Zucchini loaf

11/2 zucchinis, peeled and grated

1/2 onion, grated

1/2 cup shredded Swiss cheese

3 eggs, lightly beaten

1/4 cup olive oil

1/2 cup self-rising flour

Preheat oven to 350 degrees. Lightly grease a 8-inch-by-4-inch loaf pan. In a large bowl, mix together zucchini, onion, cheese, eggs, oil and self-rising flour. Spread the mixture into prepared pan. Bake in preheated oven for about 45 minutes, or until set and golden. Serve warm with thick crusty bread or slice into nice-sized slabs and serve cold with a dab of sour cream and a sprinkling of diced tomato.

— Jan Goben

Hot zucchini sauce

4 to 5 cloves garlic

1 stick butter

2 green chilies or more, if you like

2 pounds zucchini, sliced and unpeeled

2 cans (14 1/2 ounces) creamed corn

Sauté garlic in butter, add chopped peppers, zucchini and corn. Use as sauce on steak or as side dish. Freezes well for about a year.

— Diane Peek, Poverty Ridge Farm

Zucchini

4 cups zucchini*

11/2 teaspoon cream of tartar

Dash of salt

2 tablespoons flour

1 tablespoons lemon juice

Dash of nutmeg

11/4 cups sugar

11/2 teaspoon cinnamon

1 teaspoon butter (approximately)

1 (9-inch) unbaked pie shell

Topping:

1 stick margarine

1/2 cup sugar

1 cup flour

Peel zucchini. Cut lengthwise; scoop out seeds. Slice to resemble apple slices. (I have also eaten this made with the grated zucchini. Either tastes wonderful, I just prefer the slices.) Cook zucchini for 10 minutes in a small amount of water. Drain. Mix cream of tartar, salt, flour, lemon juice, nutmeg, sugar and cinnamon with zucchini. Pour into unbaked pie shell. Dot with butter. Make topping by mixing margarine, sugar and flour and crumbling over ingredients in pie shell. Bake at 375 degrees for 45 minutes.

— Pam Mullins

Zucchini pie

1 baked deep-dish pie shell

14 ounce can condensed milk

9 ounce carton Cool Whip

2 cups shredded, unpeeled, raw zucchini (squish in paper towel to remove

moisture)

6-ounce can frozen lemonade concentrate

Mix lemonade, milk and cool whip. Blend gently, but thoroughly. Fold in zucchini and pile in pie shell. Refrigerate.

— Debbie Shore

Zucchini casserole

4 to 5 slices bacon

1/4 cup chopped onion

1/4 cup chopped celery

1/4 cup chopped green pepper

1/2 cup uncooked rice

2 cups zucchini cut in 1-inch cubes

2 cups tomatoes

11/2 teaspoons salt

1/8 teaspoon oregano

1/4 teaspoon pepper

1/8 teaspoons thyme

1 cup grated cheddar cheese

Fry bacon in large skillet, remove. In bacon drippings, sauté onion, celery and green pepper for about three minutes. Add rice and stir to coat. Add zucchini, tomatoes and spices. Cover. Cook until rice is done (about 25 minutes) on low heat. Just before serving, add cheese and top with crumbled bacon.

— Debbie Shore

Zucchini nut bread

3 eggs

1 cup oil

2 cups sugar

2 cups grated unpeeled zucchini

3 cups flour

1 teaspoon salt

1 teaspoon soda

3 teaspoons cinnamon

1/4 teaspoon baking powder

Mix well. Add dry ingredients, zucchini and nuts by hand. Pour into 2 greased loaf pans. Bake 325 degrees for 60 to 75 minutes. After 60 minutes, test every five minutes until done. Freezes well.

Great-Grandma Sanner’s zucchini casserole

1 pound ground beef

1/3 cup chopped onion

1 clove minced garlic

1 can (2 cups) tomatoes

3/4 cup uncooked rice

2 tablespoons Worchestershire sauce

Salt and pepper to taste

11/2 cup cheddar cheese, grated

2 large zucchini, sliced, but unpeeled

1/2 cup Monterey Jack cheese, grated

1 cup sour cream

Preheat oven to 350 degrees. Brown beef, onion and garlic. Add tomatoes, rice, Worchestershire sauce, salt and pepper. Cook until rice is tender. Add 1 cup cheddar cheese. Meanwhile, cook zucchini in small amount of water until tender (about seven minutes). In a 2-quart baking dish, layer half of the meat mixture, then well-drained zucchini, Monterey Jack cheese, remaining half of meat, sour cream and top with 1/2 cup cheddar cheese. Bake for 25 to 30 minutes.

— Laura Morris

Zucchini casserole

1 medium zucchini, sliced and chopped

1 medium onion, chopped

1/2 stick margarine

1 can cream of chicken soup

1/2 cup Velveeta cheese, cubed.

1/4 cup milk

1/8 cup water

1 cup instant rice

Saute zucchini, onion and margarine. Add cheese, soup, water, milk and rice. Bake at 350 degrees for at least 45 minutes.

— Janet Parton

Zucchini bread

3 eggs, beaten

1 cup oil

2 cups sugar

2 cups zucchini, grated

2 teaspoons vanilla

3 cups flour

1 teaspoon soda

1/2 teaspoon baking powder

1 teaspoon cinnamon

1/2 cup nuts

Preheat oven to 325 degrees. Grease and flour two loaf pans. Beat eggs, then add oil, sugar, zucchini and vanilla. Cream together. Sift dry ingredients and mix with creamed mixture. Bake one hour.

— Janet Parton

Zucchini brownies

2 cups zucchini (grated or blended like applesauce)

1/2 teaspoon baking powder

2 cups flour

1 teaspoon salt

1/2 cup oil

1 1/2 teaspoon soda

1 teaspoon vanilla

1 1/2 cups sugar

1/2 cup cocoa

Blend all ingredients. Bake at 350 degrees for 25 to 30 minutes in a greased 9-inch-by-13-inch pan.

— Janet Parton

Zucchini cobbler

8 cups zucchini, peeled, seeded, chopped (about 3 pounds)

2/3 cup lemon juice

1 cup sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

Cook and stir zucchini and lemon juice 15 to 20 minutes. Add sugar, cinnamon and nutmeg and simmer one minute. Remove from heat. Set aside.

Crust:

4 cups flour

2 cups sugar

1 1/2 cup butter or margarine

1 teaspoon cinnamon

Combine flour and sugar and cut in butter until coarse crumbs. Stir 1/2 cup in to zucchini mixture. Stir one half of remaining crust mixture into a greased 15-inch-by 10-inch pan. Spread zucchini over top; crumble remaining crust mixture over zucchini. Spring cinnamon on top. Bake at 375 degrees for 35 to 40 minutes. Makes 16 to 20 servings.

— Janette Allgaier

Zucchini relish

2 cups chopped zucchini (about 3 medium)

1 cup chopped onion (about 1 medium)

1/2 cup chopped sweet green pepper (about 1 small)

1/2 cup chopped sweet red pepper (about 1 small)

2 tablespoons salt

1 3/4 cups sugar

1 cup cider vinegar

2 teaspoons celery seed

1 teaspoon mustard seed

Combine zucchini, onion and peppers, sprinkle with salt and cover with cold water. Let stand two hours. Drain rinse and drain again. Combine remaining ingredients and bring to boil. Add vegetables, simmer 10 minutes. Pack hot relish into hot jars, leaving a 1/4 inch headspace. Adjust two-piece caps. Process 10 minutes in boiling canning water. Yields about 4 half pints. Want it hotter? Add your choice of jalapeno, hot banana or, for really hot, habanera.

— Diane Peek, Poverty Ridge Farm

Zucchini bread

3 eggs

2 cups sugar

2 teaspoons vanilla

1 cup canola oil

2 cups grated zucchini

3 cups flour

1 teaspoon salt

1 teaspoon baking soda

1/4 teaspoon baking powder

1 teaspoon cinnamon

1 cup nuts

Beat together eggs, sugar, vanilla and oil and add zucchini. Sift together dry ingredients and seasonings. Stir into first mixture, add nuts. Bake in two greased loaf pans at 350 degrees for one hour.

— Diane Peek, Poverty Ridge Farm

Fried zucchini and potatoes

5 to 6 potatoes, sliced

2 medium size zucchini, sliced

1 cucumber, sliced

1 medium onion, sliced

Salt and pepper to taste

Olive oil enough to cover bottom of pan

In large skillet, add oil and fry potatoes until half done. Add zucchini, cucumber and onion. Salt and pepper to taste. Fry till done on medium heat. Cover and stir frequently.

— Lulu Drysdale, Drysdale Peacock Farm

Grilled zucchini

2 medium zucchini

Olive oil or Italian dressing

Wash zucchini, but do not peel. Cut in half-inch slices, crossways. Brush with olive oil or Italian dressing. Cut in half-inch slices, crossways. Brush with olive oil or Italian dressing. Place on grill. Grill till tender.

— Don Callow, Callaway Farms

Fried zucchini

1 medium or large zucchini, sliced

1 to 2 beaten eggs with pepper to season

Oil for frying

Dip slices in egg wash, then in Italian bread crumbs. Drop in fryer until golden brown.

— Ryan Frakes, L &R Farms

Incredible fried zucchini

Cut up eight or more slices of bacon, fry and remove from skillet. Chop one small head of cabbage, one medium zucchini, two yellow squash and one medium onion. Put in skillet and fry until done. Sprinkle bacon over top.

— Joan Hall, Hall’s Fresh Produce

Stuffed marrow

Use large zucchini/marrow. Cut in half lengthwise and scrape out the inside. Fry onion until soft, add minced beef (or any meat such as chicken, lamb or pork) Brown off. Add tomato, either fresh or canned, herbs (Italian mix). Stir all together and leave to simmer until cooked through. When ready, add the meat mix to the center of the scraped-out marrow. Place in an oven-proof dish. Top with mozzarella cheese. Place dish into pre-heated oven at 350 degrees and cook until the marrow is soft and cooked through.

— Jennifer Sheppard, Stanley, Durham County, England

Battered zucchini

Take 3 tablespoons plain flour, add beer a little at a time until it is a batter consistency. Thinly slice zucchini and add to batter. Deep fry until crisp.

— Jennifer Sheppard, Stanley, Durham County, England

Stuffed marrow for vegetarians

Split large marrow (zucchini) lengthwise, steam. Dig out middle, leaving about 1/4 inch of zucchini

in olive oil. Sauté mushrooms, tomatoes, onions, peppers, inside part of marrow. Fill marrow cavity with sautéed vegetables and top with your favorite cheese. Bake at 350 degrees for about 30 minutes, add cheese and put it back in the oven until the cheese is melted.

— Doreen Rose, Carnoustie, Scotland

Zucchini and tomato casserole

1 medium zucchini

2 large tomatoes peeled and chopped

1 medium onion, sliced thin

1/2 cup cheddar cheese, grated

3 slices bacon, cooked and crumbled

Buttered bread crumbs or croutons

In buttered casserole dish, layer tomatoes, onion and zucchini. Dot with butter and cheese and crumble bacon over each layer. Salt and pepper lightly. Cover with bread crumbs. Bake covered at 400 degrees for about an hour, uncover last 20 minutes.

— Diane Peek, Poverty Ridge Farm

Zucchini carrot cake

2 eggs

1 cup sugar

1 cup oil

1 1/4 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

1 cup grated carrots

1 cup zucchini drained

1/2 cup nuts

Beat eggs with sugar until frothy, then gradually beat in oil. Add flour, baking powder, baking soda, cinnamon and salt. Beat at high spread for four minutes, then stir in carrots, zucchini and nuts. Pour in a greased 9-inch pan and bake 350 for 35 minutes. Top with your favorite cream cheese recipe.

— Diane Peek, Poverty Ridge Farm

Chocolate zucchini cake

12 tablespoons butter

2 cups sugar

3 eggs

2 teaspoons vanilla

1 tablespoons grated orange zest

2 cups grated raw zucchini

2 3/4 cups flour

1/2 cup cocoa

2 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1 teaspoons cinnamon

1/2 cup milk

1 cup chopped walnuts

Preheat oven to 350, grease and flour two 9-inch round pans or a 10-inch tube pan. Cream butter and slowly add sugar, beating still smooth. Beat in eggs, stir in vanilla, orange zest and grated zucchini and blend well. Sift dry ingredients onto wax paper then add to zucchini mixture along with milk. Beat thoroughly and add nuts. Pour batter into prepared pans. Bake in layered pans about 35 minutes (or until a toothpick comes out clean) or in the tube pan for about an hour. Let cool in pans about five minutes, tube pan 15 minutes. Cool completely and frost with your favorite frosting.

— Diane Peek, Poverty Ridge Farm

Zucchini hamburger casserole

1 pound hamburger

1 medium onion chopped

Salt pepper to taste

1 zucchini diced

1 tablespoon butter

4 tomatoes diced

1 teaspoon oregano, or any seasoning you prefer

1 garlic clove, mashed

Mozzarella cheese

Brown hamburger, add onion, salt and pepper. Drain. Sauté diced zucchini in butter, and add tomatoes and spices. Put in a 2-quart saucepan and top with cheese. Bake at 350 degrees for 35 minutes.

— Diane Peek, Poverty Ridge Farm

Zucchini casserole

3 pounds zucchini

1 egg whipped

8 to 10 Ritz crackers, mashed

1 cup sharp cheddar or Jack cheese

2 drops Tabasco sauce

Cook zucchini until tender, drain well. Put in 2-quart casserole dish and add remaining ingredients

Bake at 350 degrees for 25 minutes.

— Diane Peek, Poverty Ridge Farm

Scalloped zucchini

2 cups zucchini, grated

6 tablespoons butter

1 tablespoon onion

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon poultry seasoning

1 cups cracker crumbs

1 cup Velveeta cheese, cubed

2 eggs, beaten

1 cup milk

Mix all together and bake in greased casserole dish at 350 degrees for an hour.

— Diane Peek, Poverty Ridge Farm

Diabetic zucchini crust pizza

3 cups shredded zucchini

3/4 cup egg substitute

1/3 cup flour

1/2 teaspoon salt

2 cups part skimmed mozzarella cheese, shredded

2 small tomatoes, sliced thin

1/2 cup chopped onion

1/2 cup green pepper, julienned

1 teaspoon oregano, if fresh, use more

1/2 teaspoon basil, if fresh, use more

3 tablespoons Parmesan cheese

In bowl, combine zucchini and egg substitute and mix well. Add flour and salt and mix well. Spread in bottom of 12-inch pizza pan sprayed with non-stick cooking spray. Bake at 450 degrees for eight minutes. Reduce heat to 350 and sprinkle with rest of ingredients. Bake for about 15 to 20 minutes. Yields 6 slices one slice 190 calories, diabetic exchange 2 lean meat, 2 vegetable, 1/2 fat.

— Diane Peek, Poverty Ridge Farm

Diabetic zucchini and ricotta bake

2 pounds zucchini

15 ounces light ricotta

Egg substitute equal to 2 eggs

1/2 cup dried bread crumbs

5 tablespoons dried bread crumbs

1 tablespoons minced parsley

1/4 teaspoon dried oregano

1/4 teaspoon dried basil

1/8 teaspoon pepper

1 jar low-sodium spaghetti sauce

6 ounces shredded part-skim, reduced-fat mozzarella cheese

Cut zucchini lengthwise into 1/4-inch slices, steam until tender, drain and pat dry. In a bowl, combine ricotta, egg substitute, 3 tablespoons bread crumbs, 3 tablespoons Parmesan cheese, oregano, parsley, basil and pepper. Spread 1/3 of spaghetti sauce in 9x13 pan coated with non-stick spray. Sprinkle with 2 tablespoons bread crumbs, cover with half the zucchini, ricotta mixture and mozzarella. Repeat layers. Cover with remaining sauce and combine remaining crumbs and Parmesan cheese. Cover and bake at 350 degrees for 45 minutes. Uncover and bake 15 minutes more. Let stand 15 minutes. One serving 201 calories, exchange 1 starch, 1 meat, 1 fat, 1/2 vegetable.

— Diane Peek, Poverty Ridge Farm

Zucchini and mushrooms

1 medium zucchini sliced or diced

1/4 cup butter

1/2 cup water

1 teaspoon bouillon cube beef or chicken

Stir-fry until tender. Add 1 small can of mushrooms, 1 tablespoon soy sauce, 1 tablespoon cornstarch salt and pepper to taste. Add to above and cook long enough to thicken.

— Diane Peek, Poverty Ridge Farm