Showing posts with label zuchinni. Show all posts
Showing posts with label zuchinni. Show all posts
Sunday, February 17, 2013
Saturday, January 26, 2013
Sunday, January 6, 2013
Wednesday, April 11, 2012
Sunday, March 11, 2012
Sunday, August 21, 2011
Monday, July 25, 2011
zucchini ideas
on fb a week or so ago a friend of mine asked for ideas for her plethora of zucchini...and I am copying some of the suggestions that she received.
*I sauté it in olive oil with onions, then drain some juice & put in a pie plate, put one to two beaten eggs over it, mozzarella on top and bake until cheese is melted & egg cooked...20 min. Delicious!
*Slice it super thin, long ways, (I use a mandolin slicer) spray a cookie sheet with Pam. Lay the slices out on the cookie sheet,(don't overlap them) spray Pam on top and then sprinkle with garlic salt and parmesan cheese. bake at 350 until the edges start to brown. Seriously, it's amazing...you can do it with yellow squash as well
*I sauté it in olive oil with onions, then drain some juice & put in a pie plate, put one to two beaten eggs over it, mozzarella on top and bake until cheese is melted & egg cooked...20 min. Delicious!
*Slice it super thin, long ways, (I use a mandolin slicer) spray a cookie sheet with Pam. Lay the slices out on the cookie sheet,(don't overlap them) spray Pam on top and then sprinkle with garlic salt and parmesan cheese. bake at 350 until the edges start to brown. Seriously, it's amazing...you can do it with yellow squash as well
Friday, July 22, 2011
Sunday, June 26, 2011
Mock Lasagna
from my sister's blog
zucchini lasagna
sounds like a good idea to get rid of lots of extra garden zucchini!
zucchini lasagna
sounds like a good idea to get rid of lots of extra garden zucchini!
Sunday, February 20, 2011
plank-grilled zucchini with couscous, spinach and feta stuffing
find it here from august 2010 cooking light
Friday, June 18, 2010
baked pasta with zuchhini and mozzarella
from recipezaar.com
Ingredients
3/4 lb fusilli or orecchiette or ortini pasta
5 small zucchini, 1/2 inch slices
salt and pepper
1 (28 ounce) can Italian plum tomatoes, drained/chopped
8 black olives, sliced
3 tablespoons parmesan cheese, freshly grated
1 teaspoon fresh rosemary
1/2 lb mozzarella cheese, cut in 1/2 inch cubes
Directions
1Preheat oven to 350 degrees.
2In a large frying pan, heat oil.
3Saute Zucchini until lightly browned, about 5 minutes.
4Season with salt and pepper.
5Transfer to an oiled shallow casserole dish.
6Cook pasta in boiling salted water, when pasta is almost cooked, drain and add to Zucchini.
7Add tomatoes, olives, Parmesan, rosemary and 1/2 of the mozzarella.
8Sprinkle with a little more salt and pepper; if desired.
9Gently mix together.
10Cover with the remaining mozzarella.
11Bake until cheese is melted and the top is slightly browned, about 15 minutes.
Ingredients
3/4 lb fusilli or orecchiette or ortini pasta
5 small zucchini, 1/2 inch slices
salt and pepper
1 (28 ounce) can Italian plum tomatoes, drained/chopped
8 black olives, sliced
3 tablespoons parmesan cheese, freshly grated
1 teaspoon fresh rosemary
1/2 lb mozzarella cheese, cut in 1/2 inch cubes
Directions
1Preheat oven to 350 degrees.
2In a large frying pan, heat oil.
3Saute Zucchini until lightly browned, about 5 minutes.
4Season with salt and pepper.
5Transfer to an oiled shallow casserole dish.
6Cook pasta in boiling salted water, when pasta is almost cooked, drain and add to Zucchini.
7Add tomatoes, olives, Parmesan, rosemary and 1/2 of the mozzarella.
8Sprinkle with a little more salt and pepper; if desired.
9Gently mix together.
10Cover with the remaining mozzarella.
11Bake until cheese is melted and the top is slightly browned, about 15 minutes.
blueberry zuchhini bread
Ingredients
3 eggs, beaten
1 cup oil
2 1/2 cups sugar
2 cups unpeeled grated zucchini (food processor works well)
2 teaspoons vanilla
1/2 teaspoon almond extract
3 cups flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
4 cups fresh blueberries or 2 cups frozen blueberries, thawed and drained
Directions
1Add oil, sugar, zucchini, vanilla and almond extract to beaten eggs.
2Sift dry ingredients together and add to batter.
3Gently fold in blueberries.
4Pour into 2 greased and floured 8x4x2" loaf pans.
5Bake at 350° for 1 1/4 hours until inserted toothpick comes out cleanly.
6Cool on rack and store in plastic wrap in refrigerator.
3 eggs, beaten
1 cup oil
2 1/2 cups sugar
2 cups unpeeled grated zucchini (food processor works well)
2 teaspoons vanilla
1/2 teaspoon almond extract
3 cups flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
4 cups fresh blueberries or 2 cups frozen blueberries, thawed and drained
Directions
1Add oil, sugar, zucchini, vanilla and almond extract to beaten eggs.
2Sift dry ingredients together and add to batter.
3Gently fold in blueberries.
4Pour into 2 greased and floured 8x4x2" loaf pans.
5Bake at 350° for 1 1/4 hours until inserted toothpick comes out cleanly.
6Cool on rack and store in plastic wrap in refrigerator.
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