Zucchini & Mushroom Casserole
Ingredients:
1 - pound - zucchini (peeled and cubed)
1 - small - onion (chopped)
2 - Tablespoon - butter
4 - eggs (slightly beaten)
2 - cups - cheddar cheese (grated)
1 - pound - mushrooms (sliced)
1 - teaspoon - basil (dried)
Salt and pepper (to taste)
Directions:
1) Preheat oven to 325 degrees.
2) In a skillet, saute mushrooms and
onion in butter until onion is soft.
3) Steam zucchini and mash it
coarsely. In a medium-sized bowl, combine zucchini and eggs.
4) Add mushrooms and onions.
5) Pour into a greased casserole dish and bake,
covered, for about 30 minutes, until eggs have set.
Zucchini & Rice Casserole
Ingredients:
3 - Tablespoons - olive oil
6 - fresh basil leaves (chopped)
2 - cloves - garlic (minced)
1 - medium - onion (chopped)
2 - cups - brown rice (cooked)
2 - medium - zucchini (sliced)
1/4 - cup - seasoned bread crumbs
4 - oz. - Monterey jack cheese (grated)
Salt and pepper (to taste)
Directions:
1) Preheat oven to 375 degrees.
2) In a medium-sized bowl, combine olive oil. salt, pepper,
basil, and garlic.
3) Spread the rice in the bottom of a 13x9x2-inch baking dish.
4) Arrange half of the zucchini on top of the rice.
5) Sprinkle with bread crumbs and cheese. Spoon some of the sauce on next.
6) Sprinkle with the chopped onion.
7) Add a layer of the remaining zucchini slices.
8) Top with remaining sauce.
9)Bake, uncovered, until vegetables are tender (about 1 1/2 hours).
Baked Zucchini Au Gratin
Ingredients:
1/2 - cup - yogurt
l - egg
1 - tbsp. - fresh parsley (chopped)
1 - teaspoon - fresh dill weed
3 - tbsp. - feta cheese (crumbled)
2 - medium - zucchini (chopped)
1/2 - cup - mushrooms (chopped)
2 - tomatoes (chopped)
1 - clove - garlic (minced)
Directions:
1) Steam zucchini and mushrooms until barely tender.
2) Preheat oven to 350 degrees.
3) In a medium-sized bowl, mix together egg. herbs, cheeses, and garlic.
4) Place zucchini and mushrooms in a greased casserole dish.
5) Pour cheese mixture on top. Bake for about 15
minutes.
Hamburger & Zucchini Casserole
Ingredients:
2 c. zucchini, grated (uncooked)
1/4 teaspoon basil
1 c. onion, chopped
2 c. cottage cheese
1 c. cheddar cheese, grated
1 pound hamburger
1 c. instant rice, cooked
Salt and pepper
Directions:
1) Preheat oven to 350 degrees.
2) In a large skillet, brown hamburger and onions.
3) Add rice, basil, salt, and pepper.
4) Place half of the zucchini in the bottom of a greased casserole dish.
5) Cover with hamburger mixture. Spread cottage cheese over hamburger and
add another layer of zucchini.
6) Sprinkle cheddar cheese on top. Bake for about 35 minutes.
Zucchini & Cheese Casserole
Ingredients:
1 - tbsp. - butter
4 - c. zucchini (sliced thinly)
1/2 - c. onions (chopped)
2 - cloves - garlic (chopped)
2 - eggs (slightly beaten)
6 - oz. - mozzarella cheese (grated)
1 - teaspoon - dijon-style mustard
1/2 - teaspoon - Oregano (dried)
1/2 - teaspoon - Basil (dried)
1 - Tablespoon - Parsley (dried)
Salt and pepper (to taste)
Directions:
1) Preheat oven to 350 degrees.
2) Melt butter in a skillet.
3) Add zucchini and onions and cook 10 minutes,
stirring frequently until vegetables are barely tender.
4) Remove from heat. Add parsley, garlic,
oregano, basil, salt, and pepper.
5) In a large bowl, mix together eggs, mozzarella cheese, and mustard.
6) Add egg mixture to zucchini and blend well.
7) Pour zucchini mixture into a greased casserole dish.
8) Bake, uncovered, until lightly browned (about 30 minutes).
Zucchini & Cheese Enchiladas
Ingredients:
2 - medium - zucchini (grated)
1 - cup - ricotta cheese
1 - small - onion (chopped)
2 - cloves - garlic (minced)
1 - cup - mushrooms
2 - cup - cheddar cheese (grated)
1 - (26-oz.) jar - pasta sauce
8- flour tortillas
Directions:
1) Preheat oven to 350 degrees.
2) In a medium-sized bowl, combine zucchini, cottage cheese, onion, garlic,
mushrooms, and 1 c. of cheddar cheese.
3) Pour half of the pasta sauce into the bottom of a 13x9x2-inch baking dish.
4) Spoon zucchini mixture into each of the flour tortillas.
5) Roll each tortilla and place seam-side down in the baking pan.
6) Sprinkle remaining zucchini mixture (if any) on top.
7) Pour the remaining pasta sauce on top and sprinkle with remaining cheese.
8) Bake for 30 minutes.
Zucchini Pancakes
Ingredients:
3 - cups - zucchini (grated)
2 - eggs
3 - Tablespoons - flour
1/4 - cup - Parmesan cheese
1/2 - teaspoon - salt
Pepper (to taste)
Butter
Directions:
1) In a medium-sized bowl, mix together zucchini and salt.
2) Let stand about 45 minutes.
3) Squeeze excess moisture from zucchini.
4) In another bowl, beat eggs well.
5) Add zucchini, flour, cheese, and pepper; mix well.
6) In a large skillet, melt some butter.
7) Cook - 2 -Tablespoonful of the zucchini mixture until lightly browned, turning once.
8) Makes about 12 pancakes.
Zucchini Stew
Ingredients:
2 - medium - onions, chopped
1/3 - cup - olive oil
1 - pound - tomatoes (chopped)
1 - teaspoon - sugar
1/2 - cup - vegetable or chicken stock
2 - medium - zucchini (chopped)
1 - teaspoon - fresh dill (chopped)
Salt and pepper (to taste)
Directions:
1) In a large saucepan, heat oil.
2) Cook onions until soft (about 5 minutes).
3) Add tomatoes and sugar and cook for 10 minutes.
4) Add water, salt, and pepper and stir.
5) When sauce boils, add zucchini and dill.
6) Cook until zucchini is tender (about 15 minutes).
Zucchini Stuffing
Ingredients:
1/4 - c. - butter
2 - c. - zucchini (chopped)
1 - c. - onion (chopped)
2 - tbsp. - fresh parsley (chopped)
2 - cloves - garlic (minced)
2 - eggs
3 - c. 0 cornbread (crumbled)
Salt and pepper (to taste)
Directions:
1) In a large skillet, melt butter.
2) Add zucchini, onion, parsley, garlic, salt, and pepper.
3) Cook until zucchini is tender (about 10 minutes).
4) In a medium-sized bowl, beat eggs. Stir in zucchini mixture and cornbread.
5) Spoon into a greased casserole dish and bake until browned (about 30 minutes).
Zucchini with Herbs
Ingredients:
3 - medium - zucchini (sliced)
3 - cloves - garlic (minced)
Basil
Parsley
Olive oil
1 - medium - tomato (chopped)
Parmesan cheese
Directions:
1) Steam zucchini until soft.
2) Mash zucchini in a bowl until it is the consistency of mashed potatoes.
3) Add garlic and basil. Stir in parsley, olive oil, tomatoes, and cheese.
4) Serve warm or cold.
Stuffed Zucchini
Ingredients:
5 - medium - zucchini
1/4 - brown rice (uncooked)
1/2 - cup - boiling water
1 - small - onion (finely chopped)
1 - clove - garlic (minced)
1/2 - cup - parsley (finely chopped)
1/4 - cup - olive oil
1/2 - cup - bread crumbs
1 - lemon
1 - egg (separated)
1 - cup - mushrooms (chopped)
1/2 - cup - cheddar cheese (grated)
Salt and pepper (to taste)
Directions:
1) Hollow out zucchini with a spoon.
2) After scooping out zucchini, chop remaining insides into small pieces.
3) In a medium-sized saucepan, cook rice with water, onion, garlic, salt,
pepper, and oil for about 15 minutes.
4) Add chopped zucchini and cook 5 more minutes.
5) Add bread crumbs, parsley, juice from the lemon, the egg white, mushrooms,
and cheese.
6) Preheat oven to 350 degrees.
7) Place filling into zucchini shells.
8) Arrange the zucchini in a baking dish.
9) Spread extra filling around the shells in the bottom of the pan.
Cover with foil and bake about 40 minutes.
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