Pineapple Zucchini Cake

Provided by Carol Myers (1991)

3 eggs
2 cups sugar
2 tsp vanilla
1 cup cooking oil
2 cups zucchini, peeled and grated
3 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup crushed pineapple, not drained
1 cup raisins
1 cups nuts

Cream cheese frosting

2 cups confectioners sugar
3 ounce package of cream cheese
1/4 pound of margarine, softened

Step 1:  Beat eggs, sugar, vanilla, and cooking oil until fluffy.  Add zucchini, flour, baking powder, baking soda, and salt.

Step 2:  Stir in pineapple, raisins, nuts, and mix well.

Step 3:  Spoon into a greased 9x13" baking pan and bake at 350 degrees for 1 hour, or make cupcakes and bake for 18-20 minutes.

Step 4:  Mix all frosting ingredients and frost cake or cupcakes

Chocolate Zucchini Cake

Provided by Lori Hammons (1990)

Cream together:

1/2 cup shortening
1 1/2 cups sugar
1 tsp vanilla
2 eggs
1/2 cup sour milk (buttermilk)

Mix:

2 1/2 cups flour
1 tsp baking soda
1/2 tsp cloves
1/2 tsp baking powder
1/2 tsp cinnamon
4 tbs cocoa
2 cups zucchini, peeled and grated
1/4 cup chocolate chips
1/4 cup chopped nuts

Grease and flour bundt pan, add above, and bake at 325 degrees for 40-50 minutes

Glaze:

1/2 cup chocolate chips
2 tbs butter or margarine
1 tbs light corn syrup

Heat over low heat until chips are melted.  Spoon over cake.

Pasta Primavera Salad

Provided by Lois Phillips (1991)

1 cup broccoli flowerets (steamed)
12 ounce corkscrew pasta, cooked and drained (approximately 3 cups)
3 tbs olive oil or vegetable oil
2 medium zucchini or cucumbers, cut into small pieces
1 large red or green pepper, cut into small pieces
1/2 cup cherry tomato halves
1/3 cup diced radishes
3 green onions, sliced
1 cup Hidden Valley Ranch Honey Dijon Ranch Creamy Dressing
2 tbs capers (optional)

Steam broccoli until crisp-tender.  In a large bowl, toss pasta with oil.  Add broccoli, zucchini, pepper, tomatoes, radishes, and onions.  Add dressing and toss again.  Cover and chill at least 2 hours.  Just before serving, add more dressing if desired.  Makes 8 servings.

Zucchini in Cream

Provided by Debbie Fritchman (2000)

6 small zucchini, sliced in half inch pieces (do not pare)
2/3 cups of sour cream
4 tbs butter
2/3 cups grated cheddar cheese
1 tsp salt
6 tbs parmesan cheese
1/4 cup of fresh bread crumbs

Simmer squash for about 10 minutes, drain, and place in an 8 inch pie pan.  Combine sour cream, butter, salt, and half of the cheddar cheese in a small saucepan.  Heat while stirring until blended.  Pour over the top of the zucchini, and top with bread crumbs and parmesan cheese.  Dot with cheddar cheese and butter.  Preheat oven to 375 degrees and bake for 10 to 15 minutes.

Joy's Zucchini Parmagiana

Provided by Linda George (1997)

8 cups of zucchini slices
4 tbs melted butter
3 ounce can of mushrooms
1 cup of water
4 ounces of shredded mozzarella
1/2 cup of sliced green peppers
1/2 cup of chopped onions
1 envelope of spatini spaghetti sauce
1 6 ounce can of tomato paste
parmesan cheese

Cook zucchini slices until tender, and drain.  Cook onions and peppers in butter until tender, but not brown.  Remove from heat and stir in mushrooms and spatini.  Add water and paste.  Stir in zucchini and mozzarella.  Gently mix and put in baking dish.  Sprinkle on parmesan cheese.  Bake at 350 degrees for 30 minutes.

Italian Sausage and Veggie Casserole

Provided by Carol Myers (1997)

1 pound sweet italian sausage, sliced
8 ounces of cooked pasta (drained)
3 cups of shredded zucchini
1/4 cup of chopped celery
1/4 cup of chopped onion
2 1/2 cups of spaghetti sauce
1/3 cup of parmesan cheese
3/4 cup of shredded mozzarella cheese

Fry sausage until almost cooked.  Add veggies and sauté until soft.  Add cooked pasta, spaghetti sauce, and parmesan cheese.  Pour in baking dish and cover with mozzarella cheese.  Bake at 350 degrees for 20 to 30 minutes.