* Exported from MasterCook * Baked Zucchini With Tomatoes Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Lemon Zucchini Bars Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Stuffed Squash Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Stir-Fried Zucchini Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Zucchini Soup Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Zucchini Relish Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Zucchini Patties Recipe By : Serving Size : 4 Preparation Time : 0:24 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 1/8 teaspoon pepper -- black 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Zucchini Parmigiana Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Zucchini Parmesan Bread Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 c flour 1 c zucchini -- shredded 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Zucchini Oatmeal Muffins Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Zucchini In Mock Cream Sauce Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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). - - - - - - - - - - - - - - - - - - - NOTES : may sub crisco for butter, but butter works better Nutr. Assoc. : 0 * Exported from MasterCook * Zucchini Fritters Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Zucchini Frittata Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Zucchini Fiesta Salad Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Zucchini Burgers Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c zucchini -- shredded 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Zucchini Brownies Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Zucchini Bake Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Vegi Spaghetti Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Stuffed Zucchini Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- zucchini -- 6-7"long 1 cup corn, whole-kernel -- frozen 1/2 cup cottage cheese -- small curd 1/8 teaspoon salt 1/8 teaspoon pepper -- black 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Layered Zucchini Potato Salad Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Crunchy Zucchini And Tomatoes Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Dilled Zucchini Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Homestyle Zucchini & Tomatoes Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Garden Vegetable Soup Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Corn-Zucchini Medley Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Zucchini Cheese Casserole Recipe By : Sid Orrik Serving Size : 4 Preparation Time : 0:45 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 - - - - - - - - - - - - - - - - - - - NOTES : Nutr. Assoc. : 0