Zucchini and Arugula Soup - adding 1 sliced fennel bulb to the zucchini saute and using tarragon rather than bay leaf. I think the sweetness of these extra ingredients will play nicely against the spicy arugula!
Inspired by an Ayurvedic dal recipe in the Esalen Cookbook, this is a light-bodied, curry-spiced coconut broth thickened with cooked red lentils and structured with yellow split peas. The back notes of ginger, slivered green onions sauteed in butter, and curry-plumped raisins make this a new favorite of mine.
Zucchini Pancakes - A little grated potato binds the cakes and gives them the crispness of latkes, while the zucchini is fresh and lively, perfumed with lemon zest and parsley. http://food52.com/recipes/228-zucchini-pancakes