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.)
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.
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.
For Sensational Dipping Sauce: Combine all
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
bove.
Directions - Zucchini sections.
1.\tCut zucchini in sections about
ogether eggs, oil, applesauce, sugar, zucchini and vanilla. Make sure it
Beat together eggs, sugar, margarine and water until fluffy. Add rest of ingredients except chocolate chips.
Blend well and then add chips.
Bake at 325\u00b0 for 60 to 70 minutes, or until done. Makes 2 loaves.
Note:
For a change, try substituting apple or carrot for zucchini, or mix a combination of the two together. All combinations turn out well.
Preheat oven to 170\u00b0C.
Mix the dry ingredients in a bowl, stir in the water to form a batter mixture.
Heat oil in a shallow pan.
Coat the zucchini, prawns or whatever with the batter, fry 2 minutes each side.
Remove from pan, drain on kitchen paper, place in oven to keep warm while the rest of the zucchini is fried.
Serve hot, or straight from the pan.
Saute onions and garlic in butter until tender but not browned.
Combine in a large saucepan the broth, zucchini, celery, parsley, salt, dill weed, basil and pepper.
Heat to boiling. Stir in onion mixture.
Simmer 30 minutes.
Blend soup in 2 or 3 batches in blender until smooth.
Return to pan and stir in milk. Heat.
May be served hot or cold.
Garnish with grated Parmesan cheese or lemon slices.
You can substitute broccoli, spinach or cauliflower for zucchini.
Combine oil, eggs, sugar, zucchini and vanilla, blend well. Stir in flour, soda, baking powder, salt, cinnamon.
Stir in nuts. Spoon batter into two 8 1/2 x 4 1/2 x 2 5/8 pan.
Bake 325\u00b0 for 1 1/2 hours or muffins approximately 30 minutes.
Yellow squach may be substituted for zucchini.
In a food processor, mix all the ingredients except for zucchini and salt to make pesto.
Slice zucchini squash into pasta using a spiral slicer, mandolin or knife.
In a bowl, place zucchini pasta and salt and mix.
Add the pesto and mix.
Infuse love and serve!