Medium-sized zucchini
Olive oil
Pepper
Seasoning salt
Garlic Powder

Wash, but do not peel, zucchini. Slice in long strips about 1/4-inch thick. Brush both sides with olive oil.
Gently sprinkle both sides with pepper, seasoning salt and garlic powder.

Place on grill, turning frequently.
Each side takes about 3 minutes, but watch carefully so as not to overdo or burn the slices.

Make as many servings as you wish
Recipe From Fix-It and Enjoy-It! 5-Ingredient Recipes

10 cups zucchini, peeled,seeded & shredded
4 onions, chopped
2 green peppers, chopped
2 red peppers, chopped
1/4 cup pickling salt
1 tablespoon pickling salt
2 tablespoons dry mustard
1 tablespoon garlic powder
1 tablespoon cumin
2 cups white vinegar
1 cup brown sugar
2 tablespoons red pepper flakes
1 teaspoon nutmeg
1 teaspoon pepper
5 cups chopped ripe tomatoes
2 tablespoons cornstarch
1 12 ounce can tomato paste

In a large bowl combine; Zucchini, onions, green pepper, red pepper and the salt Mix together cover and let stand over night.

3 lbs zucchini, seeded if necessary
3 onions
2 sweet red peppers
1/4 cup pickling salt
2 1/2 cups sugar
1 1/2 cups white vinegar
1 1/2 teaspoons dry mustard
1 teaspoon celery seeds
1/4 teaspoon black pepper
1/2 teaspoon turmeric
1 tablespoon water
2 teaspoons cornstarch

In a food processor, finely chop zucchini, using an on/off motion.

Put zucchini in a large bowl. Finely chop onions in food processor.

Add to zucchini in the bowl.

Remove seeds from, and finely chop peppers by hand.

Add to bowl.
Sprinkle everything with salt. Stir to blend.

1 C. chopped onions
1/4 C. butter
2 1/2 C. Bisquick
1 tbsp. fresh parsley, chopped
1/2 tsp. thyme
3 eggs
1/2 tsp. basil
1/4 C. milk
1 C. grated cheese
1 1/2 C. to 2 C. shredded zucchini

Saute onions in butter. Cool a little and then add remaining ingredients.
Pour into an 8x8-in. baking pan and bake at 400 degrees for 40 minutes.

2 eggs
2/3 C. vegetable oil
1 1/4 cup sugar
1 1/3 C. zucchini, peeled and grated
2 tsp. vanilla
2 C. flour
1/4 tsp. salt
1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 to 1 C. chopped nuts

With mixer, beat eggs until light and foamy. Add oil, sugar, grated
zucchini and vanilla. Mix well. Stir dry ingredients with nuts. Add to
zucchini mixture. Mix well.
Pour into greased and floured 2 pound coffee can or 2 quart mold. Place in Crock Pot.
Cover top with 8 paper towels.
Cover and bake on high 3 to 4 hours.

1 red onion, sliced
1 green pepper, cut in thin strips
4 med. zucchini, sliced & unpeeled
1 (16 oz.) can diced tomatoes, undrained
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. basil
1 tbsp. oleo
1/4 C. grated Parmesan cheese

Combine all ingredients, except oleo and cheese, in a slow cooker.
Set temperature on low and heat for 3 hours.
Dot casserole with oleo and sprinkle with cheese.
Cook 1 1/2 hours more on low setting.

Makes 6 servings.

3 medium zucchini, chopped and steamed
1 clove garlic, minced
1/2 C. basil leaves, chopped
2 tbsp. fresh parsley, chopped
2 tbsp. Parmesan cheese, grated
1/4 teaspoon salt
1 1/2 teaspoons olive oil

Process all ingredients in a food processor until smooth.

3 C. zucchini, grated
2 eggs
3 tbsp. flour
1/4 C. Parmesan cheese
1/2 teaspoon salt
Pepper
Butter

In a medium-sized bowl, mix together zucchini and salt. Let stand about 45 minutes. Squeeze excess moisture from zucchini.
In another bowl, beat eggs well. Add zucchini, flour, cheese, and pepper; mix well.
In a large skillet, melt some butter. Fry tabelspoon full of the zucchini mixture until lightly browned, turning once.

Makes about 12 pancakes.

Zucchini Pizza

4 C. zucchini, grated and drained
2 C. rice, cooked
1 1/2 C. mozzarella cheese, grated
1 1/2 C. Parmesan cheese, grated
2 eggs
1 pound hamburger
1 medium onion, chopped
2 cloves garlic, chopped
1 (15 1/2-oz.) jar spaghetti sauce

Preheat oven to 400 degrees.
In a large bowl, combine zucchini, rice, 1/2 of the cheeses, and the eggs.
Press the zucchini mixture into the bottom of a greased 13x9x2-inch baking dish.

Bake until mixture is lightly browned (about 15 minutes). In a large skillet, brown hamburger. Add onion and

1/4 C. butter
2 C. zucchini, chopped
1 C. onion, chopped
2 tbsp. fresh parsley, chopped
2 cloves garlic, minced
2 eggs
3 C. cornbread, crumbled
Salt and pepper

In a large skillet, melt butter. Add zucchini, onion, parsley, garlic, salt, and pepper.
Cook until zucchini is tender (about 10 minutes). In a medium-sized bowl, beat eggs.
Stir in zucchini mixture and cornbread.
Spoon into a greased casserole dish and bake until browned (about 30 minutes).

1 C. chopped onions
1/4 C. butter
2 1/2 C. Bisquick
1 tbsp. fresh parsley, chopped
1/2 tsp. thyme
3 eggs
1/2 tsp. basil
1/4 C. milk
1 C. grated cheese
1 1/2 C. to 2 C. shredded zucchini

Saute onions in butter. Cool a little and then add remaining ingredients.
Pour into an 8x8-in. baking pan and bake at 400 degrees for 40 minutes.

1/4 C. butter
2 C. zucchini, chopped
1 C. onion, chopped
2 tbsp. fresh parsley, chopped
2 cloves garlic, minced
2 eggs
3 C. cornbread, crumbled
Salt and pepper

In a large skillet, melt butter. Add zucchini, onion, parsley, garlic, salt, and pepper.
Cook until zucchini is tender (about 10 minutes). In a medium-sized bowl, beat eggs.
Stir in zucchini mixture and cornbread.

Spoon into a greased casserole dish and bake until browned (about 30 minutes).

1 C. chopped onions
1/4 C. butter
2 1/2 C. Bisquick
1 tbsp. fresh parsley, chopped
1/2 tsp. thyme
3 eggs
1/2 tsp. basil
1/4 C. milk
1 C. grated cheese
1 1/2 C. to 2 C. shredded zucchini

Saute onions in butter. Cool a little and then add remaining ingredients.
Pour into an 8x8-in. baking pan and bake at 400 degrees for 40 minutes.

3 1/2 cups Zucchini; coarsely grated
Salt
1/3 cup Flour
3 Eggs; lightly beaten
2/3 cup Parmesan cheese; grated
2 tbls. Fresh basil; (2 to 3 leaves) or 1 tsp. dried basil
Salt and pepper to taste

Place zucchini in bowl and lightly salt. Let sit for 15 minutes and squeeze out all the water that is rendered. Roll in a towel and twist
again. This is to remove all possible water. Mix with rest of ingredients in a bowl. Spread on a well−oiled baking pan and bake in
a 350F oven until top is dry and lightly browned (20 minutes).

1 cup shredded zucchini
1 1/4 cups flour
3/4 tsp ground nutmeg, divided
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
2 eggs
3/4 cup packed brown sugar
1/3 cup canola oil
2 tbsp orange juice
1 tsp grated orange peel
1 tsp vanilla
1/2 cup raisins
1 tbsp sugar

Squeeze the zucchini until dry. Set aside.

3 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon baking powder
1 teaspoon salt
2 cups sugar
1 1/4 teaspoons ground cinnamon
3/4 teaspoon gound nutmeg
3 large eggs -- lightly beaten
2/3 cup vegetable oil
2 teaspoons vanilla extract
2 cups shredded zucchini
1 cup chopped pecans
1 can crushed pineapple (8 1/4 oz.) -- well drained

Combine first 7 ingredients in a large bowl; make a well in center of mixture.

Combine eggs, oil, and vanilla; add to flour mixture, stirring just until dry ingredients are moistened.

Olive oil cooking spray
2 teaspoons garlic powder
1/2 teaspoon pepper
2 medium zucchini

Preheat oven to 350 degrees. Trim ends of zucchini, but leave skins on elsewhere. Cut zucchini in half vertically; repeat. Cut each finger strip in half, cross-wise.
Place all strips peel side down on a baking sheet.
Mist with cooking spray and sprinkle with seasonings.

Bake until edges are brown and strips are easily pierced; about 15 minutes.

Makes 2 servings.

Nutritional information per serving:
Calories: 28.3
Fat: 0.2g
Cholesterol: 0

Ingredients
3 Eggs
1 C. Oil
2 C. Sugar
2 C. Flour
1 Tsp. Salt
1 Tsp B. Soda
3/4 Tsp. B. Powder
3 Tsp. Cinnamon
1 C. Raisins
1 -2 C. Chopped Walnuts
2 C. Well grated Zucchini ( unpeeled)
3 Tsp. vanilla

Procedure
Preheat oven to 350 degrees
Grease and flour two bread loaf pans
Beat eggs well and add oil, sugar, flour, salt, soda, baking Powder, cinnamon, nuts & raisins
Add vanilla and zucchini and mix thourgougly
Bake at 350 degrees approximately 50-60 minutes or until toothpick inserted comes out clean..

Makes 2 Loaves