Meatloaf

1 lb. Carrots
1 lg. Onion
3 cloves garlic
2 zucchini
1 summer squash
1 gr. Pepper
5 lbs. Ground beef
4 eggs
1cup wheat germ
2 cups oatmeal
1 T. salt
3/4 T. black pepper
3 T. tomato paste

Chop or grate veggies and combine all except tomato paste. Cover with foil.

Bake at 350 for 1 1/4 hour.

Remove foil, spread with tomato paste and bake 15 minutes longer.

(Submitted by member Nancy Roberts)

Chocolate Zucchini Bread
2/3 cups butter
1 ¼ cups sugar
4 eggs
2 cups grated zucchini (add 1+ additional cups for a very moist bread)
2/3 cups water
3 1/3 cups flour
¾ cup cocoa (1/4 cup more for a dark chocolate bread)
½ tsp. baking powder
2 tsp baking soda
1 ½ tsp salt
1 tsp cinnamon

Cream butter and sugar, then beat in eggs, zucchini, and water. Add dry ingredients to zucchini mixture. Pour into 2 greased bread pans. Bake at 325°F until a knife inserted into the center comes out clean (about 1 hour). Let cool on a baking rack, slice, and enjoy!

Another chocolate zucchini cake that I had recently included walnuts and chocolate chips on top. It was really quite great, so I recommend those additions if you have them on hand.

DISAPPEARING ZUCCHINI ORZO (from Barbara Kingslover's "Animal,
Vegetable, Miracle")
¾ lb pkg orzo pasta (multicolored is fun)
Bring 6 cups water or chicken stock to a boil and add pasta.
Cook 8 to 12 minutes
1 chopped onion, garlic to taste
3 large zucchini
olive oil for sauté
Use a cheese grater or mandoline to shred zucchini, sauté briefly with chopped onion and garlic until lightly golden.
thyme
oregano
¼ cup grated parmesan or any hard yellow cheese
Add spices to zucchini mixture, stir thoroughly, and then remove mixture from heat. Combine with cheese and cooked orzo, salt to taste, serve cool or at room temperature.

Feta Zucchini Pancakes
4 eggs, separated
4 cups shredded zucchini
1 cup crumbled feta cheese
1/2 cup finely chopped green onions
1/2 cup all-purpose flour
1 tbsp. chopped fresh mint or 1 tsp. dried mint
1/2 tsp. salt
1/4 tsp. pepper
6 tsp. veg. or olive oil, divided

In a small mixing bowl, beat egg whites until stiff peaks form; set aside. In a large bowl, combine the egg yolks, zucchini, feta cheese, onions, flour, mint, salt and pepper; fold in egg whites. In a large skillet, heat 2 teaspoons of oil over medium heat. Drop four 1/3 cupfuls of batter into skillet. Fry for 2 minutes on each side or until golden brown. Repeat, making two more batches with remaining oil and batter.
Yield: 1 dozen.

Mock Zucchini Crab Cakes (from Monadnock Shopper)
2 1/2 c. grated zucchini (better to use freshly grated so that it is
not as moist)
1 egg, lightly beaten
2 TBS melted butter
1 c. bread crumbs
1/4 c. minced onion
1 TS Old Bay Seasoning
1/4 flour for dredging
1/4 c. peanut or veggie oil for frying

Combine zuke, egg and melted butter. Add bread crumbs, onions, and
seasoning; mix well. Shape into patties and dredge each lightly in
flour (or bread crumbs). Cook in oil over medium high heat, browning on both sides. Drain and serve with tartar sauce if desired. Serves 4-6.

ZUCCHINI BREAD
1-1/2 cups all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg (brings out the flavor of the zucchini)
1 cup sugar (I have used 1/2 cup brown sugar -packed and 1/4 cup white and it's nice as well)
1-2 cup finely shredded unpeeled zucchini
1/4 cup cooking oil (I use canola or vegetable)
1 egg (I have used extra large but again, doesn't seem to matter)
1/4 tsp. finely shredded lemon peel (zest - again, brings out the
flavor of the zucchini)
1/2 cup finely chopped nuts (optional)

In a mixing bowl combine flour, soda, salt, b. powder, cinn. and nutmeg. In another large mixing bowl combine sugar, zucchini, oil, egg and lemon peel. Mix very well. Add flour mixture to it and stir just until combined. Stir in nuts, if you're using them. Pour batter into greased 8x4x2 in. loaf pan. Bake in preheated 350 oven for 50-60 minutes. Check with toothpick at 45 min. and bake until it comes out clean. Cool for 10 min. on wire rack. Remove from pan and place on wire rack until thoroughly cool. Wrap and store overnight before slicing. (These last directions I never do since we like it warm from the oven but it's just what the recipe says.)