Presenting . . .

Green Monster Soup

& other zucchini delights

Zucchinis terrific And oh so prolific!

Chocolate Zucchini Cake

cup butter cup oil 1 cup sugar 1 teaspoon vanilla 2 eggs 2 cups grated zucchini 1 teaspoon baking soda Heat oven to 325. In a large mixing bowl, cream together butter, oil, sugar, vanilla and eggs. Add zucchini, baking soda, cocoa, flour, cinnamon and salt; mix until well combined. Pour cake batter in a greased 9 x 13 pan; sprinkle with chocolate chips, and nuts. Bake for 40 to 45 minutes, making sure the middle is done before removing from the oven. Cool. 5 tablespoons cocoa 2 cups flour teaspoon cinnamon teaspoon salt cup chocolate chips cup chopped nuts

Index
Soups
Green Monster Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Minestrone . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-5 Two-Bean Chicken Chili . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Zucchini & Cheese Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Sides
Garden Skillet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 Zucchini & Tomatoes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Zucchini Oven Chips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Main Dishes
Fresh Summer Casserole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Fresh Zucchini Squash Casserole . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Italian Chicken Pasta Toss . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Meatloaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Moms Zucchini Casserole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Sassy Zucchini . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Zucchini & Chicken Bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11-12 Zucchini Casserole with Stove Top Stuffing . . . . . . . . . . . . . . . . . . 12 Zucchini, Chicken & Rice Casserole . . . . . . . . . . . . . . . . . . . . . . . 12-13 Zucchini Supreme . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Zucchini Cake
1 cup brown sugar 1 cup white sugar 1 cup oil 3 eggs 2 cups grated raw zucchini 3 teaspoons vanilla 2 cups flour 2 teaspoons baking soda 1 teaspoons baking powder 1 teaspoon salt 1 tablespoon cinnamon cup chocolate chips

Breads & Cookies

Chocolate Chip Zucchini Bars . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 Coconut Zucchini Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 Pineapple Banana Zucchini Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 Zucchini-Nut Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 Zucchini-Nut Bread Cookie Sandwiches . . . . . . . . . . . . . . . . . . . 16-17

Heat oven to 350. In a large mixing bowl, combine sugars, oil and eggs with an electric mixer. Add zucchini, vanilla, flour, baking soda, baking powder, salt and cinnamon; mix until well combined. Pour cake batter in an ungreased 9 x 13 pan; sprinkle with chocolate chips. Bake for 35-40 minutes, making sure the middle is done before removing from the oven. Cool and serve.

Cakes
Chocolate Madness Zucchini Cake . . . . . . . . . . . . . . . . . . . . . . . . . . 17 Chocolate Zucchini Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 Zucchini Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

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For filling, beat together remaining cup butter { stick}, cream cheese and confectioners sugar until smooth. Spread 1 heaping tablespoon of filling onto the flat side of one cookie and sandwich together with another cookie. Repeat until all cookies are used. Store in the fridge for a cool cookie.

Soups

Green Monster Soup

1 cup chopped onion 2 tablespoons butter 3 cups sliced zucchini 2 cups chicken broth teaspoon salt teaspoon pepper cup half-and-half 1 cup grated cheddar cheese cup sour cream 4 slices of bacon, cooked until crisp

Cakes

Chocolate Madness Zucchini Cake

Cake cup butter or margarine cup oil 1 cup sugar 2 eggs 2 cups grated zucchini 2 cups flour 1 teaspoon vanilla cup buttermilk 4 tablespoons cocoa 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder cup chocolate chips

In a large saucepan, cook onions in melted butter until tender. Add sliced zucchini and chicken broth; bring to a boil. Simmer until tender {about 15 minutes}. Add salt and pepper. Cool slightly. Pour mixture into a blender and pure. Stir in half-and-half. Return to saucepan and reheat but do not boil. Stir in grated cheddar cheese and sour cream. Garnish with bacon bits. Serves 6

Minestrone
8 cups water 3 tablespoons beef bouillon crystals {or 9 bouillon cubes} 1 {28 oz.} can crushed tomatoes in puree 1 {15 oz.} can kidney beans 1 teaspoon Italian seasoning 1 teaspoon garlic salt teaspoon onion salt teaspoon basil teaspoon thyme teaspoon pepper Pinch of sugar
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cup butter head cabbage, chopped 2 carrots, peeled & sliced 1 small onion, finely chopped 8 oz. fresh mushrooms, chopped 3 red potatoes, scrubbed & diced 2 stalks celery, sliced 1 zucchini, sliced 1 yellow squash, sliced 1 head broccoli, cut into bite-sized pieces 1 cup broken egg noodles Parmesan cheese

Frosting

5 tablespoons fat-free milk cup unsweetened cocoa powder 2 tablespoons butter

3 cups powdered sugar 1 teaspoon vanilla

Heat oven to 350. In a large mixing bowl, cream together butter, oil, sugar and eggs. Add zucchini, flour, vanilla, buttermilk, cocoa, salt, baking soda, and baking powder; mix until well combined. Pour cake batter in a greased and floured 9 x 13 pan; sprinkle with chocolate chips. Bake for 40 to 45 minutes, making sure the middle is done before removing from the oven. Cool for 10 minutes and then frost For frosting, place milk, cocoa powder and butter in a small saucepan over low

heat until butter is melted. Whisk in powdered sugar and vanilla until smooth. Spread over warm cake. Cool completely. Cut into squares.
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Zucchini-Nut Bread
3 cups flour, sifted 1 tablespoon cinnamon 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 3 eggs, beaten Heat oven to 325. Sift flour, cinnamon, salt, baking soda and baking powder together. Set aside. In a large mixing bowl, thoroughly beat eggs, sugars, oil and vanilla. Stir in dry ingredients. Fold in grated zucchini and nuts. Pour batter into greased loaf pans. Bake for 60 to 70 minutes. 1 cup sugar 1 cup brown sugar 1 tablespoon vanilla 2 cups grated zucchini cup chopped nuts

In an 8-quart stock pot, combine water, bouillon, tomatoes, kidney beans, Italian seasoning, garlic salt, onion salt, basil, thyme, pepper and sugar. Bring to a boil and then reduce heat; simmer. Melt butter in a 10" skillet. Add cabbage, carrots, onion and mushrooms and saut until the vegetables are soft. Meanwhile, add potatoes, celery, zucchini, squash and broccoli to the ingredients simmering in the stock pot. When the vegetables in the skillet are ready, add them to the vegetables and broth in the stock pot. Add broken noodles and simmer until the noodles are cooked, about 30 minutes. Serve topped with grated parmesan cheese. Serves 12

Zucchini-Nut Bread Cookie Sandwiches

Cookies 1 cup flour 1 teaspoon cinnamon teaspoon baking soda teaspoon baking powder teaspoon coarse salt cup {1 stick} unsalted butter, softened Filling cup { stick} unsalted butter, 8 oz. cream cheese, softened 1 cup confectioners sugar, sifted 1 lb. chicken cup granulated sugar cup brown sugar 1 large egg teaspoon vanilla 1 cup finely grated zucchini 1 cup rolled oats cup chopped nuts

Two-Bean Chicken Chili

4 cups hot water 1 {16 oz.} jar {or 2 cups} mild thick & chunky salsa 1 {8 oz.} can tomato sauce 1 clove garlic, minced or pressed 1 tablespoons chili powder 1 teaspoon cumin 1 medium zucchini, coarsely chopped 1 {15 oz.} can black beans, drained & rinsed 1 {15 oz.} can pinto beans, drained & rinsed 1 {9 oz.} can corn, drained 4 chicken bouillon cubes Cheddar Cheese Sour Cream Tortilla Chips Heat oven to 350. Place chicken in a small baking dish, sprinkle with a little salt

softened

Sift flour, cinnamon, baking soda, baking powder and salt into a mixing bowl. In a large mixing bowl, beat cup {1 stick} of butter and sugars until pale and fluffy. Beat in egg and vanilla. Beat flour mixture into butter mixture; mix in zucchini, oats and walnuts. Refrigerate until firm {about 1 hour}. Heat oven to 350. Using a 1 ice cream scoop {about 2 tablespoons}, drop dough onto parchment lined baking sheets, spacing about 2 apart. Bake until edges are golden, about 17 minutes. Place on a wire rack to cool.
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and pepper, cover and bake for 35 minutes. When chicken has finished baking, wrap in foil and refrigerate until completely cooled. Shred chicken. In a 4-quart stock pot, combine chicken, zucchini, black beans, pinto beans, corn, chicken bouillon, water, salsa, tomato sauce, garlic, chili powder and cumin. Bring to a boil; reduce heat and simmer for 30 minutes. Serve topped with grated cheddar cheese, sour cream and tortilla chips. Serves 6

Zucchini & Cheese Soup

2 cups chicken broth cup finely chopped onion 1 clove garlic, minced or pressed cup chopped celery 5 cups zucchini, sliced teaspoon salt Place 2 cups of the broth in a 2-quart pot; add onion, garlic, celery, zucchini, salt and pepper. Cover and bring to a boil; reduce heat and simmer 25 minutes. Pure the cooked vegetables and broth in the blender or food processor; set aside. In a 2-quart pot, melt butter; add flour to make a paste and cook 1 minute. Add milk and remaining cup broth; heat to boiling and thicken, stirring often. Add pure to the ingredients in the pot, stir in cheese and serve. Serves 4 teaspoon pepper 2 tablespoons butter 2 tablespoons flour cup milk 1 cup grated cheddar cheese 3 eggs 1 cup oil 2 cups sugar 2 teaspoons vanilla 3 cups grated zucchini

Coconut Zucchini Bread

1 cup coconut 3 cups flour 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon cinnamon

Heat oven to 350. In a large mixing bowl, beat eggs, oil, sugar and vanilla together. Stir in zucchini and coconut. Combine flour, baking powder, salt and cinnamon and stir into zucchini and coconut mixture. Pour batter into two greased loaf pans. Bake for 60 minutes, making sure the bread is cooked all the way through.

Sides

Garden Skillet
cup butter 6 small zucchini, cut in slices 1 medium head cauliflower, separated into small florets* 1 green pepper, cut into strips In a skillet melt butter; add zucchini, cauliflower, green pepper, onion and garlic salt. Cover and simmer 15 minutes, stirring occasionally. Add tomatoes; cook 5 minutes. Sprinkle cheese over all and stir lightly. * Two 10 oz. packages frozen cauliflower may be substituted; partially defrost and break apart.
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Pineapple Banana Zucchini Bread

3 eggs, beaten 1 cup vegetable oil 2 cups sugar 2 teaspoons vanilla 1 cup zucchini, shredded cup mashed bananas 1 {20 oz} can crushed pineapple 3 cups flour 2 teaspoons salt teaspoon baking powder 2 teaspoons cinnamon 1 cup chopped nuts {optional}

cup onion, finely chopped 1 teaspoon garlic salt 2 medium tomatoes, cut in wedges cup parmesan cheese

Heat oven to 350. In a medium mixing bowl, combine eggs, oil, sugar, vanilla, zucchini, bananas and pineapple. In a large mixing bowl, combine flour, salt, baking powder, cinnamon and nuts if desired. Stir in wet ingredients until batter forms. Pour batter into greased loaf pans. Bake for 45 to 60 minutes, making sure bread is cooked all the way through.

Breads & Cookies

teaspoon oregano 6 medium zucchini, sliced

Zucchini & Tomatoes

6 medium tomatoes, chopped 2 tablespoons butter 1 large onion, minced Salt and pepper to taste

Chocolate Chip Coconut Zucchini Bars

Bars cup butter or margarine, softened cup brown sugar cup granulated sugar 2 eggs 1 teaspoon vanilla 1 cup unsifted all-purpose flour Frosting 1 tablespoon melted butter 2 tablespoons milk teaspoon vanilla Heat oven to 350. Beat butter and sugars together until creamy. Add eggs and vanilla; beat until blended. In a small bowl, blend flour, salt and baking powder; gradually at to creamy mixture and beat until well blended. Stir in coconut, and chocolate chips; then the shredded zucchini. Zucchini should be stirred as little as possible so it wont lose moisture to batter. Evenly spread mixture in a greased 10 x 15 pan with narrow sides. Bake for 35 to 40 minutes. Place on a rack to cool slightly. For frosting, beat together all ingredients until well blended and smooth. Drizzle frosting over warm bars. Cool thoroughly. Cut into bars. teaspoon salt 1 teaspoon baking powder cup shredded coconut chocolate chips 2 cups coarsely shredded zucchini

Melt butter in a small saucepan; add vegetables and seasonings. Cook until vegetables are tender, about 10 minutes over low heat. Sprinkle with cheese if desired. Use a cast iron skillet for a more roasted flavor. Serves 4

Zucchini Oven Chips

cup dry breadcrumbs or crushed teaspoon cinnamon 1 cup powdered sugar cornflakes cup fresh grated parmesan cheese teaspoon seasoned salt teaspoon garlic powder teaspoon black pepper 2 tablespoons fat-free milk 2 cups { thick} zucchini slices {2
small zucchini} Cooking Spray

Heat oven to 350. In a medium mixing bowl, whisk together breadcrumbs, parmesan, salt, garlic powder and pepper. Place milk in a shallow dish. Spray a cookie sheet with cooking spray. Dip zucchini slices in milk, then dredge in breadcrumb mixture. Place coated slices on prepared cookie sheet. Bake for 12-15 minutes, then turn zucchini over and bake for an additional 1215 minutes {until they are as crispy as you want them}. Serve immediately. Great as an appetizer, for dipping or as a side dish. Make some from yellow squash for color variation.

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Topping 1 tablespoon olive oil cup onion, chopped 2 cups {5 medium} tomatoes, chopped

teaspoon chili powder teaspoon salt teaspoon pepper

Main Dishes

Fresh Summer Casserole

12 oz. penne pasta 2 tablespoons olive oil 3 cups cherry or grape tomatoes 3 garlic cloves, minced or pressed 12 oz. ricotta cheese 6 oz. feta cheese 2 medium zucchini, cut into thin strips with a vegetable peeler cup fresh basil, chopped cup cracker crumbs 1 tablespoon cold butter, cut into small pieces Fresh grated parmesan cheese Cook pasta according to package directions. Set aside. Heat oven to 350. Heat oil in a large skillet. Add tomatoes and saut over medium heat until browned, about 10 minutes. Add garlic and cook 1 minute. Combine ricotta, feta and milk in a large mixing bowl; stir well. Add cooked pasta, tomatoes, zucchini and basil; stir gently. Transfer to a 2-quart casserole dish. Top with cracker crumbs. Sprinkle butter evenly over top. Sprinkle with parmesan cheese. Cover and bake 30 to 40 minutes or until hot and bubbly. Serves 8

Heat oven to 350. Place chicken in a baking dish, sprinkle with a little salt and pepper, cover and bake for 35 minutes. Remove chicken from baking dish, wrap in foil and refrigerate until completely cooled. Meanwhile, prepare the other ingredients for assembly. When the chicken has cooled, dice into bite-sized pieces. Heat oven to 350. Lightly grease a 9" x 13" baking dish. In a 12" skillet heat 3 tablespoons oil; saut cup onions and garlic for 2 minutes. Add the zucchini, yellow squash and mushrooms and saut for 3 minutes more. Add the chicken, rice, broth, parmesan, thyme, rosemary, salt and pepper to the vegetables in the skillet. Place in the prepared baking dish. In the same skillet, heat 1 tablespoon olive oil and saut cup onions for 3 minutes. Add the tomatoes, chili powder, salt and pepper and stir to combine. Spoon over the rice and chicken in the baking dish. Cover with foil and bake for 1 hour; remove foil and bake for 15 minutes more, making sure rice is completely cooked through. Serves 6 to 8

Zucchini Supreme
4 cups peeled, sliced zucchini 1 cup chopped onion cup butter 2 eggs, well beaten 2 tablespoons parsley flakes teaspoon salt teaspoon dried basil Melt butter in a skillet over medium heat; saut zucchini and onion until tender. Heat oven to 375. In a large mixing bowl, combine eggs, parsley, salt, basil, pepper, garlic powder and oregano. Separate crescent rolls and press into the bottom of a 9 x 13 pan. Spread the crescent rolls with mustard and place the zucchini and onions into the pan. Pour the egg mixture over the zucchini and then top with cheese. Bake for 18-20 minutes, making sure the eggs have set. Let cool 10 minutes before serving. teaspoon black pepper teaspoon garlic powder teaspoon oregano 1 {8 oz} can crescent rolls 2 teaspoons mustard 2 cups grated Monterey cheese

 In a shallow bowl beat egg, water, teaspoon salt and pepper. Place the remaining crumbs in a large re-sealable plastic bag. Dip the chicken in the egg mixture and then place in the plastic bag and shake to coat with breadcrumbs. Heat 2 tablespoons of olive oil in a 10" skillet. Cook chicken for 23 minutes on each side, until golden brown. Remove from skillet and place on top of vegetables and cheese in the baking dish. Cover and bake for 25 minutes. Uncover, sprinkle with cup mozzarella cheese and bake for 10 minutes longer. Serves 4

Fresh Zucchini Squash Casserole

3 tablespoons butter 1 tablespoon olive oil 1 medium onion, chopped 1 garlic clove, pressed or minced 2 pounds zucchini, sliced 2 pounds yellow squash, sliced 3 eggs cup half-and-half 1 teaspoon salt teaspoon pepper 1 tablespoon fresh thyme leaves cup breadcrumbs cup fresh grated parmesan cheese

Zucchini Casserole with Stove Top Stuffing

1 {6 oz.} box Stove Top Stuffing 1 lb. ground beef cup diced onion 1 clove garlic, minced or pressed 1 can cream of mushroom soup cup sour cream 2 cups {about 1 medium} diced zucchini 2 cups {about 4} diced carrots, cooked 1 cup diced celery

Make stuffing according to package directions. Brown ground beef with onion and garlic; drain off excess grease. Mix cream of mushroom soup and sour cream together with beef and onions. Heat oven to 350. Place the zucchini in the bottom of a 9 x 9 baking dish. Place carrots, celery over zucchini; add meat mixture and top with the prepared stuffing. Bake for 30 minutes. Serves 6

Heat oven to 350. Heat butter and oil in a large skillet. Add onion and garlic and cook 2 minutes. Add zucchini and yellow squash. Cover and cook over medium heat 15 minutes, stirring occasionally. With a slotted spoon, transfer mixture to a buttered 2-quart casserole dish. Combine eggs, half-and-half, salt, pepper and thyme. Pour over vegetables in casserole dish and mix well. Bake 35 minutes. Remove from oven and top with breadcrumbs and cheese. Place under broiler and broil until brown, about 3 minutes. Serves 8

Italian Chicken Pasta Toss

6 oz. mini bow tie pasta {uncooked} 2 teaspoons olive oil 2 cloves garlic, minced or pressed lb. chicken, cut into bite-sized pieces into strips cup frozen peas 1 teaspoon salt 1 teaspoon Italian seasoning 2 medium tomatoes, seeded and chopped cup {1 oz.} parmesan cheese, grated

Zucchini, Chicken & Rice Casserole

Casserole 3 cups {1 lbs.} chicken, cooked & diced 3 tablespoons olive oil cup onion, finely chopped 1 clove garlic, minced or pressed 2 cups { 1 medium} zucchini, diced 1 cup { 1 small} yellow squash, diced 2 cups { 6 oz.} mushrooms, chopped 1 cup uncooked rice
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cup chopped onion 1 medium zucchini, sliced 1 small yellow {or red} bell pepper, cut

2 teaspoons chicken bouillon crystals {or 2 cubes} dissolved in 2 cups hot water cup grated Parmesan cheese teaspoon thyme teaspoon rosemary teaspoon salt teaspoon pepper

Cook pasta according to package directions; drain and keep warm. Meanwhile, heat olive oil in a stir-fry skillet over medium heat. Add garlic and chicken to the heated oil in the skillet. Stir-fry for 5 minutes. Add onion, zucchini, bell pepper, peas, salt and Italian seasoning; stir-fry 2 minutes. Add tomatoes; heat 1 to 2 minutes, stirring gently until heated through. Remove from heat. Stir in warm pasta. Serve immediately topped with grated parmesan cheese. Serves 6
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Meatloaf
2 lbs. lean ground beef lb. country style sausage cup finely chopped onion 2 eggs 1 cup breadcrumbs 1 can {8 oz.} tomato sauce 2-3 cloves garlic, pressed or minced 2 cups shredded zucchini 1 teaspoon salt teaspoon pepper 6 small zucchini 1 envelope spaghetti sauce mix 1 teaspoon oregano 2 tablespoons parsley flakes

Sassy Zucchini
8 oz. cubed mozzarella cheese cup butter, melted 2 cups breadcrumbs Parmesan cheese

Heat oven to 350. Lightly beat eggs in a prep bowl. Combine beef, sausage, onion, eggs, breadcrumbs, tomato sauce, garlic, zucchini, salt and pepper in a large mixing bowl. Divide* meatloaf mixture into two large loaf pans or four mini loaf pans. Bake, uncovered, for 1 hour to 1 hour and 15 minutes for large loaves or 45 minutes to 1 hour for mini loaves, checking to make sure meat is cooked all the way through at the earliest cooking time and cooking for additional time if needed. Serves 6 to 8 * Instead of cooking both meatloaves, I put one meatloaf in a gallon-size freezer bag, form it to the loaf pan and put it in the freezer. After the meat is frozen, I remove it from the loaf pan. When Im ready to use it, I remove the frozen meat from the freezer bag and place it in the loaf pan, cover it with plastic wrap, thaw in the fridge overnight and bake as directed. Quarter zucchini lengthwise and boil for 7 minutes. Prepare spaghetti sauce according to package directions; add oregano and parsley. Toss bread crumbs in melted butter and brown. Heat oven to 375. Arrange zucchini in the bottom of a 9 x 13 baking dish Spoon half of the sauce over the zucchini, then sprinkle with parmesan cheese and half of the bread crumbs. Top with mozzarella cheese, remaining sauce, parmesan cheese and bread crumbs. Bake for 30 minutes.

Zucchini & Chicken Bake

5 medium zucchini, sliced cup onion, finely chopped 1 clove garlic, minced or pressed 4 tablespoons olive oil 4 medium tomatoes, sliced 1 cup grated mozzarella cheese 1 teaspoon basil teaspoon salt Heat oven to 400. Lightly grease the bottom and sides of a 9 x 9 baking dish. Set aside 2 tablespoons bread crumbs. In a 10" skillet, saut zucchini, onion and garlic in 2 tablespoons of olive oil until crisp-tender; drain. Transfer to prepared baking dish. Sprinkle reserved bread crumbs over the zucchini. Top with tomato slices; sprinkle 1 cup mozzarella cheese over the tomatoes, and then sprinkle with basil and teaspoon salt. 1 egg 1 tablespoon water teaspoon salt teaspoon pepper 1 cup dry bread crumbs 4 chicken breasts cup grated mozzarella cheese

Moms Zucchini Casserole

1 lbs. zucchini 4 eggs cup milk 1 lb. Jack or mozzarella cheese 1 teaspoon salt Heat oven to 350. Wash and cut zucchini into slices. Cook in a small amount of water until tender. Drain and cool. Beat eggs slightly; add milk, grated cheese, salt, baking powder and flour. Stir in zucchini. Place in a buttered 9 x 13 casserole dish and top with buttered bread crumbs. Bake for 30 minutes. 2 teaspoons baking powder 3 tablespoons flour cup bread crumbs Butter

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