2 c.diced and peeled zucchini 1 tsp. cinnamon
1 c. oil 1 tsp. baking soda
3 c. flour 1/2 tsp. baking powder
2 c. sugar 1/2 c. chopped nuts
3 eggs 2 tsp. vanilla
In a mixing bowl, combine flour, sugar, baking soda, salt, baking powder, and cinnamon. In a blender, combine zucchini, oil, eggs, and vanilla, and process on highest setting about 30 - 45 seconds. Pour wet mixture over dry mixture, and mix well. Add chopped nuts. Mix and pour into greased and floured loaf pans (2 of them). Bake at 350 degrees for 45 minutes or until done.
4 small tender zuchinni 1/2 cup cornmeal
1/2 cup flour 1/4 cup parmesan cheese
1/2 tsp salt dash of pepper
Crisco
Cut zuchinni into french fry shapes. You can leave the skin on if they are small and tender. Mix four, salt, pepper, parmesan, cornmel together. Toss zuchinni in this mixture. Deep fry until golden brown. (Mom says she thinks kids would like to dip these in marinara sauce. This is an original recipe of her own. She tested it out on Dad....he scarfed 'em!)
1 - 2 heads of cabbage 1 green pepper
1 small onion 1 med to large carrot
2 c. miracle whip 1/2 c. sugar
1/4 c. vinegar 1/4 c. vegetable oil
If you have a food processor, I suggest putting all the veggies in there and cutting them up that way. If not, cut up cabbage, and then chop onion, green pepper and carrot, and add them to the cabbage. Mix together Miracle Whip, oil, sugar and vinegar until smooth. Add to veggies and mix well. Flavors will mix better if eaten a couple of hours after you make it.
Slice one large spaghetti squash in half long ways and scoop out the seeds. Place it cut side down in a glass baking dish and bake at 350 for about a half hour, until tender when pierced w/ a fork. Allow it to cool enough to handle, and then use a fork to rake out the insides. Serve as you would spaghetti, with marinara sauce or simply sprinke with parm and enjoy.