Zucchini Pizza (Mom’s) 3 eggs 3 cups shredded zucchini 1 cup "biscuit" mix (or pancake mix or flour with a little

baking powder mixed in) 1/4 cup of chopped onion (or more if you like onion a lot) salt and pepper to taste-few sprinkles of each is all I used Mix the biscuit mix into the shredded zucchini and chopped onion. Beat the eggs in a separate bowl with the salt and pepper, then mix into the zucchini. Spread onto a 12 inch pizza pan that has been sprayed with vegetable oil spray. Bake at 375 until edges are slightly brown and center is firm and springs back nicely. Spread about 8 ounces of pizza sauce on top, then top with favorite cheese and meat, just like any pizza. For pizza sauce, I use a can of tomato sauce and add a little each of: garlic, pepper, oregano, basil, and thyme. It does still stick a bit to the pizza pan, but is alright if you use a pancake turner and are careful. Zucchini “Apple” Pie Chef Jan Olpin of Dairy Keen (on Fox news) • 6 cups zucchini (about 4 medium) • 1 cup applesauce • ½ cup lemon juice • ½ cup to ¾ cup sugar • 3 tea. Cinnamon • ½ tea. Nutmeg • 1 ½ TB Cornstarch • 2 Cups flour • 1 cup sugar • 1 tea. Salt • ¾ cup cold butter Filling: Peel zucchini, and scoop out seeds. Cut into bite size pieces, should be 6 cups. In a saucepan combine zucchini, applesauce, and lemon juice. In a small bowl combine sugar, cinnamon, nutmeg, and cornstarch. Add to the zucchini. Heat over medium heat until thickened, stir constantly. Crust and topping: Combine flour, sugar, and salt. Cut butter into flour until butter is about the size of peas. Press half of this mixture into a 13X9 pan. It looks like a lot of flour and dry but it will work. Bake at 350 degrees for 15 minutes. Remove from oven and top with the hot filling. Sprinkle the remaining flour mixture over the top of the zucchini mixture. Bake 30 to 35 minutes or until golden brown.

Serve while hot with vanilla ice cream. If you don't tell anyone they will never know it is zucchini instead of apples. You can also make this with apples or plums. ** Recipe can be halved and made in a 9X9 pan. **Can also be made in a #12 Outdoor Dutch Oven, 16 coals on the top and 8 on the bottom. Lowfat Zucchini Cream Pie 1 ½ cups peeled, seeded and grated zucchini (yellow squash works too) 1 can (12 oz) evaporated skim milk ¾ cup – 1 cup sugar 1 egg 1 egg white 3 T. flour 1t. vanilla extract 1/8 t. salt 1 unbaked 9 – 10" pie crust ½ t. ground cinnamon ½ t. ground nutmeg Steam or microwave grated zucchini on a microwave safe dish until very soft, about 2-3 minutes. Drain off any excess liquid and cool. Preheat the oven to 425 F. Place the evaporated milk, sugar, egg, egg white, flour, vanilla and salt in a blender and blend. Add the cooled zucchini and blend again until smooth. Pour custard into unbaked pie crust and sprinkle with cinnamon and nutmeg. Place on a baking sheet and bake for 5 minutes. Reduce the heat to 325 F. and bake for another 30 minutes or until a sharp knife inserted into the center comes out clean. Makes 8 servings. Curried Zucchini Bisque (Cream Soup) 2 Tbsp. butter 2 tsp. curry powder 1 medium onion, chopped ¼ tsp. black pepper 3 c. chicken broth, or 3 c. water and 1 ½ tsp. Shirley J’s soup base 1 (7-8 oz.) potato, cut in ½” cubes 1-1 ½ lbs. zucchini, trimmed and cubed ½ tsp. salt 1 ½ c. cream or evaporated milk (12 oz. can) Combine butter, curry powder, onion,and pepper in a medium saucepan. Cook, stirring, for 2-3 minutes on medium-high heat. Add broth, potato, zucchini, and salt. Simmer 20 minutes or until potato is tender. Add cream and puree the soup until smooth. Serve garnished with croutons.