Sauteed Zucchini And Onions

• 4 medium or 6 small zucchini, unpeeled and sliced thin
• 1 large onion, chopped
• 2 Tbsp. margarine or light vegetable oil
• salt and pepper to taste
• 1/2 c. Parmesan cheese
• 1 1/2 c. all-purpose flour
• 2 tsp. pumpkin pie spice
• 1 1/2 tsp. baking powder
• 1/2 tsp. ground cinnamon
• 1/4 tsp. salt
• 3 eggs
• 2/3 c. firmly packed light brown sugar
• 1/2 c. granulated sugar
• 2/3 c. fresh-cooked pureed or canned pumpkin
• 1/3 c. butter or margarine, melted
• 2 Tbsp. orange juice

1. Preheat oven to 350u0b0.
2. Coat 9 x 5-inch loaf pan with nonstick cooking spray.
3. In bowl, combine first 5 ingredients; set aside. In large bowl, with mixer at medium-high, beat eggs 2 minutes. Add both sugars; beat until well combined.
4. Beat in pumpkin, butter and juice until blended.
5. At low speed, gradually add flour mixture, mixing only until blended.

zucchini, onion, margarine, salt, parmesan cheese, flour, pumpkin pie spice, baking powder, ground cinnamon, salt, eggs, brown sugar, sugar, freshcooked pureed, butter, orange juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=667519 (may not work)