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Did you dare to think that I'd forgotten about recipes using "the green or yellow garden invader?" Not a chance! The zucchini season...zucs, as I call them, has been in full swing for the past few weeks, and we are blessed with a wealth of the green Goliaths. I have a new recipe that you must try if you are a grower of zucs. The title is "Zucchini Surprise". Many of us are familiar with this recipe: Fill 1 large cardboard box with zucs or yellow summer squash. Leave it on a neighbor's porch or at the front door after dark. Ring the doorbell and run! A little zuc plant goes a long way doesn't it. If you are picking or buying zucs it's best to get them while they're young and small...like about 6-7 inches long and about the size of a golf ball. If they end up being the size of a baseball bat you can still use them but they will have lots of seeds and the skin will be kinda tough. Don't throw them away (heaven forbid). Using about 9-10" zuc, fry them as you would green tomatoes or eggplant but don't peel them. Slice into 1-2 inch slices; dredge lightly with flour on both sides. Brown in butter on 1 side; turn to brown on other side. Makes about 20 slices. Note: Don't peel zucs unless recipes says to peel.

This bundt cake recipe has a hint of cinnamon and orange flavoring. Very good!

CHOCOLATE CINNAMON ZUCCHINI CAKE

2-1/2 c. flour

1/2 c. cocoa...not chocolate powdered drink mix

2-1/2 t. baking powder

1-1/2 t. baking soda

1 t. salt

1 t. cinnamon

3/4 c. butter, softened

2 c. sugar

3 eggs

2 t. vanilla

2 t. orange zest (Can use 3/4 t. dried orange peel)

2 c. coarsely shredded zucchini

1/2 c. milk

1 c. chopped pecans or walnuts

Grease and flour 12-inch bundt pan; set aside. In medium bowl whisk together first 6 ingredients; set aside. In large mixing bowl, beat together butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix in vanilla, orange zest and zucs. Alternately mix in dry ingredients and milk, being careful not to over mix. Stir in nuts.

Pour batter into bundt pans. Bake at 350 degrees for 50-55 minutes or until toothpick in center comes out clean. Cool in pan for 15 minutes. Turn out onto wire rack. Cool completely.

To glaze: mix together 2 c. powdered sugar, 3 T. milk and 1 t. vanilla. Beat until smooth. Drizzle over cake.

Makes 10-12 servings.

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PASTA WITH SAUSAGE AND ZUCCHINI

1 lb. ziti or wagon wheel pasta, cooked according to directions

3/4 lb. sweet Italian sausage links, casings removed or bulk sausage

3 medium zucs, each cut lengthwise in half, then cut crosswise into 1/2-inch thick slices

1/4 t. coarsely ground black pepper (can substitute 1/8 t. regular pepper)

1-28 oz. can (or 2-15 oz. cans) diced tomatoes, undrained

Grated Parmesan cheese - optional

In a large non-stick skillet over medium-high heat, brown sausage, for about 5 minutes, stirring often to break it up. With a slotter spoon, transfer sausage to a bowl. Discard all but 1 T. dripping from skillet. Add zucs and pepper, cooking till zucs are golden, about 5 minutes, stirring occasionally. Stir in tomatoes with their juice; heat to boiling. Add sausage; reduce heat to low; cover and simmer about 5 minutes.

Drain pasta; return to saucepot. Add sausage mixture; gently toss. Serve with Parmesan cheese if you like. Makes 6 main-dish servings.

Note: Add hot Italian or French bread, along with a Romaine lettuce veggie salad, served with creamy or oil Italian dressing. Top it off with the bundt cake for dessert. Sounds good to me!

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This recipe is like potato pancakes but uses shredded zucchini

ZUCCHINI PATTIES

2 T. butter

3 c. coarsely grated zucchini

2 T. minced onion

3 heaping tablespoons flour

1 egg, beaten

salt and pepper to taste

American cheese slices or shredded cheddar cheese

In medium bowl combine zucchini, onion and flour. Add beaten egg, stirring well. Melt butter in skillet. Over medium heat, drop by heaping tablespoons into skillet. Brown on one side; turn and brown on other. Top each patty with 1/2 slice of American cheese or sprinkle shredded cheese over.

Makes 4-6 servings.

TFD: The only way to help people be what they want to be is to accept them as they are.

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