Annie's Simple
and Easy Recipes, Zucchini and Squash Recipe
This is a collection of simple and easy
to prepare recipes and recipe sites. Included are lots of favorite Bisquick,
Campbell Soup, Jello, microwave, hamburger and many other recipes collected
over the years
2 zucchini (sliced in ¼ slices
1 lb. ground beef
1 Tbsp. chopped onion
1/2 c. diced celery
8 oz. can tomato sauce
1/2 tsp. salt
1/2 tsp. basil or oregano
1/4 tsp. pepper
1/2 lb. Mozzarella cheese
Layer a 9 x 13-inch pan (greased) with 1/4-inch slices of zucchini. Brown ground beef with
onion and celery. Pour off grease. Stir in tomato sauce, salt, pepper, and basil or
oregano. Pour over zucchini. Spread grated Mozzarella cheese on top. Bake at 350 degrees
for 40 minutes.
STUFFED ZUCCHINI PARMESAN
1-1/2 lbs. small zucchini
1-1/2 c. fresh bread crumbs
3/4 c. grated Parmesan cheese,
reserve 1/4 c. for topping
1/4 c. minced onion
2 tbsp. chopped parsley
1 tsp. salt
1/8 tsp. pepper
2 eggs, beaten
2 tbsp. margarine
Scrub zucchini well, cut off ends, but do not pare. Cook whole with 1 teaspoon salt in
boiling water, covered until tender (about 5 to 7 minutes). Preheat oven to 350 degrees.
Cut zucchini in half, lengthwise. Carefully remove squash from shells with spoon. Chop
into small pieces, then combine with remaining ingredients except butter and 1/4 cup
cheese. Pile mixture lightly into zucchini shells. Dot with margarine. Sprinkle with 1/4
cup Parmesan cheese. Bake, uncovered, 30 minutes or until light brown on top.
BAKED ZUCCHINI QUICHE
3 c. thinly sliced or shredded
unpeeled zucchini
1/2 c. grated cheese
1 c. Bisquick
1/2 c. chopped onion
1/2 tsp. oregano
2 tsp. chopped fresh parsley
1/2 tsp. seasoned salt (opt.)
1 clove minced garlic
1/2 c. oil
4 beaten eggs
Preheat oven to 350 degrees. Mix all ingredients. Bake in 13"x9" greased dish,
30 to 40 minutes until golden brown. Cut into squares, about 2"x1".
MARINATED ZUCCHINI VEGETABLE SALAD
4 c. sliced zucchini
2 c. sliced yellow squash
2 c. broccoli florets
1-1/2 c. cauliflower florets
1 c. sliced carrots
1 c. sliced purple onion
1 c. halved cherry tomatoes
8 oz. mushrooms, sliced
MARINADE
2 c. vegetable oil
1 c. white vinegar
1/2 c. red wine vinegar
1/2 c. lemon juice
Salt to taste
1 tsp. oregano
1 tsp. dry mustard
1 tsp. dehydrated onion
2 cloves garlic, pressed
Mix vegetables in a bowl. Combine marinade ingredients and pour over vegetables.
Refrigerate for several hours or overnight. Serves 15 to 20.
MEATBALL SOUP
MEATBALLS
1 tbsp. long grain, uncovered rice
Boiling water to cover
6 oz. ground pork (med. grind)
6 oz. ground beef (med. grind)
1 sm. egg
1/8 tsp. cumin seed
3 leaves fresh or dried mint
1/8 tsp. dried oregano
1/3 c. onion, coarsely chopped
Salt and pepper
4 whole black peppercorns
Cover rice with boiling water and let soak 30 minutes. Mix meats together well in bowl.
Add egg, cumin seed, mint leaves, oregano, onion, salt and peppercorns in blender jar or
food processor, and blend until smooth. Add to meats and mix well with hands. Drain rice
and add to meat mixture. Form 1-inch meatballs and set aside. Makes about 24.
BROTH
1/2 lb. ripe tomatoes (2-3)
1 sm. white onion, roughly chopped
2 sm. cloves garlic, peeled and
roughly chopped
1 tbsp. lard or safflower oil
1/2 lb. carrots, trimmed and peeled
and cut into 1/4 inch cubes (5 sm.)
1/2 lb. zucchini, trimmed and cut
into 1/4 inch cubes (3-4)
2 c. beef or chicken broth
4 c. cold water or more
Salt to taste
3 fresh chilies or jalapeno peppers
2 lg. sprigs fresh mint or cilantro
Put tomatoes in saucepan, cover with boiling water and cook for 5 minutes. Drain and cool.
When cool enough to handle, remove and skin and transfer to blender or food processor. Add
onion and garlic, blend until smooth. Heat lard or oil in a wide heavy pan. Add tomatoes,
puree and fry over high flame for 2 minutes until reduced and thickened. Add chopped
carrot and zucchini; broth and water. Season lightly and bring to simmer. Carefully add
meatballs. Make 2 slits in across at points of chilies and add together with mint and
cilantro. Continue cooking over low flame for 50 minutes. When soup is cooked, broth will
be cloudy and slightly thickened with juice of meat. Will have a rich gleam on surface.
Add more water, if necessary. Can be prepared a day ahead. Adjust salt just before
serving. Serves 6.
CREAM OF POTATO-ZUCCHINI SOUP
1 lg. onion, chopped (1 c.)
2 cloves garlic, minced
2 tbsp. butter
2 c. finely chopped potato
3 c. thinly sliced zucchini
1 tsp. dill weed
1/4 tsp. pepper
2 (10 3/4 oz.) cans condensed chicken broth
1 c. dairy sour cream or plain yogurt or heavy cream
Microwave at high 4 minutes or cook until tender the onions, garlic and butter. Add
potatoes and microwave 8 minutes on high or cook until tender. Stir in zucchini, dill weed
and pepper. Microwave 5 minutes more or cook until zucchini is fork tender. Puree
vegetables in container of food processor or blender with half of the broth. Return to
casserole, stir in remaining broth. Heat until boiling. Stir in sour cream, yogurt, or
heavy cream.
ZUCCHINI BEEF CASSEROLE
6 c. zucchini (about 2 lb.)
1 lb. ground beef
1/2 c. chopped onion
salt to taste
1/8 tsp. pepper and oregano
1/4 c. margarine
1/4 c. flour
1 c. grated Cheddar cheese
2 c. milk or 1 can cream of
mushroom soup mixed with
milk to make 2 c.
1/4 c. grated Parmesan cheese
Parboil sliced zucchini 5 minutes. Fry beef; add onions and fry until limp. Add salt,
pepper and oregano. Melt margarine; add flour and milk. Cook, stirring until thick. Add
cheese. Layer in buttered casserole the zucchini, hamburger and cheese sauce. Repeat once
more. Sprinkle top with ¼ cup Parmesan cheese. Bake in 350 degrees oven 30 minutes.
ZUCCHINI BEEF SKILLET
1 lb. ground beef
1 c. chopped onion
1/4 c. chopped green pepper
1 tsp. salt
1/4 tsp. pepper
1 tsp. chili powder
5 c. sliced zucchini or summer
squash
2 large tomatoes, peeled and
chopped
1 c. fresh corn (or frozen)
1/4 c. chopped parsley
Brown beef, onion and green pepper in skillet, add remaining ingredients. Cover and simmer
15 minutes or until vegetables are tender. Makes 6 servings.
ZUCCHINI-BEEF CASSEROLE
2 lb. zucchini, sliced and cooked
1 lb. lean ground beef, browned
1 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. black pepper
1 c. finely chopped onion
3 c. cooked rice
1 (4 oz.) can chopped green chilies
2 eggs, beaten
1 1/2 c. cottage cheese
2 c. grated Cheddar cheese
2 Tbsp. Parmesan cheese, grated
Cook squash in salted water about 5 minutes; drain well and set aside. Saute meat with
seasonings and onion until meat is no longer pink and onion is tender. Add rice, green
chilies and squash; blend in eggs, cottage cheese and Parmesan. Stir into meat mixture.
Turn into two greased 2 quart casserole dishes. Top each with 1 cup Cheddar cheese. Bake
at 350 degrees for 30 to 45 minutes. Wrap the other one and freeze to use later.
ZUCCHINI MONTEREY
1 lb. Monterey Jack cheese, sliced fairly thin
3 to 4 med. zucchini
1 c. rice, uncooked
1 lg. can whole green chilies
1 lg. tomato, sliced
2 c. sour cream
2 tbsp. green pepper, chopped
2 tbsp. green onion, chopped, mixed
with green pepper
1 tsp. oregano
1 tsp. garlic salt
Parsley
Cook rice according to package instructions. Slice and parboil zucchini (about 5 minutes,
drain well). Slit and seed chilies. Place rice on bottom of greased 13 x 9 inch casserole.
Place chilies on rice and then cheese slices (saving some for the top). Layer with
zucchini, then mushrooms, then tomato. Mix sour cream, green pepper, green onion and
seasonings together. Spread on top of the tomato. Place remaining cheese slices on top and
sprinkle with parsley. Bake 30 to 40 minutes at 350 degrees.
ZUCCHINI-CHICKEN CASSEROLE
6 c. diced zucchini
1 can cream of chicken soup
1 c. boneless chopped chicken
1 c. sour cream
1 c. shredded carrots
1 stick oleo, melted
8 oz. Stove Top herb dressing (may
use chicken flavored)
2 1/2 c. diced onion (can use less)
Cook zucchini and onions 5 minutes; drain. Mix soup, chicken, sour cream and carrots with
zucchini mixture. Mix melted oleo with dressing. Put 1/2 of the stuffing in a 9x13 inch
baking dish, then add vegetable mixture. Top with rest of the stuffing. Bake at 325
degrees for 25 minutes.
GREEN CHILE RICE
1 c. raw rice (not the minute rice)
3 sm. zucchini, sliced thin
7 1/2 oz. chopped green chiles
12 oz. grated Jack cheese
1 lg. tomato, sliced thin
1/4 c. green pepper
1/4 c. green onion
Salt to taste
2 tsp. oregano
1 tsp. garlic salt
2 c. sour cream
2 tbsp. chopped parsley
Cook rice according to package directions. Steam zucchini to crisp-tender. Set aside.
Butter a 3-quart casserole. Put rice in and cover with chiles. Sprinkle half of the cheese
on chiles. Top cheese with zucchini slices and tomatoes. Combine sour cream, oregano,
garlic salt, green pepper, and green onion. Spoon evenly over tomato layer. Cover with
remaining cheese. Bake 40-50 minutes at 350 degrees. Sprinkle with parsley and serve.
ZUCCHINI SAUSAGE BAKE
1/2 lb. Italian sausage
1/2 c. chopped onion
3 zucchini, cut into 1/2" slices
1 (15 oz.) can tomato herb sauce
3 c. hot cooked rice
1 tsp. seasoned salt
1/2 c. shredded Mozzarella cheese
1/4 c. grated Parmesan cheese
Cook sausage (remove from casing if necessary). Brown with onion and zucchini; drain.
Cover and cook for five minutes. Reserve. Combine 1/2 tomato sauce with rice and sausage
mixture in 7"x12"x1" baking dish. Add salt; mix well. Arrange zucchini
slices over top. Sprinkle with Mozzarella and Parmesan cheese. Add remaining tomato sauce.
Bake covered at 350 degrees for 20 minutes.
ZUCCHINI STUFFING CASSEROLE
2 lbs. zucchini and/or yellow summer
squash, sliced 3/8 inch thick (7 c.)
1/4 c. chopped onion
1 (10 3/4 oz.) can condensed cream of
chicken soup
1 (8 oz.) carton dairy sour cream
1 c. shredded carrot
2 c. herb-seasoned stuffing mix
1/4 c. margarine or butter, melted
In a large saucepan, cook zucchini and onion in boiling salted water for 5 to 10 minutes
or until crisp-tender. Drain zucchini mixture well. In a large bowl, combine soup and sour
cream; stir in carrot. Fold in zucchini mixture. Toss stuffing mix with margarine or
butter. Spread half the stuffing mixture in a 7 1/2 x 12 x 2 inch baking dish. Spoon
zucchini mixture on top. Sprinkle with remaining stuffing mixture. Bake in a 350 degree
oven for 25 to 30 minutes or until heated through. Makes 6 servings.
ZUCCHINI BEEF CRESCENT CASSEROLE
8 oz. can Pillsbury refrigerated quick crescent dinner rolls
1 1/4 lb. ground beef
1 Tbsp. instant minced onion
or 1/4 c. chopped onion
1 tsp. garlic salt
1/2 tsp. whole oregano
1 to 2 Tbsp. parsley flakes
2 eggs, slightly beaten
3 to 4 Tbsp. grated Parmesan
16 oz. can zucchini in tomato
sauce (sometimes called Italian zucchini)
1 to 1-1/2 c. (4 to 6 oz.) shredded Mozzarella or Monterey Jack cheese
2 c. (16 oz.) cream-style
cottage cheese
Heat oven to 375 degrees (350 degrees for glass). Separate crescent dough into two long
rectangles. Place in ungreased 13 x 9-inch baking dish. Press over bottom and 1/2-inch up
sides to form crust, sealing perforations. In frypan, brown ground beef; drain. Stir in
onion, 3/4 teaspoon garlic salt and oregano. Spoon ground beef mixture evenly over dough.
Spoon zucchini in sauce over beef. Sprinkle with Mozzarella cheese. Combine eggs, parsley
flakes, 1/4 teaspoon garlic salt and cottage cheese; spoon over zucchini mixture. Sprinkle
with Parmesan cheese. Bake at 375 degrees for 35 to 45 minutes or until crust is deep
golden brown and filling is set. Cool 5 minutes; cut into squares to serve. Yield: 6 to 8
servings.
Reheat: Cover loosely with foil. Heat at 375 degrees for 20 to 25 minutes.
Tip: To make ahead, prepare, cover and refrigerate up to 2 hours. Bake as directed.
CHICKEN BREASTS WITH CARROT AND ZUCCHINI STUFFING
2 sm. whole chicken breasts
1 c. carrots, shredded (about 2 sm.)
1 c. zucchini, shredded (about 1 med.)
1 tsp. salt
1/4 tsp. poultry seasoning
1 envelope chicken-flavored bouillon
1/4 c. water
With sharp knife, remove skin and excess fat from chicken breasts. Cut each breast in
half, along breastbone; remove breastbone. From cut side of each chicken breast half, with
tip of sharp knife, cut and scrape meat away from rib cage, gently pulling back meat to
form pocket; set aside. In medium bowl, combine carrots, zucchini, salt and poultry
seasoning. Spoon about 1/2 cup mixture into each pocket; secure with toothpicks. In 10
inch skillet, place chicken, sprinkle with bouillon. To skillet add water, over medium
high heat, heat to boiling. Reduce heat to low; cover and simmer about 40 minutes or until
chicken is fork tender. Remove toothpicks. Makes 4 servings,
ZUCCHINI SOUP
2-4 tbsp. butter or margarine
2 sm. white onions, thinly sliced
1 lg. celery rib, scraped & thinly sliced
1 lg. carrot, scraped & thinly sliced
3 c. chicken broth*
3 med. zucchini, unpeeled & cut into
quarters lengthwise & thinly sliced
Salt (opt.) & pepper (to taste)
*May be made with low salt chicken bouillon granules. In heavy soup kettle melt butter or
margarine and sauté onions, celery and carrot until soft. Stir in 1/2 cup broth and
zucchini. Cook until zucchini is tender, 10 to 12 minutes. Add remaining broth and simmer
slowly until vegetables are tender, but still hold their shapes. Season to taste. Serve
hot, sprinkled with cheese if desired. Serves 6. (May add more carrot and celery.)
ZUCCHINI RELISH
10 c. zucchini (about 5 lb.)
4 lg. onions
4 lg. green bell pepper
4 lg. red bell pepper
Grind all above vegetables and sprinkle with 1/2 cup salt. Let set overnight. In morning,
rinse and drain well with cold water.
Mix the following ingredients:
2-1/2 c. cider vinegar
4 c. sugar
2 tbsp. cornstarch
1 tsp. turmeric
1 tsp. nutmeg
2 tsp. celery seed
1/4 tsp. pepper
Bring to a boil in a large kettle. Add vegetables and simmer 30 minutes. Ladle in jars.
Cold pack 15 minutes.
CRUNCHY ZUCCHINI STICKS
3 med. zucchini
1/2 c. wheat germ
1/2 c. finely chopped almonds
1/4 c. grated Parmesan cheese
1/2 tsp. salt
1/4 c. margarine or butter, melted
Cut each zucchini lengthwise into fourths, then lengthwise into halves to form sticks. Cut
each stick lengthwise into halves (each zucchini makes 16 sticks). Mix wheat germ,
almonds, cheese and salt in plastic bag. Roll about 8 zucchini sticks at a time in
margarine until evenly coated. Lift with fork. Shake sticks in wheat germ. Lay on an
ungreased cookie sheet. Cook in 350 degree oven until crisp and tender, about 15 minutes.
Preparation time: 30 minutes. Serves: 6.
1. Cut zucchini diagonally into 1/4 inch pieces. 2. In 5 quart Dutch oven or 10 inch
skillet over high heat, in very hot salad oil, cook zucchini, stirring quickly and
constantly, until well coated with oil. Add salt, sugar and 1/4 cup water. Reduce heat to
medium-high; continue stir-frying 7 to 8 minutes until tender-crisp. Makes 4 servings.
Shred potatoes. Immediately submerge in bowl of cold water. When ready to cook, drain
well. Spread on cloth towel, roll towel jelly roll fashion and squeeze potatoes gently to
remove moisture. Transfer to mixing bowl. Add zucchini, egg, flour, salt, nutmeg and
pepper and toss with hand to mix ingredients. Heat 1 tablespoon each butter and oil in
large skillet over medium- high heat. When pan is sizzling hot, spoon about 3 tablespoons
potato mixture into skillet shaping carefully into compact 3 inch circle. Repeat until
skillet is filled, making sure pancakes are not touching. Cook until golden on underside.
Shape pan and turn pancakes over. Press lightly with spatula and let cook until brown and
crisp.
FETTUCCINI WITH GREEN VEGETABLES AND HERBS
1/2 lb. asparagus
2 tbsp. butter
2 tbsp. olive oil
1 med. clove garlic, minced
1 med. zucchini, seeds removed, diced small
2 green onions, thinly sliced
1/2 c. peas, defrosted & drained
1/2 tsp. salt
Black pepper
8 oz. cooked fettuccine
1/4 c. minced fresh parsley
3 tbsp. minced fresh chives
1/2 c. finely grated Romano cheese
Cut the asparagus on the diagonal into 1/2" pieces. Bring a pan of water to a boil,
add asparagus and time for 2 minutes. Drain, rinse with cold water and pat dry. In a large
skillet, heat butter and oil over medium heat. Add garlic and sauté for 1 minute. Stir in
zucchini and green onions, sautéing for 2 minutes. Add asparagus, peas, salt and pepper,
heating for 2 minutes. Drain fettuccine and put back into hot pan. Add vegetables,
parsley, chives and cheese, stirring to coat.
ZUCCHINI DROP COOKIES
1 c. zucchini, peeled and grated
1 tsp. soda
1 c. sugar
1/2 c. shortening (part butter or margarine)
1 egg, beaten
2 c. flour
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. salt
1 c. nuts, chopped
1 c. raisins
Beat thoroughly the zucchini pulp, soda, sugar and shortening. Add egg. Beat well. Sift
flour and spices. Add dry ingredients with nuts and raisins. Drop by teaspoonfuls on
greased baking sheet. Bake at 375 degrees 12 to 15 minutes. Makes about 3 dozen cookies.
ZUCCHINI COOKIES
1/2 c. butter or margarine
1 c. sugar
1 egg, beaten
2 c. flour
1 tsp. baking soda
1/2 tsp. cloves
1 tsp. cinnamon
1/2 tsp. salt
1 c. raisins
1 c. chopped nuts
1 c. grated zucchini
Cream butter and sugar until fluffy. Add egg, zucchini and blend well. Add dry
ingredients; mix until well blended. Mix raisins and nuts. Drop by spoonfuls onto well
greased cookie sheet. Bake at 375 degrees for 12-15 minutes.
CHOCOLATE ZUCCHINI SQUARES
1 stick margarine
1/2 c. oil
1 3/4 c. sugar
2 eggs
1 tsp. vanilla
1/2 c. buttermilk (sour milk)
2 1/2 c. sifted flour
1/2 tsp. salt
4 tbsp. cocoa
1 tsp. soda
1/2 tsp. cinnamon
2 c. grated raw zucchini
Cream margarine, oil and sugar; add eggs 1 at a time, beating well after each addition.
Add vanilla and milk. Blend well. Sift dry ingredients together; blend with creamed
mixture. Stir in zucchini. Turn into buttered and floured 9x13x2 pan. Sprinkle chocolate
bits over top. Bake at 350 degrees for 40 minutes.
COOKIE: Drop on cookie sheet and bake at 350 degrees for 8 to 10 minutes. When cookies are
cooled, make filling. Put 2 cookies (same size) together with filling.
ZUCCHINI CHOCOLATE CHIP COOKIES
3/4 c. butter, softened
1 1/2 c. sugar
1 egg
1 tsp. vanilla
1 1/2 c. zucchini, grated
2 1/2 c. flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1/2 c. almonds, chopped
1 (6 oz.) pkg. chocolate chips
Cream butter and sugar. Beat in egg and vanilla; stir in zucchini. Stir in flour, baking
powder, cinnamon and salt. Add almonds and chocolate chips. Drop by teaspoonful on cookie
sheet. Bake at 350 degrees for 15 to 20 minutes. Makes 4 dozen.
ZUCCHINI TORTE
3 c. zucchini, chopped
3 eggs, slightly beaten
1/4 c. salad oil
3/4 c. grated sharp cheese
1 med. onion, chopped
1 clove garlic, minced
1 c. Bisquick
Salt & pepper to taste
Dill, basil or oregano
Mix all together and pour into an oiled baking dish 8 inches square. Sprinkle Parmesan
cheese on top. Bake at 350 degrees for 45-50 minutes.
ORANGE ZUCCHINI LOAVES
1 pkg. Duncan Hines orange supreme
3 eggs
3/4 c. water
1/3 c. oil
1 tsp. cinnamon
2 c. zucchini, grated
2 tsp. grated orange peel
SYRUP
1/4 c. granulated sugar
2 tbsp. orange juice
Sprinkle with confectioners'
heat oven to 350 degrees. Grease and flour 2 loaf pans. Combine cake mix, eggs, water,
oil, and cinnamon in large bowl. Beat at medium speed for 2 minutes. Fold in zucchini and
orange peel. Divide into pans. Bake 45 to 50 minutes. Cool in pans 15 minutes. Turn out.
To make syrup: combine sugar and juice in small saucepan. Cook until sugar dissolves.
Spoon hot syrup over loaves. Sprinkle sugar over.
ZUCCHINI BETTY
4 c. flour
1/4 tsp. salt
8 c. peeled, seeded, cubed, zucchini
1 c. sugar
1/4 tsp. nutmeg
2 c. sugar
3 sticks margarine
2/3 c. bottled lemon juice
1 1/2 tsp. cinnamon
Mix flour, sugar and salt. Cut in margarine until crumbly. Pat half of this mixture in
13x9 ungreased pan. Bake at 375 degrees for 10 minutes. Cook cubed (1/2-inch cubes)
zucchini in lemon juice until tender. Add sugar, cinnamon and nutmeg. Simmer 4 minutes.
Add 1/2 cup crumbs to thicken. Cool slightly. Pour filling onto crust. Add 1/2 teaspoon
cinnamon to remainder of the crumbs. Sprinkle over filling. Bake at 375 degrees for 30
minutes.
ZUCCHINI APPLE CRUNCH
8 c. zucchini, sliced
1 c. sugar
2/3 c. lemon juice
1 tsp. cinnamon
4 c. flour
2 c. sugar
3 sticks butter
Cook zucchini, sugar, lemon juice and cinnamon until tender. Blend flour, sugar and butter
like pie dough. Put half of flour mixture in 9"x13" pan and bake at 350 degrees
for 10 minutes. Put zucchini mixture on top of baked flour mixture base. Top with
remaining flour mixture and bake for 45 minutes at 350 degrees. It tastes just like
apples.
CROCK POT ZUCCHINI BREAD
2 eggs
2/3 c. vegetable oil
1 1/3 c. zucchini, peeled and grated
2 tsp. vanilla
2 c. flour
1/4 tsp. salt
1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 to 1 c. chopped nuts
With mixer, beat eggs until light and foamy. Add oil, sugar, grated zucchini and vanilla.
Mix well. Stir dry ingredients with nuts. Add to zucchini mixture. Mix well. Pour into
greased and floured 2 pound coffee can or 2 quart mold. Place in crock pot. Cover top with
8 paper towels. Cover and bake on high 3 to 4 hours. DO NOT CHECK OR REMOVE cover until
last hour of baking.
This site has been online
since November 29, 1996.
