3 cups peeled zucchini
1 large onion
2  garlic cloves
1/4 cup butter
4  eggs
1/2 cup grated Parmesan cheese
1/4 cup minced fresh parsley
1 1/2 teaspoons minced fresh basil
1 1/2 teaspoons minced fresh marjoram
1/2 teaspoon salt
1/2 cup shredded Monterey Jack cheese

In a large skillet, saute the zucchini, onion and garlic in butter until tender; set aside. In a large bowl, whisk the eggs, Parmesan cheese, parsley, basil, marjoram and salt. Stir in zucchini mixture and Monterey Jack cheese.
Pour into a greased 1-qt. baking dish. Bake at 350 degrees F for 20-25 minutes or until a knife inserted near the center comes out.



1 tablespoon Olive oil
4  boneless chicken breast halves
2 cloves Garlic
1 large Red bell pepper
1 medium Onion
1 medium Zucchini
1/4 cup Ham
1/4 cup Dry red wine
1/4 teaspoon Dried thyme
1/4 teaspoon Dried rosemary
1 tablespoon Parmesan

Heat oil in a skillet over medium high heat. Add chicken and garlic. Cook for 15-20 minutes, turning once. Remove chicken mixture from skillet and keep warm. In same skillet, heat remaining ingredients except cheese; bring to a boil; cook and stir for 3-4 minutes or until vegetables are tender-crisp. Sprinkle with cheese. Serve over the chicken.


● 4 zucchini, cut in half lengthwise
● 1/4 cup chopped onion
● 1 clove garlic ; minced
● 1/2 cup breadcrumbs
● olive ; oil
● 1/2 cup shredded mozzarella cheese
● 1 tsp. salt
● parmesan ; cheese


Scoop out the pulp of the zucchini. Brush the zucchinis with olive oil and set aside. Saute the onion, pulp and garlic. Add the breadcrumbs and salt and cook until golden brown. Mix in the cheese and stuff it back in the zucchinis. Sprinkle with parmesan cheese and grill until the zucchini is tender.

Zucchini Coins


● 1/2 c. Italian-seasoned breadcrumbs
● 3 Tbsp. grated Parmesan
● 1/4 tsp. pepper
● 3 c. thinly sliced zucchini ; (about 1 lb.)
● 2 egg whites ; lightly beaten
● cooking ; spray

Preheat oven to 450 degrees. Combine breadcrumbs,Parmesan, and pepper; mix well. Dip the zucchini slices in egg whites; dredge in breadcrumb mixture.Place zucchini in a single layer on a baking sheet coated with cooking spray. Bake at 450 degrees for 15min. Turn zucchini over; bake an additional 10-15 min. or until outside is crispy and browned.

***Baking time might be a bit long check after 8-10 minutes on first side, second side may only need about 5 more minutes.

Zucchini Puffs



● 3 medium Zucchini ; ends trimmed and grated
● 2 cups Cheddar ; shredded
● 3 large Egg ; beaten
● 1/2 cups Bread
● 1/4 tsp. Dry oregano
● 1/4 tsp. Dry basil
● 1/4 tsp. Dry parsley flakes
● salt ; to taste
● Pepper ; to taste


Mix all ingredients by hand in a large bowl. Use as much of the bread crumbs as you need so the mixture is moist but not too wet. (Depends how big your zucchini’s are).

Pizza Dough


Great for grilled pizza –


● 1 package yeast
● 1 cup warm water
● 1 tbsp. sugar
● 2 tbsp. oil
● 1 tsp. salt
● 2 3/4 to 3 1/4c flour


Dissolve yeast in water in 3qt bowl. Stir in sugar, oil, salt and 1c flour. Beat until smooth. Add enough flour to make dough easy to handle. Knead dough until smooth and elastic, about 5 mins. Place in greased bowl, flip to grease other side. Cover and let rise until double, about 30 mins.

*Bread Machine Instructions: Layer ingredients in pan in order recommended by Mfr. Choose dough setting.

How to grill pizza:
Get grill really warm.
Spray with Pam for Grilling
Place dough circle on grill – close grill
Flip dough over after 2 minutes
Add toppings to pizza and then turn down heat to medium- close grill and let cook for about 5-8 minutes

Recipe From: Taste of Home and Becky Mueller
Yield: 24


● 1 package (18-1/4 ounces) yellow cake mix
● 1 cup milk
● 3 eggs
● 1/2 cup butter, melted
● 1 tsp. vanilla extract
● 1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough

● 2 cups (12 ounces) semisweet chocolate chips
● 1 cup heavy whipping cream
● 1/2 cup miniature semisweet chocolate chips


In a large bowl, combine the cake mix, milk, eggs, butter and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

Fill paper-lined muffin cups one-third full. Roll tablespoonfuls of cookie dough into balls. Drop into center of each cupcake. Top with remaining batter. Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a small saucepan, melt chocolate chips with cream over low heat; stir until blended. Remove from the heat. Transfer to a small bowl; cover and refrigerate for 45-60 minutes or until mixture reaches spreading consistency, stirring every 15 minutes.

Cut a small hole in the corner of pastry or plastic bag; insert #20 star pastry tip. Fill bag with chocolate mixture; pipe cupcakes. Sprinkle with miniature chocolate chips. Yield: 2 dozen.