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.
Peel zucchini so some of skin is left on and slice.
Simmer until fairly done, 10 to 15 minutes.
In frypan, saute onion and green pepper.
Add flour.
Mix. Add tomatoes.
Also, add bay leaf. Put zucchini in bottom of casserole.
Put rest of recipe on top. Top with Parmesan.
Bake 20 minutes or so at 350\u00b0.
rying pan and saute the zucchini for 3-4 mins. Remove
hen put in olive oil, zucchini and onion to saute.
Cook zucchini briefly in salted water and drain.
Saut onion and carrot in butter.
Mix all together and bake in a casserole at 350\u00b0 until brown and bubbly.
Good as a side dish with chicken. The recipe makes a large amount, so I divide it and freeze portions in plastic containers.
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
nion, garlic and jalapeno. Add zucchini and cook 5 minute or
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.
casserole dish.
Scoop pulp from the center of each zucchini
Set half of stuffing mix aside.
Mix other ingredients.
Top with the remaining stuffing mix and sprinkle with shredded cheese. Bake at 350\u00b0 for 25 minutes.
This recipe can be doubled.
Serves 6 people.
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.
Note:
If you double recipe, use 13 x 9-inch pan.
nside of a 2-quart casserole dish.
Boil carrots in
mpty bowl.
Put cubed zucchini into the collander and sprinkle
Cook zucchini in salt water 10 minutes; drain well.
Brown meat and onion in skillet.
Place zucchini in 2 1/2-quart casserole; pour spaghetti and meat into casserole and mix together.
Pour melted cheese over the top and bake covered for 35 minutes at 400\u00b0.
Cook zucchini in boiling, salted water until tender.
Drain. Melt butter in pan and add carrots and onion.
Saute until tender. Remove from heat.
Stir in 1 1/2 cups bread cubes, soup, and sour cream.
Gently stir in zucchini.
Spoon into 1 1/2 quart casserole dish.
Melt remaining butter and add remaining bread cubes.
Toss gently.
Sprinkle buttered bread cubes over casserole.
Bake at 350\u00b0 for 30-40 minutes.
Put zucchini, carrots and onion in saucepan.
Cover with water and cook 5 minutes.
Drain.
Mix this with soup and sour cream. Melt butter in pan on box of stuffing. Mix well.
In well buttered casserole dish, use 1/2 stuffing on bottom.
Add zucchini mixture. Top with rest of stuffing.
Bake at 350\u00b0 for 1/2 hour.
Makes large casserole.
Cook zucchini and onion slices about 3 minutes in small amount of water.
Drain.
Place half of vegetables in buttered casserole. Mix grated cheese and soda cracker crumbs.
Pour half cheese mixture over half of vegetables.
Put second half zucchini mix into casserole and cover with remaining cheese mixture.
Mix with stirred egg.
Cover.
Bake at 350\u00b0 for 20 minutes.
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!