| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 160.1 | | PUNDIT::POTUCEK | | Mon Aug 12 1985 22:05 | 43 |
| ********************************************************************************
ZUCCHINI PARMESAN
Ingredients: Serves 4 - 6
1 Large Zucchini (12"Long) Large Cassarole Dish
8 Oz. Mozzarella Cheese Shredded
1 small jar Ragu Spaghetti Sauce
1 Can Tomato Paste (To make sauce, mix spaghetti
1 jar Ragu Cooking Sauce - Wine Style sauce, tomato paste, cooking
- Cooking Oil sauce, and 4 oz. water with
2 Eggs 2 tbs. sugar)
- Bread Crumbs
- Milk
- Sugar
- Parmesan Cheese
Wash zucchini. Slice into 1/4 to 1/2 inch thick slices. Mix eggs with
some milk. Dip slices into egg and milk mixture, then coat with bread-crumbs.
Fry slices in hot oil, browning both sides. Drain on paper towel.
In a large cassarole dish, cover bottom with sauce (above). Make a
layer of zucchini and sprinkle with mozzarella cheese.
Spoon sauce onto each piece. Repeat, making layers as above. About
halfway through, sprinkle parmesan cheese on the middle layer.
On the last layer (the top), sprinkle the remaining mozzarella cheese
and then the sauce on top of that. Top off with a light layer of parmesan
cheese.
Bake until bubbly @ 350 F. and a terrific smell comes from the oven.
Serve happily with Garlic Bread.
GOOD EATING,
/jmp
|
| 160.2 | | PUNDIT::POTUCEK | | Mon Aug 12 1985 22:46 | 79 |
| ********************************************************************************
STUFFED ZUCCHINI (WITH VARIATIONS)
Ingredients: Serves 4 - 6
1 Large 2-3 Lb. zucchini (or several smaller ones)
1 Lb. sweet Italian Sausage (skinned)
1/2 cup Chopped pepperoni or smoked beef sausage (or ground beef 1/2Lb.))
1 Onion chopped
1 Green Pepper (Sweet) diced
1 tsp mixed Italian Herbs (Oregano, Basil,Marjoram, etc.)
1+1/2 cups grated mozzarella cheese
3/4 cup grated parmesan cheese
1/4 tsp cooking oil
1 Large Jar Tomato Sauce (Ragu, Prince,etc.)
Prepare zucchini --
Wash and remove stem. Cut lengthwise in half. Hollow out center to an
inch or two from the end. Save center seeds and insides. Place in a baking
dish coated with cooking oil and some tomato sauce. Set aside.
Follow the next three steps, removing grease after each step.
1. In a skillet, brown the skinned sausages and other meat used. Remove from
pan and set aside.
2. In the same skillet, saute onions and pepper until soft but NOT burned.
3. Turn fire to low and add back the sausage/meat mix to the onion/pepper mix.
Add some of the zucchini insides and seeds. Add herbs, 1 cup mozzarella cheese
and 1/2 cup of the parmesan cheese.
Stir thoroughly until all are mixed together and remove from the heat.
Firmly stuff the zucchini, cover with tomato sauce, seal tightly with aluminum
foil and bake @ 300 F. for approximately 1+1/2 hours or until fork pierces
easily. (Smaller zucchini's will take less time).
Check after 45 minutes.
Remove from oven, uncover pan and sprinkle with remaining mozzarella and
parmesan cheeses. Return to oven until cheese melts.
Serve immediately with Vermicelli, rice, mashed potatoes, or noodles.
HINTS:
------ Smaller zucchini will have better flavor and cook faster. They can be
made in advance and frozen for smaller servings.
* * * * * * * * * * * *
VARIATIONS ON A THEME:
Mexican Flavor -- Use ground chuck, cheddar cheese, and chili powder.
French Flavor -- Use Ham and Swiss Cheese or Monterey Jack, mushrooms, and
thyme or rosemary for seasonings, and white sauce instead of tomato sauce. Or,
try Cream of Celery, Cream of Onion, or Cream of Cheese Soups and top with
home-made croutons.
Oriental Flavor -- Use beef or pork or both. Add bean sprouts, cooked and
diced celery, water chestnuts, and fresh mushrooms. Sauce can be made from
chicken or beef stock thickened with corn-starch and flavored with soy sauce.
Seafood Lovers -- Use crab, shrimp, lobster, or whatever seafood with Munster
Cheese, sauteed celery, with peppers and onions.
Creole Delight -- Add parsley and garlic, use tomato sauce and add some
"Louisiana HOT Sauce", and Worcestershire Sauce. Top with cheddar cheese and
bread crumbs.
Salut,
/jmp
|
| 160.3 | | MOTHER::RHINE | | Tue Aug 13 1985 00:23 | 14 |
| Here's another easy to make zucchini recipe that is delicious and easy to
prepare. It lends itself to modification and experimentation.
ZUCCHINI CASSEROLE
Slice a couple of zucchini into about 1/8" slices.
Butter the bottom of a baking pan.
Put a layer of zuccini in the pan
Follow with a layer of mozzerella cheese
Sprinkle with garlic powder and oregano and chopped parsley
Repeat the above three steps until the pan is almost full
Cover top with a layer of very fine bread crumbs
Put thin slices of butter on top of the bread crumbs
Bake in the oven until the cheese is melted and the crumbs are golden brown
|
| 160.4 | | SPMFG1::CUZZONES | | Tue Aug 13 1985 14:21 | 7 |
| It's embarassingly simple, but the way I like zucchini best is broiled.
Slice lengthwise, dot with butter, sprinkle with salt & pepper, and place
6" under the broiler for about 8 minutes (until golden brown). The
squash retains it's crispness, and the taste is sweet and mild. With
melted butter, you can even do it on the grill.
Steve
|
| 160.5 | | HARRY::MEDVECKY | | Thu Aug 15 1985 08:47 | 6 |
| Try this one...grate one or two zucchini and squeeze as much moisture as you
can out of it. Then put in large pot with one or two packages of fresh
spinach (use olive oil in pan). Cook until spinach has wilted and serve
with parmesian cheese.
Rick
|
| 160.14 | More Zucchini | BELKER::KENT | | Sun Aug 18 1985 23:29 | 716 |
|
W A Y S W I T H Z U C C H I N I
Sauteed Summer Squash
---------------------
1. 2 cups diced squash
2. 3 tablespoons butter or olive oil
3. 1 cup minced onion
4. 1/2 teaspoon salt
5. 1/4 teaspoon pepper
6. chopped parsley or basil
7. grated Parmesan cheese or tomato sauce
Melt butter in skillet; saute onions in butter until golden. Add
squash, salt and pepper to skillet. Lower heat, cover skillet and
cook until squash is tender, about 10 minutes, shaking pan
occasionally to keep squash from sticking. Serve squash sprinkled
with parsley, basil, cheese or tomato sauce. Makes four servings.
Baked Zucchini and Tomatoes
---------------------------
1. 2 medium-sized zucchini
2. 2 medium-sized tomatoes
3. 2 medium-sized onions
4. salt and pepper
5. butter or margarine
6. 1 cup buttered crumbs
Wash the zucchini; do not peel it unless skin is hard. Peel the
tomatoes and the onions. Slice the vegetables into very thin
crosswise slices. In a greased baking dish make alternate layers of
zucchini, tomatoes, and onions, sprinkling each layer with a little
salt and pepper and dotting with butterered crumbs. Bake in a
moderate oven (350 deg. F) until the vegetables are tender. Makes
four servings.
Ways with Zucchini Page 2
Zucchini, Armenian style
------------------------
1. 2 pounds zucchini, washed and trimmed
2. 1 cup ground lamb, preferably shoulder, or 1 lb. lamb patties
3. 1/2 cup raw rice
4. 1 tablespoon chopped parsley
5. 1 small onion, chopped fine
6. 1/2 cup stewed tomatoes
7. salt and fresh black pepper to taste
Peel the zucchini and cut into three-inch lengths. Scoop out the
centers. Soak the vegetable in cold salted water about one-half hour.
Mix the lamb with the rice, onion, parsley, tomatoes, salt and pepper.
Drain the zucchini and fill the hollows with the lab mixture. Arrange
in a saucepan and add water to the depth of one inch. The water
should not reach more than halfway up the sides of the zucchini.
Cover the pan tightly and simmer over low heat until the rice is
tender, about one hour. Check from time to time to see that the water
has not evaporated. Makes six servings.
Les Courgettes Florentine
-------------------------
1. 3 medium zucchini, washed and trimmed
2. 2 lbs. fresh spinach, well washed and trimmed
3. 2 tablespoons butter
4. 2 tablespoons flour
5. 1/2 cup milk
6. 1/2 cup cream
7. salt and freshly ground black pepper to taste
8. 1/4 teaspoon nutmeg
9. 1/4 cup grated Parmesan or Gruyere cheese
Peel the squash and halve lengthwise. Scoop out the center. Cook the
zucchini in a little salted water until barely tender. Meanwhile,
cook the spinach until barely tender. Drain and chop coarsely.
Preheat oven to moderate (350 deg. F). In a saucepan melt the
butter; add the flour and stir with a wire whisk until the sauce is
thickened and smooth. Remove the sauce from the heat and stir in the
remaining ingredients. Stir in the chopped spinach and spoon the
mixture into the squash halves. Arrange the squash in a baking dish
and sprinkle with additional grated Parmesan cheese and melted butter.
Bake until heated through. Just before serving, brown under the
Ways with Zucchini Page 3
broiler. Makes six servings.
Zucchini and mushroom casserole
-------------------------------
1. 1 lb. zucchini, trimmed and scrubbed
2. pinch of fresh chopped or dried dill
3. 1 clove garlic
4. boiling salted water
5. 1/2 lb. mushrooms, sliced
6. 3 tablespoons butter
7. 2 tablespoons flour
8. 1 cup sour cream
9. buttered bread crumbs
Cut the zucchini crosswise into one-inch slices, add the dill and
garlic and boiling salted water to cover; return to a boil. Reduce
the heat, cover and simmer gently until the vegetable is tender; do
not overcook. Drain, reserving two tablespoons of the cooking liquid.
Discard the garlic. Saute the mushroom in butter five minutes,
stirring occasionally. Stir in the flour and cook two minutes longer.
Add the sour cream, zucchini, and reserved cooking liquid, stirring
constantly. Correct the seasonings and heat thoroughly but do not
boil. Transfer the mixture to a casserole and top with buttered bread
crumbs. Brown quickly under high broiler heat. Makes six servings.
Zucchini in a skillet
---------------------
1. 2 tablespoons drippings or other fat
2. 1 medium onion, sliced
3. 1 cup chopped tomatoes, canned or fresh
4. 3/4 teaspoon salt
5. freshly ground black pepper to taste
6. 1/2 bay leaf
7. 3 medium zucchini, cut into 1-inch pieces
Heat the fat, add the onion and saute until transparent. Add the
tomatoes, salt, pepper, and bay leaf. Simmer five minutes. Add the
Ways with Zucchini Page 4
zucchini to the sauce, cover and simmer until tender, about eight to
ten minutes. Makes four servings.
Stuffed zucchini
----------------
1. 1 cup ground ham
2. 1/2 cup soft bread crumbs
3. 1/2 teaspoon dry mustard
4. 1/2 teaspoon salt
5. 1/8 teaspoon freshly ground black pepper
6. 2 tablespoons minced onion
7. 1/2 cup cheese
8. 2 lbs. zucchini
9. 1/4 cup oil
10. 1 clove garlic, crushed
11. 1 1/2 teaspoon cornstarch
12. 1/2 cup canned tomato sauce
Preheat oven to moderate (350 deg.). Combine the ham, crumbs,
mustard, salt, pepper, onion, and cheese. Wash the zucchini
thoroughly and cut into three-inch lengths. Scoop out the centers
with an apple corer, leaving a shell one-quarter inch thick. Stuff
with the ham mixture. Place the zucchini in a baking pan and add the
oil and garlic. Cover and bake until the squash is tender, 45 to 50
minutes. Remove from pan. Mix the cornstarch with the tomato sauce
and stir into the pan. Cook over low heat until thickened. Skim off
the excess fat and spoon the sauce over the zucchini. Makes six
servings.
Zucchini Lasagna
----------------
1. 1 large zucchini
2. 1/4 cup flour
3. 1 egg, beaten
4. 1 teaspoon salt
5. 3 tablespoons milk
6. 1/4 teaspoon chopped parsley
Ways with Zucchini Page 5
7. 1 lb. cream cheese (or ricotta)
8. 2 eggs
9. 1/4 teaspoon pepper
10. 1/4 teaspoon chopped parsley
11. 2 tablespoons grated Parmesan or Romano cheese
12. Scormozza or mozzarella cheese, optional
13. 2 cups gravy (spaghetti sauce)
Mix one egg, 1/2 teaspoon salt, 1/2 teaspoon parsley, and milk in a
small bowl. Wash zucchini; slice into 1/4 inch thick pieces. Dip in
flour and then into egg mixture. Heat 3/4 inch of oil in large frying
pan and fry zucchini slices until golden brown, turning once. Mix
cream cheese, 1/2 teaspoon salt, 2 eggs , and pepper. Into an 8 X
10-inch baking pan, put a layer of fried zucchini, a layer of gravy, a
layer of zucchini and a layer of cream cheese mixture. Repeat until
all are used. Last layer should be gravy. Top with grated cheese.
Put mozzarella or Scormozza cheese between layers, if desired. Bake
in 350 deg. F oven for 1 hour or until bubbly.
Zucchini ragout
---------------
1. 5 zucchini or summer squash, 1/3 inch slices
2. 3 tablespoons vegetable oil
3. 2 tablespoon butter
4. 2 cups thinly sliced onions
5. 2 green peppers, cut into strips
6. 3 stalks celery, sliced
7. 2 tomatoes, peeled, cut into strips
8. 1 tablespoon minced basil
9. 1 tablespoon minced parsley
10. 1 teaspoon minced garlic
11. 1 teaspoon tomato paste
12. salt and pepper to taste
In a large skillet saute zucchini in oil over moderate heat until they
are lightly browned. Turned the rounds, brown lightly on the other
side, and transfer the squash to a bowl. Add butter and onions to the
pan and saute the onion util it is softened and lightly colored. Add
peppers and celery and cook the mixture, stirring for 5 minutes. Add
tomatoes and seasonings and simmer mixture over low heat for 20
minutes. Add zucchini to pan and simmer until zucchini is cooked.
Makes six servings.
Ways with Zucchini Page 6
Zucchini with cream
-------------------
1. 2 lbs. zucchini
2. 2 tablespoons vinegar
3. 2 tablespoons lemon juice
4. 1 teaspoon salt
5. 2 tablespoons butter
6. 2 tablespoons flour
7. 1 teaspoon paprika
8. 1/2 cup light cream, scalded
9. 1/2 cup sour cream
10. 2 tablespoons snipped dill
Peel and trim zucchini, cut it lengthwise into 1/4 inch thick strips
and in a bowl toss the strips with vinegar, lemon juice, and salt.
Let the strips marinate for 15 minutes and drain them in a colander,
pressing them lightly. In a skillet, cook the zucchini in 2
tablespoons butter, covered, over low heat for 10 minutes. In
saucepan combine butter and flour and cook, stirring for 3 minutes.
Remove the pan from the heat. Stir in paprika and light cream and
blend until the mixture is smooth. Cook the mixture over low heat,
stirring until the mixture thickens. Stir in sour cream, pour sauce
over the zucchini, and toss the mixture lightly. Bring to a boil,
cook for 2 minutes, and stir in dill. Season with salt to taste.
Makes six servings.
Zucchini souffle
----------------
1. 1/2 lb. zucchini, grated
2. 1/4 teaspoon salt
3. 2 tablespoons Parmesan cheese
4. 3 tablespoons butter
5. 3 tablespoons flour
6. 3/4 cup milk, scalded
7. 1/4 cup minced onion
8. 2 tablespoons butter
9. 1/2 cup grated Swiss cheese
10. 1/4 cup grated Parmesan cheese
11. nutmeg, salt, pepper, to taste
12. 5 egg whites
13. 1/4 teaspoon cream of tartar
Ways with Zucchini Page 7
In a colander, toss grated zucchini with 1/4 teaspoon salt and let it
stand for 30 minutes. Butter a 1 1/2 quart souffle dish and sprinkle
it with 2 tablespoons Parmesan cheese. Squeeze the zucchini in a tea
towel, removing as much water as possible. Make a white sauce with
butter, flour, and milk. Transfer the sauce to a large bowl. Saute
the onions in butter and add the zucchini, cooking the mixture for 2
minutes. Add zucchini mixture, Swiss and Parmesan cheeses, and
seasonings to white sauce, mix will. Beat egg whites until they are
foamy, add cream of tartar, pinch of salt and continue beating the
whites until they hold stiff peaks. Fold whites into the zucchini
mixture and pour into souffle dish. Bake at 375 deg. F for 30
minutes or until it is puffed and golden. Makes four servings.
Summer squash casserole
-----------------------
1. 2 lbs. summer squash, diced
2. 1/4 cup butter
3. 2 tablespoons sugar
4. 1/2 cup grated Cheddar cheese
5. 1 egg, beaten
6. salt and pepper to taste
7. 1 1/2 cups bread crumbs
8. 1/3 cup melted butter
Cook summer squash until it is very tender. Drain it and transfer it
to a bowl. Mash the squash with butter, and add sugar cheese. Let
mixture cool slightly and stir in egg, salt, and pepper. In another
bowl combine bread crumbs and melted butter. Transfer squash mixture
to a buttered baking dish and sprinkle it with bread crumbs. Bake at
350 deg. F for 30 minutes or until crumbs are golden brown.
Zucchini pie
------------
1. 1 1/2 lbs. zucchini, sliced into 1/4 inch rounds
2. 1/4 cup butter or oil
3. 1/4 cup butter
4. 1/4 cup flour
Ways with Zucchini Page 8
5. 2/3 cup scalded milk
6. 1/3 cup grated Parmesan cheese
7. 1 egg, beaten
8. nutmeg, salt, pepper to taste
9. 1/4 cup bread crumbs
Saute zucchini slices in butter or oil until they are lightly browned
and barely tender. Drain in a paper towel, then transfer to bowl.
Make white sauce with 1/4 cup butter, flour, and milk. Stir in
Parmesan cheese and simmer until cheese is melted. Remove pan from
heat, stir in egg and seasonings. Pour sauce over zucchini and fold
together lightly. Pour mixture into a 9-inch pie plate, buttered and
sprinkled with bread crumbs. Bake at 400 deg. F for 30 minutes, or
until pie is golden. Let pie cool 10 minutes before serving. Makes
four to six servings.
Ratatouille
-----------
1. 3 onions, chopped
2. 6 large tomatoes
3. 3 zucchini, diced
4. 1 eggplant, diced
5. 2 cloves garlic, minced
6. 1 - 1 1/2 bay leaves
7. thyme, basil, rosemary to taste
8. 1 green pepper, chopped
9. 1 red pepper, chopped
10. 1/2 cup vegetable oil
11. salt and pepper to taste
Simmer chopped onions in water with cover for 20 minutes. Peel and
core tomatoes. In a large flameproof casserole, mix eggplant,
zucchini, and seasonings. Drain onions, and add to casserole with
oil. Simmer the mixture, covered, for 15 minutes. Add peppers and
simmer the mixture, covered, for 15 additional minutes. Stir in
tomatoes. Adjust seasoning, if necessary, and simmer, covered, until
the vegetables are tender. Simmer, uncovered, until the ratatouille
is thickened. Makes two quarts.
Ways with Zucchini Page 9
Chilled Zucchini soup
---------------------
1.
2.
3. 2 lbs. zucchini, washed and chopped
4. 1 cup minced onion
5. 6 tablespoons butter
6. 1 tablespoon curry powder
7. 1 tablespoon ground cumin
8. 2 cups condensed chicken broth
9. 3 cups buttermilk
10. salt and pepper
11. 1/2 carrot, thinly sliced
12. 1/2 zucchini, thinly sliced
13. 2 radishes, thinly sliced
Melt butter in a large heavy saucepan. Cook onions and zucchini,
covered, over moderate heat until zucchini is tender, about 15
minutes. Add curry powder and cummin; cook mixture fo 2 minutes.
Stir in chicken broth. Puree the mixture in batches in blender or
food processor. Transfer puree to large bowl, stir in buttermilk and
salt and pepper to taste. Chill soup for 4 hours. Chill vegetables
in ice water to cover at least 1 hour. Drain vegetables and pat dry.
Use as garnish for chilled soup. Makes six servings.
Zucchini soup
-------------
1. 2 lbs. zucchini, unpared and cut up
2. 1 medium onion, chopped
3. 2 tablespoons butter
4. 1 teaspoon curry powder
5. 1 teaspoon salt
6. 1 3 1/2 oz. can chicken broth, not condensed
Saute onions in butter. Add remaining ingredients and cook until
zucchini is soft (15-20 minutes). Put in blender in batches and blend
until smooth. Makes five cups. Freezes well. Good hot or cold.
Ways with Zucchini Page 10
Zucchini pickles
----------------
1. 2 lbs. small zucchini
2. 2 medium onions
3. 1/4 cup salt
4. 2 cups white vinegar
5. 1 cup sugar (or for dieters - 2 tablespoons Sucaryl)
6. 1 teaspoon each celery seed, mustard seed, ground tumeric
7. 1/2 teaspoon powdered mustard
Wash zucchini. Cut unpeeled zucchini and peeled onions into very thin
slices and drop into crock or bowl. Cover with water and add salt.
Let stand for 1 hour; drain. Mix remaining ingredients and bring to
boil. Pour over zucchini and onion. Let stand one hour. Put in
kettle and bring to boil. Cook for 3 minutes. Pack into hot, clean
jars. Process in boiling water bath for 5 minutes. Can be eaten the
following day.
Zucchini relish
---------------
1. 10 cups chopped unpeeled zucchini
2. 4 cups chopped onions
3. 5 tablespoons salt
4. 1 tablespoon cornstarch
5. 2 tablespoons celery seed, optional
6. 1 sweet red pepper, chopped
7. 1 green pepper, chopped
8. 4 cups sugar
9. 2 1/2 cups vinegar
10. 1 tablespoon tumeric
11. 1 teaspoon black pepper
Mix zucchini, onions, and salt. Let stand overnight. In morning,
rinse and drain. Add remaining ingredients, mix and simmer for 30
minutes. Pour into sterilized jars and seal at once. Process 5
minutes in boiling water bath. Makes six pints.
Ways with Zucchini Page 11
Zucchini relish
---------------
1. 6 large zucchini, trimmed
2. 4 large onions
3. 1 green pepper
4. 1 red pepper
5. 1/2 cup salt
6. 3 cups sugar
7. 2 1/2 cups vinegar
8. 2 teaspoons tumeric
9. 2 teaspoons celery seed
Work through a food chopper the zucchini, onions, pepper (with seeds
and ribs removed). If a coarser relish is desired, chop vegetables by
hand. Cover the begetables with ice water in which the salt has been
dissolved. Let the mixture stand for one hour. Drain the mixture and
rinse well under running cold water. Drain thoroughly and set aside.
In a saucepan, boil the sugar, vinegar, 1 cup water, tumeric, and
celery seed for 3 minutes. Add the vegetable mixture and cook the
relish over low heat for 10-15 minutes. While it is still hot, spoon
relish into 7 one-half pint jars and seal the tops securely. Process
5 minutes in boiling water bath.
Zucchini bread
--------------
1. 3 eggs
2. 1 1/2 cups sugar
3. 1 cup vegetable oil
4. 1 tablespoon vanilla
5. 2 cups grated, unpeeled zucchini
6. 2 cups sifted flour
7. 1 tablespoon cinnamon
8. 1 teaspoon salt or baking soda
9. 1/4 teaspoon baking powder
10. 1 cup chopped walnuts
Beat eggs until frothy; add sugar, oil, and vanilla and beat until
mixture is thick and lemon colored. Stir in zucchini. Sift dry
ingredients together and blend into egg mixture. Fold in nuts. Pour
batter into two greased and floured loaf pans. Bake at 360 deg. F
for one hour or until cake tester inserted in center comes out clean.
Remove from pans after 10 minutes.
Ways with Zucchini Page 12
Zucchini kugel
--------------
1. 2 1/2 lbs. zucchini, grated
2. 1 onion, grated
3. 1 potato, peeled and grated
4. 1 cup flour
5. 3 eggs, beaten
6. 1/4 cup oil
7. 2 1/2 teaspoons baking powder
8. 1 teaspoon salt
9. 1/4 teaspoon ground cumin
10. 1/4 teaspoon oregano
11. 3 drops tabasco
12. pepper to taste
In a colander, sprinkle zucchini and onion with salt. Toss the
mixture and let it stand for 1 hour. Rinse the vegetables under cold
running water. Drain well and transfer them to a bowl. Add remaining
ingredients; mix well. Transfer mixture to a well-buttered 11 X 7 X
3- inch baking dish. Bake at 350 deg. F for 1 hour and 20 minutes or
until top is brown. Let kugel stand for 10 minutes before cutting.
Chocolate zucchini cake
-----------------------
1. 1/2 cup soft margarine
2. 1/2 cup vegetable oil
3. 1 3/4 cups sugar
4. 2 eggs
5. 1 teaspoon vanilla
6. 6 tablespoons cocoa
7. 1/2 cup sour milk
8. 2 1/2 cups unsifted flour
9. 1 teaspoon baking soda
10. pinch of salt
11. 1/2 teaspoon cinnamon
12. 1/2 teaspoon cloves
13. pkg. chocolate chips
14. 1/2 teaspoon baking powder
15. 2 cups cups finely diced zucchini
16. nuts, optional
Beat margarine, oil, sugar, eggs, vanilla, and sour milk with mixer.
Ways with Zucchini Page 13
Mix dry ingredients and add to creamed mixture; beat well. Stir in
diced zucchini. Pour batter into greased and floured 13 X 9 X 2-inch
pan. Sprinkle top with chocolate chips. Bake at 325 deg. F for 55
minutes.
Blonde brownies
---------------
1. 1/2 cup margarine
2. 1 tablespoon hot water
3. 1 cup brown sugar
4. 1 egg
5. 1 teaspoon vanilla
6. 1 cup unsifted flour
7. 1 teaspoon baking powder
8. 1/8 teaspoon baking soda
9. 1/2 teaspoon salt
10. 3/4 cup peeled and diced zucchini
11. 1/2 cup chopped nuts
12. 1/4 cup butterscotch bits or chocolate chips
In a large pan melt margarine with hot water. Add brown sugar and
beat well. Cool. Add egg and vanilla; beat. Mix dry ingredients and
add to sugar mixture. Stir in zucchini and nuts. Pour mixture into a
well greased 9 X 9-inch pan. Sprinkle with butterscotch or chocolate
chips. Bake at 350 deg. F for 30 minutes.
|
| 160.6 | | PISCES::GAUDETTE | | Wed Aug 28 1985 21:35 | 15 |
|
Just tried this this year, and found it to be great.
coat zucchini in olive oil, let set for about 1/2 hour.
cook directly on grill ( similar to broiling, but with grilled taste )
until browned.
Try the same with green and red peppers.
From Boston Globe Magazine this summer.
enjoy, (lots of zucchini coming up in my garden)
Peter
|
| 160.7 | | BELKER::BLESSLEY | | Thu Aug 29 1985 22:06 | 49 |
| All the news that's fit to eat, er, print, for you Zukophiles:
Dateline: Keene, NH 24-Aug-1985 (reprinted from Boston Globe. [comments
mine..])
In song, sport and dance, the humble summer squash was honored yesterday at the
Fourth Annual International Zucchini Festival.
"I think it's hysterical," said Pat Mazaleski, a zucchini fan from Everett,
Mass. "I didn't know you could do so many things with a zucchini."
The festival, which blossomed [get it? blossomed] in Harrisville to benefit the
private Harrisville School and to ease the usual garden glut of zucchini,,
was moved to Keene State College this year, because the vent had outgrown the
tiny village. The 1985 edition reflected its new location with the theme,
"Zucchini goes to College."
The competitive events involving the vegetable included biggest zucchini on
campus, most sophomoric zucchini, best alma mater song for Zucchini State
University and zucchini touch football - no punting allowed. Hundreds of people
traded dollars and quarters for the currency of the day - one zuke equaled a
quarter, 50 cents was a gadzuke, and a dollar was exchanged for a great
gadzuke.
The college green [get it? green] was awash with zucchini shaped balloons,
zucchini carving contestants and competitive events, such as a zucchini
motocross with young boys jumping over the squash on bikes. The winner hurdled
43 zucchinis.
Buttsy Letourneau of Keene, dressed in zucchini-green tights, led a zuke-
aerobics class. "It's just like aerobics, but we do everything with zukes." she
said. [I'd like to see that...]
Organizers of the festival had asked Christa McAuliffe, the Concord, N.H.,
educator selected as NASA's teacher in space, to attend the festival and bring
a prize-winning zuke aboard her Jan. 22 space shuttle flight McAuliffe had not
responded to the toungue-in-cheek request. [smart woman!]
The festival feature more then 30 exhibits and games on zucchini. The included
best zucchini rock video, most people squashed [ark, ark] into a zucchini crate,
greased zucchini toss and best zucchini impersonation.
Organizers said they were please with the festival's new location.
"I think if there's any real difference it's that there was a lot of local
energy in Harrisville," said Martha Temple, a member of the Zucchini Central
committee. "This year, it's more of a walk-through crowd".
[Gad, zukes. ]
|
| 160.23 | Veggie Casserole | WILVAX::LIONETTA | | Thu Sep 25 1986 15:15 | 28 |
| Gary,
I've tied a string around my finger to remember a zucchini bread
recipe that I love.
Another one I just recently tried is a casserole that goes like
this:
Ingredients: For Veggie Casserole
1 Zucchini 1 large tomato
1 Package of Spinach 1 cup cottage cheese
1/2 Cup of bread crumbs (or Ricotta if you're
not watching calories!)
saute zucchini in butter/oil and line bottom of casserole dish,
mix Cheese with garlic, basil, oregano, (what ever your taste, and
I never measure this stuff), and bread crumbs. Layer half of this
mixture on top of the zucchini, next saute spinach (if frozen besure
to squeeze out water), place on top of cheese mixture, add another
layer of the cheese mixture. Saute sliced tomatoes and place on
top. Use cheese slice to make a lattice on top and sprinkle a little
parmesean. Bake at 350 for about 35 minutes.
Enjoy,
/bernadette
|
| 160.21 | MOCK LASANGA | FROST::BARBER | | Fri Sep 26 1986 08:29 | 21 |
|
I have never really gone by a recipe for this, but I'll tell you
what I use and you can add or sub. to taste.
2 small to med zuchine, sliced
1 jar Ragu spagetti sauce
about 2cps of cottage cheese
tblspn of parsley flakes
1/4 cp of parmassen cheese
sharp cheddar cheese
Mix cottage cheese, parsley flakes and parmassen cheese in small
bowl. In 9x13 layer sliced zuchine, 1/2 of the cottage cheese
mixture, cover with sauce, another layer of zuchine, remaining
cottage cheese mixture,sauce,zuchine,sauce. Bake in preheated
over at 350 F for approximately 50 minutes, layer top with
cheddar cheese and cook another 5 minutes or until cheese is
melted. Remove from oven and let it set for about 20 to 30 minutes.
|
| 160.22 | THE ZUCCHINI COOKBOOK | KAOFS::DAOUST | | Fri Sep 26 1986 09:50 | 7 |
| If you are looking for a cookbook solely devoted to zucchini, try "The
Zucchini Cookbook". The author is Paula Simmons and it is published by
Pacific Search Press. It even has a recipe for BEER_BATTERED BLOSSOMS, I
personally haven't tried it but it sounds good.
Enjoy,
Mike
|
| 160.8 | Zuchinni in Stewed Tomatoes | DARTS::LRP | | Mon Aug 24 1987 15:42 | 14 |
| Here's a recipe that some one gave me a couple of weeks ago and
I've been making it and devoring it ever since
Zuchinni
Onion
Stewed Tomatoes
Butter or Oil
Cut Zuccinni into slices
Cut onion in to slices
Brown in skillet with butter or oil
after Zuchinni is slightly brown add Stewwed Tomatoes
Simmer and serve
|
| 160.24 | <zucchini soup??> | FOCUS1::BACOT | | Tue Aug 25 1987 05:41 | 21 |
| zucchini soup
2 medium zucchini sliced with skins on (important)
1 scallion (spring onion)
1 tablespoon unsalted butter/marg
1 clove garlic (minced)
1/2 cup heavy cream
1/2 cup sour cream (lean cream ok)
1 tspn curry
1 can chicken broth (defatted if possible)
saute first 4 ingredients for 5 minutes, add curry,
add chicken broth and lower heat to simmer
and add sourcream and heavy cream cook over medium
heat for 15 minutes, pour mixture into blender and
puree. serve hot or cold, this is one of the best soups
I have ever tasted, inevitable guests want 2 or 3 servings
so suggest you have a light main course planned.
|
| 160.25 | chili and biscuits | FOCUS1::BACOT | | Tue Aug 25 1987 05:55 | 37 |
| zucchini & chicken chili
2 medium zucchini diced
3 cloves garlic minced
1 medium onion sliced
3 scallions sliced (include some green)
1 1b fresh tomatoes or 1 14oz can italian style whole tomatoes
1 tablespoon chili powder
dash of hot sauce
red pepper to taste
2 tablespoons olive oil
1 chicken breast boned and diced
saute onions, garlic and zucchini in olive oil until onions
are transparent, don't burn garlic, add chili powder, pepper and
hot sauce, add chicken breast and tomatoes, simmer for about
1/2 hour or so serve with basil biscuits...
Basil biscuits
1 cup flour (regular)
1/2 tablespoon baking powder
1 tspn salt
7 tablespoons milk (buttermilk or regular)
2 tablespoons butter or crisco
3 or 4 tablespoons of sweet basil fresh or dried
3 or 4 tablespoons romano cheese
sift flour and baking powder and salt, 4 or 5 times,
using fingers work butter/crisco into flour until
it resembles course meal, add basil and cheese,
add milk a little at a time to from dough, don't work it too much,
roll out onto floured surface and cut into biscuits
bake at 425 for 10-12 minutes, makes 10 - 12 small biscuits.
|
| 160.9 | This is great stuff! | SSDEVO::RICHARD | Real men drive Academy | Tue Jan 12 1988 13:39 | 22 |
| Re. < Note 160.8 by DARTS::LRP >
-< Zuchinni in Stewed Tomatoes >-
> Here's a recipe that some one gave me a couple of weeks ago and
> I've been making it and devoring it ever since
> Zuchinni
> Onion
> Stewed Tomatoes
> Butter or Oil
>
> Cut Zuccinni into slices
> Cut onion in to slices
> Brown in skillet with butter or oil
> after Zuchinni is slightly brown add Stewwed Tomatoes
> Simmer and serve
One way to enhance this delicious dish is to add a little minced garlic and
Italian seasoning. I usually cook the garlic in the oil until it is slightly
brown and then add the vegetables and Italian seasoning. Olive oil works best.
/Mike
|
| 160.11 | another addition | CUERVO::SAVAGE | | Thu Sep 29 1988 15:37 | 2 |
| I made something similar to the recipe in 160.8 but I used fresh
plum tomatoes and added a little grated cheese just before serving.
|
| 160.27 | Steamed, with tomatoe wedges! | MDA::NEWSTED | | Tue Jul 25 1989 13:27 | 11 |
|
Slice zuchinni about 1/8 - 1/4 ", steam till tender, not mushy.
Flavor with oregano, fresh basil and garlic salt, salt and pepper.
Serve with cold Tomatoe wedges.
Too add a touch of gormet, top with pine-nuts. This takes
just minuts to prepare and the hot and cold mixture of the
zuchinni + Tomatoe is really complimemtary to a grilled
piece of steak, chicken, pork OR fish...it is a nice summer
dish....Fresh Zuchinni + Tomatos of course!
|
| 160.26 | ZUCCHINI PIE! | STEREO::WHITCOMB | | Tue Jul 25 1989 14:50 | 40 |
|
This is a really good one, and it gets better each day that it
is leftover.
ZUCCHINI PIE
------------
3 medium zucchini, sliced
1 dozen fresh mushrooms, sliced
1 large onion, chopped
3 eggs, beaten
Salt and pepper to taste
2 tsp. dried parsley
1 tsp. oregano
1/4 tsp. dill seed
1 large pkg. Pillsbury Crescent Rolls
3 TBS butter
Grated or thinly sliced cheese of your choice**
Separate crescent rolls and place in a greased quiche dish, pressing
together on bottom and up sides of dish to form crust. Set aside.
Saute zucchini and onion in butter for a few minutes, then add
mushrooms, salt, pepper and dill seed. When vegetables are
tender, pour mixture into prepared crust, add beaten eggs, and top
with cheese. Sprinkle parsley and oregano over cheese and bake at
325 for 30 minutes or until cheese is bubbly. Let set for 10
minutes before slicing.
** I don't have the original recipe in front of me, so I'm not sure
of the exact amount of cheese, but I usually use the pre-sliced
pkg. of muenster cheese which is the perfect amount. Any kind
of cheese can be used; just make sure that it completely covers
the vegetables. I've tried many different cheeses, but my favorites
by far are Muenster and Monterey Jack.
|
| 160.28 | Stir fry zucchini spears .. | OCTAVE::VIGNEAULT | We're all bozos on this Q-bus | Wed Aug 02 1989 12:54 | 30 |
|
re: .6
I have never actually tried mashing it. Maybe puree it in a food
processor after cooking, then strain through a sieve ?
Here's the way I like to cook zucchini, they're not muffins ...
Two medium zucchinis sliced into spears
1 tbsp soy sauce
1 tbsp sesame seeds
1 large Bermuda onion
1 2 or 3 cloves of garlic.
2 or 3 tbsp peanut oil
Heat oil in a wok; saute garlic until brown, remove and discard.
Saute Bermuda onion until transclucent, push to the side of wok or
remove
Add zucchini and saute until done to your liking (tender, firm or
whatever). When zucchini is done, add the sesame seeds, mix in the
onions, and stir fry an addittional minute or two.
The measurements can be changed to your own liking, these are just
starting suggestions.
- Larry
|
| 160.29 | ITALIAN ZUCCHINI SAUCE | MAMIE::PANTO | | Wed Aug 02 1989 13:35 | 31 |
| This recipe is an Italian favorite in our family, passed down from
my grandmother. I'm not quite sure how to spell it, but I can say
it. So, I'll spell it like it sounds. This is absolutely delicious
over pasta!!!
JUMBOTHO
Ingredients:
2 or 3 Fresh Zucchini 1 medium onion sliced
1 green pepper sliced cooking oil
1 big can of crushed tomatos 1 small can of tomato sauce
spices: garlic powder, basil, oregano, pepper, salt, parsley
First, put oil in the pan. Just enough to cover the bottom.
Add sliced onions and peppers. Peel the zucchini, slice down
the middle, then cut in pieces (about 1/8 inch thick). Add this
to oil, onions, and peppers. Then add your spices. I don't
measure them. I would estimate about 1/4 tsp. per spice.
Then, add the can of crushed tomatos. I usually use
Contadina crushed tomatos. Than add tomato sauce. Half-fill
crushed tomatos can with cold water and add this to the mixture.
Cook on medium heat for one hour. Delicious over spaghetti or
ziti. YUMMMM
Melissa
|
| 160.30 | We said JIMBOTHO or "Jimbo" for short | CARTUN::CASINGHINO | Crossroads seem to come and go | Thu Aug 03 1989 14:08 | 11 |
| re .8
Melissa -
I haven't heard the word JUMBOTHO in a long time!! My mother used
that recipe as a base for some very good meals. Sometimes she would
add cooked potatos or sliced sausages and even lamb cubes on occasion.
It was delicious. Thanks for jogging my memory!
Lorraine
|
| 160.31 | Zucchini relish | BOOKIE::AITEL | Everyone's entitled to my opinion. | Thu Aug 03 1989 23:44 | 38 |
| This is WONDERFUL stuff. Even the non-zucchini eaters will
like it - it tastes as much like zucchini as regular relish
tastes like cucumbers. Not too much!
Zucchini Relish
4 cups finely chopped zucchini
3 cups finely chopped carrots
4 cups finely chopped onion
2 cups finely chopped green bell pepper (2 large)
2 tablespoons salt or to taste
2 1/4 cups vinegar (use regular strong vinegar, not
a weaker strength herbal type)
3/4 cup dark brown sugar
1 tablespoon celery seed
1 teaspoon dry mustard (or more for a hotter relish)
1) Chop vegetables using the coarse blade of a food (meat) grinder
or in a food processor. (I did this by hand. It took a while.
I didn't do it as finely as commercial relish; more like corn relish
size.)
2) Combine all ingredients in a large pot. Cook 10 minutes or until
vegetables are tender but still crisp.
3) Immediately pack into clean hot pint jars, leaving 1/2 inch
headspace; seal.
4) Process in boiling-water bath 20 minutes.
Yield - 6 to 7 pints
Relish can be eaten immediately. Since it's cooked, you don't have
to wait for it to "pickle".
MMMMMmmmmmm good!
|
| 160.32 | SUGGESTION: MAKE A DOUBLE BATCH | ASABET::SOKOLOWSKI | | Tue Aug 08 1989 11:47 | 27 |
| ZUCCHINI WHOOPIE PIES
---------------------
1 C GRATED ZUCCHINI CREAM CHEESE FILLING
1 C SUGAR --------------------
1 TSP BAKING SODA 8 OZ. CREAM CHEESE
1 TSP BAKING POWDER 3 TBLS SOFTENED BUTTER
1/2 C VEGETABLE SHORTENING 1 LB CONFECTIONER'S SUGAR
1 EGG 2 TSP VANILLA
2 C FLOUR
1 TSP CINNAMON COMBINE ALL INGREDIENTS
1/2 TSP CLOVES AND BEAT UNTIL SMOOTH
1 TSP SALT
1/2 C MILK
1 TSP VANILLA
1 C CHOPPED WALNUTS
MIX TOGETHER THE ZUCCHINI, SUGAR, BAKING SODA, BAKING POWDER,
SHORTENING AND EGG. SIFT THE DRY INGREDIENTS TOGETHER AND ADD
ALTERNATELY WITH THE MILK. COMBINE UNTIL SMOOTH AND STIR IN
VANILLA AND NUTS.
DROP BY TABLESPOONSFULS ONTO LIGHTLY GREASED COOKIE SHEET AND
BAKE FOR 9-10 MINUTES AT 375 DEGREES.
REMOVE TO COOLING RACK AND FILL WITH CREAM CHEESE FILLING WHEN COOLED.
|
| 160.33 | Zucchini pickles - bread & butter type. | BOOKIE::AITEL | Everyone's entitled to my opinion. | Wed Aug 09 1989 23:33 | 46 |
| Ok, here's the pickle recipe, but do try the relish one too! I
made it with half zucch and half yellow summer squash, and it
sure is pretty and tasty.
Anyhow, you could probably use any summer squash or combination
of various summer squashes in this pickle.
2 medium onions, thinly sliced, slices cut in half
2 red or green bell peppers, skinned and seeded, cut into 1/4 inch
by 1 1/2 inch slices
2 quarts crosscut zucchini (1/2 inch thick slices)
1/4 cup salt - best to use pickling salt, which has no iodine
2 1/2 cups white or cider vinegar - I use Heinz, having had poorer
results with cheap vinegar
2 cups sugar
1 teaspoon dry mustard
1 teaspoon turmeric
2 teaspoons celery seed
1 cinnamon stick, broken up
1) combine zucchini, onions, and peppers and sprinkle with salt.
Cover with water and let stand 2 hours.
2) Drain vegetables. Rinse with cold water, drain thoroughly.
3) Combine remaining ingredients in a large pot. Bring to a boil.
Reduce heat and simmer 10 minutes.
4) Add vegetables to vinegar mixture and return to boil. Remove
from heat immediately.
5) Quickly ladle vegetables and liquid into clean, hot jars, leaving
1/2 inch headspace. Seal.
6) Process in boiling water bath 10 minutes.
Yield: 4 pints
Recipe would probably double easily (my canning pot holds 8 jars).
This recipe needs to sit a few weeks once it's canned. Unlike the
relish recipe, it's not cooked enough to have the flavors meld.
Any jars that don't seal should be refrigerated. They can sit in
the fridge for a couple of weeks to pickle. They won't spoil in
that time any more than that jar of pickles from the store would.
Mmmmmm, this sounds good. And I have 2 good-size zucchs sitting
in the fridge right now! Plus some cukes. Bet I could use half
zucchs and half cukes...time to experiment!
--Louise
|
| 160.41 | Zucchini and Veggies | VIDEO::CORLISS | | Fri Aug 25 1989 15:48 | 13 |
| Wondering what to do with zucchini? Well, one of my favorite
ways to prepare it is to
- saute a few cloves of garlic in olive oil with fresh basil
- add red and green peppers and an onion (cut in large pieces)
- add sliced zucchini
- cover with a large can of whole peeled tomatoes
- add one small can of paste
- cover and simmer for 45 minutes or so (until vegetables are tender
but still slightly crunchy....ie not soggy)
Serve over linguini and sprinkle with romano cheese!
|
| 160.42 | Zucchini Parmesan | VIDEO::CORLISS | | Fri Aug 25 1989 16:23 | 4 |
|
Or.......you can slice it then bread and fry it in vegetable
shortening. Then create a "zucchini parmesan" like eggplant
parmesan with layers of tomatoe sauce and mozzarella cheese!
|
| 160.43 | Stuffed Zucchini | FASTER::MICHAELSON | | Mon Aug 28 1989 14:28 | 8 |
| Here's what I tried yesterday and had raves from the family.
Split zuchinni length wise remove pulp, mix with cooked spinach,
grated cheddar cheese, salt, pepper, garlic pwd to taste, put into
the shells pour melted butter over the entire batch spinkle with
seasoned bread crumbs and bake until soft.
z
|
| 160.44 | Zuchinni Pizza | ZONULE::PORTER | | Tue Aug 29 1989 10:54 | 19 |
| I make something called zuchinni pizza. It's easy and really quite
good. Take the zuchinni and slice it either in crosswise or
lengthwise, it doesn't matter. Put the zuchinni in a plastic bag
(the ones you get in the produce department of the supermarket work
great) and then put the zuchinni in the microwave for about 5 minutes
or so (you want the zuchinni to be soft but still a little crunchy).
Take the zuchinni out of the microwave and line the bottom of a
roasting pan with the pieces. Top with spaghetti sauce and grated
mozzarella cheese then sprinkle with parmesian. You can also add
chopped onions, pepperoni and mushrooms (or anything else you like
on pizza). Put this in a 350 degree oven until the cheese is melted
and bubbly (about 10 - 15 minutes). Remove from oven and serve.
You can also layer this if you like and make it more like a lasagne.
I made this for a pot luck dinner and everyone wanted to know the
recipe! It's quite yummy!
Lori B.
|
| 160.45 | ZUCCHINI COBBLER | AKOV11::GALVIN | ALPHA.......works for me | Thu Aug 31 1989 08:56 | 34 |
| My friend gave me this recipe and it is the most fantastic dessert I
have ever tasted. It tastes just like apple pie.
Zucchini Cobbler
8 cups sliced, peeled zucchini (seeds removed)
2/3 cup Realemon juice
1 cup sugar
1/2 teaspoon nutmeg
1 teaspoon cinnamon
Crust Mixture
4 cups flour
1 1/2 cups sugar
3 sticks oleo
Cook zucchini in Realemon juice until tender (about 20 minutes). Add
sugar, nutmeg and cinnamon. Simmer for approximately one minute more.
Add 1/2 cup of the crust mixture to thicken.
Press half of the crust mixture in an 11 x 16 inch jelly roll pan
(cookie sheet with sides). Bake 10 minutes at 375 degrees. Place
filling over baked crust. Adding one teaspoon cinnamon to remaining
crust mixture, sprinkle over filling. Bake at 375 degrees for 30-40
minutes until golden brown.
You'll love it, only be prepared to put on some weight because this is
so rich and you won't be able to stop at one piece.
Hugs,
Fran
|
| 160.12 | Zucchini Appetizers | CASPRO::LAHANAS | | Thu Sep 07 1989 13:20 | 20 |
|
ZUCCHINI SQUARES
3 cups thinly sliced unpared zucchini (about 4 small)
1 cup Bisquick
1/2 cup finely chopped onion
1/2 cup grated Parmesan cheese
2 tbsp. snipped parsley
1/2 tsp. salt
1/2 tsp. marjoram or oregano
dash of pepper
1 clove garlic, finely chopped
1/2 cup vegetable oil
4 eggs, slightly beaten
Heat oven to 350 degrees. Grease oblong 13 x 9 x 2 inch pan.
Mix all ingredients; spread in pan. Bake until golden brown,
about 25 minutes. Cut into pieces. Makes about 4 dozen
appetizer servings.
|
| 160.46 | Zucchini Pancakes | LEDS::TBROWN | | Fri Sep 15 1989 10:07 | 26 |
| I've been looking through all of the zucchini entries and I haven't
seen anything like this so I thought I would share it. These are
very good and easy to make.
1 1/2 c grated zucchini - press between paper towles to absorb extra
liquid
2 T grated onion
1/4 c parmesan cheese (freshly grated is best)
1/4 c flour
2 eggs
2 T mayonaise
1/2 t oregano
Salt & pepper to taste!
Mix the ingredients above (there is no special order) and drop about
2 T of the mixture (try to spread the mixture out flat) at a time into
a greased frying pan (I usually cook about 3 at a time). Cook until they
begin to puff and are browned on the bottom, flip and cook till browned as
before.
These pancakes are a wonderful accompaniment to chicken, chops, etc.
Enjoy!
Tracey
|
| 160.34 | Squash Casserole | SUPER::MACKONIS | | Fri Sep 22 1989 13:55 | 22 |
| ZUCCHINI STUFFING CASSEROLE
2 lbs. zucchini and/or summer squash sliced 3/8" thick (7 cups)
1/4 c chopped onion
1 10 3/4 ounce can condensed cream of chicken soup
1 8 oz carton dairy sour cream
1 c shredded carrot
2 c herb seasoned stuffing mix
1/4 margerine or butter melted
1. In a large saucepan cook zucchini and onion in boiling salted water
for 5 to 10 minutes or til crisp-tender. Drain veggies well.
2. In a large bowl combine soup and sour cream; stir in carrot. Fold
in zucchini mix.
3. Toss stuffing mix with margerine or butter. Spread half the
stuffing mix in a 12 x 7 1/2 x 2 inch baking dish. Spoon zucchini mix
atop. Sprinkle with remaining stuffing mix. Bake in a 350 oven 25 to
30 minutes or til heated through. Makes 6 servings.
|
| 160.47 | ZITI-ZUCCHINI TIMBALE | CLOSUS::HERNDON | | Fri Sep 29 1989 14:10 | 31 |
|
Note: This looks like a cake
1/4 C butter or margerine
2 lb zucchini, julienned
1/2 c. minced parsley
1/2 pkg (1-lb size) ziti
1 pkg (1.8 oz) white-sauce mix
1 c. ricotta cheese
1/2 c grated Parmesan cheese
. Zucchini Mixture: In a large skillet, over medium-high heat, melt
butter. Add zucchini; saute until tender, about 3 minutes.
Springle with 1/2 teaspoon salt and the parsley; set aside
. Cook ziti as package label directs; drain well. Set aside.
Grease 10-cup souffle dish or deep casserole; line with aluminum
foil. Generously grease foil. Set aside.
. Preheat oven to 400. Prepare sauce mix as package label directs.
Place in medium bowl. Add ricotta, Parmesan and ziti;
mix until combined (ziti mixture]. Place half of ziti mixture in
prepared souffle dish. Top with half zucchini mixture, pressing
down lightly; Do another layer of ziti, then zucchini; sprinkle
with remaining Parmesan. Bake 20 minutes or until heated through.
. Remove dish from oven; let stand on wire rack 15 minutes. Place
serving plate over timbale; invert plate and dish. Let timbale
stand 10 minutes. Carefully remove foil, using spatula to press
timbale back into shape, if necessary. If desired garnish timbale
with additional minced parsley. [Note: looks like a cake]
|
| 160.35 | Zucchini Marmalade | NECVAX::OBRIEN_J | at the tone...... | Wed Oct 25 1989 10:46 | 23 |
| ZUCCHINI MARMALADE
"Yankee Magazine" - 7/89
2 pounds small zucchini, washed, ends trimmed, and sliced (should
measure 6 cups)
juice of 2 lemons
1 teaspoon grated lemon peel
1 can (13 1/2 ounce) crushed pineapple, drained
1 package (1 3/4 ounce) powdered fruit pectin
5 cups sugar
2 tablespoons crystallized ginger, finely chopped
In a large saucepan, combine the zucchini slices, lemon juice, peel,
and pineapple. Bring to a boil, lower heat, and simmer, uncovered,
until squash is somewhat soft (about 15 mintues), but still holds
its shape. Add the fruit pectin. Return the pan to high heat and
bring to a boil. Add the sugar and ginger and bring to a rollig
boil. Boil for 1 minute, stirring contantly. Remove from heat
and skim off any foam. Stir and skim for 5 minutes to cool slightly.
ladle into hot sterilized jars and seal. Allow to set for several
days before serving.
Makes 5 8-ounce jars.
|
| 160.36 | Cold Zucchini Soup | NECVAX::OBRIEN_J | at the tone...... | Thu Oct 26 1989 15:17 | 24 |
| This is a great soup, it is supposed to be served cold, however
it taste pretty good hot.
Cold Zucchini Soup
1 medium onion chopped
1 large clove garlic minced
2 tablespoons butter
1 tablespoon vegetable oil
2 lbs zucchini chopped
1 teaspoon salt
pepper to taste (1/4 teaspoon)
1 tablespoon flour
3 cans (13 oz) chicken broth
1 cup sour cream
2 tablespoons chives
In a large pot saute onions and garlic in butter and oil until tender.
Add zucchinic, salt and pepper, cover and cook over low heat for
10 minutes or until very tender. Stir in flour, cook 1 minute,
stir in chicken broth. Bring to a boil and cook 5 minutes. Cool
Puree mixture and chill overnight. Serve in separate bowls with a
tablespoon of sour cream sprinkled with chives in the middle.
|
| 160.37 | modified hot/cold zucchini soup | CASPRO::DUNN | | Fri Nov 03 1989 10:49 | 38 |
| WOW !!
This is a slight modification of the recipe in .23. Upon seeing the
green gruel, I wondered why I made this, but it was fantastic !! I
froze the rest in serving sized containers.
A few ingredients are diffeent, and the method is modified.
Hot / Cold Zucchini Soup
1 1/2 medium onions
2 large cloves garlic
2 lbs zucchini
pepper to taste (1/4 teaspoon)
1 tablespoon flour
1 package Knoor's Leek soup mix (dry mix only, not made up into soup)
3 cups water
1 shake worcestershire sauce
sour cream } to put on top
chives } when serving.
Puree all ingredients (except sour cream and chives) in a blender
or food processor. Seperate into as many batches as necessary to
ensure it is totally pureed. Yes, also puree the soup mix as it
has pieces of leek and potato.
Pour mixture into a pot and simmer 1/2 hour, stirring to prevent
sticking. Serve warm, or chill. Serve with blop of sour cream
and chives.
The changes enabled me to eliminate 3 tablespoons of oil/butter, and
the fat from the chicken broth from the version in .23. It's also a
bit faster since you don't have to wait for it to cool before you
puree, especially if you want to serve it warm.
|
| 160.53 | Remember to do this next summer. | REORG::AITEL | Never eat a barracuda over 3 lbs. | Wed Dec 13 1989 17:24 | 13 |
| I just made up a batch of zucchini/bran muffins. Delicious! While
I was heartily sick of zucch. this summer, it's nice to have some
zip-lock bags of grated zucchini in the freezer for winter baking.
All I did was grate it, measure it for my recipe, and stick it in
the freezer bag. No blanching needed. When defrosted, there was
a lot of water in the bag, and the zucch was limp, as it gets
when frozen, but I just dumped it in and proceeded with the recipe
and it turned out just fine. I may have added extra flour - my
muffin recipes are never exact anyhow, and I just put enough flour
in to make a batter that looks right.
--Louise
|
| 160.48 | Zucchinis the Turkish Way | NAAD::ISLER | | Thu Dec 28 1989 14:08 | 99 |
|
Perfect for the winter : Stuff them.
Off hand, I can think of three different ways of cooking it.
These are all delicious, and popular Turkish dishes that are simple
to make.
1. Stuffed Zucchinis
--------------------
5 Zucchinis, not too thin
1lb. of ground beef (You can get lean ground beef)
2 Tomatoes, medium size
1 Spanish Onion, large
2 Table spoons rice
2 cloves of garlic
1/2 of a fresh parsley bunch
cumin, salt, black pepper, red pepper (how much you put depends
on how much you like the seasoning, but at least 1 teaspoon salt,
and 1/2 teaspoon each of the others, I use more)
2 cups of yogurt, to serve with
Cut the zucchinis in half, to get 2 cylinders from each. With a
spoon, carve the insides, and save these. Start carving from the cut
end, which was the middle of the zucchini, so that one end of each
zucchini stays closed.
Chop up the leaves of the parsley, save the branches. Chop up
the tomatoes. Chop the onions real fine. Crush the cloves of garlic.
Mix the ground beef, tomatoes, onions, garlic, parsley, salt, cumin,
black pepper, and red pepper, and the rice. Add about 1/2 cup of
warm water. This should be a soft mixture, so might need to add
more water.
After you mix the ingredients real well, stuff the zucchini
with it. In a deep pot, line the bottom with the parsley branches,
then line the zucchinis vertically. Put 1.5 cup of water in the pot.
Bring it to boil, then simmer it in low/medium heat for about 45
minutes - 1 hour, or until cooked. Check once in a while to make sure
there is enough water in the pot. This dish should not be soupy, but
not dry either.
Wait about 10 minutes before serving. Serve with fresh bread (French
bread is the closest to Turkish bread), and salad. You should also
try putting some yogurt on top or aside of the zucchinis. This dish
is really great in the winter.
2. Mujver ( Turkish zucchini pancakes)
--------------------------------------
Here, you can use the insides of the zucchinis left from the above
recipe, as well as grated zucchinis.
2 cups of grated zucchini and/or zucchini insides
2-3 table spoons of flour
2 eggs
1 cup of crushed white cheese (like good feta cheese) You can mix
feta and gruvyere cheese as well
2 table spoons of yogurt
1.5 teaspoon salt, or as neeeded
1/2 bunch of fresh dill, finely chopped
Mix all the ingredients. It should have a thick consistency. Add
oil to a deep frying pan. When the oil is hot, pour the mixture,
about table spoonfull pieces each. Fry both sides, serve hot, warm,
or cold. If cold, you can serve with yogurt/garlic sauce on the side.
Great when served cold in the summer time.
3. Zucchinis in olive oil
-------------------------
5 zucchinis, each cut into 4 vertically, then each piece cut in half
1 small or 1/2 large spanish onion, chopped
2 carrots, cut in small pieces
1/2 bunch of finely chopped fresh dill
1 large tomatoe, cut in big pieces
1 green pepper, cut in big vertical pieces
4 cloves of garlic
1/2 cup of olive oil
1 teaspoon of sugar
1/2 table spoon of salt
Sautee the onions, green peppers, and carrots in the olive oil a little
bit in a deep pot.
Add the garlic, zucchini, tomatoes to that. In a cup of water, mix the sugar
and the salt, and pour over the zucchini. Pour over another cup
of water. Close the lid. Bring to a boil, then simmer in low/medium
heat for about 30-45 minutes, or until the zucchinis are tender
and the carrots are cooked.
When cooked, pour over a glass or porcelain dish. Sprinkle the fresh
chopped dill over the dish. Allow it to cool entirely, then serve
with yogurt and fresh bread. It has to cool entirely, you can keep
it in the fridge over night for best results, since the flavor really
comes through.
Enjoy
Yasemin
|
| 160.38 | Sherried Zucchini Bisque | FROSTY::OBRIEN_J | at the tone...... | Mon Apr 02 1990 12:54 | 29 |
| Sherried Zucchini Bisque
2 tbsp butter or margarine
1 medium onion, chopped
1 medium clove garlic, crushed
2 medium potatoes, pared and grated (2 cups)
1 lb zucchini, shredded
1 can (about 14 oz) chicken broth
1 medium carrot, pared and shredded
2 tbsp sherry
1 tbsp chopped fresh dill
1/8 tsp ground nutmeg
1 cup heavy cream
In microwave-safe 3-quart casserole, cook butter, onion and garlic
on High 2 minutes. Add potatoes; cover. Cook on High 8 minutes,
stirring after 4 minutes. Set aside 1/2 cup shredded zucchini;
add remainder to potato mixture. Cook covered on High 5 minutes,
stirring once, until mixture boils and vegetables are tender. Place
mixture in food processor (or blender); puree; return to casserole.
Add water to chicken broth to make 2 cups; stir into puree. Add
carrot, sherry, dill and nutmeg; cook, covered on High 6 minutes,
or until boiling. Add reserved zucchini; cook on high 5 minutes
longer, or until vegetables are tender. Stir in cream, 1/2 teaspoon
salt and 1/8 teaspoon pepper.
Makes 8 servings.
|
| 160.39 | Fried Zucchini | NATASH::ANDERSON | | Thu May 03 1990 14:01 | 39 |
| Fried Zucchini
2 medium sized zucchini (sliced about 1/4" thick)
1 1/2 cups bread crumbs
1 TBS parsley
1 tsp garlic powder
1 tsp oregano
1 tsp marjoram
1/2 grated romano cheese
2 eggs
1/3 cup heavy cream
salt to taste
pepper to taste
olive oil
In a one bowl mix the eggs and cream together (set aside)
In another bowl mix bread crumbs, garlic powder, romano cheese, herbs,
salt and pepper (red pepper is good if you like it hot!) (set aside)
Take slices of zucchini (you can also take hunks of cheese, mushrooms,
blanched broccoli, cauliflower) and soak in cream/egg mixture.
Then transfer them to the bread crumb mixture....
In a fry pan heat olive oil and with a fork gently place zucchini
in the oil. It should be gently simmering. In about 2 minutes
(or sooner, depending on how hot your oil is) turn and cook for
another 1 - 2 minutes. Transfer to paper towels and serve
immediately. I sprinkle romano cheese on them. This will serve
four people (as long as their something else on the menu) but if you
serve this alone - plan on only feeding about two! They are
addictive.
I have also served these with a sauce that is made with avacado and
sour cream, lime juice and garlic...if anyone is interested I will
enter it in this notesfile.
_M_
|
| 160.40 | Sauce for Fried Zucchini | NATASH::ANDERSON | | Fri May 04 1990 14:40 | 31 |
| Hi. Sorry about that. Yes - it should say 1/2 cup grated Romano cheese.
My brains were going faster than my hands could type.
For the sauce...
one RIPE avacado (large) if avacado's are small - then use two
2 cloves garlic
4 ounces sour cream
1/4 - 1/2 cup miracle whip
juice of one lime
1 TBS basil
Put in a food processor and blend. If you don't have a food processor
then you could use a hand mixer. I tried it in a blender one time
and the blender just wouldn't 'go'.
The consistency you want here would be that of mayonnaise (sp?).
One time I only had one avacado and it was soupy so I added some
cream cheese...just enough to thicken it and that worked as well.
Incidently - this sauce is FABULOUS on poached salmon. I originally
made this up for that purpose...had some left over and dipped the
fried zucchini in it and it worked for that too.
If you don't like avacados - I made a dip with Knorr's soup mix.
It's the one on the back of the spinach soup one - used it on
the poached salmon AND my kids ate the WHOLE thing with a bag
of chips. Yummy...
Enjoy!
|
| 160.49 | Zucchini does not do well frozen whole/sliced. | REORG::AITEL | Never eat a barracuda over 3 lbs. | Tue Aug 14 1990 17:59 | 16 |
| Any time I have tried to freeze zucchini whole or in slices, for use
as a vegetable side dish or something like that, it has gotten tough
and watery. I have had luck making Ratatoille (sp?), a mixture
of zucchini, eggplant, tomato and seasonings cooked all together
into a sort-of vegetable stew, and freezing it. Since the zucchini
is cooked and is somewhat soft anyhow, the texture of the "stew"
does not suffer. This mixture is a nice side dish and can be used
as the base for other dishes such as stew or as filling for crepes
or omelets.
You can pickle zucchini. I know I put a zucchini relish recipe in
here, and zucchini and summer squash can be used in mixed pickles,
either the sweet mix, the hot mix, or a mustard pickle mix. There's
a good mustard pickle recipe in Joy of Cooking.
--Louise
|
| 160.50 | | NITMOI::PESENTI | Only messages can be dragged | Thu Aug 16 1990 08:25 | 12 |
| I recently saw a jar of "sun dried zucchini" at Idylwilde Farms. It
was marinated in olive oil with some garlic and onions. Since I have
recently started oven drying plum tomatoes with a lot of success, I was
considering trying to do the same with zucchini. The nice thing about
doing my own is that I do it without salt, although it takes a lot
longer to reach the same level of dryness. I've found that about 5
lbs. of tomatoes dries up to about 5-6 oz. This amount makes up about
a quart jar once they are plumped, herbed and oiled.
Has anyone ever tried drying zucchini? The thought of cutting down the
amount of zukes to a sixteenth makes it tempting...
|
| 160.51 | Dried is good... | NITMOI::PESENTI | Only messages can be dragged | Fri Aug 17 1990 08:32 | 21 |
| Well, I answered my own question.
I had a batch of tomatoes going, while I was making salad. I took a couple of
slices of zuke (1" diameter x 1/4" thick) and put them on the rack. They dried
in no time (compared to the tomatoes). I sampled them as is, and found the
flavor to be excellent. Concentrated zucchini flavor is very buttery tasting.
So, I picked up about 5 lbs. of the 1" diameter zukes, and started drying them,
too. I'm going to treat them similar to the tomatoes: plumped in hot water
with a bit of balsamic vinegar added, patted dry, and added to a jar with
slivered garlic and basil (although I might try a batch with onion and rosemary
instead). To avoid any problems with bacteria, I put the slivered garlic in
a few tablespoons of balsamic vinegar, and bring it to a boil. It mellows the
garlic flavor a bit, and should get rid of any baddies, since I do not
refrigerate the jars at all.
So far the tomatoes have been excellent chopped up in salads, added to veggies,
stir fries, and pasta sauces. Not to mention just plain on a cracker! I can't
wait for the zukes to be done.
By the way, 5 lbs of tomatoes easily fits into a 1 qt ziploc when dried. So
far, it looks like the zukes will beat that for shrinkage.
|
| 160.52 | Drying Instructions | NITMOI::PESENTI | Only messages can be dragged | Tue Aug 21 1990 09:06 | 20 |
| First you need to find a rack that has a sreen or mesh surface to it.
I use a couple of grilling racks that are advertised as being for grilling fish
on a bbq ... Cake racks are just too wide, and the top of the broiler pan
does not have enough holes for air circulation. Some stainless steel screen
would work if you could figure out a way to keep it flat (a wood frame probably
would not burn, but...).
I slice the 1" diameter x 6" long zukes into 1/4" thick slices, discarding the
ends. I place these close together on the rack and put them into the oven at
the lowest setting. Mine has a 125-150 degree setting. Also, I use the
convection setting to get better air circulation, but this is not necessary
(takes a bit longer without it). After a couple of hours, I take the racks out,
and turn the pieces over. They tend to adhere as the juices dry out. They
also shrink considerably. About 4 hours or so later, the thinner slices will
be done. Check them on occasion and remove the done pieces. They will brown
slightly when they are completely dry. Let them cool, and bag them. I found
that 5 lbs of zukes (barely fit into a grocery store plastic produce bag) fits
nicley into a 1 qt zip lock once dried.
I'll let you know how they turn out after marinating when I get that far...
|
| 160.54 | Bake Stuffed Zucchini | ICS::ANDERSON_M | | Wed Jun 26 1991 15:23 | 34 |
|
BAKE STUFFED ZUCCHINI
1 large zucchini
1 large container of Ricotta
2 eggs
1/2 cup grated Romano Cheese
1/2 teaspoon oregano
1/2 teaspoon marjoram
1/2 teaspoon basil
2 cloves garlic, minced
Salt
Pepper
1/2 - 3/4 cup Italian Flavored Bread Crumbs (add more if needed)
Spaghetti Sauce
Slice Zucchini in half - sideways.
Scoop out filling - leaving 1/2" around the shell. Put filling in
blender and coarsley mash - or do by hand. Place in large bowl and
add the ricotta, breadcrumbs, herbs, grated Romano Cheese and salt and
pepper. Mix to the consistency of a very thick paste.
Fill Zucchini. So zucchini halves stay secure, slice a small piece off
the bottom. In a 9 x 13 pan, lined with aluminum foil, put a generous
amount of spaghetti sauce on the bottom. Place zucchini halves in
sauce and dribble more sauce over the top of them. Cover with aluminum
foil and bake in a 350 degree oven for 1 hour. Remove - take off cover
and let sit for 10 minutes to set.
Marilyn
|
| 160.15 | More Zucchini | GIAMEM::BJOHNSON | | Thu Aug 01 1991 11:48 | 246 |
| ________________________________________________________________
Table_1:__Chocolate_Nut_Zucchini_Cake___________________________
3 squares unsweetened choco- 3 cups unsifted all purpose
late flour
1 1/2 tsp. baking powder 1 tsp. baking soda
1 tsp. salt 4 eggs
3 cups sugar 1 1/2 cups salad oil
3 cups finely grated zucchini 1 cup finely grated walnuts or
__________________________________pecans________________________
o Melt chocolate over hot, not boiling water. Let cool.
o Preheat oven to 375 degrees.
o Grease well and flour a 10 inch tube pan.
o Sift flour with baking powder, soda, and salt. Set aside.
o Beat eggs in a large bowl with electric mixer until thick
and light. Gradually add sugar (1/4 cup @ time), beating well
after each addition.
o Add salad oil and cooled chocolate. Beat until well blended.
o Add sifted dry ingredients, mixing until smooth at a slow
speed.
o Add grated zucchini and nuts with wooden spoon. Stir until
well mixed.
o Turn batter into prepared pan. Bake for 1 hour and 15 minutes
or until surface springs back, when pressed lightly with
fingertip.
o Cool in pan on wire rack for 15 minutes. Remove from pan,
cool thoroughly on wire rack.
o Before serving, if desired, sprinkle with powdered sugar. Cut
into thin slices. Makes 10 to 12 servings.
________________________________________________________________
Table_2:__Double_Chocolate_Zucchini_Cake________________________
1 1/2 cups sugar 2 sticks margarine
1 tsp. vanilla 2 eggs
2 1/2 cups flour 1/2 cup sour cream
1/4 cup cocoa 1 tsp. baking soda
1/2 tsp. salt 2 cups shredded zucchini
1_6_oz._pkg._chocolate_chips______1_cup_chopped_nuts____________
o In large bowl mix sugar, margarine, vanilla, and eggs on low
speed.
o On high speed beat fluffy for 5 minutes.
o Add Flour, sour cream, cocoa, baking soda, and salt at medium
speed for 1 minutes, until blended.
o Fold in zucchini, chocolate chips, and nuts
o In tube pan bake at 350 degrees for 40 to 45 minutes.
o Remove when cool. Let stand overnight
________________________________________________________________
Table_3:__Zucchini_Pineapple_Bread______________________________
3 eggs 2 cups sugar
3 tsp. vanilla 1 cup oil
3 cups flour 2 cups ground, drained zuc-
chini
1 tsp. baking soda 1 tsp. baking powder
1 tsp. salt 1/2 cup raisins
3 tsp. cinnamon 1 cup chopped walnuts or
pecans
8_oz._can_crushed_pineapple_____________________________________
o Beat eggs until fluffy. Add oil, sugar, vanilla and zucchini.
Mix well.
o Add dry ingredients and mix well.
o Add raisins, pineapples and nuts, blend.
o Bake in greased and floured bundt pan and 325 degrees for
about one hour and 20 minutes or if two pans, for about one
hour.
Note: I bake at 375 degrees because I have a gas oven.
________________________________________________________________
Table_4:__Zucchini_Drop_Cookies_________________________________
1 cup grated zucchini 1 tsp. baking soda
1 cup sugar 1/2 cup shortening or butter
1 egg, beaten 2 cups flour
1 tsp. cinnamon 1/2 tsp. ground cloves
1/2 tsp. salt 1 cup chopped raisins
1_cup_chopped_nuts______________________________________________
o Mix zucchini, baking soda, sugar, shortening, and egg to-
gether.
o Sift in the flour, cinnamon, cloves, and salt. Stir to blend.
o Stir in the nuts and raisins.
o Drop butter by teaspoon.
o Grease cookie sheet.
o Bake 12 to 15 minutes at 375 degrees.
o Makes about 3 dozens cookies
________________________________________________________________
Table_5:__Zucchini_Walnut_Bread_________________________________
4 eggs 3/4 teaspoon baking powder
2 cups sugar 2 cups grated, unpeeled zuc-
chini
1 cup oil 2 teaspoons vanilla
3 1/2 cup flour 1 cup golden raisins
1 1/2 teaspoons baking soda 1 cup chopped walnuts
1_teaspoon_salt___________________1_teaspoon_cinnamon___________
o Preheat oven to 350 degrees.
o Beat together the eggs, sugar, and oil until very light and
lemon colored.
o Mix together the flour, baking soda, salt, cinnamon, and
baking powder.
o Add alternately to the egg mixture along with the zucchini.
o Add the vanilla, raisins, and nuts.
o Pour the batter into 2 greased and flour 8 1/2 x 4 1/2 inch
loaf pans and spread evenly into the corners.
o Bake 60 minutes or until done.
o Makes 2 loaves.
________________________________________________________________
Table_6:__Zucchini_Lemon_Bars___________________________________
2 extra large eggs 1 1/2 cup sugar
1/2 cup vegetable oil 1/4 cup lemon juice
2 tsp. grated lemon 1 1/2 cup finely shredded
unpeeled zucchini
2 cups unsifted flour 2 tsp. baking soda
1/2 tsp. salt 1/4 tsp. baking powder
1/2_cup_chopped_nuts____________________________________________
o In medium bowl, combine eggs, sugar, oil, lemon juice, and
grated lemon. Beat by hand, until well blended.
o Sift together flour, baking soda, salt, and baking powder.
o Stir into Zucchini mixture
o Fold in nuts
o Pour into greased 9 by 13 inch baking pan
o Bake at 350 degrees for 45 to 50 minutes, or until cake
springs back when pressed tightly with top of finger.
o Let cool in pan and cut into bars.
________________________________________________________________
Table_7:__Bake_Zucchini_Casserole_______________________________
6 cups sliced zucchini or 1/4 cup onions
summer squash peeled
1 cup condensed cream of 1 cup sour cream
chicken soup
1 cup shredded carrots 1/2 cup shredded American
cheese
1 8 oz. stuff bread mix (Pep- 1/2 cup butter
peridge_Farms)__________________________________________________
o Boil onions and squash - drain well.
o Combine soup, carrots, cheese, and sour cream.
o Mix bread stuffing with butter.
o Butter casserole or pan 13" * 9".
o Put 1/2 bread stuffing on bottom.
o Pour mixture over bread. Add remaining bread on top. Dab with
butter
o Bake in oven @350 degrees for 1 hour uncovered.
|
| 160.16 | merci | PENUTS::DDESMAISONS | | Tue Aug 06 1991 11:19 | 11 |
|
>>> Table_1:__Chocolate_Nut_Zucchini_Cake___________________________
Thank you for this recipe. I used summer squash in place of
the zuc. Excellent. Makes a very moist, even-textured cake.
Thanks again,
Diane
|
| 160.20 | another winner | PENUTS::DDESMAISONS | | Thu Aug 29 1991 11:02 | 13 |
|
Re: .15 Table_2:__Double_Chocolate_Zucchini_Cake___________________
Fantastic. Thanks for this recipe too! Once again, I used
summer squash instead of zucchini, and this baby came out
just great. My roomies thank you as well. They liked it even
more than they did the chocolate zucchini nut cake.
I had it frozen for a few weeks, and it was still superb.
Diane
|
| 160.55 | Zucchini a la Indienne | TNPUBS::MACKONIS | For a time,I rest in the grace of the world, and am free..." | Mon Jul 27 1992 00:17 | 25 |
| <<< PAGODA::DUB19:[NOTES$LIBRARY]COOKS.NOTE;5 >>>
-< How to Make them Goodies ================================================================================Note 3579.0 Zucchini a la Indiene No replieTNPUBS::MACKONIS "For a time,I rest in the grace of" 22 lines 26-JUL-1992 22:4
--------------------------------------------------------------------------------
ZUCCHINI A LA INDIENNE
1 1/2 lb. zucchini
1 tomato
1 medium onion
3 cloves garlic
Fresh ginger, 1 by 1 by 2 inches
1 tsp tumeric
1 tsp cumin
1 tsp ground coriangder
3 tbsp cooking oil
Fresh coriander for garnish (optional)
Top and tail the zucchini and slice into thicish rounds. Whiz the
tomato, onion, garlic and ginger in a blender or food processor. Heart
the oil in a large, heavy skillet and add the turmeric, cumin and
ground coriander. Fry the mixture briefly, being careful not to burn
the spices. Add the onion mixture and fry four or five minutes. Add
the zucchini and stir until well coated, cover tightly and cook until
zucchini is very tender. Garnsih with chopped fresh coriander.
|
| 160.56 | Zucchini Pie | TNPUBS::MACKONIS | For a time,I rest in the grace of the world, and am free..." | Mon Jul 27 1992 00:20 | 23 |
| ZUCCHINI PIE
1 tbsp butter
2 lbs zucchini
1 c flour
1 tsp baking powder
1/2 tsp salt
3 eggs
1 c milk
1/2 c minced onion
1 lb grated swiss cheese
Preheat oven to 350 degrees. Grate the zucchini into a colander and
allow to drain while assembling the rest of the dish. Melt butter in a
9 by 13 baking pan. Combine the dry ingedients; add milk and eggs and
beat lightly. Add zucchini, onions, and cheese.
Spread in baking pan and bake for 45 minutes or until puffy and golden
brown.
Allow to stand 10 minutes before cutting into squares for serving.
Good hot or lukewarm or cool Makes a good picnic or buffet dish.
|
| 160.57 | How to Get a Carnivore to Eat Vegetables | SNOC02::MASCALL | "Tiddley quid?" dixit Porcellus. | Mon Jul 27 1992 22:59 | 15 |
| I made the pie described in .56 last night. I made a couple of changes -
didn't have swiss cheese available so used a combination of a bunch of
cheeses I found in my frezer, including mozzarella and romano or parmesan -
and one other which I honestly couldn't remember what it was ... also added
about 1/2 a cup of bacon sliced thinly.
It was wonderful! I've never made a quichey-type of thing before that
actually WORKED ... and the flavours are great. My gentleman, who wasn't
even hungry, had two pieces!!
Munch munch,
Sheridan
:^)
|
| 160.58 | ZUCCHINI LASAGNA | AIMHI::OBRIEN_J | Yabba Dabba DOO | Thu Sep 23 1993 16:24 | 29 |
| Zucchini Lasagna
1 large zucchini (10 by 3 inches) or 2 medium
1 pound ground beef
1 small onion, chopped
1 medium tomato, chopped
1 cup tomato sauce
1/4 cup water
salt and pepper to taste
1/2 teaspoon oregano
1/2 teaspoon basil
1 cup ricotta cheese
1 cup cottage cheese
3/4 cup grated mozzarella cheese
Preheat oven to 350 degrees. Cut of ends, wash and slice zucchini
into thin slices lengthwise.
Brown beef; drain fat. Add onion, tomato, tomato sauce and water,
along with seasonings. Simmer for 10 to 12 minutes.
In oblong baking dish, layer zucchini, meat mixture and cheeses,
ending with meat and cheeses on top. Bake 30 minutes or until cheese
is bubbly and golden brown. Makes 4 to 6 servings.
Per serving. Calories: 421; Fat; 26 g; Cholesterol: 101 mg. Sodium
871 mg; Percent calories from fat: 54 percent.
|
| 160.59 | Another version of Zucchini Pie | SIPAPU::KILGORE | The UT Desert Rat living in CO | Wed Sep 11 1996 15:24 | 13 |
| Zucchini Pie
============
3 C. zucchini, sliced very thin
1 small onion, diced
1/2-3/4 C. grated cheese
1/2 C. oil
4 eggs
1/2 tsp. salt & pepper
1 C. Bisquick
Mix in large bowl. Transfer to pie plate.
Bake for 45 minutes at 350�F.
|