Layered Summer Vegetables

3 medium zucchini, sliced
coarse salt, to taste
pepper, to taste
oregano, to taste
3 medium tomatoes, sliced
2 sweet onions, sliced
3 cups mozzarella cheese, grated

Preheat oven to 350F.
In an oiled baking dish cover bottom with layer of zucchini. Sprinkle with spices. Arrange tomato slices on top, covering completely. Lightly sprinkle with spices. Next add the onions and sprinkle with cheese.
Bake 45-60minutes.

Zucchini Coconut Loaf

1 egg
1/2 cup vegetable oil
1 cup white sugar
1 cup grated zucchini
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup flaked coconut
1/2 cup chopped walnuts
1/2 cup currants (or raisins)

Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
In small pan boil one cup water. Add currants or raisins, and boil for two minutes. Drain.
In mixing bowl beat egg, oil, and sugar. Stir in zucchini and vanilla.
In another bowl, measure flour, baking powder, soda, salt, cinnamon, nutmeg, coconut, walnuts, and currants or raisins. Stir to combine thoroughly. Pour all at once over batter in mixing bowl. Stir to moisten. Turn into greased 9x5x3 inch loaf pan.
Bake at 350 degrees F (175 degrees C) for 1 hour until an inserted toothpick comes out clean. Cool in pan 10 minutes. Turn out on rack. Cool and wrap.

Zucchini con Queso

Vegetables:
2 tbsp butter
2 tbsp extra virgin olive oil
2 pounds (about 5 c) zucchini, cut in fat matchsticks
1 small onion, cut into thin strips
1 garlic clove, minced
1 large bell pepper (any color), cut into thin strips
2 small Roma tomatoes, cut into strips
1/2 tsp oregano
1/2 tsp salt

Sauce:
1 tbsp butter
1 tbsp extra virgin olive oil
1 garlic clove, minced
10 oz evaporated milk
1/4 cup sour cream
4 oz Pepper Jack cheese, grated

In a large skillet, melt the butter and olive oil together over medium heat. Add the zucchini, onion, and bell pepper. Saute for 5-7 minutes, until wilted. Add the garlic, tomato, and seasonings and cook for about 15 minutes, until vegetables are very tender.
While vegetables cook, make the cheese sauce. Melt butter and olive oil together in a saucepan over medium heat. Add the garlic and saute briefly. Add the milk and crema and heat through. Stir in the grated cheese, cover the pot, and remove pot from heat. Stir again in intervals. Keep the sauce warm.
When vegetables are done, add cheese sauce to them and combine well. Serve immediately.

Zucchini Parmesan Casserole

4 cups peeled zucchini, diced or chopped
1 c Bisquick
1/2 t oregano
1/2 c oil
1/2 c grated Parmesan cheese
1/2 c chopped onion
1/2 t garlic powder
salt & pepper to taste
4 eggs, beaten
2 t dried parsley
2 T basil

Mix all together and bake in ungreased 2 quart casserole at 350 degrees for 40 minutes. Remove cover for last 15 minutes.

Sauteed Zucchini

1/4 c butter
1-2 small zucchini, sliced thinly
1 small onion, halved and sliced thinly
2-3 cloves garlic, minced
salt and pepper, to taste

Melt butter in a large skillet. Add garlic and saute until fragrant, about one minute. Add zucchini and onions. Cook, stirring often, until zucchini starts to look translucent and onions are tender.

Zucchini Pineapple Muffins

3 c all purpose flour
1 t baking powder
1 t baking soda
1/2 t salt
1 T ground cinnamon
3 eggs
1½ c sugar
2 t vanilla
1 c oil
3 c zucchini, grated
1 c crushed pineapple, drained
1 c walnuts, chopped

In a large bowl, mix flour, baking powder, soda, salt and cinnamon; set aside. In another large bowl, beat together eggs, sugar, vanilla and oil. Add zucchini and mix well. Add flour mixture and blend. Stir in pineapple and walnuts. Pour batter in equal parts into muffin cups. Bake at 350° for about 20 minutes, or until toothpick inserted into center of muffin comes out clean.

Beef & Parmesan Pasta

A favorite standby!

1 lb. lean ground beef
1 - 14 oz. can beef broth
1 - 14 oz. can Italian style diced tomatoes, drained
2 c uncooked bowtie pasta
2 c sliced zucchini
3/4 c grated parmesan cheese

Brown beef in a large skillet, breaking up into 3/4" pieces. Remove beef with a slotted spoon to a bowl. Pour off the drippings.
Return the skillet to the heat & add the beef broth, tomatoes & pasta. Bring to a boil & reduce heat to medium.
Cook uncovered, for 15 minutes, stirring frequently.
Add zucchini & continue cooking for an additional 5 minutes or until pasta is tender.
Return beef to skillet & stir in the cheese; heat through. Sprinkle each serving with more cheese.