Today it’s all about zucchini.

Apple Zucchini Slaw

Dressing:

1/2 c, vanilla yogurt

1 tsp. grated orange peel

Salad:

2 small zucchini, shredded; about 2 c.

1-1/2 c. chopped apples

1/4 c. raisins

2 Tbls. unsalted sunflower seeds

In small bowl, combine dressing ingredients; blend well. In large bowl, combine all salad ingredients. Pour dressing over salad; stir gently to coat. Chill.

Zucchini Lasagna

2 med. zucchini

2 c. fresh sliced mushrooms

1 pkg. sliced Mozzarella cheese

2 eggs, beaten

1 to 2 lbs. hamburger

1 onion, chopped

2 8 oz. cans tomato sauce

Salt & pepper to taste

Wash zucchini and slice 1/4 inch thick. Dip in egg and roll in flour. Brown in skillet with oil until all zucchini is browned.

Brown hamburger in separate skillet. In a 2 quart casserole dish layer zucchini, then onions and mushrooms, salt and pepper, then tomato sauce. Top with rest of zucchini and add Mozzarella to the top. Cook on low until cheese melts. About 250 degrees for 20 minutes or so.

Note: Eggplant may be substituted for zucchini.

Pineapple Zucchini Cake

3 eggs

2 c. sugar

1 c. oil

2 tsp. vanilla

2 c. shredded zucchini

1 c. well drained crushed pineapple

3 c. flour

1-1/2 tsp. cinnamon

2 tsp. soda

1 tsp. baking powder

1/2 tsp. salt

2 c. crushed walnuts

2 c. shredded carrots

Beat eggs and add sugar, oil, vanilla and continue to beat until thick. Stir in shredded zucchini, carrots, walnuts and pineapple. Then combine rest of ingredients and stir in zucchini mixture. Grease and flour two loaf pans. Bake at 350 degrees for about one hour cool pans for 10 minutes and turn out on racks until cold.