Posted by Starr
We have zucchini coming out of our ears right now, so I thought I'd share a favourite recipe for it.

3/4 lb Pasta; shaped (fusilli, orecchiette or conchiglie)
5 sm Zucchini; 1/2-inch slices
Salt and pepper
1 28 oz can italian plum tomatoes -- drained/chopped
8 Black olives; sliced
3 tb Parmesan cheese; freshly grated
1 ts Fresh rosemary sprigs
1/2 lb Mozzarella cheese; cut in 1/2' cubes
Cook pasta in boiling salted water.
In a large frying pan, heat oil and saute zucchini until lightly browned, about 5 minutes.
Season with salt and pepper and transfer to an oiled shallow casserole dish.
Preheat oven to 350 degrees F.
When pasta is almost cooked, drain and add to zucchini.
Add tomatoes, olives, Parmesan, rosemary and 1/2 of the mozzarella.
Sprinkle with a little more salt and pepper if desired and gently mix together.
Cover with the remaining mozzarella and bake until cheese is melted and the top slightly browned, about 15 minutes.
(Maggie, I've also just sprinkled the cheese on top, turned of the heat and covered the skillet and it works well! *big smile*)
Bon appetite!
And lots of *HUGS* as always!

Chicken Stuffing bake with zucchini rounds

Posted by Kelly
Serve with Zucchini Rounds for a delicious side dish.
1 bag of prepared stuffing mix (such as Pepperidge Farm®), prepared according to package directions for moist stuffing with chopped onions and celery
Sliced Havarti or shredded Swiss cheese
4 boneless, skinless chicken breasts
1 can cream of mushroom or cream of chicken soup
118 mL (1/2 cup) water
59 mL (1/4 cup) white wine
Line bottom of 23 cm x 33 cm (9 x 13-inch) baking dish with prepared stuffing mix, layer slices of Havarti cheese or shredded Swiss over the mix to cover.
Place chicken breasts on top of stuffing mixture.
In bowl, combine soup with water and wine.
Pour over chicken and stuffing mixture.
Add another layer of cheese.
Bake at 177ºC (350ºF) for 45-55 minutes.

Zuchinni rounds
Zucchini
Melted butter or margarine or butter-flavoured cooking spray
Parmesan cheese
Garlic powder
Slice zucchini (as much as you want to make) and arrange on a no-stick cookie sheet.
Drizzle with melted butter or margarine, or spray with butter-flavour cooking spray.
Sprinkle with Parmesan cheese and garlic powder.
Broil until cheese bubbles and browns.

Zucchini Bread

Posted by Sheri
Ingredients:
3 eggs, sightly beaten
2 cups sugar
1 cup oil
2 cups zucchini (grated)
1 tsp. vanilla
3 cups sifted flour
1 tsp. salt
1 tsp. baking soda
2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. baking powder
1/2 cup chopped nuts (optional)
Combine and beat first five ingredients.
Sift together the next six ingredients.
Add dry ingredients to egg mixture and stir well.
Mix in nuts if desired.
Pour into two well greased 4 1/2" X 8 1/2" loaf pans.
Bake one hour at 325 degrees.
Makes two loaves.

Savory Zucchini Bread

1 cup biscuit mix
1 small onion -- finely chopped
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/2 teaspoon oregano
1/2 cup Parmesan cheese
red pepper or Tabasco
2 tablespoons parsley -- chopped
1 clove garlic -- crushed
1/2 cup vegetable oil
4 eggs -- slightly beaten
3 cups zucchini -- thinly sliced
Mix all ingredients, adding zucchini last after other ingredients are well mixed.
Bake at 350F for 25 minutes in a greased 13x9x2-inch pan.

Kentucky Praline Popcorn

Posted by Starr
Oooooooooo!!! I found a new recipe that I love to snack on!!! Thought I'd share it with you today.
4 qt Popped popcorn, light salted
2 c Chopped pecans
3/4 c Butter
3/4 c Brown sugar
In large bowl or roaster, mix popcorn and pecans.
Combine butter and brown sugar in sm saucepan.
Heat, stirring popcorn mixture.
Mix well to coat.
Makes 4 qts.
It stores very well in an airtight container!
Enjoy! *HUGS*