(Please note that the zucchini needs to be grated).
First mix together the sugar, eggs, salad oil, vanilla, Then mix the dry ingredients flour, salt, baking powder, baking soda, cinnamon.
Then add the zucchini and dry ingredients to the sugar-egg mixture and mix well do not over mix!
Pour into 9x5 loave pans.
Bake one hour on 350 then check with a toothpick for doneness if toothpick is still wet add additional time until toothpick comes out dry.
Cook or steam zucchini in boiling salted water, until
In a greased 2 1/2 quart casserole, layer 1/3 of the zucchini, onion and tomatoes.
Squeeze 1 lemon, quartered, over all. Sprinkle 1/2 teaspoon Italian seasoning and 1/4 teaspoon red pepper flakes.
Repeat layers.
Dot with margarine.
Squeeze remaining lemon over all.
Cover and bake 1 hour at 350\u00b0 or until vegetables are done.
Yield:
4 servings.
Take
all ingredients except zucchini and mix together. Add zucchini.
Put
in greased casserole. Bake at 350\u00b0 for 30 minutes or until zucchini is tender.
Peel and cut up zucchini and chop onion.
Add a little water; cook in a covered pan until done, then drain. In bowl, add Stove Top dressing, melted margarine, zucchini, onion, cream of chicken soup and sour cream.
Mix altogether.
Put in a baking dish and cover.
Bake in a 350\u00b0 oven for 35 minutes.
Spread rolls on 9 x 13-inch pan.
Saute onion and zucchini in oleo until soft.
Pour over rolls.
Pour eggs over zucchini and onions.
Sprinkle cheese over all.
Bake at 350\u00b0 for 1/2 hour to 45 minutes.
Cut in squares.
Slice zucchini and cut kernels from corn.
Combine zucchini, corn, onion, green pepper, tomatoes, oil, sugar, salt and pepper. Cook, stirring gently over medium heat, for 10 to 12 minutes until zucchini and corn are cooked.
Add butter to zucchini and onions and saut until half tender (turns clear).
Then add mushrooms with some of the liquid and sugar.
Cook until done.
Very good.
Serve hot as a vegetable as soon as cooked.
Wash and shred unpeeled zucchini.
Chop onions and celery. Beat eggs.
Mix all vegetables with eggs.
Salt and pepper to taste.
Mix in dry cornbread mix.
Pour in skillet with about 1/2 cup heated oil or shortening.
Stir-fry.
Cook celery, onion and carrots in tomato sauce and diced tomatoes until tender.
(I use microwave 15 to 20 minutes.)
Add squash and zucchini.
Cook until tender.
Don't overcook zucchini and squash.
Spread zucchini on bottom of pan; top with onion, then cheese. Bake at 350\u00b0 until zucchini is tender.
At last minute, sprinkle Special K cereal on top to brown lightly.
Peel and dice zucchini.
Boil for 5 minutes
Combine zucchini, corn, onion, green pepper, tomatoes, oil, sugar, salt and pepper.
Cook over medium heat 10 to 12 minutes until zucchini and corn are just cooked.
Sprinkle with bread and cheese cubes and bake at 350\u00b0 until cheese melts and bread is crisp.
Place small amount of oil or shortening in a large skillet. Add sliced zucchini. Add chopped onion and cook until tender.
Add browned ground beef and stewed tomatoes. Cook until dry, cover with mozzarella cheese and serve hot.
Brown vegetables; add seasonings and put in casserole dish. Sprinkle with breadcrumbs and cheese over top.
Bake at 350\u00b0 until cheese melts.
Fry and drain sausage.
Add tomatoes, zucchini, onion, water and oregano.
Simmer for 20 minutes.
Serve over rice.
Dice onion. Peel zucchini. Quarter the zucchini and squash lengthwise, then slice
rape the inside of the zucchini forming a cavity, being careful
aking dish with olive oil.
Rinse and dry the zucchini. Use
x 2-inch casserole dish with a nonfat cooking spray