Zucchini

* Exported from MasterCook *
Baked Zucchini With Tomatoes
Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3 zucchini -- medium sized
2 tomatoes -- medium sized
1 sweet green pepper -- medium
1 yellow onion -- medium sized
1/2 teaspoon salt
1/8 teaspoon pepper -- black
1/4 cup olive oil
THIS COLORFUL DISH HAS A DISTINCTLY MEDITERRANEAN FLAIR. SERVE WITH SOMETHING
SIMPLE- ROAST CHICKEN, FOR EXAMPLE, OR PASTA AND CHEESE.
Preparation:10 min
Cooking: 25 min
Calories per serving: 170 1.
Preheat oven to 400F. Core, seed and chop pepper. Peel and finely chop onion.
Trim ends off the zucchini and remove the stem end from the tomatoes. Cut both
vegetables into 1/2-inch slices and arrange them in a buttered 1-or 1 1/2-quart
baking dish with their edges overlapping slightly, alternating the tomato with
zucchini. 2. Scatter the green pepper, onion, salt, and pepper over the slices.
Drizzle the oil evenly over the vegetables. 3. Place the dish in the oven and bake,
uncovered, about 25 minutes, or until the squash is crisp-tender. YOU CAN
SUBSTITUTE YELLOW SQUASH. THIS DISH CAN BE PREPARED AHEAD AND BAKED JUST BEFORE
SERVING. QUICK, THRIFTY COOKING, READER'S DIGEST
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Lemon Zucchini Bars
Recipe By :
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1/2 c brown sugar -- packed
1/4 c cooking oil
2 eggs
1 tsp lemon peel -- grated
2 tbsps lemon juice
1 c flour
1/2 tsp baking soda
1/4 tsp salt
2 c zucchini -- shredded
1/2 c nuts -- chopped
2/3 c powdered sugar
1/2 tbsp butter or margarine
1 1/2 tsps lemon juice
1 tsp hot water
Mix together brown sugar, oil, eggs, lemon peel and juice until well combined. Add
flour, soda, salt, zucchini and nuts; stir just until combined. Spread evenly in
ungreased 10 x 6 micro-safe baking dish. Microwave (med high 70%) uncovered, 7
minutes, rotating dish once. Then, microwave high 2 1/2 to 3 1/2 min or until no
longer dough, rotating once. Cool completely. Combine powdered sugar and
margarine in micro-safe bowl. Microwave high uncovered 15-20 sec or until
margarine is softened. Blend in lemon juice and enough water until spreading
consistency. Spread over bars. Cut into squares.
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Stuffed Squash
Recipe By :
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3 c meat substitute
2 tbsps margarine -- melted
1 egg -- slightly beaten
2 tbsps onion -- chopped
1/4 tsp pepper
1 c crackers -- coarsely crushed
1 c milk
1 tsp salt
1 med squash
Mix all together and fill 2 medium squash shells. Bake at 350! for 45-60 minutes.
To prepare shells: cut in half lengthwise and scoop out center.

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Stir-Fried Zucchini
Recipe By :
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zucchini -- medium
1 tablespoon salad oil
1/4 cup water
1 1/2 teaspoons salt
1/2 teaspoon sugar
1. Cut zucchini into 1/4-inch pieces.
2. In 5-quart Dutch oven over high heat, in very hot salad oil, cook zucchini,
stirring quickly and frequently (stir-frying) until well coated.
3. Add water, salt and sugar. Reduce heat to medium-high; continue sit-frying 7 to
8 minutes until tender-crisp.
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Zucchini Soup
Recipe By :
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1 med onion -- chopped
1 clove garlic -- minced
7 med zucchini -- sliced 1 1/2" thick
1 can vegetable broth
2 1/2 c water
1 tsp salt
1/4 c parsley
1 tsp basil
1/8 tsp pepper
1/8 tsp cayenne pepper
Saute onion and garlic in some oil. Add everything else. Bring to boil, then
reduce to simmer and cook for 15 min. Place 2 cup of soup in blender at a time.
Puree. May serve with Parmesan cheese.
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Zucchini Relish
Recipe By :
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12 c zucchini -- coarsely chopped
1 1/2 c onion -- chopped
1 c green pepper -- chopped
4 cloves garlic -- crushed
1 tbsp salt
1/2 tsp salt
ice water
1 c water
5 c sugar
3 c vinegar
2 tsps mustard seed
2 tsps turmeric
2 tsps mustard, prepared
Combine zucchini, onion, green pepper, garlic, and salt in a large bowl; add ice
water to cover. Let stand 3 hours; drain well. Combine 1 c water, sugar, vinegar,
mustard seeds, turmeric, and mustard in a large dutch oven; bring to a boil. Add
zucchini mixture and boil 10 min. Quickly ladle hot mixture into hot sterilized
jars, leaving 1/4" headspace. Remove air bubbles and wipe jar rims. Cover at once
with metal lids and screw on bands. Process in boiling water bath 10 min.
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Zucchini Patties
Recipe By :
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2 tablespoons butter
3 tablespoons vegetable oil
3 1/2 cups zucchini -- coarsely grated
1/4 cup flour -- all-purpose
eggs -- lightly beaten
1/2 teaspoon salt
1. Heat the butter and oil together in a 12-inch skillet over moderate heat.
Meanwhile, quickly mix the zucchini with the flour, eggs, salt and pepper to form a
batter. 2.Drop Tablespoonful of batter into hot butter and oil to form 6 patties 2
to 2 1/2 inches in diameter. Flatten each patty slightly with the back of a spoon.
Reserve the remaining batter. 3. Cook the patties for about 4 minutes on each side,
or until they are golden brown and crusty. Remove them to a platter covered with
paper toweling and set in a keep-warm (250 F) oven. Use the remaining batter cook
6 more patties in the same manner, adding 1 more Tablespoon of oil to the skillet,
if needed.
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Zucchini Parmigiana
Recipe By :
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1 lg zucchini -- sliced 3/4" thick
1 can tomatoes, canned
1 can tomato paste (6 oz)
2 tbsps olive oil
garlic (as much as you like) -- minced
oregano
basil
parsley
1 med onion -- chopped
1/2 c parmesan cheese -- grated
1 c mozzarella cheese -- grated
Saute onion and garlic in oil until translucent. Add tomatoes and bring to boiling
point, then simmer for 1/2 hour. Add tomato paste diluted with 3 cans of water and
simmer for at least 1 hour. Add parsley, basil, oregano to taste and simmer a few
minutes longer. Coat zucchini slices with flour and saute lightly in oil. Layer
zucchini in baking dish, cover with sauce and then Parmesan cheese. Repeat until
all zucchini is used. Top with mozzarella cheese. Cover and bake 30 min. at 350.
Uncover last 15 min.
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Zucchini Parmesan Bread
Recipe By :
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3 c flour
1/4 c sugar
1/4 c parmesan cheese
5 tsps baking powder
1/2 tsp baking soda
1 1/2 tsps salt
1/3 c margarine
1 c milk
2 tbsps lemon juice
2 eggs
2 tbsps onion -- minced
Mix lemon juice and milk; set aside. Preheat oven to 350!. Grease 9x5 loaf pan.
Combine flour, zucchini, sugar, cheese, baking powder, soda, and salt. In
saucepan, melt butter; stir in milk and lemon juice, eggs, and onion until smooth.
Add liquid mixture to dry mixture just until mixed. Spread in prepared pan. Bake
55-60 min. until toothpick comes out clean and loaf pulls away from sides of pan.
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Zucchini Oatmeal Muffins
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2 1/2 c flour
1 1/2 c sugar
1 c pecans -- chopped
1/2 c oatmeal, quick -- uncooked
1 tbsp baking powder
1 tsp salt
1 tsp cinnamon
4 eggs
1 med zucchini -- shredded
3/4 c oil
Grease 12 3 inch muffin pan cups. Preheat oven to 400!. In large bowl, measure
first 7 ingredients. In med. bowl, beat eggs, stir in zucchini and oil. Stir
mixture all at once into flour mixture just until flour is moistened. Spoon lumpy
batter into muffin cups. Bake 25 min. or until toothpick trick works.
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Zucchini In Mock Cream Sauce
Recipe By :
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5 zucchini
2 cloves garlic -- minced
1 tsp butter
1 tsp flour
salt, pepper -- to taste
roman or asiago cheese -- grated (optional)
Grate the zucchini into a colander and sprinkle with salt. Place the colander over
a pan to collect the juices and let sit for 30-60 minutes. After this period,
squeeze zucchini over the colander to get the last of the juice.
Heat some butter, olive oil, or peanut oil in a frying pan and saute the zucchini
and garlic for 2-3 minutes. Meanwhile, heat zucchini juices to near boiling point.
Make a well in the center of the zucchini and heat the butter/Crisco for a few
seconds, the add flour to the well. Stir the flour and butter/Crisco together.
After 1 minute, add the hot zucchini juices and stir for 30 seconds to get a thick
sauce.
Mix it all together and add pepper and cheese (if desired).
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NOTES : may sub crisco for butter, but butter works better
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Zucchini Fritters
Recipe By :
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5 tablespoons Bisquick
1/2 cup parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
2 eggs -- beaten
2 tablespoons butter
2 cups zucchini -- grated
Blend the Bisquick, parmesan, salt, pepper. Add eggs. Mix zucchini into batter.
Grease hot pan or griddle with butter. Pour batter into pan and fry 3 minutes on
each side. Serve warm, a delicious way of serving zucchini. Make 8 to 10
fritters.
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Zucchini Frittata
Recipe By :
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zucchini
2 tablespoons bread crumbs
2 tablespoons milk
1/2 teaspoon lemon peel, fresh -- grated
6 eggs
2 tablespoons water
3 tablespoons parmesan cheese
1 tablespoon butter
1/4 teaspoon nutmeg
salt
pepper,black
Slice the zucchini and blanch for 5 minutes in boiling water, drain. Mix bread
crumbs, milk and lemon peel together, blend with zucchini. Whip eggs, add water and
spices and whip again. Pour into hot omelet pan greased with butter/oil. When
eggs begin to set, top with zucchini mixture. Sprinkle with cheese, place under a
hot broiler until slightly browned.
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Zucchini Fiesta Salad
Recipe By :
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1/2 pound small zucchini
1/2 pound small crookneck squash
2 tablespoons lemon juice
1/4 cup salad oil
1/2 teaspoon salt
1 dash pepper -- ground cumin
1 green onion -- thinly sliced
1/3 cup diced green chilies
1/3 cup pimento-stuffed olives
1 package (3 oz.) cream cheese
1 small avocado
lettuce leaves
fresh coriander (cilantro)
Cut zucchini and squash crosswise in 1/4 inch-thick slices. Cut onions in half
crosswise. Cut avocado in 3/4-inch cubes.
Steam zucchini and crookneck squash over boiling water until crisp-tender (about 3
minutes). Plunge into ice water to cool; drain well. In a large bowl, combine
lemon juice, oil, salt pepper, and cumin. Add drained squash and stir lightly;
chill for 30 minutes. Add onion, chilies, olives, and cheese. Peel and pit
avocado; cut into small cubes. Add to salad and mix lightly. To serve, arrange
lettuce leaves on 4 salad plates. Mound equal portions of salad on each plate.
Garnish each salad with a sprig of coriander.
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Zucchini Burgers
Recipe By :
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1/2 c cheddar cheese -- diced
2 eggs -- beaten
1 sm onion -- chopped
1/2 c crackers, bread crumbs, or croutons -- crushed
1/3 c wheat germ
Mix together. Drop by Tbs full on non-stick skillet in which 1 tbs. margarine has
been melted. Brown each side about 8 min on med. heat.
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Zucchini Brownies
Recipe By :
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4 eggs
1 1/2 c oil
2 c sugar
2 c flour
2 tsps baking soda
2 tsps cinnamon
1 tsp salt
4 tbsps cocoa
1 tsp vanilla
3 c zucchini -- grated
1 c nuts -- chopped
Beat together eggs, oil, and sugar. Mix together remaining ingredients until
smooth. Mix all together well and spread into greased jelly roll pan and bake 350!
for 25-30 minutes.
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Zucchini Bake
Recipe By :
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1 Can Creamy Chicken Mushroom Soup
1/2 Cup Sour Cream
4 Cups Zucchini -- sliced & cooked
1 Cup Carrots -- shredded
1/4 Cup Onions -- finely chopped
2 Cups Herb-Seasoned Stuffing Mix
1/4 Cup Melted Butter
In 2 quart shallow baking dish, combine all ingredients except stuffing mix and
butter.
Toss stuffing mix with butter; spoon over vegetables mixture.
Bake at 350 degrees for 30 minutes or until hot.
Makes about 6 cups.
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Vegi Spaghetti
Recipe By :
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1 med green pepper -- chopped
1 med zucchini -- cubed
1 sm onion -- diced
8 ozs mushrooms -- sliced
2/3 c parmesan cheese -- grated
1 lg jar spaghetti sauce
1/4 c olives -- sliced
1 tsp oregano
1 tsp garlic salt
1 lb spinach spaghetti
Put everything except noodles in a crock pot for 6-8 hours on med. Pour over
cooked noodles.
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Stuffed Zucchini
Recipe By :
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zucchini -- 6-7"long
1 cup corn, whole-kernel -- frozen
1/2 cup cottage cheese -- small curd
1/8 teaspoon salt
2 tablespoons green onions -- chopped
1/4 cup parmesan cheese -- grated
SERVE AS A VEGETABLE MAIN COURSE. WHILE THE SQUASH IS BAKING YOU'LL HAVE MORE THAN
ENOUGH TIME TO MAKE A TOMATO SALAD.
Preparation: 15 min
Cooking: 15 min
Calories per serving: 125
1. Preheat the oven to 400F. Cut the squash in half lengthwise and scoop the seeds
out of each half with a teaspoon.
2. Mix together the corn, cottage cheese, salt, pepper, and green onions. Spoon the
mixture into the squash halves, mounding it slightly. Top with Parmesan cheese.
3. Place the squash in a buttered 8 x 8 x 2 baking dish and bake, uncovered for 15
minutes, or until the squash is tender and the cheese topping has melted.
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Layered Zucchini Potato Salad
Recipe By :
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1 1/3 c water
2 tbsps margarine
1 tsp salt
1/2 c sour cream -- or substitute
1 1/3 c potato flakes
1 1/2 c fresh corn kernels -- cooked
2 tbsps margarine
1/3 c onion -- chopped
5 c zucchini -- sliced
1 c cherry tomatoes -- halved
1/2 tsp dill
1 dash garlic powder
In med saucepan, bring water, 2 tbsp margarine, and salt to rolling boil. Remove
from heat. Stir in sour cream and potato flakes until combined. Add corn; mix
well and set aside. In large skillet, melt 2 tbsp margarine; add zucchini and
onion. Stir-fry 2-3 min. until zucchini is crisp-tender. Remove from heat; stir
in tomatoes, dill, and garlic powder. Spread half of potato mixture in bottom of 2
quart bowl; spoon half of zucchini mixture over potato layer. Repeat with
remaining ingredients, ending with zucchini layer. Cover; refrigerate overnight,
or several hours before serving.
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Crunchy Zucchini And Tomatoes
Recipe By :
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3 sm zucchini -- cut diagonally
1 tbsp margarine
2 tbsps onion -- finely chopped
1/2 clove garlic -- minced
1 c cherry tomatoes -- halved
salt and pepper
1 tbsp sesame seeds
2 tbsps parsley -- finely chopped
Blanch zucchini with boiling water for 1 minute; drain. Melt margarine; add onion
and garlic. Saute on med heat. Heat 1 min. Add zucchini; cook, covered 2 min.
Add tomatoes; cook covered, 30 sec. Season with salt and pepper. Add sesame seeds
and parsley. Toss gently.
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Dilled Zucchini
Recipe By :
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2 medium zucchini
Salt to taste
Butter -- melted
dill weed
Cut unpared zucchini lengthwise in half.
Cook covered in 1" boiling salted water 12 to 15 minutes or until tender; drain.
Brush with melted butter and sprinkle with dill weed.
Possum Kingdom Lake Cookbook
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Homestyle Zucchini & Tomatoes
Recipe By :
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2 tablespoons oil
1 med clove garlic fine chop
4 1/2 cups thinly sliced zucchini
14 1/2 ounces (1 can) tomatoes
1 onion soup mix,dry-1 packet
1 1/4 teaspoons basil leaves
Tomatoes should be whole peeled tomatoes, drained and chopped.
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Garden Vegetable Soup
Recipe By :
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1 c cabbage -- shredded
1 c carrots -- thinly sliced
1 c zucchini -- chopped
1 c green beans
1 c fresh corn kernels
1/2 c green pepper -- chopped
1/2 c onion -- chopped
3 tbsps margarine
3 c milk
1/4 c flour
1 tbsp bouillon
1 tomato -- chopped
1 tbsp fresh basil -- minced
1 tsp salt
Combine all veggies and margarine in 2 qt micro-safe casserole dish. Cover and
microwave on high 9-10 min or until veggies are tender, stirring once. Stir in
milk, flour, bouillon, tomato, basil, and salt. Microwave high, uncovered, 9-10
min or until mixture boils and thickens, stirring twice.
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Corn-Zucchini Medley
Recipe By :
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1/2 cup sweet cream butter
1/4 cup chopped onion
2 cloves garlic -- crushed
2 large zucchini -- thinly sliced
2 cans vacuum-pack golden whole kernel corn with -- (12 oz.)
sweet peppers
1/2 teaspoon dill weed
In large skillet melt butter. Add onion, garlic and zucchini; saute until zucchini
is tender.
Stir in corn and dill weed. Heat through.
Possum Kingdom Lake Cookbook

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Zucchini Cheese Casserole
Recipe By : Sid Orrik

Categories :
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6 cups water -- boiling
2 4 ounce boxe onion soup mix
4 ounces spaghetti -- broken
1/3 cup margarine
2/3 cup chopped onions
1 cup chopped green bell peppers
1 1/2 pounds sliced zucchini
4 fresh tomatoes -- cut in wedges
1/4 cup chopped parsley
1/8 teaspoon black pepper
4 cups (2 packages) grated Mozzarella cheese
Preheat oven to 350:F. Cook spaghetti in water and onion soup mix and
drain.
Sauti onion, green pepper; add zucchini, tomatoes, parsley and pepper.
Cook about 5 minutes.
In a greased casserole, put spaghetti and zucchini mixture. Sprinkle

Mozzarella cheese on top; bake for 25 minutes until hot and bubbly.
Description:
"A baked zucchini-tomato casserole made with fresh vegetables,
spaghetti, onion soup mix and Mozzarella cheese."
Cuisine:
"American"
Ratings : Cholesterol Rating 2 Complete Meal 6
Complexity 3 Cost 2
Depth 3 Difficulty 1
Fat Content 4 Good For Crowds 10
Kid Appeal 7 Portability 6
Serving Temperature 10
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NOTES :
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Zucchini

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* Exported from MasterCook *

Baked Zucchini With Tomatoes

Lemon Zucchini Bars

To prepare shells: cut in half lengthwise and scoop out center.

1. Cut zucchini into 1/4-inch pieces.

Zucchini Parmesan Bread

Zucchini Oatmeal Muffins

Zucchini In Mock Cream Sauce

Zucchini Fiesta Salad

Toss stuffing mix with butter; spoon over vegetables mixture.

Bake at 350 degrees for 30 minutes or until hot.

Makes about 6 cups.

Layered Zucchini Potato Salad

Crunchy Zucchini And Tomatoes

Brush with melted butter and sprinkle with dill weed.

Possum Kingdom Lake Cookbook

Homestyle Zucchini & Tomatoes

Tomatoes should be whole peeled tomatoes, drained and chopped.

Garden Vegetable Soup

Stir in corn and dill weed. Heat through.

Possum Kingdom Lake Cookbook

Zucchini Cheese Casserole

Recipe By : Sid Orrik

In a greased casserole, put spaghetti and zucchini mixture. Sprinkle

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