ZUCCHINI: 3 WAYS IN 3 DAYS

Over the next three days I am going to post three different zucchini recipes that are a hit with everyone. I have passed out these recipes over and over again. Now it's time to pass them along to you. Two are savory and one is sweet.

The first is the newest addition. I created it this past summer. I was brainstorming on ways to get my kids to eat more vegetables. We had a lot of zucchini in the house so I fried it and pureed it. I have made it with and without bechamel. The bechamel is really what kicks it up a notch but it not needed if you want to cut calories. By the way it is a HUGE hit with my husband. I have to keep him away from it because he eats it all and leaves none for the kids.

MACARONI AND CHEESEY ZUCCHINI
Lori's Lipsmacking Goodness Original

1 pound of cooked pasta (al dente)
1 pound of shredded cheese, a mix works nice especially if there is something sharp in the mix, like cheddar
1/2 cup peccorino romano or parmesan
1 teaspoon salt
1 teaspoon granulated garlic
6 cups chopped zucchini, no skin if you are trying to conceal it's presence
1 tablespoon olive oil
1 tablespoon butter
a smidge of cayenne- this gives it a lift (optional)

bechamel:
2 tablespoons ap flour
2 tablespoons butter
2 cups milk


Saute zucchini in the olive oil and the butter. Saute until lightly golden. Place in blender. In the same pan heat the two tablespoons butter until melted. Add flour and with a whisk cook until it is starting to turn a light color of brown. Add the milk and keep the whisk moving. As it heats up the lumps will dissipate. Bring to a boil, when it thickens remove from heat and add to blender. Puree the zucchini and the bechamel. Add garlic powder and salt to taste.

Combine shredded cheese, pecorino romano, pasta and blended zucchini bechamel mix. Place in large greased casserole dish and put oven for about 40 minutes at 350 degrees F.