A friend of mine just stopped by the restaurant and asked if I can use few zucchinis. Of course, I said. She came back and handled me three large bags of beautiful fresh zucchini. She told me that she planted several zucchini plants and now she does not know what to do with all the plentiful crop. We agree to exchange her fresh zucchini with some of my salads and my baklava. Here is few recipes to cook your zucchini, if you are in the same situation as my friend.Zucchini With Mint serves 4-64 zucchini, chopped finely1 mdium onion, chopped4 tablespoons olive oil2 cloves garlic, mashed1/2 cup chopped fresh mintsalt and pepper to taste- Heat the olive oil and saute the onion until golden.-Add the zucchini and couple tablespoons of water, toss, cover and cook over medium heat for 10 minutes.-Add the garlic, the mint and the seasoning. Toss and cook for couple minutes. Remove from the heat and serve room temperature or cold. This dish makes a tasty appetizers.Zucchini with Bulgur and Lima Beans Pilafserves 4-61/4 cup olive oil1 medium onion, chopped3 zucchini, finely chopped2 pound frozen lima beans, thawed4 cloves garlic, mashed1 cup chopped fresh cilantro1 cup coarse bulgur or #3salt and pepper to taste-Heat the olive oil in a heavy pan. Saute the onion in the oil until tender.-Add the zucchini and cook over medium heat for 5 minutes.-Add the lima beans, the garlic, the cilantro, stir and cook over low heat for another 5 minutes.-Add 2 cups of water and the seasoning. Bring to a boil, and then stir in the bulgur wheat. Bring back to a boil, stir, cover and cook over mdium heat for 10 minutes. Remove from the heat and keep it cover for another 10 minutes.Stuffed Zucchini in Tahini Sauceserves 4-68 zucchini up to 6-inches in length8 tablespoons olive oil1 medium onion, chopped1 pound fresh mushrooms, chopped2 cloves garlic, mashed4 tablespoons flour1/4 cup chopped fresh tarragon2 cups skim milk1/4 teaspoon white pepper1/4 teaspoon freshly ground nutmeg1/2 cup Parmesan cheesesalt to taste-In a deep pot, bring salted water to a boil. Cut the zucchini lengthwise in half and drop zucchini in the boiling water. Bring back to a boil and cook for 3 minutes. Remove the zucchini from the water, cool, and then with a teaspoon, spoon out the inside of the zucchini. Place the zucchini halves, cut side up, in a deep baking pan.-T0 make the stuffing: Heat 4 tablespoons olive oil and cook the onion until golden. Add the mushrooms, stir and cook until the water evaporate. Season with little salt and pepper. Spoon this stuffing inside each zucchini.-To make the sauce: Heat the rest of the olive oil and cook the garlic for few seconds. Add the flour and blend little bit. Add the milk gradually, whisking constantly to prevent lumps. Add the tarragon and the seasoning. Stir and cook over low heat until the sauce slightly thickens.-Spoon the tarragon sauce over the zucchini and the stuffing. Sprinkle with the Parmesan cheese, and then bake in a 375 degree oven for 30 minutes or until the cheese is golden.