Baked Zucchini Squares

I got this one from AllRecipes.com and, once again, my mom actually found it!

Ingredients:
1 cup biscuit/baking mix
1/2 cup grated Parmesan cheese
1 tablespoon minced fresh parsley
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1/2 teaspoon salt
4 eggs
1/2 cup vegetable oil
1 small onion, chopped
3 medium zucchini, thinly sliced

In a bowl, combine the biscuit mix, Parmesan cheese, parsley, oregano, basil and salt. Combine eggs, oil and onion; stir into dry ingredients just until combined. Stir in zucchini. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350 degrees F for 30-35 minutes or until golden brown and set. Cut into squares.

My 2 cents worth on this:

• This was SO much better than I thought it would be. It is SO good!!
• Use Jiffy cornbread mix instead of biscuit mix and it is YUMMY!
• If you don't have basil - don't worry it is still good!
• Be prepared for everyone to fall in love with this dish!
  

Baked Zucchini

I got this one from AllRecipes.com. My mom is actually the one who found it!

Ingredients:
2 medium zucchini cut into 1/4 inch slices
2 tablespoons of butter, melted
1 tablespoons of minced fresh oregano
1/4 cup Parmesan cheese
Salt and pepper to taste

In a bowl, toss the zucchini, butter and oregano. Arrange in a single layer on a greased baking sheet or shallow baking dish; sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees F for 35-40 minutes or until golden brown. Season with salt and pepper.

My 2 cents worth on this:

• No need to measure the Parmesan cheese just get a little on every one of them.
• The single layer thing is actually more important that I thought.
• A little less oregano was better for me.
• Love It! We have NO leftovers when we made it!
  

Zucchini Macaroni Casserole

I got this recipe from my Grandmom.

1.5 cup zucchini

1 tbsp butter

1/2 lb Velveeta cheese, cubed

1/4 cup milk

1.5 cup cooked drained macaroni

1.5 cup cottage cheese

1/8 tsp garlic

3/4 cup french fried onions

In 2 quart saucepan heat milk, and add the Velveeta cheese. Stir until cheese is melted. Add the remaining ingredients except the French fried onions. Pour mixture into a greased 1.5 quart casserole. Bake at 375 degree oven for 30 minutes. Remove from oven and top with the french fried onions. Return to oven 3-5 minuts longer. Serve Immediately.

My 2 cents worth on this:

• Awesome.
• Adults loved it. Kids loved it.
• I had to ignore that there was cottage cheese in it because I think that is gross.
  
• It is Yummmy.
• ((If you accidentally put too much cheese in it... ahemm... it is still really good.))
  

Stuffed Zucchini

I got this recipe from my mom who got it from her mom. So, I suppose I should have just said I got this from my Grandmom!

Ingredients:

3lbs med size zucchini

1 small onion chopped

1 tbsp butter

2 large tomatoes and chopped

1 tsp garlic salt
1/2 tsp ground oregano

pepper to taste

1 cup bread crumbs

grated Parmesan cheese

Scrub whole zucchini, cut ends off. Cook in boiling water for 5 minutes, drain, slice lengthwise in half, scoop out centers, set pulp aside.

Saute onion in butter, add zucchini pulp, tomato, and seasonings, and simmer 10 minutes.

Add bread crumbs and simmer a few minutes longer. Fill zucchini shell with mixture. Top with cheese. Bake in 350 degree oven for 25 minutes.

My 2 cents worth on this:

• This was not my favorite.
• My mom and I poured out a little of the juice from the Zucchini pulp and it ended up a little dry so we think we should not have done that.
• The tomato taste was a little strong for me but Chris liked it OK.

Louise Maynard's Corn Dip

Bet you can't guess who I got this recipe from!
You Guessed it! Louise Maynard!
I took the Fishers of Men course from her husband and at the end of the course we all had a meal together and Mrs Maynard brought this. She must have known we would love it because she already had the recipe written out for us if we wanted it. It Is Yummy!!!

Ingredients:
1 lb finely shredded cheddar cheese
2 11 oz cans Mexicorn or Fiesta Corn
1 11 oz can of white shoepeg corn
1 cup mayo
1 cup sour cream
3 chopped green onions
Diced Jalapeno Peppers to taste

Combine and refrigerate.
This makes a Huge amount.

My 2 cents worth on this:

• Make It.
• Eat It.
• It's Good!