Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease one 9x13 inch pan.
In a large mixing bowl combine the oats, flour, baking soda, vanilla, butter or margarine, honey and brown sugar. Stir in the 2 cups assorted chocolate chips, raisins, nuts etc.
Lightly press mixture into the prepared pan. Bake at 325 degrees F (165 degrees C) for 18 to 22 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving.
This recipe is a modified version of Paula Dean's recipe on Food Network. It's good!
6 summer squash/ zucchini
1 cup onions, chopped
1 clove garlic, minced
1/4 cup fresh basil, chopped
2 Tb butter
2 slices white bread
1 medium bowl ice water
Salt and pepper
1 cup cracker crumbs, or enough to cover casserole
Preheat oven to 350 degrees F.
Peel and cut squash into cubes. Boil until tender, about 5 to 7 minutes, and drain.
Brown onion, garlic, and basil in 2 tablespoons butter seasoned with salt and pepper. Soak bread in ice water and wring out; chop fine. Add to onion and garlic mixture; cook, stirring, for 2 to 3 minutes. Add drained squash and stir. Remove from heat. Beat egg and add, allowing it to absorb into the mixture. Season with salt and pepper, if needed.
Place in casserole dish or baking pan. Cover top with cracker crumbs and Parmesan cheese. Bake for 20 to 25 minutes, until the crumbs brown.
Note: You can refrigerate this dish for up to 2 days before baking, but you should add the bread crumb topping right before you bake.