Preheat oven to 450 F.
Spray large baking sheet with oil cooking spray.
Cut zucchini into slices, (about 1 1/2 inches by 3/4 inch).
Toss zucchini in a bowl with the olive oil.
Mix dry ingredients in a plastic bag.
Place zucchini, a handful at a time, in the plastic bag, and shake to coat.
Bake 20 minutes.
Turn zucchini, bake another 10 to 15 minutes, or until golden brown.
Serve with Creamy Horseradish Dip recipe#79910 or your favorite dip.
nd bake uncovered for about 25-30 minutes.
When the zucchini
lice thinly.
Add the zucchini slices to the pan and
Preheat the oven to 350\u00b0F. Heat 2 tbsp of the oil in a frying pan and saute the zucchini for about 4 mins until lightly browned. Transfer to a plate. Add the remaining oil to the pan and saute the chicken for 3 mins with a little salt and pepper. Return the zucchini to the pan with the chicken and add the basil. Mix and heat through. Divide between 4 individual ovenproof dishes.
Mix the cheese and cracker crumbs and sprinkle on top of the chicken mixture. Bake for 30 mins.
(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.
Preheat the oven to 350\u00b0F. Lightly grease a 5-cup baking dish.
Halve the tomatoes. Combine tomato, zucchini and 1 tbsp of the oil in the prepared dish; season to taste.
Sprinkle with combined breadcrumbs and cheese; drizzle with remaining oil.
Bake 40-45 mins, until golden and bubbly.
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.
Mix all together.
Put in a well greased pan.
Bake at 350\u00b0 for 25 minutes.
Makes a small 8 x 8-inch pan. Double recipe; bake in 9 x 13-inch pan at 350\u00b0 for 40 minutes.
In baking dish, place chicken breasts; sprinkle with salad dressing.
Bake, uncovered, at 350F for 30 minutes.
Add all vegetables and tomato sauce and continue baking for 1 1/2 hours.
During the last 5-10 minutes, sprinkle with Parmesan cheese.
This is a low calorie recipe if low-cal dressing is used, or if regular dressing is used sparingly.
he dough.
Place the zucchini and a few tablespoons of
ottom and up the sides. Bake uncovered in a 400\u00b0
Heat oven to 350\u00b0.
Trim ends of zucchini.
Cook, covered, in boiling salted water 5 to 8 minutes; drain.
Cut in half lengthwise.
Scoop out centers; chop.
Cook onion in margarine until tender.
Combine with chopped zucchini, tomato, seasonings, cheese and bacon; fill zucchini.
Arrange in 13 x 9-inch baking pan.
Bake at 350\u00b0 for 30 minutes.
Makes 6 servings.
Saute zucchini and onions in small amount of butter. Combine soup and sour cream; add the grated carrots, zucchini and onions and mix well. Melt 1 stick butter and mix quickly with stuffing mix; layer 1/2 mixture in bottom of casserole, then layer zucchini mixture, next top with remaining stuffing mixture. Bake at 350\u00b0 for 20-25 minutes. Makes 4-6 servings.
side.
Cut ends from zucchini, then cut lengthwise in halves
Peel and cut into sections zucchini.
Steam zucchini just long enough to soften.
Place zucchini in 9 x 13-inch buttered baking dish.
Top zucchini with Monterey Jack cheese.
Cover. Bake in 200\u00b0 oven for approximately 5 minutes, just long enough to melt cheese.
Or, you may place in microwave for approximately 1 minute.
Slice zucchini in bottom of dish.
Brown hamburger and onion together; drain.
Mix in tomatoes.
Place on top of zucchini.
Top with pizza sauce.
Layer Mozzarella cheese on next, then sprinkle with Parmesan cheese.
Repeat layers.
Place crushed cracker crumbs on top.
Bake at 350\u00b0 for one hour or until tender.
Heat oven to 350\u00b0.
Combine crumbs and butter.
Reserve 1/4 cup for topping.
Mix together zucchini, egg, cheese, onion and garlic. Place zucchini mix over 1 cup of cracker crumbs in an 8-inch square pan.
Sprinkle with reserved crackers.
Spray Pam lightly to avoid sticking.
Bake 1 hour.
Slice zucchini about 1-inch thick.
Cook until tender; drain and mash with fork.
Cook onion in the first tablespoon butter until tender.
Combine beaten eggs, mashed zucchini, onion, corn, Swiss cheese and salt.
Turn into 1-quart casserole dish.
Combine bread crumbs, Parmesan cheese and second tablespoon butter. Sprinkle on top of corn mixture and bake on baking sheet for 40 minutes at 350\u00b0.
Let stand 5 to 10 minutes before serving. Garnish with chopped fresh tomatoes.
Do not pare zucchini; slice about 1-inch thick.
Cook, covered, in a small amount of water for 15 to 20 minutes.
Drain and mash with a fork.
Cook onion in first teaspoon of butter. Combine beaten eggs, zucchini, onions, corn, cheese and salt.
Put in a baking dish.
Combine crumbs, Parmesan cheese and melted butter.
Sprinkle on top.
Place baking dish on a cookie sheet. Bake at 350\u00b0 for 40 minutes.
Brown meat and drain.
Stir in sour cream, bread crumbs and oregano.
Cover bottom of 10 x 6-inch baking dish with 2 cups zucchini sliced.
Top with meat mixture and cheese.
Arrange the rest of zucchini slices around edge of pan, cover.
Bake at 350\u00b0 for 25 minutes.