Zucchini recipes

Zucchini side dish (though I mix in yellow squash, too)

1 sm onion, chopped

2 or 3 sm. zucchini, cut in pieces (I use 3 or 4 larger squash)

1/4 c. grated cheese (I use parmesan)

1/4 c. sour cream

1 T butter

1 tsp salt

1/8 tsp paprika

1 beaten egg

Saute onion and zucchini in butter until tender; set aside.  Stir next 5 ingredients over low heat until cheese melts then add beaten egg.  Put all ingredients in casserole dish.  Sprinkle with bread crumbs and bake at 375 for 20 minutes. 

Mom's Zucchini bread

3 c all-purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 tsp ground cinnamon
3 eggs
1 c vegetable oil (we used olive oil)
2 1/4 c white sugar (we used a little less than 2 c)
3 tsp vanilla extract
2 c grated zucchini (we found this was equal to one large zucchini)
1 c chopped walnuts (we used pecans)

Grease and flour 2 loaf pans and preheat oven to 325.
Sift flour, salt, baking powder, baking soda, and cinnamon together. (We didn't sift, just stirred.)
Beat eggs, oil, vanilla, and sugar together in large bowl.  Add sifted ingredients to the creamed mixture and beat well.  Stir in zucchini and nuts until well combined.  Pour batter into prepared pans.
Bake 40-60 minutes (I found it was closer to 60) or until tester (toothpick) inserted in center comes out clean.  Cool in pan on rack for 20 minutes.  Remove bread from pan, and completely cool (we like to eat hot:).

Hope you enjoy!