Even my pathetic garden is yielding up some zucchini. Last year I got maybe two out of it, this year: six so far, and counting. Our days are getting shorter, though, and the nights are cooler - 43 degrees last night - so the production is likely to slow down.

Zucchini and Cheese Dish
5 medium zucchini, grated
4 eggs, beaten
(1 tsp Accent - optional)
1/2 pound cheddar or Parmesan cheese, grated
3 slices bread, cut up into small pieces
2 tbsp oil or melted butter
2 tbsp dry onion flakes or 1 bunch green onions, chopped
(1/2 tsp garlic powder - optional)
Salt and pepper
(1 can creamed style corn)

Combine all ingredients, mixing well. Turn into a well-greased baking dish and sprinkle more cheese on top. Bake 45 minutes at 350 degrees.

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Here is a little different take on zucchini bread.

Pineapple Zucchini Bread

3 eggs, beaten to blend
1 2/3 cup sugar
1 can (8 1/4 oz) crushed pineapple
1 tsp salt
1 1/2 tsp cinnamon
1 cup raisins, chopped
1 cup oil
2 tsp vanilla
2 tsp soda
3 cups flour
1/2 tsp baking powder
3/4 tsp nutmeg
1 cup nuts, chopped

Add oil, sugar and vanilla to the eggs. Beat until thick and foamy. Fold in the zucchini and pineapple. Combine dry ingredients with the raisins and nuts. Stir into the zucchini mixture just until blended. Pour into 2 greased and floured 5 by 9 inch loaf pans. Bake 1 hour in a 350 degree oven. Cool 10 minutes in the pans, then remove to a wire rack to cool thoroughly before slicing.