Enjoy !!
Amah
Zucchini Quiche
Ingredients:
4 - eggs (beaten)
3 - cup - zucchini (sliced)
1/2 - cup - onion (chopped)
1/2 - cup - cheddar cheese (grated)
1 - cup - Bisquick
1/2 - teaspoon - oregano (dried)
1/2 - teaspoon - basil (dried)
2 - cloves - garlic, minced
Salt and pepper (to taste)
Directions:
1) Preheat oven to 350 degrees.
2) In a large bowl, mix all ingredients together.
3) Pour into a greased 13x9x2-inch baking dish.
4) Bake for about 45 minutes, until mixture is browned.
Zucchini Casserole
Ingredients:
2 - medium - zucchini (peeled and cut into cubes)
2 - eggs (slightly beaten)
1/4 - cup - milk
1 - teaspoon - baking powder
2 - Tablespoons - flour
2 cup - cheddar cheese (grated)
1/2 - cup - onion (chopped)
1/4 cup - green pepper (chopped)
2 - cloves - garlic (minced)
Directions:
1) Preheat oven to 350 degrees.
2) Steam or boil zucchini until almost tender.
3) Drain and cool.
4) In a medium-sized bowl, combine eggs, milk, baking powder, cheese, onion,
green pepper, and garlic.
5) Stir in zucchini.
6) Bake in a greased casserole dish for about 30 minutes.
7) Let it sit for a few minutes before serving.
Baked Zucchini
Ingredients:
4 - medium zucchini
1 - small onion (chopped)
1 - garlic clove (minced)
1/4 - c parsley (chopped)
4 - stalks celery (chopped)
2 - Tablespoons - butter
1 - cup - cottage cheese
1/4 - cup - buttermilk
1 - egg (beaten)
3/4 - teaspoon - oregano (dried)
Salt and pepper (to taste)
1/2 c. cheddar cheese (grated)
Directions:
1) Preheat oven to 350 degrees.
2) In a large skillet, melt butter. Saute onions, garlic, and celery until
tender.
3) Stir in cottage cheese, buttermilk, egg, salt, pepper, oregano, and parsley.
4) Cut zucchini in half lengthwise.
5) Place zucchini, cut side up, in a greased baking dish.
6) Cover with foil and bake for about 15 minutes.
7) Remove from oven and spread cottage cheese mixture over zucchini.
8) Bake for about 15 more minutes. Sprinkle with cheddar cheese.
Zucchini & Pasta Salad
Ingredients:
1 - pound - whole grain pasta
1/2 - cup - olive oil
1 - medium - zucchini (diced)
1- medium - yellow squash (diced)
1 - tomato (diced)
1 - red bell pepper (seeded and diced)
2 - cloves - garlic (minced)
Juice of 2 lemons
1 - Tablespoon - dill weed (dried)
Salt and pepper (to taste)
Directions:
1) Cook pasta according to manufacturer's directions.
2) Drain pasta and rinse it with cold water.
3) Place pasta in a large bowl. Add 1 teaspoon of the olive oil to the pasta
and stir to coat.
4) Add zucchini, squash, tomato, and bell pepper to pasta and stir.
5) In a medium-sized bowl, mix lemon juice, remaining olive oil, dill weed,
garlic, salt, and pepper.
6) Pour olive oil mixture into pasta and stir to mix well.
Zucchini & Mushroom Casserole
Ingredients:
1 pound zucchini, peeled and cubed
1 small onion, chopped
2 tbsp. butter
4 eggs, slightly beaten
2 c. cheddar cheese, grated
1/2 pound mushrooms, sliced
1 teaspoon dried basil
Salt and pepper
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.
4) In a medium-sized bowl, combine zucchini and eggs.
5) Add mushrooms and onions.
6) Pour into a greased casserole dish and bake, covered, for about 30
minutes, until eggs have set.
Cream of Zucchini Soup
Ingredients:
3 - Tablespoons - butter
1 - medium - onion (finely chopped)
2 - cloves garlic (minced)
2 - medium-sized - zucchini (chopped)
4 - Tablespoons - butter
4 - Tablespoons - flour
4-6 - cups - milk
1 - Tablespoon - fresh basil (chopped)
1/2 - teaspoon - fresh tarragon (chopped)
1/2 - teaspoon - fresh thyme (chopped)
Salt and pepper (to taste)
Directions:
1) In a large saucepan, melt 3 tbsp. butter. Add onion and garlic and cook
until lightly browned.
2) Add herbs, pepper, and salt and cook, stirring, for 2 to 3 minutes.
3) Add zucchini and cook until tender.
4) Add a little water if necessary.
5) In a small saucepan, melt 4 tbsp. butter.
6) Whisk in the flour, 1 tbsp. at a time.
7) Cook, stirring, for about 1 minute.
8) Slowly add 2 c. of the milk, stirring constantly.
9) Bring mixture to a boil and then simmer to thicken (about 5 minutes).
10) Stir frequently.
11) Pour thickened milk over vegetable mixture. Slowly add milk until the
desired consistency is reached. Simmer for about 5 minutes.
Zucchini & Yogurt Sauce
Ingredients:
2 - medium zucchini (grated)
2 - Tablespoons - chicken broth or water
1/2 - cup - plain yogurt
2 - garlic cloves (minced)
2 - teaspoons - fresh dill (chopped)
1 - teaspoon - white wine
1 - Tablespoon - olive oil
Directions:
1) Heat the water in a large skillet.
2) Add zucchini and cook for about 5 minutes, stirring occasionally.
3) In a small bowl, mix the rest of the ingredients.
4) Add yogurt mixture to the zucchini in the skillet.
5) Cook until heated through.
Zucchini & Tomato Casserole
Ingredients:
3 - medium - zucchini (sliced)
1 - Tablespoon - fresh chives (chopped)
2 - teaspoons - butter (melted)
2 - large - tomatoes (finely chopped)
or
1 - 15 oz - can - tomatoes (diced)
2 - teaspoons - fresh basil (chopped)
1 - cup - cheddar cheese (grated)
Salt and pepper (to taste)
Directions:
1) Preheat oven to 350 degrees.
2) Steam zucchini until barely tender.
3) Arrange zucchini in the bottom of a casserole dish. Stir salt, pepper,
and chives into butter and pour over zucchini.
4) Cover with tomatoes and sprinkle with basil and cheddar cheese.
5) Bake, uncovered, for about 30 minutes.
Zucchini Slices
Ingredients:
1/4 - cup - olive oil
4 - medium - zucchini (sliced)
1 - lemon
1/2 - cup - Parmesan cheese
Directions:
1) Heat the olive oil in a skillet.
2) When the oil is hot, place the zucchini slices in the skillet so
they are not touching each other.
3) Lightly brown both sides of the zucchini slices.
4) Remove the zucchini slices from the skillet and place them on paper
towels to drain off the oil.
5) Squeeze some lemon juice on the zucchini.
6) Sprinkle with Parmesan cheese.
Zucchini & Sun-Dried Tomatoes
Ingredients:
3 - Tablespoons - olive oil
3 - large - cloves garlic (minced)
3 - large - sun-dried tomatoes (chopped)
1 - medium - zucchini (chopped)
1 - medium - tomato (chopped)
1/4 - cup - white wine
1/4 - cup - mozzarella cheese (grated)
Salt and pepper (to taste)
Directions:
1) In a large skillet, heat oil.
2) Add garlic and sun-dried tomatoes and cook for about 5 minutes.
3) Add zucchini and tomatoes and cook for 5 more minutes.
4) Add wine, salt, and pepper. Simmer until zucchini is barely tender
(about 5 minutes).
5) Add cheese and cook until cheese melts.
Zucchini Frittata
Ingredients:
1 - large - onion (chopped)
2 - cloves - garlic (minced)
3 - Tablespoons - olive oil
2 - medium - zucchini (sliced)
1 - handful - fresh parsley
1 - handful - fresh basil (chopped)
8 - eggs (slightly beaten)
1/2 - cup - Parmesan cheese (grated)
Salt and pepper (to taste)
Directions:
In a large skillet, heat oil.
1) Cook onion and garlic until soft, about 5 minutes.
2) Add zucchini and cook
until zucchini is barely tender (10 to 15 minutes).
3) Remove skillet from heat and add parsley, basil,
salt, and pepper. Pour eggs over zucchini mixture.
4) Cover and cook over medium heat until eggs have set (about 15 minutes).
5) Sprinkle with cheese and cook until cheese melts.
6) Cut into wedges.
Zucchini & Pesto Pasta
Ingredients:
8 - oz. - pasta (uncooked)
1 - medium - zucchini (chopped)
1 cup - pesto
Directions:
1) Cook pasta according to manufacturer's directions.
Place zucchini in a strainer and pour the pasta and cooking water over
the zucchini {the hot water will blanch the zucchini).
Drain zucchini and pasta and place them in a large bowl.
Add pesto and stir. Refrigerate.
Pesto
Ingredients:
2 - cloves - garlic (minced)3 - cups - fresh basil leaves
1/4 - cup - olive oil
1/4 - cup - vegetable broth
1/4 - cup - Parmesan cheese (grated)
Directions:
1) Process garlic in a food processor.
2) Add basil leaves and pulse to chop.
3) While motor is running, slowly add olive oil and vegetable broth
until mixture is smooth.
4) Add cheese and pulse a couple of times to mix.
Until next time, thanks for checking out my blog. Please spread the word......
Amah
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