ZUCCHINI BROWNIES

ZUCCHINI BROWNIES RECIPE

INGREDIENTS

• 1/2 cup butter
• 2 1/2 cups flour
• 1/2 cups cooking oil
• 1 3/4 cups sugar
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup buttermilk
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 cups cocoa
• 2 cups zucchini (drained)

INSTRUCTIONS
Preheat oven to 350F degrees.
Cream together butter, oil, and sugar. add eggs one at a time. Blend in vanilla and buttermilk. In another bowl, mix dry ingredients. Add to batter, mix thoroughly, add zucchini by hand until zucchini is mixed in well.
Spread in 11 x 16" pan.
Bake at 350 for 15-20 min.
Turn off oven- if more baking time is needed, leave brownies in oven for 5 more min. Cool, frost and add nuts (optional). The zucchini recipe is ready to serve...enjoy it !

ZUCCHINI WITH GARLIC AND CHILI PEPPER

ZUCCHINI WITH GARLIC AND CHILI PEPPER

INGREDIENTS:

• 2 tablespoons extra virgin olive oil
• 1 clove garlic, minced
• 1/4 teaspoon chili flakes
• 12 zucchini cores (*SEE NOTE)
• 3 zucchini, peeled and cut
• Salt and pepper

INSTRUCTIONS
Heat the olive oil in a skillet. Add the garlic and chili pepper, cook until aromatic, and stir in the zucchini cores and zucchini.
Season with salt and pepper. Cook, covered, over moderately high heat for 5 minutes, or until lightly browned. Serve at room temperature. The zucchini recipe with garlic and chilli peper is ready to serve....enjoy it !
*NOTE: For this recipe, use the reserved cores from Stuffed Zucchini, (separate archive listing) plus an additional 3 zucchini, peeled and cut to the came length as the cores. If you make it without the cores, use a total of 6 zucchini.

ZUCCHINI LASAGNA

ZUCCHINI LASAGNA
A nice zucchini recipe to try !
INGREDIENTS

• 2 large zucchini
• 1/4 cup pastry flour, white
• salt to taste
• black pepper, freshly ground, to taste
• oil for frying
• 15 oz ricotta, part-skim
• 1 egg white, plus 1 whole egg
• 1 tsp oregano
• 1/4 cup Parmesan, grated, divided
• 2 cups spaghetti sauce, divided
• 1/2 lb mozzarella, shredded divided

INSTRUCTIONS
Preheat the oven to 350 degrees. Slice the zucchini lengthwise into 1/4 " slices.Mix the flour with the salt and pepper (or alternate no-salt seasoning). Dip both sides of each of the slices into the mixture.
Heat the oil in a large, non-stick skillet. Fry the zucchini in batches over medium heat until golden, turning once.Drain on a platter covered with a paper towel. Set aside.Combine ricotta, egg white, whole egg, oregano and 1/2 of the Parmesan in a small bowl. Spread half of the spaghetti sauce in the bottom of a (12"x8"x2") baking pan.Top with half the zucchini slices, half the ricotta mixture and half the mozzarella. Repeat the layers. Sprinkle with the remaining
Parmesan.

Bake for 45 minutes or until bubbly. Let stand for about 10 minutes before serving. The zucchini recipe of lasagna is ready ! Enjoy the lasagna !
zucchini-brownies.

ITALIAN SAUSAGES AND ZUCCHINI

ITALIAN SAUSAGES AND ZUCCHINI

Try this nice zucchini recipe !
INGREDIENTS

• 1 pkg Italian sausage (about 6 links)
• 1 large or 2 medium onions
• 1 green or red bell pepper
• 2-3 small or 1-2 medium zucchini
• 4 cloves garlic, minced
• 2-3 tablespoons olive oil
• 1 tablespoon butter
• 4-5 fresh basil leaves
• 3-4 fresh oregano leaves
• salt, pepper and garlic powder, to taste

INSTRUCTIONS
Using kitchen scissors or a sharp knife, slice sausages into halves lengthwise; slice again into quarters. Next, slice across the quarters until you have 3/4 inch chunks.
Peel and chop onion coarsely. Wash, core, and chop pepper. Peel and mince garlic. Wash and chop basil and oregano. Wash and slice unpeeled zucchini into 1/4 inch thick coins or circles.

Heat olive oil in skillet. Sauté sausage over high heat for 10 minutes or so; when they begin to take on color, add onion and pepper, continuing to cook until the vegetables brown slightly. Add
garlic and chopped basil and oregano; reduce heat and cook until sausage is done (no longer pink inside).
Using a slotted spoon, remove cooked sausage and vegetables to a serving plate; keep warm. (No need to drain or wash skillet). Melt butter in remaining olive oil in skillet. Sauté zucchini coins over high heat until the edges and a little of the center portion browns; flip each coin and sauté the other side. Sprinkle zucchini with a little salt, pepper, and garlic powder (very lightly) and a pinch of hot pepper.
Return sausage mixture to skillet with cooked zucchini and mix, cooking until evenly heated (1-2 minutes). Be careful not to overcook zucchini (should be browned but still slightly firm and not mushy).Serve as is or with a sprinkling of Parmesan cheese.
Note: If no fresh herbs are available, substitute 1/4-1/2 teaspoon dried.
Variation: Serve over wide noodles, spaghetti or with Ziti. Dress with a little olive oil and freshly grated Parmesan or Romano cheese and run under the broiler just until cheese melts. The zucchini recipe is ready to serve...enjoy it !

ZUCCHINI MARMALADE

ZUCCHINI MARMALADE .. try this nice zucchini recipe...a nice one !

INGREDIENTS

• 2 lbs zucchini or Summer squash
• juice of 2 lemons, seeds removed
• 1 teaspoon grate lemon zest (yellow rind portion)
• 1 13.5 oz can crushed pineapple, drained
• 1 package Certo (or other powdered pectin)
• 5 cups sugar (no substitute)
• 2-3 tablespoons candied ginger, finely minced
• 5-6 1/2 pint canning jars

INSTRUCTIONS
Have ready 5-6 1/2 pint canning jars, washed and sterilized .Wash the zucchini, peel and slice. In a non-aluminum kettle, combine lemon juice, lemon zest (the lemon zest is the yellow portion of the peel which has all of the white parts removed), and the drained pineapple (save the pineapple juice for something else).
Bring to a boil and immediately lower the heat to a simmer. Cook for 15 minutes, uncovered, stirring occasionally.
Stir in pectin and boil again. Add sugar, ginger, and continue to boil the mixture for another minute, stirring all the while.
Remove kettle from heat, skimming off any foam which rises to the surface. Allow to cool 5-10 minutes. Ladle into hot sterile jars and seal according to manufacturer's directions.Process for 5 minutes in a boiling water bath canner. The zucchini recipe is ready to serve...enjoy the meal ! Nice one....

zucchini-wmustard-dressings.

Zucchini w/Mustard Dressings

Another great zucchini recipe....with mustard dressings !
Ingredients:

* 4 small to medium zucchini, peeled or not, thinly sliced
* 3 tablespoons mayonnaise
* 1 tablespoon Dijon mustard
* 1 tablespoon plain yogurt
* 4 drops Tabasco sauce
* salt and pepper
* 1 tablespoon fresh or frozen chives, chopped

Preparation:
Place zucchini slices in a serving bowl.

In a small bowl, blend the mayonnaise and mustard; stir in the yogurt, Tabasco sauce, salt and pepper, and the chopped chives. Pour over the sliced zucchini. Let stand at room temperature for 15 to 20 minutes before serving. Serve as an appetizer or condiment with a mealand the zucchini recipe is ready...a nice one !

Zucchini Casserole

Zucchini casserole recipe with tomato sauce and bacon....a great combination ! A nice zucchini recipe to try !

Ingredients:

* 6 slices bacon, diced
* 1 large onion, chopped
* 4 cups sliced zucchini
* 1 can (8 ounces) tomato sauce
* 3/4 teaspoon salt
* 1/4 teaspoon pepper
* 15 buttery crackers, crushed
* 1/2 cup grated Parmesan cheese

INSTRUCTIONS
Fry bacon in a large skillet until just cooked but not crisp. Add onion and cook until onion is softened. Stir in zucchini and tomato sauce; season with salt and pepper. Pour zucchini mixture into a greased 2-quart casserole and sprinkle with crushed buttery crackers and Parmesan cheese. Cover and bake at 350° for about 30 minutes, until hot and bubbly...hmmm nice taste of zucchini..enjoy ! Serves 6.