Zucchini Bread

 

this had a missing ingredient, I think it is sugar,

 

2 eggs beaten,  add to

1 cup oil,     then beat into

2 cups sugar.

Add

2 cups peeled and grated zucchini

2 t vanilla.

Sift together

3 cups sifted flour

1 t salt

2 t cinnamin

1 t baking soda

1 cup nuts (opt)

 

Grease and flour bread pans.

Pour into 2 medium sized bread pans, or use smaller pans.

 

Bake 1 hour at 325 deg.

Zucchini-Beef Casserole

 

3 med   Zucchinni

1/2 chopped onion

1  small chopped green pepper

salt and pepper

1 cup  cracker crumbs

1 can Condensed Cream of Chicken soup

Parmesan sheese

1/2 lb ground beef

 

Slice zucchini into oiled 2 qt casserole.  Add onion and green

pepper, season lightly with salt and pepper, sprinkle with

cracker crumbs.  Pou undiluted soup over all and top with Parm cheese.

Bake at 325 deg for 45 min..

Meanwhile brown ground beef, drain off grease and season

with salt and pepper.  Sprinke baked casserole with beef and

return to oven for 15 min.

Serves 4

Zucchini Bake (Mrs. Greenjeans)   2 pound zucchini (4 cups grated or slided) 1 tsp salt 1/8 teaspoon garlic powder (I substitute a garlic clove chopped) 1/8 teaspoon pepper (I like to use cracked pepper) 1/4 cup oil or butter (I use extra virgin olive oil or grapeseed oil) 1 cup cheddar cheese grated (try using half Monterey Jack and half Mozarella!  yum!) 1/2 small onion minced 3/4 cup bisquick 4 eggs beaten   Mix the ingredeints in a large bowl in the order listed.   Pour into 9 x 10 inch greased casserole and bake for one hour in a 350 degree oven.   Before serving grate/sprinkle parmesan over the top.

 

 

Zucchini Pancakes   Ingredients

1 c grated (on the largest hole) zucchini Salt 1 tbsp butter 1 tbsp olive oil Batter:1 large egg, slightly beaten 1 tsp water 2 tbsp grated parmesan cheese 1 tbsp flour Lots of pepper 4 basil leaves, snipped, optional

Directions

Put the shredded zucchini in a colander in the sink and salt lightly. Mix in the salt with your hands and leave the zucchini to drain for 30 min. Squeeze out all the juices and blot the squash dry with paper towels.In a large bowl, combine the batter ingredients and whisk until smooth. Mix in the zucchini.In a nonstick skillet (or use a griddle), melt the butter and oil over medium heat until foaming. Drop the batter by tablespoons onto the skillet an docok over medium-high heat until brown. Turn and brown the other side. Pile the pancackes on a platter, salt lightly and serve.

Nutrition Information

2.5g carb per serving

ZUCCHINI RAISIN BREAD

Billie H. of Ritzville, Washington makes this moist bread with shredded zucchini, plump raisins and cinnamon. “Try slices of it toasted,�?she suggests.

• 3/4 cup plus 2 tablespoons water (70° to 80°)
• 2 tablespoons butter or margarine, softened
• 1 cup shredded zucchini
• 2 tablespoons sugar
• 4-1/2 teaspoons nonfat dry milk powder
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 3-1/2 cups bread flour
• 2-1/2 teaspoons active dry yeast
• 1/2 cup raisins

In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (machine may audibly signal this), add the raisins.
Yield: 1 loaf (about 1-1/2 pounds).

MAKE-AHEAD SQUASH SOUP

“I make a big batch of this soup when I have an abundance of zucchini from the garden,�?writes Suzanne M. of Lyons, Georgia. “In winter, I just heat and serve it to be reminded of summer’s goodness.�?/EM>

SOUP BASE:
• 3 pounds zucchini, sliced
• 2 cups water
• 1 can (14-1/2 ounces) beef broth
• 1 cup chopped onion
• 1-1/2 teaspoons salt
• 1/8 teaspoon garlic powder

ADDITIONAL INGREDIENTS (for each batch):
• 1 cup half-and-half cream
• Grated Parmesan cheese and crumbled cooked bacon, optional

Combine soup base ingredients in a large kettle or Dutch oven; bring to a boil. Reduce heat; simmer for 20 minutes or until the zucchini is tender. Cool slightly. Puree in batches in a blender or food processor; cool. Place 2 cups each into freezer containers. May be frozen for up to 3 months.

To prepare soup: Thaw soup base in the refrigerator. Transfer to a saucepan. Add cream; cook and stir over medium heat until heated through. Garnish with Parmesan cheese and bacon if desired.
Yield: 4 batches (8 cups total).

ZUCCHINI BEEF LASAGNA

“This fresh-tasting and mildly seasoned Italian entree is a real crowd-pleaser,�?remarks Brenda T. of Newhall, California.

• 1 pound lean ground beef
• 2 garlic cloves, minced
• 2 cans (8 ounces each) no-salt-added tomato sauce
• 1/2 cup water
• 2 bay leaves
• 1 teaspoon minced fresh parsley
• 1 teaspoon Italian seasoning
• 1 package (16 ounces) lasagna noodles, cooked, rinsed and drained
• 1 cup fat-free cottage cheese
• 1 small zucchini, sliced and cooked
• 1 cup (8 ounces) reduced-fat sour cream

In a skillet, cook beef and garlic over medium heat until meat is no longer pink; drain. Add tomato sauce, water, tomato paste, bay leaves, parsley and Italian seasoning; mix well. Bring to a boil; reduce heat. Simmer, uncovered, for 30-40 minutes. Discard bay leaves. Spread 1/2 cup meat sauce in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Arrange five noodles over sauce, cutting to fit. Spread with cottage cheese. Cover with five noodles, half of the meat sauce and the zucchini. Cover with five noodles and sour cream. Top with remaining noodles and meat sauce. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Let stand for 15 minutes before cutting.

Nutrition Facts: One serving equals 187 calories, 8 g fat (0 saturated fat), 21 mg cholesterol, 270 mg sodium, 19 g carbohydrate, 2 g fiber, 14 g protein.
Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable, 1/2 fat.
Yield: 12 servings.

Stuffed Zucchini Boats
Here's a great way to put that zucchini crop to good use. Field editor Isabel Fowler of Fairbanks, Alaska stuffs the "boats" with a tasty ground beef filling.
INGREDIENTS 1 pound lean ground beef 1 large onion, chopped 3 cups cubed French bread 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry 1/2 cup minced fresh parsley 1/2 cup tomato sauce 1/4 cup shredded Parmesan cheese 1 egg, beaten 1 teaspoon salt 1/2 teaspoon dried thyme 6 medium zucchini (6 to 8 inches) 1 cup water	SERVINGS 6 CATEGORY Main Dish METHOD Baked PREP 25 min. COOK 40 min. TOTAL 65 min.
DIRECTIONS In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the bread cubes, spinach, parsley, tomato sauce, Parmesan cheese, egg, salt and thyme; set aside.     Cut each zucchini in half lengthwise. Scoop out seeds, leaving a 1/4-in. shell. Spoon about 6 tablespoons beef mixture into each zucchini half. Place in two ungreased 13-in. x 9-in. x 2-in. baking dishes. Pour 1/2 cup water into each dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until zucchini is tender. Yield: 6 servings.

Zucchini Tomato Casserole
"Even people who don't like zucchini can't seem to get enough of this full-flavored side dish," says Cathy Johnston of Ranchester, Wyoming. "I always bring it to family gatherings and potlucks because it goes well with any entree."
INGREDIENTS 6 medium zucchini, diced (about 6 cups) 4 tablespoons butter or margarine, melted 2 medium tomatoes, diced 1 cup (4 ounces) shredded cheddar cheese 1 cup cubed process cheese (Velvetta) 1 cup soft bread crumbs 2 eggs, beaten 2 tablespoons dried minced onion 1 tablespoon dried parsley flakes 1 teaspoon dried basil 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon pepper	SERVINGS 8 CATEGORY Main Dish METHOD Baked PREP 10 min. COOK 25 min. TOTAL 35 min.
DIRECTIONS In a large skillet, saute zucchini in 2 tablespoons butter until crisp-tender; drain well. In a bowl, combine the remaining ingredients. Stir in the zucchini and remaining butter. Transfer to an ungreased 2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Let stand for 10 minutes before serving. Yield: 8 servings.