From Elaine Borish's book, What Shall I Do With All Those Courgettes, published by Fidelio Press, but now appears to be out of print I provide:

Neapolitan Zucchini and Aubergine with Pasta

8 oz (225 g) pasta shells
2 medium onions, sliced
3 large cloves garlic, sliced
3 red peppers, cut into strips
4 tablespoons olive oil, plus a
little more for the topping
2 aubergines (eggplants), diced
2 bay leaves
salt
1 teaspoon marjoram
1 teaspoon thyme
6 small zucchini, sliced
12 tomatoes, chopped
3 tablespoons tomato paste
6 oz (175 g) cheese, grated
14 oz (400 g) whole-wheat
breadcrumbs


1. Cook the pasta shells (or any other small shape such as bows).
2. Sauté onion, garlic and peppers in oil.
3. Add aubergines, bay leaves, salt and herbs.
4. Add zucchini, tomatoes and tomato paste and gently stir it all together.
5. Cover and simmer for about 20 minutes, until sauce thickens.
6. Mix in the cooked pasta shells, and put it all into an ovenproof casserole.
7. Make a gratin topping by combining cheese and breadcrumbs, moistened with a little oil, and spread the mixture over the top. Bake at 350°F (180°C) for 50 minutes.

Serves 6

and

Fish in Foil

Prepare this one ahead of time for company; when ready, just take foil packets from refrigerator and cook. Couscous would go nicely with this dish. Or rice.

1 small zucchini, thinly sliced
6-8 fresh mushrooms, sliced
1 small red onion, thinly sliced
2 6-oz (175 g) firm fish fillets
2 tablespoons olive oil
juice of 1 lemon
2 fl oz (¼ cup or 60 ml) dry white wine
salt and freshly ground black pepper
1 tablespoon shredded fresh basil (or 1 teaspoon dried)
6 black pitted olives


1. Take 2 sheets of aluminum foil 12 x 24 inches (30 x 60 cm) and fold each sheet in half to form a double thickness.
2. On the center part of each foil square brush a little oil, then arrange on it half of the ingredients: zucchini, mushrooms, fish, onion slices.
3. In a small bowl, combine olive oil, lemon juice, wine, seasonings, and basil and dribble the mixture over each arrangement. Place halved olives on top.
4. Fold the foil into airtight packets.
5. Bake in a preheated oven at 425°F (220°C) for 20-25 minutes.
6. With a spatula, carefully lift the fish and vegetables out of the foil onto individual, warmed serving plates and pour any leftover liquid over each serving.
Serves 2