se for topping enchiladas.
ZUCCHINI ENCHILADAS:
Preheat oven to
Boil large pot of water.
Add some salt to the water and boil pasta.
2 minutes before pasta is done, add shredded zucchini to pot and cook with the pasta until pasta is cooked.
Drain in a colander.
While pasta is cooking, heat oil in a small skillet over medium heat.
Add garlic and cook until just starting to turn golden.
Mix pasta and zucchini, olive oil and garlic and remaining ingredients in a pasta bowl.
Toss to coat and serve immediately.
lour in it.).
Place zucchini in a large kitchen towel
nch baking dish.
Place shredded zucchini in a colander and sprinkle
Drain shredded zucchini by gently pressing between layers of paper towel.
Combine zucchini and next four ingredients.
Set aside.
Combine mayonnaise and remaining ingredients.
Add to zucchini mixture and toss gently.
Cover and chill at least 1 hour. Serves 6.
ombined, then stir in shredded zucchini (if your zucchini produces a lot of
Mix the first 5 ingredients together.
Next, mix in the shredded zucchini.
Drop by spoonful into butter or cooking oil.
Fry until golden brown on both sides.
In a large saucepan or stockpot, cook zucchini, carrots, onions in chicken broth about 20 minutes or until vegetables are tender. Transfer to a blender or food processor in small batches; blend well.
Add cream cheese a little at a time and continue blending until cream cheese is melted.
Adjust seasonings to taste and serve hot or cold. Garnish with shredded zucchini and caramelized onions.
spoon, stir in the shredded zucchini and carrot.
Stir the
an; add in the chopped zucchini, onions, and salt; saute over
Mix meat, shredded zucchini and bread crumbs.
Form into 8 1/2-inch patties.
Brown on both sides in a large nonstick skillet. Stir in sliced zucchini and tomatoes.
Bring to a boil, reduce heat, cover and simmer 7 to 9 minutes, turning patties and stirring 2 or 3 times until zucchini is tender.
Add potatoes and simmer 3 minutes longer.
Preheat oven to 325 degrees F (165 degrees C).
Mix shredded zucchini with the Ragu(R) Old World Style(R) Traditional Sauce until coated. Add salt and pepper as desired. Portion into individual 1 1/2-cup Mason jars or small ramekins. Add 1/4 cup of the shredded cheese on top of each. Top with a basil leaf spritzed with olive oil, if desired.
Bake for 20-25 minutes or until cheese is lightly browned. Let cool until individual containers have cooled enough to handle. Serve!
Beat eggs until fluffy.
Add vanilla, oil and shredded zucchini.
Mix.
Add 1 cup chopped nuts and raisins.
Stir.
Add all the dry ingredients and mix well.
Bake in a greased Bundt pan or 3 medium sized loaf pans.
Bake at 325\u00b0 for 1 hour.
You can use mashed bananas instead of shredded zucchini to make banana bread.
Preheat oven to 350\u00b0F Spray the muffin tins.
Whisk the first six ingredients in a large bowl.
Mix eggs, oil and sugar in a medium bowl. Whisk for 30 seconds to dissolve sugar. Stir the shredded zucchini and carrot.
Stir egg mixture into the dry ingredients. Stir in sunflower seeds. Divide batter into the muffin tins about 1/4 cup each.
Bake for 23 to 25 minutes or until crowned and lightly browned.
Melt the butter in a large skillet over medium-high heat, then add the shredded zucchini.
Sautee the zucchini, stirring frequently,until zucchini is cooked through but not too mushy.
Lower heat, add the nutmeg, salt and pepper (Nutmeg is a very strong spice and you really don't need any more than the 1/8 teaspoon).
Stir the spices into the zucchini and serve.
Mix ground beef, shredded zucchini, bread crumbs and egg. Form into eight 1/2-inch thick patties.
Brown on both sides in a large nonstick skillet for 3 to 4 minutes.
Stir in sliced zucchini, tomatoes and potatoes.
Simmer 15 to 20 minutes, turning patties and stirring 2 to 3 times, until vegetables are crisp and tender.
Put shredded zucchini in colander.
Sprinkle with 1/2 teaspoon salt; set aside for 30 minutes.
Squeeze as much liquid as possible from zucchini with your hands; reserve.
Saute onions in hot butter in a skillet over medium-high heat until soft. Transfer reserved zucchini and onion to large bowl.
Stir in eggs, flour and remaining 1/4 teaspoon salt and pepper.
Mix together flour, sugar, cocoa, salt and baking soda. Combine shredded zucchini, vanilla and oil.
Mix with dry ingredients.
Add nuts.
Spread into a greased and floured 9 x 13-inch pan.
Bake at 350\u00b0 for 20 to 30 minutes.
May frost or serve as is.
Very good!
Beat eggs, sugar and oil together.
Add shredded zucchini. Add flour, soda, baking powder, cinnamon and nuts.
Pour all into greased loaf pans.
Bake 1 hour at 375\u00b0.
Cream oil and sugar.
Beat in eggs, vanilla and shredded zucchini.
Mix all dry ingredients and add to creamed mixture. Beat until moist.
Add nuts.
Pour into 2 greased loaf pans.
Bake at 350\u00b0 for 1 hour.