Slice the zucchini in 1/2 and brush with olive oil & garlic powder. Top with sliced tomatoes and salt & pepper. Sprinkle mozzarella and/or Parmesan on top and bake at 375*F for 20-30 minutes.

I freeze grated zucchini in one and two cup packages. Over the winter I add it to just about everything. Meatloaf, spaghetti sauce, stews and soups. I also make cakes, loaves and other yummy treats when it is fresh and with the frozen zucchini.

Zucchini Bread (Very Moist)

3 C. Flour
2 tsp. Soda
1 tsp. salt
1/2 tsp baking powder
1 tsp. nutmeg
1 1/2 teaspoon cinnamon
1 C. crushed pineapple (drained well)
3 eggs
2 C. Sugar
1 C. Vegetable oil
2 tsp. Vanilla
2 C. shredded zucchini
3/4 C. chopped pecans (optional)

Combine all dry ingredents and set aside. Beat eggs, sugar, oil, and vanilla until creamy. Str in zucchini and pinapple. Add dry ingredients and mix. Batter will be thick.
Spoon into well greased and floured loaf pans. Bake 350 degrees for 50-55 min. Check to see if bread is done, do not over bake. The time will depend on the size of the pan you are using.

This is a very moist bread and we all love it!

Thanks for the zucchini ideas. I planted 3 hills and have had a bumper crop. I've dehydrated some planning on seasoning and baking a few minutes to eat as chips. I'll see how that goes. I plan on making zucchini bread with some dried figs from my tree instead of raisins. No one wants my zucchini. I think that must be the offering Cain gave to God that made God so mad.

A few years ago I canned zucchini salsa. It was GREAT for an instant meatloaf. Just add it to ground beef or turkey along with beaten egg and bread or cracker crumbs or oatmeal. I found the recipe on the internet.

Zucchini Bars
4.c. flour
2 c.sugar
1/2 tsp. salt
1 1/2c. butter
Cut in butter until crumbly. Reserve 3 c. crumbs.
Pat the remaining crumbs into a greased 9x13 pan. Bake at 375 for about 12 min. Cool crust
Filling
9 to 10 c. zucchini peeled and seeded, cut into cubes.
2/3 c lemon juice
1 c. sugar
1 tsp. cinnamon
1/2 tsp. nutmeg

Cook zucchini in lemon juice until it starts to boil. Lower heat and cook until tender. Stir in remaining ingredients and simmer 5 min. Spoon over cooled crust and top with the reserved crumb mixture.
Bake at 375 for 30 to 45 min.
This taste like apple and the kids love it as long as you don't tell them it is zucchini.
I hope you try it.

Zucchini Relish
2 c. chopped zucchini
1 c. chopped onion
1/2 c. sweet green pepper
!/2 c. chopped red sweet pepper
Rinse and soak in cold water with 2 tablespoons of coarse salt for 2 hr.
Drain after 2 hr.

Brian
2 tsp. celery seed
t tsp. mustard seed
1 c. apple cider vinegar
heat together and pack in sterile jars. Process in water bath for 10 min.
This is great on hot dogs and burgers.

All purpose or self-rising flour?

Do you have the recipe & do you use self-rising or all purpose flour? So many recipes don't tell you that any more.

I tried a recipe for baked zucchini slices with parmesan cheese - it was soggy! I think I like the idea of frying it instead. Thank you to 'clements' for that idea. I just made four small loaves of bread today and still have four cups of shredded left and a giant zucchini still sitting on the counter. Chocolate cake is my next project - thank goodness all of it freezes well! I did learn not to freeze shredded zucchini.

I always need to have copies of this recipe when I take it anywhere as there are always requests for it.
It is one of my late sister's recipes and omg...she had a great repertoire of goodies.......



Zucchini/carrot bake
1 small onion…chopped
2 lb.zuccini (I use a bag of frozen sliced)
1 can cream of Mushroom soup
8 oz. sour cream
1 cup thin carrot sticks (julliene)
8 oz, Pepperidge Farm Herb stuffing (crush & mix)
1 stick butter (melted)
---Muenster cheese------

I use sliced frozen zucchini....cook in salted H2O with onions (5 minutes & drain)
combine sour cream & soup and add the zucchini.
Stir in the carrots, uncooked.
Combine stuffing mix & butter.....spread 1/2 of mixture in 13"x9" dish
& reserve the rest for topping.
Spoon in veggie mixture, lay munster cheese strips or grated over veggies
and then remaining herb mixture.

Place in frig/24 hours, covered, then bake @ 350 for 30/35 minutes, uncovered.