so....What do YOU do with all of that zucchini?

Never had this problem before...what a great problem to have!  I took matters into my own hands and used the rest of our garden zucchini to make some treats for the fam


Zucchini Bread (Paula Deen's recipe although I added 1 cup of chocolate chips too)

Ingredients

• 3 1/4 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon ground nutmeg
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 3 cups sugar
• 1 cup vegetable oil
• 4 eggs, beaten
• 1/3 cup water
• 2 cups grated zucchini
• 1 teaspoon lemon juice
• 1 cup chopped walnuts or pecans (and 1 cup of chocolate chips if you so wish!)

Directions

Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes. 

 Zucchini Mock Lasagna (My Own Recipe)

Ingredients:

1 lb of zucchini sliced lengthwise

3-4 wraps.tortillas

1 jar of pasta sauce (I made my own quick sauce from scratch)

1/2 red onion sliced

1 package of Purdue Short Cuts Chicken

1 pkg of shredded cheddar/mexican cheese

Directions:

Just layer the ingredients: i.e. wraps, zucchini, onions, chicken, sauce and cheese-repeat until all ingredients are used

Bake for 45 minutes to 1 hour at 350 degrees

DELISH!

 Zucchini Custard Bake (a perfect side for your end-of-the-summer chicken on the grill)

Ingredients

• 4 tablespoons (1/2 stick) butter, melted
• 2 pounds zucchini, cut into small pieces
• 3 eggs
• 1/2 cup undiluted evaporated milk or light cream
• 2 tablespoons fine dry bread crumbs
• 1/2 cup onion, diced
• 1 teaspoon Worcestershire sauce
• Dash hot pepper sauce
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup grated Parmesan

Directions

Preheat oven to 350 degrees F.

In a large saucepan with a tight-fitting lid, combine melted butter and zucchini. Cover and cook over low heat, stirring occasionally, until tender, about 5 to 7 minutes. Remove from heat, set aside and let zucchini cool before adding eggs to avoid them becoming scrambled. Beat eggs with milk; add bread crumbs, onion, Worcestershire sauce, hot pepper sauce, salt, pepper, and 2 tablespoons of the Parmesan. Mix well. Let zucchini cool. Combine mixture with zucchini, stirring until blended. Turn into a buttered 1 1/2 quart casserole. Sprinkle top with remaining Parmesan. Bake uncovered for 35 to 40 minutes. If the dish has been refrigerated, allow about 10 minutes longer baking time.

Enjoy!