hen put in olive oil, zucchini and onion to saute.
Peel zucchini so some of skin is left on and slice.
Simmer until fairly done, 10 to 15 minutes.
In frypan, saute onion and green pepper.
Add flour.
Mix. Add tomatoes.
Also, add bay leaf. Put zucchini in bottom of casserole.
Put rest of recipe on top. Top with Parmesan.
Bake 20 minutes or so at 350\u00b0.
Brown ground beef. Add onion and cook until tender.
Boil the zucchini in 1 cup of water until the zucchini is tender; reserving 1/2 cup of the cooking water.
Mix meat mixture, zucchini, reserved 1/2 cup water, soup, rice, and cheese. Add salt and pepper to taste. Put into buttered 2-quart casserole and top with some grated Parmesan cheese.
Bake at 325\u00b0F for 30 minutes.
rying pan and saute the zucchini for 3-4 mins. Remove
Cook zucchini briefly in salted water and drain.
Saut onion and carrot in butter.
Mix all together and bake in a casserole at 350\u00b0 until brown and bubbly.
Good as a side dish with chicken. The recipe makes a large amount, so I divide it and freeze portions in plastic containers.
Preheat oven to 350\u00b0F.
Combine eggplant, zucchini, pepper, onion and garlic in a shallow, 3 quart casserole dish. Stir in tomatoes and wine. Season to taste.
Cover with foil and bake 15 minutes. Uncover and bake a further 15 minutes.
Sprinkle combined breadcrumbs and cheese over vegetables. Bake a further 15-20 minutes, until golden and crisp.
nd root bottom of each zucchini.
Slice in 1/4
nion, garlic and jalapeno. Add zucchini and cook 5 minute or
Steam zucchini over small amount of salted water (veggie steaming basket works best) until tender.
In a bowl, combine eggs, milk, salt, cayenne, baking powder, flour and parsley.
Mix and remove lumps, then add chiles, pimento and 1/2 pound grated cheese; stir well.
Add steamed zucchini (well drained) and stir gently.
Heat oven to 350\u00b0.
Blend cottage cheese, eggs and spices in blender.
Saute mushrooms and pepper.
Mix all ingredients together and place in casserole dish.
Cover with remaining grated cheese.
Bake for 30 to 40 minutes.
For best flavor, make a day ahead.
In a greased 2 1/2 quart casserole, layer 1/3 of the zucchini, onion and tomatoes.
Squeeze 1 lemon, quartered, over all. Sprinkle 1/2 teaspoon Italian seasoning and 1/4 teaspoon red pepper flakes.
Repeat layers.
Dot with margarine.
Squeeze remaining lemon over all.
Cover and bake 1 hour at 350\u00b0 or until vegetables are done.
Yield:
4 servings.
Use a large, deep dish or bowl.
Saute carrot and onion in margarine (Corning Ware is best).
Leave skin on zucchini.
Remove seeds and cut in cubes.
Add to carrot mixture and cook until tender.
Add croutons, soup and sour cream.
Bake at 350\u00b0 for 30 to 40 minutes.
casserole dish.
Scoop pulp from the center of each zucchini
Set half of stuffing mix aside.
Mix other ingredients.
Top with the remaining stuffing mix and sprinkle with shredded cheese. Bake at 350\u00b0 for 25 minutes.
This recipe can be doubled.
Serves 6 people.
Mix all ingredients together (hands work best).
Put in 8 x 8-inch greased pan.
Bake 30 to 35 minutes at 350\u00b0, covered. Uncover and brown.
Beat eggs until fluffy; add oil, sugar, zucchini, nuts and vanilla. Mix well. Add flour and cinnamon; pour into 2 greased and floured loaf pans. Bake at 350\u00b0 for 1 hour or until done; cool for 15 minutes. Remove and cool on a rack.
Best when 2 to 3 days old. Can be frozen.
nside of a 2-quart casserole dish.
Boil carrots in
Preheat oven to 350 degrees.
In a large pan, boil sliced zucchini until tender (about 8 minutes); drain.
Butter a 9x13-inch casserole dish.
Cover the bottom of the casserole dish with sliced tomatoes.
Layer zucchini and onions.
Season with salt and pepper.
Sprinkle with parmesan cheese.
Repeat layers.
Top off the casserole with lots of parmesan cheese.
Bake uncovered for 45 minutes.
Note:
If you double recipe, use 13 x 9-inch pan.
mpty bowl.
Put cubed zucchini into the collander and sprinkle