Zucchini Medley

Cut bacon into 1/2 inch strips and fry, then drain
_ Cut enough green zucchini and yellow crook neck
squash for your family in the size and shape you
like.
_ Thinly slice an onion and saute in 1-2 tablespoons
of the bacon grease.
_ Add all veggies and stir-fry until tender. Cover if
you want them to steam.

Noreesa Olsen

Zucchini, Veggies, and Cheese

Steam or stir- fry zucchini, enough for your family,
until partially cooked but still crunchy...
_ Pour cream or canned milk over until about 1/2
coverer or so.
_ Sprinkle in some basil, to taste.
_ Add some grated Parmesan cheese to thicken.
_ Stir in some skinned and chopped tomatoes.
_ When everything is med-hot, serve.

Jana Farr

Zucchini Cheese Pie

Mix 1/2 cup cheddar cheese
3 cups shredded zucchini
1 cup bisquick
1/4 cup vegetable oil
1 T. chopped parsley
With a fork beat 4 eggs into above mixture.
Mix well. Salt and pepper to taste.
Pour into a greased 8 X 8 pan.
Bake 40 min. at 375° F or until golden brown."

Elaine Ford

Summer Squash Casserole

6 c. sliced squash
1/4 c. onion
1 can cream of chicken soup
1 can cheese soup or 2 c. shredded cheese
1 c. sour cream
1 c. shredded carrots
1-8 oz. pkg. dry stuffing mix (add extra bread crumbs if desired)
Cook squash and onion in salted water for 5 min. Drain. Combine soup and sour cream. Stir in carrots and cheese. Fold in squash and onion. Combine stuffing mix and margarine. Spread 1/2 of mixture
in bottom of 9 X 13. Layer on veggies then rest of stuffing. Bake 30 min. at 350° F .

Elaine Ford

Squash and Mushrooms

Stir-fry summer squash in oil or margarine or
bacon grease.
Add onion and bacon. Cook until tender.
Add mushrooms and cook 2-3 min.
Sprinkle in enough flour to coat everything. add salt and pepper. Pour in milk and cook until gravy thickness.

ElaineFord

Zucchini Bread

Mix together lightly but well:
3 eggs 2 c. grated squash
3 t. vanilla 1 cup oil
2 c. sugar (some brown)
Sift together:
3 c. flour (some whole wheat)
1 t. baking powder 1 t. soda
3 t. cinnamon 1/4 t. cloves
1/2 t. nutmeg 1 t. salt
1 c. nuts and/or raisins.
Pour into 2 greased loaf pans.
Bake 50- 60 min. at 350° F.
Alt: Use 3 cup zucchini and 1/2 cup oil

Sheila Webb

Garden Zucchini Pie

3 cups loose hash browns OR
5 potatoes, shredded
1 beaten egg
1/4 cup chopped onion
1/4 cup grated parmesan cheese
2 med. zucchini and/or crook-neck,
sliced thin
1 clove garlic, minced (opt.)
1 T. margarine
3 beaten eggs
3/4 cup shredded cheddar or swiss cheese
1/2 cup milk
1/2 tsp. oregano
1/4 tsp. salt
1/4 tsp. pepper
Combine 1 egg, onion, parmesan cheese.
Stir in potatoes. Put in a 9” pie plate. Pat mixture on bottom and up sides of dish.
Bake at 400° F 35-40 min. (until golden) Remove and cool.
In large skillet sauté garlic in margarine a few minutes. Add squash and stir-fry until tender. Cool slightly. Arrange squash mixture on top of crust.
Combine 3 eggs, cheese, and rest of ingredients and pour over squash.
Bake 25-30 min. at 350° F. or until set.
Let stand 10 min. before serving

Elaine Ford

Bacon and Zucchini Soup

8-10 c. cut-up squash
1/2 lb. bacon, cut in 1/2” strips
1 can chicken broth
1 t. salt 1/4 t. pepper
1 1/2 t. seasoning salt 1 t. basil
2 onions, chopped
Fry bacon to crisp and set aside. Sauté onions in
1-2 tablespoons of the bacon grease. Combine ingredients and cook until tender. Cool to desired temperature. Blend in blender until smooth.
Top with parmesan cheese and croutons.

Elain Ford

Secret Smoothies

These drinks are tasty, healthy and have a secret – they all hide veggies in them. I rarely eat vegetables unless they are well camouflaged.

Sierra Smoothie – Award Winning Smoothie Invented by Sierra Conrad
1 banana
6 strawberries
1 handful of blueberries
1(6oz) container of blueberry yogurt
2 cups milk
½ ripe avocado
1 tbsp honey
(add ice if desired)

Blend

Orange Julius
3 cups milk
½ of a 20 oz can of chunked pineapple (with juice)
Large handful of baby carrots
½ can of frozen orange juice (get the kind that's 100% juice)
Tsp vanilla
Two tbsp honey or agave
2 cups ice

Blend until fluffy

Popeye
1 cup water
2 cups spinach (washed)
1 tablespoon flax powder (optional)
2 cups black grapes (with seeds if possible)
8 very large strawberries (or 13 small)
5 tbsp vanilla yogurt
2 tbsp honey or Agave
2 cups ice

Pour water in and add the spinach and flax. Blend VERY well.
Then add all other ingredients and blend

contributed by Shoni Conrad

Batter Dipped Zucchini

1 zucchini sliced
½ C. Flour
½ C. Oil
¼ C. Margarine

Mix flour and ¾ C. Water until smooth. Heat oil until hot and then add margarine. Dip zucchini slices in flour mixture and place in hot oil. Fry until a very light golden color. Place on paper towel to drain. Salt to taste.

Contributed by Vicki Thompson

Zucchini in Cream

2 Zucchini sliced
 ¼ C. Sour Cream
1 Tbl. Butter
¼ C. Grated Cheese
1/8 tsp. Salt
3 Tbl. Bread Crumbs

In a sauce pan simmer Zucchini in water. Cover, for 10 minutes or until tender. Drain well. Place in 8 inch baking dish. Combine sour cream, butter 3 Tbl of cheese and salt in a saucepan. Cook until well blended, stirring often. Pour sauce our zucchini. Top with bread crumbs and remaining cheese. Bake for 10 minutes at 400*.

Contributed by Vicki Thompson

Steamed Zucchini

1 medium Zucchini
1 Tbl. Butter

Cut zucchini into thin strips about 3 inches long leaving skin on. Steam until tender. Put butter on to melt. Salt and Pepper to taste.

Contributed by Vicki Thompson

Zucchini Supreme

2 Zucchini washed and sliced
½ medium onion, diced
¼ Green Pepper diced
1 tsp Salt
½ C. Tomato Sauce
¼ C. Bread Crumbs
½ C. Grated Cheese

Add to a sauce pan: zucchini, onion, green pepper, salt and tomato sauce. Cook covered until tender. 5-10 minutes. Pour into greased casserole pan. Sprinkle with bread crumbs and cheese. Bake at 400* for 20 minutes.

Contributed by Vicki Thompson

Zucchini Au Gratin

4 Tbl. Butter
2 Tbl. Chopped Onion
1 Garlic Clove crushed
2 Zucchini cubed
¼ tsp. Salt
Dash of Pepper
10 Cherry Tomatoes cut in half or 1 Medium tomato cubed
1/8 lb. Cheese cubed
½ C. Soft Bread Crumbs

Melt 2 Tbl. Butter in skillet. Sauté onions and garlic. Add zucchini, salt, pepper and cook for 5 minutes. Layer zucchini mixture with tomatoes and cheese. Melt 2 Tbl. Butter and combine with bread crumbs. Sprinkle bread crumbs on casserole. Bake at 400* for 15 minutes.

Contributed by Vicki Thompson

Colorful Zucchini Casserole

2 Zucchini cubed
1 Garlic Clove crushed
½ C. Frozen Corn
1 Tbl. Salad Oil
½ tsp. Salt
½ C. Mozzarella grated

Combine all ingredients except cheese in a skillet. Cover and cook for 10 minutes. Stir occasionally. Put in casserole dish and sprinkle grated cheese on top. Bake in oven at 400* for 10 minutes.

Contributed by Vicki Thompson

Zucchini Patties

1 medium zucchini, grated, skin included
3 eggs
1 c. Italian seasoned bread crumbs
3 Tb. flour
1/2 tsp. garlic powder
1/2 tsp. onion powder
2 Tbs. parmesan cheese
salt and pepper to season


Set grated zucchini in a colander and hand squeeze off excess liquid. Let it set 5-10 minutes to drain off as much liquid as possible. In a large bowl mix all ingredients together. Prepare a fry pan or griddle with about 1 Tb. or so of olive oil. Heat. Dollop zucchini mixture, a couple tablespoons at a time, to form a patty. Fry about 3- 5 min. on each side until nice and brown. Makes about 8-10 patties.
Contributed by Julia Wing

Summer Vegetable Casserole

2 yellow squash
2 zucchini
6 medium potatoes
1 onion
1 lemon (zest)
4T olive oil
4-6 tomatoes
2 oz. feta cheese
1 1/2 tsp seasoning salt and pepper


Preheat oven to 375*. Cut potatoes into 1/8' thick slices and all other vegetables into 1/4' slices. Ina a bowl, mix all vegatables except tomatoes with lemon zest, 3 T olive oil, seasoining salt, and pepper. Place in 9' x 13' casserole. Top with tomato slices and crumbled feta and drizzle with 1 T olive oil. cover tightly with foil and bake for 1 hour. Remove foil and cook another 10 to 15 minutes or until vegatable are slightly browned.

submitted by Maria Nielson

Zucchini BreaD

2 C. Sugar
3 eggs
1 C. oil
1 C. grated zucchini
1 ½ C. Coconut
2 tsp. Vanilla
3 C. Flour
1 tsp Baking Powder
1 tsp Baking Soda
1tsp. Salt
1 C. Nuts


Mix wet ingredients then add dry ingredients and mix. Pour in 2 greased bread pans. Bake 350 for 45-60 min. 
Contributed by  Jalene Raff

Zucchini Cake with Crunchy Lemon Glaze

For the cake:

1 cup (135g) almonds, pecans, or walnuts, toasted
2 cups (280g) flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher or sea salt
2 teaspoons ground cinnamon
1 teaspoon dried ground ginger
1/2 teaspoon freshly ground nutmeg
3 large eggs, at room temperature
1 3/4 (350g) cups sugar
1 cup (250ml) extra-virgin olive oil
2 teaspoons vanilla extract
2 1/2 cups (300g) finely grated zucchini

For the lemon glaze:

1/4 cup (60ml) freshly squeezed lemon juice
1/3 cup (65g) granulated sugar
1 cup (140g) powdered (confectioner's) sugar

1. Preheat the oven to 350ºF (180ºC). Grease a 10 cup (2.5l) bundt or tube cake pan* with non-stick spray or butter, dust with flour, then tap out any excess.

2. Pulse the nuts in a food processor until finely chopped.

3. In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.

4. In the bowl of a stand mixer with the paddle attachment, beat the eggs, 1 3/4 cup (350g) sugar, and olive oil for 3 minutes on medium speed, until light and fluffy. Stop and scrape down the sides of the mixer, then add the vanilla.

5. Mix in the dry ingredients, scraping down the sides of the mixer bowl to make sure everything is mixed in well, then beat on medium speed for 30 seconds.

6. Stir in the chopped nuts and zucchini.

7. Scrape the batter into the prepared cake pan, smooth the top, then bake the cake for 45 to 50 minutes, until the toothpick inserted into the center comes out clean and the cake has begun to pull away from the sides of the pan.


8. During the last few minutes of the cake baking, make the glaze by whisking together the lemon juice, 1/3 cup (65g) granulated sugar, and powdered sugar.

9. Let the cake cool for 10 minutes, then carefully invert it onto a cooling rack. Brush the glaze over the cake with a pastry brush and let the cake cool completely.

Storage: The cake can be wrapped (or put under a cake dome) and will keep for a few days. You can freeze the unglazed cake. However to apply the glaze, you'll need to defrost the cake then warm it so the glaze will adhere properly.

This cake batter could also be baked in two loaf pans, which is easier for gift-giving, if you're trying to share your zucchini bounty. You may need to reduce the baking time a little to compensate for the smaller pans.


http://www.davidlebovitz.com/archives/2010/08/zucchini_cake_with_crunchy_lemon.html

Pineapple-Zucchini Green Smoothie

Pinapple-Zucchini Smoothie Recipe
1 medium organic zucchini
1/2 cup organic Italian (flat-leaf) parsley
2 stalks organic celery
1/2 can pineapple and juice (I used 1 cup fresh, chopped pineapple)
4 to 6 ounces filtered water
Blend on high for 30 seconds or until smooth.