ZUCCHINI BARS

This sounds like a winner.

3 eggs
1 c. Vegetable oil - NOT olive oil
2 c. Sugar
2 c. Chopped - I use shredded - zucchini
3 tsp. Vanilla
2 3/4 c. Flour
1/4 tsp. Baking powder
2 tsp. Baking soda
1 tsp. Salt2 tsp. Cinnamon (may use pumpkin pie spice)
1 c. Chopped nuts - I use pecans

Mix well the first 5 ingredients. Add next five ingredients and blend well. Add nuts and blend. Bake on greased 11 x 17 x 1 baking sheet @ 350º F for 20 - 25 minutes.

When cooled, frost with:
1 stick (1/2 c. Butter), melted
1 - 3 oz. Pkg cream cheese, softened
2 1/2 c. Powdered sugar

STUFFED ZUCCHINI

6 med. zucchini
1/2 cup chopped onion
1 stalk celery chopped
1 tsp. dried thyme or basil
12 large mushrooms chopped (standard beige mushrooms)
3 garlic cloves, minced
1/2 cup chopped parsley or cilantro
1/2 cup olives chopped (optional)
1 tblspn. pimento chopped or roasted red bell pepper chopped
1/4 cup parmesan cheese
salt & pepper to taste

Preheat oven to 300 degrees.
Scrub and trim ends off zucchini but do not peel. Cut lengthwise and carefully scoop out the pulp. Coarsely chop pulp.In a large skillet coated with olive oil, saute onions, celery, mushrooms, garlic and thyme or basil along with the zucchini pulp for 5 mins.Add parsley or cilantro, olives if using, pimentos and parmesan cheese. Toss well to mix.Fill each zucchini shell with mixture and place on baking sheet.
Bake until zucchini are tender, about 20-30 mins. Serve hot. Serves 6

STUFFED AND BAKED ZUCCHINI

4 pounds medium to large zucchini
1 1/4 pounds fresh tomatoes, chopped (or use canned)
1 large onion, chopped
5 cloves garlic, chopped
1 1/4 cups vegetable broth
1/4 cup olive oil
3/4 cup parsley or cilantro, chopped
Salt and black pepper
3 cups cooked brown rice
1/2 cup grated cheese cheddar, jack or mozarella
2 tablespoons raisins or dried cranberries (optional)
3/4 cup ground almonds
1/4 cup pine nuts or chopped walnuts

Wash zucchini thoroughly and cut in half lengthwise. Then, using an instrument such as an apple corer, empty the pulp of each zucchini into a saucepan, being sure to keep outer shells intact. Add tomatoes, onion, garlic, 1 cup of broth, parsley, salt and pepper. Simmer until only a little liquid remains, then add rice and simmer until all the water has evaporated. . When cool, add cheese, raisins, almonds, and pine nuts. Stir with a wooden spoon until well mixed. Stuff zucchini shells carefully with mixture. Preheat oven to 425F. Place stuffed zucchini shells in an ovenproof container. Pour the rest of the olive oil over them and add salt and pepper to taste. Cook 1 hour in preheated oven. . May be served hot or cold.

SQUASH AND ZUCCHINI NOODLES

2 tablespoons olive oil
2 teaspoons garlic, minced
2 large summer squash
2 large zucchini
1/4 cup vegetable stock or water
2 tablespoons parsley, chopped
2 tablespoons Parmesan cheese, grated
salt and freshly ground black pepper to taste

Cut both ends off the squash and zucchini and then slice into very long thinstrips.
Heat olive oil in a large saute pan over high heat; add garlic and noodles and saute very briefly, approximately 30 seconds. Add vegetable stock orwater; continue to cook for an additional 2 minutes. The steam created will helpcook the noodles. Season with salt and pepper. Toss noodles with parsley andParmesan cheese and serve immediately.