by Rachel Paxton

With summer coming to an end, you probably have an overabundance of zucchini from your garden that you are trying to find recipes for. Or maybe you know someone who is trying to find homes for all of their excess zucchini! You'd be amazed at all the meals you can create with zucchini. Here are just a few ideas.

Stuffed Zucchini
Ingredients:
5 medium zucchini
1/4 brown rice, uncooked
1/2 c. boiling water
1 small onion, chopped finely
1 clove garlic, minced
1/2 c. parsley, chopped finely
1/4 c. olive oil
1/2 c. bread crumbs
1 lemon
1 egg, separated
1 c. mushrooms, chopped finely (optional)
1/2 c. cheddar cheese, grated
Salt and pepper

Directions:
Hollow out zucchini with a spoon.

After scooping out zucchini, chop remaining insides into small pieces. In a medium-sized saucepan, cook rice with water, onion, garlic, salt, pepper, and oil for about 15 minutes.

Add chopped zucchini and cook 5 more minutes.

Add bread crumbs, parsley, juice from the lemon, the egg
white, mushrooms, and cheese. Preheat oven to 350 degrees. Place filling into zucchini shells. Arrange the zucchini in a baking dish. Spread extra filling around the shells in the bottom of the pan.

Cover with foil and bake about 40 minutes.


Zucchini & Rice Casserole
Ingredients:
3 tbsp. olive oil
5 or 6 fresh basil leaves, chopped
2 cloves garlic, minced
1 medium onion, chopped
2 c. brown rice, cooked
2 medium zucchini, sliced
1/4 c. bread crumbs
4 oz. Monterey jack cheese, grated
Salt and pepper

Directions:
Preheat oven to 375 degrees. In a medium-sized bowl, combine
olive oil, salt, pepper, basil, and garlic. Spread the rice in
the bottom of a 13x9x2-inch baking dish. Arrange half of the
zucchini on top of the rice. Sprinkle with bread crumbs and
cheese. Spoon some of the sauce on next. Sprinkle with the
chopped onion. Add a layer of the remaining zucchini slices. Top
with remaining sauce. Bake, uncovered, until vegetables are
tender (about 1 1/2 hours).


Zucchini Pancakes
Ingredients:
3 c. zucchini, grated
2 eggs
3 tbsp. flour
1/4 c. Parmesan cheese
1/2 teaspoon salt
Pepper
Butter

Directions:
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
tablespoonfuls of the zucchini mixture until lightly browned,
turning once. Makes about 12 pancakes.


Zucchini & Cheese Enchiladas
Ingredients:
2 medium zucchini, grated
1 c. ricotta or cottage cheese
1 small onion, chopped
2 cloves garlic, minced
1 c. mushrooms (optional)
2 c. cheddar cheese, grated
1 (26-oz.) jar pasta or spaghetti sauce
8 flour tortillas

Directions:
Preheat oven to 350 degrees.

In a medium-sized bowl, combine zucchini, cottage cheese, onion, garlic, mushrooms, and 1 c. of cheddar cheese.

Pour half of the pasta sauce into the bottom of a 13x9x2-inch baking dish.

Spoon zucchini mixture into each of the flour tortillas.

Roll each tortilla and place seam-side down in the baking pan. Sprinkle remaining zucchini mixture (if any) on top.

Pour the remaining pasta sauce on top and sprinkle with remaining cheese.

Bake for 30 minutes.

(source-www.newscanada.com)