Zucchini Soup - Margaret Dyal

Zucchini Soup

1 cup chopped onions
2 tablespoons butter
3 cups sliced zucchini
2 cups chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup half-and-half cream
4 slices bacon, cooked until crisp, then crumbled
grated cheddar cheese
sour cream

In a large saucepan cook onions in melted butter until tender.
Add sliced zucchini and chicken broth and bring to a boil. Simmer
until tender (about 15 minutes). Add salt and pepper. Cool slightly.
Pour mixture into blender and puree it. Stir half-and-half cream.
Return to saucepan and reheat, but do not boil. Garnish with grated
cheese, sour cream, and bacon bits. Makes 6 small servings.

Zucchini Pie - Jill Walker

2 c chopped zucchini
2 c peeled and chopped tomatoes
1/2 c chopped onion
1/3 c Parmesan
1 1/2 c cheddar cheese, grated

Put in pie plate.

Mix:
3/4 c Bisquick
3/4 c milk
3 eggs
1/2 t salt
1/2 t pepper

Pour over veggies & cheese. Bake at 30 minutes at 400°

Vegetable Casserole - Jill Walker

1 large pkg Stove Top Stuffing, fixed according to pkg directions
9 c cooked squash (cook to tender crisp & drain)
*can use fresh or frozen vegetables, any variety
2 cans Cream of Mushroom soup
16 oz sour cream
shredded cheese

Butter 9x13 and put 2/3 of stuffing in bottom. Combine soup and sour cream. Mix in vegetables and put over stuffing. Put remaining 1/3 stuffing over. Top with shredded cheese.

Bake at 375° for 30 minutes.

*usually fills 9x13 to over-flowing. Use larger pan or divide between 9x13 and 8x8

Pumpkin Cinnamon Rolls - Kay Bragg

recipe by Jessica Crapo

Dough:
¼ c. Warm Water
2 ½ t. Yeast
1 t. Sugar
½ c. Milk
2 Eggs
1 c. Canned Pumpkin Puree
1/3 c. butter, melted
½ c. Sugar
½ t. Nutmeg
¼ t. Cloves
1 t. Salt
5-6 c. Flour

Filling:
2/3 c. Canned Pumpkin Puree
½ c. Butter, room temperature
1 c. Packed Brown Sugar
2 T. Cinnamon

Cream Cheese Frosting:
4 oz. Cream Cheese, room temperature
3 T. Butter, room temperature
½ t. Vanilla
2-2 ½ c. powdered sugar

Directions:
1.Combine warm water, yeast, and teaspoon of sugar in small bowl. Stir until yeast is dissolved. Let stand until froth bubbles.
2. In mixer fitted with bread dough hook, combine milk, eggs, pumpkin, butter, and half cup sugar, nutmeg, cloves and salt. Mix until smooth.
3. Add 4 cups of flour to mixing bowl. Pour frothed yeast mixture on top of flour. Knead about five minutes, adding the rest of the flour half cup at a time. Dough should be smooth and moist but not sticky.
4. Spray bowl with non-stick cooking spray. Place dough in bowl. Cover with wet towel or plastic wrap that is sprayed with non-stick cooking spray. Allow to rise until doubled, about one hour.
5. While dough is rising, prepare filling. Place room temperature butter and pumpkin puree in small bowl. Using electric mixer, beat until mixture is smooth. In another small bowl combine brown sugar and cinnamon.
6. Pour dough out on slightly floured surface. Roll into a rectangle 16x21 inches, dough should be about ¼ inch thick. Spread the pumpkin/butter mixture over rectangle. Next, evenly spread the cinnamon/sugar mixture on top, slightly pressing it into the dough.
7. Roll up long side of dough, forming a long tube. Cut tube with sharp knife about every two inches making 12 rolls. Place rolls in lightly greased 9x13 baking pan. Cover and let rise until nearly doubled, about 30 minutes.
8. Preheat oven to 400 degrees
9. Bake rolls in oven until golden brown, about 15-20 minutes. While rolls are baking, beat together cream cheese, butter, powdered sugar and vanilla to make frosting. Spread frosting on warm rolls before serving. Optional: Sprinkle a little nutmeg on top as garnish.

I don’t make the dough by hand. I just put all the dough ingredients in my bread maker and set it on the dough cycle. Then I start with step 5. I also end up with more then 12 rolls so I usually put about 8 in a 9x13 and 6 in a smaller baking pan. I sprinkle cinnamon sugar on top and a tiny bit of nutmeg instead of only nutmeg. They end up HUGE and SO good.

Zucchini Cobbler - Jill Walker

8 c peeled, chopped zucchini
2/3 c lemon juice
1 c white sugar
1 t ground cinnamon
1/2 t ground nutmeg

4 c flour
2 c sugar
1 1/2 c butter, chilled
1 t cinnamon

Cook & stir zucchini & lemon juice until zucchini is tender, 15-20 minutes. Stir in 1 c sugar, 1 t cinnamon and nutmeg. Cook 1 minute. Remove from heat.

Preheat oven to 375°. Grease 10x15" pan. Combine flour and 2 c sugar. Cut in butter to resemble crumbs. Stir 1/2 cup of mixture into zucchini. Press 1/2 of remaining mix into bottom of pan. Spread zucchini mixture over and top with remaining crumb mixture. Sprinkle 1 t cinnamon over. Bake 35-40 minutes or until golden.

Tastes and looks just like apple pie!

Grilled Bundle of Veggies - Jill Walker

8 oz whole fresh mushrooms
8 oz cherry tomatoes
1 c sliced zucchini
1 T olive or vegetable oil
1 T butter or margarine, melted
1/2 t salt or salt-free blend
1/2 t onion powder
1/2 t Italian seasoning
1/8 t garlic powder

Put veggies on double thickness of heavy-duty foil. Combine remaining ingredients and drizzle over vegetables. Fold foil and seal tightly. Grill, covered, 20-25 minutes or until tender.

Parmesan Zucchini Strips - Jill Walker

1/3 c seasoned bread crumbs
1/4 c Parmesan
1 egg
zucchini, cut into strips

Dip in egg, then in bread/cheese combined. Bake at 450° 20-25 minutes or until tender.

Zucchini Provencal - Jill Walker

Ingredients

• 1 small onion, thinly sliced
• 1 tablespoon olive or vegetable oil
• 1 medium zucchini, cubed
• 2 plum tomatoes, peeled, quartered and chopped
• 2 tablespoons chopped green pepper
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon grated Parmesan cheese
• 2 teaspoons minced fresh parsley (optional)
  

Directions

1. In a small skillet, saute onion in oil until tender. Add the zucchini, tomatoes, green pepper, garlic, salt and pepper. Reduce heat; simmer, uncovered, for 8-10 minutes or until vegetables are tender. Sprinkle with Parmesan cheese and parsley.

** For the record, the leftovers are really good in scrambled eggs the next morning!

Lime Zucchini Muffins - Jill Walker

From the Recipe Shoebox

The ingredients:

1/2 cup butter
1 cup sugar
2 eggs
1-2 tsp. lime or lemon zest*
2 Tbs. lime or lemon juice*
2 cups flour
1 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
2 cups shredded zucchini

TOPPING:
1 Tbs. sugar
1/4 cup sliced almonds, slightly crushed

Cream butter and sugar. Beat in eggs, zest, and juice. Stir in dry ingredients, then zucchini. Spoon into well-greased or paper lined muffin cups. Sprinkle with sugar, then almonds. Bake at 325° for 18-20 minutes. Makes about 15 muffins.

Enjoy!

* I used orange zest and orange juice instead.