Zucchini – more than just an ingredient for bread! Here are a couple of recipes that our family enjoys.

Zucchini A La Casserole

1 thinly sliced, unpeeled zucchini                      1 small can mushrooms (2 oz.)

4 slices American cheese                                     Garlic powder

1 sliced tomato                                                       Oregano

½ onion, sliced and separated into rings         Buttered bread crumbs

¼ chopped green pepper                                     Shredded mozarella cheese

Parmesan cheese

Cover bottom of casserole dish with zucchini, sprinkle with salt.  Cover with American cheese, tomato, onion, green pepper and mushrooms.  Then sprinkle with garlic powder and oregano.  Then sprinkle shredded mozarella cheese over all, then bread crumbs and Parmesan cheese.  Bake at 350 degrees for 30 minutes covered, uncover and bake 30 minutes more.  (You may adjust vegetables and seasonings according to taste). For the bread crumbs, I break up any kind of bread – sprinkle it on the casserole and then spray it with spray on butter, or butter flavored Pam. Then I sprinkle the parmesan cheese over it. I think you could use Ritz cracker crumbs instead of bread crumbs too if you prefer.

Zippy Zucchini

2 med. zucchini, cut into chunks (about 4 cups)

½ med. onion, sliced thin

4 eggs beaten

½ c. shredded cheddar cheese

1 (2 oz.) jar pimiento, drained (optional)

½ t. salt

1/8 t. pepper

Place zucchini & onion in 2 qt. glass dish or casserole.  Cover with plastic wrap turning one edge back slightly to vent.  Microwave at high 7 minutes.  Drain.  In large bowl mix together eggs, cheese, pimiento, salt and pepper.  Add zucchini and onions, stirring well.  Grease dish in which vegetables were cooked.  Pour mixture into dish and cover with paper towel.  Microwave at medium high 8 – 10 minutes.   Remove paper towel after 1st 4 minute.