Karl went down to the garden and found two zucchinis. they were both this size. One we had for supper...............into the fry pan went a bit of butter, chopped zucchini, onions and near the end some home canned tomatoes. Cook until tender.
While you are cooking this up in the frypan, cook up a load of egg noodles. When everything is done, combine and put on plates and serve with garlic bread.
YUMMY ! I love this dish. It is fast and easy. Perfect for a Friday night supper
This one was used for zucchini bread. I have the best recipe for bread. Andree gave it to me last year. Its so easy to do. Here you go:
Grate your zucchini measuring 2 cups packed
In a large mixing bowl, combine..........
3 eggs, beaten
1 1/2 cups sugar
1 cup oil
2 tsp. vanilla
2 cups of zucchini
Sift together in another bowl
3 cups white flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
Combine with the wet ingredients.
1/2 cup golden raisins
Prepare 2 greased 8:" x 4" loaf pans. Pour 1/2 the batter into one pan, 1/2 the batter into the other.
Bake at 350* for 50 - 60 minutes.
Let cool in pan 10 minutes.
HINT: My aluminum foil pans are slightly smaller so I get 3 loaves out of one batch. They bake for less time.
For a twist on the bread add 2 tbsp grated orange rind to the mixture.