Here is the link to a wonderful zucchini lasagna that I made yesterday:
http://www.recipezaar.com/749

It is copyrighted, so I will only place the link here.
This has the great taste of a traditional lasagna without the pasta. I sliced the zucchini lengthwise in about 1/4" slices (isn't that the only measurement a quilter knows???) to give the effect of "faux" lasagna noodles. You don't even miss the pasta.

Enjoy!

Ken in the beautiful Ozarks

These are by far my favorite zucchini cupcakes, published in Taste of Home magazine. Even my grandsons, who are suspicious of anything green in color, love these:

3 eggs , 2-1/2 c. flour
1-1/3 c. sugar, 2 tsp. cinnamon
1/2 c. vegetable oil, 1 tsp. baking soda
1/2 c. orange juice, 2 tsp. baking powder
1 tsp. almond extract, 1 tsp. salt
1-1/2 to 2 c. shredded zucchini, 1/2 tsp. ground cloves

CARAMEL FROSTING
1 c. packed brown sugar 1 tsp. vanilla extract
1/2 c. butter 1-1/2 to 2 c. powdered sugar
1/4 c. milk

In a mixing bowl, beat eggs, sugar, oil, orange juice, and extract. Combine dry ingredients; add to the egg mixture and mix well. Add zucchini and mix well.
Fill greased or paper-lined muffin cups 2/3 full. Bake at 350 degrees for 20-25 min or until toothpick comes out clean. Cool 10 minutes before removing to a wire rack.
For frosting, combine br. sugar, butter and milk in a saucepan. Bring to a boil over med. heat; cook & stir for 2 min. or until thickened. Remove from heat; stir in vanilla. Cool to lukewarm. Gradually beat in powdered sugar until frosting reaches spreading consistency. Frost cupcakes. YIELD: 1-1/2 to 2 dozen.

This and other good recipes can be found at the Taste of Home website: http://www.tasteofhome.com

Zucchini Casserole

8 cups………………………………..Zucchini (cut up )
1 medium diced………………….Onion
1 box……………………………….....“Cornbread” stuffing mix
1 stick………………………………...Butter(not margarine!) cut in half
1 can………………………………......Cream of Chicken Soup
8oz………………………………..........Sour Cream
1 cup……………………………….......Shredded Carrots

* Cook zucchini and onion and one of the ½ stick of butter until tender.
* In a separate bowl, “cut-in” the other ½ stick of butter with the stuffing mix. Set aside.
* Mix together the undiluted soup, sour cream and carrots.
* Spray bottom and sides of 11” x 13” pan.
* Layer: ½ the stuffing mixture on the bottom of pan, then all the zucchini mixture, then all the soup mixture, top with the rest of the stuffing mixture.
Bake: 30-40 minutes @ 350°

Enjoy!!

I have tons of zucchini.... I will trade my Mom's BLUE RIBBON (1957 MI state fair) Recipe for one from you.... HOW about it?


Nonna Ragnoli Zucchini Bread Deluxe

3 eggs
cup vegetable oil ( Optional ::: can add extra moisture … add up to cup mayo / sour cream … more cake like texture)
2 cups sugar one brown one white
2 cups shredded zucchini, raw
1 cup shredded carrots
3 cups flour …. ( one cup should be whole wheat)
tsp baking powder / tsp baking soda/ tsp salt
½ tsp ginger / tsp each cinnamon, nutmeg, cloves, cardamom ( to taste)
tbsp vanilla …..
Optional : 1 / 2 cup nuts, raisins, dates, drained crushed pineapple.

MIX eggs / oil, wet ingredients and vegetables, add spices, sugars and vanilla. Add shifted dry ingredients in small amounts mixing well. Let the batter rest together for half hour while oven preheats… 350 degrees. Pour batter into greased / lined with parchment paper bread pan.

Bake 45 to 60 minutes till done

Nonnie use to make this bread when she had to much zucchini and freeze the extra loafs. I copied this recipe from a paper written in her own hand… she usually made the bread style not the cake style.