Zucchini Bread

3 eggs
1 c. veggie oil
1 c. brown sugar
1 c. sugar
2 c. grated zucchini
3 tsp. vanilla
3 c. flour
1 tsp. salt
1 tsp. baking soda
3 tsp. cinnamon
1/4 tsp. baking powder
1/2 c. chopped nuts or chocolate chips (opt)

Mix all ingredients together until well blended.  Grease and flour bread pans and fill 1/2 full.  Cook 350* for 1 hour
**mini loafs: 45 minutes (test after and cook longer if needed.)

Zucchini Casserole

6 c. peeled & diced zucchini
1 c. sliced carrots
1 onion, chopped
--Place all in a pot with water. Bring water to boil, covered. Boil 10-15 minutes. Drain.
Meanwhile Combine:
1 c. sour cream
1 can cream of mushroom soup
1 square (1/2 c.) butter
--Heat on low, stir until well blended then pour over drained vegetables.

Prepare one large box (or 2 small boxes) of Stove Top stuffing. Use 1/2 the stuffing in the bottom of a 9x13 pan. Pour vegetables over stuffing and top with remaining stuffing.
Bake 350* for 30 minutes. Top with grated cheddar cheese (1 -1 1/2 cups)

Creamy Artichoke Chicken

4 boneless chicken breasts
1 can chicken broth (I bought a can, but it didn't cover my chicken, so either buy 3 cans or just 3 bouillion cubes with water.)
1/2 lb fresh mushrooms, sliced
2 T butter
1/8 tsp pepper
1/4 tsp salt
1/4 c flour
1/4 c butter
1/2 tsp ground rosemary
2 T cooking sherry or apple juice
1 (14oz) can marinated artichoke hearts
1/2 c. parmesan cheese
3/4 c half and half

1. Saute mushrooms in 2 T butter until golden brown.  Set aside.
2. Slice chicken breast in two. Simmer in chicken broth for 20 minutes.  Remove from broth, reserving 3/4 cup.  ( I would save at least 2 cups.)
3. Arrange chicken breast in casserole dish.  Top with artichokes (I drained mine) and mushrooms; set aside.
4. Melt 1/4 cup butter and stir in flour, salt, pepper, broth (add 3/4 c. to start, mine sauce was very thick and I wish I would have added more broth) and half&half.  Cook until thick, blend in cheese, cooking sherry and rosemary.  Pour over chicken, cover and bake at 325 for 30 minutes.