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Zucchini, zucchini, and more zucchini...that's what you will get from one zucchini plant. This is the veggie that keeps giving and giving, until a frost pounces on the plant. The saying goes, "Plant a zucchini and not only will it grow, it also will bring the miracle of loaves and fishes to your doorstep." Zucs may be the veggies of a dieter's dream, since it's both low in calories and high in nutrients. A cup of diced cooked zucchini has only thirty calories or 1/3 as much as a medium potato plus about half the day's need for vitamin C. So, fill up on lots of zucchini before Mr. Frost zaps them.

I may have to do more zucchini recipes next week as I have some great recipes to share with you. At least my taste testing friends and I think so.

ZESTY VEGGIE SALAD

2 zucs diced in about 1/2" squares

2 tomatoes, diced (Roma tomatoes or whole tiny cherry or grape tomatoes work

1 c. frozen corn, thawed

1/2 c. thinly sliced green onion

1/2 c. picante sauce or salsa

2 T. minced fresh parsley

1 T. each, lemon juice and olive or canola oil

1/8 t. each, garlic powder and cumin

Scant 1/2 t. Italian seasoning

In a bowl combine first 5 ingredients. In a small bowl combine rest of ingredients; mix well. I use a wire whisk to combine it or you can shake the ingredients in a jar. Pour over zucchini mixture. Toss to coat completely. Cover and chill for at least 4 hours.

Serves 8.

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It's fun to get together where everyone brings something to go with coffee... as in playing cards on a Thursday afternoon. Thanks Kay! These bars are delish...just don't ask how many I ate!

KAY'S ZUCCHINI COCONUT BARS

4 eggs

1 c. oil

2 c. sugar

2-1/2 c. flour

1/2 t. each, baking powder, baking soda and salt

2 t. cinnamon

3/4 c. flaked coconut

1/2 c. chopped nuts

2 c. grated zucchini

In a large bowl combine first 3 ingredients, beating well. In another bowl, whisk together next 5 ingredients; add to egg mixture. Stir in coconut, nuts and zucchini. Turn into greased 15x10 (jelly roll) pan. Bake at 350 degrees for 30 minutes. Cool completely. Makes lots.

Frost with cream cheese frosting, recipe below.

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CREAM CHEESE FROSTING

1/2 c. butter, softened

1-3 oz. pkg. cream cheese, softened

1 T. milk

1 t. vanilla

2 c. powdered sugar

In a bowl, beat together butter and cream cheese. Add rest of ingredients, beating until smooth. Frost bars. If you wish, sprinkle some additional chopped nuts over frosting.

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ZUCCHINI AND STEAK

FETTUCINI

1-1/2 lb. fettucini cooked according to pkg. directions, drained

1-1/2 T. butter or margarine

3 T. olive oil

1 c. diced onion

4 cloves garlic, minced

1-1/4 lb. zucchini, cut into 1/2" cubes (3-6 inch zucs)

1/3 c. chopped fresh basil or 1-1/2 t. dried basil leaves

1/8 t. pepper

1-1/2 lbs. round steak or top sirlion, thinly sliced across the grain

3 T. grated Parmesan cheese

After cooking fettucini, return to saucepan; toss with butter. Keep warm over very low heat, stirring occasionally so it doesn't stick.

Heat oil in a heavy, nonstick skillet or wok over medium-high heat; add onions, garlic and zucchini. Saute, stirring constantly, for 4-5 minutes or until zucchini softens a bit. Stir in basil and pepper. Transfer to serving bowl with a slotted spoon. Cover with foil to keep warm.

Add steak to skillet. Saute for 5 minutes, or until meat is just cooked through, stirring constantly. Transfer fettucini to serving bowl. Add onion mixture and steak. Toss gently. Sprinkle cheese over top. Serve immediately.

Makes 6 servings.

Serving suggestion: Brush garlic butter over French bread slices, warm in micro or oven, make a vegetable salad or combine slices of firm fresh tomatoes and thin red onion slices; drizzle with creamy oil and vinegar Italian dressing. For dessert? Serve a small scoop of vanilla ice cream with fresh berries or sliced fresh peaches over the top. Sounds good to me!

TFD: Superstition is foolish, childish, and irrational...but how much does it cost you to knock on wood?

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