The key to this dish is cooking with high heat, don't add too much zucchini at once or it will steam and mush. Use 2 pans dividing the ingredients to keep the heat even.
Heat 2 heavy bottomed skillets, add oil. When hot but not smoking add the almonds. Cook, stirring, until golden brown, approx. 30 sec. Add half the zucchini to each pan, toss or stir a few seconds. Season with salt and pepper and cook for 30 sec.
Divide the zucchini on plates, add pecorino on top and serve immediately.
Place zucchini and onion in well-buttered
Heat the oil in a saucepan and sweat the onions and garlic until softened. Add the zucchini and saute for 2 mins. Add the stock and simmer over low heat for 8 mins. Puree then season. Ladle into bowls and top with the whipped cream and cheese. Sprinkle with black pepper.
Mix together the vinegar, sugar, garlic and chili in a large shallow salad bowl. Gradually whisk in the olive oil. Season to taste with salt and freshly ground black pepper.
Using a vegetable peeler, peel the zucchini and squash into long thin strips and add to the bowl with the dressing and toss to coat. Top with the smoked mackerel and serve with crusty bread.
Shred zucchini using a box grater. Heat a large skillet over moderate heat. Add olive oil to the pan, then add the garlic. When the garlic sizzles, add shredded zucchini. Season zucchini with salt and pepper. Saute shredded zucchini 7 to 10 minutes. Add hot, drained pasta to the pan. Toss spaghetti with zucchini and garlic oil. Add a couple of handfuls of grated cheese to the pan.
hick lengthwise slice from each zucchini.
Chop the slices and
Place zucchini in boiling water and boil for 2 minutes. Drain into a colander.
Melt butter over low heat, remove from heat and stir in sour cream, salt and pepper.
Add zucchini and heat through.
Put mixture in a casserole dish, sprinkle with cheese. Place under the broiler until cheese is melted and golden brown.
xtract until smooth. Stir in zucchini.
Whisk flour, baking powder
Heat olive oil in a pan and add almonds. Cook and stir until almonds start to brown slightly, 1 to 2 minutes. Add zucchini and toss with olive oil and almonds. Cook briefly until zucchini are tender, about 5 minutes. Season with salt and pepper.
Preheat oven to 450 degrees F (230 degrees C).
Toss zucchini, olive oil, salt, and pepper together in a bowl. Turn zucchini slices out onto a baking sheet. Sprinkle paprika over the top of the slices.
Bake in the preheated oven until golden and crisp, 25 to 30 minutes.
In a mixing bowl, heat cake mix, eggs, oil, vanilla and cinnamon for 6 to 7 minutes.
Fold in zucchini, raisins and nuts. Spoon into a greased and floured 10-inch fluted tube pan.
Bake at 350\u00b0 for 40 to 50 minutes or until done.
Sprinkle with confectioners sugar, if you like.
Layer zucchini, onion, green peppers and cheese of choice in microwavable dish.
May add cooked, drained meat.
Layer if desired (hamburger, turkey, ham, sausage, etc.).
Use 1 can soup to pour over top, but only dilute with 1/2 can milk.
Use mushroom, celery soup, etc.
Cover and microwave until tender. Remove cover toward end of cooking.
Cook 20 minutes on High heat; if more layers repeated, cook longer.
Casserole does make some of own liquid when cooking.
Drain zucchini well
and
combine with sugar, oil, eggs and vanilla in\ta
large
bowl.
Sift
flour,
soda,
salt and cinnamon together.\tAdd
to
zucchini
mixture and blend well. Stir in nuts,
rind
and raisins.
Divide batter into two well greased 9 x 5 x 3-inch loaf pans.
Bake in preheated 350\u00b0 oven for 70 minutes\tor
until wooden pick inserted in center comes out clean.
Cool
in
pans
10\tminutes.
Remove from pans and cool thoroughly on wire racks.
Place Parmesan cheese in the bowl of a food processor; process into small crumbs. Add walnuts and process into small crumbs.
Heat olive oil in a large skillet over medium-high heat until hot. Stir in parsley and garlic and remove from heat. Toss zucchini noodles with the hot oil mixture and Parmesan-walnut mixture. Top with cherry tomatoes and olives to serve.
In mixing bowl, beat cake mix, eggs, oil, vanilla and cinnamon for 6 to 7 minutes.
Fold in zucchini, raisins and nuts.
Spoon into greased and floured 10-inch fluted tube pan.
Bake at 350\u00b0 for 40 to 50 minutes.
Test with toothpick at 40 minutes.
Invert onto cake plate.
Mix all ingredients, then stir in zucchini so all is coated. Pour into a buttered pie pan.
Bake at 350\u00b0 for 40 minutes.
Beat eggs.
Continue beating and add oil, sugar, zucchini and vanilla.
Sift dry ingredients together and add to first mixture. Fold in nuts if desired.
Spoon into three greased and floured loaf pans.
Bake at 350\u00b0 for one hour.
Cool bread on rack.
Delicious with butter or cheese spread.
Freezes very well.
Mix dry ingredients together.
Beat eggs, sugar, oil, then vanilla, zucchini and flour mixture.
Add nuts.
Mix well.
Bake at 350\u00b0 for 1 hour.
(Grease and flour 9
x 5-inch loaf pan.)
In bowl, toss zucchini with salt ; let stand for 15 minutes.
Drain and squeeze out liquid.
Add vinegar, sugar, sesame oil, garlic, and hot pepper flakes. Toss to combine.
br>Using grater: Grate unpeeled zucchini, using medium pressure. Empty into