Wash and slice zucchinis into 1/4 inch
br>Rinse and dry the zucchini. Use a paring knife to
nd ciabatta.
Blanch the zucchini in boiling water for 1
third bowl. Dip a zucchini slice first in the flour, then
230 degrees Celsius).
Wash zucchini and cut in 1/4
o high.
Cut the zucchini into 1/4 inch length
br>Cut the zucchini in half crosswise, then slice each half into
Lightly beat eggs.
Add remaining ingredients& mix thoroughly.
Spread into greased slice pan.
Cook in a moderate oven for about 30 minutes or until brown.
ven to 400 degrees.
Slice zucchini lengthwise into 1/2\" thick
Preheat oven to 400*
Slice the zucchini into 1/4 inch thick circles or cut into strips.
Mix the mayonnaise, and egg together , and dip each zucchini slice into mixture.
Mix the bread crumbs and pepper together and parmesan cheese and spread this mixture out on a flat plate.
Press each zucchini slice into the bread mixture, coating both sides.
Arrange the coated slices on a slightly greased cookie sheet and bake for 25-30 monutes.
Turn once.
The zucchini should be tender no the inside but crisp on the outside.
Wash zucchini; slice thin.
Slice onion thin.
Add to zucchini.
Add salt.
Cover with water.
Let stand 2 hours.
Drain through. Bring remaining ingredients to boiling.
Pour over zucchini and onion.
Let stand 2 hours.
Bring all ingredients to boiling point and heat 5 minutes.
Put in jars and bath off.
before you begin preparing the zucchini.
Combine panko and Parmesan
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.
Combine first 6 ingredients; still well.
Spoon 1 1/2 teaspoon cheese mix on each zucchini slice.
Top each with a slice of mushroom and a slice of olive.
Broil 6 inches from heat 3 to 5 minutes or until thoroughly heated.
Serve immediately.
Yields:
2 dozen appetizers (19 calories each). 1.1 g protein, 1.1 g fat, 1.5 g carbohydrate, 2 mg cholesterol, 29 mg sodium and 26 mg calcium.
Slice your zucchinis lengthwise, then scoop
Preheat oven to 180 C.
Heat oil in a large non-stick frying pan over a high heat. Add onion, garlic and bacon and cook or 5 minutes or until light golden.
Place in a bowl with the zucchini, feta, ricotta, Parmesan cheese, chives, salt and pepper. Mix to combine.
Place the eggs and flour in a bowl and mix well to combine.
Spoon into a lightly greased 20 cm x 30 cm tin lined with non-stick baking paper and smooth.
Bake for 40 - 45 minutes or until golden and cooked through.
Cut into slices to serve.
Slice zucchini into 1/2-inch thick slices.
Place in shallow round glass baking dish.
Sprinkle with oregano, salt & pepper. Cover with wax paper and microwave 5 minutes until partially cooked.
Top each zucchini slice with a tomato slice, sprinkle with Parmesan cheese and microwave another 2 minutes.
Preheat oven to 400 degrees F (200 degrees C).
Place zucchini directly on oven rack near the bottom. Cook until slightly softened, 5 to 10 minutes.
Place bacon slices on paper towels. Heat in microwave on High until cooked but not crisp, about 3 minutes.
Place a layer of bacon on each zucchini slice; top with a slice of fontina cheese.
Tightly roll each layered zucchini strip and secure with a toothpick or skewer. Place on baking sheet.
Bake zucchini rolls in the preheated oven until cheese is melted, about 10 minutes.
Grate unpeeled zucchini.
Chop onion and bacon.
Combine bacon, onion, zucchini, cheese seasoning eggs and oil with sifted flour.
Pour into lightly greased slice baking tray and bake in a moderate (180C) oven for 30 to 40 mins or until cooked.
Slice the zucchini and heat in the oven