Have Your Way With Paper

Ok, we all need more ways to use up zucchinni...please share tips/recipes here!!

last night I cut some into sticks, sliced some onion and mushrooms that I had to use up and put all in a HOT skillet until the water cooked out of them, sprayed with pam a couple times when they were sticking and had this 'under' my ravioli with homemade sauce. REALLY helped fill me up so I didn't have another helping of ravioli!!

I did a search for zucchini cake and cookie recipes...
http://www.best-ever-cookie-collection. ... okies.html

I made the first recipe of lemon cookies and the third recipe of bar cookies. Used the bar cookies for Erin's b-day cake. They are both pretty good.

Erin brought me home a few of those GIANT ones! I also have a stash of the smaller ones. I slice them raw in a salad or stir fry with a yellow summer squash, onion and garlic and pepper as a side veggie dish.

Sounds really yummy!!

This one is a sure winner!
We love it so much, we don't even bother making one recipe, we make two!
If you have a huge zucchini, just grate the outside and throw away the seeds.

Zucchini Puffs
1 cup Provolone, Cojack or Cheddar Cheese, shredded I use sharp cheddar
2 cups zucchini, shredded
3 Tbsp. onion, chopped
½ cup seasoned bread crumbs
½ tsp. salt (don't skip you need it)
¼ tsp. pepper
2 Tbsp. parsley, chopped
2 whole eggs

Using a paper towel, press out as much moisture from the zucchini as possible. Combine with cheese, onion, crumbs, salt, pepper, parsley and eggs. Spray sides of a 12 cup muffin tin with nonstick spray. Heat muffin tins (without batter) in a 375 degree oven for 3-4 minutes. Carefully spoon batter into muffin cups (one scant ice cream scoop each). Bake 20 minutes. Yields 4 servings.

THANKS Cheryl!!! That sounds great!

I just made Cheryl's Zucchini Puffs for us lunch and boy are they yummy! They are sort of quiche like.

Thanks for the review! We're trying them with dinner!