Veggie Pancakes

Prep Time: 40 minutes; Makes 12- 3" pancakes

2 cups finely grated zucchini (free from garden)
1 cup grated carrots ($.25)
1 cup corn kernels, drained ($.50)
1 large egg ($.08)
2 Tbsp lowfat plain yogurt ($.10)
1/2 tsp salt
1/8 tsp pepper
1/2 cup flour ($.05)
1/2 cup fine yellow cornmeal ($.25)
2 tsp baking powder ($.01)
1/2 cup grated Cheddar ($.50)
1-3 Tbsp Vegetable Oil ($.25) - or PAM

For Dipping Sauce - 1 Tbsp Pesto, 1/3 cup sour cream

Use your hands to squeeze the excess liquid from the grated zucchini, then place the zucchini in a large bowl. Add the carrots & corn and toss to combine the veggies. Stir in the eggs, yogurt, S&P until well blended. In small bowl, whisk together flour, cornmeal & baking powder. Add the mixture, along with the Cheddary, to the veggies. Stir until well blended.

On greased skillet (oil or PAM), form each pancake with 3 Tbsp of mixture, flatten with fork. Working in batches, cook pancakes until golden brown about 3 minutes/side. Transfer to a paper-towel lined plate. If needed, add more oil to the pan as you cook.

If using the pesto dipping sauce, stir together the ingredients in a small bowl. Serve the pancakes hot or at room temp. They can be refrigerated in a sealed container for up to three days.

Recipe modified from an "All You Magazine" recipe.

Serve with bread/couscous, pasta, salad, veggie sticks, meat (if desired), or other

TOTAL Cost: $2.04

Zucchini Patties

Zucchini Patties By: Sherlie A. Magaret

Prep Time:10 Min Cook Time:20 Min Ready In:30 Min

Original Recipe Yield 12 patties

Ingredients
2 cups grated zucchini (drain first & pat in paper towel or is it TOO runny) ($0)
2 eggs, beaten ($.18)
1/4 cup chopped onion ($.15)
1/2 cup all-purpose flour ($.10)
1/2 cup grated Parmesan cheese ($.25)
1/2 cup shredded mozzarella cheese (optional) ($.25)
salt to taste
2 tablespoons vegetable oil ($.15)


Directions
In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.
Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.

Nutritional Information
Amount Per Serving Calories: 256 Total Fat: 15.4g Cholesterol: 126mg

Other Suggestions: Add garlic, Italian Seasoned Breadcrumbs

TOTAL COST = <$1

Zucchini & Bacon Dish

12 ounces zucchini, shredded ($0)
1 large onion, chopped finely ($.50)
6 -8 ounces lean bacon, in 1/2-inch dice ($.50)
1 cup cheddar cheese, grated ($1)
1 cup self-raising flour ($.25)
1/4 cup oil (olive oil is tasty) ($.25)
5 eggs, slightly beaten with black pepper (see next item) ($.40)
1/4 teaspoon black pepper


1 You can use a food processor to grate the cheese and zucchini, and chop the onion.

2 Preheat oven to 350 degrees F.

3 In a large bowl, combine all ingredients -- in the order listed. Mix well after each addition.

4 Put everything in an 11" x 7" pan. A 9" x 13" pan works, too.

5 Bake for 40-45 minutes (may take up to an hour), or until golden brown.

6 Check the bottom. It sometimes browns faster

Serve with breadsticks and a salad.

*if you don't have self-rising flour, just use 1 cup all purpose flour, 1/2 T baking powder and 1/2 tsp salt.

Total Cost: $3.00

Zucchini Pizza Snack

Another pizza variation that is so yummy (and uses up extra garden zucchini)

*To save time & money later, I usually double this recipe and freeze a few for later, then I'll be more likely to use this instead of something else and only have to invest the time 1 out of every 3-4 times*

1 Tbsp yeast ($.05)
1 1/2 cups warm water
3 cups flour ($.15)
2 Tbsp vegetable oil ($.10)
1 tsp salt ($.01)
2 Tbsp olive oil ($.20)
1/8-1/4 tsp garlic powder ($.01)
1 zucchini, thinly sliced (FREE)
Parmesan Cheese ($.20)

Roast sliced zucchini in 425 degrees F oven for 10 minutes while making dough.

Mix yeast with flour and salt in Bosch. Add water and oil. Mix 8 minutes with the dough hook.
Roll half into desired pizza shape and place on baking sheet or pizza pan. Brush with olive oil (I mixed in garlic powder and then used a pastry brush). Then top with roasted zucchinis all over the pizza and a little (just a taste, don't overcover) parmesan cheese. Bake about 15 minutes at 425 degrees F or until slightly browned. Bring it out, slice it up, and serve! YUMMY!

Total Cost = $0.70

Zucchini Boats

Anything that is called a "boat" can disguise the taste to a 3-year-old - so mine loved this meal and got the other kids excited about EATING THEIR BOAT! :) Love it.

2-3 medium-sized zucchini (home-grown = free)

2 tomatoes (home-grown = free)

6 eggs ($.50)

1/4- 1/2 cup milk ($.10)

Salt & Pepper to taste

Cheese for top ($.30)

Cut off ends of zucchini, then slice in half lengthwise. Clean out the inside of the zucchini (but keep enough so the "boat" doesn't fall apart), keep the insides in a separate bowl. Cut zucchini's into about 4-6 inch sections, then place face down in a greased fry pan and fill with 1/4 inch water and cook to soften while preparing inside of "boat" about 5-10 minutes - careful not to burn.

Dice the zucchini innards. Dice the tomatoes. Remove the boats from heat and cook the zucchini & tomatoes. Cook about 5 minutes. Beat eggs and milk together, then add to the zucchini mixture. Add salt and pepper. Cook until eggs are scrambled. Then scoop into boats. Top with a slice of cheese and warm boats in pan again until cheese is melted. Then serve and enjoy.

Serves: Depends on # of zucchini and how big they are.

Total Cost = $0.90