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ZUCCHINI CHEESE CASSEROLE

½ cup onion, chopped
12 cups sliced zucchini
2 cans cream of chicken soup
2 cups sour cream
2 cups cheddar cheese, shredded
2 packages stuffing mix
2 cubes margarine, melted

Cook onion and zucchini in boiling water for 5 minutes. Drain.  Combine soup, sour cream and shredded cheese.  Add drained zucchini.  Combine stuffing mix and melted butter.  Spread half of the dressing mix over the bottom of a casserole dish.  Spoon on vegetables and cover with remaining stuffing.  Bake at 350 for 30 minutes.

ZUCCHINI ITALIAN

Zucchini cut into chunks
Onion slices
Tomatoes
Mozzarella, Jack or Cheddar cheese
Oregano
Salt

In a casserole dish, layer zucchini, onion and slices of cheese.  Sprinkle with oregano and salt.  Add tomato slices.  Top with a layer of cheese and bake at 350 until zucchini is fork tender.

ZUCCHINI EGG CASSEROLE

8 cups grated zucchini
2 cups mayonnaise
4 eggs, lightly beaten
2 medium onion chopped
2 30 oz cans Parmesan cheese
1 cup Ritz cracker crumbs

Cook zucchini until tender, add rest of the ingredients and mix well.  Pour into baking dish.  Sprinkle with cracker crumbs.  Bake at 350 for 25 minutes or until golden brown.

ZUCCHINI MONTEREY

2 pounds Monterey jack cheese, thinly sliced
8 medium zucchini
1 quart green beans, drained
2 cups rice, uncooked
2 large tomato, sliced
4 cups sour cream
4 tablespoons green onion
2 teaspoons oregano
2 teaspoons garlic salt

Cook rice according to package instructions.  Slice and parboil zucchini about 5 minutes, drain well.  Place rice on bottom of greased casserole.  Then green beans, then cheese slices.  Then zucchini, then tomato.  Mix sour cream, green onion and seasoning together.  Spread on top of the tomato.  Place remaining cheese slices on top and sprinkle with parsley.  Bake 30 to 40 minutes at 350.

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