Slice zucchini about a 1/4 inch
Place zucchini and onion in well-buttered 2-quart casserole. In a large
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.
hen put in olive oil, zucchini and onion to saute.
rying pan and saute the zucchini for 3-4 mins. Remove
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
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.
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
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.
mpty bowl.
Put cubed zucchini into the collander and sprinkle
Cut zucchini in medium slices and toss
Cook zucchini in salt water 10 minutes; drain well.
Brown meat and onion in skillet.
Place zucchini in 2 1/2-quart casserole; pour spaghetti and meat into casserole and mix together.
Pour melted cheese over the top and bake covered for 35 minutes at 400\u00b0.
Mix soup and sour cream; blend in casserole dish.
Cook carrots and onion in 6 tablespoon butter until soft (save butter in saucepan).
Add carrots and onion to casserole.
Add zucchini (cooked) and 1 1/2 cups croutons to casserole.
Stir gently.
Cook zucchini in boiling, salted water until tender.
Drain. Melt butter in pan and add carrots and onion.
Saute until tender. Remove from heat.
Stir in 1 1/2 cups bread cubes, soup, and sour cream.
Gently stir in zucchini.
Spoon into 1 1/2 quart casserole dish.
Melt remaining butter and add remaining bread cubes.
Toss gently.
Sprinkle buttered bread cubes over casserole.
Bake at 350\u00b0 for 30-40 minutes.