Zucchini Pancakes

Zucchini Pancakes
Marianne Gourley

1 ½ c. zucchini grated
½ c. flour
¼ to ½ c. parmesan cheese
2 eggs
1 sprinkle of garlic- a little goes a long ways.
½ t. dried oregano (opt.)
salt and pepper
2 T. chopped onion
2 T. butter and olive oil

Grate zucchini, add 2 eggs, then add flour, onions, spices and cheese. In a fry pan melt butter and olive oil and make pancake size mounds and fry. Serve plain or with sour cream.

Italian Zucchini Bake

Italian Zucchini Bake
Adria Higginson

2 T. vegetable lil
1 ½ lbs zucchini, cut into ¼ inch cubes (5 cups)
1 cup sliced green onion
1 clove garlic, pressed
1 ½ cups stewed tomatoes
1 tsp. dried basil
½ t. dried oregano leaves
½ t. paprika
1 cup cooked rice
2 cups grated sharp cheddar cheese

Preheat oven to 350 degrees. Heat oil in a 12 inch skillet over medium heat. Stir in zucchini, onions, and garlic; cover and cook for 5 minutes. Remove from heat and mix in tomatoes, garlic salt, basil, oregano, paprika, rice and 1 cup cheese. Spoon mixture into a shallow 1 ½ quart baking dish and sprinkle with remaining 1 cup cheese. Bake uncovered for 25 minutes.

Authentic Red Sauce

Authentic Red Sauce
Vickie Allen

Tomatoes, (raw, skins slipped) 2-3 big bowls in large heavy pan
2-3 cups olive oil
2-4 large chopped onion
1-3 bunches of fresh basil
2-4 T. salt (I prefer sea salt) add salt to taste as it cooks

Method:
Saute onions in olive oil till transparent. Add tomatoes and some of the salt, and cook down for several hours on med high heat, stirring fairly often, until sauce becomes thick. Add basil after the tomatoes have started to break down during cooking. When it becomes very dark red and thick, taste and determine if it needs more salt, if it does add and let it cook a little more. This is quite a messy process, I spread dish towels on the floor in front of the pan while cooking because when it thickens it bubbles and splatters everywhere. You can cover pan with a loose lid, but it takes twice as long to cook!
You can now bottle this sauce add clean lid and pressure cook or water bath to seal.

You can also make a quick version of this sauce with bottled or canned tomatoes.
1-2 bottles of tomatoes
1/3 c olive oil
½ onion chopped
few leaves of fresh basil
salt to taste
cook down 20-30 minutes, serve over pasta with parmesan cheese and pesto.

Corn, Avocado and Tomato Salad

Corn Avocado and Tomato Salad
Tiffany Wellman

2 T. olive oil
1 T. fresh lime juice
¼ cup cilantro
¼ t. salt
¼ t. fresh ground pepper
21/2 cups fresh corn kernals (about 5 ears)
11/2 cups diced avocado
1 pint cherry tomatoes, quartered
½ cup finely diced red onion.

In a large bowl, whisk oil, lime juice, cilantro, salt and pepper. Add the corn, avocado, tomatoes, and onion and toss to mix.



Chocolate Chip Zucchini Cookies
Nicki Christensen

1 egg
½ c. butter, soft
½ c. brown sugar
1 T. vanilla
1/3 c. honey
1 c. zucchini, shredded
1 c. flour
1c. whole wheat flour
½ t. baking soda
¼ t. salt
¼ t. cinnamon
12 oz. choc. chips

combine ingredients. Bake at 350 degrees for 12-15 minutes.

Zucchini Biscuits

Zucchini Biscuits

3 C flour
½ cup sugar
1 tsp salt
1 tablespoon baking powder
1 tsp cinnamon
1 cube butter
1 cup zucchini milk (instructions below)
½ cup raisins (optional)

measure all dry ingredients into a bowl and whisk to mix well. Cut margarine into flour mixture. Add zucchini milk and mix wtith a fork to moisten dry ingredients. Let stand for about three minutes. Add raisins with hand. Gather dough into a ball and turn out onto table to knead. Knead about 10 times and roll out 1 inch thick. Cut into squares or rounds. Bake at 400 degrees for 12 min. Glaze

Glaze: Mix 2 T. butter, ½ c. powdered sugar and ½ t. vanilla

Zucchini Garden Chowder

Zucchini Garden Chowder
Margie Pierce

2 med. zucchini, chopped
1 med. onion, chopped
1 t. parsley flakes (or fresh)
1 tsp. dried basil (or fresh)
1/3 c. butter
1/3 c. flour
1 t. salt
¼ t. black pepper
3 C. water
3 chicken bouillion cubes
1 (14.5 oz) can diced tomatoes
1 (12 oz) can evaporated milk
1 can corn, drained
½ cup shredded parmesan cheese

In soup pot over med. heat, sauté zucchini, onion, parsley and basil in butter til tender. Sitr in salt, pepper and flour (it will quickly form a paste around the veggies so have your water ready). Stir and gradually add water then bouillon cubes. Bring to a boil, cook and stir for at least 2 minutes to thicken. Add tomatoes (with juice) and evaporated milk, corn and parmesan cheese. Return to low boil, reduce heat and simmer for 3-5 minutes. Garnish with extra parmesan if desired.