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Zucchini -- if you know anything about growing vegetables, and I'm sure you're in the majority, you know that a zuc (as I refer to them) can be a blessing (so easy to grow) and a curse (it grows and grows and grows). If you don't pick the rascals when they're young and tender, you're in for squash the size of baseball bats. The good thing -- you can use them in a salad, cooked on the grill (sliced with a little Italian seasoning and garlic sprinkled over them), added to a stir-fry, baked into bread, muffins, cake, cookies and added to soups. Shred it or cube it and freeze it to use in the winter months.

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So, let's do recipes using zucs, starting with a great tasting casserole.

PORK AND ZUCCHINI CASSEROLE

1-1/2 lb. zucs, sliced 3/4-inch thick (about four 7-inch or 5 cups.)

1 lb. boneless pork, thinly sliced into bite-size strips

1/3 c. diced onion

2 T. olive or canola oil

1 can cream of celery soup

1 c. sour cream

1/2 c. coarsely shredded carrots

1/4 c. butter or margarine, melted

2 c. herb-seasoned stuffing mix (about half of an 8 oz. box)

In a saucepan, cook zucs in small amount of water (or steam them) about 4 minutes or till just crisp-tender. Drain and set aside.

In a large skillet, fry pork and onion in hot oil till pork is browned and onion is tender. Drain off fat. Stir cooked zucs, soup, sour cream and carrot into the meat.

In a bowl, sprinkle butter over stuffing mix, tossing to coat. Spread half of stuffing into a buttered 12x7-1/2 inch (or 9x9) baking dish or casserole. Spoon pork mixture over top. Sprinkle with rest of stuffing mixture. Cover and refrigerate 3-24 hours. Bake, uncovered at 350 degrees for 35-40 minutes or till casserole is hot in center. Makes 5-6 servings.

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And, a colorful mixture of garden veggies as a side dish.

ZUCCHINI SKILLET

MEDLEY

1/4 c. olive oil or canola oil

3/4 c. thinly sliced celery

1/2 c. chopped onion

12 clove garlic, minced (or 1/4 t. garlic powder)

1 lb. zucs, cut into almost 1/2-inch slices (about 4 cups or about three 7-inch zucs)

2 medium tomatoes, cut into 8 wedges

1/2 c. green pepper strips (1/4-inch thick)

1/2 c. coarsely shredded carrots

1-8 oz. can tomato sauce (low sodium if need be)

1 t. prepared mustard

few dashes salt

scant 1/2 t. dried basil leaves

1/8 t. pepper

In a large skillet over medium heat, heat oil till hot. Add celery, onion and garlic; cook till tender, stirring occasionally.

Stir in next four ingredients; cook, stirring often, until tender. Stir in rest of ingredients until well-blended. Lower heat to medium-low. Simmer, uncovered, stirring occasionally, until veggies are tender and hot. Serve hot or cold. (If it's cold, I'm thinking it would be like a veggie salad --sounds good.) Makes six servings.

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And a delicious cake for dessert.

ZUCCHINI SPICE CAKE

2 c. flour

1 T. cinnamon

2 t. baking soda

1/2 t. baking powder

1/2 t. salt

1 c. sugar

1 c. packed brown sugar

1 c. canola or vegetable oil

1 T. vanilla

3 eggs

2 c. shredded zucs

1 c. chopped walnuts

cream cheese frosting (recipe follows)

In a large bowl, combine first five ingredients, mixing with a wire whisk (or sift together with a sifter if you have one); set aside.

In another large mixing bowl; using mixer at medium speed, beat next five ingredients until well-blended. Reduce speed to low; beat in dry ingredients, zucs and walnuts. Spread batter in greased or sprayed 9x13 baking pan. Bake at 350 degrees for 45 minutes or till toothpick inserted into center comes out clean. Cool completely on wire rack.

When completely cooled, frost with . . .

CREAM CHEESE FROSTING

half of an 8 oz. package cream cheese, softened

1/3 c. butter or margarine, softened

2-1/2 to 3 c. powdered sugar

1 t. vanilla

In medium bowl, using mixer, beat all ingredients at low speed until creamy.

NOTE: I start with about 1 c. powdered sugar so it doesn't fly out of the bowl. Not a good way to powder your face. Makes 1-1/2 c.

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And, a different twist to traditional zucchini bread.

PINEAPPLE ZUCCHINI BREAD

2 eggs

2 c. sugar

1 c. canola or vegetable oil

2 t. vanilla

3 c. flour

1 t. salt

1/2 t. each baking soda, baking powder

2 t. cinnamon

1-1/2 t. nutmeg

2 c. shredded zucchini

1-8 oz. can crushed pineapple, undrained

In a mixing bowl, beat first four ingredients. Combine dry ingredients; stir into egg mixture just until moistened. Fold in zucs and pineapple.

Pour into two greased and lightly floured 9x5 loaf pans. Bake at 350 degrees for 60-70 minutes or till toothpick inserted in center comes out clean. Do not underbake.

Cool breads in pan 10 minutes before removing to a wire rack to cool. Makes two loaves.

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Thought for the day: You know you're in a small town when you have to close your car windows and lock your doors to keep friends from showering you with zucchini.

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