Beat eggs until frothy.
Beat in sugars, oil and vanilla. Continue beating until thick.
Stir in loosely packed bananas (or zucchini) and flour, sifted with cinnamon, soda, salt and baking powder.
Fold in nuts.
Pour into 2 oiled and floured 8 x 4 1/2 x 3-inch loaf pans.
Bake in preheated 350\u00b0 oven for 1 hour.
Glass loaf pans are preferred.
(If you reduce heat the last 10 to 15 minutes to 325\u00b0, the loaves won't burn on top.)
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.
ith water for pasta, 1 for zucchini, onion, mushroom & beans & 1 for marinara sauce
Heat vinegar then pour over carp (the skin will turn blue). Bring salted water to a boil and carefully add carp pieces. Simmer over low heat for about 15 mins.
For zucchini and carrot butter, heat butter in a saucepan and saute diced carrots and zucchini for about 5 mins. Set aside.
For horseradish cream, whip cream until stiff, fold in horseradish then season with lemon juice and add lemon slices. Set aside.
Drain carp, arrange on plates and drizzle with butter. Garnish with horseradish cream and sprinkle with chopped dill.
Combine first 6 ingredients; set aside.
In large bowl, beat sugar, oil and eggs.
Stir in cereal, peel and vanilla.
Add flour mixture, zucchini and nuts.
Mix well.
Spread evenly in a greased 10 x 6 x 2-inch glass baking dish or double recipe for 9 x 13-inch pan.
Bake at 325\u00b0 for 35 minutes for small pan, longer for 9 x 13-inch pan.
Cool completely.
Spread with frosting.
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.
Preheat oven to 425\u00b0F.
Combine all ingredients except for zucchini and milk in a medium bowl, stirring well with a whisk.
Place milk in shallow bowl.
Dip zucchini slices in milk, and dredge in breadcrumb mixture.
Place coated slices on an ovenproof wire rack coated with Pam cooking spray. Place rack on a cookie sheet.
Bake at 425\u00b0F for 25 to 30 minutes, or until browned and slightly crisp.
Use your own favorite recipe for a 2-crust pie.
Mix all ingredients in one bowl.
Butter 9-inch glass dish. Bake at 350\u00b0 for 40 minutes or until golden brown.
Double recipe for 9 x 13 pan.
Mix well and spread into greased baking pan.
Sprinkle top with garlic salt.
Bake at 350\u00b0 for 35 minutes.
Double recipe for a 9 x 13-inch pan.
For Sensational Dipping Sauce: Combine all
In a crust or casserole dish, layer onions, zucchini and tomatoes in 2 to 3 layers.
Top with cheese.
Bake at 350\u00b0 for 30 to 45 minutes.
rumbs with oregano.
Cut zucchini lengthwise.
Brush with mayo
Cut zucchini into 1/2 inch strips. Boil in salted water until tender. Drain.
Melt butter and saute onion and green pepper in a sauce pan. Add tomatoes and chili powder. Cook for 5 minutes and add zucchini.
Blend melted butter with cracker crumbs. Layer 1/2 of zucchini mixture, 1/2 of cracker crumbs and 1/2 of cheese.
Add remaining zucchini mixture, 1/2 of cheese and 1/2 of cracker crumbs.
Bake 25 to 30 minutes in a 340 degree oven.
Note: Yellow squash may be substituted for zucchini.
Reduce heat, cover, and simmer for 20 minutes, or until rice
ogether.
Place a few zucchini disks in the corneal and
Wash and cut zucchini into 1/4 inch slices.
Cook onion in oil, then add the zucchini.
Cook slowly for 5 minutes.
Add salt and pepper.
Cook zucchini in a small amount of boiling, salted water until tender crisp; drain.
Place in greased 1-1/2 quart casserole.
Melt butter in same pan as used for zucchini.
Stir in sour cream, cheese, salt and paprika.
Cook over low heat stirring constantly until cheese is melted (do not overheat or boil). Remove from heat; stir in egg yolk and chives.
Toss bread crumbs with melted butter.
Stir cheese mixture into zucchini and cover with bread crumb mixture.
Bake at 350 degrees for 20 minutes or until slightly brown on top.
Chop finely the onion.
Slice the zucchini (not to thick).
Saute the zucchini with the onion, garlic.
Add all your seasonings.
Saute this for a few minutes in a pan sprayed with butter pam.
Do not saute too long as you do not want the zucchini soft.
Add the tomatoes and simmer few minutes.
Remove from heat and serve on plates adding parmesan cheese on top.
Cook whole zucchini in boiling salted water about