Zucchini Bread

By: Shellie Wilson

3 cups flour
1 T cinnamon
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
3 eggs (beaten)
1 cup granulated sugar
1 cup packed brown sugar
1 cup vegetable oil
1 T vanilla
2 cups grated zucchini

Sift together dry ingredients (first five) in a medium size bowl. In a separate mixing bowl, beat together eggs, sugars, oil and vanilla. Add in sifted dry ingredients. Lastly, blend in zucchini. Do not over beat. Pour into two prepared 4 1/2" x 8 1/2" loaf pans. Bake at 325 for 60-70 minutes or until toothpick comes out clean.

Chicken Zucchini Casserole

By: Michelle Brownell

2 cups of diced cooked chicken
2 cups of diced fresh zucchini (peeled)
1 medium onion, chopped
1 pkg stove top stuffing
1 cube melted butter
1 can cream of chicken soup
16 oz sour cream
1 cup of chicken bouillon

Steam zucchini and onion until tender. Mix together seasoning mix from the stove top stuffing, soup, and bouillon and add zucchini, onion, and chicken. Mix crumbs with butter. Put ¾ of that in the bottom of a 9’ x13’ pan, sprayed with Pam. Fold sour cream into chicken mixture and spoon in over the crumbs. Sprinkle remaining crumbs on top. Bake at 350 degrees for 30 to 35 minutes.

Zucchini Brownies

By: Nancy Lamb

INGREDIENTS:
1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts

6 tablespoons unsweetened cocoa powder
1/4 cup margarine
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract

DIRECTIONS:
Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking pan. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Minestrone Soup

1 T olive oil
2 cloves garlic
1 onion (I like the purple ones)

Sautee until soft. Then add:

4 cups chicken broth (I use the bullion)
4 Cups V8 tomato juice
1 cup water
1 tsp basil
1 tsp salt
1/4 tsp pepper
2 zuchinni
2 carrots
2 ribs celery
1 28 oz can of tomatoes (or the equivilant of chopped fresh if you need to get rid of them)
2 cans of kidney beans

Boil and simmer 1 hour or until veggies are soft.

Can add 1/2 cup noodles (to boil for last 5 minutes) and parmasean cheese

Stuffing and Zuchinni Casserole

6 oz herb seasoned stuffing mix
3/4 cup butter
2 lbs yellow squash sliced
1 medium onion
1 cup shredded carrots
1 can cream mushroom soup
1 cup sour cream
mushrooms and water chestnuts
salt and pepper

put 1/4 cup butter over stuffing
sautee veggies until soft
put half of the stuffing on bottom
put the squash in the middle
put other half of stuffing on top
bake at 350 for 30 minutes

Stuffing and Zuchinni Casserole

6 oz herb seasoned stuffing mix
3/4 cup butter
2 lbs yellow squash sliced
1 medium onion
1 cup shredded carrots
1 can cream mushroom soup
1 cup sour cream
mushrooms and water chestnuts
salt and pepper

put 1/4 cup butter over stuffing
sautee veggies until soft
put half of the stuffing on bottom
put the squash in the middle
put other half of stuffing on top
bake at 350 for 30 minutes