What you can do with that Zucchini!

• 4 cups Zucchini, cut in bite size pieces
• 2 carrots shredded
• 1 onion, chopped
• 1 can cream of chicken soup
• 1/2 cup sour cream
• 1 1/2 cup Pepperidge Farm Stuffing

Preheat oven to 350 degrees.
Lightly cook zucchini and drain.
Mix dressing with butter.
Mix all ingredients with 1/2 of the dressing.
Put into casserole and top with balance of dressing.
Bake 25 minutes or until brown and bubbly.

• 5 cups peeled, seeded and chopped Zucchini
• 1/2 cup water
• 1 3/4 cup sugar, divided
• 1/4 cup lemon juice
• 2 tsp cinnamon, divided
• 6 Tblsp butter
• 1 cup flour
• 1/2 cup mother's oats
• 1 tsp baking powder
• 1/2 tsp salt

Preheat oven to 350 degrees.
Combine zucchini, water, 1 cup sugar, lemon juice and 1 tsp cinnamon in saucepan. Boil for 10 minutes. Put into 9X9 pan. Combine butter, flour, 3/4 cup sugar, baking powder, oats, 1 tsp cinnamon, and salt, sprinkle over top. Bake for 45 minutes.

• 1 cup butter
• 2 cups brown sugar
• 2 eggs
• 2 tsp vanilla
• 2 cups flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 1/2 cups shredded zucchini
• nuts
• chocolate chips
• cinnamon

Preheat oven to 350 deg. Melt butter in 2 tablespoons water; add brown sugar, eggs, vanilla, flour, baking powder, baking soda and zucchini (drain water). Mix well. Pour into 13x8x2 inch pan. Top with nuts, chocolate chips and sprinkle with cinnamon. Bake for 35 minutes.