Sorry folks, but I have found some more zucchini recipes! It seems that if you grow zucchini there is lots to share as this plant is very prolific. I think I mentioned before that you do not want to leave your car doors unlocked as someone will dump their extra zucchinis off to the unsuspecting car owner. We grow both the yellow and green zucchini; I do not notice much difference in flavor, but I seem to like the yellow ones better for sauté and stir fry. I never peel the zucchini when grating it for breads or in a casserole. I usually grate the larger ones. I saw on Facebook where a cousin of mine scoops out the seeds to make a boat and fills it with browned Italian sausage and spaghetti sauce topped with cheese and baked in the oven until done. I have not yet tried that, but I think it is something that we will like.

Zucchini Squares

4 Eggs

1/2 Cup grated Parmesan cheese

1/2 Cup chopped onion

1/2 Teaspoon salt

1/2 Teaspoon dried oregano

1/2 Teaspoon garlic powder or chopped fresh garlic

1/4 Cup chopped fresh parsley or 2 Tablespoon dried parsley (optional)

1/2 Cup vegetable oil

1/2 Cup flour

1 Cup biscuit baking mix

3 Cups grated zucchini

Preheat oven to 375 degrees. In a large bowl, beat eggs and add remaining ingredients mixing well.

Pour mixture into greased 9 inch square pan; bake 30-35 minutes. To brown the top, place under broiler for 2-3 minutes. If you want meat, you could add 1/2 pound of browned sausage to the mixture before baking. Chopped broccoli and mozzarella cheese could be substituted for the zucchini and Parmesan cheese for another variation.