ZUCCHINI HASH BROWNS



If you're tired of hash brown potatoes, give this unusual recipe a try. Great for breakfast, lunch, or dinner.



1 tbs olive oil

3 garlic cloves, finely chopped

1 cup chopped red onion

1 tsp thyme

1 tbs basil

4 medium zucchinis, grated

Salt and pepper

1/4 cup chopped parsley

1/2 cup black olives, chopped

1/2 cup whole wheat pastry flour

3 tbs grated Parmesan cheese

4 eggs, separated



In a large skillet, heat the olive oil and saute the garlic and onions until the onions begin to look translucent. Add the herbs and cook for another few minutes. Add the zucchini and lower the heat. Cook for another 5 minutes. Remove this from the heat, taste, and add salt and pepper as you like. When you've gotten the flavor you like, add the parsley and olives. Taste again to see what the parsley and olives have done to your

flavouring and adjust if necessary. Set aside.



In a separate bowl, mix the flour and Parmesan. Stir this into the zucchini mixture. Whisk the egg yolks and add them to the mixture. Then, beat the egg whites until stiff and fold them into the mixture.



Heat a skillet and add some oil for cooking. When the oil begins to sizzle, add the batter to the skillet (a la pancakes). From here, you can work the fritters much like pancakes. Carefully flip them over when they begin to brown. Don't allow them to burn. Between each fritter set, inspect the pan to make sure there is enough oil so that you do not burn the next set. Serve these with fresh tomatoes or salsa.

Squash Fritters



3/4 pounds yellow squash, sliced

1 egg, beaten

6 Tbsp. of flour

5 Tbsp. of cornmeal

1/2 Tsp. baking powder

Salt/ Pepper to taast

Dash paprika

1 Medium Onion, grated

Vegetable oil



Cover squash with water and boil 10-15 minutes or till tender

Drain and mash squash to measure 1 cup

Stir squash and egg together well

In a separate bowl, combine flour, cornmeal, baking powder and salt,

pepper, paprika; stir these well.

Add squash and onion and stir till well blended.

Drop squash mixture by level Tablespoons into hot oil in skillet

Cook till golden brown, turning once

Drain well on paper towels.

Meat Stuffed Zucchini

2 zucchini about 1 pound each
1 pound ground round steak
4 slices Italian bread, crust removed
1/2 small onion, finely diced
1 large clove garlic finely minced
1/2 cup grated Romano cheese
3 large basil leaves, crushed
1 large egg
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic salt

Cut off ends of the zucchini and cut each in half. Bring lightly salted water to a boil and put zucchini in and cook with a cover on for 5 minutes then drain and cool. Cut each piece in half lengthwise and scoop out seeds and set aside. Place in oiled baking pan in one layer.

Meat Mixture:
Heat 2 tablespoons oil in skillet add the onion and saute until soft, set aside. Pull the bread slices into crumbs and in water to soften then squeeze tightly to remove the water. Measure 1/2 cup, well packed. Put in a bowl and add the minced garlic, cheese, basil, egg, salt, garlic salt and pepper. Mix and combine well with a fork. Add ground beef and work in well with your hands. Form into portions and press into the zucchini centers. Sprinkle with the remaining 2 teaspoons of oil and bake for 25 minutes in a preheated 400F oven. Cover with sauce and bake 15 minutes more in a 350F oven.

Sauce:
1 28 ounce can tomatoes or 12 fresh tomatoes
1 medium onion, chopped
1 large clove garlic, minced
1/3 cup olive oil
1/4 teaspoon oregano
1/3 teaspoon basil or 3 fresh leaves, chopped
1 teaspoon sugar
1/4 teaspoon garlic salt
2 tablespoons Romano cheese
salt and pepper to taste

Heat large skillet, add olive oil when the oil is heated, add crushed garlic let the garlic saute briefly then add the onion. Cook 2 to 3 minutes. Add tomatoes and all seasonings and cook until thick enough for pasta. Pour over partially baked zucchini and sprinkle with cheese. Reduce oven heat to 350F and bake about 15 minutes.

Baked Zucchini
1 c. sausage
3 slices bacon
1/2 onion
1/2 green pepper
2 slices bread
2 tomatoes
2 eggs, beaten
Mild Cheddar cheese

Cut squash in two, remove seeds. Butter all over and sprinkle with seasoned salt. Partly cook squash. Combine sausage, bacon, onion, and pepper in skillet. Brown. Drain off grease. Add bread, tomatoes, and eggs. Fill squash and put cheese on top. Bake at 350 degrees until squash is soft.