Zucchini Cobbler
Crust:
4 cups all purpose flour
2 cups sugar
1 1/2 cups cold margarine or butter
1 teaspoon ground cinnamon

Filling:
8 cups peeled, shredded zucchini
2/3 cup lemon juice
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

For filling:
In a large saucepan, over medium low heat, cook and stir zucchini and lemon juice for 5 to 10 minutes or until zucchini is tender. Add sugar, cinnamon and nutmeg; simmer 1 minute longer. Remove from the heat; set aside.

For crust:
Combine flour and sugar in a bowl/ cut in margarine until mix resembles coarse crumbs. Stir in 1/2 cup zucchini mixture. Press half of crust mixture into a greased 15 x 10 by 1 inch pan. Spread zucchini over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. Bake at 375F for 35 to 40 minutes or until bubbly.

Zucchini Quesadillas
2 tablespoons olive oil
1 medium zucchini, shredded
1/2 yellow or red bell pepper, finely chopped
1 small red onion, thinly sliced
2 garlic cloves, minced
1 teaspoon ground cumin
1/4 cup chopped fresh cilantro
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large tomato, seeded and chopped
juice of 1 lime
1 teaspoon chili powder
1/4 teaspoon hot pepper sauce, optional
4 whole wheat or white flour tortillas, 8 inch diameter
2 tablespoons toasted pine nuts
2 cups Monterey Jack cheese, shredded

Heat the oil in a skillet over medium heat. Add the zucchini, bell pepper, onion, garlic and cumin. Cook for 5 minutes or until all the vegetables are soft. Stir in the cilantro, salt and black pepper. Set aside. In a small bowl, combine the tomato, lime juice, chili powder and hot pepper sauce if using. Spread one fourth of the zucchini mixture evenly one half of each tortilla. Sprinkle each with 1 1/2 teaspoons pine nuts and one fourth of the cheese. Fold the tortillas in half. In a large skillet over medium low heat, cook the quesadillas for 5 minutes, turning once, until the cheese is melted. Cut the quesadillas into wedges and top with generous amounts of the tomato mixture. Makes 4 servings

Crunchy Zucchini Sticks
3 med. zucchini
1/2 c. wheat germ
1/2 c. finely chopped almonds
1/4 c. grated Parmesan cheese
1/2 tsp. salt
1/4 c. margarine or butter, melted

Cut each zucchini lengthwise into fourths, then lengthwise into halves to form sticks. Cut each stick lengthwise into halves (each zucchini makes 16 sticks). Mix wheat germ, almonds, cheese and salt in plastic bag. Roll about 8 zucchini sticks at a time in margarine until evenly coated. Lift with fork. Shake sticks in wheat germ. Lay on an ungreased cookie sheet. Cook in 350 degree oven until crisp and tender, about 15 minutes. Preparation time: 30 minutes. Serves: 6.

Batter Fried Zucchini
pancake batter mix
zucchini
oil for frying

Get the ready made pancake batter mix and mix it with enough water to make a thick batter. Slice the zucchini about 1/8 thick. Heat the oil to hot but not smoking, Dip each slice of zucchini in the batter and fry until golden on each side, salt while you drain.

Pasta Stuffed Zucchini Boats
2 med. zucchini (about 8 oz. each)
1 tbsp. olive oil
1 sm. onion, chopped (1/2 c.)
1 clove garlic, crushed
1/4 c. orzo (rice-shaped pasta)
1 sm. fresh, ripe tomato, chopped
1/4 c. peas (fresh or frozen, thawed)
1/4 c. Parmesan cheese, freshly grated
2 tbsp. fresh basil leaves, chopped or 2 tsp. dried
1/2 tsp. freshly ground back pepper

In 2 quart saucepan over high heat, bring 1 quart water to boil. Meanwhile, cut each zucchini lengthwise in half. Using mellon-baller or small spoon, scoop out zucchini flesh, leaving 1/4 inch shells. Chop flesh coarsely. Set both flesh and shells aside. In 12 inch skillet over medium-high heat, heat oil; add onion and garlic; cook about 5 minutes, stirring frequently, until onion is softened. While onion cooks, add orzo to boiling water; cook 4 minutes, stirring frequently until almost tender. Add chopped zucchini flesh and tomato to onion in skillet; cook 4 to 5 minutes, stirring until zucchini is crisp-tender. Remove from heat. Drain orzo; add to skillet, along with peas, grated Parmesan, basil and pepper, stirring well to mix. Spoon 1/4 of mixture into each zucchini shell. Wipe out skillet; arrange filled shells over bottom. Carefully pour 1/2 cup water into skillet around zucchini; bring to boil over medium-high heat. Reduce heat to medium; simmer, covered, about 10 minutes until zucchini shells are tender. Makes 4 servings.

Zucchini Orange Cake
1 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
3/4 c. sugar
1/2 c. vegetable oil
2 eggs
1/2 c. All Bran cereal
1 1/2 tsp. grated orange peel
1 tsp. vanilla
1 c. grated zucchini
1/2 c. chopped nuts
1/2 to 3/4 c. raisins (opt.)

Combine flour, baking powder, soda, salt, cinnamon and nutmeg. Set aside. In large bowl, beat sugar, oil, eggs until well combined. Stir in cereal, peel, vanilla. Add flour mixture, zucchini and nuts. Mix well. Spread evenly in greased 10 x 6 x 3 inch (1 1/2 quart) glass baking dish. Bake at 325 degrees for 35 minutes or until wooden pick inserted near center comes out clean, cool completely. Spread with orange-cream cheese frosting. Yield: 12 servings.

Zucchini Casserole
4 medium zucchini, sliced
1/2 cup chopped onion
6 tablespoons butter
3/4 cup shredded carrots
2 1/4 cup herb stuffing cubes
1 10 ounce can cream of chicken soup
1/2 cup sour cream
grated cheddar cheese

Cook zucchini until slightly tender; drain. Saute onions in butter until clear. Add zucchini and carrots. Stir in stuffing cubes, soup and sour cream. Place in casserole, top with cheese. Bake at 350F for 30 to 40 minutes.

Stuffed Zucchini
1-1/2 lbs. small zucchini
1-1/2 c. fresh bread crumbs
3/4 c. grated Parmesan cheese, reserve 1/4 c. for topping
1/4 c. minced onion
2 tbsp. chopped parsley
1 tsp. salt
1/8 tsp. pepper
2 eggs, beaten
2 tbsp. margarine

Scrub zucchini well, cut off ends, but do not pare. Cook whole with 1 teaspoon salt in boiling water, covered until tender (about 5 to 7 minutes). Preheat oven to 350 degrees. Cut zucchini in half, lengthwise. Carefully remove squash from shells with spoon. Chop into small pieces, then combine with remaining ingredients except butter and 1/4 cup cheese. Pile mixture lightly into zucchini shells. Dot with margarine. Sprinkle with 1/4 cup Parmesan cheese. Bake, uncovered, 30 minutes or until light brown on top.

Zucchini Stroganoff
1/2 pound ground beef, turkey or lamb
1/4 cup chopped onion
1/2 can mushroom soup
1 cup egg noodles
1 cup sliced zucchini
1/2 teaspoon chervil or basil
2/3 cup sour cream
salt and pepper

Place ground meat and onion in 10 inch skillet. Cook until meat loses pink color. Spread over the meat mixture, the mushroom soup, noodles, zucchini and seasonings. Simmer covered until noodles are done. Stir in sour cream and warm through. Serves 2.

Stuffed Zucchini
1 1/2 pounds uncooked lean ground beef
1 large onion, chopped
1 large green pepper, chopped
1 1/4 cups soft teaspoonful
1 egg, beaten
1 tablespoon dried parsley
1 teaspoon basil
1 teaspoon Italian seasoning
1 teaspoon salt
1/8 teaspoon pepper
16 ounces canned tomato sauce, divided
2 medium tomatoes, chopped
5 medium zucchini
2 cups mozzarella cheese, shredded

In a large bowl, combine the first 11 ingredients and 8 ounces of tomato sauce; mix well. Stir in tomatoes. Halve zucchini lengthwise; scoop out seeds. Fill with meat mixture; place in two 13 x 9 inch baking dishes. Spoon remaining tomato sauce over each. Bake uncovered at 375F for 45 minutes or until zucchini is tender. Sprinkle with cheese the last 4 minutes of baking. Serves 12.

Zucchini and Squash Casserole
2 med. zucchini, sliced
2 med. squash, sliced
1 lg. onion sliced into rings and separated
2 to 3 cups shredded cheddar cheese

Spray casserole dish with Pam. Layer 1/2 of each of the above listed ingredients in order listed, then repeat. Bake in 350 degrees oven or in microwave on High until vegetables are tender. (Approximately 1/2 hour in oven or 15 to 20 minutes in microwave). Once cooked, if desired, broil for a couple of minutes to lightly brown top. Serves 4.

Zucchini and Potatoes with Herb Sauce
2 pounds zucchini peeled and cut into 1/4 inch thick slices
3 tablespoons olive oil
salt and freshly ground black pepper to taste
1 1/2 pounds baking potatoes

Herb Sauce:
1/4 cup Italian parsley, leaves only
1/4 cup capers, preserved in wine vinegar, drained
1/2 tablespoon fresh tarragon leaves
1 hard boiled egg
1 teaspoon anchovy paste
1 teaspoon Dijon mustard
2 tablespoons fresh lemon juice
1/2 cup olive oil
salt to taste and freshly ground black pepper to taste

Preheat oven to 450F. In a shallow baking pan toss zucchini with 1 tablespoon oil and salt and pepper to taste and spread in one layer in pan. Roast until golden, about 10 to 15 minutes. Peel potatoes and cut crosswise into 1/4 inch thick slices. In a shallow baking pan toss potatoes with oil and salt and pepper to taste and spread in one layer in pan. Roast potatoes until golden, about 20 minutes. Potatoes may be roasted 8 hours ahead and kept covered at room temperature. Make herb sauce: Finely chop the parsley, capers, tarragon and hard boiled egg. Transfer to a medium sized bowl and stir in remaining ingredients. Season with salt and pepper. Arrange the zucchini and potato slices on a platter and drizzle with the herb sauce. 12 servings as part of a buffet.

Zucchini Bread
6 egg whites
1/4 cup oil
1/2 cup unsweetened applesauce
1/2 cup sugar
3 teaspoons vanilla
3 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 teaspoons cinnamon
2 cups shredded zucchini
1/2 cup chopped walnuts
1 1/2 cups crushed, unsweetened pineapple
1/2 cup raisins

Cream egg whites, oil applesauce, sugar and vanilla together until thick and foamy. Withholding 1/2 cup of flour, add the remaining ingredients. Stir well. Adjust consistency of the "batter" with the remaining flour. It should not be thick, but not runny, nor dry. Spray two 5 by 9 inch loaf pans with nonstick spray. Bake at 350F for 50 minutes or until done.

Zucchini Flatbread
1 cup flour
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon baking powder
2 egg whites
1 cup shredded zucchini
1/4 cup plain yogurt or sour cream
1 jalapeno pepper, diced
2 tablespoons grated Parmesan cheese

In a large bowl mix together the flour, salt, pepper and baking powder. In another bowl, beat the egg whites until light peaks form. To the flour mixture add zucchini, yogurt, jalapeno and cheese. Fold in the egg whites. Spread the dough in a greased 9 X 9 baking pan and bake at 350F for 40 minutes.

Baked Zucchini with Cheese
2 pounds zucchini, peeled and grated
1/2 cup milk
2 tablespoons vegetable oil
1 large onion, chopped
10 ounces kashkeval or muenster cheese, grated
6 large eggs, lightly beaten
1 teaspoon salt
ground black pepper to taste
3/4 teaspoon sugar
3 tablespoons chopped fresh parsley or dill, optional

Preheat the oven to 350F. Grease an 8 inch square or 11 x 7 inch baking pan or two 8 inch pie plates. Squeeze out any excess liquid from the zucchini. Bring the zucchini and milk to a low boil and simmer for 5 minutes. Drain. Heat the oil in a medium skillet over medium heat. Add the onion and saute until golden, about 15 minutes. Combine the zucchini, onion, 2 cups of the cheese, the eggs, salt, pepper, sugar and if desired, the parsley or dill. Spoon into the prepared pan and sprinkle with the remaining 1/2 cup cheese. Bake until golden brown, about 25 minutes. Serve warm or at room temperature.

Zucchini Soufflé
4 c. zucchini, unpeeled and shredded, loosely packed (usually 4 to 6 med. zucchini)
1 tsp. salt
1 c. strong Cheddar cheese, shredded
1 tsp. onion, minced
1/4 c. parsley, chopped
1/8 tsp. garlic powder
2 tbsp. green pepper, chopped
1/4 c. Bisquick
3 red pimentos, chopped
3 sm. eggs, beaten

Add salt to shredded zucchini and set aside for 1 hour; squeeze out excess water. Mix with next 7 ingredients. Add 3 beaten eggs and mix. Place in a buttered 1 1/2 quart casserole. Bake at 325 degrees until done (approximately 45 minutes). Serves 6 to 8.

Zucchini Fritters
1-1/2 c. sifted flour
2 tsp. baking powder
3/4 tsp. salt (or less)

Mix: 1 egg, beaten 1 c. finely chopped zucchini

Add dry ingredients to wet ones. Drop tablespoonfuls in hot Crisco or bacon grease. Brown on each side. Drain on paper toweling.

Pineapple Zucchini Cake
3 eggs
2 c. sugar
1 c. oil
2 tsp. vanilla
2 c. shredded zucchini
1 c. well drained crushed 8 oz.
pineapple
3 c. flour
1 1/2 tsp. cinnamon
2 tsp. soda
1 tsp. baking powder
1/2 tsp. salt
2 c. crushed walnuts
2 c. shredded carrots

Beat eggs and add sugar, oil, vanilla and continue to beat until thick. Stir in shredded zucchini, carrots, walnuts and pineapple. Then combine rest of ingredients and stir in zucchini mixture. Grease and flour two loaf pans (5x9). Bake at 350 degrees for about one hour cool pans for 10 minutes and turn out on racks until cold.

Zucchini Squares
3 c. thinly sliced zucchini or cubed
1/2 c. chopped onion
1/2 c. grated Parmesan cheese
2-3 tbsp. parsley
1/2 tsp. salt
1/2 tsp. oregano
2 dashes Tabasco
1 tsp. garlic powder
1/2 c. oil
4 eggs, beaten
1 c. Bisquick

Mix all ingredients except Bisquick together, add Bisquick. Pour into 13 x 9 inch pan. Bake at 350 degrees for 30-35 minutes. Cut into small squares

Zucchini Boats
2 zucchini, about 6 to 7 inches long
1/4 lb. bulk sausage or lean ground beef
1 slice whole grain bread, crumbled
1 tsp. instant onion
2 tsp. parsley flakes
1/8 tsp. garlic powder
1/8 tsp. red hot pepper sauce
1 egg
1/2 c. shredded cheddar cheese, divided
3 tbsp. parmesan cheese, divided

Wash and trim ends of zucchini. Cut in half lengthwise. Scoop inside out leaving a boat. Cook meat, drain, add zucchini from inside of zucchini and all other ingredients. Toss and fill boat. Sprinkle top with rest of cheeses. Bake 350 degrees approximately 45 minutes or until zucchini boat is tender. Easy to increase recipe from 4 to 40 boats. You can't make a bad one. Serves 2 to 4.

Zucchini Pasta Salad
1/4 lb. fettuccine
1/4 c. oleo margarine
2 cloves garlic
1 sm. carrot
1 sm. zucchini
1 sm. yellow bell pepper
1/4 c. fresh basil
2 tbsp. fresh parsley
1/4 c. grated Parmesan cheese
1/8 tsp. ground pepper

Prepare pasta as directed. In large skillet sauté minced garlic and julienned (peeled) carrot in 2 tablespoons margarine. Add zucchini, ends trimmed, then julienned, pepper, seeded and julienned and then the other 2 tablespoons of margarine. Stir fry 3 minutes. Mix in with the drained past: snipped basil, snipped parsley, ground pepper, grated Parmesan cheese and sautéed vegetables. Serves three. 335 calories per serving, 10 grams protein, 34 grams carbohydrates, 19 grams fat, 331 milligrams sodium.

Three Cheese Zucchini Parmigiana
1 cup dry bread crumbs
1 cup grated lowfat Parmesan cheese
1 clove garlic
1 teaspoon basil leaves
1/2 teaspoon dried oregano
3 large zucchini
8 egg whites, slightly beaten
3 cups lowfat ricotta cheese
1/4 cup fresh parsley, minced
1/2 teaspoon salt
2 1/2 cups lowfat spaghetti sauce
2 cup lowfat mozzarella cheese, shredded

Preheat oven to 375F. Combine first five ingredients in a food processor or blender; blend for 20 seconds. Set aside 2/3 cup of mixture for topping. Dip zucchini in two egg whites; coat with crumb mixture and place and place on two baking sheets prepared with olive-oil spray. Bake for 12 to 15 minutes. Mix ricotta, six remaining egg whites, parsley and salt. Spread half the spaghetti sauce in a 13 x 9 inch baking pan. Layer 1/3 of zucchini, 1/2 the ricotta mixture and 1/3 of mozzarella. Repeat layers and top it off with remaining zucchini, spaghetti sauce and mozzarella. Sprinkle reserved 2/3 cup crumb mixture and bake for 45 minutes. Let cool for 10 minutes., cut into squares and serve.

Creamy Broccoli and Zucchini
2 c. chopped fresh broccoli
2 c. unpared zucchini
1 med. onion, chopped
1 clove garlic, minced
3/4 c. milk
1 1/2 c. Ricotta (or creamed cottage cheese)
8 oz. spinach noodles, cooked
2 tbsp. butter or margarine
3 tbsp. flour
2 tbsp. parsley, chopped
1 tbsp. sherry
Pinch oregano
1/2 c. Parmesan cheese

Cook broccoli and zucchini together until tender (steam 8-10 minutes). Drain well. In saucepan sauté onion and garlic until tender (not brown). Blend in flour, parsley and oregano. Add milk. Cook and stir until thick and bubbly. Add Ricotta cheese. Cook and stir until cheese is almost melted. Stir in cooked vegetables and heat through. Serve over hot noodles. Sprinkle with Parmesan cheese.

Zucchini Parmesan
1 large zucchini
1 cup flour
salt and pepper to taste
1 cup milk
1 egg
1 cup Italian bread crumbs
3 tablespoons olive oil
6 thin slices prosciutto
6 slices mozzarella cheese
Parmesan cheese, grated
1 tablespoon fresh parsley, chopped
marinara sauce
1 tablespoon fresh basil, shredded

Cut the zucchini on the diagonal in 1/8 inch thick slices. Dredge the zucchini slices in the flour salt and pepper mixture, next dip the slices into the milk egg mixture and then press each zucchini slice into the Marinara. Place the olive oil in a sauté pan over medium heat. Add the zucchini slices and cook for 2 minutes on each side or until golden. Remove from pan. Layer the prosciutto and mozzarella cheese on top of the zucchini slices. Sprinkle with the grated Parmesan and chopped parsley. Place under the broiler and cook until golden. To serve: place the zucchini slices on individual serving dishes, top with hot marinara sauce and garnish with fresh shredded basil. Serves 2.

Zucchini Little Pies
2-1/2 teaspoons active dry yeast
1/3 cup warm water
2-1/2 cups tepid water
1/4 cup plus 6 tablespoons extra virgin olive oil
2 tablespoons milk
1 tablespoon plus 1 teaspoon salt
4-1/2 cups all purpose flour
3 cups semolina flour
4 scallions, thinly sliced
4 cloves garlic, thinly sliced
1/4 cup thinly sliced almonds
1 teaspoon chili flakes
4 medium zucchinis, sliced into 1/8 inch rounds
1/2 cup fresh ricotta

In a large bowl, combine the yeast and the warm water and set aside for 15 minutes, until yeast dissolves and foams. In a medium bowl, mix the tepid water, 1/4 cup oil, the milk and the salt. In a medium bowl, combine the all purpose and the semolina flour and add them to the yeast mixture, along with the liquid mixture. With a wooden spoon, combine the ingredients to form the beginnings of a dough. Turn out onto a lightly floured board and knead by hand until the dough is smooth and elastic, at least 8 minutes. Place the dough in a lightly oiled bowl, cover tightly with plastic wrap and allow to rise for 1 hour or until doubled in bulk. Meanwhile, make the filling. In a 12 to 14 inch sauté pan, heat the remaining oil until smoking. Add the scallions, garlic and almonds and sauté 2 to 3 minutes, until light golden brown. Add the chili flakes and zucchini and cook until the zucchini is very soft, about 10 to 12 minutes, stirring regularly. Cut the dough into 8 pieces and stretch each piece into an 8 inch round, which need not be perfectly round. Place a clean pizza stone in the oven and preheat to 450F. Divide zucchini mixture among the 8 rounds of dough, distributing it evenly and dab a little ricotta on each one. Bake until light golden brown, about 14 to 16 minutes and serve hot or at room temperature. 8 servings.

Zucchini Noodle Casserole
6 ounces noodles, cooked al dente, drained
1 cup chopped onion
1 cup mushrooms, sliced
1 cup zucchini, grated
1/4 teaspoon thyme
1/4 teaspoon basil
1/4 teaspoon oregano
salt and pepper to taste
1 cup cottage cheese
1/3 cup Parmesan cheese, grated
1/2 cup yogurt

While noodles are cooking, sauté onions till soft and transparent. Cook mushrooms and zucchini 2 to 3 minutes. or until tender crisp. Stir in herbs, salt and pepper. Add cottage cheese, 1/2 of the Parmesan cheese and the yogurt, combining well. Gently fold in the noodles. Turn into a 1 1/2 quart oiled baking dish. Sprinkle with remaining Parmesan cheese. Bake at 350F about 20 to 25 minutes or until heated through.

Zucchini Crisps with Cheese
1/3 cup Cornflake crumbs
2 tablespoons grated Parmesan cheese
1/2 teaspoon seasoned salt
dash garlic powder
4 small unpeeled zucchini, cut in 1/2 inch strips
1/4 cup melted butter

Combine crumbs, cheese and seasonings; place in a plastic bag. Dip zucchini strips in butter and shake in the crumbs to coat. Place on a baking sheet; bake 375F for 10 minutes or until crisp. 4 servings.

Zucchini Picadillo
1/2 pound ground beef
1/4 pound bulk Italian sausage
1/4 cup onion, chopped
2 cloves garlic, minced
14 1/2 ounces diced tomatoes, undrained
1 medium zucchini, diced
1 cup uncooked instant rice
3/4 cup water
1/2 teaspoon dried basil
1/2 teaspoon salt
8 8 inch flour tortillas

In a large skillet over medium heat, brown beef, sausage, onion and garlic; drain. Add tomatoes, zucchini, rice water, basil and salt; cook until zucchini and rice are tender about 10 minutes. Meanwhile, form eight 3 inch balls from aluminum foil; place on a baking sheet. Drape a flour tortilla over the top of each ball; secure sides with toothpicks to form a shell. Bake at 400F for 8 to 10 minutes or until firm. Remove the toothpicks; place shells on plates. Fill with zucchini mixture; serve warm. Zucchini mixture can also be served as a dip with tortilla chips.

Zucchini Quiche
3 cup grated, uncooked zucchini, squeezed to drain moisture
1 cup Bisquick or Jiffy Mix
1 large onion, chopped; about 1 cup
1/2 cup grated Parmesan cheese
1 tablespoon fresh parsley, minced
1/2 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon garlic powder or garlic granules
dash pepper
1/2 cup vegetable oil
4 eggs, slightly beaten

Mix and beat all ingredients, except zucchini. Fold in zucchini. Pour into a greased 10 inch pie plate or quiche pan. Bake in 350F oven until filling is browned and knife inserted comes out clean about 35 to 40 minutes. You may add grated cheddar cheese and season with a little oregano or fresh basil and salt and pepper.

Apple Zucchini Slaw

Dressing:
1/2 cup lowfat vanilla yogurt
1 teaspoon grated orange peel

Salad:
2 small zucchini, shredded; about 2 cups
1 1/2 cups chopped apples
1/4 cup raisins
2 tablespoons unsalted shelled sunflower seeds

In small bowl, combine dressing ingredients; blend well. In large bowl, combine all salad ingredients. Pour dressing over salad; stir gently to coat. Chill

Baked Stuffed Zucchini
4 zucchini, 1/2 pound each
2 tablespoons margarine
2 scallions, chopped
1/2 pound mushrooms, chopped
1/2 cup walnuts, chopped
1 cup soft bread crumbs
4 eggs
2 tablespoons fresh parsley, minced
1 tablespoon fresh basil, chopped
1/2 cup grated Parmesan cheese
salt and black pepper, to taste

Scrub zucchini and cut in half lengthwise. Scoop out and reserve pulp, leaving shells 1/4 inch thick. Drop shells into boiling water and boil for 5 minutes. Chop pulp and sauté in margarine. Add scallion and mushrooms; saute 3 minutes longer. Add nuts and remove from heat. Beat eggs with parsley, basil, salt and pepper to taste. Add egg mixture and fresh bread crumbs to pulp mixture. Spoon into zucchini shells which have been drained. Top with grated cheese. Use your choice of cheese; Parmesan is only one suggestion. Place into a baking dish which has been greased with margarine. Add 1/2 inch of water and bake, uncovered, in preheated 350F oven for about 30 minutes. Let stand 5 minutes, then serve.

Broiled Baby Zucchini with Bacon and Cheese
4 fresh zucchini, about 4 inches long
pepper to taste
4 slices bacon, halved
1 cup cheddar cheese, grated
fresh parsley, chopped, for garnish

Preheat broiler and but broiling pan 7 inches from heat. Split unpeeled zucchini lengthwise and sprinkle cut sides with pepper. Put on heated pan and broil 10 minutes. Put a bacon piece on each zucchini half and top generously with cheese. Broil approximately 5 minutes longer or until bacon is crisp and cheese is golden brown and bubbly. Sprinkle with chopped parsley.

Zucchini Bread and Butter Pickles
4 qts. zucchini, cut in slices or
strips
6 white onions, sliced
2 green peppers, chopped
2 cloves garlic
5 c. sugar
1 1/2 tsp. turmeric
1 1/2 tsp. celery seed
2 tbsp. mustard seed
3 c. cider vinegar

Thoroughly wash and cut into slices 1/8-1/4 inch or strips, the unpeeled zucchini. Add onions, peppers, and whole garlic cloves. Add 1/2 cup pure salt and cover with ice cubes. Mix thoroughly and let stand 3 hours. Then rinse and drain thoroughly. Combine remaining ingredients and heat slowly just to a boil. Add zucchini mix and bring slowly to a boil again. It should be slightly cooked yet crisp. Seal in hot, sterilized jars. Makes 8 pints.

Chicken and Zucchini
3 cups zucchini, sliced
4 cups cooked chicken, diced
1 cup cream of chicken or mushroom soup
1 cup carrots, shredded
1 cup sour cream
1 cup cheddar cheese, shredded
1/2 cup butter, melted
1 8 ounce package seasoned stuffing mix
1 can sliced water chestnuts, drained
1 can mushrooms, drained
1/2 cup chopped onions

Wash zucchini; cook 5 minutes in boiling salted water. Combine soup, carrots, sour cream, onions, water chestnuts and mushrooms. Fold zucchini into mixture. Add chicken and cheddar cheese. Mix melted butter with stuffing mix. Spread all but 1 cup in 9 x 13 inch pan. Put mixture over stuffing. Cover with remaining crumbs and bake at 350F for 45 minutes.

Zucchini with Corn with Tomato and Roasted Chiles
3 poblano peppers or New Mexican/Anaheim for less heat
1/2 medium onion, chopped
2 cloves garlic, minced
1 large tomato chopped or 14 ounce canned tomatoes, drained and chopped
4 cups chopped zucchini
1 tablespoon water
16 ounces frozen corn preferably shoepeg
1/2 teaspoon salt
1 leaf epazote or cilantro sprigs
1/4 cup lowfat cheddar cheese
1 tablespoon oil

Roast the peppers either over a gas burner or under the broiler until blistered all over. Place in a bag for 10 minutes. Remove stems and seeds and chop. Saute the onions and garlic until soft, but not brown. Add the tomato and heat for several minutes until the mixture has thickened. Add the zucchini and 1 tablespoon water, stir and cover. Cook until the squash is tender, about 7 minutes. Add the chopped chiles and corn and cook over medium heat for 1 to 2 minutes. Add the sat and epazote or cilantro, if using. Heat until most of the liquid has evaporated. Stir in the cheese, cover and remove from heat. Wait for 3 minutes, then serve

Zucchini and Cream Cheese Pancakes
5 medium zucchini, shredded very finely
1/4 cup Parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon pepper
3 eggs
1/2 cup flour
1/2 teaspoon salt
3 ounces cream cheese

Mix all ingredients together thoroughly. Heat skillet on medium heat and coat with vegetable cooking spray. Drop batter on skillet, brown on both sides. They can be buttered and sprinkled with Parmesan cheese or can be served plain.

Southwestern Zucchini
3 cups sliced zucchini
1/2 cup chopped onion
1 teaspoon cooking oil
1 can chopped green chilies, drained
1 medium tomato
1/2 teaspoon salt, optional
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 cup cheddar or Monterey jack cheese, shredded

In a large skillet, sauté the zucchini and onion in oil for 3 to 4 minutes. Add chilies, tomato, salt if desired, pepper and garlic powder. Cook and stir for 3 to 4 minutes. Spoon into a serving bowl and sprinkle with cheese.

Zucchini and Bacon
2 medium zucchini
2 slices bacon
1 medium onion
salt and pepper

Wash zucchini well under cold tap water. Cut off ends. Slice 1 inch thick. Put aside. Cut up bacon in 1 inch pieces. Put in 2 quart saucepan. Peel and chop onion. Put in saucepan. Add zucchini. Cover pan. Put on medium heat. Cook 15 to 20 minutes. Stir around 2 to 3 times during cooking. Add salt and pepper to taste. Serve.

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