garlic...

"Contributed by juleskess on goneraw.com, this was my very first raw meal dish. I have been eating Raw but I was not really putting anything into "preparing" something. This is very good and makes eating raw more interesting. The colors are lovely and the meal is healthy!"

Ingredients: almond butter, garlic...

"This is a delicious AND healthy way to prepare butternut squash. This is the only way I will eat it! You may need to adjust the amount of olive oil you use depending on how big the squash is that you are going to use."

Ingredients: fresh ground pepper, olive oil...

"This is a Japanese style sweet and savory pumpkin recipe. Kabocha has slightly sweet taste, and it is cooked in many different ways in Japanese cuisine. For example, tempura is a popular way to cook kabocha. Cut kabocha into thin slices to make tempura. Also, simmering is a common way. Kabocha tend to keep its shape even if it's simmered. This..."

Ingredients: Japanese pumpkin, dashi stock...

"I threw this together tonight by combining my favorite parts of a couple of other Zaar recipes. You may need to adjust the oil amounts to the size of your vegetables."

Ingredients: dark sesame oil, soy sauce...

"This is typical of lenten dishes from Lebanon. Rich in fiber and nutrients, it makes for a wonderful one dish meal or a substantial side dish. The original comes from a 1997 issue of Eating Well magazine but has been modified to suit my tastes. If you replace the chicken broth with vegetable broth, this is a vegan dish as well."

Ingredients: cilantro, brown lentils...

"This quick side dish has an Asian flair, and is also good with sliced mushrooms thrown in! For the teriyaki sauce, I like to use the honey & pineapple variety."

Ingredients: onions, sesame oil...

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

Ingredients: garlic cloves, plain yogurt...

"I love the veggies you get at the Japanese restaurant. This is a good version. I found it on allrecipes.com."

Ingredients: onions, soy sauce...

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

Ingredients: fresh cilantro, green onions...

"A simple and delicious autumnal recipe from Self Magazine (September 2008). The cumin salt tastes great on any meat or fish, or even on cheese."

Ingredients: cumin seeds, kabocha squash...

"One more thing to do with all that zucchini from the garden. This is a quick, good, and easy side dish that can be served with a weeknight family meal as well as a fancy dinner. Goes great with grilled chicken or even a nice snack on its own."

Ingredients: pepper, lemon juice, olive oil...