by Marlis Ziegler
Columnist

Tis the zucchini season! This summer squash is very prolific and can become quite gigantic if not picked daily. This is the time to keep your cars and homes locked up so that the squash is not left mysteriously to anyone who is not there to refuse it. The ideal size to pick for sautéing or grilling is about 6-8 inches long. The larger ones can be scooped out and stuffed; or grated for bars, muffins or breads.

Grated zucchini is a nice addition to your meatloaf mixture. I freeze the grated zucchini in 2 cup measurements and use it throughout the winter. There is also a small lime green patty pan squash that is good to sauté in olive oil adding diced eggplant, sweet peppers, onions and a little grated carrot. Season with some Italian seasoning and cayenne pepper; just before serving, sprinkle with grated parmesan cheese. My husband says he does not even miss meat when I make this for a meal. I plan to share recipes the next couple of weeks for using zucchini.

Chocolate Zucchini Bars

1/2 Cup butter or margarine

1/2 Cup oil

1 3/4 Cups white sugar

2 Eggs

1/2 Cup sour milk

1 Teaspoon vanilla

1/4 Cup cocoa

2 1/2 Cups flour

1 Teaspoon baking soda

1/2 Teaspoon baking powder

3/4 Teaspoon cinnamon

2 Cups grated zucchini

Cream margarine, oil and sugar. Add eggs, vanilla and sour milk and beat. Add dry ingredients and stir in zucchini. Spread in a greased 10 x 15 pan. Top with 1/2 cup chocolate chips, 1/2 cup brown sugar and 1/2 cup chopped nuts. Bake at 325 for 30 – 45 minutes. Cool before cutting.

Questions or comments:

marlisz@aol.com