One Pot Zucchini Mushroom Pasta                                                                      by Samantha Tingey

Ingredients

                  1 pound spaghetti

                  1 pound cremini mushrooms, thinly sliced

                  2 zucchini, thinly sliced and quartered

                  2/3 cup peas

                  2 cloves garlic, thinly sliced

                  2 sprigs thyme

                  Kosher salt and freshly ground black pepper, to taste

                  1/3 cup grated Parmesan

                  1/4 cup heavy cream

Instructions

         In a large stockpot or Dutch oven over medium high heat, combine spaghetti, mushrooms, zucchini, peas, garlic, thyme and 4 1/2 cups water; season with salt and pepper, to taste.

                  Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. Stir in Parmesan and heavy cream.

                  Serve immediately.

Zucchini Crumb bread
by Marissa Stam

2 eggs

1 cup vegetable oil

1 teaspoon vanilla

2 cups shredded zucchini

2 cups sugar

3 cups flour

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon baking soda

¼ teaspoon baking powder


CRUMB TOPPING

¼ cup butter

½ cup flour

½ cup oats

½ cup brown sugar

¼ cup sugar


FROSTING (OPT)

¼ cup butter, softened

2 cup powder sugar

¼ cup milk

½ teaspoon vanilla






Instructions

FOR BREAD

Preheat oven to 350 degrees F. Spray 3 8x4 inch loaf pans and set aside. Combine eggs, oil, vanilla,

zucchini and sugar together in a large bowl. Stir in the remaining ingredients and pour into 3

prepared bread pans.


TOPPING

Combine all ingredients cutting the butter in with a fork until it becomes crumbly. Distribute

crumbs over the tops of batter in the three pans and bake for 30 minutes at 350 degrees F and then

turn oven down to 325 degrees F and bake another 25 to 30 minutes. Cool on cooling racks.


FROSTING (OPT)

In a medium bowl, cream butter and add the rest of the ingredients. Beat until smooth. Put frosting

into a large ziplock bag and snip off the end. Drizzle frosting over cooled bread.