Recipes Using Zucchini (32) 1997-12-30

Zucchini Recipes
Zucchini (Or Whatever) Casserole
Zucchini Quiche
Macaroni Casserole
Vegetable Pancakes
Aunt Margaret's Zucchini Pie
Baked Zucchini Quiche
Tex-Mex Meatball Soup
Zucchini Casserole
Zucchini And Cheese
Garden Medley
Mock Crab Cakes
Beef-Zucchini Casserole
Zucchini-Corn Casserole
Zucchini Bars
Zucchini Crepes
Zucchini Pineapple Tidbits
Vegetable Garden Loaf
Baked Zucchini
Zucchini Parmesan
Calabacitas
Dilly Tuna-Zucchini Patties
Grilled Mixed Vegetables
Special Salmon Cakes
Zucchini Casserole
Zucchini And Carrots
Stuffed Zucchini
Zucchini-Crusted Pizza
Killer Chocolate Cake
Zucchini Pancakes
Zucchini And Onion Pizza
Zucchini Stuffed
Zucchini Parmesan

CC (3:37:41 pm) : Zucchini (Or Whatever) Casserole
2 lbs zucchini sliced/quartered (7 cups)
1 lg onion diced
1 10 1/2 oz can Cream of Chicken Soup
1 cup sour cream
1 cup shredded carrot
1 cup butter/oleo
3 cups herb-seasoned stuffing mix
Steam zucchini & onion about 20 minutes or until tender, drain. Combine soup
& sour cream; stir in carrot. Fold in zucchini & onion. Melt butter, mix
with stuffing mix. Spread half the stuffing mixture in bottom of casserole
dish, spoon zucchini mixture on top. Sprinkle with remaining stuffing
mixture.
Bake at 350 45 minutes or until browned.
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Betsy at TKL (10:41:14 pm) :
From: Dave (davidg@clam.rutgers.edu)
Newsgroups: rec.food.recipes
Date: 7 Jan 1996
This recipe was the 29th Pillsbury Bake-off winner in 1980,
created by Millicent Kaplan of Tamarac FL
Zucchini Quiche
4 c. thinly sliced unpeeled zucchini
1 c. coarsely chopped onion
1/2 c. chopped parsley
1/2 t. pepper
1/4 t. each basil, oregano
8 oz. grated mozzarella (cheddar, Monterey Jack) cheese
4 T. butter or margerine
1/2 t. salt
2 eggs, well beaten
1 clove garlic, minced
1 can refrigerated crescent roll dough
2 t. prepared dijon mustard
Preheat oven to 375 F. Saute zuchinni and onion in margerine
until tender. Add parsley and seasonings. Blend eggs and
cheese in bowl, add veggie mixture. Separate dough into its
triangles, arrange in ungreased 10" pie pan, pressing over
bottom and up sides to form crust. Paint crust with mustard;
pour veggie/egg/cheese mixture into crust. Bake 18-20 minutes
till knife inserted in center comes out clean. (I usually have
to cook a little longer). Allow to stand 10 minutes to set,
before serving.
Variations: just before baking add mushrooms and slices of
tomato on top of quiche.
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sara, ga (10:45:39 pm) : here are some zucchini recipes:
MACARONI CASSEROLE
1 (10 3/4 oz.) can cream of celery soup
1/2 c. milk
1/2 c. sour cream
2 c. hot cooked corkscrew macaroni
1/2 tsp. minced onion
1 tsp. dried parsley
2 tbsp. chopped pimiento
1 lb. sausage, any kind
2 c. sliced zucchini
In a mixing bowl, stir together liquids and seasonings. Add macaroni,
sausage and vegetables; gently toss until well combined. Turn into a 2 quart
microwave safe dish. Cover and cook on 100% power for 15 to 20 minutes. or
until vegetable is tender, stirring twice. Top with cheese and cook,
uncovered on high power 1 or 2 minutes or until cheese is melted. 5
servings.
ZUCCHINI CARROT CASSEROLE
2 lb. zucchini, sliced
1/4 onion, chopped
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrot
1 (8 oz.) pkg. Stove Top seasoned
stuffing mix
1/2 c. butter, melted
Cook onion and zucchini in boiling water 3 minutes; drain; add soup, and
sour cream. Stir; add carrots; stir; add salt and pepper to taste. Mix
stuffing with melted butter. Spread 1/2 of stuffing on bottom of baking
dish. Spread zucchini mixture over stuffing. Then top with remaining
stuffing. Bake at 350 degrees for 25 to 30 minutes.
VEGETABLE PANCAKES
2 carrots (about 1 c. grated)
1/2 zucchini (about 1/2 c. grated)
2 scallions
1/2 c. flour
1/2 tsp. baking powder
Salt and pepper
1 egg
1/4 c. milk
2 tbsp. oil
Grate carrot and zucchini. Slice scallions. Combine flour, baking powder,
1/2 teaspoon salt and 1/4 teaspoon pepper. Beat together egg, milk, carrot,
zucchini and scallion. Stir wet ingredients into dry until just combined.
Heat 1 tablespoon oil in a frying pan over medium heat. Pour batter by
tablespoonsful into pan, making a few pancakes at a time. Cook until golden,
about 2 minutes on each side. Add remaining oil to pan as needed. Serve at
once.
AUNT MARGARET'S ZUCCHINI PIE
3 c. grated zucchini
1 c. Bisquick
1/2 cut grated onion
1/2 c. Parmesan cheese (grated)
1/2 c. oil
4 beaten eggs
2 tsp. parsley
1/2 tsp. salt
Dash of pepper
Dash garlic salt
Combine all ingredients. Blend well. Spread in 9 x 13 pan. Bake 25 minutes
at 350 degrees. Serve hot, cut into squares.
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sara, ga (10:46:41 pm) :
BAKED ZUCCHINI QUICHE
3 c. thinly sliced or shredded
unpeeled zucchini
1/2 c. grated cheese
1 c. Bisquick
1/2 c. chopped onion
1/2 tsp. oregano
2 tsp. chopped fresh parsley
1/2 tsp. seasoned salt (opt.)
1 clove minced garlic
1/2 c. oil
4 beaten eggs
Preheat oven to 350 degrees. Mix all ingredients. Bake in 13"x9" greased
dish, 30 to 40 minutes until golden brown. Cut into squares, about 2"x1".
Parent
TEX-MEX MEATBALL SOUP
1 onion
1 zucchini
1/2 lb. ground beef
1 tsp. chili powder
Salt and pepper
1 tbsp. oil
1/2 tsp. ground cumin
1/2 tsp. oregano
1 lb. canned tomatoes
1 1/3 c. beef stock or broth
1/8 tsp. hot pepper sauce
Chop onion. Cut zucchini into 1 inch pieces. Combine beef, chili powder,
salt and pepper into 1 inch balls. In Dutch oven, heat oil over medium heat.
Add meatballs and brown well - remove meatballs and lower heat. Add onion
and zucchini. Cover and cook 5 minutes. Stir in cumin, oregano, tomatoes
with their juice stock, hot pepper sauce, salt and pepper. Cover and simmer
for 15 minutes. Add meatballs, heat thoroughly. *I use 1 pound ground beef
if you like a lot of meat in your soup. Debbie Blakeslee
ZUCCHINI CASSEROLE
3 lg. zucchini, cut in cukes, unpeeled
1 carrot, grated
1 onion, cut fine
1 can cream of chicken soup
8 oz. sour cream
2 c. (16 oz.) Pepperidge Farm stuffing
1 stick oleo, melted
Mix stuffing with melted oleo. Add 1/2 to first 5 ingredients, sprinkle 1/2
on top of casserole. Bake at 350 degrees for 25 to 30 minutes.
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Betsy at TKL (10:49:40 pm) :
Date: Wed, 17 Aug 1994 15:01:05 -0500
From: Wynona Keathley (WYNONA@WINROCK.ORG)
Zucchini and cheese
1 Medium Onion (chopped)
1 tsp. Salt (or less)
2 Zucchini (sliced thin)
2 Tomatoes (sliced)
4 oz. Shredded Cheese
1 cup Croutons or bread crumbs
Melt butter in frying pan. Saute onion. Add squash and and tomatoes
and cook slowly (covered) until soft (about 20 minutes). Add cheese
and bread crumbs (I like the Italian flavored). Cover until cheese
melts.
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Betsy at TKL (10:50:20 pm) :
Date: Wed, 17 Aug 1994 15:01:05 -0500
From: Wynona Keathley (WYNONA@WINROCK.ORG)
GARDEN MEDLEY
2 cloves of garlic sliced
1 tablespoon of olive oil (approximate guess)
1 large white skinned onion sliced lengthwise
(I don't know what kind these are called)
1 large green pepper cut in bite sized pieces
1 28 oz. can of Hunt's tomato sauce
2 zucchini (one was large, the other medium)
1 ear of corn, cut kernels off (I know this isn't low cal., but it
adds a little crunch)
Brown the garlic in oil in a large pot. Add the rest of the ingredients
(or any leftover veggies from the fridge) and cook until done.
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sara, ga (10:52:29 pm) : here are some with both zucchini and bread crumbs:
MOCK CRAB CAKES
2 c. zucchini, peel, seeded & grate
1 c. Italian bread crumbs
1 tbsp. Old Bay seasoning
1 tbsp. mayonnaise
2 eggs
Mix all ingredients. Form into patties. Coat with additional bread crumbs
and fry to golden brown.
BEEF-ZUCCHINI CASSEROLE
1 lb. ground beef
1 lg. onion, diced
1 green pepper, diced
1 pt. tomatoes
1 med. size zucchini
2 1/2 c. dry bread crumbs
1/2 c. sharp cheese, grated
3/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. oregano
Crumble beef in large skillet over medium heat. When it starts to turn
color, add onions and pepper. Cook until meat just begins to brown. Add
seasonings. Add tomatoes and sliced zucchini and bring to boil. Pour into
greased casserole and stir in bread crumbs. Sprinkle grated cheese over top.
Bake at 400 degrees about 20 minutes.
ZUCCHINI-CORN CASSEROLE
3 c. sliced zucchini
1/4 tsp. salt
1 1/2 c. low fat cottage cheese
3/4 c. dry bread crumbs
2 tbsp. minced fresh parsley
1 tbsp. chopped fresh basil or 1/2
tsp. dried basil
1 1/2 tsp. minced garlic
2 c. corn kernels
3 med. tomatoes, sliced
3 oz. cheese, cut into thin strips
1. Place zucchini in a colander and toss with the salt. Let stand for at
least 15 minutes to drain. Press zucchini and extract more water and pat dry
with paper towels. 2. Combine cottage cheese, bread crumbs, parsley, basil
and garlic. 3. Line the bottom of a greased 2 quart baking dish with the
zucchini. Using half of the cottage cheese mixture, spoon dollops on top of
the zucchini. Press down with a spatula or fork. Sprinkle the corn on top of
the cottage cheese mixture and then distribute the remaining cottage cheese
on top of the corn. 4. Cover the casserole with the tomato slices and
arrange the cheese strips on top of the tomatoes. 5. Cover the casserole
with foil. Bake 15 minutes at 350 degrees F. Remove foil and bake another 15
minutes. Let the casserole stand for about 10 minutes before serving. Makes
6 servings.
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Betsy at TKL (10:52:46 pm) :
Newsgroups: rec.food.recipes
From: sff@dean.watstar.uwaterloo.ca (Tammy Schmidt)
Zucchini Bars
3/4 c butter or margarine
1/4 c white sugar
3/4 c brown sugar
1 tsp vanilla
1 3/4 c flour
1 1/2 tsp baking powder
2 cups grated zucchini (no need to peel it)
1 c coconut
3/4 c chopped nuts.
Blend the butter, sugars and vanilla. Add flour and baking powder. When well
blended, add the zucchini, coconut and nuts. Place mixture in a 9" x 9" pan,
bake approx. 40 min. at 350 degrees.
Icing
1 c icing sugar
1.5 tbsp milk
2 tbsp melted butter
1/2 tsp vanilla
1/2 tsp cinnamon
Combine icing ingredients and spread over squares while still warm.
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sara, ga (10:53:40 pm) :
ZUCCHINI CREPES
1 c. dry bread crumbs
1/2 c. butter or oleo
1/4 c. minced onion
2 c. shredded zucchini
3 eggs, beaten
3 tbsp. parsley flakes
1/2 c. Parmesan cheese
In large skillet, saute bread crumbs in 1/4 cup butter or oleo until
toasted. Set aside. Add remaining butter or oleo to pan and saute minced
onion and shredded zucchini until both are tender and lightly browned. Add
beaten eggs and scramble over low heat. Combine eggs with bread crumbs and
parsley and mix well. Divide the mixture among crepes and roll up. Arrange
crepes in a single layer in a greased shallow baking pan. Sprinkle with
Parmesan cheese. Bake uncovered in 375 degree oven for 10 minutes until
cheese is melted.
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Betsy at TKL (10:59:00 pm) :
Zucchini Pineapple Tidbits
Peel 2 large zucchini (remove seeds).
Cut into chunks to resemble pineapple chunks.
Add 1 - 48 oz tin unsweetened pineapple juice
1/2 cup lemon juice
3 cups white sugar
Combine above and bring to a boil. Remove,
Add 1 - 3 oz pkg pineapple jello powder.
Pack in sterilized jars.
I have used this recipe and you would swear that you were eating pineapple.
It is also very good mixed in with baked beans.
Enjoy.....
R.J.(Bob) Ross Calgary, Alberta, CANADA
Internet: bobross@cadvision.com
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sara, ga (11:02:01 pm) : VEGETABLE GARDEN LOAF
1 tbsp. olive oil
1/2 c. chopped onion
1/2 c. grated zucchini
1 c. sliced, steamed carrots
1 c. steamed broccoli flowerettes
3/4 c. uncooked oatmeal
1 slice whole wheat bread, crumbled
3 tbsp. oat bran
3/4 c. (3 oz.) shredded low-fat
Cheddar cheese
1/2 c. tomato sauce
1 egg
1 egg white
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. dried thyme
1/4 c. chopped parsley
6 tbsp. grated Parmesan cheese
Preheat oven to 375 degrees. In small skillet, heat olive oil and saute
onion until translucent, about 5 minutes. In large bowl combine next 7
ingredients. In small bowl beat together tomato sauce, egg, egg white,
seasonings and Parmesan cheese. Combine all ingredients and stir thoroughly
to mix. Turn mixture into 9 x 5 inch loaf pan coated with nonstick spray.
Bake 30-35 minutes or until firm. Let stand 15 minutes before slicing. Makes
6 servings. This recipe counts for 1 bread; 1 meat; 1 vegetable; 1 fat.
BAKED ZUCCHINI
1 lg. zucchini squash
1 med. onion
1 sm. green pepper
3 tbsp. butter
1 lb. lean ground beef
1 pt. tomatoes
2 tbsp. flour
2 tbsp. sugar
1 tsp. salt
--TOPPING--
Shredded cheddar cheese
Buttered bread crumbs
Cook zucchini until just tender. Saute onion and green pepper in butter
until golden brown. Fry ground beef until just slightly done. Cook tomatoes,
flour, sugar and salt until clear and thick. Combine all ingredients in
casserole dish. Top with cheddar cheese and a thick layer of buttered bread
crumbs. Bake at 350 degrees for 45 minutes.
ZUCCHINI PARMESAN
1 1/2 c. canned tomatoes, coarsely
chopped
2 tbsp. tomato paste
1 c. sliced zucchini, 1/4" slices
2 slices enriched white bread, into
crumbs
1/2 oz. grated Parmesan cheese
1 tbsp. chopped fresh parsley
1 tsp. basil
1/2 tsp. salt
1/4 tsp. pepper
1/2 garlic clove, minced
3 1/2 oz. Mozzarella cheese, sliced
To prepare sauce, combine tomatoes and paste in a small saucepan; simmer 15
minutes. In a small skillet, cook zucchini about 5 minutes or until tender
crisp. In a small bowl, combine bread crumbs, Parmesan cheese, parsley and
seasonings. In a 1 quart baking dish, which has been sprayed with a
non-stick cooking spray, layer 1/2 each of the zucchini, bread mixture,
tomato sauce and Mozzarella; repeat layers. Bake at 350 degrees for about 15
minutes or until heated through and cheese is melted. Serves 2.
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Betsy at TKL (11:02:26 pm) :
Date: Tue, 30 Aug 1994 19:53:13 -0300
From: Ashley Rivet (NSTN1469@FOX.NSTN.NS.CA)
Title: Calabacitas
Categories: Mexican, Vegetables
Servings: 6
4 Zucchini or yellow squash,
1 Large onion, chopped
1/4 ts Garlic salt or
4 oz Can chopped green chili
1 c Grated cheddar cheese
1 Sliced
3 tb Oil
2 Cloves garlic minced
16 oz Can whole kernel corn
Saute' squash and onion in oil until barely tender. Add garlic salt (or
fresh garlic), chilies, corn and cheese; mix well. Put in buttered 1-quart
casserole and bake at 400 for 20 minutes.
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sara, ga (11:02:45 pm) :
DILLY TUNA-ZUCCHINI PATTIES
1/2 of sm. zucchini (about 3 oz.)
2 eggs
1 tbsp. dried minced onion
1/3 c. seasoned fine dry bread crumbs
1 tbsp. dried parsley flakes
1/2 tsp. dried dill
1/8 tsp. pepper
1 (6 1/2 oz.) can tuna or salmon
1 tomato, sliced (optional)
Preheat broiler. Shred zucchini (1/2 cup). In medium bowl, beat eggs. Add
remaining ingredients, except tuna. Drain and flake tuna, then stir well
into other ingredients. Shape into 3 patties. Broil 4" from heat for 3
minutes. Turn carefully and broil 3 more minutes or until golden brown. Top
with tomato slice if desired. Makes 3 servings. 187 calories, 5 g fat, 157
mg sodium.
GRILLED MIXED VEGETABLES
2 med. zucchini, sliced into 1/4 inch
slices
2 tomatoes, sliced
1 med. onion, thinly sliced
4 tsp. high polyunsaturated
margarine, melted
4 tsp. Parmesan cheese
1/4 tsp. thyme
1/4 tsp. rosemary
1/4 tsp. pepper
1/8 tsp. oregano
Bread crumbs
Tear off 4 large squares of double thick foil and place 1/4 of vegetables in
middle of each. Melt margarine, add cheese and seasonings. Pour 1/4 of
mixture over vegetables in each package. Sprinkle with bread crumbs and seal
foil edges tightly. Grill over medium hot coals about 15 minutes. Turn over
and cook 20 minutes more or until soft. Serves 4, 110 calories per serving.
SPECIAL SALMON CAKES
1 sm. zucchini
1 c. carrot
1 (7 3/4 oz.) can salmon, drained &
flaked
1 1/2 c. white bread, cubed
2 tsp. grated onion
1/4 tsp. salt
1/8 tsp. pepper
1 egg
2 tbsp. salad oil
3 tbsp. mayonnaise
3/4 tsp. prepared mustard
Lemon wedges (opt.)
Finely slice zucchini and carrot; pat dry with paper towels. In bowl mix
zucchini and carrot and next 6 ingredients, shape into round cakes. Brown in
skillet with salad oil until nicely browned on both sides, 8 to 10 minutes.
Serve with topping made by mixing mayonnaise and mustard. Lemon wedges can
be served if desired.
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Mary, ME (11:03:31 pm) : ZUCCHINI CASSEROLE
1 stick butter or margarine
2 c chopped onions
2 Tbsp flour
1 standard size can tomatoes
1 tsp sugar
4 cups zucchini
1 c grated Cheddar cheese
In 1/2 stick butter, saute onions until tender.
Blend in flour. Add can of tomatoes and sugar.
Simmer until thickened. Remove from heat.
Saute diced zucchini in 1/2 stick butter.
Line a 2-qt casserole with 1/2 of tomato sauce.
Spread on the squash, Add the cheese.
Add remaining tomato sauce. Sprinkle with cracker crumbs.
Bake in 350 oven for 40 minutes.
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Betsy at TKL (11:06:18 pm) :
Date: Tue, 26 Apr 1994 10:52:52 CDT
Sender: Foodlore/Recipe Exchange (EAT-L@VTVM1.CC.VT.EDU)
From: E. Stevens (CCCAMPER%MIZZOU1.BITNET@VTVM1.CC.VT.EDU)
I don't have amounts for this recipe because I just make it.
Zucchini and Carrots
Melted butter or margarine
Finely crushed cracker crumbs (Ritz, saltines, Townhouse, etc)
carrots, cleaned and sliced into "coins"
zucchini, sliced into "coins"
Steam or boil carrots until almost tender. Add zucchini and cook
until tender. Drain. Stir together melted butter and crumbs until
the crumbs are well-coated by still "crumbly" (not so they
pack into a gooey wad!). Mix with the well drained vegetables
and serve.
This sounds too simple, but it really has a nice flavor and kids even
like it. Someone might suggest which herb or herbs would go well
with these two flavors. Probably nutmeg would work, too, to spice it
up a bit.
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Candy, Va (11:06:52 pm) : Stuffed Zucchini
6 small zucchini
2 T olive oil
1 t chopped garlot
1 T chopped shallots
6 mushrooms, diced
1 T tomato paste
1/4 c grated Gruyere cheese
Split the zucchini in half lengthwise,scoop out the pulp, taking care notto
break through the skin.Chop the pulp. Heat the oil in pan over high heat.Add
the garlic,shalllots,zucchini pulp and mushrooms. Saute for 1 minute.Add
tomato paste and cheese.Stir until well blended and fillthe zucchini shells
with the mixture. Bake at 350 for about 20 minutes. Serves 6.
From The Oberlin College Inn
Oberlin, Ohio
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Betsy at TKL (11:11:35 pm) :
Date: Thu, 28 Apr 1994 15:50:02 EDT
From: BETH WOODELL (woodell@UMUC.UMD.EDU)
From the original Moosewood Cookbook.
Zucchini-Crusted Pizza (seves 4-6)
^^^^^^^^^^^^^^^^^^^^^^
3 1/2 c shredded zucchini
3 eggs, beaten
1/3 c flour
1/2 c grated Mozzarella cheese
1/2 c grated Parmesan cheese
1 tbsp minced fresh basil or 1/2 tsp dried
Olive oil
Pizza sauce and desired toppings
Preheat oven to 350. Salt the zucchini lightly and let it sit in a sieve
or colander for 15 minutes. Gently squeeze out all the excess moisture.
Combine zucchini with remaining crust ingredients, adding salt & pepper to
taste, and spread into an oiled 13 x 9 baking pan. Bake 20-25 minutes, until
the surface is dry and firm. Brush the top with oil and broil under moderate
heat for 5 minutes. Now add your sauce and other desired toppings and heat
the pizza in a 350 oven for about 25 minutes. Serve hot. (I cannot make
claims for this recipe as a cold breakfast dish.)
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Terri, ID (11:13:21 pm) : KILLER CHOCOLATE CAKE
1 Chocolate Cake Mix
1 Instant Chocolate Pudding Mix
1 LB. Sour Cream
4 Eggs
1/2 C Water
1/2 C Oil
1 12oz Package Semi-Sweet Morsels
Pre heat oven to 350
Mix first 6 ingredients. After mixed well
add 1/2 package of chocolate chips.
In bundt or angel food pan oil and flour.
Add cake mix then sprinkel rest of chocolate chips.
Bake 50 to 60 minutes.
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sara, ga (11:13:30 pm) : these look good:
ZUCCHINI PANCAKES
1 egg
1 c. grated golden zucchini, unpeeled
1/2 c. minced onion
1 tbsp. slivered sweet red pepper
1 tbsp. dry bread crumbs
1/4 tsp. salt
Pinch oregano
Dash hot pepper sauce
1 tbsp. butter or vegetable oil
In bowl beat egg. Mix in zucchini, onion, red pepper, bread crumbs, salt,
oregano and hot pepper sauce. In large skillet melt butter or heat oil on
medium-high. Spoon in about 1/4 cup zucchini mixture. Spread to about 1/4
inch thickness. Cook 3-4 minutes per side until golden. Serve immediately.
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sara, ga (11:16:17 pm) : ZUCCHINI AND ONION PIZZA
Homemade pizza dough or 1 loaf frozen
bread dough, thawed
4 c. sliced onions
4 tbsp. oil
2 c. sliced zucchini
1 tsp. salt
1 tsp. dried basil
4 tbsp. Parmesan cheese
8 oz. shredded Mozzarella
Divide dough to make 2 (12-inch) pizzas on greased pans. Saute onion in oil
until soft; stir in zucchini, basil and salt and saute 5 minutes more.
Remove from heat. Sprinkle Parmesan cheese evenly over each pizza dough.
Spread half of onion-zucchini mixture over each pizza and top with
Mozzarella. Bake at 450 degrees for 15 minutes.
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Betsy at TKL (11:17:23 pm) :
Date: Tue, 12 Jul 1994 10:00:22 PDT
From: hs.Roch811sd@XEROX.COM
Subject: Zucchini- Assorted recipes
Zucchini Stuffed
I put them in boiling water and parboil them whole for about 5 minutes then
I cut them lengthwise and scoop out the seeds which I keep and mix with
seasoned
ground beef, onion, green pepper & cooked rice. The measurements have to be
according to the size of the space you are filling. I top this with Parmesan
cheese, and spaghetti sauce or tomato sauce. The sauce can be omitted and if
this is done then I use the cheese and seasoned breadcrumbs.
This is a different way to use the zukes and there are probably a dozen
different ways to fill them. My daughter who is a vegetarian does the same
as above but substitutes tunafish for the ground beef, and that works out
fine too.
***********
Zucchini Stuffed
Cut the large zucchini in half length wise. Scoop out the seeds, then par
boil the zucchini for about 5 minutes. Remove from water and let drain for
about 10 or 15 minutes on a paper towel. Mix up your favorite meatloaf
mixture and stuff the zucchini. Bake until the meat loaf is almost done,
then cover the meat mixture with tomato sauce and return to oven for a while
longer, 5 minutes before the meatloaf is done cover the meat mixture and the
zucchini with grated cheese, return to the oven and bake until the cheese is
bubbly and turning brown. Remove from oven and serve with your favorite
vegetables.
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Betsy at TKL (11:19:41 pm) :
From: Lynn Schneiderman lynns@BLUEJAY.CREIGHTON.EDU
To: Multiple recipients of list EAT-L EAT-L@VTVM1.CC.VT.EDU
Zucchini Parmesan
4 small zucchinis(fingerlings) or 1 large one(or eggplant)
2 cans stewed tomatoes
1/2 onion chopped
1 can of water
2 cloves of garlic - pressed
parmesian cheese
In an electric frying pan, brown the onions and garlic in a small amount
of oil. Slice the zucchini or eggplant. Put this in next and then add
the stewed tomatoes and water. Let simmer covered for about 10 minutes.
Stir, then add a generous covering of parmesian cheese. Cover, let simmer
about 10 more minutes, add more parmesian. When the liquid has decreased
so that it just covers the pan, then it's ready to serve. Sprinkle one
final time with cheese and serve. :))