Place zucchini and onion in well-buttered
Preheat oven to 325* and grease bottom only of two 9 x 5 bread pans.
Beat eggs until foamy.
Stir in sugar, zucchini, oil and vanilla.
Combine dry ingredients and spices and gradually add to wet ingredients.
Fold in nuts and raisins.
Pour into prepared pans.
Bake for 60 to 80 minutes or until center tests done.
Cool for 10 minutes on rack and then remove from pans.
Cool completely on rack before slicing.
n the flour, dates, and zucchini until no dry spots remain
arge bowl.
Add shredded zucchini and walnuts; stir to combine
Preheat oven to 350*.
In large bowl, mix sugar, oil, eggs, and vanilla.
Beat until well blended.
Add zucchini, applesauce and orange juice; stir well.
Combine flour with next 5 ingredients.
Add to zucchini mixture; stir well.
Add nuts; stir gently to combine.
Pour into 2 greased and floured 9in loaf pans.
Bake for 60-70 minutes; till toothpick comes out clean.
Let cool in pans 10 minutes.
Remove from pans and let cool completely.
Beat eggs.
Gradually add sugar.
Beat well.
Gradually add oil.
Beat in flour, salt, soda, baking powder and vanilla.
Beat 1 to 2 minutes, until well mixed.
Fold in zucchini, carrot and oats.
Pour into a 15 x 10-inch pan.
Sprinkle chocolate chips on top.
Bake at 350\u00b0 for 15 to 20 minutes.
Frost with powdered sugar icing, if desired.
Beat together sugar, oil and eggs in large bowl or food processor.
Beat in flour, cinnamon, salt, soda, baking powder and vanilla.
Beat 1 to 2 minutes until well mixed.
Fold in zucchini, carrots, oats and nuts.
Mix well.
Pour into 15 x 10 x 1-inch pan.
Bake at 350\u00b0 for 15 to 20 minutes.
Mix all ingredients in order given and bake for 15 to 20 minutes at 350\u00b0 in a 15 x 10 x 1-inch pan.
Frost with cream cheese icing.
Yield:
3 dozen.
Beat eggs until fluffy; add oil, sugar, zucchini, nuts and vanilla. Mix well. Add flour and cinnamon; pour into 2 greased and floured loaf pans. Bake at 350\u00b0 for 1 hour or until done; cool for 15 minutes. Remove and cool on a rack.
Best when 2 to 3 days old. Can be frozen.
Preheat oven to 350\u00b0.
In a skillet, saute onion and zucchini in margarine for approximately 10 minutes (zucchini should be firm).
In a large bowl, combine contents from 1 box of Stove Top stuffing mix, soup, milk and egg and mix together.
Add zucchini and onion to mixture.
Put in 2-quart casserole dish and top with cheese.
Bake at 350\u00b0 for 45 minutes to 1 hour.
Cool for 10 minutes and serve.
Run zucchini, red bell pepper, and onions
Beat eggs, sugar, oil, vanilla and yogurt together.
Add all of the dry ingredients.
Add zucchini and nuts.
Mix well.
Pour into 2 sprayed loaf pans.
Bake at 350\u00b0 for 50 minutes.
Beat together sugar, oil and eggs.
Beat in flour, cinnamon, salt, baking soda, baking powder and vanilla.
Beat 1 to 3 minutes.
Fold in zucchini, carrots, oats and nuts.
Pour in large baking sheet.
Bake at 350\u00b0 for 15 to 20 minutes.
Put cream cheese frosting on top.
In a large bowl, mix together the zucchini, onion, eggs, Romano cheese, milk, and flour. Season with salt, pepper, garlic powder, onion powder, and parsley.
Heat about 1 tablespoon of shortening in a large skillet over medium heat. Drop 1/4 cupfuls of the batter into the skillet, and flatten slightly with the back of a spatula. Turn fritters over when the center appears dry. Cook on the other side until golden brown. Set aside and keep warm. Add more shortening to skillet as needed, and continue with remaining batter.
Place zucchini in a saucepan, and fill with enough water to cover. Bring to a boil, and cook until tender, about 5 minutes. Drain, and transfer to a food processor or blender. Process until smooth. Add the garlic, sugar, and oregano, and process until blended.
Transfer the pureed mixture to a serving bowl, and stir in the mayonnaise. Chill for at least 1 hour before serving.
br>Gently squeeze the grated zucchini dry with paper towels.
Preheat oven to 375\u00b0.
Line a baking sheet with foil.
Trim end stem off each zucchini.
Cut a thin slice along bottom of each zucchini so it sets straight.
Trim top of length 1/2-inch, then hollow out each, leaving a 1/2-inch thick shell.
Do not pierce.
Dice the slices and pulp; add onion.
Cook 10 minutes. Add garlic.
Stuff each shell.
Place on baking sheet.
Cover with foil and bake for 20 minutes.
Remove foil and bake for 25 to 30 minutes more.
Blend the Bisquick, cheese, salt and pepper.
Add the 2 eggs. Grate the zucchini and add to the mixture, making a batter.
Melt 2 tablespoons butter over medium heat and pour batter into pans. Griddle into pancakes.
Cook 3 minutes on each side.
Serve while warm.
They are a delicious new way of serving a vegetable.
Cook and stir for 10 minutes zucchini, onions and margarine. Stir in fresh parsley or parsley flakes, salt, pepper, oregano, garlic powder and basil.
Combine eggs and Mozzarella cheese or Muenster.
Stir into mixture.
Line an ungreased 10-inch pie pan with crescent dough to make the crust.
Spread with prepared mustard.
Pour zucchini mixture over dough.
Bake at 375\u00b0 for 18 to 20 minutes.
Cover crust with foil the last 10 minutes.
Remove from oven.
Let stand 10 minutes before serving.
Add grated zucchini, onions, red and green peppers to a large pot and add 5 tablespoons salt (not iodized) and soak overnight in fridge.
Drain and rinse and squeeze out water (like making a snowball).
Make your syrup and bring to a boil and add the zucchini mix.
Boil 15 minutes and jar in hot jars and water bath for 5-10 minutes.