Heat oil in a frying pan and saute garlic slices over medium heat until they turn light brown. Remove garlic slices with a slotted spoon and set aside.
In the same oil, saute zucchini slices over medium heat until they turn light brown, turning them over once. Remove and drain on paper towels.
Combine vinegar with remaining ingredients.
Place zucchini on a serving platter. Sprinkle vinegar mixture over top; then evenly top with garlic slices.
Allow to stand for 4 hours or so before serving.
For this ultra-simple recipe, use jumbo Spanish onions, sliced to 1/8 inch thick (#2 or #3 on a slicing machine).
Separate the circles into rings and toss with all-purpose flour.
While tossing, sprinkle the onions with light cream to moisten them.
Keep tossing them all together until they are well-coated.
Deep fry in vegetable shortening and drain well.
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.
Heat oven to 350\u00b0.
Stir all the ingredients together.
Oil pan lightly (9 x 9-inch).
Pour into baking pan.
Bake 25 minutes, until set and lightly brown.
Cool and cut into tiny squares for appetizer or large squares for side dish.
Freezes very well.
Scrub zucchini well.
Cut off ends.
Cook whole in saucepan with salt, consomme, white wine and enough water to make 1-inch liquid in pan.
Cover tightly.
Bring to boiling point.
Boil 5 to 10 minutes.
Vegetables should not be soft.
Watch carefully after 5 minutes of boiling.
Drain.
Chill.
To serve, arrange zucchini in shallow dish.
Mix dressing, scallions and parsley and pour over zucchini.
Place an anchovy on each piece.
Mix all ingredients together.
Spread in oiled 9 x 13-inch pan.
Bake at 350\u00b0 for 30 to 35 minutes.
Everyone likes this. Great for a luncheon or appetizer!
Split zucchini and slice thin.
Mix ingredients and add to zucchini.
Put mix in 13 x 9-inch greased pan.
Bake at 350\u00b0 for 40 minutes to golden brown.
Mix together all dry ingredients.
Then add onions and zucchini.
Mix.
Add oil and eggs.
Mix well and put in a greased 13 x 9 x 2-inch pan.
Bake at 350\u00b0 for 30 to 35 minutes.
Beat eggs slightly in bowl.
Add cheese, parsley, salt, pepper, onion, garlic and oregano.
Mix and then add Bisquick, oil and grated zucchini.
Mix well.
Pour into greased (Crisco) 9 x 9-inch pan or 10-inch pie plate.
Bake in preheated 350\u00b0 oven for 30 to 40 minutes until slightly brown.
Check after 30 minutes.
Preheat oven to 350\u00b0F (175\u00b0C). Lightly grease a 9 x 13-inch baking dish. In a large bowl, mix zucchini, all-purpose baking mix, onion, salt, eggs, Cheddar cheese, vegetable oil and garlic. Spread zucchini mixture into the prepared baking dish. Bake
in the preheated oven 25 minutes or until bubbly and lightly browned. Cut into bite-sized pieces to serve.
Combine all the ingredients in a pan, except the egg and cheese.
Saute the ingredients approximately 10 minute.
until tender and liquid has evaporated.
Do not let zucchini become too soft.
Beat the eggs and mix with the Mozzarella cheese, Romano cheese, and zucchini mixture.
Spread in the shell and sprinkle with some Mozzarella cheese on top.
Bake in preheated oven 350\u00b0F for about 30 minutes until cooked.
Serve warm or cooled.
Slightly warm is best.
Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, stir together the baking mix, vegetable oil, dried parsley, pepper, garlic, egg, Romano cheese, salt and zucchini. Pour the mixture into a lightly greased 8x12 inch pan.
Bake 20 minutes, or until golden brown. Cut into squares and serve.
Mix all ingredients together.
Oil bottom of casserole dish lightly.
Put a thin layer of spaghetti sauce, 1/2 of zucchini mixture and sprinkle with grated Mozzarella cheese.
Repeat.
End with layer of spaghetti sauce, then Mozzarella cheese.
Bake at 350\u00b0 for 45 to 60 minutes.
Heat oven to 350\u00b0.
Grease oblong 9x13x2 inch pan.
Mix all ingredients, adding zucchini last.
Spread gently in pan.
Bake until golden brown, about 25 minutes.
Cut into squares when cool.
Grease a 13 x 9 x 2-inch pan.
Mix all ingredients; add zucchini.
Mix again.
Spread in pan.
Bake at 350\u00b0 for 30 minutes or until brown.
Clean (do not peel) and chop zucchini fine.
Chop cheese and onion fine.
Mix together; add bread crumbs and salt.
Beat 2 eggs and add to mixture.
Place 1 teaspoon oil in muffin tin; add 1 tablespoon mixture in each tin.
Bake 20 minutes or until brown and crusty in 375\u00b0 oven.
Makes 1 1/2 to 2 dozen appetizers.
(Please note that the zucchini needs to be grated).
First mix together the sugar, eggs, salad oil, vanilla, Then mix the dry ingredients flour, salt, baking powder, baking soda, cinnamon.
Then add the zucchini and dry ingredients to the sugar-egg mixture and mix well do not over mix!
Pour into 9x5 loave pans.
Bake one hour on 350 then check with a toothpick for doneness if toothpick is still wet add additional time until toothpick comes out dry.
In a greased 2 1/2 quart casserole, layer 1/3 of the zucchini, onion and tomatoes.
Squeeze 1 lemon, quartered, over all. Sprinkle 1/2 teaspoon Italian seasoning and 1/4 teaspoon red pepper flakes.
Repeat layers.
Dot with margarine.
Squeeze remaining lemon over all.
Cover and bake 1 hour at 350\u00b0 or until vegetables are done.
Yield:
4 servings.
Combine rice, zucchini, onion, parsley, egg, panko flakes
or another 2 minutes. Add zucchini, yellow squash and eggplant and