ISO: Re: ISO: Help! Too much Zucchini, not enough recipes!!!

Nancy, Here are some more for you.

CHOCOLATE-NUT-ZUCCHINI CAKE

3 squares unsweetened chocolate
3 cups unsifted flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
4 eggs
3 cups sugar
1 1/2 cups salad oil
3 cups finely grated zucchini
1 cup finely chopped walnuts or pecans

Melt chocolate over hot, not boiling, water. Let cool. Preheat oven to
350F.

Grease well and flour a 10-inch tube pan.

Sift flour with baking powder, soda and salt; set aside.

In large bowl of electric mixer, at high speed, beat eggs until thick
and light. Gradually add sugar, 1/4 cup at a time, beating well after
each addition.

Add salad oil and cooled chocolate; beat until well blended.

At low speed, add sifted dry ingredients, mixing until smooth.

Add grated zucchini and nuts; with wooden spoon, stir until well com-
bined.

Turn batter into prepared pan; bake 1 hour and 15 minutes, or until
surface springs back when prressed lightly with fingertip.

Cool in pan on wire rack 15 minutes. Remove from pan; cool thoroughly
on wire rack.

Before serving, if desired, sprinkle with powdered sugar. Cut into thin
slices.

Makes 10 to 12 servings


ZUCCHINI PARMESAN

Slice zucchini on bias (use 3 or 4 zucchini for 8 people).
Dip slices in flour which has been seasoned with a pinch of salt;
dip in egg wash (made by mixing 2 beaten eggs and 1/4 cup water)
then dip in medium cracker meal.

Deep fry golden brown turning as needed. Place in casserole, top with
fresh tomato sauce and sprinkle with Mozzarella and Parmesan cheese.
Bake at 400 degrees for 15 minutes.


ZUCCHINI-POTATO PANCAKES

4 boiling potatoes
2 medium zucchini
2 eggs, lightly beaten
1 1/2 tablespoons flour
1/4 teaspoon baking powder
1 teaspoon salt
Pepper to taste
2 tablespoons grated onion
1/2 cup vegetable oil

Wash and peel potatoes; grate coarsely and drop in cold water. Trim
zucchini and grate coarsely. Drain the potatoes thoroughly and squeeze
dry between towels. Combine zucchini and potatoes with eggs, flour,
baking powder, salt and pepper. Stir in onion.

Heat oil in a skillet and drop in large spoonfuls of potato-zucchini
mixture. Fry on each side until golden brown.

(Pancakes may be frozen by placing between aluminum foil to keep them
from getting soggy. To serve, bring to room temperature and reheat at
450 degrees until crisp, about 10 minutes.)


ZUCCHINI APPETIZERS

3 cups thinly sliced unpared zucchini (about 4 small)
1 cup Bisquick baking mix
1/2 cup finely chopped onion
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/2 teaspoon dried marjoram or oregano leaves
Dash of pepper
1 clove garlic, finely chopped
1/2 cup vegetable oil
4 eggs, slightly beaten

1. Heat oven to 350 degrees F. Grease bottom and sides of rectangular
pan, 13x9x2 inches.
2. Stir together all ingredients. Spread in pan.
3. Bake about 25 minutes or until golden brown. Cut into 2-inch squares;
cut squares diagonally in half into triangles. Makes 4 dozen.