Easy Cheesy Zucchini Squares

Vegetable spray
3 cups grated zucchini, peeled and seeded, if necessary
2 tsps. Salt
3 large eggs
1 ½ cups flour
1 Tbsp. baking powder
½ cup vegetable oil
1 tsp. lemon pepper
2 tsp thyme (fresh is best)
1 cup chopped onion
2 cups grated cheddar cheese
1 tsp lemon zest
Preheat oven to 350°. Mist the inside of a 7 x 11” glass baking dish.
Stir together the zucchini and salt in a colander. Let it drain for 15 minutes, then press the water from the zucchini. Let drain 15 more minutes and press again.
Whisk together the eggs, oil, lemon pepper, and thyme. Then add the flour, baking powder, mixing well. Fold in the zucchini, onion, cheddar cheese, and lemon zest. The batter will be very stiff.
Scrape it into the prepared baking dish and press it evenly to the corners. Bake about 35 minutes or until golden brown. Let set 5 minutes before serving.

​Cut into bite-sized squares.



Taco Appetizer

1 1/2 pounds ground beef
1/2 cup water
1 envelope taco seasoning
2 packages (8 ounces each) cream cheese, softened
1/4 cup milk
2 medium tomatoes, seeded and chopped
1 cup chopped green onions
1 1/2 cups chopped lettuce
1/2 cup taco sauce
8 oz. shredded cheddar cheese
Corn chips
In a large skillet, cook beef over medium heat until no longer pink; drain. Add water and taco seasonings; simmer for 5 minutes.
In a large bowl, combine cream cheese and milk; spread on a 14-in. serving platter or pizza pan. Top with meat mixture. Sprinkle with tomatoes, onions, and lettuce. Drizzle with taco sauce. Sprinkle with cheddar cheese. Serve with corn chips. Yield: 8-10 servings.
Note: This makes a wonderful vegetarian dish if you use 2 cans of bean dip instead of the ground beef mixture.
​

Crab Cocktail Spread

​12 oz. cream cheese, softened
1 tbsp. lemon juice
1 tbsp. Worcestershire sauce
1/2 tbsp. chopped onion
Garlic salt to taste
6 oz. bottled cocktail sauce
1 pkg imitation flaked crab meat
2 tbsp. dried parsley flakes
Assorted crackers
Combine the first 5 ingredients. Spread mixture in a deep 10-inch glass pie plate. Pour cocktail sauce over mixture. Layer the crab on the sauce. Sprinkle parsley over all.
Cover with plastic wrap sealing edges of pie plate and refrigerate overnight. Serve chilled with assorted crackers. Yield 12 to 15 servings.