Zucchini is in the same family as summer squash, pumpkins, acorn. Origin, South America, taken to Spain the 16th century and grown in Italy 300 years ago. The Italian migrants took it to Australia in the 1950’s were it prospered.

Facts:
Excellent source of vitamin C and folate.
Providea dietary fiber
Dark green zucchini also have some beta carotene.
Fat-free and low in calories.
soft, edible skin, with a very short shelf life.
Zucchini is a fast grower, 45 to 55 days.

5/14- buy 2 zuchinni plants
5/15- on the net looking for growing tips and recipes.
5/16- cleared ground and bought more soil
5/18-planted






4 sm Zuchinni
4 tbl Butter
1/2 tsp Lemon-pepper seasoning
Garlic salt

Instructions: Wash, dry and halve lengthwise the zucchini and arrange in a single layer on a greased broiler pan or hinged grill. Score zucchini diagonally. Melt butter and add lemon-pepper seasoning and garlic salt. Brush on cut side of zuchinni. Sprinkle with cheese. Broil 8 minutes or grill until tender and cheese browns. No need to turn.

Zucchini Bread

2 c. all-purpose flour
1.5 tsp. salt
3 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. baking powder
1 c. oil
3 eggs
1 tsp. vanilla
1-1/2 c. sugar
3 c. shredded zucchini
1/2 c. chopped walnuts
1/2 c. raisins

Preheat oven to 350F. Grease two small loaf pans. Sift together flour, salt, cinnamon, baking soda, baking powder. In a large bowl whisk together oil, eggs, vanilla, sugar. Stir in flour mixture and remaining ingredients. Divide into prepared pans. Bake for 55-60 minutes or until cake tester comes out clean. Cool on wire racks to room temperature.

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