Recipes

Makes 6 servings

• 1 tsp vegetable oil
• 2 lbs zucchini, in 1/2 inch slices
• 1/2 c bread crumbs, toasted
• 1/4 c minced fresh parsley
• 2 Tbsp minced dry-roasted almonds
• 1 Tbsp grated Parmesan Cheese
• 1 Tbsp chopped fresh oregano
• 1 clove garlic, minced (optional)
• Ground black pepper to taste

1. In a large nonstick skillet, heat oil over medium-high heat. Add zucchini; cook and stir 5-8 minutes, or until just ender and lightly browned. Remove from heat.
2. Combine crumbs, parsley, almonds, Parmesan, oregano and optional garlic. Add to zucchini; toss and serve.

Makes 2 loaves

• 3 eggs
• 1 c canola oil
• 1 3/4 c sugar
• 3 c flour
• 1/4 tsp baking powder
• 1 tsp salt
• 2 tsp cinnamon
• 1/4 tsp each ground ginger and mace
• 1 tsp allspice
• 1 tsp baking soda
• 2 c grated zucchini
• 2 tsp vanilla
• 1/2 c chopped pecans

1. Beat eggs, oil and sugar in bowl. Add zucchini and vanilla; stir well.
2. In separate bowl, mix flour, baking powder, salt, cinnamon, ginger, mace, allspice and soda. Add to egg mixture; mix well. Stir in nuts.
3. Spoon into 2 greased and floured 8 1/2 by 4 1/2 inch loaf pans.
4. Bake at 350 degrees 50 minutes, or until toothpick inserted in center comes out clean. Let cool 10 minutes in pan, then remove from pan.