EASY Summer Garden Veggie Recipes

With all of the summer garden veggies coming off in large quantities, I wanted to share my two favorite "old tried and true standby's" that are very easy.

Zucchini Bread

• 3 eggs
• 2 cups sugar
• 1 cup veg oil
• 2 cup raw shredded zucchini (don't peel or seed - just shred on your grater)
• 2 cup flour
• 1/4 teaspoon baking powder
• 1 teaspoon baking soda
• 3 teaspoons cinnamon
• 1 teaspoon salt
• 2 teaspoons vanilla

Cream eggs, sugar and oil.  Add in zucchini and dry ingredients.  Bake at 350 degrees in two greased loaf pans for 1 hour.  Chopped nuts may be added.  

I always freeze one loaf for later - always nice to bring to a friend's house when visiting.  

Roasted Red Potatoes with Bacon and Cheese

• 1/2 cup ranch dressing
• 1/2 cup shredded cheese (I've used cheddar, swiss, mozarella, parmesean - anything I have on hand)
• 1/4 cup bacon bits
• 2 lb small red potatoes, chopped into small bite sized chunks
• 1 tablespoon parsley

Preheat oven to 350.  Mix dressing, cheese and bacon bits into a large bowl.  Add potatoes and toss lightly. Spoon into greased 13 x 9 baking dish and cover with foil.  Bake for 40 minutes.  Remove foil and bake additional 15 minutes or until potatoes are tender.  Sprinkle with parsley.  

I hope you give these a try - honestly, out of all of the cookbooks I own, these are the two I give out the most to friends and family. 

I hope you have a wonderful happy summer day!!!