Sausage Zucchini Skillet

1 lb. hot or sweet bulk Italian sausage
2-3 medium sized sliced zucchini, depending on how many people you are feeding
1/2 onion, sliced
salt & pepper to taste
1 c. shredded cheese

Cook sausage in large frying pan. Drain. Add zucchini slices, onion, salt & pepper. Cover & cook until tender. Drain if needed. Remove from heat. Sprinkle with cheese & cover until melted. Yum. Even the kids like this one.

Zucchini Pie

3 C. zucchini, diced
1 onion, chopped
4 eggs, beaten
1 C. bisquick
1/2 T. dried parsley
1/2 C. oil
1/2 C. parmesan cheese
1/2 t. dried marjoram
pepper to taste
Preheat oven to 350 degrees. Grease 12" pie plate. Combine ingredient. Spread into prepared pan. Bake for 30 minutes or until browned & set.

Zucchini Delight

4 medium zucchini (or summer squash) sliced 1/4"-1/2" thick
1/2 c. diced onion
1 c. frozen corn (or 1 15 oz. can of corn)
1/2 can diced green chiles (or 1 jalepeno, chopped)
1 qt. stewed tomatoes, drained (or 1 tomato, choppped)
2 T. butter
1/2 t. black pepper
1/2 t. seasoning salt
1 c. monterey jack cheese (I use whatever I have on hand, usually cheddar)

In 9X13 pan, layer slices of zucchini. Top with onion, corn, chiles, tomatoes & dot with butter. Season with pepper & seasoning salt. Bake covered with foil at 350 degrees for 20-25 minutes or until zucchini is tender. You may need to drain some of the liquid off before sprinkling with the cheese. Bake until melted.

Zucchini Bread

1 c. oil
2 c. sugar
3 eggs
3 t. vanilla
2 c. zucchini, shredded
3 c. flour
1 t. baking soda
1 t. salt
3 t. cinnamon
1/4 t. baking powder
1/2 c. chopped nuts, optional

Preheat oven to 350 degrees. In mixer bowl, combine oil & sugar. Add eggs, vanilla & zucchini. Mix dry ingredients in seperate bowl, add slowly to wet ingredients. Divide into 2 greased loaf pans. Bake for 1 hr. Yield: 2 loaves