Main Street Cook

1 1/2 cup shredded zucchini drained
1 1/4 cup flour
1 cup oat flour (process rolled oats till cornmeal texture)
1/2 cup rolled oats
3/4 cup agave syrup
1/4 cup sugar
1 T cinnamon
1 t baking soda
1 t baking powder
1 T vanilla
2 eggs
1/2 canola oil

Mix dry ingredients. Make hole in center of bowl and pour in all ingredient but zucchini in center and mix center. Mix outside in lightly. Mix in zucchini. Lightly oil a loaf pan. Pour in and add topping if want. Bake at 325 for 45 to hour till tooth pick comecomes out clean.

Topping:
1/2 cup: shredded coconut, pecans and sliced almonds.   Press lightly into top of batter in pan. Sprinkle 1 teaspoon sugar. Spray lightly with cooking spray bake as directed.

1 can tomato sauce
2 T olive oil
1 t salt
1/2 t sugar
2 T garlic powder
1 t basil
1 t thyme
1 t oregano
1 t marjoram

Place all ingredients in thick bottom small pot. Heat on very low heat for 1 hour.

1 large eggplant
1/2 cup pizza sauce
1/4 cup parmesan
1/2 cup mozzerella
1 cup ground beef (2 burger patties)
Olive oil 2 lb spoons
Salt

Cut eggplant 3/4 to 1 inch thick. Lightly salt and place flat on paper towel. Let rest 30 mins. Flip to new paper towel and let rest rest 30 mins.

Lightly oil baking sheet. Place eggplant flat on sheet and bake 5 mins at 350 degrees.
Flip add parmesan.
Bake 5 more minutes.
Add pizza sauce, Beef and mozzerella.  Bake a final 5 minutes.
Let cool 5 minutes before serving.

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10 eggs
1/4 cup greek yogurt
2 sausage links sliced
1/2 cup diced onion
1/4 cup parmesan cheese

Fry onion and sausage till onion are slightly translucent.
Remove from pan.
Beat egg and yogurt. Add to pan heat on med heat for 3 minutes. Add cheese, sausage and onion. Place in oven on 450 till done about 5 minutes.