Senior Spotlight: Fun with Zucchini 

Zucchini MuffinsIngredients:2 eggs1/3 cup Sugar2 Tablespoons Lemon Juice2 cups Shredded Zucchini1 3/4 cup Flour3/4 Teaspoon Baking Soda3/4 Teaspoon Baking Powder1/4 Teaspoon Salt1 Tablespoon CinnamonDirections:Preheat oven to 350 degrees.Line Muffin Pan with papr cups.Beat egguntil light in color, add sugar and beat until smooth.Mix all dry ingredients together.Place all ingredients together and mix well.Using 1/4 cup scoop, scoop batter into muffin papers adn bake.Zucchini & Tomato side dishIngredients:2 Tablespoons Olive Oil2 cloves garlic1 cup 1/4″ sliced yellow squash1 cup 1/4″ sliced zucchini1 14.5 ounce can of died tomatoes1/2 cup quick cook ricePlace oil and garlic in a non-stick pn and heat unitl garlic starts to soften.Add rest of ingredients, mix and cover. Cook on medium heat until zucchini is fork soft.Zucchini ChipsWash and dry 2 medium sized zucchini.Slice zucchini in 1/8″ slices (or thinner).Place zucchini on plate and use favorite dip.All recipes courtesty: Vicki Billings Rowell