Zuke Explosion!

Are you afraid to leave your car unlocked in case a neighbor decides to put their excess zucchini in your backseat? I am!! Here are a few ways to use up that overabundance of zucchini before it overcomes your wildest dreams!
Zucchini-Pecan Bread
1 1/2 cups flour
1 cup whole wheat flour
3/4 cup sugar
1/2 cup ground pecans
1/4 cup brown sugar
1 T. baking powder
1 t. cinnamon
1/2 t. salt (

1/4 t. baking soda
1/4 t. nutmeg
2 cups shredded zucchini
1 cup vanilla yogurt
1 egg
3 T. canola oil
1/4 cup pecans, chopped
1 t. vanilla

Preheat the oven to 350 degrees. Combine the flours, sugar, pecans, brown sugar, baking powder, cinnamon, salt, baking soda and nutmeg —stir with a wire whisk. Press the liquid out of the zucchini. In a bowl, mix together the zucchini yogurt, egg, oil and vanilla. Add this zucchini mixture and a quarter-cup of the pecan pieces to the flour mixture —stir to combine well. Pour into a 5" by 9" greased, loaf pan and sprinkle with a few pecan pieces. Bake for one hour in the preheated oven or until a wooden toothpick comes out clean when inserted. Cool in the pan or on a wire rack for 10 minutes. Remove from the pan and cool completely.

Sausage-Zucchini
Casserole
2 1/2 cups ziti
8 oz. (1/2 lb.) chicken sausage
1 t. olive oil
4-5 cups thinly sliced zucchini
2 cups sliced onion
1/2 t. salt
1/4 t. pepper
3 garlic cloves, minced
1/2 cup chicken broth (or white wine)
2 t. flour
1/2 cup feta cheese, crumbled
1/2 cup mozzarella cheese, shredded

Preheat the oven to 400 degrees. Cook the ziti for five minutes and then drain. Remove the casings from the sausage. Heat a little oil in a skillet and then add the sausage —stir to crumble and then remove the sausage from the skillet. Sauté the zucchini, onion, salt, pepper and garlic —cook for 10 minutes, stirring occasionally. Whisk together the broth and flour, and then add to the

skillet and cook for one minute. Combine the zucchini mixture, pasta, sausage and feta cheese in a large bowl —toss well. Spoon this into an 11" by 17" greased baking dish. Sprinkle with mozzarella cheese. Bake for 20 minutes in preheated oven or until bubbly and lightly browned. Serves four to six. (Tastes better the next as leftovers!)
Herbed Zucchini
1/4 cup chopped parsley
3 T. chopped shallots
1 T. chopped, fresh basil
1 T. capers
1 T. lemon zest
1 t. chopped, fresh oregano
2 t. olive oil
1 t. fresh lemon juice
1/4 t. salt
6 cups sliced zucchini
Basil

In a large bowl, combine all of the ingredients, except for the zucchini, and set aside. Steam the zucchini until crisp-tender, and toss with the parsley mixture to coat. Serves four.

These were always Paul Schipper's favorite cookies:
Zucchini Cookies
1 cup grated zucchini
1 t. baking soda
1 cup sugar
1/2 cup butter, softened
1 egg, beaten
2 cups flour
1 t. cinnamon
1/2 t. cloves
1/2 t. salt
1 cup chopped nuts
1 cup raisins or blueberries

Combine the zucchini, baking soda, sugar, butter and egg. Sift in the flour, cinnamon, cloves and salt —stir to blend. Fold in the nuts and raisins (or blueberries). Drop by spoonfuls onto a greased cookie sheet. Bake for 12 to 15 minutes at 375 degrees. Makes three dozen.