Chicken Zucchini Casserole

This Chicken Zucchini Casserole is a perfect weeknight dinner because it is easy to make and only uses a few ingredients. This delicious comfort food is made with chicken and zucchini tossed in a cream sauce and topped with stuffing and cooked to perfection. Thank you Six Sisters Stuff

6 ounces boxed stuffing mix (such as Stove Top)
½ cup butter melted
4 diced zucchini (about 4-5 cups)
3 boneless, skinless chicken breasts cooked and diced
10 ½ ounces canned cream of chicken soup
½ onion diced
½ cup sour cream

• Preheat oven to 350 degrees F.
• In a large bowl, combine the stuffing mix and melted butter. 
• Set aside 1/2 cup of the mixture for topping.
• Add zucchini, cooked chicken, cream of chicken soup, onion and sour cream to the stuffing in the large bowl.
• Spread zucchini mixture in an even layer in a 9 x 13 inch glass pan sprayed with nonstick cooking spray.
• Sprinkle reserved stuffing mix on top 
• Bake, uncovered, for 40-50 minutes or until cooked through and the top is golden brown.

Frosted Caramel Zucchini Bars

Use up garden zucchini in these simple 5 ingredient Bars.The caramel cake mix matches perfectly with the cream cheese frosting. Thank you Tastes of Lizzy T

1 box Duncan Hines caramel cake mix 16.5 ounces
1 large egg
1/4 cup butter melted
1 cup shredded zucchini
16 ounces cream cheese frosting

Optional Toppings:
10 Kraft caramels
1 tablespoon sweetened condensed milk
1/2 cup chopped walnuts

• Preheat the oven to 350 degrees. 
• Spray a 8x8 square baking pan with cooking spray.
• In a medium size bowl, combine the cake mix, egg, melted butter and zucchini. 
• Mix until combined. The batter will be very thick. 
• Press the mixture into the prepared pan 
• Bake for 20-23 minutes, until a toothpick inserted in the center comes out clean. 
• Allow the bars to cool.
• Once the bars are cool, frost the bars with cream cheese frosting.
• For the optional toppings:In a small bowl, microwave the Kraft caramels and sweetened condensed milk in 15 second intervals, mixing inbetween times. 
• Do this until the caramels are melted. 
• Drizzle the caramel on top of the frosting. 
• Sprinkle the top of the bars with the chopped walnuts. 
• Cut into squares and serve.

Parmesan Crusted Zucchini Sticks

Super easy to make and baked  instead of fried to make them a little healthier. Great way to use up some of your Zucchini harvest. Thank you Cooking with K

3 medium zucchini, unpeeled and cut into 3" sticks
1 tablespoon salt
1 cup bread crumbs
1/2 cup freshly grated parmesan cheese
1 tablespoon Italian seasoning
1/2 cup minced pecans
1/2 cup egg white or 3 egg whites

• Place zucchini sticks in a colander over a bowl and sprinkle with a little salt (about a teaspoon). 
• Let zucchini drain for 1 hour or longer; rinse and pat dry.
• Combine bread crumbs, parmesan, Italian seasoning, and pecans; set aside
• Preheat oven to 400 degrees F. 
•  Place a rack in a baking sheet pan; set aside.
• Roll sticks a few at a time in the egg whites, then roll in the parmesan pecan mixture. 
•  Place the sticks on the prepared baking sheet.
• Bake for 12 minutes 
• Being gentle not to knock off the breading, turn over
• Bake for an additional 8 minutes, or until golden brown and crisp. 
• Salt the sticks with the remainder of the salt.
• Serve immediately with homemade ranch dressing dip.

Lemony Zucchini Bread

Lemon Pudding Mix and zucchini make this a very moist quick bread. Thank you Taste of Home

4 cups flour
1½ cups sugar
1 pkg. instant lemon pudding
1½ tsp. baking soda
1 tsp. baking powder
1 tsp. salt
4 eggs
1¼ cups milk
1 cup vegetable oil
3 Tbsp. lemon juice
1 tsp. lemon extract
2 cups shredded zucchini
¼ cup poppy seeds
2 tsp. grated lemon peel

• Preheat oven 350
• In large bowl, combine flour, sugar, pudding mix, baking soda, baking powder, and salt. 
• In another bowl, whisk eggs, milk, oil, lemon juice, and extract. 
• Stir in dry ingredients until moistened
• Fold in zucchini, poppy seeds, and lemon peel. 
• Pour in two greased 9 x 5 loaf pans. 
• Bake for 50-55 minutes or until a toothpick comes out clean. 
• Cool for 10 minutes before removing from pans.

Chocolate Chip Zucchini Bread

3 cups all purpose flour

1/2 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 teaspoon baking soda

3 eggs

1 cup white sugar

1 cup brown sugar

1 cup vegetable oil

1/4 cup orange juice

2 teaspoons vanilla extract

2 cups grated zucchini

1 cup chopped pecans

1 cup semisweet chocolate chips

1 tablespoon orange zest

whipped cream or butter to serve

• Preheat oven at 350 °F. 
• Grease (2) 9 by 5-inch loaf pans.
• Sift together flour, baking powder, salt, spices and baking soda.
• In a large bowl, beat eggs until light and fluffy.
• Add sugar, and continue beating until well blended.
• Stir in oil, orange juice vanilla, zucchini, pecans, chocolate chips and orange zest.
• Stir in sifted ingredients.
• Pour into prepared loaf pans
• Bake for 50 minutes, or until a skewer inserted in the middle comes out clean.
• Remove loaves from pans and cool.
• Chill before slicing.
• Serve with whipped cream ...