Monday, October 15, 2012

Zucchini Appetizer 2

Zucchini Appetizer 2
  • 3 cups of thinly sliced zucchini
  • 1 cup of Bisquick
  • 1/2 cup of chopped onion
  • 1/2 cup of grated Parmesan cheese
  • 2 teaspoons of snipped parsley
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of seasoned salt
  • 1/2 teaspoon of oregano
  • a dash of pepper
  • 1 clove garlic, chopped
  • 1/2 cup of oil
  • 4 eggs, slightly beaten
Heat oven to 350ºF. Grease an oblong 9x13x2 inch pan. Mix all ingredients and spread in pan. Bake until golden brown for about 25 minutes. Cut into pieces, about 2 x1 inch Makes 4 dozen. Enjoy !

sausage-stuffed-zucchini recipe

Sunday, June 17, 2012

Zucchini Brown Rice Primavera

Zucchini Brown Rice Primavera

  • 1 small zucchini, chopped
  • 1 cup of brown rice, cooked to package directions with 2 cups of chicken broth
  • 2 tablespoons of red wine vinegar
  • 4 tablespoons of extra virgin olive oil
  • freshly ground pepper
  • 1 tablespoon of extra virgin olive oil
  • 1 large red onion, chopped
  • 3 large cloves garlic, crushed
  • 2 cups of broccoli florets
  • 1 small red pepper, chopped
  • 1 small green pepper, chopped
  • 2 tablespoons of minced fresh cilantro or more to taste

First of all cook the brown rice in chicken broth. And then add vinegar, oil and freshly ground pepper. Next is to let stand at room temperature. In a nonstick frying pan heat the olive oil and sauté onion until soft. Add garlic, zucchini, broccoli, and pepper and continue to sauté for 5- 10 minutes or until the vegetables are just tender. Carefully mix rice and vegetables, adding cilantro to taste. Add more ground pepper and garnish with 3 cilantro leaves. Serves 6 persons. Enjoy it !


Monday, October 24, 2011

Slow Simmered Zucchini w/ Tomatoes

Slow Simmered Zucchini with Tomatoes

Try this Zucchini and enjoy this great vegetable, it makes a fabulous side dish to just about any main dish.

Zucchini Recipe Ingredients:

* 4 to 6 small zucchini squash, about 1 1/2 pounds
* 1 medium sweet onion
* 2 cloves garlic, smashed and minced
* 1 teaspoon dried leaf basil
* dash Cajun seasoning, optional
* 1 cup chicken broth
* juice of 1 lemon, about 2 to 3 tablespoons
* 1 can (14.5 ounces) diced tomatoes with juice
* salt and pepper, to taste

Zucchini Recipe Instructions:
Cut zucchini into sticks or slices. Quarter and slice the onion. Combine the prepared zucchini and onion, garlic, basil, Cajun seasoning, chicken broth, and lemon juice in a large saucepan. Bring to a boil; lower heat and simmer, covered, for 10 minutes, or until just tender. Add tomatoes and simmer, uncovered, for 5 minutes. Taste and add salt and pepper, as desired. The Zucchini is ready to serves 4 to 6 people...enjoy !
Zucchini Recipe: zucchini-brown-rice-primavera

Wednesday, September 14, 2011

Sausage Stuffed Zucchini

Sausage Stuffed Zucchini

...a nice recipe to try.....great one !
Zucchini Recipe Ingredients:

* 4 medium zucchini
* 1/4 pound pork sausage
* 1/4 cup chopped onion
* 1 clove garlic minced
* 1/2 cup Parmesan cheese
* 1/2 cup crushed saltine crackers
* 1 egg, lightly beaten
* 1/4 teaspoon dried leaf thyme, crumbled
* 1/4 teaspoon salt, or to taste
* dash pepper

Zucchini Recipe Instructions

Cook whole zucchini in boiling salted water until just tender, about 6 to 9 minutes. Cut each zucchini in half lengthwise; scoop out squash, mash, and set aside. Place shells in a shallow baking dish; set aside. In a heavy skillet over medium heat, cook sausage with chopped onion; drain off excess fat; stir in mashed zucchini. Reserving 2 tablespoons of Parmesan cheese for topping, add remaining Parmesan cheese to the meat mixture along with remaining ingredients. Mix well. Spoon mixture into zucchini shells; sprinkle stuffed zucchini with the reserved 2 tablespoons Parmesan cheese. Bake stuffed zucchini at 350° for 20 to 30 minutes...and the sausage stuffed zucchini is ready to serve....nice for starters meal...Enjoy it !

Wednesday, September 7, 2011

Zucchini & Tomato Casserole Recipes

Zucchini & Tomato Casserole Recipes

  • 2 tablespoons of butter
  • 1/2 cup of green pepper
  • 1/4 cup of chopped onion
  • 2 cups of sliced zucchini, 1/2 inch thick
  • 1/2 cup of soft bread, diced
  • 1/4 cup of grated Parmesan cheese
  • 1 teaspoon of salt
  • a dash of pepper
  • 2 cups of tomato wedges
  • 1/2 cup of shredded Cheddar cheese

Sauté the green pepper and onion in melted butter. Add zucchini, bread crumbs, Parmesan cheese, salt, pepper. Turn into a covered 1 quart casserole, bake at 375ºF. oven for 20 minutes. Add tomatoes. Bake for 10 minutes more. Remove from oven, and sprinkle cheddar cheese on top...enjoy it !

Tuesday, August 30, 2011

Zucchini & Tomatoes Au Gratin

Zucchini & Tomatoes Au Gratin

  • 2 pounds zucchini
  • 3 tablespoons of chopped onions
  • 3 tablespoons of olive oil
  • 2 cups of chopped fresh tomatoes
  • 1/8 teaspoon of pepper
  • 3/4 cup of grated cheese

Wash the zucchini and cut into 1/4 inch pieces. sauté onions in olive oil and add zucchini, cooking slowly for 5 minutes, stir frequently. Add tomatoes and pepper, cove and cook for 5 minutes longer. Turn into greased baking dish. Sprinkle cheese over top and bake in moderate oven at 375ºF., about 5 minutes...the zucchini recipe with tomatoes is ready ! Enjoy it !

Thursday, August 25, 2011

Zucchini-Pineapple Bread

Zucchini-Pineapple Bread

  • 5 eggs, beaten until frothy
  • 1 1/4 cups of vegetable oil
  • 2 1/2 cups of sugar
  • 1 tablespoon of vanilla extract
  • 3 1/2 cups of flour
  • 1 cup of toasted wheat germ
  • 1 teaspoon of cinnamon
  • 1 teaspoon of nutmeg
  • 1 tablespoon of baking soda
  • 1/2 teaspoon of baking powder
  • 3 cups of shredded zucchini
  • 1 cup crushed pineapple, drained

Preheat oven to 350ºF. Mix eggs and oil. Blend in sugar and vanilla. Mix thoroughly. Add remaining ingredients. Mix well. Pour into 3 loaf pans (7 × 3 × 2-inch). Bake 1 hour or until toothpick inserted in center comes out clean. Enjoy the zucchini recipe !