Featured Cookbook

ORDER/INFO

1. The Pumpkin is the Casserole

2. Stuffed Summer Squash

3. Rainbow Pickles

Book Description

The authors show you delicious and nutritious ways to use zucchini and other squash in: appetizers and snacks, casseroles (over 100,000 casserole combinations), egg dishes, soups and stews, pickles and relishes, breads and desserts. Information on canning, freezing, drying, cooking, and storing is all here for easy reference. Descriptions of over 100 varieties of squash are aded for the delight of squash lovers who garden.

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The New Zucchini Cookbook : And Other Squash (Garden Way Publishing Classic)

Authors: Nancy C. Ralston

Date: January 1990

ISBN: 0882665898

Publisher: Storey Publishing, LLC

Paperback

ORDER/INFO

Preparation time: 30 minutes
Baking time: 25 minutes
Serves: 12

• 6 medium zucchini

• 3 cloves garlic, minced

• 1 cup chopped mushrooms

• 1 cup chopped walnuts

• 3 tablespoons sweet butter

• 1/4 teaspoon dried oregano

• 1/2 cup fresh bread crumbs

• salt and pepper to taste

• 1 cup grated mild cheddar cheese

1. Preheat oven to 350 degrees F.

2. Halve zucchini lengthwise. Remove pulp and chop. Set aside.

3. Saute in butter, the garlic, mushrooms, and walnuts in a large skillet.

4. Add chopped zucchini and oregano. Cook slowly, while stirring for 8 minutes. Set mixture aside and allow to cool.

5. Stir in bread crumbs, salt and pepper. Divide mixture among the twelve zucchini shells. Place shells in a large buttered baking dish and sprinkle with cheese.

6. Bake for 25 minutes. Pierce with for to test for tenderness.

More From This Book:

1. The Pumpkin is the Casserole

2. Stuffed Summer Squash

3. Rainbow Pickles

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