Club Food

Ingredients 1/2 cup butter

3/4 cup honey

1 egg

2 cups whole-wheat flour

1 teaspoon baking soda

1/2 teaspoon cinnamon

1 pinch nutmeg

1 pinch ground cloves

1 pinch salt

1 cup rolled oats

1 cup raisins

1 cup grated zucchini

Method: Cream butter add honey.
Add egg and beat well.
Combine
flour, soda, cinnamon, nutmeg, cloves, salt, rolled oats, and
raisins in a separate bowl.
Add flour mixture alternately with
zucchini to egg mixture.
Drop by teaspoon onto a cooked sheet that
has been sprayed with PAM.
Bake at 375 Degree F.
oven for 10-12
minutes.
(the time may vary as all ovens are different)

These taste cake like and are very good nutritionally and they
are a bonus for Brown Baggers.

Source: What’s Cooking with Ruth Fremes.
Recipes from her TV
shows in the ’80 from Toronto.

2 1/2 c flour

1 1/2 c sugar

1 c pecans — chopped

1/2 c oatmeal, quick — uncooked

1 tbsp baking powder

1 tsp salt

1 tsp cinnamon

4 eggs

1 med zucchini — shredded

3/4 c oil

Grease 12 3 inch muffin pan cups.
Preheat oven to 400?.
In large
bowl, measure first 7 ingredients.
In med.
bowl, beat eggs, stir in
zucchini and oil.
Stir mixture all at once into flour mixture just
until flour is moistened.
Spoon lumpy batter into muffin cups.
Bake
25 min.
or until toothpick trick works.

3 cups all purpose flour

1 cup peeled, shredded zucchini — drained

1/3 cup sugar

3 Tablespoons grated Parmesan cheese

1/2 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1/3 cup butter

1 cup buttermilk

2 eggs

1 Tablespoon grated onion

Mix flour, zucchini, sugar, cheese, baking soda, powder and salt
together; set aside.
Melt butter; stir into buttermilk.
Beat eggs
in medium bowl; add butter/buttermilk and onion; stir into flour
mixture.
(Batter will be thick.) Spread in greased and floured
9x5x3 inch loaf pan.
Bake at 350 for 1 hour.
(Use toothpick
inserted at center to test for doneness.

3 c flour

1 c zucchini — shredded

1/4 c sugar

1/4 c parmesan cheese

5 tsps baking powder

1/2 tsp baking soda

1 1/2 tsps salt

1/3 c margarine

1 c milk

2 tbsps lemon juice

2 eggs

2 tbsps onion — minced

Mix lemon juice and milk; set aside.
Preheat oven to 350?.
Grease 9×5 loaf pan.
Combine flour, zucchini, sugar, cheese, baking
powder, soda, and salt.
In saucepan, melt butter; stir in milk and
lemon juice, eggs, and onion until smooth.
Add liquid mixture to
dry mixture just until mixed.
Spread in prepared pan.
Bake 55-60
min.
until toothpick comes out clean and loaf pulls away from sides
of pan.

————————–FILLING————————–
4 c
Zucchini (less rind and seed

1 x Sliced 1/4″ thick

1 x Salt water

1 c Warm water

1 c Brown or white sugar

1 ts Cinnamon

1 ts Cream of tartar

1 x Unbaked pie shell

———————STREUSEL TOPPING———————
1/2 c
Sugar

1/2 c Flour

1/2 c Butter

Parboil prepared zucchini in salt water until tender.Drain; put
in bowl.Add warm water,sugar,cinnamon and cream of tartar.
Place in
unbaked pie shell.Bake 1/2 hour @ 350 degrees.Top with Streusel
Topping mixture.Return to oven for 1/2 to 3/4 hour.Tastes just like
apple pie.
—–

EVA ESTES BXGT29B 3 Eggs

2 c Sugar

1 c Oil

2 ts Vanilla

3 c Flour

2 ts Soda

1 ts Salt

1/2 ts Baking powder

1 1/2 ts Cinnamon

1 ts Nutmeg

1 1/2 c Zucchini; grated

8 oz Can crushed pineapple;drain

1/2 c Raisins

1 c Pecans; chopped

4 oz Instant vanilla pudding mix

Preheat oven 350d F.
In a large bowl, beat eggs, sugar, oil, and
vanilla until foamy.
In a separate bowl, sift flour, soda, salt,
baking powder, cinnamon, and nutmeg.
Combine with egg mixture; stir
in zucchini, pineapple, raisins, pecans, and pudding.
Pour into 2
greased and floured 9x5x3 inch loaf pans.
Bake 1 hour or until a
toothpick inserted in center comes out clean.

3 ea Eggs

1 c Oil

2 c Sugar

1 tb Vanilla

1 ts Cinnamon

1 ts Salt

1 ts Soda

1/4 ts Baking powder

2 c Zucchini; grated

3 c Flour

1/2 c Nuts; chopped

Mix together dry ingredients, set aside.
Beat eggs until thick,
add oil, sugar and vanilla.
Add dry ingredients, mix until smooth.
Add zucchini and nuts, mix thoroughly.
Pour batter into greased and
floured baking pan, bake at 350 degrees 1 to 1-1/2 hours or until
toothpick inserted in center comes out clean.

Original Source not noted on file

1 3/4 C Flour

1/3 C Sugar — or substitute

1/2 C Wheat Bran

4 Tsp Baking Powder

1 Tsp Cinnamon

1 C Zucchini — shredded, 1 med

1/3 C Water

1/4 C Applesauce

2 Egg Whites — or substitute

3/4 C Raisins

In a med bowl, combine dry ingred.

Stir in zucchini.
In a sm.
bowl, mix water, applesauce and egg
whites or egg replacer.

Add to flour mixture, mixing just until moistened.

Stir in raisins.

Spoon into a sprayed 8 x 4″ loaf pan.

Bake in a 350 deg.
F.
oven 50 — 55 min or until golden brown.
Cool 10 min.

Remove from pan.
Cool completely on a wire rack.

Entered into MasterCook II by Reggie Dwork reggie@reggie.com

1 1/4 cups all-purpose flour

3/4 cup sugar

1/2 cup chopped pecans

1/4 cup quick cooked oats — uncooked

1 1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon nutmeg

2 eggs

1 medium zucchini — finely shredded

3/4 cup salad oil

Prepare 12 muffin cups.

In large bowl mix flour, sugar, nuts, oats, baking powder, salt
& spices.

In separate bowl beat eggs with fork; stir in zucchini and
oil.

Pour egg mixture all at once into flour mixture; stir just till
moistened.
(Batter will be lumpy)

Bake 20 minutes at 400.

Optional: Dip tops of warm muffins in 4 tablespoons melted
butter, then in a mixture of 1 tablespoon cinnamon and 1/2 cup of
sugar.

1 lb Zucchini — grated

2 tb Salt

1 pk Active Dry Yeast

1 1/4 c Lukewarm Water

3 1/2 c Flour

-Olive Oil — for brushing

1.
In a colander, alternate layers of grated zucchini and salt.
Leave

for 30 mins over a bowl or sink.
Then squeeze out the moisture
with your hands.

2.
Combine the yeast with 1/4 cup of lukewarm water, stir, and
leave

to dissolve for 15 mins.

3.
Place the zucchini, yeast, and flour in a bowl.
Stir
together, and

add just enough of the remaining water to obtain a rough
dough.

4.
Transfer to a floured surface and knead until smooth and
elastic.

Return the dough to the bowl, cover with a plastic bag, and
leave to rise in a warm place until doubled in size, about 1 1/2
hrs.

5.
Grease a baking sheet.
Punch down dough with fist and knead
into a

tapered cylinder.
Place on baking sheet, cover, and leave to
rise in a warm place until doubled in volume, about 45 mins.

6.
Preheat oven to 425 F.
Brush with olive oil and bake until
golden,

40 to 45 mins.
Cool on a wire rack.

The Great American Baking Book – ISBN 0-8317-3971-1 Dan
Klepach

1/2 cup unsalted butter — softened

1/2 cup chunky peanut butter

3/4 cup firmly packed light brown sugar

3/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup old-fashioned oats

1 1/2 cups coarsely grated green zucchini — loosely packed

1 cup finely chopped pitted dates

PREHEAT oven to 375F.

In a large bowl and using an electric mixer set on medium speed,
beat together the butter, peanut butter and sugars until smooth.
Beat in the eggs and vanilla.

In another bowl, stir together the flour, baking soda and salt.
Stir the flour mixture into the egg mixture until fully
incorporated.
Then stir in the oats, zucchini and dates, mixing
well.
Drop the dough by rounded teaspoons onto ungreased baking
sheets, spacing them 2 inches apart.

Bake in the oven for approximately 15 minutes, or until lightly
browned.
Let cool slightly on the baking sheets, then transfer to
racks to cool completely.
Makes about 4 dozen cookies.
[PER COOKIE
92 Cals, 4g total fat, 14g carbohydrate, 1g fiber, 2g protein, 53mg
sodium]

VARIATIONS: Replace dates with a combination of chocolate chips,
raisins or dried cherries.
Replace zucchini with other squash –
winter or summer varieties.

COMMENTS: A chewy and moist drop cookie.
These cookies are not
good keepers: plan on eating them within a day of baking.

*Recipe from SQUASH: A Country Garden Cookbook by Regina
Schrambling (1994: Collins).
Nutrition by Mastercook, edited by Pat
Hanneman mailto:kitpath@earthlink.net (9/98)

10 1/2 oz Small zucchini (300 g)

1 c Less 2 Tbsp sugar (200 g)

4 Egg yolks

Juice and grated peel of one -lemon 1 d Salt

2 tb Rum

3 1/2 oz Flaked coconut (100 g)

3 1/2 oz Candied fruit (100 g)

-[candied cherries, per the Illustration.
Do not use -fruitcake
mix, as The flavor would be -different.
K.B.] 3/4 c Plus 2 Tbsp
flour (100 g)

1 t Baking powder

4 Egg whites, chilled

Shortening for greasing cake -mold 7 oz Dark cake glaze (200
g)

-[This is a prepackaged

chocolate glaze available in Germany.
The glaze from the
'Rehruecken' recipe should work just fine, or any glaze recipe that
produces a hard (not creamy) chocolate frosting.
K.B.] flaked
coconut for garnish Wash and dry zucchini, and trim off ends.
Finely grate the unpeeled vegetables.
Spread on a clean dish towel
and pat dry.
Beat sugar and yolks until creamy and sugar is
dissolved.
Add lemon juice, lemon peel, salt, rum, flaked coconut,
and mix well.
Cut the candied cherries in half, or chop into
smaller pieces, as desired.
Add to mixture.
Mix flour and baking
powder and add it as well as the grated zucchini.
Beat the chilled
egg whites to stiff peaks and carefully fold into the batter.
Pour
into well greased ‘Rehruecken’ mold [I would also flour it, I
think.
K.B.].
In a preheated oven, bake at 350 to 390 degrees F for
40 to 50 minutes.
Let cake cool in pan for 5 to 10 minutes, then
carefully invert into a grate and let cool all the way.
Half a day
before serving, cover with cake glaze all around.
Let glaze dry.
Shortly before serving, dust with flaked coconut.
From: MEINE
FAMILIE UND ICH, 10/86.
Dr.
Franz Burda, Munich.
1986.
(Translation/Conversion: Karin Brewer) Shared by: Karin Brewer,
Cooking Echo, 6/93

2 1/4 c Flour, all-purpose

1/2 c Sugar, granulated

2 ts Baking powder, double acting

1 t Baking soda

1 1/2 c Zucchini

- shredded 3/4 c Egg substitute

1/4 c Vegetable oil

2 tb Lemon juice

1 t Lemon peel

- grated

Preheat oven to 350F.
Line 12 2-1/2″ muffing pans with paper
baking cups; set aside.
In large mixing bowl combine flour, sugar,
baking powder, and baking soda; set aside.
In medium mixing bowl
combine remaining ingredients, stirring to combine; add to flour
mixture and stir until moistened.
Fill each baking cup with an
equal amount of batter.
Bake in center oven rack for 20 minutes or
until golden and toothpick comes out dry.
Remove from oven to wire
rack and let cool.
Weight Watcher Exchanges: 1 Fat, 1/4 Protein,
1/4 Vegetable, 1 Bread, 40 Optional Calories.
Per serving: 167
calories, 4 g.
protein, 5 g.
fat, 27 g.
carbohydrates, 47 mg.
calcium, 161 mg.
sodium, 0 mg.
cholesterol, 1 g.
dietary fiber.
Calories from fat: 25.6% Original recipe from Weight Watchers
“Simply Light Cooking”.
Conversion and additional nutritional
analysis by Rick Weissgerber.

4 eggs

2 cups sugar

1 cup oil

2 cups loosely packed — grated zucchini

with skin 2 tsp baking soda

1/4 tsp baking powder

1 tsp salt

1/2 cup walnuts

2 cups flour

1 Tblsp.
vanilla

1 Tblsp.
cinnamon

2 apples — peeled & grated

Combine all ingredients.
Bake in two loaf pans at 350 for 1
hr.

6 ea Eggs

2 c Oil

4 c Grated squash

2 c Sugar

6 c Flour

4 ts Cinnamon

1/2 ts Baking powder

2 ts Baking soda

2 ts Salt

2 ts Vanilla

Combine ingredients in Large bowl, mix well.
Pour into greased
and floured loaf pans.
Bake at 350 for 1 hour.
Serve hot or cold
with butter, cream cheese, or just plain.
Mmmmm.
Variations:
Applesauce or pumpkin bread – use same as zuchini, but add 3 cups
water and 4 tsp ginger.
Another thing I did often, was bake the
batter in cupcake/muffin tins.
Then when the kids wanted a snack,
they could just take “one” without the worry or mess of slicing
from the loaf.

—–

1 pk Deluxe butter recipe golden

- cake mix 3 Eggs

1/2 c Butter or margarine; soften

1/2 c Water

1 ts Cinnamon

2 c Zucchini; grated

1/2 c Walnuts; chopped

Powdered sugar (opt) Preheat oven to 375~.
Grease a 9×13″ pan.
Combine cake mix, eggs, butter and cinnamon in a large bowl.
Beat
at low speed until moistened.
Beat at medium speed for 4 minutes.
Stir in zucchini.
Pour into pan; sprinkle with walnuts.
Bake for
30-35 minutes or until tested done.
Dust with powdered sugar.
—–

2 c Sugar

1 c Oil

3 Eggs

2 c Flour

1 ts Baking soda

1 ts Salt

1 tb Ground cinnamon

2 c Zucchini; shredded

Unpeeled; packed 1 c Finely chopped nuts

1 tb Vanilla

—–cream cheese frosting– 3 c Powdered sugar; sifted

6 oz Cream cheese; softened

5 tb Butter or margarine

1 ts Lemon extract

Beat sugar, oil and eggs at medium speed in electric mixer bowl
4 minutes.
Sift flour with soda, salt and cinnamon.
Fold zucchini
and nuts into sugar mixture.
Fold in flour mixture and vanilla,
blending thoroughly.
Turn batter into well-greased 10-inch tube
pan.
Bake at 350F 60 to 65 minutes.
Cool in pan on rack 15 minutes
or longer.
Remove from pan and cool cake thoroughly on rack.
To
make frosting, beat powdered sugar, cream cheese margarine, and
lemon extract until thoroughly blended.
Spread over cooled cake.
Created by: Clifton’s, Los Angeles (C) 1992 The Los Angeles Times
—–

3 eggs

1 cup oil

2 cups sugar

2 teaspoons vanilla

3 cups flour

1/2 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 – 1 tsp cinnamon

1 cup zuchinni — grated

1 cup carrots — grated

1 cup nuts — chopped

Put in 2 8″ greased bread pans.
Bake 350 for 1 hour.

2 md To 3 zucchini

1/2 c Margarine; or butter

Softened 1/2 c Vegetable oil

1 2/3 c Sugar; granulated

2 Eggs

1 ts Vanilla extract

1/2 ts Chocolate flavoring

2 1/2 c Flour; all purpose

1/4 c Cocoa

1 ts Baking soda

1/2 ts Salt

1/2 c Buttermilk

1/2 c Nuts; chopped

6 oz Semisweet chocolate chips

Preheat oven to 325~.
Grease 13×9-inch baking pan.
Add 2-3
teaspoons flour to pan; gently tap side of pan to evenly coat
bottom and side of pan with flour.
Invert pan and gently tap bottom
of pan to remove excess flour.
Shred enough zucchini to yield 2
cups shredded zucchini; set aside.
No need to peel zucchini before
shredding.
Beat together margarine, oil and sugar in large bowl
until well blended.
Add eggs, one at a time, beating well after
each addition.
Blend in flavorings.
Combine dry ingredients in
medium bowl.
Add to margarine mixture alternately with buttermilk,
beating well after each addition.
Stir in zucchini.
Pour into
prepared pan.
Sprinkle with nuts and chocolate chips.
Bake 55
minutes or until wooden pick inserted in center comes out clean;
cool on wire rack.
Cut into squares.
Frost with you favorite
chocolate frosting, if desired.
—–

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

1/4 cup cocoa

3 eggs

2 cups sugar

1/2 cup oil

3/4 cup buttermilk

2 cups zucchini — grated

1 cup nuts — chopped

1 teaspoon vanilla

1 teaspoon grated orange peel

Sift together the first 7 ingredients and set aside.
Beat
together the eggs, sugar and oil.
Add buttermilk, zucchini, vanilla
and orange peel and mix.
Add flour mixture and nuts.
Bake in 9″ x
13″ greased and floured pan.
Bake for 50-60 minutes at 350 degrees.
Frost with cream cheese frosting.

1/2 c Butter softened

1 c Brown sugar

1 Egg

1/2 ts Vanilla

1 c Flour

1/4 ts Baking soda

1/4 ts Baking powder

1/4 ts Salt

1 sm Zucchini; shredded

1 c Oatmeal

3/4 c Finely chopped nuts

1/2 c Coconut

1/2 c Raisins

1 c Butterscotch chips

Cream the butter and sugar.
Add the egg and vanilla and beat
well.
Sift flour, baking soda, baking powder and salt and mix in.
Add the shredded zucchini.
Stir in all remaining ingreiendts.
Drop
by teaspoon onto greased cookie sheet.
Bake in pre-heated
350-degree oven for 12 – 14 minutes or until cooked.
Cool slightly
before removing

from pan.JM.
Happy baking.
Burtine Kendall
<K1110@planet.eon.net>
—–

Serve 2 or 3 cakes per person.
Top each serving with sour cream as
desired.

1/2 lb Zucchini

1 c Chopped dried dates

2 ts Grated orange zest

2 c Flour

2 ts Baking powder

1 1/2 ts Soda

2 Egg whites

2 Eggs

1 tb Vanilla

1 1/4 c Sugar

1 c Plain, non-fat yogurt

1/4 c Almonds (opt.)

1/2 ts Salt

Cinnamon Orange Icing 1 c Powdered sugar

1 t Ground cinnamon

2 tb Orange juice

1 tb Orange curacao

Orange Glaze (opt.) 3 tb Orange juice

2 tb Sugar

If dates are dry, soak to make them moist.
Chop squash in
processor.
Add dates and orange zest.
Blend well.
Sift flour with
baking powder, soda and salt.
Blend dry ingredients.
Beat egg.
Add
yogurt, sugar and vanilla.
Add alternately dry mix and egg mix
alternately to zucchini.
Pour batter into lightly greased and
floured bundt pan.
Bake at 350 about 45 minutes, or til tests done.
Cool on wire rack 10 minutes.
Unmold onto serving platter.
If using
glaze, peirce top and sides with with toothpicks.
Spoon glaze over
cake, allowing to soak in until cake is moist but not wet.
Cool
completely.
Drizzle icing over cake and sprinkle with almonds
Icing: combine powdered sugar, cinnamon, orange juice and liqueur
in bowl.
Mix til smooth.
Use immediately.
Orange Glaze: Stir
together til smooth.
Note: Avoid using dry old dates.
For slightly
softer cake texture, add 2 Tbsp melted butter to batter before
folding into squash.
This will add 2 grams fat per serving.
From:
The Spectator….Aug 12/92 There is yellow squash hidden in this
cake, but you’d never guess it.
It’s delicate, faintly sweet flavor
blends right in.
You can use crook neck, straight neck or even
yellow zucchini, but be sure to select young squach with soft, thin
skins.
(why not green zucchini?) This cake, with its accent of
chopped dates, needs only a simple icing to dress it up To add
extra moistness and a sweet citrus flavour, poke all over the warm
cake and pour optional glaze over the cake til it soaks in.
Adapted
from a rich recipe with sour cream and pecans created by the late
Bert Greene.

3.00 Eggs

2.00 c Whole wheat flour

1.00 c Honey

0.25 c Wheat germ

2.00 ts Vanilla

0.25 c Bran

1.00 c Oil

2.00 c Grated unpeeled zucchini

0.25 ts Baking powder

0.75 c Chopped nuts

1.00 ts Baking soda

0.50 c Raisins

3.50 ts Cinnamon

Mix in order given.
Bake in 2 greased loaf pans at 325 degrees
for 60 to

70 minutes.

2.00 c Granulated sugar

1.00 c Canola oil

3.00 Eggs

2.00 c Zucchini, grated

3.50 c Flour

0.50 ts Salt

2.00 ts Baking soda

0.50 ts Nutmeg

0.50 ts Cinnamon

0.50 c Raisins or dates

0.50 c Walnuts

1.00 ts Vanilla

Combine sugar and oil, add beaten eggs, zucchini which has been
grated or shredded, salt, flour and spices.
Mix well then add
raisins or dates and nuts.
The dates make a very moist loaf.
Put in
oiled loaf pans (2) and bake at 350F (180C) for 75 to 90 minutes.
This can be frozen for future use.

1.50 c Flour

0.50 c Whole wheat flour

0.25 c Wheat germ

1.00 t Baking powder

1.00 t Baking soda

0.25 t Salt

0.25 c Walnuts; chopped

0.50 c Raisins

1.00 T Sesame seeds

1.00 t Sesame seeds

1.00 Egg

1.00 Egg white

0.50 c Brown sugar

0.50 c Sugar

2.00 T Oil

0.75 c Buttermilk

1.00 T Maple extract

1.50 c Zucchini; shredded

Preheat the oven to 350.
Spray a loaf pan with Pam.
Whisk the
flours with the wheat germ, baking powder, baking soda and salt.
Add the walnuts, raisins, and 1 T sesame seeds and toss gently.
Set
aside.
Beat the egg, egg white, sugars and oil with an electric
mixer set at medium until smooth.
Add the buttermilk and maple
extract and beat again.
Stir the flour mixture and zucchini into
the batter by hand just until combined.
Per slice: 183 calories and
2.8 grams fat.
Source: Dr Cookie Cookbook

3 c All-Purpose Flour

1 t Baking Powder

1 t Baking Soda

1/2 ts Salt

1 tb Ground Cinnamon

3 Eggs

1 1/2 c Sugar

2 ts Vanilla

1 c Oil

3 c Zucchini — grated

1 c Crushed Pineapple –

Drained 1 c Walnuts — chopped

Preheat oven to 350?.
Line 2 regular-size muffin trays with
baking cups.
In a large bowl, mix flour, baking powder, soda, salt,
and cinnamon; set aside.
In another large bowl, beat together eggs,
sugar, vanilla, and oil.
Add zucchini, and mix well.
Add flour
mixture, and blend.
Stir in pineapple and walnuts.
Pour batter in
equal parts into muffin cups.
Bake about 20 minutes, or until
toothpick inserted into center of muffin comes out clean.
Source:
Seventeen Magazine, October 1993 Recipe By :

2 1/2 cups self rising flour*

1 teaspoon cinnamon

2 eggs

1 1/4 cups sugar

3/4 cup plus 2 tsp.
oil

2 1/2 cups grated zucchini

2 teaspoons vanilla

1 teaspoon nutmeg — optional

* (if using all purpose flour, add 1 tsp.
salt, 1 tsp.
baking
powder,& 1 tsp.
b aking soda)

Mix flour with cinnamon (and nutmeg).
Mix in sugr.
Add wet
ingredients (eggs, o il, vanilla, zucs) and mix till just combined.
Spoon into prepared muffin pans.
Bake at 350 F for 15 minutes or
until done.
Make 24 muffins.
Note: Freeze up g rated zucchini to
use in this recipe.

from the frozen assets list