BG I have a zucchini soup recipe with noodles that we like - it is quite mild in flavour but yummy with some chili and parmeson on top! I can post the recipe tomorrow if you like (I'm at work!). Also with zucchini you can thinly slice, dip in egg and coat in seasoned breadcrumbs or polenta. Then lightly fry in some olive oil. It is really nice in sandwiches, focaccias or as a side dish! We have it cold in summer with cold meats, salads etc.
Wow sounds like you have a massive green thumb! Have you thought about selling some of your fruit/veg? I'd buy it in a flash lol!
haven't sold any yet, and don't think i would (we've fed half the town though i'm sure) - i'm too much of a perfectionist and would feel bad selling something with a marked skin - i'll eat it myself, but won't sell it (iykwim!)
not keen on the idea of zucchini soup - mum makes one and i find it very bland - but i'm happy to give anything a go once! if i don't enjoy it, DH can take it to work with him (or we'll feed the dogs - they cos a fortune to feed, so i don't mind sharing our cheaper meals!)
tali, i make a mean gravy - take the meat out of the pan, get the drippings bubbling nicely - add some gravy flour (it's just a type of flour that doesnt go lumpy) - add enough to absorb all the dripping so it's like you're mixing playdough in the pan, then slowly add water while keeping it hot (and not burning) - if i find it's a bit light in color, i'll add maybe a tblsp of gravox for color. keep stirring ( i use a whisk) until it's the volume and consistency you want. the more dripping, the more gravy. i tend to also pour some of the dripping off if it's too much, and if it looks fatty, will let it sit first. add salt and pepper to taste. my gravy is always a hit (but so hard to explain in writing!)
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