iking.
Serve the taco bar family style, immediately.
*For
Preheat oven to moderate (350\u00b0).
Grease a 9 x 9 x 2-inch square baking pan.
Beat together brown sugar, butter and cream cheese in large bowl with electric mixer until fluffy.
Beat in egg and vanilla.
Beat in flour, baking powder and salt until well blended.
Stir in carrots, zucchini and raisins.
Spoon into prepared pan evenly.
Bake at 350\u00b0 for 30 minutes.
Cool in pan on wire rack for 10 minutes.
Invert cake on wire rack; cool completely.
Spread frosting on top.
ell.
Stir in the zucchini, walnuts, and chips.
Batter
(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
Dice onion. Peel zucchini. Quarter the zucchini and squash lengthwise, then slice
ith a copy of this recipe: http://www.guardian.co.uk
Put the zucchini in a colander or on towels to drain off the moisture.
Combine the remaining ingredients.
Add the zucchini and mix well.
Pour into a lightly oiled 2-quart casserole.
Bake at 350 degrees F for 40 to 45 minutes.
1/3 recipe - 72 calories, 1/2 med-fat meat exchange, 1 vegetable 3 grams carbohydrate, 5 grams protein, 5 grams fat 68 mg sodium, 128 mg potassium, 100 mg cholesterol.
he cover and add the zucchini, sliced (I slice it 1
ote: I have modifided the recipe so my kids can help
ough is smooth. Stir in zucchini and walnuts.
Drop
b>recipe.
Bring 1/2 cup water and 6 cups of zucchini
n an assembly line, dredge zucchini slice in flour, shake off
minutes.
Add the zucchini, garlic, red pepper flakes, onion
ash, trim and grate the zucchini - use the regular grate size
In a large skillet, heat oil.
Cook garlic with zucchini over medium-high heat for 3 minutes.
Stir in tomatoes, then soup and mix thoroughly until blended with reserved liquid and basil. Bring to a boil, then simmer, stirring occasionally, for 10 minutes or until zucchini is tender and sauce is slightly thickened.
Makes about 4 servings.
e using a shortcrust pastry recipe instead of the crescent roll
br>Rinse and dry the zucchini. Use a paring knife to
im the ends from the zucchini and slice them in