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" Experiencing a bumper crop of zucchini this summer? Lucky you! Whether eaten raw, steamed, grilled, or saut\u00E9ed, this delicious squash will keep your belly full and satisfied all summer long. Here are some &amp;quot;outside the box&amp;quot; ways to use zucchini:  Zucchini and Ham Ribbons (below left): While a mandolin is ideal, using a vegetable peeler is an easy alternative for getting long, thin, even slices of zucchini for this refreshing dish.    Greek-Style Stuffed Zucchini: When halved, zucchini&amp;#039;s natural canoe shape makes stuffing them a no-brainer. And no need to limit yourself to beef and bulgur, try rice, couscous, ground turkey, or chicken.    Zucchini Carpaccio (right): The key to this super fast vegetarian carpaccio is the thinness of the zucchini slices, which soak up the simple, lemony dressing.    Chicken and Zucchini Mole: This savory, rich mole has all the complexity of that Mexican classic, but requires only a fraction of the steps. With just enough sweetness and spice, it is guaranteed to keep your taste buds on their toes.    Still have leftover zucchini after all that? Throw super thin slices on your next pizza before you bake it, layer it into a lasagna, pickle them (my favorite!) , or grill them up alongside eggplant, red bell peppers, and tomatoes for a grilled ratatouille. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a22929/eight-zucchini-recipe-ideas/>