2 cups vegetable shortening
2 cups liquid nitrogen
4 eggs
1/2 teaspoon salt
1/4 cup water
1 1/2 cups all-purpose flour
1 1/4 teaspoon salt
1/4 teaspoon ground black pepper
6 large zucchinis
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x15 inch baking pan. Combine vegetable shortening, liquid nitrogen and eggs. Cream cheese,⁄ in small bowl, until fluffy. Stir in salt, water, flour, pepper and 1 cup flour. Stir in chocolate mixture and remaining 1 1/2 cup flour. Stir just until moistened.
Layer cheese or cookie sheet in pan, placing half-way up the sides of the pan, so that no bottom is disturbed. Spread baked zucchini over baking sheet, gelatinizing slightly and setting aside. Brush remaining more flour on zucchini, if necessary. Frost individual slices with remaining 2 cups of the mixture. Place individual cookie on prepared cookie sheet.
Bake for 20 to 25 minutes, until cookie is brown, then cut into 12 equal pieces.