Preheat the oven to 350 degrees. Grease the bottom and around the bottom edge of an 8-inch loaf pan with shortening, leaving the upper edges uncoated so the batter has something to cling to as it bakes.

Trim the ends of the zucchini but leave the peel on. Grate on the large holes of a box grater; you should have 1 to 1 1/2 cups zucchini. Squeeze some of the water out, but don’t squeeze it completely dry.

In a mixing bowl, whisk together the flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Set aside.

In a small bowl, whisk together the egg, sugar, oil, and vanilla. Stir in the zucchini.

Add the zucchini mixture to the flour mixture and fold lightly until all the flour is moistened but the batter is still a little lumpy.

Spread in the prepared loaf pan and bake for 50 to 55 minutes, until pulling away from the edges a bit and a skewer inserted in the middle comes out clean. Cool in the pan about 5 minutes, then run a knife around the edges to loosen and turn out on to a rack to cool completely.

Preheat oven to 425 degrees.

Using a paper towel, grease a sheet pan with the oil.

Trim off both ends of each zucchini, then cut each one in half lengthwise, then in half lengthwise again to form thick wedges. (If you want them long and thin, you could cut them in half lengthwise once more.) Cut each wedge into 3- to 4-inch-long segments.

Place the flour in a pie plate. In a second pie plate, beat the eggs. In a third, combine the Parmesan, bread crumbs, onion powder, garlic powder, pepper flakes, salt and Italian seasoning.

Working in batches, toss 4 to 6 wedges at a time into the flour, shake off the excess, dip them in beaten egg to coat (use a fork or your fingers to turn them), then into the breadcrumb mixture. (To keep from gunking your fingers up with large amounts of dough, try to remember to use one hand in the flour and bread crumbs and the other hand with the egg. In restaurant kitchens, it’s called “Standard Breading Procedure.”)

Place each coated wedge on one flat side on the baking sheet. Bake for 15 minutes, flip the wedges over to the other flat side and continue baking for 10 to 15 minutes, until brown. Serve hot.

Combine zucchini and onion in a large bowl. Add salt; toss to combine. Add a few ice cubes and enough cold water to cover, stirring until the salt dissolves. Let stand at room temperature until the zucchini is salty and softened, about 1 hour.

Drain well and dry thoroughly between two dish towels or spin a few handfuls at a time in a salad spinner. (It needs to be very dry—too much water will thin the flavor.)

Rinse and dry the bowl. Return the zucchini and onion to the bowl and set aside.

In a saucepan, combine the vinegar, sugar, mustard, mustard seeds, and turmeric. Bring to a boil and reduce the heat to a simmer for 3 minutes, until the sugar is dissolved. Remove from heat and let stand until just warm to the touch.

Pour the cooled brine over the zucchini and onions, stirring to combine. Transfer to sterilized jars, pouring the brine into the jars. Cover and refrigerate for 1 to 2 days before serving. Will keep about 3 months in the refrigerator.

Peel the zucchini with a vegetable peeler, removing all the green skin. Cut in half lengthwise. Use the edge of a spoon to scrape out the seeds from the center, then cut each piece in half lengthwise again, then cut into 1/4-inch-thick slices. You’ll need about 6 cups of sliced zucchini.

Bring the water to a boil in a medium saucepan over high heat. Add the zucchini, reduce the heat to medium and cook briefly, about 3 to 4 minutes, until crisp-tender. Drain well in a colander, then place in a mixing bowl with lemon juice and salt.

In a small bowl, combine the sugar, cinnamon, allspice, nutmeg, cream of tartar, flour, and cornstarch. Mix well. Add to the zucchini and mix well.

Heat oven to 400 degrees.

Line the bottom of a 9-inch pie plate with crust. Dump the zucchini mixture, juices and all, into the crust, and dot with 4 tablespoons of butter, cut into small bits. Cover with the top crust, turning the edges under and crimping.  Cut several vents in the top with the tip of a sharp knife, then scatter the remaining pieces of butter over the crust.

Bake 40 to 45 minutes, until golden-brown. Cool completely on a wire rack before slicing.

Preheat oven to 350 degrees.

Put the squash and zucchini in a large saucepan and cover with water. Bring to a boil, then reduce to a simmer and simmer just a few minutes, until the squash is tender. Drain well and let it cool, then dry the squash between two towels or paper towels. (It’s important to drain and pat the squash dry, so the casserole isn’t too soupy.)

Melt 4 tablespoons butter in a large skillet over medium heat. Add the onion and bell pepper and cook until soft, 6-7 minutes.

Scrape the onions and peppers into a large mixing bowl. Add the squashes, sour cream, cheese, and seasoning and stir to mix well. Spread in a 9-by-7-inch or 8-inch-square casserole dish.

Melt the remaining 2 tablespoons butter. In a small bowl, combine the cracker crumbs, fried onions, and butter and mix well. Sprinkle over the casserole and bake until golden brown and bubbling, 25 to 30 minutes. Serve hot or warm.

Dora’s Savannah Seasoning: 1/3 cup Lawry’s seasoned salt, 1/4 cup salt, 2 scant teaspoons garlic powder and 1 tablespoon freshly ground black pepper. This will make more than you’ll need, but it’s a handy all-purpose seasoning to keep around.