The smoky hot flavor of chipotle chiles enlivens the rice stuffing, which is also delicious stuffed and Bell peppers and other vegetables. Chipotle chilies are available dried or canned in a spicy tomato sauce, called adobo. Either can be used in this recipe; if using dried, however, the chilies need to be softened in hot water before puréeing.

Cook Time: 3 to 4 hours
Heat Setting: Low
Yield: Serves Four.

Ingredients
4 small or 2 large zucchini, halved and ends trimmed
2 tablespoons oil
One small onion, minced
one small carrot, grated
salt and freshly ground black pepper
1 teaspoon ground cumin
2 cups cooked white or brown rice
one chipotle chili, puréed.

How to Make
1. Scoop out the zucchini flesh, keeping about 1/4 inch of the flesh and the shelf intact. Place the zucchini shells, cut side up, in a lightly oiled 5 1/2 to 6 quart oval slow cooker. Chop the pulp.
2. Heat 1 tablespoon of the olive oil in a large skillet over medium heat, add the onion, carrot, and chopped zucchini, and season with salt and pepper to taste. Cover and cook until softened, about 5 min. Add the cumin, rice, and chipotle purée, season with salt and pepper to taste, and mix well.
3. Spoon the stuffing mixture evenly into the zucchini, drizzle with remaining 1 tablespoon oil. Cover and cook on low for 3 to 4 hours, until the zucchini is tender. Serve hot.

Cooking Procedure:
In a large bowl combined together the egg,milk and cream. Preheat oven to 375ºF, In a 9-inch pie plate saute the garlic and union in the butter in a minute add the salt, zucchini and pepper and cook until tender.mixed with zucchini mixture as well at the ham , pour into crust pie plate spread with cheese bake for 30-40 minutes. before cutting let it cool for about 5 minutes.

Lemon Frosting
1/2 teaspoon grated lemon peel
1/4 cup butter
2 cups confectioner’s sugar
2 tablespoons lemon juice

Cooking Procedure:
Beat together the eggs, sugar zucchini,oil and vanilla , combined all bread ingredients , beat until smooth, Transfer into bread pan. Bake at 350ºF degrees for about 1 hour, Prepare ingredients for lemon frosting, after cooled spread on the top of the loaves.

Per Serving (excluding unknown items): 462 Calories; 23g Fat (43.3% calories from fat); 5g Protein; 62g Carbohydrate; 2g Dietary Fiber; 43mg Cholesterol; 292mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 3 Other Carbohydrates.

1 cup of all-purpose flour
1 cup of grated zucchini
1/2 cup of vegetable oil
1/2 teaspoon of baking soda
1/4 teaspoon of salt
1 teaspoon of ground cinnamon
1 teaspoon of baking powder
3/4 cup of sugar
2 eggs
1 teaspoon of vanilla
1/2 cup of All Bran cereal
1/2 to 3/4 cup of raisins (opt.)
1 1/2 teaspoon of grated orange peel
1/2 cup of chopped nuts
1/2 teaspoon of ground nutmeg

Cooking Procedure:

Mixed flour, baking powder, soda, salt, cinnamon and nutmeg. Set aside. In a mixing bowl beat sugar, oil, eggs mix well Stir in cereal, peel, vanilla. Add flour mixture, zucchini and nuts. Mix well. Pour into into a greased 10 x 6 x 3 inch (1 1/2 quart) baking pan . Bake at 325ºF. for 30-35 minutes or until a toothpick inserted near center comes out clean, cool completely. Scatter with orange-cream cheese frosting.

1 tablespoon of lemon juice
1 tablespoon of oil
1 Avocado
8 Green onions, include tops
1 small green bell pepper, shred
4 small Zucchini, about 1 pound
Salad greens
one 4 ounce can of green chilies

Dressing :

Black pepper
1/4 cup of oil
2 tablespoons of vinegar
1/4 teaspoon of salt

Cooking procedure :

First , wash the zucchinis , and cut into ¼ inch slices. In a dry pan pour 1 tablespoon of good quality oil , fry the zucchini and green unions stir until zucchini will pleasingly firm and fresh for about 3 minutes.

Set aside and refrigerate for at least 2 hours.

Peel the avocado and cut into halves and cut it into ¼ inch slices. Combine with lemon juice toss zucchini mixture, avocado, shredded green bell pepper, drained and chopped chilies oil and vinegar dressing. Pour the dressing over the zucchini and mix well cover and refrigerate.

Shake first before serving

Ingredients
One 8 ounce bottle of Italian salad dressing
1 cup of mushrooms, thinly sliced
2 small cans of artichoke hearts, drained & sliced
2 small cans of artichoke hearts, drained & sliced
4 zucchini, thinly sliced
1 cup of mushrooms, thinly slices
2 small cans of bamboo shoots, drained
1 envelope of Original Hidden Valley Ranch dressing mix

Directions
In a large bowl add all dressing together. Dressing mix and all dressing will be mixed together. Pour over mixed ingredients. Set aside and marinate for several hours or overnight.