Summer Supper

Slice in 1/2" pieces and quarter:
1 small Zucchini (if large remove seeds)
1 small yellow squash

Cube and boil for 9 minutes:
1 carrot
1 small potato (peeled)
drain and set aside

dice:
1 piece celery
green pepper
red pepper
tomato

In large heavy frying pan brown:
1/2-1 lb ground beef
1/2-1 onion diced
drain extra fat off and season with salt, pepper, and oregano
spread evenly across pan and layer
squash
potatoes and carrots
peppers
celery
tomato's
season with salt and pepper and cover
cook over med heat for approx 20-25 minutes
remove lid, stir up and top with cheese ( I use american cheese)
let melt throughout and serve

Zucchini Casserole

6 C grated Zucchini
1 C grated carrots
1/2 C chopped onion
steam for about 8 minutes, drain well

mix together and mix with vegetables
1 can Cream of Chicken soup
1 C Sour Cream
1 C grated Cheese

mix together
1 box stove top stuffing
1/2 C melted butter

Pat 1/2  stuffing in bottom of 9" square pan pour vegetables over.
Top with remaining stuffing mix

Bake at 350 for 30 minutes

Zucchini-Carrot muffins

4x             3x           2x          1x
8               6            4            2       eggs
2            1 1/2          1          1/2    C  sugar
2            1 1/2          1          1/2    C  br sugar
1 1/3          1           2/3        1/3     C  oil
1 1/3          1           2/3        1/3     C  unsweetened applesauce
5            3 3/4        2 1/2     1 1/4    C  all purpose flour
4               3             2           1     tsp baking powder
4               3             2           1     tsp baking soda
4               3             2           1     tsp cinnamon
2             1 1/2         1          1/2     tsp salt
2             1 1/2         1          1/2     C  crushed pineapple drained
4               3             2           1     C  grated carrots
4               3             2           1     C  grated zucchini

Beat eggs and sugar until frothy.
Gradually beat in oil
Add dry ingredients, and beat on high 4 minutes
Stir in carrots, zucchini, and pineapple
fill muffin pans 2/3 full and bake 18-20 minutes for regular muffins,
15 minutes for mini muffins
Great alone or with cream cheese frosting

Frosting:
3 oz cream cheese softened
3 TBSP butter
1 tsp vanilla
dash salt
2 C powd sugar