Last night I made, for the first time, Marcella's Zucchini Risotto, which calls for sauteeing 1/2 inch rounds of zucchini with minced onions and garlic for about 25 minute before adding the rice. I was a bit surprised at the suggestion to use the rounds - even though I had some nice small zucchini, and next time would probably slice the zucchini in half lengthwise first. I used diluted home made chicken stock instead of beef broth. While my husband "manned" the risotto for the last ten minutes, I made her batter (1/2 cup water, 1/3 cup flour, sifted into the water while you stir with a fork) for the zucchini flowers and fried them. I served them on top of the risotto, along with some slices of the unfried flowers as well. It was really delicious - loved the zucchini "three ways" - served it with some slices of heirloom tomatoes on the side.
Edit - forgot to mention that, for an appetizer tonight, I'm going to take some leftover risotto (well, my husband might not call it leftover - had to wrest it from him) and stuff a little into the remaining zucchini flowers and fry them.