Italian Zucchini Casserole

1 lb. Italian sausage
1/2 cup onion
2 cloves garlic
1 1/2 cup broccoli cut into bite sized pieces
4-5 sm. or 2-3 large zucchini
1 cup grated mozzarella cheese
3/4 cup grated parmesan cheese
2 eggs beaten
1 can of favorite spaghetti sauce (26 oz)
bread crumbs to cover  casserole

Cook sausage with onion and garlic.  Add cut broccoli near the end and sauté.  Peel core and chop zucchini.  If zucchini is large and has hardened, boil until tender.   Mix zucchini in bowl with eggs and cheese.  Add sausage mixture and spaghetti sauce.  Place in casserole dish and cover with bread crumbs.  Bake at 350 for 30 min.

(picture not very accurate of finished dish)

-Andrea M from Burton's Best Cookbook

Zucchini Cookies

1 cup margarine
2 cups sugar
2 eggs
2 cups grated zucchini
1 tsp. baking powder
1 c chopped nuts
2/3 tsp. salt
4 cups flour
2 tsp. cinnamon
2 tsp. baking soda
2 tsp. vanilla

Optional:  chopped nuts, chocolate chips, or raisins.

Cream sugar, margarine and eggs.  Add zucchini.  Mix dry ingredients together and add gradually to mixture.  Add vanilla and optional ingredients (if desired).  Bake on greased cookie sheet at 375 for 8 to 10 minutes.

-Dana Rae B

Chicken Vegetable Casserole

1 large package Stove Top Stuffing
1 pint sour cream
1 can cream of chicken soup
2 cups shredded carrots
1 small onion (chopped)
2 cups shredded zucchini
2 cups chicken pieces (cooked)

Mix dressing according to directions on package.  Put 1/2 on the bottom of a 9 x 13 pan.  Mix remaining ingredients (excluding dressing) together.  Pour over bottom layer of dressing.  Crumble remaining dressing on top.  Bake at 350 degrees for 1 1/2 hours.  (If stuffing starts to over brown you can cover with foil)

-Dana Rae B

Glazed Lemon Zucchini Bread

2 c cake flour
1/2 tsp salt
2 tsp baking powder
2 eggs
1/2 c canola oil
3 Tbsp lemon juice
1/2 c buttermilk
zest of 2 lemons (can use lemon oil as well)
1 c grated zucchini

Glaze
1 c powdered sugar
2 Tbsp lemon juice
1 Tbsp milk

1.  Mix flour, salt and baking powder in a medium bowl and set aside.
2.  In a large bowl, beat eggs.  Then add oil and sugar until well blended.
3.  Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
4.  Fold in zucchini until it is mixed well.
5.  Add dry mixture to the wet mixture and blend all together until well combined.
6.  Pour batter into greased 9x5 loaf pan.
Bake at 350 degrees for 40-45 minutes

While still warm, make glaze and spoon over the bread.  Let the glaze set up before cutting and serving.

-Jolana G

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