God, Zucchini and the plenty!

In July I begin giving out tomatoes to my non-gardening friends. In July they love God's generosity to me. By mid-August I'm slinking onto their porches and unloading several zucchini along with their 'maters. Our neck of the woods frowns upon throwing good food away so I'm not really being kind...I just can only eat so much zucchini. I don't even grow it. My father grows it. He feels its paternal right to unload as much onto me as he can. I feel that if people want my garden tomatoes then its only right that they assume some of the "zucchini" load. I become aproximately 14 in age with my Dad. When he hands me the zucchini and tells me what great gifts zucchini bread will make at Christmas. All I have to do is grate it and freeze it. I simply smile and thank him. My devious little mind has already began mapping the homes I will visit that very evening to begin the unload process. So if you stopped by because your on my map of friends enjoy these zucchini recipes and feel free to visit the other links to great recipe sites. If you kinda fell into this feel free to leave my your snail mail and I'll include you on my map!
Bona-Petite!

Zucchini Lasgna

Zucchini Lasagna
Preheat oven to 350 degrees
Ingredients:
1/2 pound cooked lasagna noodles
3/4 cup finely grated mozzarella cheese
1 cup Ricota Cheese
1/2 cup Parmesan cheese, grated
1 egg
1 1/2 cup zucchini, raw, sliced
2 1/2 cup tomato sauce
2 tsp. basil, dried
2 tsp oregano, dried
1/4 cup finely chopped onion
1 clove garlic
Pinch of black pepper
Preparation:
Lightly spray a 9 x 13 inch baking dish with vegetable oil spray.In a medium bowl, combine mozzarella and Parmesan cheese, ricotta and egg. Mix well and set aside.Combine tomato sauce with remaining ingredients. Spread a thin layer of tomato sauce in the bottom of the baking dish. Add a third of the noodles in a single layer.Spread half of the cottage cheese mixture on top. Add a layer of zucchini. Repeat layering.Add a thin coating of sauce. Top with noodles, sauce, sprinkle some parmesan cheese on top of mixture.Cover with aluminum foil.Bake 30 to 40 minutes. Cool for 10 to 15 minutes. Cut into 6 portions

Zucchini Muffins

Zucchini Muffins
Preheat oven to 325 degrees
Aprox. 24 Muffins or 2 loaves
Ingredients
3 eggs
2 cups sugar
1 cup oil
1 and a half teaspoons vanilla
2 cups finely grated zucchini
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup crushed pineapple
1/2 cup finely chopped walnuts
1/4 cup dried cranberries
Preparation:
Beat eggs, sugar, oil, and vanilla. Add zucchini, flour, baking powder, baking soda, salt, pineapples, walnuts and cranberries. Pour into two 5 x 9 inch loaf pans or 24 muffin cups.
Bake at 325 degrees for about 3/4 hour for loaves, or 20 minutes for muffins. Cracks across the top and slight browning indicate doness.