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A
to Z
Recipes
August 3,
2011
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Wednesday edition of
A to Z Recipes
Newsletter. Have you
ever noticed that when you become friends with someone, you start
thinking alike? Well... maybe only those folks who think a lot like you
become your friends? I'm not sure which but today's theme is proof of
one of those, LOL. Patricia in
Charlevoix, MI pretty much sends me what she wants to share. We
don't often discuss what she sends, she just does her own thing. And,
as luck would have it, she decided on this issue as I decided on a
monthly theme for the last month. Wouldn't ya know it? She chose a
vegetable and so did I? Great minds think alike!
Our a2z family will be visiting the Charleston, South
Carolina area this year. The reservation is for the week of
November 5-11, 2011. I have updated the trip page on our web site
which tells you all about it. Here is the link: http://www.a2zrecipes.net/IOP.html.
We have rented a lovely beach house on Isle of Palms.
We have space at the house so send me an email. Of course,
there are many great places in the area in case you miss out on staying
in the house. We will make a day-trip to Savannah, GA
to shop and then lunch at The Lady &
Sons Restaurant, owned by Hey,
y'all! Paula
Deen. We also have plans to take in a cruise of Charleston's Harbor,
and tour Fort
Sumter. A few great restaurants have special plans for our
group, and lots more! Use the link on
the web page to
confirm your interest in sharing expenses of the luxury
rental beach house (save at least one half over a hotel).
The current Monthly Theme
topic is "Copycat
Recipes". Please visit the Monthly
Theme - Recipe Submissions section to read all about it. You'll
find the link there to use for sharing recipes here at A to Z Recipes Newsletter.
We'll see you here again on Sunday, God willing. On that day I'll be
sharing our Monthly Theme
issue of "Vegetables from
A to Z". Here's Patricia . . .
Zucchini - one can
bake, fry, roast, boil and freeze this prolific vegetable, but what
then? Rototilling the plants under is one way to get rid of them, but
then the wicked next door neighbor proceeds to tell you about all the
hungry children in the world. What a guilt trip. Yet another way is to
sneak out in the early morning and pluck the blossoms – OR - drop them
on the next door neighbors doorstep - OR - just let them grow bigger
and bigger - heck you might beat the world record of 69 inches in
length or raise an amazing 66 pounder. If you're up to your ears in
zucchini, read on and enjoy the following recipes.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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Quick Tricks with Zucchini
Slice, marinate (try balsamic vinegar) and grill a variety of
vegetables including zucchini, asparagus, green onions, eggplant, and
mushrooms. They’re delicious!
Cut up veggies like carrots, zucchini and potatoes. Add them to your
favorite meatloaf or soup recipes.
Take your favorite lasagna recipe and try adding different combinations
of your favorite vegetables between the layers: mushrooms, spinach,
broccoli, carrots, zucchini, onions, or eggplant. Be creative.
Add raw zucchini to lettuce and pasta salads.
Cut zucchini into sticks and serve with a dip.
Slice zucchini, saute in oil over medium heat for about 5 minutes until
tender crisp; toss into heated pasta sauce for a veggie-packed pasta
topping.
Freezing Zucchini
To freeze grated
zucchini for baking:
Choose young tender zucchini. Wash and grate. Steam blanch (directions
below) in small quantities 1 to 2 minutes until translucent. Pack in
measured amounts into containers, leaving 1/2-inch head space. Cool by
placing the containers in cold water. Seal and freeze. If watery when
thawed, discard the liquid before using the zucchini.
To steam blanch
zucchini:
Use a pot with a tight lid and a basket that holds the food at least
three inches above the bottom of the pot. Put an inch or two of water
in the pot and bring the water to a boil. Put the vegetables in the
basket in a single layer so that steam reaches all parts quickly. Cover
the pot and keep heat high. Start counting steaming time as soon as the
lid is on.
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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The
first record of zucchini, in the United States, dates to the early
1920's. It was almost certainly brought over by Italian immigrants and
probably was first cultivated in the United States, in California.
In a culinary context, zucchini is treated as a vegetable, which means
it is usually cooked and presented as a savory dish or accompaniment.
Botanically, however, the zucchini is an immature fruit, being the
swollen ovary of the female zucchini flower. In 2005, a poll of 2,000
people revealed the courgette (zucchini) to be Britain's 10th favorite
culinary vegetable.
In Mexico, the flower (known as flor de calabaza) is preferred over the
fruit and is often cooked in soups or used as a filling for
quesadillas.
In Italy, zucchini are served in a variety of ways, especially breaded
and pan-fried. Some restaurants in Rome specialize in deep-frying the
flowers, known as fiori di zucca.
In France zucchini is a key ingredient in ratatouille, a stew of summer
fruits and vegetables prepared in olive oil and cooked for an extended
time over low heat. The dish, originating near present-day Nice, is
served as a side dish or on its own at lunch with bread. Zucchini are
stuffed with meat with other fruits like tomatoes or bell peppers in a
dish named courgette farcie (stuffed zucchini).
In Turkish cuisine, zucchini is the main ingredient in the popular dish
mücver , or "zucchini pancakes", made from shredded zucchini, flour and
eggs, lightly fried in olive oil and eaten with yogurt.
In the Levant, zucchini is stuffed with minced meat and rice plus herbs
and spices and steamed. It is also used in various kinds of stew. Stews
that have low salinity are favorable in such cooking.
In Greece, zucchini is usually fried or boiled with other fruits (often
green chili peppers and eggplants). It is served as an horsd'œuvre or
as a main dish, especially during fasting seasons. Zucchini is also
often stuffed with minced meat, rice and herbs and served with
avgolemono sauce. In several parts of Greece, the flowers of the plant
are stuffed with white cheese, usually feta or mizithra cheese, or with
a mixture of rice, herbs and occasionally minced meat. Then they are
deep-fried or baked with tomato sauce in the oven.
In Bulgaria, zucchini are fried and then served with a dip, made from
yoghurt, garlic and dill. Another popular dish is oven-baked
zucchini—sliced or grated—covered with a mixture of eggs, yoghurt,
flour and dill.
In Egypt, zucchini are cooked with tomato sauce, garlic and onions.
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
name and location
for posting. Thanks!
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Got Zucchini?
Whether purchasing or picking zucchini—choose firm, slender zucchini
with a bright green color and free of wrinkled skin and soft spots. For
best quality, harvest zucchini when it is young and tender, about 6 to
8 inches long and about 2 inches in diameter. As zucchini gets longer
and bigger around, it becomes tougher and develops more seeds. These
larger zucchini can be used in zucchini bread; scoop out seeds and pulp
with the tip of a spoon.
Store unwashed zucchini in perforated plastic bags in the crisper
drawer of the refrigerator; wash zucchini just before preparation. You
can either purchase perforated plastic bags or make small holes with a
sharp object in regular plastic bags (about 20 holes per medium-size
bag) . For best quality, use zucchini within about 3 to 4 days.
Zucchini makes a quick addition to meals as it doesn't have to be
peeled!
Check
Out the Best of As Seen On TV Products at Walter Drake.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Monthly
Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: Copycat Recipes
This month's theme is going to be
great. Have you been able to duplicate a dish you've enjoyed from a
favorite restaurant? How about a store-bought product? Many folks enjoy duplicating a meal they've
enjoyed while eating out or pre-packaged. Restaurant and pre-packaged foods can be very expensive, and
many will share the recipes with you or have them posted on their web
site. We're looking for all those
favorite restaurant and brand name recipes in this month's theme.Please join in the fun by sharing
your favorite recipes in this month's theme.
Be sure to use the Monthly
Theme
links for
your
submissions so I'll know where you'd like
them posted, ok? It has been suggested that we limit the number
of recipes posted to 10 per reader. Any extras will be saved to use in
regular issues (which we sorely need!).
Note: There
are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
ten (10) most favorite recipes in this month's theme topic of
"Copycat Recipes". If you send
more, they will be used for future issues, which is excellent! We will
collect them the remainder of this month and post them
on the first Sunday of August. Please understand that we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make
sure to view the rules section to
ensure your submissions are acceptable.
The
rules for posting items in
A to Z Recipes newsletters are:
As
a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Use
this email
link for submitting only regular recipes: A to Z Recipes Inbox.
Use
this email
link for submitting only theme recipes: Copycat
Recipes.
Use
this email
link for submitting all other items for
posting: A to Z Recipes.
See
the A to Z
Recipes Theme Issues here: A to
Z Recipes Theme Issues
The
theme issue
for "Copycat Recipes" has a deadline of August 31,
2011,
and will be posted on September 4, 2011.
Please
use this email
link to submit a recipe for theme
recipes: Copycat
Recipes. As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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Top 10 Signs You
Have Too Much Zucchini
10. Your neighbors find them every morning in their mailbox.
9. You are eating it for breakfast, lunch, and dinner, snacks too.
(now, that's not so funny!)
8. You have a flute made out of a Zucchini. (It's actually been done!)
7. The stores pay you to take some off their counters.
6. Even the field mice stop eating it.
5. You till under the Zucchini plants, but still have more today than
you had yesterday.
4. Nightmares about a giant Zucchini wakes you in the night.
3. Your kids are using it for building blocks.
2. You spray your zucchini plants with sugar water to attract insects.
But, they won't bite.
And, the number one sign that you have too much Zucchini..
1. The President of the U.S. declares Zucchini growers to be
terrorists.
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe
Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
ZUCCHINI RICE
CASSEROLE
Thank you, Ilah.
1 pound ground beef
1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
1 can cream soup of choice
1/2 can water
1/4 teaspoon garlic powder
1 teaspoon salt
3 cups cooked rice
5 cups sliced zucchini
Grated cheese of choice
Saute beef, onion, green pepper and celery until meat is no longer pink
and vegetables are tender/crisp. Drain off fat. Sir in the soup, water,
salt, garlic powder and rice. Cover with the sliced zucchini and simmer
until zucchini is tender. Top with grated cheese, and cover until
cheese is melted.
ZUCCHINI ROUNDS
1/2 cup biscuit mix
1/4 cup grated Parmesan cheese
1/2 teaspoon pepper
2 eggs, slightly beaten
2 cups shredded, unpeeled zucchini
2 tablespoons margarine
In mixing bowl stir together biscuit mix, cheese and pepper. Stir in
beaten eggs just until mixture is moistened. Fold in zucchini. In 10
inch skillet melt margarine over medium heat. Using 2 tablespoons
mixture for each round. Cook 4 rounds at a time, about 2 or 3 minutes
on each side or until brown. Makes 12 rounds.
ZUCCHINI COOKIES
1 cup shortening
1 1/2 cups brown sugar
2 eggs
2/3 cups shredded zucchini
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1 teaspoon soda
1/2 teaspoon salt
2 cups uncooked oatmeal
1 cup dates or raisins
1 cup chopped nuts
1/2 teaspoon vanilla
Cream shortening and sugar, add eggs and beat until fluffy; stir in
zucchini. Sift dry ingredients,add to zucchini mixture along with
remaining ingredients. Bake at 375 degs for 10-12 minutes. Makes 6
dozen.
ZUCCHINI SCALLOP
Thank you, Fritz.
2 small zucchini squash, sliced
1 medium onion, sliced thin
2 small tomatoes peeled and sliced
1 cup croutons
1 teaspoon salt
Dash of pepper
1 tomato cut in wedges
4 ounces sharp Cheddar cheese, shredded
In a 1 1/2 quart casserole, layer half of zucchini, onion, sliced
tomatoes, and croutons. Season with 1/2 teaspoon salt and dash of
pepper. Repeat layers. Top with tomato wedges. Cover and bake at 350
degs for 1 hour. Uncover, sprinkle with cheese and bake until cheese
melts. Serves 6.
ZUCCHINI MAYO
CASSEROLE
4 cups sliced zucchini
2 eggs, well beaten
1 cups mayonnaise
1 onion, chopped
1/4 cup chopped green pepper
2 cups grated Parmesan cheese
Salt & Pepper to taste
1 tablespoon butter or margarine
2 tablespoons buttered bread crumbs
Cook zucchini in 2 cups boiling water until just tender. Drain. Combine
next 6 ingredients in large bowl. Add zucchini. Pour into greased 1 1/2
quart baking dish and dot with butter. Sprinkle with bread crumbs. Bake
at 350 degs. for 30 minutes.
ZUCCHINI BOATS
1 large zucchini
1/2 pound sausage
1/2 pound ground beef
3 tablespoons bread crumbs
Brown meat; cut squash in half and scoop out pulp. Combine with sausage
and ground beef. Season to taste. Pack into squash and sprinkle with
bread crumbs. Place in baking pan and bake at 350 degs until tender,
30-45 minutes.
ZUCCHINI SALAD
Thank you, Irene.
What a way to get rid of that monster zucchini.
10 pounds zucchini, sliced thin
4 pounds tomatoes, quartered
4 pounds onions, sliced
1 gallon salad oil
1 1/2 quart vinegar
4 tablespoons prepared mustard
4 tablespoons salt
1 tablespoon pepper
2 tablespoons oregano
Mix all ingredients in a large crock. Let stand for seven days, turning
daily. Serves a whole bunch.
SQUASH LASAGNA
4 large zucchini
2 tablespoons salad oil
2 garlic cloves, minced
1/2 cup onion, chopped
1/2 pound ground beef
2 cups tomatoes
1 small can tomato paste
1/2 cup mushrooms, sliced
3/4 cup red wine
1 1/2 teaspoon oregano
1/4 teaspoon thyme
1 teaspoon basil
Salt & pepper
8 ounces Mozzarella cheese, sliced
1 cup grated Parmesan cheese
Cut zucchini into 1/4 inch thick strips. Saute zucchini, onion and
garlic in oil until vegetables are tender but firm. Remove and add meat
to brown. When crumbly, add tomatoes, tomato paste, mushrooms, wine,
herbs and salt and pepper to taste. Simmer, uncovered 1 1/2 hours.
Place half zucchini strips in greased baking dish. Top with half the
Mozzarella cheese. Add half meat sauce. Repeat layers. Top with
Parmesan cheese and bake at 350 degs for 30 minutes. Serves 6.
ZUCCHINI BREAD
3 eggs
1 cup oil
1 1/2 cups sugar
1 cup raisins
1/2 cup nuts
1/2 teaspoon vanilla
2 cups grated zucchini
1/2 teaspoon salt
3 1/2 cups flour
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
2 teaspoons baking soda
Mix all ingredients together in mixer until thoroughly moistened. Pour
in 2 small (4x71/2) loaf pans. Bake at 350 degs. for about 1 hour.
ZUCCHINI SAUSAGE BAKE
1 package (8 ounce) medium noodles
1 pound Italian sausage
2 cups diced zucchini
1 can (4 ounce) mushrooms, drain, reserve liquid
1/4 cup chopped onion
2 cans (8 ounce) pizza sauce
1/4 cup sliced stuffed olives
2 cups shredded Cheddar cheese
1/3 cup grated Parmesan cheese
Cook noodles in boiling, salted water until not quite done. Drain.
Brown sausage in skillet, breaking apart into small pieces. Drain. Mix
together sausage, zucchini, mushrooms, onion, olives, one can pizza
sauce and 1 1/2 cups Cheddar cheese. Pour into a buttered 2 quart
casserole. In a small bowl combine second can of pizza sauced with
reserved mushroom liquid. Pour over casserole, sprinkle with remaining
1/2 cup Cheddar cheese and the grated Parmesan cheese. Bake at 375
degs. for 25-30 minutes.
IMPOSSIBLE ZUCCHINI
Thank you, Karen.
2 cups chopped zucchini
1 cup chopped tomato
1/2 cup chopped onion
1/3 cup grated Parmesan cheese
1 1/2 cups milk
3/4 cup Bisquick
3 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
Grease 10 inch quiche dish or pie plate. Sprinkle with zucchini,
tomato, onion and cheese. Beat remaining ingredients until smooth - 15
seconds - in blender on high, or 1 minute with hand beater. Pour over
zucchini mix and bake at 400 degs., approximately 30 minutes. Knife
inserted into middle will come out clean. Cool five minutes.
FROZEN STUFFED
ZUCCHINI
8 small zucchini
2 onions
1 garlic clove
1 tablespoon dried parsley
3 tablespoons olive oil
1 cup Swiss chard or spinach, cooked and drained
1 teaspoon oregano
1 1/2 teaspoon grated Parmesan cheese
3 eggs, beaten
2/3 cup dry bread crumbs
Scrub zucchini; cook in boiling water 5 minutes. Drain and cool. Cut in
half, lengthwise; scoop out center pulp leaving 1/4" shell all around.
Chop onion, garlic and parsley in blender. Saute in oil. Chop zucchini
pulp and spinach in blender. Add to onion mixture and saute a few
minutes. Add seasonings and cheese mixing well. Add eggs and blend,
then add crumbs.
Sprinkle zucchini shells lightly with salt. Fill with pulp mixture.
Sprinkle with bread crumbs. Freeze on a tray. When frozen, pack, label
and return to freezer.
To serve, place frozen zucchini in a covered pan. Bake at 350 degs. for
45 minutes. Uncover and bake 10 minutes more.
WILD RICE CHICKEN
SOUP
1 package (6.2 ounce) quick-cooking long grain and wild rice mix
2 cans ( 14 1/2-ounce) reduced-sodium chicken broth
1 teaspoon dried thyme, crushed
4 cloves garlic, minced
4 cups chopped tomatoes
1 package (9 ounce) frozen, cooked chicken breast, chopped
1 cup finely chopped zucchini
1/4 teaspoon freshly ground black pepper
1 tablespoon Madeira or dry sherry (optional)
Prepare rice mix according to package directions, omitting the
seasoning packet and the margarine. Meanwhile, in a Dutch oven combine
the chicken broth, thyme and garlic. Bring to a boil. Stir in the
tomatoes, chicken, zucchini, and pepper. Return to boiling; reduce
heat. Simmer, covered, for 5 minutes. Stir in cooked rice and if
desired, Madeira. Heat through.
ZUCCHINI BREAD
Thank you, Jan.
3 eggs
1 cup cooking oil
2 cups sugar
2 cups grated raw zucchini
2 teaspoons vanilla
1 teaspoon baking soda
3 cups flour
1/4 teaspoon baking powder
1 teaspoon salt
3 teaspoons cinnamon
1 cup nuts
Beat eggs until lemon colored. Add oil, sugar, zucchini and vanilla.
Mix well. Combine dry ingredients and add to egg mixture. Fold in nuts.
Place in a well greased loaf pan. Bake at 350 degs for 1 hour.
ZUCCHINI CRISP
Crust:
3 cups flour
1 cup sugar
1/2 teaspoon salt
2 sticks margarine
Filling:
6-8 cups zucchini, peeled, seeded and sliced as for pies
2/3 cup lemon juice
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 cup sugar
Combine flour, sugar and salt. Cut in margarine until crumbly. Put 1/2
mixture in bottom of 9x13" pan and pat down. Bake 10 minutes at 400
degs. Cook zucchini and lemon juice until tender. Add nutmeg, cinnamon
and sugar. Simmer. Add 1/2 cup of crust mixture to thicken. Spread
filling over baked crust. Add 1 teaspoon cinnamon to remaining crust.
Put on top and pat down. Bake 30 to 40 minutes at 400 degs.
ZUCCHINI CARROT
CASSEROLE
Thank you, Norma.
6 cups cubed zucchini - 1/2 inch thick
1/2 cup chopped onion
1 cup shredded carrots
1/2 cup margarine, melted
1 package herb stuffing mix
1 cup sour cream
1 can cream of chicken soup
Parmesan cheese
Cook zucchini and onion in boiling water for 5 minutes. Drain well and
add carrots. Combine margarine, sour cream, soup and stuffing mix.
Spread half of mix in 12x7 baking dish. Spoon zucchini mix on top, then
cover with remaining stuffing. Sprinkle Parmesan cheese on top and bake
at 350 degs for 25-30 minutes or until bubbly.
ZUCCHINI BARS
6-8 cups peeled and sliced zucchini
2/3 cup lemon juice
4 cups flour
3 sticks butter
2 cups sugar
1/4 teaspoon nutmeg
1 teaspoon cinnamon
Cook zucchini with lemon juice until tender - set aside, leaving in
pan. Mix flour, 1 cup sugar and butter until crumbly. Pat half of
mixture into ungreased 9x13 baking dish. Bake a 375 degs for 10
minutes. Mix zucchini, 1 cup sugar, nutmeg and cinnamon. Simmer 1
minute. Remove from heat, add 1/2 cup of remaining crust mixture. Stir
well then place on baked crust and top with the remainder of crust
mixture. Pat down, sprinkle with cinnamon and bake 35 minutes at 375
degs.
ZUCCHINI BURGER
CASSEROLE
1 pound ground beef
2 cups chopped tomatoes
2 cups grated zucchini
1 small onion chopped fine
1/2 cup minute rice
1/4 pound Velveeta cheese, cut in chunks
1/2 cup bread crumbs
Brown beef in skillet, drain. Add tomatoes, zucchini, onion, and rice.
Transfer half the mixture to a casserole dish. Spread cheese (keeping a
little for the top) and bread crumbs over layer. Cover with remaining
meat mixture. Bake at 350 degs. for 45 minutes. Add reserved cheese
when casserole is almost done.
ZUCCHINI PASTA SAUCE
1 large onion chopped
1 tablespoon vegetable oil
6 cups sliced zucchini
3 cups fresh tomatoes*
1/2 teaspoon salt
1 bay leaf
1/4 teaspoon pepper
1/4 teaspoon basil
1/4 teaspoon oregano
Saute onion in oil. Add zucchini, tomatoes and seasonings. Simmer
covered for 154 minutes. Uncover, simmer 10 minutes more. Discard bay
leaf. Serve over cooked spaghetti, sprinkle with Parmesan cheese.
Note: 1 jar tomato sauce or whole canned tomatoes can be substituted.
ZUCCHINI QUICHE
Thank you, Mary.
3 cups grated zucchini
1 onion, chopped
1 cup Bisquick mix
4 eggs, beaten
1/2 cup vegetable oil
1/2 cup grated Parmesan cheese
1 teaspoon parsley
1/4 teaspoon salt
Mix all ingredients well. Pour into greased 9" pie pan. Bake for 30
minutes at 375 degs. or until brown.
CRESCENT PIE
4 cups unpeeled, thinly sliced zucchini
1 cup diced onion
1/2 cup margarine
2 tablespoons dried parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon basil leaves
1/4 teaspoon oregano leaves
2 eggs, well beaten
2 cups shredded mozzarella cheese
1 can (8 ounce) crescent dinner rolls
2 teaspoons mustard
Saute zucchini and onion in margarine for 10 minutes. Stir in spices.
Combine eggs and cheese; stir in zucchini mixture. Line a pie plate
with the crescent roll dough. Bake at 375 degs. for about 10 minutes.
Remove from oven; spread mustard over crust. Pour in zucchini-egg
mixture. Return to oven and bake 18 to 20 minutes. If crust begins to
brown too quickly, cover pie with foil the last few minutes. Let stand
10 minutes before slicing.
ZUCCHINI JAM
6 cups peeled, chopped zucchini
6 cups sugar
1/4 cup lemon juice
1 cup crushed pineapple
1 package (6 ounce) flavored gelatin of choice
In a large, heavy saucepan, mix together zucchini and sugar. Boil 10
minutes. Add lemon juice and pineapple, boil 8 minutes. Remove from
heat and mix in flavored gelatin. Stir well. Put in jars and process or
freeze. Makes about 3 pints.
ZUCCHINI ORANGE
COCONUT BREAD
1 cup vegetable oil
1 3/4 cups sugar
3 eggs
2 teaspoons almond extract
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3/4 cup orange juice
1 1/2 cups coconut
2 cups grated zucchini
Mix all ingredients together. Divide batter evenly between 2 bread
pans. Bake at 350 degs. for 50 to 55 minutes.
ZUCCHINI & BROWN
RICE
Thank you, Mary.
1 medium zucchini
1 medium red or yellow bell pepper, quartered lengthwise
1 small onion, cut crosswise into 1" slices
3/4 cup Italian Dressing
4 cups hot cooked brown rice
Cut zucchini lengthwise into thirds. Place all vegetables in large food
storage bag, add dressing. Seal and refrigerate several hours or
overnight. Remove from marinade and reserve liquid. Place bell peppers
and onion on grill over medium coals. Brush with marinade and grill 5
minutes. Turn vegetables over, add zucchini and brush with marinade.
Continue grilling until vegetables are tender crisp - about 5 minutes.
Turn zucchini after 3 minutes. Remove from grill and chop coarsely. Add
to hot rice, mix lightly and season with salt and pepper.
POTATO AND VEGGIE
SALAD
2 pounds red potatoes, cubed
2 zucchini, thinly sliced, lengthwise
2 carrots, diagonally sliced
1 small red onion, cut into wedges
2 cups dressing of choice
Toss vegetables and dressing in large bowl. Spoon into shallow roasting
pan. Bake at 400 degs. 40 to 45 minutes or until vegetables are tender.
Stir occasionally.
ZUCCHINI GOES
INTERNATIONAL
3/4 pound zucchini, shredded
1/2 cup sliced almonds, toasted
1 tablespoon prepared Italian dressing
4 French bread baguettes, sliced in half lengthwise
4 teaspoons soft spread margarine
3 tablespoons grated Parmesan cheese
Preheat broiler. Place zucchini in medium bowl; add almonds and
dressing. Mix well and set aside. Place baguette halves on large baking
sheet; spread evenly with margarine and sprinkle with cheese. Broil 3
inches from heat 2 to 3 minutes or until edges and cheese are brown.
Spread zucchini mixture evenly on each half. Goes great with spaghetti
and meatballs.
ORANGE ZUCCHINI CAKE
Thank you, Betty.
1 cup butter, softened
1 tablespoon grated orange rind
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
2 cups light brown sugar, packed firm
4 eggs
3 cups sifted all purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/3 cup orange juice
1 cup shredded, unpeeled zucchini
White glaze
Combine butter, orange rind, cinnamon, nutmeg, cloves and brown sugar
in large mixing bowl; blend until light and fluffy. Add eggs one at a
time, beating after each addition. Sift together flour, baking powder
and salt; blend into creamed mixture alternately with orange juice.
Stir in zucchini. Spoon into greased 10 inch tube pan and bake at 350
degs for 55 to 60 minutes or until cake tests done. Cool 10 minutes,
remove from pan, cool completely. Spread top with white glaze.
White Glaze
1 1/2 cups sifted confectioners sugar
1 tablespoon butter
1/2 teaspoon vanilla
2 to 3 tablespoons milk
Beat all ingredients in bowl until smooth
ZUCCHINI CAKE WITH
ORANGE SAUCE
3 cups grated, unpeeled zucchini
2 1/2 cups sugar
1 1/2 cups salad oil
4 eggs
3 cups flour
2 teaspoons baking powder
1 teaspoon soda
2 teaspoons cinnamon
1/2 teaspoon salt
1 cup chopped nuts
Orange sauce
Beat together zucchini, sugar, oil and eggs. Combine dry ingredients.
Add to zucchini mixture. Mix well, then stir in nuts. Pour into greased
and floured 9x13" pan and bake at 325 degs. for 45 to 60 minutes or
until test done. Cool and top with orange sauce
Orange Sauce
3/4 cup sugar
1/4 cup cornstarch
1 cup orange juice
2 tablespoons butter
2 tablespoons grated orange peel
1/4 teaspoon salt
Combine sugar and cornstarch in saucepan. Add juice slowly, stir until
smooth. Add remaining ingredients. Cook over low heat until thick and
glossy. Pour hot sauce over cake.
COCONUT ZUCCHINI CAKE
Thank you, Ann.
3 eggs
2 cups sugar
1 cup oil
3 cups flour
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon soda
1/2 cup Angel Flake coconut
3 cups grated zucchini
2 teaspoons vanilla extract
1/2 cup chopped nuts
Blend eggs and sugar, add oil. Combine dry ingredients, add to creamed
mixture and mix well. Stir in remaining ingredients. Pour into 9x12
inch baking pan. Bake at 325 degs for 1 hour and 15 minutes or until
toothpick comes out clean. Cool and top with favorite frosting.
CHOCOLATE ZUCCHINI
CAKE
2 1/2 cups all purpose flour
1/2 cup cocoa
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
3/4 cup butter, softened
2 cups sugar
3 eggs
2 teaspoons vanilla
2 teaspoons grated orange peel
2 cups coarsely shredded zucchini
1/2 cup milk
1 cup chopped pecans
Glaze
Combine first 6 ingredients, set aside. Cream butter and sugar, add
eggs, one at a time, beating well after each addition. Stir in, with a
spoon, vanilla, orange peel and zucchini. Add dry ingredients
alternately with milk. Stir in pecans. Pour into greased, floured 10
inch tube pan. Bake in 350 deg oven for 1 hour, testing with a
toothpick. Cool 15 minutes in pan, turn out on wire rack and cool
completely.
Glaze
2 cups confectioners sugar
3 tablespoons milk
1 teaspoon vanilla
Combine all ingredients, beat until smooth. Drizzle over cake.
ZUCCHINI CHILI
Thank you, Lynn.
6 tablespoons oil
1 1/2 cup zucchini, cut into 1 1/2-inch cubes
1 cup coarsely chopped onion
2 garlic cloves, minced
1 cup green pepper cut in 1 1/2-inch cubes
2 cup canned tomatoes, crushed
1 tablespoon chili powder
1 1/2 teaspoon cumin
1 1/2 teaspoon dried oregano
1/4 cup fresh snipped parsley
2 cup canned beans, chili, black, kidney or garbanzo
Salt and pepper to taste
Heat oil in a large skillet; add zucchini, onion, garlic and green
pepper. Saute 10 minutes or just until tender. Transfer to a saucepan
and add tomatoes and seasonings. Cook over low heat, uncovered, for 10
minutes. Stir in beans and cook 10 minutes on low heat. Serve in bowls
or roll into a warm flour tortilla shell or serve over rice. Garnish
with cheddar cheese and sour cream.
ZUCCHINI BROWNIES
2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
2 cups packed brown sugar
2 eggs, beaten
2 cups grated zucchini
1 teaspoon vanilla extract
1 cup melted butter or margarine
1 cup chocolate chips
3/4 cup chopped pecans
Combine flour, baking powder, baking soda and brown sugar; mix well.
Stir in eggs, zucchini, vanilla and butter. Spread in a 9×13-inch
baking pan. Sprinkle with chocolate chips and pecans. Bake at 350° for
30 minutes. Cool before cutting.
DESSERT SQUARES
Thank you, Ellen.
4 cups all-purpose flour
2 cups sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 cup cold butter or margarine
Filling:
8-10 cups peeled, seeded and shredded zucchini
2/3 cup lemon juice
1 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
In a bowl, combine flour, sugar, cinnamon and salt. Cut in butter until
crumbled; reserve three cups. Pat remaining crumb mixture into bottom
of a greased, 9×13-inch baking pan. Bake at 375° for 12 minutes.
Meanwhile place zucchini and lemon juice in a saucepan; bring to a
boil. Reduce heat, cover and cook for 5 minutes. Stir in sugar,
cinnamon and nutmeg, cover and simmer for five minutes. Mixture will be
thin. Spoon over crust, sprinkle with reserved crumb mixture. Bake at
375° for 40-45 minutes until golden brown.
ZUCCHINI ROUNDS
Thank you, Paula.
1 zucchini
3 ounce package cream cheese
1 tablespoon chopped green onion
2 teaspoons chopped parsley
1 teaspoon sour cream
1/2 teaspoon white vinegar
Peel squash with a vegetable peeler. Use end of peeler to core squash,
removing seed section. Combine all remaining ingredients; stuff squash
with mixture. Chill, slice and serve.
ZUCCHINI STEW
1 pound ground chuck
1 large onion, chopped
1 green pepper, chopped
1 can (28 ounce) tomatoes
1 large zucchini cut in 1/8” slices, more if needed
2 garlic cloves, crushed
1 tablespoons oregano
Salt and pepper to taste
8 ounces shredded cheddar cheese
Brown meat and onion in skillet; drain. Add green pepper and cook until
tender. Put meat mixture in large pot; add zucchini, tomatoes and
spices. (Use enough zucchini to fill pot to the top.) Cook until
zucchini is tender. Fill bowls and add shredded cheese on top. Or if
you prefer, you may add 8-oz. sliced cheddar cheese to pot before
serving, but the cheese tends to stick to the pot.
ZUCCHINI APPLE PIE
6 cups zucchini
2 tablespoons lemon juice
1 1/4 cup sugar
1 1/2 teaspoons cream of tartar
3 tablespoons flour
1 1/2 teaspoon cinnamon
Dash nutmeg
1 unbaked double pie crust
Peel and cut zucchini in quarters lengthwise. Remove seed and slice.
Fry zucchini, in a frying pan, about five minutes, until crisp tender.
In a bowl, mix zucchini, lemon juice, sugar, cream of tartar, flour,
cinnamon and nutmeg. Pour into crust, top with another crust and bake
at 400 degs for 45 minutes.
CHICKEN ORIENTAL
1/2 cup sugar
1 cup soy sauce
1/2 cup cider vinegar
4 tablespoons Worcestershire sauce
2 tablespoons vinegar
1/2 teaspoon garlic powder
6-10 pieces chicken, skin removed
Mix together all ingredients except the chicken. Pour 1/2 of marinade
mixture over chicken. Reserve and refrigerate the remaining 1/2.
Marinate the chicken for at least 1 hour or over night. Remove chicken
from marinade and discard marinade. Grill chicken over medium heat for
about 45 minutes, basting it with the remaining unused marinade. For
wonderful shish kabobs, use boneless breasts or pork cut into 2 inch
cubes. Marinate meat. On a skewer, alternate meat with mushrooms,
cherry tomatoes, zucchini slices, onion wedges or pineapple. Grill
kabobs for 10 minutes, baste with marinade, flip over and grill 10 more
minutes, basting once more.
SUMMER TUNA CAKES
1 medium zucchini, unpeeled, finely shredded
1 can (7 ounce) tuna
1 1/2 cup bread or cracker crumbs
1 egg
1 small onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
Mix all ingredients together and form into patties. Fry in hot oil, on
both sides, until nicely browned.
Special thanks to Florida Cooperative Extension for the following:
ZUCCHINI CARROT
COOKIES
3/4 cup margarine
3/4 cup sugar
1 egg
1 teaspoon vanilla
1 cup shredded zucchini
1/2 cup shredded carrots
2 1/2 cups enriched flour
2 teaspoon baking powder
1/2 teaspoon soda
2 teaspoons cinnamon
Cream the margarine and sugar. Add the egg and vanilla; mix well. Add
the shredded vegetables and mix. Combine the dry ingredients in a bowl,
then add the dry ingredients to the creamed mixture; mix thoroughly.
Drop the dough by teaspoonful onto an ungreased baking sheet. Bake at
350 degrees for 10 to 12 minutes. Yield: 30 cookies.
Special thanks to the Illinois Cooperative Extension for the following:
ZUCCHINI SALAD
1 pound small zucchini, washed
¾ cup chopped cilantro
1 cup chopped red onion
2 tablespoons olive oil
1 tablespoon lemon juice
Slice zucchini, then half or quarter slices. Steam 3 to 4 minutes.
Combine cilantro, onion, with zucchini in a medium bowl. Combine oil
and juice, pour over vegetable mixture. Toss gently 4 1-cup servings.
ZUCCHINI TORTELLINI
TOSS
1 package frozen tortellini
6-8 plum tomatoes, chopped
3-4 medium zucchini
1/2 teaspoon garlic salt
1/2 teaspoon basil
1/2 teaspoon oregano
1/4 cup shredded Parmesan cheese
Cook tortellini as directed on package. Heat tomatoes, zucchini, garlic
salt, basil, and oregano in a medium skillet 3 to 5 minutes until
zucchini is tender. Stir in tortellini, cooking 2 to 3 minutes. Serve
topped with Parmesan cheese.
ZUCCHINI WITH WALNUTS
2 cups zucchini, thinly sliced
2 tablespoons diced green onion
1 tablespoon margarine
1-2 tablespoons vinegar
1/2 teaspoon salt
3 tablespoons coarsely chopped walnuts, toasted
In a large saucepan, combine zucchini, green onions and margarine. Cook
over low heat for 5 minutes. Stir in vinegar and salt, cover and cook
over low heat 3 to 5 minutes more until zucchini is tender. Stir in
walnuts and serve. Serves 2 to 3.
MEATBALL SOUP
10 cups water
1 tablespoon Annatto
1 bay leaf
1 small onion, chopped
1/2 cup green pepper, chopped
1 teaspoon mint
1/2 pound ground chicken
1/2 pound ground lean beef
2 small tomatoes, chopped
1/2 teaspoon oregano
4 tablespoons instant corn flour
1/2 teaspoon black pepper
2 cloves garlic, minced
1/2 teaspoon salt
2 medium carrots, chopped
1 medium chayote squash, chopped, or any summer squash of choice
2 cups cabbage, chopped
2 celery stalks, chopped
1 10-ounce package frozen corn
2 medium zucchini, chopped
1/2 cup cilantro, minced
In a large pot, combine water, Annatto, bay leaf, half of the onion,
green pepper, and ½ teaspoon of mint. Bring to a boil. In a bowl,
combine chicken and beef, the other half of the onion, tomato, oregano,
corn flour, pepper, garlic, and salt. Mix well. Form 1-inch meatballs.
Place meatballs in boiling water and lower heat. Cook over low heat for
30 to 45 minutes. Add carrots, squash, cabbage, and celery. Cook over
low heat for 25 minutes. Add corn and zucchini and cook for another 5
minutes. Garnish with cilantro and the rest of the mint.
Special thanks to the Iowa Cooperative Extension for the following:
ZUCCHINI PIE
1 or 2 zucchini, sliced (about 10 cups)
1 tablespoon olive oil
2 onions, sliced
2 eggs
1/4 cup seasoned bread crumbs
1 14.5-ounce can diced tomatoes
1 cup shredded mozzarella cheese (8 ounces)*
1/4 cup grated Parmesan cheese
Optional: If you have fresh mushrooms or peppers, you can substitute
them for some of the zucchini *More cheese tastes great but also
adds more calories, fat, and sodium.
Preheat oven to 325°F. Grease a large casserole or 9×13-inch pan; set
aside. Wash zucchini and discard ends. Cut into slices (about 10 cups).
If using large zucchini, cut in half lengthwise and remove seeds before
slicing. Heat oil in large skillet over medium heat. Add zucchini and
onion slices and cook for 10 minutes. Remove from heat.
In bowl, stir together the eggs, bread crumbs, Italian seasoning, and
pepper. Add undrained tomatoes, and cheeses. Pour over zucchini mixture
and stir to mix. Pour into casserole. Bake uncovered for 60 minutes.
Top will be golden brown. Cut into squares. Serve.
GARDEN PORK SAUTE
1/2 teaspoon olive or vegetable oil
1 pound uncooked pork, trim fat and cut into 3/4 -inch cubes (consider
using a shoulder or blade roast)
2 cloves garlic, minced (or substitute 1/2 teaspoon garlic powder)
2 cups cut-up carrots
1 cup water
1 3-ounce package chicken Ramen noodles with packet seasoning
2 teaspoons dried Italian seasoning or dried oregano
2 cups sliced zucchini
Heat oil in large nonstick skillet over medium-high heat until hot. Add
pork and minced garlic, if using. Cook and stir 3 to 4 minutes. Add
carrots, water, seasoning packet from soup mix, Italian seasoning or
oregano, and garlic powder, if using. Bring to a boil. Reduce heat;
cover and cook 6 to 7 minutes or until carrots are crisp tender.
Gently break the block of noodles in half; add noodles and zucchini to
skillet. Bring to a boil. Boil, uncovered, 4 to 5 minutes or until
zucchini is tender and noodles are cooked, separating noodles gently as
they soften.
MEXICAN FRITTATA
2 1/2 small zucchini (about 1/2 pound)
1/2 medium green bell pepper*, seeded and chopped (about 1/2 cup)
1 medium onion, chopped (about 1 cup)
2 cloves garlic or 2 teaspoons bottled minced garlic
1 teaspoon vegetable oil
6 large eggs, beaten
1/2 cup shredded mozzarella cheese
1/4 cup shredded or grated Parmesan cheese
1/4 teaspoon black pepper
Optional: 1 hot pepper, chopped.
*If desired, substitute red, yellow, or orange bell pepper.
Wash zucchini; trim and discard the ends. Cut each zucchini into 4
strips, then cut into 1/4-inch pieces. In a bowl, combine the zucchini,
bell pepper, onion, garlic, and hot pepper, if desired. Heat the oil in
a skillet over medium heat. Add vegetables and cook, stir frequently,
until the zucchini is crisp-tender, about 4 minutes.
While the vegetables cook, stir the eggs, mozzarella, and Parmesan
together in a bowl. Shake the skillet to distribute the vegetables
evenly. Pour egg mixture over vegetables and shake skillet again to
help distribute the egg mixture. Put lid on pan and cook 5 to 7
minutes, until the egg on top is solid. Sprinkle with black pepper. To
serve, loosen edges of frittata with spatula. Cut into 4 wedges. Serve
immediately.
Special thanks to the Michigan Cooperative Extension for the following:
SUMMER SQUASH MEDLEY
2 yellow summer squash
2 zucchini squash
1/4 red or 1/2 yellow onion
1 tablespoon olive oil
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
Slice squash into 1/4 inch thick slices. Dice onion. Place squash
slices and onion on a piece of foil large enough to seal into a pocket
around the vegetables. Sprinkle with oil and seasonings. Fold the foil
around the vegetables sealing them into a packet. Place packet on a
grill for 8 minutes, turning 2 or 3 times.
SAVORY ZUCCHINI LOAF
1/2 cup chopped onion
3 tablespoons vegetable oil
2 cups oatmeal
3 cups shredded zucchini
1/2 cup shredded cheese
2 eggs, beaten
1/2 cup wheat germ
1/2 cup toasted, shelled sunflower seeds (optional)
1/4 teaspoon nutmeg
1 teaspoon salt
Heat oven to 375° F. Cook onion in oil until soft. Combine with all
remaining ingredients. Press into a well-greased loaf pan and bake for
30 minutes.
Special thanks to the Nebraska Cooperative Extension for the following
recipes:
TUNA PASTA SALAD
2 cups macaroni, uncooked
2 6-1/2 ounce cans tuna, canned, water-pack, drained.
1/2 cup zucchini, chopped
1/4 cup carrots, sliced
1/3 cup onion, diced
1/4 cup salad dressing, mayonnaise-type
Cook macaroni according to package directions. Drain. Wash vegetables.
Chop zucchini; slice carrots into thin slices; dice onions. Mix
macaroni, tuna, and vegetables together in mixing bowl. Stir in salad
dressing. Chill until ready to serve.
Note: Drain and rinse the pasta under cold, running water until cool.
To allow flavors to blend, chill the salad for about a half hour to an
hour before serving.
LEMON ROSEMARY
ZUCCHINI
1 tablespoon extra virgin olive oil
1 medium yellow bell pepper, diced
2 teaspoons finely minced fresh rosemary
2 cups chopped zucchini (2 medium)
1-3 teaspoons freshly squeezed lemon juice, or to taste
Salt and freshly ground black pepper, to taste
In medium non-stick skillet, heat olive oil over medium heat. Add
yellow pepper and rosemary and saute 2 minutes. Add zucchini and salt
and pepper, to taste. Continue to saute for another 4 to 5 minutes or
until zucchini is just tender. Remove from heat and stir in lemon juice.
Nutritional Information: Per serving: 46 calories, 3 g total fat (<1
g saturated fat), 4 g carbohydrate, 1 g protein,1 g dietary fiber, 6 mg
sodium.
BEEF & PARMESAN
PASTA
1-1/2 pounds ground beef
1 can (14 to 14-1/2 ounces) ready-to-serve beef broth
1 can (15-1/2 ounces) Italian-style diced tomatoes, undrained
2 cups uncooked bow tie pasta
2 cups sliced zucchini (1/4-inch)
3/4 cup grated Parmesan cheese
Brown ground beef in large nonstick skillet over medium heat 8 to 10
minutes or until beef is not pink, breaking up into 3/4-inch crumbles.
Remove from skillet with slotted spoon; set aside. Pour off drippings.
Combine broth, tomatoes and pasta in same skillet, pushing pasta into
liquid; bring to a boil. Reduce heat to medium; simmer, uncovered, 15
minutes, stirring frequently. Stir in zucchini; continue cooking 5
minutes or until pasta is tender. Return beef to skillet. Stir in 1/2
cup of the cheese; heat through. Sprinkle with remaining 1/4 cup cheese
before serving.
Special thanks to the North Carolina Cooperative Extension for the
following recipes:
LEMON ZUCCHINI CAKE
Canola oil spray
1 1/2 cups unbleached all-purpose flour
1 cup whole-wheat pastry flour or whole-wheat flour
1 to 2 teaspoons cinnamon
2 teaspoons baking powder
1/2 cup low fat sour cream
2/3 cup sugar
1/4 cup unsweetened applesauce
1/4 cup canola oil
2 teaspoons vanilla
3 tablespoons lemon juice
Zest of 1 lemon
2 eggs
2 cups unpeeled shredded zucchini
1/3 cup toasted walnut pieces
2 tablespoons powdered sugar, if desired
Preheat oven to 375°F degrees. Coat bundt pan with cooking spray.
Lightly dust with flour and shake off excess. In medium bowl, sift
together flours, cinnamon, and baking powder. Set aside. In large bowl,
whisk together sour cream, sugar, applesauce,canola oil, vanilla, lemon
juice, and zest until blended. Add eggs, one at a time. Fold in
zucchini. Add flour mixture and walnut pieces and fold in until
completely moistened. Add batter to pan, spreading evenly. Bake 35 to
40 minutes until knife inserted comes out clean, but moist. Cool for 10
to 15 minutes in pan. Before cutting to serve, lightly sift powdered
sugar over top, if desired. Serves 12.
Nutrients per serving: Calories, 227; Total Fat, 9 g (2 g saturated
fat); Carbohydrates, 33 g; Protein, 5 g; Dietary Fiber, 2 g; Sodium, 87
mg.
ZUCCHINI YOGURT
MULTIGRAIN MUFFINS
1 1/2 cups all-purpose flour
3/4 cup whole-wheat flour
3/4 cup oat flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
3 eggs
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
1 cup plain yogurt
1 cup white sugar
3/4 cup honey
2 teaspoons vanilla extract
1 cup shredded zucchini
1 cup shredded carrots
1/2 cup chopped pecans (optional)
1/2 cup chopped raisins (optional)
Preheat oven to 400 degs. Lightly grease 24 muffin cups. In a bowl,
sift together the all-purpose flour, whole-wheat flour, oat flour,
salt, baking powder, baking soda, cinnamon, and nutmeg. In a separate
bowl, beat together eggs, vegetable oil, applesauce, yogurt, sugar,
honey, and vanilla. Mix the flour mixture into the egg mixture. Fold in
the zucchini, carrots, pecans, and raisins. Scoop into the prepared
muffin cups.
Bake 18 to 20 minutes in the preheated oven, until a toothpick inserted
in the center of a muffin comes out clean. Cool 10 minutes before
transferring to wire racks to cool completely. Serves 24.
Special thanks to the Ohio Cooperative Extension for the following
recipes:
ZUCCHINI ROLLS WITH
GOAT CHEESE &
RED PEPPERS
2 small zucchini, washed, dried, trimmed
Kosher salt
1 small bunch chives
4 ounces goat cheese, softened to room temperature
1 teaspoon chopped fresh thyme
Freshly ground black pepper
Pinch cayenne
1 roasted red pepper cut into 1/4 inch strips
Using a mandolin, slice the zucchini lengthwise to get 16 long, thin
strips about 1/8 inch thick. Line a large, rimmed baking sheet with a
couple layers of paper towels. Lay zucchini on the paper towels and
sprinkle both sides with salt; you’ll use about 1 tsp. for all the
slices. Let sit for 15 minutes to soften and remove any excess water.
Meanwhile trim any coarse ends off the chives. Cut 2-inch-long pieces
from the end of the chives and reserve. Then slice the rest of the
chives (you should have 1 tablespoon sliced chives). Mash the goat
cheese with the chives, thyme, 1/2 tsp. black pepper, and 1/2 tsp.
salt.
Season with more pepper to taste.
Pat the slices of zucchini dry on both sides with ore paper towels. Set
aside zucchini on a clean work surface and spread with about 1 tsp. of
the goat cheese. You may want to use your fingers to hold the zucchini.
Lay one of the red pepper strips and a few of the sliced chive sticks,
positioning them perpendicular to the roll so that their more
attractive ends will peek out when the zucchini slices are rolled.
Beginning with the chive end rolling the zucchini up and stand the roll
upright on its edges on a platter. Refrigerate 2 hours before serving.
ZUCCHINI BREAD BITES
1 loaf, sliced, toasted zucchini bread
3 ounces praline syrup
1 pint strawberries, sliced
1 peach, sliced
Toast the slices of zucchini bread. Layer with freshly sliced peaches
and strawberries. Drizzle with praline syrup.
Praline Syrup:
1 cup dark corn syrup
1/4 cup dark brown sugar
1/4 cup water
1/2 cup chopped pecans
1/4 teaspoon vanilla extract
Combine syrup, sugar and water in a saucepan. Bring to a boil; boil for
1 minute. Reduce heat. Stir in pecans and vanilla extract. Simmer for 5
minutes. Makes about 1 pint.
STIR FRY ZUCCHINI
2 medium zucchini
1 tablespoon olive oil
1 sweet red pepper, thinly sliced
1 medium onion, chopped
1 tablespoon sesame seeds
1 clove garlic, minced
2 tablespoons soy sauce
Heat oil in a skillet until sizzling; add onion and garlic and saute
for 1 minute. Add zucchini, red pepper, and sesame seeds. Cook and stir
until crisp-tender, 5 to 10 minutes. When vegetables are done, add soy
sauce and toss to mix thoroughly. Serve immediately.
Special thanks to the Oregon Cooperative Extension for the following
recipes:
ZUCCHINI PANCAKES
2 cups shredded zucchini (on coarse side of grater)
1 cup shredded cheese
1/2 teaspoon garlic powder
1 egg
3/4 cup of biscuit mix or pancake mix
Salt and Pepper to taste
Mix all ingredients together in a bowl until the biscuit mix is just
moist. Do not over stir. Heat skillet or griddle, spray with cooking
spray or a little oil. Cook until pancakes surface is bubbly, turn cake
and continue cooking until golden brown. Serve hot with sour cream or
plain yogurt.
Hint: Because of the cheese, the pancakes will brown more quickly than
regular pancakes, so watch carefully. It will take a couple of minutes
to get a nice crisp brown cake on each side. They will puff slightly.
Note: Cheese will be salty, so if you add salt, do so sparingly!
APRICOT PINEAPPLE
TOPPING
6 cups grated zucchini (peeled and seeds removed -use large squash
1/2 cup water
1/2 cup lemon juice
1 can (15 ounce) crushed pineapple
1 package powdered pectin
6 cups sugar
1-6 oz. package of apricot gelatin
Peel and remove seeds and grate zucchini. In a large kettle (6-8 quart)
bring to a boil zucchini, water, and lemon juice. Simmer for 1 hour
stirring occasionally to prevent sticking. Add pineapple with juice and
pectin. Bring to a boil. Mix in sugar and return to a boil; boil for 4
minutes. Remove from heat and stir in gelatin. Let set 5 minutes,
remove foam and place in jars and seal. Process in a boiling water
canner for 5 minutes. Topping can also be used as a jam or topping for
pancakes and waffles. Flavor can be changed by using different flavors
of gelatin.
ZUCCHINI BAKE
3 - 1/2 pounds zucchini squash, cut into 1/4” cubes
3 tablespoons butter
Cover and microwave 5 minutes on high.
Stir in:
1 cup grated cheddar cheese
3/4 teaspoon salt
1/4 teaspoon pepper
2 eggs, beaten
Topping:
1 can (3 ounce) French onions, crumbled
Place zucchini mixture in 1-1/2 quart, microwave safe, casserole Top
with French onions. Cook in microwave set on Medium for 5 minutes,
rotate a quarter turn, cook another 5 minutes. Knife inserted near
center comes clean. 4-6 servings.
ZUCCHINI HOT SALSA
10 cups zucchini, ground
3 cups onions, ground
3 1/2 cups Anaheim peppers, ground (approximately 25)
5 tablespoons salt
Mix these ingredients together and let stand overnight in refrigerator
or cool place. Next morning, rinse thoroughly, using colander or large
strainer. Drain well.
Add:
5 cups tomatoes, ground
2 cups vinegar
1 cup brown sugar
1 teaspoon garlic powder
1 tablespoon cumin
1 tablespoon cornstarch
2 teaspoons dry mustard
1 tablespoon crushed red pepper
1 teaspoon nutmeg
1 teaspoon coarse black pepper
1 teaspoon Turmeric
Mix well and bring to a boil, simmer 30 minutes. Pack into jars and
cover with lids. Refrigerate or freeze.
Special thanks to the Pennsylvania Cooperative Extension:
GRILLED ZUCCHINI
WITH FETA CHEESE
Dressing:
3 tablespoons extra virgin olive oil
2 tablespoons chopped fresh mint
2 tablespoons red wine vinegar
1 tablespoon minced shallots
2 tablespoons chopped fresh dill
1/4 teaspoon freshly ground pepper
Whisk all ingredients together in a 13x9 inch glass dish.
2 pounds zucchini, sliced into spears
1/2 cup (2 oz.) crumbled feta cheese
1/2 teaspoon salt
Dill springs (for garnish)
2 teaspoons extra virgin olive oil
Toss zucchini with salt in large colander; drain 15 minutes. Pat dry
with paper towels. Toss with oil. Grill zucchini 1 minute per side or
until tender on a medium hot grill. Toss with dressing.
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VEGGIE SANDWICH
2 slices sour dough French bread
1/2 teaspoon safflower mayonnaise
1/4 teaspoon Dijon mustard
2 slices ripe tomato
Thin slices of zucchini
Lettuce
1 slice thin sliced, part skim, mozzarella
Spread bread with mayonnaise and mustard. Layer with tomatoes,
zucchini, lettuce and cheese. Top with second slice of bread.
Nutrition: Calories-318, protein-14g, carbs-42g, fat-8g, sodium-520mg.
ZUCCHINI WITH
TOMATOES
1 can (16 ounce) plum tomatoes, diced
1/2 medium yellow onion, chopped
2 cloves garlic, minced
3 small zucchini, sliced
2 tablespoons chopped fresh parsley
1/2 teaspoon dried basil
Simmer tomatoes, onion, garlic and zucchini in a medium saucepan for
about 30 minutes or until zucchini begins to soften. Sprinkle with
parsley and basil and serve.
SPICE BREAD
3 cups whole wheat pastry flour
1/2 cup sugar
1 teaspoon ground cinnamon
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon ground nutmeg
2 eggs
4 egg whites
2 cups shredded, unpeeled zucchini
1 cup honey
2 tablespoons melted unsalted butter
1/4 cup unsweetened applesauce
1 tablespoon vanilla
Preheat oven to 350 degs. Lightly coat two 8x4 loaf pans with no-stick
spray.
In a large bowl, mix flour, sugar, cinnamon, baking powder, soda and
nutmeg. In a medium bowl, beat eggs, egg whites, zucchini, honey,
butter, applesauce and vanilla. Pour into flour mixture and mix just
enough to blend the ingredients. Pour the batter into the prepared
pans. Bake for 35 to 45 minutes or until a toothpick comes out slightly
moist. Cool bread slightly in pans, then turn onto a rack.
Per slice: 157 calories, total fat-2.1g, protein-3.3g, carbs-2.5g,
cholesterol-25mg, sodium-122mg.
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TURKEY MINESTRONE SOUP
1/2 tablespoon olive oil
1 medium onion, chopped
1 clove garlic, minced
6 cups, 98% fat-free, no-salt-added canned chicken broth
1 medium red skinned potato, scrubbed and diced
1/4 cup dried split peas
1/2 teaspoon basil
1/2 teaspoon thyme
1 small bay leaf
1 medium zucchini, cut into 1-inch cubes
1 large ripe plum tomato, seeded and diced
1 15-ounce Cannellini beans, rinsed and drained
1 cup chopped cooked turkey meat or chicken breast
1/4 cup chopped flat-leaf parsley (optional)
2 tablespoons freshly grated Parmesan cheese (optional)
In a large pot, heat oil over medium heat. Add onion and garlic. Saute
until onion is wilted, about 5 minutes. Stir in chicken broth. Raise
heat and add potato, split peas, basil, thyme, and bay leaf. Bring to a
boil, reduce heat and simmer, uncovered, for 30 minutes. Remove bay
leaf. Stir in zucchini, tomato, Cannellini beans, and turkey. Simmer,
uncovered, another 15 minutes, stirring occasionally. Ladle into soup
bowl. If using, sprinkle each serving with parsley and then some of the
grated cheese. Serve hot.
Per serving: 226 calories (16% calories from fat), 20 g protein, 4 g
total fat (0.9 g saturated fat), 26 g carbohydrates, 7 g dietary fiber,
27 mg cholesterol, 253 mg sodium
Diabetic exchanges: 2 very lean protein, 2 carbohydrate (1 1/2
bread/starch, 1 vegetable)
ZUCCHINI MANDARIN
1 pound zucchini
1 can (8 ounce) mandarin oranges
1/4 teaspoon nutmeg
1/4 cup slivered almonds, toasted
Cut the zucchini into slices. Steam until tender. Add the orange slices
and the nutmeg. Sprinkle with the almonds just before serving. 4
servings
Per serving: Calories 135, fat 8g, cholesterol 0, sodium trace, carbs
28g, protein 6g
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ZUCCHINI SOUP
2 tablespoons chopped onions
1 garlic clove, minced
2 tablespoons butter
1 teaspoon curry powder
1 pound washed, unpeeled zucchini
1 3/4 cups chicken broth
3 chicken bouillon cubes
1/2 cup coffee cream
1/2 teaspoon salt
In a heavy saucepan, saute onion and garlic in butter until soft but
not browned. Add curry powder, zucchini, broth and bouillon cubes. Cook
10 to 20 minutes, stirring to keep from burning. When zucchini is
tender, transfer soup to blender and blend. Stir in cream. Add salt if
desired. Serves 2.
ZUCCHINI PIE FOR TWO
2 cups sliced zucchini
1/2 cup chopped celery
1 small onion, chopped
1 tablespoon margarine
3/4 cup dry herb stuffing mix
1 can ( 6 1/2 ounce) water packed tuna, drained
1 egg, slightly beaten
2 tablespoons skim milk
1/8 teaspoon basil leaves
Dash pepper
1 small tomato, chopped
Divide zucchini between two 12 or 16 ounce serving dishes. Cover with
plastic wrap. Microwave (high) 2 1/2-3 minutes or until just about
tender. Set aside. Combine celery, onion and margarine in 4 cup
microwave safe measure. Microwave (high) 1 1/2-2 minutes or until just
about tender. Stir in stuffing , tuna, egg, milk, basil and pepper .
Arrange zucchini in single layer over bottom and up sides of dishes.
Spoon tuna mixture into each dish. Cover with plastic wrap. Microwave
(high) 3-4 minutes or until heated through. Top with tomato. Microwave
(high) uncovered 1 1/2 - 2 minutes or until tomato is warm.
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A
to Z Readers' Family-Owned
Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Reno, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center
truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h
(approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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