o have fun with this recipe it is after all another
When using frozen zucchini, drain juice.
In a large skillet, melt oleo.
Add onion, green pepper, corn (if using fresh, cut off the cob) and zucchini.
Cook 8 to 10 minutes.
If using canned corn, add now with basil and pepper. Heat thoroughly.
Add cheese; heat again.
Serve garnished with sliced tomato.
Cook to boiling, zucchini and onion, 5 minutes; drain. Combine soup, sour cream and carrots.
Fold in zucchini and onion. Combine stuffing and butter; spread 1/2 on bottom of pan.
Add zucchini mixture, then remainder of stuffing on top.
Add butter. Bake, uncovered, at 350\u00b0 for 20 minutes.
In a 10-inch iron skillet, spread margarine on bottom and sides.
Slice zucchini 1/4-inch thick and lay in pan.
Slice onion on top of zucchini.
Slice tomatoes on top of onion.
Salt and pepper on top.
Add enough water to almost cover.
(If using frozen zucchini, use only a small amount of water.)
Cover with lid.
Cook on medium heat on top of stove until bubbles, then turn burner on low heat.
Cook until tender.
May need to add water before done.
When done, add cheese.
I serve in skillet.
Beat eggs and mix in sugar, oil, vanilla, zucchini and pineapple. Sift dry ingredients together and mix thoroughly with zucchini mixture. Add raisins and nuts and mix well. Pour batter into 2 greased and floured loaf pans. Put in cold oven and turn to 325\u00b0. Bake 45 minutes to 1 hour or until bread tests done with toothpick. Cool in pans. (Can use frozen zucchini. Can vary nuts and fruits. Also can pour batter into 4 small oiled and floured loaf pans and bake 40 to 45 minutes.)
In large bowl, mix by hand or electric mixer on medium speed all ingredients except zucchini.
Fold in zucchini.
Turn into buttered 10-inch deep dish pie pan and bake at 350\u00b0 for 45 to 50 minutes.
Serves 8.
Cook zucchini and add remaining ingredients.
Mix well.
Top with buttered bread crumbs and sprinkle with Parmesan cheese. Bake at 350\u00b0 for about 30 minutes.
Brown beef in skillet, stirring often and breaking up large pieces.
Remove excess fat.
Add flour and stir.
Add garlic, salt and pepper to taste.
Place mushrooms on top of meat.
Mix vinegar with thawed zucchini-tomato mixture and pour over meat.
Sprinkle top with herbs.
Cover and simmer slowly about 20 minutes.
In an ovenproof saucepan or casserole, brown chicken pieces in oil and saute over medium heat for about 15 minutes.
Sprinkle with salt, pepper, paprika, garlic and herbs.
Pour zucchini-tomato mixture over chicken.
Cover and bake in 350\u00b0 oven about 30 minutes or until chicken is tender.
Cook zucchini for 12 to 15 minutes, or until clear, stirring constantly.
Add lemon juice, pineapple and sugar.
Boil mixture for 6 minutes.
Add gelatin; stir until dissolved.
Pour into plastic containers.
Cover and freeze.
Or it may be kept in refrigerator in jars.
Delicious!
Melt 6 tablespoons butter. Add onions and cook 10 minutes. Add 1/4 cup water, then zucchini, bell peppers, garlic, salt and pepper. Cover and cook 3 minutes. Stir mixture and cook until soft. Add parsley, basil and tarragon. Cool.
Blend and put in 1 pint freezer containers and freeze.
Combine rice, zucchini, onion, parsley, egg, panko flakes
Dice onion. Peel zucchini. Quarter the zucchini and squash lengthwise, then slice
br>Add the coconut and zucchini and mix well. (I use
Preheat oven to 350\u00b0F.
Cook spinach according to package instructions. Drain; add nutmeg.
Slice Zucchini.
Grate Parmesan and Swiss (amounts in recipe for grated cheese).
Combine zucchini, water, margarine, and seasoned salt in skillet. Cover; steam for 5 minutes.
Mix Parmesan and Swiss cheeses. In 8-inch casserole, layer spinach, zucchini, and cheese.
mixture. Bake for 20 minutes.
Beat eggs until light and fluffy.
Add sugar and beat until blended.
Stir in oil, vanilla, zucchini, and pineapple.
Sift dry ingredients and stir into egg mixture along with nuts.
Bake in two greased loaf pans (8.5 x 4.5 x 2.5)at 350 degrees for 50 minutes.
**Note: The loaf in the photo has been made with 100% whole wheat flour and instead of nuts I added raisins. I also doubled the recipe. The zucchini was previously grated and frozen so juice and all was added -- I had extra zucchini so a bit extra was added.
ff the ends of each zucchini and slice in half lengthwise
Put the zucchini in a colander or on towels to drain off the moisture.
Combine the remaining ingredients.
Add the zucchini and mix well.
Pour into a lightly oiled 2-quart casserole.
Bake at 350 degrees F for 40 to 45 minutes.
1/3 recipe - 72 calories, 1/2 med-fat meat exchange, 1 vegetable 3 grams carbohydrate, 5 grams protein, 5 grams fat 68 mg sodium, 128 mg potassium, 100 mg cholesterol.
he cover and add the zucchini, sliced (I slice it 1