1. Chicken and pumpkin curry

Ingredients:

1x large chicken breast, cut into bite sized pieces
1x medium onion, finely chopped
2x cloves of garlic, crushed
12 oz / 350g cauliflower florets cut into small pieces
16 oz / 500g pumpkin, cut into small 1/2" cubes
2 oz / 50g frozen peas
Olive oil for frying
2x tsp garam masala
2x tblsp curry power
1/2x tsp chilli powder
1x tsp ground cumin
2x tsp paprika
1x tblsp tomato puree
1/2 pt / 275ml water

Method:

Heat oil in a large pan. Add onion a fry for a couple of mins until it sweats.

Add chicken & garlic and continue to fry until it starts to brown. Add garam masala and mix well whilst continuing to fry

Add the remaining ingredients and stir well. reduce the heat and simmer for around 30 mins

Serve with rice

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2. Air Fryer Fried Zucchini

2 zucchini's Sliced about 1/4 inch thickness
Flour in one bowl and Bread Crumbs in another
2 eggs beaten

Dredge a slice at a time in the flour and then tap excess off then dredge in egg mixture.. then dip in bread crumbs. I did enough to go into my Air Fryer then placed the covered zucchini in the air fryer without edges touching..
Heated the Air Fryer to 400 degree F up then placed the tray into the air Fryer for 6 minutes then removed it and turned the tray full and then fried it for another 6 minutes.. As those are being fried finish the rest of the zucchini dredging in the flour then the egg then the bread crumbs.. After it was complete served it with Ranch Dressing, or the dressing of your choice..

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3. Zucchini Cake

3 Eggs, beaten
1 C. Vegetable Oil
2 C. Sugar
2 tsp. Vanilla
2 C. Flour
3 tsp. Cinnamon
2 tsp. Baking Soda
1 tsp. Salt
½ tsp. Baking Powder
2 C. Zucchini, coarsely ground

Combine eggs, oil, sugar and vanilla. Mix well. Combine dry ingredients and add to oil mixture, mixing well. Stir in grated zucchini. Pour batter into greased and floured 10” Bundt pan, you can also use a 9X13, just adjust your time. Bake at 350 for 55 – 60 minutes if using the Bundt pan. Allow to cool for 20 minutes before removing from pan. Really good by itself, or with a cream cheese icing.

No mixer needed, just a whisk. I have also used a 9 X 13 pan and lessened the time. This is really tasty; lots of cinnamon flavor.

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4. Squash Pie

4 Cups of peeled and cubed squash or zucchini
1 Medium onion, chopped
½ - 1 cup butter
1 tsp. oregano
1 tsp. basil
Salt and pepper
2 beaten eggs
2 Cups of mozzarella cheese
1 T. Dijon mustard
1 pie crust
Sauté squash, onion, butter, oregano, basil, salt and pepper for a while until tender. Cool slightly and mix in eggs and cheese. Spread the Dijon mustard in the bottom of the pie crust. Pour in squash mixture and bake at 350° for about 30 minutes.