In a large fry pan, sauté until soft:
2 Tbsp. olive oil
1/2 cup onions or leeks

Add and sauté briefly:
2 medium zucchini thinly sliced

Add and simmer until zucchini is tender:
1 cup crushed tomatoes
2 tsp. basil
2 tsp. oregano pepper

Carrots and Zucchinis
   
2 carrots, cut on a diagonal
2 zucchini, cut on a diagonal
1 onion, peeled and cut into chunks
1 1/2 tablespoons extra virgin olive oil
Salt and freshly ground pepper
2 tomatoes, cut into chunks
2 teaspoons fresh lime juice or vinegar, or to taste

1. Preheat oven to 400°F.
2. Toss carrots, zucchini, and onion with oil in a bowl. Season with salt and pepper. Cook for 20 minutes, until vegetables are getting soft. Add tomatoes and lime or vinegar, and cook for another 10 minutes or so, until all vegetables are soft.

Zucchini Zucchini Zucchini

2 zucchini (1 yellow, 1 green), finely sliced into rounds
Juice and finely grated zest of 1/2 lemon
1 tbsp chopped Ontario chives
2 tbsp olive oil
salt and pepper
1 bag watercress
1 tbsp toasted pine nuts
100g fresh Parmesan shavings

Zucchini Carpaccio

1 zucchini
1 tbs loosely packed fresh mint leaves
1/2 Tbs extra-virgin olive oil
Squeeze fresh lemon juice
Pinch sea salt
1 Tbs cup pine nuts (1 oz) 1 (6-oz) piece Grana Padano or Parmigiano-Reggiano
Garnish: thinly sliced tips of 2 zucchini blossoms*; 4 fresh mint sprigs

Cut zucchini diagonally into paper-thin slices with slicer. Arrange slices,overlapping slightly, in 1 layer on 2 plates. Make stacks of mint leaves and cut crosswise into very thin slivers, then sprinkle over zucchini. Whisk together oil and lemon juice in a small bowl, then drizzle over zucchini. Sprinkle with sea salt, pepper to taste, and pine nuts. Let stand 10 minutes to soften zucchini and allow flavors to develop. Just before serving, use a vegetable peeler to shave cheese to taste over zucchini, then sprinkle with zucchini blossoms and mint.