Arlene's Zucchini Frittata

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    1 lg onion, chopped
    4 lg or 6 small zucchi, thinly sliced
    2 t. chopped parsley – can use dried
    1 or 2 t. Italian seasoning
    Salt and pepper
    
    7 or 8 eggs, well-beaten – can use more
    ½ C Parmesan cheese
    Marinated artichoke hearts – mushrooms – optional
    
    Cook onion, zucchini, parsley, Italian seasoning in small amount of oil until zucchini is tender. Beat eggs, add salt and pepper. Add cheese, beat well. Add zucchini mixture a but at a time so as not to cook the eggs. Blend well. Pour into a 9 by 13 greased baking dish. Sprinkle with additional cheese on top. (I make this in a frying pan on the stove...it is helpful to have a lid.) Bake 40-45 minutes at 325 degrees or until a knife comes out clean.
    Can be frozen and reheated.
    * I also melted some mozzarella cheese on top (the last 10 minutes) and served with salsa.
     

Shirlene's Zucchini Cake (SO GOOD!!)

1 cube margarine
1 3/4 cup sugar
Mix together.

1/2 cup oil
1 t. vanilla
2 eggs
Add to sugar and mix.

1/2 cup buttermilk
2 1/2 cup flour
1 t. baking powder
4 1/2 T. cocoa
1 t. soda
1 t. salt
Mix in gently.

2 cups grated zucchini
Add and mix.

Put into 9x13 greased pan. I skip this:  Sprinkle on 3/4 cup brown sugar, 3/4 cup chocolate chips, 3/4 cups nuts. Bake 350 for 40 minutes.