Cooking With Zucchini

A collection of recipes for everything from appetizers to pickles & marmalades allows the cook to enhance, or conceal, the taste of zucchini. Breads, cakes, cookies, pies, casseroles, soups & salads include zucchini in some form. This versatile vegetable, cooked or raw, small or large, is low in calories & sodium & is a source of Vitamin C. All recipes include number of size of servings with the amount of zucchini required listed as the first ingredient.Lewis, Janet T. is the author of 'Cooking With Zucchini' with ISBN 9780961197407 and ISBN 0961197404.