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.
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.
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.)
Slice zucchini about a 1/4
rying pan and saute the zucchini for 3-4 mins. Remove and
Place zucchini and onion in well-buttered 2-quart casserole. In a large
Brown ground beef. Add onion and cook until tender.
Boil the zucchini in 1 cup of water until the zucchini is tender; reserving 1/2 cup of the cooking water.
Mix meat mixture, zucchini, reserved 1/2 cup water, soup, rice, and cheese. Add salt and pepper to taste. Put into buttered 2-quart casserole and top with some grated Parmesan cheese.
Bake at 325\u00b0F for 30 minutes.
Preheat oven to 350\u00b0F.
Combine eggplant, zucchini, pepper, onion and garlic in a shallow, 3 quart casserole dish. Stir in tomatoes and wine. Season to taste.
Cover with foil and bake 15 minutes. Uncover and bake a further 15 minutes.
Sprinkle combined breadcrumbs and cheese over vegetables. Bake a further 15-20 minutes, until golden and crisp.
nd root bottom of each zucchini.
Slice in 1/4
mpty bowl.
Put cubed zucchini into the collander and sprinkle
Mix all ingredients together.
Bake in oven at 350\u00b0 for 25 minutes or until well done.
Preheat oven to 350\u00b0.
In a skillet, saute onion and zucchini in margarine for approximately 10 minutes (zucchini should be firm).
In a large bowl, combine contents from 1 box of Stove Top stuffing mix, soup, milk and egg and mix together.
Add zucchini and onion to mixture.
Put in 2-quart casserole dish and top with cheese.
Bake at 350\u00b0 for 45 minutes to 1 hour.
Cool for 10 minutes and serve.
Preheat oven to 350 Combine zucchini and onion in a medium saucepan, cover with water and boil for 5 minutes; drain and cool.
Combine carrots, soup, sour cream, and garlic powder in a large bowl; stir until smooth.
Add zucchini, onion, and chicken; mix.
Spread chicken mixture in a greased 9 X 13 inch casserole. Melt the butter in a skillet, add Accent seasoning and toss well to coat with butter.
Sprinkle cheese over chicken mixture and bake for 1 hour.
Casserole should be golden brown and hot!
Lightly butter a 9x13-inch casserole dish.
Melt remaining 3
br>Grease a 2-quart casserole dish.
Spoon HALF of
Steam zucchini, onion and carrots for 5 minutes.
Drain well. Combine soup and sour cream.
Stir in zucchini mixture.
Spread 1/2 of the stuffing mixture on bottom of greased casserole dish. Spoon in zucchini and top with remainder of stuffing.
Bake at 350\u00b0 for 45 minutes or until bubbly.
Steam zucchini and onion for 5 minutes.
Mix carrots, sour cream and soup and stir in zucchini mixture.
Prepare stuffing mix using only 3/4 cup water and 1/2 cup margarine.
Layer in a 3-quart casserole half of the stuffing, then the zucchini mixture and top with remaining stuffing.
Bake at 350\u00b0 for 15 minutes or until bubbly.
Sprinkle grated cheese on top.
Preheat oven to 350 degrees.
In a large pan, boil sliced zucchini until tender (about 8 minutes); drain.
Butter a 9x13-inch casserole dish.
Cover the bottom of the casserole dish with sliced tomatoes.
Layer zucchini and onions.
Season with salt and pepper.
Sprinkle with parmesan cheese.
Repeat layers.
Top off the casserole with lots of parmesan cheese.
Bake uncovered for 45 minutes.
Cook onion and zucchini in salt water for about 5 minutes, then drain well.
Pour into well-greased casserole.
Add Italian seasonings.
Pour tomatoes over top of zucchini and onion.
Bake at 350\u00b0 for 1 hour.
Remove from oven and sprinkle well with Parmesan cheese and return to oven until the cheese melts.
rumbs with oregano.
Cut zucchini lengthwise.
Brush with mayo