Zucchini Bread
Ingredients:
3 cups shredded zucchini (about 3 medium)
1 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
4 eggs
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon baking powder

Directions:
Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans that are 9x5x3
inches. Mix zucchini, sugar, oil, vanilla and eggs in large bowl. Stir in
remaining ingredients. Pour into pans. Bake 50 - 60 minutes or until knife inserted
in center comes out clean. Cool 10 minutes. Loosen sides of loaves and remove
from pans.

Zucchini Relish
Ingredients:
2 cups chopped zucchini (about 3 medium)
1 cup chopped onion (about 1 medium)
2 tablespoons salt
1 3/4 cups sugar
1 cup cider vinegar
1 teaspoon ground mustard

Directions:
Combine zucchini and onion. Sprinkle with salt and cover with cold water. Let
stand 2 hours. Drain; rinse and drain thoroughly. Combine remaining
ingredients and bring to a boil. Add vegetables; simmer 10 minutes. Pack hot relish
into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 10
minutes in a boiling- water canner.

Chicken Zucchini Parmigiana
Ingredients:
1 garlic clove, finely chopped
2 tablespoons oil
1 pound boneless, skinless chicken breast
seasoning salt to taste
1 large or 2 medium zucchini, sliced
4 ounces mozzarella cheese, shredded
1/2 cup tomato sauce
1/4 teaspoon dried oregano
1/4 teaspoon dried basil

Directions:
In a large, heavy skillet saute chicken breast and garlic in oil about 8
minutes or until lightly browned. Sprinkle with seasoning salt to taste. Remove
from skillet; set aside. Add zucchini to skillet, sprinkle with seasoning salt
to taste and cook and stir 5 minutes or until zucchini is crisp-tender. Push to
sides of skillet. Arrange chicken in middle of skillet. Top chicken with
cheese, tomato sauce and herbs. Cover, cook 3 minutes or until cheese melts and
sauce is hot.

Black-Bottom Zucchini Bars
Ingredients:
1/3 cup canola oil
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups shredded zucchini
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup baking cocoa

Directions:
In a mixing bowl, combine oil, sugar, egg and vanilla until. Blend in the
zucchini. Combine the flour, baking powder, baking soda and salt; add to zucchini
mixture and mix well. Divide batter in half. Add cocoa to half; spread into a
greased 13x9x2-in. baking pan. Pour remaining batter on top and spread out
evenly. Bake at 350 degrees for 25 minutes or until bars test done. Cool. As you
can see, zucchini is very versatile. I hope you'll come to appreciate it as
much as I have.