Salsa on Cukes - Anabelle A.

1/4 red onion
1 clove garlic
1 tomatillo
1/2 lime
4 roma tomatoes
cilantro
1 large cucumber (peeled and cut in thick slices)

Chop the first three ingredients and squeeze in the lime juice. Add chopped-up romas and then chopped cilantro to taste. Spoon small amounts of salsa onto cucumber slices and serve.

Smith House Squash Casserole - Lisa D.

¼ cup mayonnaise
¼ cup chopped onion
½ cup saltine cracker crumbs – divided
1 egg beaten
1 teaspoon sugar
¼ teaspoon salt
1/8 teaspoon pepper
1 pound yellow squash, cleaned, boiled, and mashed
¼ cup (1 ounce) shredded cheddar cheese

Combine mayonnaise, onion, ¼ cup cracker crumbs, eggs,
sugar, salt and pepper. Add mashed squash; mix well. Pour
squash mixture into lightly greased 1-quart casserole dish.

Sprinkle remaining cracker crumbs over squash mixture.
Bake, uncovered at 350 for 25 to 30 minutes.
Sprinkle cheese on top. Bake an additional 5 minutes or
until cheese melts. Yields 4 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

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!