Place zucchini and onion in well-buttered
Wash, top and tail the zucchini.
Using a potato peeler
Preheat oven to 430 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Pour milk into a bowl. Combine bread crumbs, Parmesan cheese, garlic powder, and black pepper in a shallow bowl. Place zucchini slices in the milk; soak for 1 minute. Remove zucchini slices from milk and press each into the bread crumbs mixture until coated on both sides. Arrange coated zucchini slices on the prepared baking sheet.
Bake in the preheated oven until chips are crisp, about 30 minutes.
Heat pot over medium heat, spray with cooking spray.
Add onions and cook until they start to turn translucent.
Add chicken broth and zucchini.
Increase to medium/high heat.
Cook 10-15 minutes, until zucchini is tender.
In batches if necessary, puree mixture in blender and return to pot.
Add butter, 1/2 cup of milk, and dash of nutmeg.
Season to taste with salt and pepper.
Shred zucchini using the large holes on
beat sugar eggs vanilla and yogurt in bowl.
next add the zucchini and mix together.
combine the flour baking powder baking soda salt and raisins together then add it to the mixture with the zucchini.
bake at 350 degrees for an hour.
Combine in mixing bowl the first 5 ingredients. Sift together the dry ingredients and add to zucchini mixture and stir until blended.
Pour into 2 greased 8-inch bread pans.
Bake 1 hour at 350\u00b0.
Remove from pans and cool on rack.
Stir zucchini, red bell pepper, green bell pepper, onion, celery, Worcestershire sauce, Parmesan-Romano cheese, garlic, parsley, marjoram, and seasoned salt together in a large bowl. Cover bowl with plastic wrap and let marinate, about 30 minutes.
1. Heat oven to 350\u00b0. Spray loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches, with nonstick cooking spray. Mix zucchini, sugar, oil and egg whites in large bowl. Stir in remaining ingredients except apricots. Stir in apricots. Pour into pan.
2. Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan. Cool completely on wire rack before slicing. Store tightly wrapped in refrigerator up to 1 week.
ightly yellow in color. Add zucchini and saute for 4 minutes
Shred the zucchini. It takes about 2 zucchini.
Mix the rest of the ingredients in whatever order you choose.
Fill muffins tins to the top, not 3/4 full like normal.
Bake at 350 for 30 minutes. Check to see if their done with a toothpick.
Eat! MMM, we like to add some real butter to them too, but that's not quite so healthy ;).
In a large bowl, combine the first six ingredients. In a small bowl, beat the egg, bananas, oil and extract. Stir into dry ingredient just until moistened. Fold in zucchini and walnuts. Transfer to loaf pan coated with cooking spray. Bake at 325\u00b0 for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire rack
Preheat oven to 350 degrees.
Beat the egg, egg whites, oil, applesauce, sugar and vanilla until well combined.
Stir in zucchini and pineapple.
Combine dry ingredients and add to batter until just blended. Don't over mix.
Stir in raisins.
Pour batter into sprayed muffin tin.
Bake for 13 minutes or until inserted toothpick comes out clean.
Enjoy! These freeze well, if there are any left.
EEDS FROM 2 VERY LARGE ZUCCHINI, SLICE AND DICE INTO SMALL
Slice zucchini about a 1/4 inch
Preheat oven to 400.
In bowl, mix together first 9 ingredients.
In a large bowl, mix together wet ingredients.
Add dry to wet and stir just until moist.
Spoon batter into 12 muffin cups coated with cooking spray.
Bake for 15 minutes or until golden.
Remove from pan and cool on a wire rack.
minutes.
Add chopped zucchini and broccoli; saute 5 minutes
Cut each zucchini lengthwise into fourths, then lengthwise into halves to form sticks.
Cut each stick lengthwise into halves (each zucchini makes 16 sticks).
or until golden.
Add zucchini, 1/4 cup Romano cheese
Add the tomatoes, basil, and zucchini to the egg mixture. Mix