Veggie Pankcakes.

My son claims not to like zuchinni but liked these. I didn't have any celery seed. I added some onion salt but still thought it could use a bit more seasoning. Next time I think I'll add half again what it calls for in the seasoning department. Enjoy!

It comes from the 1999 Taste of Homes cookbook.
Yield: 12 pancakes

2-3 medium zucchini, coarsely grated (about 2 cups)
1 medium carrot, grated
1 medium potato, peeled and grated
1/3 cup frozen peas
1/3 cup frozen corn
2 eggs
1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
1/4 tsp each salt, pepper, garlic powder and celery seed
Vegetable oil for frying

In a sieve or colander, drain zucchini, squeezing to remove excess liquid. Combine zucchini, carrot, potato, peas, and corn in a bowl. Stir in the eggs, flour, cheese and seasonings; mix well. In a skillet, heat 1/4 in. of oil over medium heat. Drop batter by 1/4 cupfuls; press lightly to flatten. Fry until golden brown, about 3 minutes on each side. Serve warm.

The Very Best Stuffing Ever

Enough said.

1 loaf (1 lb) sourdough bread, cut into 1/2 inch cubes
1 lb mushrooms
1 Tablespoon butter
2 onions, chopped
1 cup celery, chopped
2 Tablespoons garlic, minced
2 cups chicken broth
2 6 oz. jars marinated artichoke hearts, drained
1/2 cup grated parmesan cheese
1 1/2 teaspoons poultry seasoning
1 1/2 Tablespoons minced fresh rosemary, or 3/4 teaspoon dried (crumbled)
salt and pepper
1 large egg

1. Spread bread cubes in a single layer in two pans (10x15 works). Bake in a 350 degree oven until toasted golden brown--about 25 minutes. Turn cubes over occasionally. Rotate pans for even browning.
2. Trim and discard colored mushrooms, wash and slice.
3. In a 10 or 12 inch frying pan over high heat, combine butter, mushrooms, onions, celery, and garlic. Stir often until light brown (about 15 minutes). Pour into a large bowl. Add a little broth to the frying pan and stir to scrape browned bits. Add to the bow.
4. Pour 2 cups of broth into bowl and add bread, artichoke hearts, cheese, seasoning, and rosemary. Mix well.
5. Add salt and pepper to taste.
6. Make a well, add egg and break with fork to blend, then mix with stuffing.
7. Spoon into shallow 3 quart (9x13) casserole dish. For moist stuffing, cover with foil. For crusty stuffing, do not cover. Bake at 325-350 degrees until hot (150 degrees in center, for egg to be cooked) or lightly browned--about 50 minutes.

Weeknight Favorites: Grilled/Broiled Zucchini Slices

Submitted by Me, Laura

2 cloves garlic, minced
2 Tablespoons olive oil
1 Tablespoon fresh rosemary, or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon black pepper 2 medium zucchini and/or yellow summer squash cut lengthwise into 1/4" slices

Cook garlic in oil 30 seconds over medium heat. Stir in rosemary, pepper, and 1/8 teaspoon salt. Drizzle mixture over zucchini; toss to coat. Either grill 4 minutes or broil slices 5" from heat 5-6 minutes, or until tender - turning once. Serves 4.

My husband hates zucchini, but he'll actually eat it if I make it this way!

Zucchini Bake

Ingredients:
2 zucchinis - washed and sliced
2/3 cup mushrooms - washed and sliced
1/2 cup onion
1 Tablespoon minced garlic
2 Tablespoons butter (or olive oil)
Some kind of garlic seasoning (like Garlic Salt, or any other blended spice)
Salt
Pepper
3/4 cup Italian Cheese mixture (any kind of cheese works though, Cheddar, Monterey, Pepper Jack, it's all good!)

Directions:
Saute butter, garlic, and onion for 2 minutes over medium heat. Add zucchini, mushrooms, seasoning, salt and pepper (I just seasoned it to taste). Saute until zucchini is soft in center but not soggy. Remove from heat and transfer contents into a baking dish. Sprinkle with cheese and bake at 375 degrees for about 8 minutes, or until cheese is melted (You can also broil it for about 3 minutes instead of baking it if you need it done quickly.)

Yummy and good for you!.....As long as you like zucchini!