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| | From:  ANNIE24447 (Original Message) | Sent: 8/10/2004 12:31 PM |
Stuffed Zuccini:
4 medium zucchini
1 pound ground beef
1 pound Italian sausage
1 small onion, chopped
1/2 cup dried bread crumbs
1 egg, beaten
1 (28 ounce) can crushed tomatoes
1 (10.75 ounce) can condensed tomato soup
1 cup water
Preheat oven to 350 degrees (175 degrees C). Grease or spray a 13x9 inch baking dish.
Cut the zucchini in half lengthwise. With a spoon, scoop out the seeds. Chop and reserve about 3/4 of the seeds for the stuffing. In a medium bowl, mix together the ground beef, sausage, chopped onion, bread crumbs, egg and the reserved zucchini seeds. Place the meat mixture equally into all of the zucchini halves; mixture should be piled up over the top. Place the filled zucchini halves into the prepared baking dish.
In a bowl, stir together the crushed tomatoes, tomato soup, and water. Spoon the tomato mixture over the filled zucchini, liberally. Bake in the preheated oven for approximately 45 minutes. You may want to place foil or a cookie sheet underneath the baking dish because it tends to bubble over and splash.
Makes 8 servings . |
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Zuccini casserole
4 ounces herb-seasoned dry bread stuffing mix
1/3 cup melted butter
4 cups cubed zucchini
2 carrots, grated
1 small onion, chopped
1 (10.5 ounce) can condensed cream of chicken soup
1/2 cup sour cream
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl combine stuffing and butter. In a separate bowl combine zucchini, carrots, onion, soup and sour cream. Mix in 1/2 of the stuffing mixture, then spread into a 9x12 inch casserole dish and sprinkle the remaining stuffing on top.
Cover the dish with aluminum foil and bake in preheated oven for 60 minutes.
Makes 6 servings
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Stuffed Zuccini
1 large zuccini
pkt of herb stuffing mix or make your own .
2 eggs for making stuffing .
salt .& pepper. 1-2 extra slices bread if needed.
extra herbs for cooking eg rosemary/ Italian herbs/basil oil for cooking .
to make stuffing take pkt mix .salt and pepper, some oil and herbs[depends on taste ]mix well with eggs and spoon the stuffing and pack into deseeded whole zuccini.if to watery add the extra bread.
wrap in oiled foil and lay on baking dish with some oil and herbs for approx 45 mins . or until cooked . when nearly warm open and slice zuccini and serve either warm or cold . if necessary heat in slow oven to make very hot.good as main or side dish or even lunch.
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Baked veges 1.
2 potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
1 head fresh broccoli, cut into florets
4 zucchini, thickly sliced
salt to taste
1/4 cup olive oil
1 (1 ounce) package dry onion soup mix Preheat oven to 400 degrees F (200 degrees C). Lightly oil a large, shallow baking dish.
Combine vegetables in prepared baking dish, and lightly salt. Brush with olive oil, and sprinkle with dry soup mix.
Bake for 30 to 45 minutes in the preheated oven, or until vegetables are tender. You can feel with a fork when they are ready.
Makes 4 servings |
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Annies favorite recipe for battered Courgettes sliced courgettes -approx 1/2 " thick -and as many as needed; oil; seasonings -salt & pepper ; Good pan for dry frying or added oil . Heat pan with touch of oil in . add sliced courgettes that have been soaking in an egg batter with seasoning , stir around as they will cook very quickly .turn over so they are all lightly brown . test to see if cooked - prick with fork -and serve . Dry Fry : alternatively .. no oil in pan add battered courgettes . cook as above . till slightly browned the turn and cook the same as before . water from courgettes will not usually let them stick to pan . nor a good egg batter . |
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Zucchini Terrine
10-12 servings 1¼ hours 20 min prep
1 kg zucchini, grated
2 onions, chopped
200 g. grated swiss cheese
8 eggs
200 ml evaporated milk
3 tablespoons chopped fresh herbs, your choice
salt and pepper
Preheat oven to 180°C, or about 375°F.
Sauteé the vegetables for about 15 minutes in a little
olive oil if you like., If not, just cook and stir.
In a big bowl, beat the eggs, with the evaporated milk.
Add the cheese and herbs.
Add the cooked vegetables and salt and pepper to taste.
Grease a loaf pan or two, depending on the size you use.
I used one standard and had enough for
one small loaf pan too. Be careful to leave
half an inch of space, I had some dripping problems
in the oven.
I cooked the small pan for about a half an hour,
and the large pan for about 55 minutes.
Test with a point of a knife that should come out clean.
Unmold while still warm.
May be eaten hot, warm or cold.
may serve with a light tomato sauce. |
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Zucchini Frittata
Ingredients:
1 c. Bisquick
4 eggs, slightly beaten
3 c. zucchini, sliced thin
1 clove garlic, finely chopped
2 T. parsley
1/2 T. seasoned salt
1/2 c. onion, chopped
1/2 T. salt
1/2 c. parmesan cheese(in carton
1/2 tsp. oregano
dry, grated)
1/2 vegetable oil
Dash pepper
Directions:
Mix all the ingredients. Spread in a 9 x 13 x 2-inch pan.
Bake at 350 degrees for 25-30 minutes, until golden brown.
Good warm or cold |
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Nutty Zucchini reposted from CanadianShe_Wolf
Metric Ingredient Imperial
50 ml walnuts, chopped 1/4 cup
15 ml olive oil 1 tbsp
15 ml butter 1 tbsp
1 medium zucchini, thickly sliced 1
- pinch ground nutmeg -
- salt & pepper to taste -
Place medium skillet over medium-high heat. Add walnuts and toast for 1 to 2 minutes, shaking pan frequently. Remove walnuts to cool.
Add oil and butter to skillet. Add zucchini, season with nutmeg, salt and pepper. Cook until tender, tossing occasionally, for 6 to 7 minutes. Add walnuts to zucchini and serve. Serves 2 |
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