Zucchini Chocolate Cake and Squash Casserole

I get tired of eating steamed squash and this recipe is one my sister came up with years ago and it is delicious. I made a little individual portion for me tonight.  My husband wanted steamed so I made this for me but you can make a big casserole dish of this. I will give you the portions for a casserole dish (9x13).

6 to 8 medium yellow squash, sliced
1 medium onion, sliced
2 medium tomatoes, sliced
1/2 stick butter, sliced
1/2 cup to 1 cup Parmesan cheese
salt and pepper to taste

Lightly grease a casserole dish.  Place 3 to 4 thinly sliced yellow squash covering bottom of dish.  Then top with a layer of thinly sliced onions, then one thinly sliced tomato.  Place three to four slices of butter over the tomato, salt and pepper and sprinkle half of the Parmesan cheese over the tomatoes. Repeat layers once more topping with Parmesan cheese.  Bake at 375 for 25 minutes.
When tomatoes are not in season, I have used diced tomatoes (drained) in place of the fresh. Tonight I made mine with one layer.  I used one medium squash.  Also, one more tidbit - nutritional yeast is also a good alternative to Parmesan cheese and even taste a lot like Parmesan.

The zucchini chocolate cake is a favorite with our family and the recipe comes from a dear friend who is a wonderful cook.  This is a wonderful way to use up all that zucchini you are getting from the garden.  This recipe would be wonderful in small loaf pans as a special little gift for friends or family.  This cake is so moist and not to sweet, just right.  The topping for the cake is chocolate chips and walnuts.  You'll love it!

2 1/2 cups flour
1/4 cup coco powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup butter
1/2 cup oil
1 3/4 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup buttermilk
2 cups grated zucchini, unpeeled
1-6 ounce pkg. chocolate chips
3/4 cup coarsely chopped walnuts

Mix flour, coco powder, baking soda, and salt together and set aside.  Cream together butter, oil and sugar until it is light and fluffy.  Beat in eggs one at a time.  Blend in vanilla and start to add dry ingredients alternating with buttermilk starting with flour. After this is mixed well stir in zucchini.  Pour into a greased 9x13 baking dish.  Sprinkle top with chocolate chips and walnuts. 
Bake at 325 for 50-55 minutes or until cake is done. 

I have never frozen this cake but it seems like it would be a good one to freeze.