Kathy's Recipe Korner
mom's kitchen
VEGGIE ARCHIVES

Asparagus - Beans - Beets - Broccoli - Brussels - Cabbage - Carrots - Cauliflower - Corn -
Cucumbers - Eggplant
- Mushrooms - Onions - Peas - Peppers -
Potatoes - Spinach - Squash - Tomatoes - Miscellaneous

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Asparagus

spacerasparagusAsparagus and Ricotta Stuffed Chicken
spacerasparagus Asparagus Au Gratin
spacerasparagusAsparagus Egg and Bacon Salad(WW)
spacerasparagusAsparagus/Smoked Salmon Bundles
spacerasparagus Asparagus Spring Rolls
spacerasparagusAsparagus with Lemon Mustard Vinaigrette
spacerasparagusAsparagus with Shallot-Mustard Cream (WW)
spacerasparagus Basil & Parsley Asparagus
spacerasparagus Cheesy Baked Asparagus
spacerasparagus Fresh Asparagus and Wild Mushrooms
spacerasparagus Ginger-Sesame Asparagus
spacerasparagusGreen Bean Casserole
spacerasparagus Hot Asparagus Bits
spacerasparagus Roasted Asparagus with Lemon & Goat Cheese
spacerasparagus Roasted Lemon Asparagus
spacerasparagusRoasted Pepper and Asparagus Strata
spacerasparagusSheet Pan Lemon Garlic Salmon and Asparagusnew
spacer asparagusSpring Asparagus And Lemon Fettuccine
spacer asparagusSwiss Asparagus Au Gratin

 

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Beans

spacer beans Asian-Style Green Beans with Cashews

spacer beans Baked Beans

spacer beans Best Ever Green Bean Casserole

spacer beans Black-Eyed Pea Casserole

spacerbeans Bourbon Baked Beans
spacer
spacerbeans Calico Beans

spacer beans Green Beans Almondine

spacer beans Green Bean Casserole

spacer beans Green Bean Casserole - Paula Deene

spacer beans Green Bean Casserole with Crispy Shallots

spacer beans Green Beans and Bacon

spacer beans Ham and Lima Beans (crockpot)

spacerbeans Haricots with Shallots and Pancetta

spacer beans Hopping John

spacer beans Refrigerator Dilly Beansnew

spacer beans Rob's Vegan Chili

spacer beans Szechwan Green Beans

spacer beans Tangy Almond Garlic String Beans

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Beets

spacerbeet 7 Ingredient Roasted Beets with Feta Saladnew

spacerbeet Pickled Beets

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Broccoli

spacerbroccoliAmish Broccoli Salad

spacerbroccoliChicken Broccoli & Cheese Casserole

spacerbroccoliBroccoli Apple Saladnew

spacerbroccoliBroccoli Casserole

spacer broccoliBroccoli Ham Ring

spacer broccoliBroccoli Hash Brown Casserole

spacer broccoliBroccoli Slaw

spacerbroccoliCalifornia Broccoli Casserole

spacerbroccoliCitrus and Ginger Roasted Broccoli (WW)

spacer broccoli
Ginger Broccoli with Almonds

spacer broccoli
Green and Gold Stir-Fry

spacerbroccoliLemon Chicken with Broccoli

spacerbroccoliSavory Broccoli Bread Pudding

spacer broccoliSesame Garlic Broccoli

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Brussels Sprouts

 

spacercabbage Brussels Sprouts Gratin(WW)

spacercabbage Crunchy Sweet Brussels Sprout Salad

spacercabbage Parmesan Crusted Brussels Sproutsnew

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Cabbage

spacercabbage Apricot Chicken with Squash & Brussels Sprouts

spacercabbage Bok Choy Salad

spacercabbage Broccoli Slaw

spacercabbage Brussels Sprouts Leaves with Bacon and Walnuts

spacercabbage Corned-Beef-And-Cabbage Rolls

spacercabbage Creamy Coleslaw

spacercabbage Hot and Sour Slaw

spacercabbage Kalyn’s Stuffed Cabbage Casserolenew

spacercabbage Kathy's Coleslaw

spacercabbage KFC Coleslaw

spacercabbage Roasted Brussels Sprouts and Red Onions

spacercabbage Roasted Brussels Sprouts and Shallots with Balsamic Glaze

spacercabbage Roasted Brussels Sprouts/Squash with Dried Cranberries and Dijon Vinaigrette

spacercabbage Pam's Stuffed Cabbage Rolls

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Carrots

spacercarrot Apple and Carrot Salad
spacercarrot Carrot Cake ala Aunt Theresa
spacercarrot Carrot Loaf
spacercarrot Easy Carrot Cake Inew

spacercarrot Easy Carrot Cake II
spacercarrot Simply Carrot Cake

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Cauliflower

spacercauliflowerCauliflower Casserole

spacercauliflowerCreamy Parmesan And Chive Mashed Cauliflowernew

spacercauliflowerKathy's Mashed Cauliflower

spacercauliflower Skillet Cauliflower Gratin
spacercauliflowerSmashed Cauliflower

spacercauliflowerSmothered Cauliflower
spacercauliflowerSpicy Whole Roasted Cauliflower

spacercauliflowerSpicy Whole Roasted Cauliflower

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Corn

spacercornCorn Casserole(WW)
spacercornGrilled Corn on the Cob
spacercornScalloped Corn new
spacercornSweet Corn Casserole

 

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Cucumbers

spacercuke Cucumber Herb Salad

spacercuke Refrigerator Dill Pickles new

spacercuke Spicy Cucumber Salad

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Eggplant

spacereggplantBaked Ratatouille
spacereggplantEggplant Crisp with Walnut Streusel
spacereggplantEggplant Lasagna
spacereggplantEggplant Salad
spacereggplantEggplant, Zucchini and Tomato (Pressure cooker)

spacereggplantGrilled Baby Eggplant with Yogurt Saucenew
spacereggplantFresh Cucumber Salad new
spacereggplantGreek Eggplant and Chicken Casserole(WW)
spacereggplantMediterranean Eggplant Casserole
spacereggplantMoussaka
spacereggplantRatatouille Fustini
spacereggplantRoasted Eggplant Dip
spacereggplantRoasted Ratatouille
spacereggplantRoasted Tomato and Eggplant Bisque
spacereggplantRoasted Vegetable Summer Medley
spacereggplantSheet Pan Eggplant Parmnew
spacereggplantTurkish Stuffed Eggplants
spacereggplant WW Eggplant Cassserole

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Mushrooms

spacermushroom Blue Cheese Mushrooms

spacermushroomCaprese Stuffed Mushroomsnew

spacermushroomCrab Stuffed Mushrooms

spacer mushroomCrab Stuffed Portobellos

spacermushroomGrilled Portobello Burger with Basil Mayo

spacer mushroomGrilled Portobello-Goat Cheese Pitas


spacermushroom Mary's Portabello Mushrooms

spacermushroom Mushroom Goat Cheese and Spinach Orzo Casserole

spacermushroom Portobello Pizzettas

spacermushroomShrimp-Stuffed Portobello Mushrooms

spacermushroomVeggie Lasagna Stuffed Portobello Mushrooms

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Onions

spacer onionGrilled Maui Onions
spaceronion "French Fried" Onion Rings

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Peas

spacerpeapod Cheesy Turkey Sausage and Pea Pasta (Pressure cooker)
spacerpeapod
Creamy Pea Saladnew
spacerpeapod
Creamy Orzo with Peas and Parmesan
spacerpeapod
Green Pea Dip
spacerpeapod Green Pea Soup
spacerpeapod
Ham and Split Pea Soup
spacerpeapod Minted Peas & Rice with Feta
spacerpeapod Parker's Split Pea Soup
spacerpeapod Split Green-Pea Soup
spacerpeapod
Split Pea and Sausage Soup
spacerpeapod Split Pea Soup
spacerpeapod Trio of Peas

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Peppers

spacerpepper Beef/Barley Stuffed Peppers

spacerpepper Philly Cheesesteak Stuffed Bell Peppersnew

spacerpepper Roasted Pepper and Asparagus Strata

spacerpepper Stuffed Peppers with Cheese

spacerpepper Taco Jack-O'-Lantern Stuffed Peppers

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Potatoes
white--Sweet

 

White Potato Recipes

spacerpotato Berlin Scalloped Potatoes
spacerpotato Broccoli Hash Brown Casserolenew
spacerpotato Goat Cheese Mashed Potatoes
spacerpotato Irish Potato Casserole
spacerpotato Jill's Hash Brown Casserole
spacerpotato Kartoffelsalat (German Potato Salad)
spacerpotato Kathy's Potato Salad
spacerpotato Mashed Potatoes and Parsnips
spacer potato Maury's Baked Potato Soup
spacer potato Philly Mashed Potatoes
spacer potato Potatoes Au Gratin
spacer potato Potatoes Romanoff
spacer potato Roasted Garlic Mashed Potatoes
spacer potato Scalloped Potatoes Gratinnew
spacer potato Scalloped Potatoes with Spinach
spacer potato Slow-Cooker Scalloped Potatoes and Ham
spacer potatoSmashed Potatoes and Cream Cheese
spacer potato Swiss Potato Squares
spacerpotato Thyme Roasted Potatoes

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Sweet Potato Recipes

spacer potato Brandy/Orange Mashed Sweet Potatoes in Orange Cups
spacer potato Coconut-Pecan Sweet Potatoes (Crockpot)
spacerpotato
Mashed Sweet Potatoes (pressure cooker)
spacer potato Mimi's Sweet Potatoes in Orange Cups
spacer potato Rosemary Mashed Potatoes/Yams with Garlic/Parmesan
spacer potato Step-Saving Sweet Potato Bread
spacer potato Sweet Potato and Squash Bake(WW)
spacer potato Sweet Potato Casserolenew
spacer potato Sweet Potato Crisp
spacerpotato Sweet Potato Pie with Macadamia Praline
spacerpotatoSweet Potato Salad
spacerpotatoSweet Potato Soup
spacer potatoSweet Potato Spoon Bread
spacer potatoOrange-Spiced Sweet Potato Casserole
spacerpotato Tom Colicchio's Bread Pudding Topped Sweet Potatoes
spacer potatoYams and Apples

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Spinach

spacerartichoke Cheese and Sausage Spinach Pie

spacerartichoke Speedy Spinach Squares Alfredo

spacerartichoke Spinach and Cheese Pienew

spacerartichoke Spinach and Chicken Pie

spacerartichoke Spinach Orientalnew

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Squash

spacerzucchini Apricot Chicken with Squash & Brussels Sprouts
spacerzucchini Acorn Squash Polenta Stacks
spacerzucchini Acorn Squash Chili
spacerzucchini Baked Butternut Squash
spacerzucchini Baked Squash (WW)
spacerzucchini Bake-tastic Butternut Squash Fries(WW)
spacerzucchini Baked Acorn Squash
spacerzucchini Butternut Squash Fries(WW)
spacerzucchini Butternut Squash Soup w/Fontina Cheese Crostini
spacerzucchini Candied Butternut Squash
spacerzucchini Cheesy Baked Ratatouille
spacerzucchini Creamy Pureed Pumpkin Soup
spacer zucchini Crockpot Squash with Apples
spacerzucchini Dinner in a Pumpkin
spacerzucchini Eggplant, Zucchini and Tomato (Pressure cooker)
spacer zucchini Got-Extra-Zucchini Spoon Bread
spacerzucchini Greek-Style Squash
spacerzucchini Grilled Summer Squash Stacks with Herbed Ricotta (WW)
spacerzucchini Grilled Zucchini Rolls with Herbs and Cheese
spacerzucchini Grilled Zucchini with Lemon-Herb Feta(WW)
spacerzucchini Harvest Acorn Squash
spacerzucchini Impossble Pumpkin Pie(WW)
spacerzucchini Maple-Butternut Squash with Kale and Currants

spacerzucchini Mini Pumpkin-Pecan Tartlets(WW)new
spacerzucchini Pork and Butternut Squash Stew
spacerzucchini Pumpkin Angel Food Cake
spacerzucchini Pumpkin Gooey Butter Cake
spacerzucchini Pumpkin Soup

spacerzucchini Quinoa with Roasted Butternut Squash
spacerzucchini Ratatouille Fustini
spacerzucchini Roasted Brussels Sprouts/Squash w/ Dried Cranberries and Dijon Vinaigrette
spacerzucchini Roasted Ratatouille

spacerzucchini Roasted Seasoned Winter Squash Medley
spacerzucchini Roasted Vegetable Summer Medley
spacerzucchini Spaghetti Squash Caprese Bake
spacerzucchini Spiced Pumpkin Icebox Cake(photo)
spacerzucchini Spicy Chicken and Spaghetti Squash Skillet
spacerzucchini Spicy Pumpkin Dip
spacerzucchini Squash and Pancetta Pasta
spacerzucchini Squash, Chickpea & Red Lentil Stew
spacer zucchini Squash Casserole

spacer zucchini Too Good To Deny Pumpkin Pie(WW)
spacer zucchini Tuscan Pumpkin-White Bean Soup
spacer zucchini Zucchini Chips
spacer zucchini Zucchini Flan (WW)
spacer zucchini Zucchini Rounds
spacer zucchini Zucchini with Balsamic Vinaigrette

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Tomatoes

spacer tomato Caprese Salad
spacer tomato
Fresh Mozzarella, Tomato and Basil Kabobs
spacer tomato Fried Green Tomatoes
spacer tomato Roasted Tomato and Eggplant Bisque
spacer tomato Slow-Roasted Tomatoes
spacer tomato Tomato Soupnew

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Miscellaneous

spacermixedBok Choy with Beef

spacermixedBok Choy, Carrots and Green Beans

spacer mixedBok Choy, Carrots and Green Beans

spacer mixedFennel with Bread Crumbs

spacermixed Fresh Vegetable Saute

spacermixed Grilled Vegetable Couscous with Raisins and Almonds

spacermixedGrilled Vegetables with Lemon-Herb Dressing

spacermixedHomemade Giardinere

spacer mixed Mashed Yellow Turnips with Crispy Shallots

spacer mixedOven-Roasted Herbed Vegetable Chips

spacer mixed Santa Veggie Trays new

spacer mixedSicilian Fennel Salad

spacer mixedSmothered Okra

spacermixed Vegetable Nachos

spacer mixedVegetable Strudel Filled with Broccoli, Corn and Tomatoes

spacer mixedVeggie-licious Breakfast Bake(WW)

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Parmesan Crusted Brussels Sprouts

1 lb. Brussels sprouts, trimmed and halved
1/2 c. flour
2 Eggs, beaten
3/4 c. panko bread crumbs
1 c. freshly grated Parmesan
2 tbsp. olive oil
1 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. cayenne
Caesar dressing, for dipping (optional)

Preheat oven to 400°F. Grease a large baking sheet with nonstick cooking spray or olive oil.
Add flour to a medium shallow bowl and eggs to a separate medium shallow bowl. In a third shallow bowl, whisk together panko bread crumbs, Parmesan, olive oil, salt, garlic powder and cayenne.
Working in batches, toss brussels sprouts in the flour until fully coated then dunk in eggs. Dredge in panko mixture then place on baking sheet. Bake until golden and crispy, about 25 minutes.
Serve immediately with caesar dressing, if using.

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zucchini


Quinoa with Roasted Butternut Squash

One (2-pound) butternut squash, peeled, seeded, and cut into 3/4-inch chunks (about 3 cups)
5 tablespoons extra-virgin olive oil
2 teaspoons fresh thyme leaves, roughly chopped
Kosher salt and freshly ground black pepper
¼ cup shelled pistachios
1 ½ cups quinoa
4 cups vegetable broth or water
¼ cup dried cranberries
1 tablespoon white wine vinegar
3 ounces baby spinach

Position an oven rack in the center of the oven and preheat to 400°F. Line a rimmed baking sheet with foil and set aside.
Place the squash in a medium bowl and add 3 tablespoons of the oil, the thyme and 2 teaspoons of salt and season with pepper to taste. Mix until the squash is well coated. Transfer to the prepared baking sheet and spread squash out into a single layer. Roast until a paring knife slides into the squash with no resistance, about 30 minutes, stirring about halfway through the cooking time. Put the pistachios on a small baking sheet and toast until fragrant, about 5 minutes.
Meanwhile, rinse the quinoa in cold water in a fine-mesh strainer. Bring the broth or water to a boil and stir in the quinoa. Simmer, uncovered, until a small white spiral becomes visible in each grain, about 9 minutes. Drain the quinoa and transfer it to a medium bowl. Add the remaining 2 tablespoons olive oil, the pistachios, cranberries, vinegar, 1/2 teaspoon salt and pepper to taste.
Place the spinach in a large mixing bowl and toss with the hot squash until slightly wilted. Add the quinoa mixture and toss again. Serve warm or at room temperature. Source: Food Network
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Butternut Squash Fries
0=SmartPoints™

3 spray(s)olive oil cooking spray
1 pound(s)uncooked butternut squash, peeled, seeded, long “neck” cut into sixteen 3/4-inch-thick sticks*
1 tsp table salt, or to taste
1/2 tsp chili powder, or to taste (optional)

Preheat oven to 450ºF. Coat a baking sheet with cooking spray.
Arrange squash fries on prepared baking sheet and sprinkle with salt and chili powder; liberally coat with cooking spray.
Roast, turning once, until desired crispness, about 14 to 18 minutes. Yields 4 fries per serving.

Notes:
*Start with a large squash. You will end up using about 1 lb of squash and have the “bulb” of the squash left over. Any hard winter squash will work in this recipe.Double or triple the recipe to meet your needs.

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Crunchy Sweet Brussels Sprout Salad

1 pound Brussels sprouts
2 tablespoons olive oil
1/2 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper
1/2 cup chopped walnuts
1/2 cup dried cranberries

Shred the Brussels sprouts by removing the core and thinly slicing. Warm the olive oil in a large skillet over medium heat. Add the Brussels sprouts, nutmeg, and salt and pepper, to taste. Cook, stirring, until the Brussels sprouts are bright and slightly wilted, about 2 to 3 minutes. Add the walnuts and the cranberries and toss to combine. Turn out into a serving bowl and serve warm. Recipe courtesy of Sunny Anderson, 200

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zucchini

Brussels Sprouts Gratin

Servings: 6 • Size: 1/2 cup • Points +: 3 pts

16 oz brussels sprouts, trimmed of outer leaves and sliced in half
1/4 tsp kosher salt
black pepper, to taste
olive oil spray
1/2 tbsp butter
1/3 cup chopped shallots
2 tsp all purpose flour (or gluten free flour for GF)
3/4 cup fat free milk
1/4 tsp kosher salt
1 tsp fresh thyme
1 tbsp grated parmesan cheese
2 oz grated Gruyere cheese, divided

Preheat oven to 400°F. Spray an 8?x12? gratin dish or casserole with olive oil. Add the brussels sprouts and season with salt and pepper. Spray more olive oil over the brussels and place in the lower third of the oven. Bake 15 minutes, toss and bake an additional 10 minutes.
Heat a medium nonstick pan over medium heat. Add butter and let it melt, add the shallots and cook until softened, about 4 to 5 minutes. Sprinkle the flour over the shallots to make a roux, whisking for 1 to 2 minutes. Add the milk and stir with a wooden spoon until the roux is incorporated into the milk. Cook over medium-low heat for about 4 minutes, stirring, until the sauce thickens. Add fresh thyme, parmesan and half of the grated Gruyere cheese into the white sauce and stir until the cheese is melted and incorporated into the sauce.
Pour over the brussels sprouts, and top with the remaining cheese. Bake for 15 minutes until top is lightly browned and bubbly.

Source: http://www.skinnytaste.com Skinnytaste.com

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Sweet Potato Casserole

2 pounds of sweet potatoes, cleaned
4 tablespoons melted butter
¼ cup milk
¼ cup packed brown sugar
2 tablespoons maple syrup
1 teaspoon cinnamon
1 egg
1 teaspoon vanilla
cooking spray

For the topping:
½ cup packed brown sugar
½ cup flour
4 tablespoons melted butter
¼ cup chopped pecans
1 cup miniature marshmallows

Preheat the oven to 350°F. Line a sheet pan with foil and coat with cooking spray. Prick the potatoes with a fork and place them on the pan.
Bake the potatoes until tender, 45 minutes to an hour.
When the potatoes are cool enough to handle, cut them open, scoop out the insides and place the potatoes in a large bowl.
Add the 4 tablespoons of butter, milk, brown sugar, maple syrup, cinnamon, egg and vanilla to the bowl.
Use a potato masher or hand mixer to mash or beat the potatoes until mostly smooth.
Grease a 9 inch square pan or 2 quart baking dish with cooking spray.
Spread the sweet potato mixture evenly in the pan.
In another bowl, mix together the brown sugar, flour, melted butter and pecans until crumbly. Sprinkle the crumb topping over the sweet potatoes.
Bake for 25-30 minutes or until topping has lightly browned.
Remove from oven, sprinkle the marshmallows over the top then return to the oven.
Bake for an additional 3-5 or until marshmallows are just melted.
Serve immediately.

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zucchini

Caprese Stuffed Mushrooms

4 portobello mushrooms
2 tbsp. extra-virgin olive oil
2 c. shredded mozzarella
1 pint cherry or grape tomatoes, halved
2 cloves garlic, minced
2 tbsp. fresh basil, thinly sliced
kosher salt
Balsamic glaze, for drizzling

Preheat oven to 425ºF. Place mushrooms on a parchment-lined baking sheet and brush with oil.
Add mozzarella to mushroom caps and top with tomatoes. Scatter with garlic and basil and season with salt.
Bake until mushrooms are tender and cheese is melty, 25 minutes.
Drizzle with balsamic glaze and serve
.

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zucchini

Eggplant Salad

Soak 1/4 cup minced red onion in water. Pierce 2 eggplants with a fork; microwave until soft, 20 to 25 minutes. Cool slightly, then halve, scoop out the flesh and chop. Drain the onion; toss with the eggplant, 3 tablespoons olive oil, some chopped cilantro and parsley, a squeeze of lemon juice, and salt and pepper. Drizzle with more olive oil. Source: Food Network Magazine

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zucchini

Eggplant Crisp with Walnut Streusel

2 to 3 large eggplants (3 1/2 pounds total)
6 tablespoons olive oil, plus extra for drizzling
2 cups grape tomatoes, halved
Kosher salt and freshly ground black pepper
1/2 cup panko
1/2 cup chopped walnuts
1/4 cup all-purpose flour
1 clove garlic, finely grated
3 tablespoons roughly chopped fresh dill
3 tablespoons roughly chopped fresh parsley
1/2 cup crumbled feta (about 2 1/2 ounces)
Zest of 1 lemon

Adjust two racks to the top and bottom position of the oven and preheat to 400 degrees F. Line a baking sheet with foil.
Pierce the eggplants all over with a fork, and place on the foil-lined baking sheet. Drizzle with olive oil. Roast on the top rack until completely soft when pierced with a paring knife, 1 hour to 1 hour 15 minutes.
Meanwhile, toss the grape tomatoes with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds pepper. Spread on a small baking sheet and roast in the same oven until the tomatoes are soft and wrinkled, about 20 minutes. Transfer to a large bowl.
Mix together the panko, walnuts, flour and 1/2 teaspoon salt in a small bowl. Drizzle in 3 tablespoons olive oil and mix until the mixture starts to clump. Reserve.
When the eggplants are cool enough to handle, halve them and scoop the soft flesh into the bowl with the tomatoes (if the eggplants are too slippery to handle, hold them with a clean towel while scooping). Discard the skins and stems. Using a fork or spoon, mash the eggplant into smaller bite-sized pieces. (It's okay if the tomatoes get mashed in the process.) Add the garlic, 1 tablespoon each of dill and parsley, the remaining 2 tablespoons olive oil, 1 1/2 teaspoons salt, and a few grinds of pepper. Check for seasoning and add more salt, if necessary.
Drizzle a little olive oil in the bottom of a wide 2-quart baking dish. Spread the eggplant mixture in the dish. Sprinkle feta in an even layer, then top with the reserved panko-walnut mixture. Bake until the top is golden brown and the eggplant is hot, 30 to 35 minutes.
Right before serving, sprinkle with the remaining 2 tablespoons each dill and parsley and the lemon zest. Yield: 6 servings. Source: Food Network Kitchen

 

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zucchini


Baked Ratatouille

For the sauce:
2 tablespoons olive oil
1 onion, diced
4 garlic cloves, minced
2 bell peppers, diced (we used red and yellow)
Salt, to taste
Pepper, to taste
1 can (28 ounces) crushed tomatoes
2 tablespoons fresh basil (approx 8-10 leaves), chiffonade

For the sliced veggies:
2 eggplants
6 Roma tomatoes
2 yellow squash
2 zucchinis

For the herb seasoning:
2 tablespoons fresh basil (approx 8-10 leaves), chiffonade
1 teaspoon garlic, minced
2 tablespoons fresh parsley, chopped
2 teaspoons fresh thyme
Salt, to taste
Pepper, to taste
4 tablespoons olive oil

Preheat the oven for 375°F.
Slice the eggplants, Roma tomatoes, squash, and zucchini into approximately 1/16-inch rounds, then set aside.
Heat 2 tablespoons of olive oil in a 12-inch oven safe pan. Sauté onions, garlic, and bell peppers until soft. Season with salt and pepper, then add crushed tomatoes. Stir until ingredients are fully incorporated. Turn off the heat, then add basil. Stir once more, then smooth the surface of the sauce with your spatula.
Arrange the sliced veggies in alternating patterns, (e.g. eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the inside of the pan. Season with salt and pepper.
Mix herb seasoning and pour over the vegetables.
Cover the pan with tin foil and bake for 40 minutes. After 40 minutes, uncover, then bake for an additional 20 minutes. The vegetables should be soft.
Serve while hot as a main dish, or as a side dish. The ratatouille is also excellent the next day.

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Sheet Pan Eggplant Parm

4 tablespoons olive oil
2 large cloves garlic, thinly sliced
One 28-ounce can crushed tomatoes
1/4 teaspoon crushed red pepper flakes
Kosher salt
1/3 cup fresh basil leaves, chopped, plus more torn leaves for serving
1 medium-large eggplant (about 1 1/2 pounds), sliced into 1/2-inch-thick rounds
1/3 cup all-purpose flour
2 eggs, beaten
3/4 cup Italian-style breadcrumbs
1 pound fresh mozzarella, thinly sliced
1/4 cup grated Parmesan

Pan 18-by-13-inch sheet pan. Preheat the oven to 450°F.

Put 2 tablespoons olive oil and the garlic in a large skillet and place over medium heat. When the garlic sizzles and its edges start to brown, add the tomatoes, red pepper flakes and 3/4 teaspoon salt. Bring to a simmer and continue to cook, stirring occasionally, until the sauce thickens, about 8 minutes. Remove from heat and stir in the chopped basil.
Heat an 18-by-13-inch sheet pan in the oven for at least 10 minutes while you bread the eggplant. Line up 3 shallow dishes; fill one with the flour, one with the beaten eggs, and one with the breadcrumbs. Sprinkle both sides of the eggplant slices with salt. Dredge an eggplant slice in the flour (tapping off excess), then dip in the egg, and finally dredge it in the breadcrumbs. Repeat with the remaining eggplant.
When all the eggplant slices are breaded, carefully remove the heated sheet pan from the oven and brush it with 2 tablespoons olive oil. Place the eggplant on the sheet pan in a single layer. Bake until the undersides are crisp and browned, 8 to 10 minutes, then flip the slices and continue baking until they are golden on the second side, 8 to 10 minutes more.
Top the baked eggplant with the tomato sauce, mozzarella and Parmesan. Return the pan to the oven and bake, rotating halfway through, until the cheese melts and browns and the sauce is bubbly, 20 to 25 minutes. Top with torn basil before serving.
Source: Food Network

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zucchini

Cheesy Baked Asparagus

1 bunch of asparagus, woody ends trimmed
3 T. butter, melted
1/2 tsp. my house seasoning (equal parts garlic powder, onion powder and pepper...combine and store in an airtight container)
1 T. grated Parmesan cheese
3/4 C. shredded mozzarella cheese
Italian seasoning

Line a baking sheet with some tinfoil. Place the asparagus on the baking sheet and drizzle with the melted butter. Sprinkle the house seasoning and Parmesan cheese over the top. Place in a 400°F oven for 15 minutes. Remove and top with the mozzarella cheese and a little sprinkling of Italian seasoning over the top. Return to the oven for an additional 5-7 minutes to melt the cheese and let it begin to brown.

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zucchini

Refrigerator Dill Pickles

3 1/2 cups water
1 1/4 cups white vinegar
1 tablespoon sugar
1 tablespoon sea salt
4 cups cucumber spears
2 cloves garlic, whole
2 heads fresh dill

Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.
Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture.
Allrecipes.com

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Refrigerator Dilly Beans

2 cups of green beans
1 cup vinegar
1 cup water
2 ½ tablespoons of sugar
2 cloves of garlic OR 3 tablespoons of minced garlic scapes
1 ½ teaspoons of kosher salt
½ of a medium onion, sliced thinly
2 sprigs of fresh dill
½ teaspoon of whole black peppercorns
¼ to 1 teaspoon of red pepper flakes (depending on how hot you want them) – you
can also add a whole dried chili if you have one.

You don’t need any canning supplies for this project. You don’t even need special jars. I reused a jar from store-bought sauerkraut for mine. Use whatever you have on hand, as long as it’s glass and has a lid.
Make your brine. This is the longest part of this process (and it only takes a few minutes!) so do this first. Add your water, vinegar, salt, sugar, and garlic (which you’ve minced) to a saucepan and bring it to a boil. Once it is boiling, turn it off and set it aside to cool down to room temperature.
Trim the beans. You want them all to fit in your jar with about an inch at the top
so the brine covers them completely. You can trim both ends, or just the stem end. I think the pointy blossom end of beans are pretty, so I leave them. It’s up to you.
Blanch the beans. Bring a saucepan of water to a full boil, then dump the beans in and boil them for thirty seconds. Drain them, and quickly add them to a bowl of iced water to shock them and stop the cooking process. You want your beans to be brightly colored and still crisp.
Drain the beans and set them aside. Add your onions, dill, red pepper flakes, and peppercorns to your jars.
Now add your beans to the jars. They look prettiest standing upright, but don’t worry about being perfect. The easiest way is to lay the jar on its side, or hold it horizontally, and place the beans inside.
Go ahead and pour your brine in once it has reached room temperature. Fill the jar to 1/2 inch below the top of the jar, and put the lid on. Place the jar of dilly beans in the fridge, and let them sit for at least two days before eating them.
They’ll keep for up to six months in the fridge, but I’ll bet you foldable money that you won’t have them around nearly that long! Source: In The Garden online

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Roasted Vegetable Summer Medley

3 Tbs. olive oil
2 cloves garlic, minced
1 C. summer squash
1 C. eggplant
1 C. red bell pepper
1 C. yellow bell pepper
1 C. green bell pepper
3 sprigs rosemary
3 tsp. parsley, chopped

Heat a large skillet on medium heat. Slice squash into 1/4 inch rounds. Slice eggplant into 1/2 inch slices, then cut slices into quarters. Cut peppers into strips.
Add the olive oil and garlic to pan and toast for about one minute. Once the oil is hot, crackles slightly when water is splashed onto it, add the squash and rosemary (2 sprigs). Cook for about five minutes before adding eggplant, and all color peppers. Cook for about five minutes or until slightly browned. Remove from heat and serve with remaining sprig of rosemary and parsley.

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Pickled Beets

1 large red onion, frenched
1 cup tarragon wine vinegar
1 1/2 teaspoons Kosher salt
1/2 cup sugar
1 cup water
Roasted Beets:
6 medium beets, cleaned with 1-inch stem remaining
2 large shallots, peeled
2 sprigs rosemary
2 teaspoons olive oil

Remove the skin from the Roasted Beets and slice thinly. Arrange in 1-quart jars alternating layers with the onion. In a small pot boil the rest of the ingredients and pour over the beets. Tightly lid the jars and place in the refrigerator for 3 to 7 days before serving.

To eliminate then Roasted Beets step, I used beets in a jar from Costco

Roasted Beets:
Preheat oven to 400°F.
In a large bowl toss all of the ingredients. Place into a foil pouch and roast in the oven for 40 minutes.
Recipe courtesy of Alton Brown

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Basil & Parsley Asparagus

1 pound asparagus, ends trimmed
1 teaspoon McCormick® Parsley Flakes
1/2 teaspoon McCormick® Basil Leaves
1/8 teaspoon McCormick® Black Pepper, Ground
3 tablespoons butter, melted
1 to 2 tablespoons grated Parmesan cheese

Cook asparagus in boiling water in large uncovered skillet on medium-high heat 5 minutes or until tender-crisp. Drain well. Place on serving dish.
Stir parsley, basil and pepper into melted butter. Pour over asparagus. Sprinkle with Parmesan cheese. Serves: Makes 4 servings.

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Jill's Hash Brown Casserole

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 container (8 oz.) sour cream
1/2 C. butter, melted
1 bag (32 oz.) frozen hash-brown potatoes (about 7 1/2 C.)
1 medium onion, chopped (about 1/2 C.)
1 package (8 oz.) shredded Cheddar cheese (about 2 C.)
Ground black pepper
1/2 C. crushed corn flakes

Stir the soup, sour cream, butter, potatoes, onion and cheese in a 3-quart shallow baking dish. Season with the black pepper. Sprinkle with the corn flake crumbs. Bake at 350°F. for 45 minutes or until the mixture is hot and bubbling.
Serving Size / Yield 8 servings

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Creamy Parmesan And Chive Mashed Cauliflower

1 head cauliflower, chopped and steamed
1 T. olive oil
4 cloves garlic, minced
2 T. almond milk
½ C. Parmesan cheese, shredded
Salt and pepper to taste
2-3 T. chives, chopped

In a large skillet, heat oil and sauté garlic until fragrant. Add in steamed cauliflower briefly to coat with garlic juices. Transfer cauliflower and garlic into a food processor. Add in Parmesan, salt, and pepper; pulse to combine. Add in almond milk and pulse once more until you have a creamy texture. Stir in chives and garnish with extra on top.

 

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Veggie Lasagna Stuffed Portobello Mushrooms

1 teaspoon olive oil
2 loose cups baby spinach, chopped
3 cloves chopped garlic
1/3 cup chopped onion
1/3 cup chopped red bell pepper
kosher salt
3/4 cup part skim ricotta
1/2 cup grated parmesan cheese
1 large egg
4 large basil leaves, chopped
4 large portobella mushroom caps
1/2 cup marinara sauce
1/2 cup part skim shredded mozzarella

Preheat the oven to 400°F. Spray a baking sheet with oil. Gently remove the stems, scoop out the gills and spray the tops of the mushrooms with oil, season with 1/8 tsp salt and fresh pepper.
Heat a large nonstick saute pan over medium heat, add oil, onion, garlic and red pepper and season with 1/8 tsp salt. Cook until soft, 3 to 4 minutes. Add the baby spinach and saute until wilted, about 1 minute.
In a medium bowl add the ricotta, parmesan cheese and egg, mix well. Add the cooked vegetables and basil and mix. Stuff the mushrooms with ricotta mixture and top each with 2 tbsp marinara, 2 tbsp mozzarella.
Bake in the oven for 20 to 25 minutes. Garnish with basil and enjoy!

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Roasted Lemon Asparagus

1 bunch asparagus (about 1 pound), stems peeled if thick
1 tablespoon lemon zest, divided
1 tablespoon lemon juice, divided
1 tablespoon olive oil
Salt and freshly ground pepper, to taste
1 tablespoon chopped parsley

Preheat the oven to 400°F.

Snap the tough ends of the asparagus off. Place the asparagus on a baking sheet and toss to coat with the olive oil, half of the zest and half of the lemon juice. Spread the spears out into a single layer and season with salt and pepper.

Roast the asparagus for 10 to 15 minutes or until tender-crisp. Remove from the oven and toss with the remaining zest, remaining juice and the parsley.

 

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Cheesy Baked Ratatouille

1 C. Alfredo Sauce
1 Small Eggplant, thinly sliced
1 Medium Zucchini, thinly sliced
1 Medium Yellow Squash, thinly sliced
3 Medium Tomatoes, thinly sliced
1 1/2 tsp. Fresh Basil, chopped
1 1/2 tsp. Fresh Thyme, chopped
1/8 tsp. Sea Salt
1/8 tsp. Ground Black Pepper
1 C. Shredded Mozzarella Cheese

Preheat the oven to 400°F. Spread the alfredo sauce evenly over the bottom of a gratin dish. Alternate layering slices of eggplant, zucchini, squash, and tomatoes around the gratin dish, starting from the edge and working towards the center. Season the ratatouille with basil, thyme, salt, and pepper. Cover with foil and bake for 30 minutes. Uncover and sprinkle the ratatouille with shredded mozzarella. Continue baking for 10-15 more minutes, or until cheese is fully melted.

Source: Recipe4Living

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Broccoli Hash Brown Casserole

1 (30 ounce) bag shredded hash browns
1 (10 ounce) bag chopped broccoli, thawed and drained well
2 (10 3/4 ounce) cans cheddar cheese soup
salt
pepper
1 small onion, chopped
1/4 cup butter
1 1/2 cups sour cream
2 cups sharp cheddar cheese, shredded
1 cup crushed Ritz cracker
1/4 cup melted butter

Saute onions in 1/2 stick butter. Mix onions with broccoli, hash browns and soups, Salt and pepper to taste. Pour into a greased 9 x 13 pan. Top potatoes with the following, in order: sour cream, sharp cheddar cheese and Ritz cracker crumbs. Bake for 1 hour and 15 mins at 300°F.

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Scalloped Potatoes Gratin

1 1/2 cups heavy cream
3 bay leaves
2 sprigs fresh thyme, plus more to finish
2 garlic cloves, chopped
1/2 teaspoon freshly grated nutmeg
Salt and freshly ground black pepper
Unsalted butter
2 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices
1/2 cup grated Parmesan, plus more for broiling

Preheat the oven to 400° F.
In a saucepan, heat up the cream with the bay leaves, thyme, garlic, nutmeg and some salt and pepper.
While the cream is heating up, butter a casserole dish. Use a slotted spoon to remove the bay leaves and thyme. Pour the heated cream into a large bowl with the potato slices. Mix gently to coat the potatoes. Dust the Parmesan over the potatoes. Season the mix with a little bit of salt and pepper. Mix to gently incorporate. Spoon a little bit of the cream into the bottom of the casserole dish. Then spoon the potatoes in. Level out the potatoes for uniform cooking time. Pour the remaining cream at the bottom of the bowl over the top. Top with some Parmesan and fresh thyme leaves. Cover the dish with aluminum foil, but pull back one corner for the steam to escape. Bake for 40 minutes
. Recipe courtesy Tyler Florence

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Roasted Brussels Sprouts and Shallots with Balsamic Glaze

2 tbsp olive oil
1 lb brussels sprouts, trimmed and halved
2 large shallots, peeled and cut into ½” thick wedges
kosher salt and black pepper to taste
1 tbsp balsamic glaze

Preheat oven to 425°F. Heat an oven-safe nonstick 12-inch sauté pan over medium-high heat and add olive oil, brussels sprouts and shallots in one layer and let cook undisturbed for about 3 minutes until beginning to caramelize. Turn occasionally for an additional 2-3 minutes until golden all over.
Transfer to the oven and roast for 8-10 minutes, until softened a bit but still slightly al dente. Drizzle with balsamic glaze, toss and serve.

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Ratatouille Fustini

1 medium size eggplant - Peeled and Sliced into 1/4 inch thick circles
Kosher salt
1 Tablespoon Fustini's Single Varietal EVOO
1 large zucchini, sliced into 1/4 inch circles
1 Tablespoon Fustini's Herbs de Provence Olive Oil
2 small summer squash, cut into 1/4 Inch thick circles
1 Tablespoon Fustini's Garlic Olive Oil
1 large onion, sliced
1 Tablespoon Fustini's Lavender Balsamic Vinegar
2 Roma tomatoes, sliced 1/4 inch thick circles
Salt and pepper
3 Tablespoons butter, melted
1/2 Cup bread crumbs

Preheat oven to 350°F. Lay the eggplant slices on paper towels and season both sides with kosher salt. Let stand 30 minutes then rinse in cold water and drain thoroughly. Heat the Fustini's Single Varietal EVOO in an oven proof pan over medium heat and add the eggplant. Saute on both sides until soft, 3 to 5 minutes. Remove from the pan and add the zucchini slices cooking them for just a few minutes until slightly softened. Remove the zucchini from the pan and add the Fustini's Herbs de Provence Olive Oil and the summer squash. Cook for another minute or two and remove the squash. Add the Fustini's Garlic Olive Oil and onions and cook, stirring frequently, until the onions are soft and translucent, 8 to 10 minutes. Add the Fustini's Lavender Balsamic Vinegar and cook for another 2 minutes. Remove the pan from the heat and layer the eggplant, zucchini, summer squash and sliced tomatoes over top the onions. Season with salt and pepper. Combine the melted butter and bread crumbs and sprinkle over the top and place into oven. Bake until hot and slightly browned, 10 to 15 minutes. Serve immediately.

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Best Ever Green Bean Casserole

For the topping:
2 medium onions, thinly sliced
1/4 cup all-purpose flour
2 tablespoons panko bread crumbs
1 teaspoon kosher salt
Nonstick cooking spray
For beans and sauce:
2 tablespoons plus 1 teaspoon kosher salt, divided
1 pound fresh green beans, rinsed, trimmed and halved
2 tablespoons unsalted butter
12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half

Preheat the oven to 475°F.
Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400° F.
While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately
. Source: Alton Brown

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Minted Peas & Rice with Feta

1 1/4 cups reduced-sodium chicken broth
3/4 cup instant brown rice
1 1/2 cups frozen peas (6 ounces)
3/4 cup sliced scallions
1/4 cup finely crumbled feta cheese
1/4 cup sliced fresh mint
Freshly ground pepper to taste

Bring broth to a boil in a large saucepan over high heat. Add rice and bring to a simmer; cover, reduce heat to medium-low and cook for 4 minutes. Stir in peas and return to a simmer over high heat. Cover, reduce heat to medium-low and continue to cook until the peas are hot and the rice has absorbed most of the liquid, about 6 minutes. Remove from heat and stir in scallions, feta, mint and pepper. Cover and let stand until the liquid is absorbed, 3 to 5 minutes.
Source: http://www.cooking.com

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Trio of Peas

2 teaspoons canola oil
1 cup snow peas, trimmed
1 cup sugar snap peas, fresh or frozen
2 cups frozen peas (8 ounces)
1/2 teaspoon freshly grated lemon zest
4 teaspoons lemon juice
1 1/2 teaspoons dried tarragon
1 teaspoon butter
salt to taste

Heat oil in a large nonstick skillet over medium heat. Add snow peas and sugar snap peas and cook, stirring occasionally, for 2 minutes. Stir in frozen peas; cook, stirring occasionally, until heated through, about 3 minutes. Remove from heat. Stir in lemon zest, lemon juice, tarragon and butter; season with salt.
Source: http://www.cooking.com

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Bok Choy, Carrots and Green Beans

1 teaspoon peanut oil
3 tablespoons minced shallots
2 carrots, sliced diagonally
1 cup cut green beans
1 cup chopped bok choy
1/3 cup low-fat, low-sodium vegetable broth
1 tablespoon light soy sauce

Heat the oil in a wok or skillet over high heat. Add the shallots and saute for 3 minutes. Add the carrots and stir fry for 3 minutes. Add the green beans and stir fry for 2 minutes. Add the bok choy and stir fry for 2 minutes. Add the broth and simmer for 2 minutes. Add the soy sauce and serve. Makes 6 servings

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Homemade Giardinere


1/4 C. Kosher salt
1 C. carrots, diced
1 C. cauliflower, cut into florets
8 serrano peppers, sliced (remove seeds for less heat)
2 cloves garlic, minced
3 stalks celery, diced
2 C. canola oil
1 Tbs. dried oregano
2 tsp. black pepper

Combine the water and salt in a glass bowl. Mix until the salt has dissolved. Add the carrots, cauliflower, peppers , garlic, celery, and stir to combine. Refrigerate overnight. 
The next day, drain and thoroughly rinse the vegetables. In a clean bowl, mix the oil, oregano, and black pepper . Add the veggies and mix to combine. Allow to rest overnight in the refrigerator. 
To store for 2-3 weeks, place into airtight mason jars prior to refrigerating.

 

 

 

Roasted Brussels Sprouts and Squash with Dried Cranberries and Dijon Vinaigrette

1 lb butternut squash, peeled and cut into 3/4-inch chunks
1 lb Brussels Sprouts, stems trimmed and sliced lengthwise in half
2 tablespoons extra virgin olive oil + 1 teaspoon
1/2 teaspoon kosher sea salt
freshly ground black pepper
1/4 cup dried unsweetened (or sweetened) cranberries

Dijon Vinaigrette:

2 teaspoons Dijon mustard
1 tablespoon rice wine vinegar
2 tablespoons extra virgin olive oil
two pinches of salt
freshly ground black pepper

Preheat the oven to 450°F. Place the butternut squash chunks and halved Brussels sprouts on a large baking sheet. Drizzle them with the 2 tablespoons of extra virgin olive oil, and toss them with your hands to distribute the oil evenly.
Sprinkle the vegetables evenly with kosher salt and pepper, and toss them again with your hands. Spread the vegetables out evenly onto the baking sheet (tip: flip the Brussels sprouts so they are cut side down, they will caramelize much more evenly this way).
Roast the vegetables at 450°F. for 20 to 30 minutes, tossing them gently 1 to 2 times during the roasting time to ensure that they caramelize evenly on all sides.
Scatter the dried cranberries onto baking sheet in the last five minutes of roasting time. Place the baking pan on a rack, toss the vegetables with the remaining teaspoon of olive oil, and allow them to cool slightly while you prepare the Dijon vinaigrette.
In a small bowl, whisk together the Dijon mustard and rice wine vinegar. Slowly pour in the olive oil, whisking continuously with your other hand, until the ingredients are emulsified. Season with salt and pepper to taste.
Gently place the roasted vegetables in large bowl. Pour on the Dijon vinaigrette and toss the vegetables gently until they are lightly dressed. Serve warm, lukewarm, or cold. Source: Pinterest

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Scalloped Corn

15.25 oz. can whole kernel corn, drained (I used white)
14.75 oz. can cream style corn (again, I used white)
2 green onions, chopped
2 eggs, beaten
20 Ritz Crackers, crushed (I used the new bacon flavored)
2 T. butter, melted
1 C. shredded sharp cheddar cheese
1/2 tsp. salt
1/2 tsp. pepper
1/4 C. French fried onions, crushed (for topping)

In a bowl, combine both cans of corn, the onions and the beaten eggs. Stir in the crackers, butter, cheese, salt and pepper. Pour into a lightly greased 9x13 baking dish. Bake at 350 degrees for 40 minutes. Remove and top with the crushed fried onions. Return to the oven for 5-6 minutes or until onions are lightly browned. Courtesy of Janet's Appalachian Kitchen

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Spicy Whole Roasted Cauliflower

1 tablespoon vegetable oil
1 head cauliflower
1½ cups plain Greek yogurt
1 lime, zested and juiced
2 tablespoons chile powder
1 tablespoon cumin
1 tablespoon garlic powder
1 teaspoon curry powder
2 teaspoons kosher salt
1 teaspoon black pepper

Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.
Trim the base of the cauliflower to remove any green leaves and the woody stem.
In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.
Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)
Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.
Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad. Makes 6 servings. Source: A PureWow Original Recipe

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Grilled Vegetable Couscous with Raisins and Almonds

Cook 2 cups dry Israeli couscous. Make 1 recipe Grilled Vegetables with Lemon Herb Dressing, cut into pieces. Mix with couscous, 1/2 cup toasted sliced almonds, 1/2 cup golden raisins, and any remaining dressing. Makes 8 cups. Serves 8.

Note: Use with Grilled Vegetables with Lemon-Herb Dressing

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Asparagus with Shallot-Mustard Cream(WW)

2 tsp vegetable oil
2 small shallot(s), minced
1 Tbsp all-purpose flour
1/2 cup fat-free evaporated milk
1/2 cup fat-free chicken broth
2 tsp mustard, coarse-grain
1/8 tsp table salt, or to taste
1 1/2 pound asparagus, trimmed

Heat oil in a small saucepan over low heat. Add shallots and cook until softened, stirring occasionally, about 6 minutes; stir in flour.
Very gradually whisk in milk and broth; bring to a simmer and let cook 1 minute. Whisk in mustard and season with salt; cover and keep warm.
Steam asparagus until tender, about 3 to 4 minutes. Divide asparagus among 4 plates and top each with about 5 tablespoons of sauce.

POINTS® Value: 2
Servings: 4

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Asparagus with Lemon Mustard Vinaigrette

1-1/2# fresh asparagus, washed 1 tbl. country-style Dijon mustard
1 sm. red onion, thinly sliced 1 tbl. red wine vinegar
2 tsp. McCormick Lemon & Pepper Seasoning ½ tsp. sugar
1/4 c. olive oil

Steam or boil asparagus 7-10 min. or until crisp-tender. Rinse with cold water. Place asparagus on large platter and top with red onion. Combine remaining ingredients. Drizzle over asparagus and serve.

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Got-Extra-Zucchini Spoon Bread

1 cup fresh or frozen whole kernel corn
1/2 cup chopped onion (1 medium)
1/2 cup green sweet pepper strips (1 medium)
1/2 cup water
1 cup chopped zucchini
1 cup chopped tomato (2 small)
1 cup shredded cheddar cheese (4 ounces)
1/2 cup cornmeal
2 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
Several dashes bottled hot pepper sauce

In a large saucepan combine corn, onion, pepper strips, and water. Bring to boiling; reduce heat.
Cover and simmer for 5 minutes. Do not drain. Stir in zucchini, tomatoes, cheese, and cornmeal. Set aside.
In a small mixing bowl beat eggs slightly; stir in milk, salt, pepper, and hot pepper sauce. Stir egg mixture into the vegetable mixture in the saucepan.
Turn the mixture into a greased 1-1/2-quart casserole. Bake, uncovered, in a 350°F. oven about 40 minutes or until set. Let stand for 5 minutes. Makes 6 servings.

Nutrition facts per serving: 198 calories, 9 g total fat, 5 g saturated fat, 92 mg cholesterol, 336 mg sodium, 21 g carbohydrate, 3 g fiber, 10 g protein, 14% vitamin A, 27% vitamin C, 14% calcium, 8% iron.
Source: Better Homes and Gardens

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Zucchini with Balsamic Vinaigrette

2 medium zucchini
1small red sweet pepper
1small yellow sweet pepper
1 tablespoon olive oil
1/4 teaspoon salt
1/3 cup olive oil
1/4 cup balsamic vinegar
1 clove garlic, minced
2 tablespoons snipped fresh parsley
2 tablespoons snipped fresh basil
1 tablespoon pine nuts, toasted
81/2-inch-thick slices French bread (baguette), toasted
2 ounces provolone cheese, cut up (1/2 cup)

Halve zucchini crosswise; slice lengthwise into 1/4-inch-thick pieces. Halve and seed peppers; cut into 3/4-inch-thick strips. Line a 15x10x1-inch baking pan with foil; arrange zucchini and pepper strips on pan. Combine 1 tablespoon olive oil and salt; brush onto vegetables. Bake, uncovered, in a 325°F oven for 15 to 20 minutes or just until tender.
Meanwhile, for dressing, in a blender container or food processor bowl combine 1/3 cup oil, vinegar, and garlic; cover and blend or process until smooth. Stir in parsley.
To serve, arrange zucchini and pepper strips on 4 salad plates; drizzle with some of the dressing. Top with basil and pine nuts. Serve each with 2 bread slices and cheese. Makes 4 side-dish servings.
Make-Ahead Tip: To serve cold, roast vegetables and prepare dressing. Cover each separately and chill up to 24 hours.

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Zucchini Chips

1/4 cup ground almonds
1/4 cup grated fresh Parmesan cheese
1/4 t seasoned salt
1/4 t garlic powder
1/8 t black pepper
2 T fat-free milk
2 1/2 cups (1/4 inch-thick) slices zucchini (about 2 small)
Cooking spray

Preheat oven to 425°F.
Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl.
Dip zucchini slices in milk, and dredge in dry mixture. Place coated slices on an oven proof wire rack
coated with cooking spray; place rack on a baking sheet. Bake at 425 for 30 minutes or until browned and crisp.
Serve immediately. Servings: 4


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Sesame Garlic Broccoli

4 cups fresh broccoli florets
2 teaspoons chili sauce
1 teaspoon sesame oil
3/4 teaspoon garlic powder
1/8 teaspoon salt
1 teaspoon sesame seeds

Combine all ingredients but sesame seeds in a Medium Ziploc® Zip’n Steam® Bag. Seal bag and shake to mix ingredients. Place bag in microwave.
Cook on full power for 2 1/2 to 3 minutes. Use shorter time for a crisper yet tender result.
Allow bag to stand 1 minute before handling. Gently shake bag to distribute seasonings.
Carefully open bag, garnish with 1 teaspoon sesame seeds, and serve. Makes 4 Servings

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Ginger Broccoli with Almonds

4 cups fresh broccoli florets
2 Tablespoons slivered almonds
1 Tablespoon butter
3/4 teaspoon ground ginger
1/4 teaspoon salt

Combine all ingredients in a Medium Ziploc® Zip ’n Steam® Bag.
Seal bag and shake to mix ingredients. Place bag in microwave.
Cook on full power for 2 1/2 - 3 minutes. Use shorter time for a crisper yet tender result.
Allow bag to stand 1 minute before handling. Gently shake bag to distribute butter and seasonings. Carefully open bag and serve. Makes 4 Servings

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Green and Gold Stir-Fry

Nonstick spray coating
3 medium leeks, thinly sliced (1 cup)
1 tablespoon snipped fresh oregano or 1/4 teaspoon dried oregano, crushed
1 clove garlic, minced
1 to 2 tablespoons olive oil or cooking oil
1/2 teaspoon toasted sesame oil
2 cups broccoli flowerets
2 cups yellow sunburst squash or yellow
summer squash, cut into small wedges
Lemon wedges
Fresh basil (optional)

Spray a wok or large skillet with nonstick coating. Preheat over medium heat. Add leeks, oregano, and garlic; stir-fry for 2 to 3 minutes or until leeks are tender. Remove from wok or skillet; set aside.
Add 1 tablespoon olive oil or cooking oil and the toasted sesame oil to wok. Add broccoli and squash; stir-fry for 3 to 4 minutes or until vegetables are crisp-tender, adding remaining oil if necessary.
Return leek mixture to wok; heat through. Serve with lemon wedges. Garnish with additional basil, if desired. Makes 4 servings.
Source: bh&g

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Broccoli Casserole

1 can cream of mushroom soup
1 cup mayonaisse
2 eggs, slightly beaten
1 small onion, chopped
2 (10-oz.) packages frozen chopped broccoli, thawed and drained
1 1/2 to 1 1/2 cups shredded sharp cheddar cheese
lemon juice, worcestershire sauce, and season salt to taste
1/2 cup buttery cracker crumbs (Ritz, Keebler Club, etc.)

Combine soup, mayonaisse, eggs, and onion. Stir in broccoli and cheese. Place in a 1 1/2 quart casserole, and top with cracker crumbs. Bake at 400° F. for 20 minutes or til browned and bubbly.

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Maple-Butternut Squash with Kale and Currants

3 pounds butternut squash
1 tablespoon unsalted butter
2 tablespoons olive oil
2 1/2 pounds kale (4 small bunches), stems discarded, leaves torn into 2-inch pieces
1/2 teaspoon kosher salt
3 tablespoons maple syrup
2 tablespoons dried currants, plus more for garnish
1/8 teaspoon ground pepper

Using a vegetable peeler, peel squash; trim ends, halve and seed. Cut into 1/2 inch dice.
Melt butter with oil in an 8-qt stockpot over medium heat. Add squash and toss to coat.
Cover and cook, stirring occasionally, until slightly tender, about 10 minutes.
Add kale, 1/2 cup water and the salt. Cover and cook, stirring every 5 minutes, until kale is wilted, about 20 minutes.
Stir in syrup, currants and pepper. Garnish with currants, if desired. Makes 8 to 10 servings
. Source: LHJ

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zucchini

Baked Butternut Squash

2 butternut squash
½ c. dark corn syrup
1/4 c. oleo
1 ½ tsp. salt
1/4 c. chopped peanuts, salted

Quarter bake skin side down and slit. In small sauce pan. Low heat. Source: Aunt Mary

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zucchini

Candied Butternut Squash

2 butternut squash, cut into chunks
4 tbl. butter
2 tsp. br.sugar
½ tsp. ginger
½ tsp. mace
Salt & pepper

Place squash in pot with salted water. Bring to boil, reduce heat and simmer covered 15-20 min.
Or until tender. Drain. Add butter, sugar and spices and mash with fork. Season generously with salt and pepper.
Source: United Airlines

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zucchini

Harvest Acorn Squash

2 medium acorn squash, halved lengthwise, seeded
2 Tbsp. margarine or butter
4 tsp. brown sugar
1 cup JET-PUFFED Miniature Marshmallows

Place squash halves in microwavable dish; cover with vented plastic wrap. Microwave on HIGH 12 to 14 minutes, turning after 6 minutes. Let stand, covered, 5 minutes.
Scoop squash from shells, leaving 1/4-inch-thick shells. Mash squash with margarine; spoon into shells. Place on baking sheet; top each squash half with 1 tsp. of the brown sugar and 1/4 cup of the marshmallows.
Bake at 375°F for 12 to 15 minutes or until squash is thoroughly heated and marshmallows are lightly browned.

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Asian-Style Green Beans with Cashews

2 pounds green beans, trimmed
3 tablespoons rice-wine vinegar
2 tablespoons vegetable oil
1 teaspoon grated fresh ginger
1 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon grated lemon peel
2/3 cup sliced green onions
1/2 cup chopped roasted cashews, divided

Bring a large saucepan filled two thirds with water to a boil; add beans. Cook beans until just tender, about 7 minutes. Drain in colander under cold running water.
Meanwhile, combine vinegar, oil, ginger, salt, sugar and lemon peel in a large bowl. Add beans, green onions and 1/4 cup of the cashews; toss well and transfer to a serving bowl. Sprinkle top with remaining 1/4 cup cashews. Serve immediately. Makes 6 cups. (Nutrition facts are based on 1/2 cup per serving.)

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Green Bean Casserole - Paula Deene

1/3 stick butter
1/2 cup diced onions
1/2 cup sliced fresh mushrooms
2 cups sliced green beans
3 cups chicken broth
1 (10 3/4-ounce) can cream of mushroom soup
1 (2.8-ounce) can French-fried onion rings
Pinch House Seasoning, recipe follows
1 cup grated Cheddar

Preheat the oven to 350°F.
Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. Boil green beans in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, onion rings, and House Seasoning, to taste, to the onion mixture. Stir well. Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 mo.

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Szechwan Green Beans

6 cloves garlic, smashed & peeled
2 quarter-size slices fresh ginger, peeled (optional)
2 scallions, trimmed and cut into 2-inch lengths
1 T vegetable oil
1 tsp hot red-pepper flakes
1 T tamari soy
1 T rice wine vinegar
1 lb. green beans, tipped & tailed

Place garlic, ginger & scallions in food processor & chop. Put in a 14 x 11 dish. Add oil & pepper flakes. Cook, uncovered, at 100% for 3 minutes. Stir in remaining ingredients. Cook, uncovered, 100% for 15 minutes, stirring 4 to 5 times. Serve hot or cold. Source:Marla

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Green Beans and Bacon

7 slices bacon
2 9-ounce packages frozen whole green beans, thawed
6 medium carrots, cut into 3- to 4-inch-long sticks
2 tablespoons margarine or butter
2 cloves garlic, minced
1/2 teaspoon pepper

Cook bacon in a large skillet, uncovered, over medium heat for 8 to 10 minutes or just until crisp, turning occasionally. Remove bacon, reserving drippings; drain bacon on paper towels.
Drain all but 2 tablespoons of the bacon drippings from the skillet. Add green beans, carrots, margarine or butter, and garlic. Stir-fry over medium-high heat about 5 minutes or until vegetables are crisp-tender.
Crumble bacon. Stir pepper into vegetable mixture. Remove from heat. Transfer to a serving bowl. Top with crumbled bacon. Makes 8 side-dish servings.
Make-Ahead Tip: Up to 24 hours ahead, prepare carrot strips; cover and chill until needed.
Source: Better Homes and Gardens

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Green Bean Casserole with Crispy Shallots

1-1/2 pounds haricots verts or thin string beans, trimmed
3/4 pound white mushrooms, cut into 1/4-inch-thick slices
3/4 pound shiitake mushrooms, stems discarded and caps cut into 1/4-inch-thick slices
6 large shallots (2 chopped and 4 sliced crosswise, about 1/8 inch thick)
2 tablespoons finely chopped garlic
1 tablespoon chopped fresh thyme
6 tablespoons unsalted butter, plus additional for dish
1/2 cup olive oil
2-1/4 cups half-and-half
2 tablespoons all-purpose flour
1/2 cup plus 3 tablespoons freshly finely grated Parmesan cheese
1/3 cup pine nuts, toasted

Cook beans in batches in a large pot of boiling salted water until crisp-tender, about 3 minutes. Transfer with a slotted spoon to a bowl of ice water to stop cooking. Drain beans and pat dry.
Combine mushrooms, chopped shallots, garlic, and thyme in a large bowl. Melt 1 tablespoon butter in a large nonstick skillet over moderately high heat. Saute mushroom mixture in 4 batches, seasoning with salt and pepper and adding 1 tablespoon butter to each batch, until golden brown, about 4 minutes per batch, until golden brown, about 4 minutes per batch. Transfer to a large bowl and cool. Gently toss together with beans.
Preheat oven to 375° F. Heat oil in a small wide saucepan over moderately high heat until hot but not smoking and fry sliced shallots in small batches until golden brown and crisp, about 1 minute. Transfer with a slotted spoon to paper towels to drain; season with salt and pepper.
Butter a 2-quart ovenproof casserole dish or ceramic crock. Heat half-and-half in a small saucepan over moderate heat just until hot (do not boil). Melt remaining 2 tablespoons butter in a medium saucepan over moderate heat and whisk in flour. Cook flour mixture, whisking constantly, until pale brown, about 1 minute. Immediately whisk in hot half-and-half; simmer, whisking constantly, until slightly thickened and reduced to 2 cups, about 3 minutes. Whisk in 1/2 cup Parmesan and season with salt and pepper. Pour sauce over green bean mixture, stirring gently until just combined.
Transfer green bean mixture to prepared casserole dish and sprinkle with remaining 3 tablespoons Parmesan and the pine nuts. Bake casserole in middle of oven until bubbling, about 20 minutes. Top with fried shallots just before serving. Makes 8 servings.

Source: Ladies Home Journal

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Spinach Oriental

1 package fresh spinach washed
2 Tbsp vinegar
1 lb fresh bean sprouts, washed, drained
1 Tbsp soy sauce
1 lb fresh mushrooms
2 tsp sesame seeds, toasted
1 Tbsp sugar

Place spinach and sprouts in a large microwave safe dish. Cover;
microwave on HIGH for 2 min. Toss vegetables, microwave covered on HIGH for 3 min more. Add mushrooms. Mix rest of ingredients. Pour over vegetables. Toss to combine. Makes 4 servings.
Source: Marla

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Spinach and Cheese Pie

1# phyllo pastry
1 cup butter, melted
2# fresh spinach
3 tbl. olice oil
2 onions, finely chopped
3 tbl. chopped dill
Salt and pepper
3 eggs. slightly beaten
2 cups feta cheese, crumbled

Preheat oven 375°F. Unflod the pastry on flat surface and cut to fit the size baking dish to be used. Keep the pastry covered.
Tear the stalks off the spinach and wash the leaves well. Shred the leaves with sharp knife. Heat the oil in saute pan and cook the onion til soft. Add the spinach and stir over med. heat for 5 min. Turn up the heat to evaporate any moisture. Cool.
Mix in the dill, eggs, salt, pepper and cheese. Melt the butter and brush the baking dish on the bottom and sides. Brush top sheet of pastry and place in dish. Brush another sheet and place that on top of first. Repeat to make 8 layers of pastry. Spread on the filling and cover the top with 6 or 7 layers of pastry, brushing each layer with melted butter. Brush the top layer well and score the pastry in square shapes.
Do not cut through to bottom layer. Sprinkle with water and bake for 40 min. until crusp and golden. Leave the pie to stand for 10 min. then cut through the scoring compeitely to bottom layer . Lift out the pieces to serving dish.
Source: Pam

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Roasted Pepper and Asparagus Strata

4 large red bell peppers (1-3/4 lbs.), stemmed, seeded and cut into 1/4-inch-thick strips
1 pound asparagus, trimmed and cut diagonally into 1-inch pieces
1 large red onion, cut into 3/4-inch cubes (about 2 cups)
1 tablespoon olive oil, plus additional for dish
6 large eggs
3 cups whole milk
1/2 cup coarsely chopped fresh cilantro
2 tablespoons whole-grain mustard
2 teaspoons coarse salt
12 slices firm-white sandwich bread, toasted and broken into rough quarters
2 cups (8 oz.) coarsely grated pepper Jack cheese

Preheat oven to 425° F.
Divide and toss bell peppers, asparagus, and onion with oil on 2 large sheet pans; spread into a single layer. Roast in upper and lower thirds of oven, stirring and switching position f pans halfway through baking, until golden brown, about 15 minutes. Transfer pans to racks; cool to room temperature.
Lightly oil a shallow ovenproof 2-1/2-quart ceramic or glass baking dish. Whisk eggs, milk, cilantro, mustard, and salt together in a bowl until combined well.
Arrange half of bread in prepared dish and sprinkle evenly with half of roasted vegetables, then half of cheese. Repeat, layering with remaining bread, vegetables, and cheese. Pour egg mixture evenly over strata, cover with plastic wrap, and chill 6 hours.
Preheat oven to 350°F. Uncover strata; let stand at room temperature 20 minutes. Bake in middle of oven until puffed, golden brown and mixture is just set, 45 to 50 minutes. Let stand at least 10 minutes before serving. Strata will settle once removed from oven. Makes 6 to 8 servings.

Source: Ladies' Home Journal

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Beef/Barley Stuffed Peppers

3 large yellow, orange, red, and/or
green sweet peppers, halved
length-wise and seeded
1 lb. lean ground beef
1/3 cup sliced green onions
1 cup cooked barley (either regular
or quick-cooking)
1 cup chunky salsa
1/3 cup shredded carrot
1/4 tsp. ground cumin
3/4 cup shredded Monterey
Jack cheese (3 oz.)

In a large saucepan or pot cook pepper halves in a large amount of boiling, salted water for 3 to 5 minutes or just until tender. Invert pepper halves over paper towels to drain.
In skillet cook ground beef and green onions about 5 minutes or until beef is brown.
Drain off fat. Stir in barley, salsa, carrot, and cumin, mixing well. Add 1/2 cup of the shredded cheese, tossing to mix. Spoon the mixture into pepper halves. Place in a 13x9x2-inch baking pan.
Bake, covered, in a 350° F. oven for 20 minutes. Sprinkle the remaining cheese over peppers. Bake, uncovered, for 5 to 10 minutes more or until filling is heated through and cheese is melted. Makes 6 servings.

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Blue Cheese Mushrooms

1 lb. medium mushrooms
1/4 cup sliced green onions
2 Tbsp. butter or margarine
1 pkg. KRAFT Blue Cheese -- (4 oz.) crumbled
1 pkg. PHILADELPHIA Cream Cheese -- (3 oz.) softened

Remove stems from mushrooms -- chop stems. Cook and stir stems and onions in butter in small skillet on medium heat until tender. Mix mushroom mixture, blue cheese and cream cheese until well blended.
Fill mushroom caps with cheese mixture; place on rack of broiler pan.
Broil 2 to 3 minutes or until golden brown. Serve hot.
Source: Marla

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Cauliflower Casserole

2 heads cauliflower
2/3 lb bacon
1 bunch green onions
1 cup sour cream
1/2 stick butter
1 clove minced garlic
salt & pepper to taste
2 cups grated cheddar

Cut up the cauliflower and steam/boil until soft. While the cauliflower is cooking,
cut the bacon up into small pieces and fry.
Then chop the onion up fairly fine, including the green portion.
When the cauliflower is soft, drain well.
Add the butter and sour cream.
Use a mixer to mash the cauliflower until creamy.
Add the bacon bits, green onion, garlic, salt, pepper, and 1 1/2 cups of the grated cheddar cheese.
Mix well and pour into large casserole dish. Top with remaining 1/2 cup of cheese.
Bake at 350 for 20-30 min, or until top begins to brown. Serve.

Source: BH&G

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Smashed Cauliflower

1 large head cauliflower, cut into florets
3 cups chicken stock
4 tablespoons butter, cut into pieces
1 cup shredded white extra-sharp Vermont Cheddar (recommended: Cabot brand)
1/4 cup grated Parmigiano
Coarse black pepper and salt
A generous grating nutmeg

Place cauliflower in a medium shallow pot or pan. Add stock, cover and place pot over high heat.
When liquid boils, reduce heat to simmer and cook covered 10 minutes.
Remove cover, raise heat to medium high and allow the broth to reduce by half, 2 minutes.
Add 2 tablespoons butter, cut into pieces and the cheeses and smash the cauliflower
with a masher to the same consistency as desired for mashed potatoes.
Season the cauliflower with black pepper, a pinch of salt and nutmeg.

Rachel Ray

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Grilled Corn on the Cob

6 fresh ears of corn
2 tablespoons margarine or butter
2 teaspoons lemon juice
1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed

Peel husks back, but do not remove. Using a stiff brush or your fingers, remove silk from corn. Pull husks back up around corn. In a large saucepan or container, cover corn (husks on) with cold water. Soak for at least 1 hour. Drain, shaking corn to remove excess water. Cover corn as much as possible with husks. If necessary, tie the tips of the husks together with wet kitchen string.
Grill corn (with husks) on an uncovered grill directly over medium-hot coals about 25 minutes or until tender, turning several times. Carefully remove the husks and strings.
Meanwhile, in a small saucepan combine margarine or butter, lemon juice, and thyme. Heat on the grill or stovetop until margarine is melted. Brush mixture over the corn before serving. Makes 6 side-dish servings
.
Source: Better Homes and Gardens

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Sweet Corn Casserole

1/2 cup masa harina flour, (mexican corn masa mix)
1/4 cup (1/2 stick) butter or margarine
2 tablespoons vegetable shortening
2 cups frozen whole-kernel corn, partially thawed
3 tablespoons cold water
1/4 cup granulated sugar
3 tablespoons ALBERS Yellow Corn Meal
2 tablespoons CARNATION Evaporated Milk
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon chili powder (optional)

Preheat oven to 350° F. Lightly grease 9-inch pie plate.
Place flour, butter and vegetable shortening in food processor; cover. Process until creamy. Add corn and water; process until corn is coarsely chopped. Combine sugar, corn meal, evaporated milk, baking powder and salt in medium bowl. Stir in corn mixture until combined. Spread into prepared pie plate. Sprinkle with chili powder.
Bake for 40 to 50 minutes or until firm and lightly browned around edge. Cool on wire rack for 15 minutes before serving. Scoop or cut into wedges to serve.
Source: Nestles

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Mashed Potatoes and Parsnips

6 medium potatoes, peeled and cubed
4 medium parsnips, peeled and sliced 1-inch thick
Salt
1 cup milk
4 tablespoons butter, sliced

White pepper or finely ground black pepper, to taste
Place potatoes and parsnips in a pot, cover with water and bring to a boil. Salt the water and cook to tender.
Drain and mash the potatoes and parsnips with milk and butter. Season with salt and pepper, to taste.
Source: Rachel Ray

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Mimi's Sweet Potatoes in Orange Cups

6 sweet potatoes, unpeeled
1/2 stick butter, softened
1/4 cup orange juice
1/4 cup chopped pecans
6 large oranges (heavy for their size)
48 mini-marshmallows

Preheat oven to 375°F.
Cover sweet potatoes with cold water in a pot and boil until fork tender. Peel the potatoes, transfer to a bowl, and mash. Stir in butter, orange juice, and pecans and mix until incorporated.
For the orange shells, cut each orange in half and scoop out the pulp using a small knife or grapefruit spoon. Reserve the pulp for another use.
Fill each orange shell with the potato mixture and top off with the marshmallows. Bake until hot and the marshmallows are melted.

Source: Food Network

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Sweet Potato Crisp

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (40 oz.) cut sweet potatoes, drained
3/4 cup firmly packed brown sugar, divided
1/4 tsp. ground cinnamon
1 cup chopped apples
2/3 cup chopped cranberries
1/2 cup flour
1/2 cup old-fashioned or quick-cooking oats, uncooked
1/3 cup cold butter or margarine
1/4 cup chopped PLANTERS Pecans

PREHEAT oven to 350°F. Beat cream cheese, sweet potatoes, 1/4 cup of the sugar and cinnamon with electric mixer on medium speed until well blended. Spoon into 1-1/2-quart casserole dish; top with apples and cranberries.
MIX flour, oats and remaining 1/2 cup sugar in medium bowl; cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over fruit mixture.
BAKE 35 to 40 minutes or until heated through. Makes: 8 servings


Variation
Prepare as directed, substituting 10x6-inch baking dish for the 1-1/2-quart casserole dish
.

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Rosemary Mashed Potatoes and Yams with Garlic and Parmesan

8 cloves garlic
3 tablespoons olive oil
1 1/2 pounds baking potatoes, peeled and cubed
1 1/2 pounds sweet potatoes, peeled and cubed
1/2 cup milk
1/4 cup butter
1/2 teaspoon dried rosemary
1/2 cup grated Parmesan cheese
salt to taste
ground black pepper to taste

Preheat oven to 350°F, (Put garlic in small ovenproof bowl, and drizzle with olive oil.
Roast for 30 minutes, until very soft. Cool, peel, and reserve oil.
Cook potatoes and yams in a large pot of salted water until tender, about 20 to 30 minutes. Drain, reserving 1 cup liquid.
Place potatoes in a mixing bowl. Add milk, butter or margarine, rosemary, garlic, and reserved olive oil. Mash until smooth as desired, adding reserved cooking liquid as needed. Mix in 1/4 cup cheese. Salt and pepper to taste. Transfer to a buttered or oiled 8 x 8 x 2 inch baking dish. Sprinkle with remaining cheese.
Bake for 45 minutes, until heated through and golden on top

Source: .allrecipes.com

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Brandy and Orange-Mashed Sweet Potatoes in Orange Cups

7 large sweet potatoes, about 3 pounds
4 large oranges
1 stick unsalted butter
1/2 cup light brown sugar
3 large eggs
3/4 cup fresh orange juice
1/2 cup heavy cream
1/4 cup brandy
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

Preheat the oven to 400°F.
Place the potatoes on a baking sheet and bake until tender, about 1 hour. Remove from the oven and let rest until just cool enough to handle.
Lower the oven to 350° F.
Make the orange cups by cutting the oranges in half and scooping out the pulp, leaving only the shell. Set aside.
While still somewhat hot, peel the potatoes and place in a large bowl. Discard the skins and tough, stringy fibers. Add the butter, and with an electric mixer, beat out the lumps. Add the sugar, eggs, orange juice, heavy cream, and brandy, and mix until smooth. Add the cinnamon, nutmeg, and salt, and mix well. Re-season, to taste.
Spoon the sweet potato mixture into the orange cups, mounding and smoothing the top. Bake until puffed and slightly golden, about 20 minutes.

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Philly Mashed Potatoes

4 potatoes, chopped
1 (8 ounce) package cream cheese, softened
1 small onion, finely chopped
2 eggs, beaten
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 (6 ounce) can French-fried onions, crushed

Preheat oven to 300 °F. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes.
Drain and mash. In a large mixing bowl combine mashed potatoes, cream cheese, onion, eggs, flour, salt and pepper. Using an electric mixer, beat on medium speed for several minutes. Spoon mixture into a 1 1/2 quart
casserole dish and top with crushed fried onions. Bake in preheated oven for 30 to 35 minutes.Makes 4 servings.
Source: Marla

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Swiss Potato Squares

8 to 10 medium boiled potatoes
6 T. melted margarine
2 tsp. salt
l/4 tsp. black pepper
l tsp. chopped parsley
l-l/2 c. diced Swiss cheese
l c. diced, cooked ham
l med. grated onionl tsp. garlic powder
3 eggs
l/2 c. milk

Peel potatoes. Mash until smooth.
Stir in melted margarine, salt, pepper and parsley. Spoon about 2/3 of the potato mixture on bottom and sides of 8 by 8 inch baking dish.
Combine cheese, ham, onion and garlic powder. Spoon this
mixture into potato-lined pan.
Beat together eggs and milk and pour over cheese and ham.
Spoon remaining potato mixture over the top. Sprinkle with paprika and bake in 400°F oven for 30 to 35 minutes or until puffed and golden. Cut into squares to serve.
Source: Nancy Foust

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Coconut-Pecan Sweet Potatoes (Crockpot)

2 lb sweet potatoes; peel, shred
1/3 cup brown sugar; packed
1/4 cup margarine or butter; melt
1/4 cup coconut
1/4 cup broken pecans; toasted
1/4 teaspoon ground cinnamon
1/4 teaspoon coconut flavoring
1/4 teaspoon vanilla
Toasted coconut, optional

In a 3-1/2 qt slow cooker, combine potatoes, sugar, margarine, coconut, pecans and cinnamon. Cover; cook on low for 6 to 8 or on high for 3 to 4 hours. Stir in coconut flavoring and vanilla. Sprinkle with toasted coconut if desired.
Source: Better Homes and Gardens Crockery Cookbook.

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Berlin Scalloped Potatoes

4 slices bacon
1 pkg. scalloped potato mix
1 med. onion, sliced Milk
10z pkg. chop. spinach, thawed & drained 2 tsp. caraway seed
1 c. shred. provolone or mozzarella cheese

In a large skillet cook bacon till crisp. Drain, reserving 2 tbl. drippings. Crumble bacon; set aside.
In the same skillet cook the onion in reserved drippings till tender. Add spinach; heat through.
In a 10x6x2" baking dish combine potatoes and dry sauce mix from package. Stir in the boiling water and milk as directed on the package, omitting the marg.
Stir in bacon, spinach mixture, and caraway. Bake, ncovered, in a 400°F about 35 min. Let stand 5 min. before serving.

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Spicy Chicken and Spaghetti Squash Skillet

1 small spaghetti squash, cooked
2 Tbs. olive oil
1/2 C. minced onion
3-4 cloves garlic, minced
2 green onions, finely chopped
12 oz. cooked chicken or turkey meat
campaignIcon
2 C. crushed tomatoes
¼ C. dry red wine
2 tsp. capers
2 1/2 tsp. fresh oregano (1 tsp. dried)
1 tsp. crushed red pepper
3 Tbs. Italian parsley, finely chopped

Heat the oil in a skillet over medium high heat, sauté onion, garlic and green onions for 2 minutes.
Add the chicken or turkey and cook for about 3-4 minutes.
Stir in tomatoes and wine and bring to a boil, then lower heat and simmer for about 20 minutes.
Add remaining ingredients and simmer for another 5 minutes.
Pour sauce over heated spaghetti squash and serve.

Source: recipe4living.com

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Tom Colicchio's Bread Pudding Topped Sweet Potatoes

  • 4 sweet potatoes, peeled and chopped
    1 loaf Pullman white bread, cut into 1/2-inch cubes
    2 leeks, chopped
    1 bulb fennel, chopped
    1 carrot, chopped
    1 stick butter, divided
    2 tablespoons extra virgin olive oil
    6 eggs
    1 quart heavy cream
    1/2 cup golden raisins or dried cranberries, plumped in 1/4 cup water
    Salt and pepper
  •  
  • Preheat oven to 350°F.
  • In a medium saucepot, place sweet potatoes in cold water, and bring to a boil. Cook until fork-tender, 10-12 minutes. Once tender, put into a food processor or blender and pure until smooth. Set aside.
  • Toast the bread cubes in the oven until golden brown, about 6-8 minutes.
  • In a large skillet over medium-high heat, sweat the leeks, fennel and carrots in 2 tablespoons of butter and the olive oil until softened and set aside.
  • Combine the eggs, cream and toasted bread. Drain the raisins and add to custard along with the cooked vegetables. Season well with salt and pepper.
  • In a buttered glass or ceramic dish, spread the sweet potato pure evenly over the bottom then top with the bread mixture. Top the bread with a few pads of butter and bake until bread is golden brown and pure is warmed through, about 30 minutes.

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Brussels Sprouts Leaves with Bacon and Walnuts

4 sweet potatoes, peeled and chopped
1 loaf Pullman white bread, cut into 1/2-inch cubes
2 leeks, chopped
1 bulb fennel, chopped
1 carrot, chopped
1 stick butter, divided
2 tablespoons extra virgin olive oil
6 eggs
1 quart heavy cream
1/2 cup golden raisins or dried cranberries, plumped in 1/4 cup water
Salt and pepper

Preheat oven to 350ºF. In a medium saucepot, place sweet potatoes in cold water, and bring to a boil. Cook until fork-tender, 10-12 minutes. Once tender, put into a food processor or blender and purée until smooth. Set aside.
Toast the bread cubes in the oven until golden brown, about 6-8 minutes.
In a large skillet over medium-high heat, sweat the leeks, fennel and carrots in 2 tablespoons of butter and the olive oil until softened and set aside.
Combine the eggs, cream and toasted bread. Drain the raisins and add to custard along with the cooked vegetables. Season well with salt and pepper.
In a buttered glass or ceramic dish, spread the sweet potato purée evenly over the bottom then top with the bread mixture. Top the bread with a few pads of butter and bake until bread is golden brown and purée is warmed through, about 30 minutes.
Rachel Ray Show

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$$2 pints Brussels sprouts, stems trimmed, tough outer leaves removed
4 slices thick-cut bacon, cut into 1/4-inch pieces
2 large shallots, thinly sliced
1/3 cup toasted walnuts, coarsely chopped
1/2 teaspoon packed light brown sugar
1/4 teaspoon kosher salt
1/4 teaspoon ground pepper

Using a paring knife, cut out a cone shape from stem end of each sprout.
Separate leaves, leaving the small, tender centers intact; transfer to a large bowl.
In a large nonstick skillet, cook bacon over medium heat, stirring occasionally,
until crisp and deep golden; drain on paper towels and set aside.
Discard all but 2 tablespoons bacon fat in skillet. Add shallots and cook until softened, about 5 minutes.
Add sprouts, cover and cook, stirring occasionally, until just wilting, 6 to 8 min.
Add bacon, nuts, sugar, salt and pepper; stir to combine. Serve immediately. Makes 8 to 10 servings. Rachel Ray's Show

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Acorn Squash Polenta Stacks

2 small Acorn Squash, sliced lengthwise and cleaned
Olive Oil Cooking Spray
Sea Salt and Black Pepper, to taste
1 cup Ricotta Cheese
1 cup Frozen Kale, defrosted and squeezed of water
1 clove Garlic, chopped fine
1 jar Favorite Sauce
2 packages Polenta, sliced into 24 1” rounds
1 1/4 cups Shredded Mozzarella Cheese
1/2 cup Grated Parmigiano Reggiano Cheese

Preheat oven to 375°F. Slice squash halves into 1/2" half-moon-shaped slices. Spray a large baking sheet with a light dusting of oil and sprinkle with a little sea salt and pepper.
Place the slices on the sheet in a single layer. Lightly spray the tops and sprinkle with salt and pepper.
Bake until the slices are tender, about 35 minutes. Remove from oven and set aside to cool; lower oven temperature to 350°F.
Place ricotta, kale, garlic and 1/4 teaspoon salt into a bowl and combine. Set aside. Assemble the stacks: Coat the bottom of a 9" x 13" baking dish with a light layer of sauce.
Lay 12 Polenta rounds side by side and season with a little salt and pepper; cover with sauce. Next, top each round with squash slices facing each other, trim to fit neatly.
Top each set of squash with the ricotta-kale mixture and smooth out. Top with more sauce, followed by a layer of polenta and the last layer of squash.
Pour over the remainder of sauce and top each stack with Mozzarella cheese, followed by Parmesan cheese. Cover with foil and bake for about 40 minutes.
Uncover for the last 10 minutes or until cheese is golden and bubbly. Remove from oven and rest 15 minutes before serving.
Serves: 6 - 12 - Cooking Time: 2 Hours

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Skillet Cauliflower Gratin

4 cups 1-inch cauliflower florets (about 1/2 large head)
1 1/2 cups nonfat milk, divided
1/4 teaspoon salt
1/2 cup dry breadcrumbs, preferably whole-wheat
3/4 cup shredded sharp cheddar cheese, divided
1/2 teaspoon extra-virgin olive oil
2 tablespoons all-purpose flour
1 tablespoon chopped fresh chives
1 teaspoon Dijon mustard
1/4 teaspoon white pepper

Position rack in upper third of oven; preheat broiler.
Bring cauliflower, 1 1/4 cups milk and salt to a boil in a large ovenproof skillet over medium-high heat. Reduce heat, cover and simmer until the cauliflower is tender, about 5 minutes.
Meanwhile, combine breadcrumbs, 1/4 cup cheese and oil in a small bowl. Whisk flour and the remaining 1/4 cup milk in another small bowl until smooth; stir the mixture into the pan and cook, stirring, until thickened, about 1 minute. Stir in the remaining 1/2 cup cheese, chives, mustard and pepper. Sprinkle with the breadcrumb mixture. Broil until the top is crispy and beginning to brown, 1 to 2 minutes. Source: EatingWell Magazine.

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Mediterranean Eggplant Casserole

2 tsp. olive oil
1 onion, halved and sliced
3 cloves garlic, minced
1 tsp. oregano, dried
1 1/2 tsp. salt
1/2 tsp. pepper
1 1/2 lb. tomatoes, chopped
3 tbs. fresh basil, sliced
1 C. dry bread crumbs, seasoned
1/4 C. grated Parmesan cheese, divided
3 egg whites, lightly beaten
1 C. mozzarella cheese, shredded
2 lg. or 2 1/2 lb. eggplant, peeled and cut crosswise into 3/8" thick slices

Prepare a cookie sheet with fat free cooking spray and set aside.
Mix breadcrumbs with 2 Tbs. of Parmesan cheese. Beat egg whites with 1/2 tsp. salt.
Dip eggplant slices in egg whites, coat with seasoned breadcrumbs. Place eggplant slices on prepared cookie sheet.
You will have 2 different batches. Spray eggplant slices with cooking spray. Set aside.
In a non-stick skillet heat oil over medium heat, add onion and garlic. Cook until softened.
Add oregano, 1 tsp. salt, and pepper. Cook for one minute. Add tomatoes, increase heat to high, and cook until thickened,
about 10-12 minutes. Remove from heat and add basil.
Broil eggplant slices, 1 batch at a time for 3-5 minutes per side, until brown.
Preheat oven to 425°F.
Layer eggplant slices in a 1 1/2 qt. baking dish. Top with tomato mixture and sprinkle with mozzarella cheese and remaining Parmesan cheese.
Bake uncovered until cheese is bubbly, 10-15 minutes.
Recipe 4 Living

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zucchini

Green Bean Casserole

6 cups green beans(fresh or frozen), trimmed
1 1/2cups pearl onions
2 cloves garlic, minced
1 cup white mushrooms, sliced
1 tablespoon butter
1 tablespoon olive oil
1 cup plain low-fat Stonyfield Farm yogurt
2 tablespoons flour
1/4 teaspoon black pepper
1/2 cup shredded parmesan cheese
1/2 cup toasted almonds, sliced

Preheat oven to 350°F. Using a small pot, bring 2 cups of water to a boil. Place pearl onions in the boiling water for 3 minutes to make the removal of their skins easier.
Drain cooked onions in a colander and rinse with cold water.
Then, using a paring knife, remove the skins. In a large skillet, heat butter and olive oil over medium-high heat.
Cook onions and garlic for about 5 minutes or until they begin to turn golden brown. Reduce the heat to medium, add the sliced mushrooms and green beans, and then cook for another 5 minutes.
Once beans begin to become soft, remove from heat
and allow to cool. In a separate bowl, combine yogurt, flour, and pepper. Stir this mixture into the beans and then
transfer to a 2-quart baking dish. Top with shredded cheese and almond slices, and bake for 35 minutes.Makes 6-8 servings
. LHJ

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zucchini

Squash, Chickpea & Red Lentil Stew

3/4 cup dried chickpeas
2 1/2 pounds kabocha squash (see Note) or butternut squash, peeled, seeded and cut into 1-inch cubes
2 large carrots, peeled and cut into 1/2-inch pieces
1 large onion, chopped
1 cup red lentils
4 cups vegetable broth
2 tablespoons tomato paste
1 tablespoon minced peeled fresh ginger
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon saffron (see Note)
1/4 teaspoon freshly ground pepper
1/4 cup lime juice
1/2 cup chopped roasted unsalted peanuts
1/4 cup packed fresh cilantro leaves, chopped

Soak chickpeas in enough cold water to cover them by 2 inches for 6 hours or overnight.
(Alternatively, use the quick-soak method: Place beans in a large pot with enough water
to cover by 2 inches. Bring to a boil over high heat.
Remove from heat and let stand for 1 hour). Drain when ready to use.
Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste,
ginger, cumin, salt, saffron and pepper in a 6-quart slow cooker.
Put on the lid and cook on low until the chickpeas are tender and the lentils have begun to break down, 5 to 6 1/2 hours.
Stir in lime juice. Serve sprinkled with peanuts and cilantro. Yield: 8 servings

Source: Get Cooking: http://www.cooking.com/recipes-and-more/recDetail.aspx?rid=9624&add=added#
ixzz1jvakPDGs

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Roasted Brussels Sprouts and Red Onions

2 1/2 pounds brussels sprouts, trimmed and halved
1 pound red onions, cut into 1/3-inch-thick slices
2 tablespoons olive oil
1/2 teaspoon caraway seeds, toasted
2 tablespoons apple cider vinegar, or to taste

Preheat oven to 400F. Toss together brussels sprouts, onions, oil, and caraway seeds; season with salt and pepper.
Arrange in a single layer on a large shallow baking pan. Roast in lower third of oven, stirring occasionally, until very tender and crisp, about 35 minutes.
Transfer to a serving bowl and toss with vinegar; salt and pepper to taste. Makes 8 servings.
LHJ

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Roasted Asparagus with Lemon & Goat Cheese

Vegetable cooking spray
2 pounds asparagus, trimmed
1 tablespoon olive oil
Freshly ground black pepper
1/2 cup Swanson® Vegetable Broth
3 ounces soft goat cheese, crumbled
1 tablespoon lemon juice
1 teaspoon grated lemon peel

Heat the oven to 425°F. Spray a 17 x 11-inch roasting pan or shallow baking sheet with the cooking spray.
Stir the asparagus and oil in the pan. Season with the black pepper. Pour in the broth.
Roast the asparagus for 20 minutes or until it's tender, stirring once during cooking.
Top with the cheese, lemon juice and lemon peel.
Source: Campbell's Kitchen
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Grilled Portobello-Goat Cheese Pitas

1 1/2 teaspoons bottled minced garlic
1 teaspoon olive oil
4 (6-inch) pita rounds
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1 (6-ounce) package portobello mushrooms
*2 medium tomatoes, cut into 1/4-inch-thick slices
1/3 cup (3 ounces) goat cheese
1/2 cup chopped fresh basil

Preheat a grill pan over medium heat.
Combine garlic and oil; brush evenly over pitas. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper evenly over pitas. Place pitas in pan, and cook 2 minutes on each side or until toasted.
Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper evenly over mushrooms and tomatoes. Place mushrooms in pan; cook 6 minutes or until tender, turning once. Remove mushrooms from pan. Add tomatoes to pan; cook 1 minute.
Spread goat cheese evenly over pitas. Arrange the mushrooms and tomatoes evenly over pitas. Sprinkle with chopped basil.

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Fennel with Bread Crumbs

1 bulb fennel, cut in 1-inch chunks
3 tablespoons olive oil
1 clove garlic, peeled
Salt and freshly ground black pepper
1/2 cup dry vermouth
Chopped parsley leaves
Bread crumbs

Blanch the fennel until soft.
In a medium saute pan, heat the olive oil, add the garlic and saute.
Season fennel with salt and pepper. Add to the pan and cook without moving so fennel can brown a bit. Toss gently.
Add vermouth and season with pepper. Stir in the parsley and toss. Serve with bread crumbs sprinkled over top.

Source: Mario Batalli-Food Network

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Potatoes Romanoff

5 cups 1/4" potato slices
3/4 cup water
1/2 tsp. salt

Cover and cook over low heat until just tender, do not drain.

Melt 1 tbl. butter, in saucepan, 1/2 cup sliced green onions, add and cook until soft.
Stir in 1 tbl. flour, 1/4 tsp. dill, Dash white pepper.
Stir in 1/2 cup milk and cook stirring constantly until mixture boils and thickens.

Pour over undrained potatoes and mix lightly.

Place in baking dish, top with 1/2 cup shredded cheddar and some paprika. Bake at 350°F. for 20-30 min.
Source: Lindy, Sugar Beach Resort

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zucchini

Baked Acorn Squash

1 acorn squash, cut in 1/2
2 tablespoons brown sugar
2 tablespoons butter, softened
More butter
Salt
Freshly ground black pepper

Preheat oven to 400°F.
Scoop the seeds and stringy pulp out of the squash cavities and discard.
In a small mixing bowl, combine the brown sugar, butter, and salt and pepper, to taste.
Rub the squash cavities and cut sides of the squash with the butter mixture and place them on a baking sheet, cut side up.
Place another pat of butter in center of squash.
Bake in the preheated oven for about 1 hour until the squash is tender when pierced with a fork. Serve 1 half per person.

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Yams and Apples

2 Granny Smith apples
2 16-oz. cans yams, drained
1 stick unsalted margarine
1/2 C. firmly packed brown sugar
1/2 C. dark brown syrup (molasses)
1 tsp. cinnamon
1/8 tsp. salt

Peel, core and slice apples. Puree yams with 6 Tbs. margarine, brown sugar and dark brown syrup. Add cinnamon.
Spread 1/2 yam mixture in baking dish. Arrange 1/2 of the apples over the yams.
Repeat layering and brush top layer of apples with remaining margarine.
Bake uncovered in a 350°F oven until heated through about 35 minutes.

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Roasted Ratatouille

Zucchini squash
Yellow squash
Eggplant
1 large red onion, diced
1 large red pepper, diced
1 oz. olive oil
1 tbl. garlic, minced
1 cup roma tomatoes
4 oz. tomatoes, canned, diced
Salt and pepper
1 tbl. fresh basil, chopped
1 tbl. fresh flat leaf parsley, chopped

Veggies:
Dice all veggies and mix together, except eggplant. Toss veggies with olive oil, salt and pepper.
Spread on parchment lined cookie sheet and roast at 450°F. for 20 min.
Meanwhile, mix eggplant, oil, salt and pepper and spread on parchment lined cookie sheet and roast at 450°F. for 20 min. Cool.

Assembly:
Heat pan, add oil and saute garlic to aroma. Add vegetable mix and heat thru.
Add roma tomatoes and heat 30 min. Toss with canned tomatoes and seasonings.
Fold in fresh herbs and serve hot. Option: Top with parmesan cheese. Source: King's Seafood Company, Huntington Beach, CA

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Stuffed Peppers with Cheese

2 large or 4 medium green peppers
3/4 lb. ground turkey
1/3 C. onion, minced
1 tsp. garlic, minced
1/3 C. regular rice
1 Tbs. Worcestershire sauce
1 can Ro-tel tomatoes
1/2 tsp. basil or oregano
1/2 C. shredded cheddar cheese

Halve peppers lengthwise, remove stems, core and seeds.
Parboil 5 minutes and drain inverted on paper towels 5 minutes.
Meanwhile brown turkey with onions and garlic. Drain if necessary. Stir in tomatoes,
Worcestershire, rice and herbs. Bring to boil, cover and simmer 15-18 minutes or until rice is tender.
Stir in 1/4 C. cheese. Fill peppers with turkey mixture in an 8x8 pan, surrounding peppers with any remaining turkey.
Bake at 375°F about 15 minutes or until heated through.
Top with remaining cheese and let stand about 2 minutes before serving.
Recipe 4 Living

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Thyme Roasted Potatoes

2-1/2 pounds small (about 1-1/2-inches in diameter) red and white new potatoes, halved
2 tablespoons fresh thyme leaves, plus sprigs for garnish
2 tablespoons chopped garlic
2 tablespoons extra-virgin olive oil

Preheat oven to 450° F and place a baking pan on rack in lower third.
Toss together all ingredients in a bowl; season with salt and pepper. Carefully transfer potatoes to hot pan, shaking pan to spread potatoes into a single layer.
Roast potatoes, stirring occasionally, until tender and crispy, about 35 minutes. Transfer to a serving bowl and garnish with thyme sprigs, if desired. Makes 8 servings. Nutrition Facts: Servings Per Recipe 8 servings
Calories 135,Total Fat (g) 3.5, Fiber (g) 3

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Greek-Style Squash

2 small yellow squash, thinly sliced
2 small zucchini, thinly sliced
1 med. tomato, chopped
1/4 cup pitted ripe olives
2 tbl. chopped green onion
2 tsp. olive oil
1 tsp. lemon juice
3/4 tsp. garlic salt
1/4 tsp. dried oregano
18 tsp. pepper
2 tbl. grated Parm cheese

Place squash, tomato, olives and onion on a double thickness heavy duty foil.
Combine the oil, lemon juice, garlic salt, oregano and pepper; pour over the veggies. Fold foil around veggies and seal tightly.
Grill, covered, over med. heat for 30-35 min.
Carefully open foil; transfer veggies to serving bowl. Sprinkle with cheese.
Source: McCormick Recipes

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Savory Broccoli Bread Pudding

6 cups 1" cubes Italian bread
1 pkg. frozen broccoli florets, thawed and chopped
4z sliced ham, chopped
1 jar roasted red peppers, drained and chopped
4 scallions, sliced
1 c. shredded reduced fat Italian blend cheese
1 ½ cups egg substitute or 6 large eggs
2 c. whole milk
1/4 tsp each dried thyme, salt and pepper

Coat a shallow 2 qt. baking dish with Pam. Spread ½ bread cubes over bottom.
Cover with ½ broccoli, ham, peppers, scallions and cheese.
Repeat layers once.
Whisk eggs, milk, thyme, salt and pepper to blend; pour over top.
Cover with foil; refrigerate at least 2 hours or overnight.
Heat oven to 350°F. Bake, covered, 1 hour.
Uncover; bake 5 minutes until knife inserted in center comes out clean.
Let stand 5 minutes before serving.
Source: Woman's Day Magazine

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Grilled Zucchini Rolls with Herbs and Cheese

3 zucchini (about 1/2 pound each), sliced lengthwise into 1/4-inch slices
1 tablespoon olive oil
1/8 teaspoon salt
Pinch freshly ground black pepper
1 1/2 ounces reduced-fat soft goat's cheese
1 tablespoon freshly minced parsley leaves
1/2 teaspoon lemon juice
2 cups baby spinach leaves
1/3 cup basil leaves

Discard the outermost slices of zucchini and brush the rest of the slices with the oil on both sides. Season with salt and pepper. Place on a preheated grill or grill pan for about 4 minutes on each side, or until tender.
In a small bowl combine the goat cheese, parsley leaves and lemon juice, mashing with a fork.
Put 1/2 teaspoon of the cheese mixture about 1/2-inch from the end of a zucchini slice. Top with a few spinach leaves and 1 small, or half of a large basil leaf. Roll up and place seam side down on a platter. Repeat with the rest of the zucchini slices.

Source: Healthy Appetite with Ellie Krieger

 

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Tangy Almond Garlic String Beans

Salt
1 pound string beans, trimmed
1/2 cup sliced almonds
1/2 cup olive oil
Salt
4 to 5 cloves garlic, smashed
1-inch piece ginger, grated
1/2 teaspoon dried red chili flakes
1/4 cup red wine vinegar

Bring a pot of salted water to a boil. Add the beans and cook for just 1 to 2 minutes, until the beans turn bright green. Strain them and run under cold water to stop them from cooking.
Heat a large nonstick skillet over medium heat. Add the almonds and toast them until golden brown, about 4 minutes, shaking the pan often to avoid burning the almonds. Remove the toasted almonds from the pan.
Return the skillet to the burner and increase the heat to medium-high. Heat the olive oil in the pan and add a few pinches of salt, the garlic, ginger, and chili flakes. Cook just until the garlic starts to brown. Add the vinegar and let cook down for 1 to 2 minutes. Remove pan from heat and toss in the beans to coat them thoroughly and evenly with the dressing.
Serve on a platter and scatter the top with the toasted almonds.

Courtesy Dave Lieberman

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zucchini

Goat Cheese Mashed Potatoes with Beef Coffee Gravy For Potatoes

2 pounds white russet potatoes, peeled and quartered
4 ounces goat cheese
4 tablespoons butter
1/2 cup evaporated milk, plus more as needed
Salt and white pepper, to taste

For Gravy:
1 (15-ounce) can beef broth
1 tablespoon Worcestershire sauce
1 teaspoon instant coffee
2 tablespoons cornstarch
1/4 cup water
3 tablespoons butter, cut into large chunks
Salt and pepper

For Potatoes: Place potatoes in a large pot and cover with cold water. Bring to a boil over high heat. Reduce to a simmer and cook until fork tender, about 10 to 15 minutes. Drain potatoes and put them into a large mixing bowl. With a handheld mixer on low speed, break up potatoes. Add the goat cheese, butter, and 1/2 cup of evaporated milk and whip potatoes on medium speed. Add additional milk until desired consistency is reached. Season with salt and white pepper to taste.

For Gravy: In a medium saucepan over high heat, bring the beef broth, Worcestershire sauce, and coffee to a boil. Reduce to a simmer. In a small bowl, dissolve the cornstarch in the water and add to broth mixture. Cook until the gravy has thickened to the consistency of cream. Whisk in butter 1 chunk at a time. Season with salt and pepper to taste.

Recipe courtesy of Sandra Lee

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zucchini

Mashed Yellow Turnips with Crispy Shallots hallots

1 1/2 cups light olive or vegetable oil
3 tablespoons unsalted butter
5 to 6 shallots, peeled and sliced into thin rings
2 large yellow turnips (rutabagas), about 4 pounds total (put fresh turnip in freezer overnight)
Kosher salt
1 cup whole milk
6 tablespoons (3/4 stick) salted butter
1/2 teaspoon freshly ground black pepper
1/4 tsp. nutmeg

Heat the oil and unsalted butter in a saucepan over medium-low heat until it reaches 220° F. Reduce the heat to low, add the shallots, and cook until they are a rich golden brown, 30 to 40 minutes. The temperature should stay below 260° F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.

Peel the turnips to remove the waxy skins and cut them into generous 1-inch chunks. Place them in a saucepan with water to cover and 1 teaspoon of salt. Bring to a boil and simmer, covered, until easily pierced by a paring knife, about 35 minutes. Drain.

In a separate saucepan, heat the milk and salted butter over low heat until the butter has melted and the milk just begins to simmer.

Puree the turnips in several batches in a food processor fitted with the steel blade. With the motor running, add the melted butter and milk in a steady stream. The turnips should be smooth.

Return the puree to the saucepan, season with 1 teaspoon salt and the pepper, 1/4 tsp. nutmeg and reheat, stirring, over medium heat. Serve piping hot, sprinkled generously with crispy shallots.


Copyright 1994, The Union Square Cafe Cookbook, by Danny Meyer and Michael Romano, All Rights Reserved and as reprinted in Barefoot Contessa Family Style, by Ina Garten, by permission of HarperCollins Publishers, Inc.

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Fresh Vegetable Saute

2 Tbsp. olive oil
1-1/2 cups broccoli flowerets
1-1/2 cups cauliflowerets
1 cup diagonally sliced carrots
3/4 cup sliced yellow squash
3/4 cup snow peas
1/2 cup sliced mushrooms
1/2 cup red pepper strips
1/2 cup onion wedges
1/4 cup red wine vinegar
1 envelope GOOD SEASONS Italian Salad Dressing Mix

Heat oil in large skillet over medium-high heat. Add vegetables; cook and stir until tender-crisp. Stir in vinegar and salad dressing mix; cook until thoroughly heated, stirring occasionally.Source: Kraft Foods

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Kathy's Mashed Cauliflower

2 heads cauliflower
3 cups chicken stock
2/3 lb pancetta
1 bunch green onions
1 cup sour cream
1/2 stick butter
1 clove minced garlic
salt & pepper to taste
A generous grating nutmeg
1/4 cup grated Parmigiano
2 cups grated cheddar (extra sharp)

Cut up the cauliflower and steam/boil in stock until soft. While the cauliflower is cooking, cut the pancetta up into small pieces and fry.
Then chop the onion up fairly fine, including the green portion.
When the cauliflower is soft, drain well. Add the butter and sour cream.
Use a mixer to mash the cauliflower until creamy.
Add the pancetta bits, green onion, garlic, salt, pepper, nutmeg, and 1 1/2 cups of the grated cheddar cheese and Parmigiano.
Mix well and pour into large casserole dish. Top with remaining 1/2 cup of cheese.
Bake at 350°F for 20-30 min, or until top begins to brown. Serve.

Source: Kathy's Kitchen - ref:02/04/06

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Smashed Potatoes and Cream Cheese

2 1/2 pounds small red potatoes or baby Yukon gold potatoes
1/2 cup half-and-half or whole milk
8 ounces plain cream cheese or veggie cream cheese, cut into pieces
10 chives or 2 scallions, chopped or snipped with kitchen scissors
Salt and pepper

Boil potatoes until tender, 15 minutes. While the water boils and when the potatoes are cooking, you can be working on the meatloaf recipe.
When the potatoes are tender, drain them and return them to the hot pot to let them dry out a bit.
Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes.
Then add chives and scallions and season with salt and pepper, to your taste.

Source: Rachael Ray, Food Network - ref:12/03/05

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zucchini

Crab Stuffed Portobellos

1/4 cup extra-virgin olive oil, eyeball it
4 large portobello mushroom caps, wiped with damp cloth
Grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
2 tablespoons butter, plus 1 tablespoon cut into small dice
1 bay leaf
2 ribs celery from heart of stalk
1 small onion, chopped
1 small red pepper, seeded and chopped
Salt and pepper
2 teaspoons crab boil seasoning (recommended: Old Bay)
or 1 teaspoon poultry seasoning plus 1 teaspoon paprika
2 teaspoons hot sauce, eyeball it
6 ounces lump crabmeat
3 slices white bread, toasted
1 cup chicken stock
A handful chopped parsley leaves

Heat a grill pan or large nonstick skillet over medium-high heat. Pour extra-virgin olive oil into a small dish. Using a pastry brush, coat mushroom caps with oil.
Grill 10 minutes, until tender and season with grill seasoning blend.
Meanwhile, preheat a medium skillet over medium to medium-high heat. Add remaining extra-virgin olive oil to pan -- left from brushing mushroom caps -- to skillet and combine with 2 tablespoons butter. Melt butter into oil and add bay leaf and chopped vegetables, season with salt and pepper and crab boil seasoning or, poultry seasoning and paprika. Saute until vegetables are tender, about 5 to 7 minutes. Add hot sauce to vegetables.
Run your fingers through the crab to make sure there are no pieces of shell in the meat. Break up crabmeat with fingertips and mix into veggies.
Butter toasted bread with remaining 1 tablespoon of diced butter. Add toast to veggies and moisten stuffing with chicken stock.
Adjust seasonings. Top cooked portobello caps with stuffing. Garnish with chopped parsley.
Source: Rachael Ray, Food Network - ref:10/01/05

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Fresh Asparagus and Wild Mushrooms

1 tbl. olive oil 1# wild mushrooms (shitakes,portabella,etc.)cut into quarters
2 garlic cloves, peeled and sliced
1 splash Madeira or dry white wine
1 bunch asparagus, cut in 2" segments, blanched
1 cup nicoise olives, pitted and chopped
1 tsp. sesame seeds, toasted
1 tsp. fresh thyme leaves
Salt and pepper to taste

Heat olive oil until it begins to smoke. Add in the mushrooms and wait 10 seconds before tossing.
Cook for 3 minutes. Add in the garlic and deglaze the pan with a splash of wine.
Add asparagus and heat through. Add in the olives, sesames, thyme and season to taste.

Source: Kathy's Kitchen - ref:05/07/05

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zucchini

Orange-Spiced Sweet Potato Casserole

5 large sweet potatoes, (about 4 pounds )
1 teaspoon grated orange peel
1/3 cup fresh orange juice
2 tablespoons butter - stick
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 cup chopped pecans
2 tablespoons all-purpose flour
1 tablespoon light brown sugar
1 tablespoon butter - stick, melted

Preheat oven to 400°F.
Wash and dry potatoes. Pierce potatoes in several places with a fork. Bake potatoes 1 hour or until tender. Cool. Peel potatoes, place in large bowl, and mash.
Stir in orange peel, orange juice, 2 tablespoons butter, 2 tablespoons brown sugar, cinnamon, cumin, and salt; mix well. Spoon into lightly greased 10x6-inch baking dish.
Combine pecans, flour, 1 tablespoon brown sugar, and 1 tablespoon butter; mix well. Sprinkle evenly over potatoes.
Bake 30 to 35 minutes or until hot. Let stand 5 minutes.
Nutrition Note: This recipe has been flavored with fresh orange and uses less sugar and butter than a traditional sweet potato casserole.
Nutrition Note: Sweet potatoes are loaded with vitamin A and have a low glycemic index rating, which is important for diabetics. The carbohydrates that are present break down more slowly causing glucose levels to rise more gradually.
Serving Suggestions: Baking sweet potatoes instead of cooking in water helps to bring out the natural sweet flavor
. Source: Kathy's Kitchen - ref:12/11/04

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zucchini


Haricots with Shallots and Pancetta

2# Haricots (French style green beans)
2 tbl. olive oil
1/4# Italian pancetta, diced (It. bacon)
2 tbl. unsalted butter
6 large shallots, peeled and sliced (2 cups)
1/2 tsp. Kosher salt
1/2 tsp. pepper

Bring large pot of salted water to boil. Cook beans 1 1/2 minutes. Drain. Immerse in ice water. When cold, drain and dry well.
Heat 1 tbl. oil in heavy pan; add pancetta and cook on medium low heat about 5 min. until crispy, stirring often. Remove to paper towels to drain. Discard fat. Heat remaining 1 tbl. oil and the butter to same pan, add shallots and saute over medium heat, 5-10 minutes until brown.
Add beans to shallots and toss well. Season salt and pepper to taste.
Serve immediately, topped with crisp bacon and onion mixture.

My Aunt Theresa - ref:09/11/04

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zucchini

Smothered Cauliflower

1 large cauliflower
1/2 cup mayonnaise
2 tbl. mustard
1/4 cup shredded cheese (cheddar, jack, or mozzarella)

Place cauliflower in a micro-proof bowl with a small amount of water in the bottom. Cover with saran wrap and microwave for about 10 minutes,or until tender.
Meanwhile mix the next three ingredients in a small bowl.
Drain cauliflower and top with sauce mix. Microwave until cheese is melted.

Source: Kathy's Kitchen - ref:05/08/04

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zucchini

Vegetable Strudel Filled with Broccoli, Corn and Tomatoes

1 10-ounce package frozen chopped broccoli, thawed and well drained
1 10-ounce package whole kernel corn, thawed and drained
2 plum tomatoes, seeded and chopped (1/2 cup)
1/4 cup thinly sliced green onion
1/4 teaspoon pepper
1 0.9-ounce package bearnaise sauce
6 sheets frozen phyllo dough (18x14-inch rectangles), thawed
3 tablespoons margarine or butter, melted

Combine broccoli, corn, tomatoes, onion, and pepper; set aside. Prepare sauce according to package directions, except use only 2 tablespoons margarine or butter. Stir 1/2 cup of sauce into vegetables. Cover and chill remaining sauce.
Brush one sheet of phyllo with some of the margarine. Keep remaining phyllo covered with a damp cloth. Top first sheet with another phyllo sheet; brush with margarine. Repeat with remaining phyllo and most of the margarine.
Spoon filling along one of the long sides of the phyllo stack in a 3-inch-wide strip, to within 1 inch of the edges. Starting from long side with filling, roll up jelly-roll style. Fold ends under. Place, seam side down, in an ungreased shallow baking pan. Brush with remaining margarine. Score top into 12 pieces. Bake in a 425 degree F oven for 18 to 20 minutes or until golden. Cool slightly.
Heat and stir remaining sauce over very low heat. If necessary, thin with milk. Slice the phyllo roll with a serrated knife. Serve with sauce. Serves 12.

Nutritional facts per serving:
calories: 117, total fat: 6g, saturated fat: 1g, cholesterol: 2mg, sodium: 191mg, carbohydrate: 14g, fiber: 1g, protein: 3g, vitamin A: 13%, vitamin C: 19%
Source: Better Homes and Gardens - ref:12/20/03

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zucchini

Calico Beans

1/2 cup bacon, chopped
1 pound lean ground beef
1 (15 ounce) can pork and beans
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can butter beans NOT drained
1 (15 ounce) can lima beans, drained
1/2 cup ketchup
1 cup packed brown sugar
1 cup chopped onion
1 cup chopped celery
3 tablespoons white wine vinegar
1 teaspoon mustard powder

Preheat oven to 350°.
Crumble and brown beef, drain and set aside. Cook bacon and break apart.
In a four quart casserole dish, mix together the bacon, ground beef, pork and beans, kidney beans, butter beans, lima beans, ketchup, onion, vinegar, dry mustard and celery.
Cover and bake for 1 hour
. Josh Lutz - ref:01/04/03

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zucchini

Irish Potato Casserole

2 cups peeled and shredded potatoes
1/2 cup melted butter
2 eggs, beaten
1 teaspoon minced onion
1 teaspoon salt
1/4 teaspoon paprika
1/2 cup milk
1/2 cup shredded sharp Cheddar cheese

Preheat oven to 350°F (175°C). Butter a 1.5 quart baking dish.
In a medium bowl, combine the potatoes, butter, eggs, onion, salt and paprika. Mix well.
Place potato mixture into the prepared baking dish and pour milk over top.
Bake in the preheated oven for 40 minutes.
Sprinkle top with cheese, return to oven and bake until cheese melts and is slightly browned. Makes 6 servings.
allrecipes - ref:03/23/02

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"French Fried" Onion Rings

1 large sweet onion, cut into 1/4" slices (Vidalia or Maui are best)
½ c. skim milk
3/4 cup plain dried bread crumbs
1 tsp. chili powder
½ tsp. salt
1 tbl. + 1 tsp. vegetable oil

In 9x13" glass dish, combine onion and milk; let stand 30 min., turning frequently.
On wax paper, combine bread crumbs, chili powder and salt. Preheat oven to 450°F.
Spray non-stick jelly-roll pan with cooking spray. Turn onion rings into bread
crumb mixture to coat. Place onion rings in pan; drizzle evenly with oil.
Bake 5 min. on each side.
Kathy's Kitchen - ref:02/23/02

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Crockpot Squash with Apples

5 pounds butternut squash
4 apples
1/2 cup butter, melted
1 cup brown sugar, packed
2 tablespoons flour
2 teaspoons salt
1 teaspoon mace
Pam spray

Cut squash in half, remove seeds and fibers; pare and cut in 1/2 inch slices. Pare and core apples; cut in 1/2 inch slices. Combine the melted butter, sugar, flour, salt and mace. Layer one half the squash in the bottom of the removable liner which has been sprayed with Pam; top with one half the apple slices and one half the sugar mixture. Repeat layers. Place in base. Cover and cook on low 6-7 hours or high 3 1/2 hours.
Kathy's Kitchen - ref:10/06/01

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Vegetable Nachos

16 7-to 8-inch flour tortillas
1/2 cup fat-free dairy sour cream
1 tablespoon finely snipped
fresh cilantro
1 small zucchini, quartered lengthwise and thinly sliced (about 1 cup)
1 medium red or yellow onion, chopped
1/2 cup shredded carrot
1-1/2 teaspoons ground cumin
1 tablespoon cooking oil
1 15-ounce can pinto beans, rinsed and drained
1 4-ounce can diced green chili peppers, drained
1/2 cup seeded and chopped tomato
3/4 cup shredded reduced-fat cheddar cheese (3 ounces)
Fresh cilantro (optional)
Salsa (optional)

Cut flour tortillas into 6 wedges each. Arrange wedges in a single layer on ungreased baking sheets. Bake in a 350°F oven for 10 to 15 minutes or until dry and crisp. In a small mixing bowl stir together the sour cream and finely snipped cilantro; cover and chill. In a large skillet cook zucchini, onion, carrot, and cumin in hot oil over medium heat for 3 to 4 minutes or until vegetables are crisp-tender. Stir in pinto beans. Arrange tortilla chips on an 11-or 12-inch ovenproof platter or on a baking sheet. Spoon the bean mixture onto the chips. Sprinkle with chili peppers and tomato; top with cheese. Bake in a 350°F oven for 5 to 7 minutes or until cheese is melted. To serve, transfer nachos to a serving platter. If desired, garnish with additional cilantro. Pass the sour cream mixture and, if desired, the salsa. Makes 8 servings.
Make-ahead tip: Prepare the tortilla chips; cool and store in an airtight container at room temperature for up to 4 days or in freezer up to 3 weeks.
Nutrition facts per serving: 234 calories, 7 g total fat, 2 g saturated fat, 7 mg cholesterol, 498 mg sodium, 32 g carbohydrate, 4 g fiber, 10 g protein. Thanks to Better Homes and Gardens - ref:03/03/01

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Carrot Loaf

1 cup shredded carrot
½ cup milk
½ cup walnuts
1 tbl. butter
1 cup bread crumbs
1 small onion
Salt to taste

Mix well. Bake at 350°F for 30 min.
Pam's Pea Patch - ref:03/24/01

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Rob's Vegan Chili

olive oil
1 large yellow onions -- diced (1 to 2)
2 cloves garlic -- minced
1 red pepper -- diced fairly large
1 green pepper -- diced fairly large
2 cans crushed tomatoes -- (28 oz.)
1 tablespoon cumin
1 tsp cayenne (or to your taste)
1 pkg.frozen corn
2 cans black beans (or any other kind of beans you like - chickpeas work well -- too)
1 cup picante sauce (Shotgun Willie's green -- (1 to 1.5) sauce -very hot- works well)
salt to taste
grated cheddar -- if desired
cashew nuts -- if desired

Saute onions in the olive oil. (I used cooking wine instead to cut out the fat). Add garlic a bit later. After onion and garlic are have turned golden brown, add cumin, cayenne, and whatever other spices you might like. Fry for a couple of minutes. Next, add the peppers, saute them for a few minutes. Put the crushed tomatoes, corn, beans and picante sauce into the crock pot, and add the onion mixture. Cook on low about 10 hours. Serve with grated cheddar and cashew nuts, if desired.
Note:
I didn't have room in my crockpot for 2 cans of crushed tomatoes, and I had to cut back a little on the corn too, so you will have to vary the sizes above depending on the size of your crockpot.
Exported from MasterCook

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Zucchini Rounds

1/3 cup Bisquick
1/4 cup grated cheese
1/8 teaspoon pepper
2 slightly, beaten eggs
2 cup shredded unpared zucchini, 2 medium zucchini
2 tablespoons butter

In mixing bowl stir together Bisquick, cheese & pepper.
Stir in beaten eggs just until moistened.
Fold in zucchini. In 10" skillet melt margarine.
Using 2 tablespoons mixture for each round,
cook four rounds at a time about 2-3 min. on each side.
Keep warm while cooking remaining rounds.
From Aunt Mary's Archives - ref:9/23/00

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Speedy Spinach Squares Alfredo

1 can Refrigerated pizza crust
1 c. Frozen cut leaf spinach
½ c. Purchased Alfredo sauce
1 jar Sliced mushrooms
2 c. Shredded mozarella cheese
1 c. Cooked ham, 2x1/2" strips
1/3 c. Chopped red bell pepper
Grated parmesan cheese
Crushed red pepper flakes

Heat oven 425°F.
Lightly grease 13x9" baking dish. Unroll dough; place in greased baking dish.
Starting at center, press out dough with hands over bottom and halfway up sides.
Place spinach in small microwave safe dish. Cover; microwave on high for 2 min.
Drain well; squeeze out moisture. Pat dry with paper towel.
Spoon and spread Alfredo sauce over dough. Arrange spinach over sauce; press slightly.
Top with mushrooms, mozzarella cheese, ham and bell pepper.
Bake for 15-17 min. or until crust is golden brown.
Cut into squares. Sprinkle with parm. cheese and red pepper flakes, if desired. 8 servings.
Kathy's Kitchen - ref:2/21/99

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Smothered Okra

1 lb. shrimp
1 large onion
4-5 tablespoon cooking oil
1 large bell pepper
2 lb. cut okra
4 cloves of garlic
1 fresh creole tomato
1 lb. Ham seasoning * & smoke sausage
*Ham seasoning is cut up or diced ham.

Saute' tomato, onion, garlic, and bell pepper in cooking oil.
When seasoning is tender, put okra in pot. Cover for 15 minutes. Take cover off pot.
Cook down until all okra are soft for about 45 min.- 1 hr. on low-med heat.
Be sure to stir well or okra will stick. Add ham seasoning (diced or cut ham),
smoke sausage, and shrimp. Cook for about 15 - 20 minutes. Add salt and pepper to taste.
Thanks to my cyberfriend Jacinta - ref: 06/14/98

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Slow-Roasted Tomatoes

4 lb. plum tomatoes, halved lengthwise
6 garlic cloves, minced
5 tablespoons extra-virgin
olive oil

Preheat oven to 2OO°F.
Put tomatoes, cut sides up, in 2 large shallow baking pans.
Combine garlic and oil and spoon over tomatoes.
Season tomatoes with salt and pepper and roast in oven 6 to 8 hours
(tomatoes will be reduced in size but will retain their shape).
Cool tomatoes.

Cooks' note:
Roasted tomatoes keep in an airtight container, chilled, 2 weeks.
Bring to room temperature before using. Serves 4 to 6
from: GOURMET/SEPTEMBER 1999 - ref:5/27/00

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Slow-Cooker Scalloped Potatoes And Ham

3# med. potatoes, peeled and sliced
1 onion, chopped
1 c. shredded cheddar cheese
1 c. chopped, cooked ham
1 can cream of mushroom soup
1/2 c. water

Combine the potatoes, onion, cheese and ham in a slow-cooker (crock pot).
Stir together the mushroom soup, and water in a small bowl until well blended.
Pour over potato mixture. Cover crock pot.
Cook on high for 4 hours. Stir the mixture just before serving.

Kathy's Kookbook - ref:04/12/98

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Potatoes Au Gratin

1 bag of frozen hash brown potatoes (Ore Ida) completely thawed.
8 oz. Sour cream
3 Tbls. onion flakes (or minced onion will do)
1 stick margarine or butter, melted
1 can Cream of Chicken soup (undiluted)
1 cup grated sharp cheddar cheese
1/4 cup grated parmesan cheese

Combine all of the ingredients mixing thoroughly,
except the grated cheddar.
Bake at 350 F. for 35-40 minutes (or until bubbly).
Top with the grated cheddar; return to the oven to melt the cheese.

*Note: Cream of Mushroom or Celery soup may be substituted.
To reduce the fat content, I suggest non-fat sour cream,
reduced fat soup, and low fat cheddar cheese.
Thanks to Susan - ref: 09/13/98

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Fried Green Tomatoes, Mozzarella, And Basil

2 pounds green tomatoes (about 4 medium),
cut into 1/4-inch-thick slices
1/2 cup yellow cornmeal
1 pound sliced bacon, cooked until crisp,
reserving 1/3 cup drippings, and drained on paper towels
8 large slices firm white sandwich bread
3/4 pound fresh mozzarella, cut into 1/4-inch-thick slices
24 fresh basil leaves, washed well and spun dry

Preheat broiler.
In a small bowl coat 4 tomato slices evenly with cornmeal and season with salt. In a 10- to 12-inch heavy skillet heat 1/4 cup reserved bacon drippings over moderate heat until hot but not smoking and cook tomatoes until golden brown on both sides, about 5 minutes, transferring them as cooked to paper towels to drain. Coat and cook remaining tomatoes in same manner, using additional drippings if necessary.
On a baking sheet broil one side of bread slices about 3 inches from heat until golden. Make sandwiches by layering, on untoasted sides of bread, mozzarella, basil, tomatoes, and bacon.
Top with remaining bread slices, toasted sides up. Makes 4 sandwiches

From Susan - ref: 09/27/98

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Pam's Stuffed Cabbage Rolls

12 large cabbage leaves
1 egg
1/4 c. chopped onion
1/4 c. green pepper and jalapeno
Salt and Pepper
1# ground beef
½# hot Italian sausage
Sauce:
1 8z can tomato sauce
1 tbl. brown sugar
1 tbl. lemon juice
1 tsp. Worcestershire

Immerse cabbage leaves in boiling water until they get limp and easy to handle. Drain.
Combine rest of ingredients, except sauce. Mix well.
Place 1/4 c. of meat mixture in center of each cabbage leaf.
Fold in sides and roll ends over meat. Place in greased crock pot or greased casserole dish.
Combine sauce ingredients and mix well. Pour over cabbage rolls. Cover and cook on low 7-9 hours in crock pot or place in casserole dish in 350°F. oven,
covered for 30 min., then uncovered for 30 min.
Serve with rice.
Thanks to my sister Pam Pt. St. Lucie, FL - ref:02/15/98

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Hopping John

8z pkg. black-eyed peas
1 ham hock, quartered
1 small onion, chopped
1 tsp. salt
1 tsp. cayenne pepper
1 c. long-grained rice

Soak peas 1 hour in cold water to cover; drain. Place ham hock in large saucepan; cover with water. Cook 30 min.
Add peas, onion, salt, cayenne, and enough water to cover. Cook covered 45 min.; add water as needed. Stir in rice and cover. Cook 30 min. or until rice and peas are tender.
Remove ham hock; discard bone and fat. Stir ham back into Hopping John.
Add 1 can tomatoes, if desired. (A MUST ON JANUARY 1ST)

Encyclopedia of Creative Cooking - ref:12/28/97

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Dinner In A Pumpkin

1 small to medium pumpkin
1 4-oz can sliced mushrooms, drained
1 onion, chopped
1 10-oz can cream of chicken soup
2 tbl. vegetable oil
1 8-oz can sliced water chestnuts, drained
1 1/2 to 2 lbs ground beef
1 1/2 cups cooked rice
2 tbl. soy sauce
2 tbl. brown sugar

Cut off top of pumpkin; clean out seeds and pulp. Paint on appropriate face on front of pumpkin with permanent marker or acrylic paint.
In a large skillet, saute' onion in oil until tender; add meat and brown.
Drain drippings from skillet. Add soy sauce, brown sugar, mushrooms and soup;
simmer 10 minutes, stirring occasionally. Add cooked rice and water chestnuts.
Spoon mixture into pumpkin shell.
Replace pumpkin top and place entire pumpkin, with filling, on a baking sheet.
Bake for 1 hour in 350°F oven or until inside meat of pumpkin is tender.
Put pumpkin on a plate; remove top and serve.
For your vegetable, scoop out cooked pumpkin and serve. Serves 6 people.

From the Girl Scouts and Girl Guides Mailing List - ref:10/24/99

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California Broccoli Casserole

3 1/4 c. fresh broccoli, cut up
1/4 c. chopped pimento
1 c. evaporated milk
3 Tbsp. grated parmesan
3/4 tsp. mixed Italian herbs
1/4 c. chopped green onion
3 eggs
1/2 c. low fat cottage cheese
3 Tbsp. dry sherry
Salt and pepper to taste

Preheat oven to 350°F.
Lightly steam broccoli until tender. Arrange broccoli, green onion, and pimento in a 2 qt casserole dish coated with vegetable spray. In blender, combine eggs, milk, cottage cheese, parmesan, sherry, herbs, salt, and pepper.
Blend well. Pour over broccoli mixture. Bake 35 minutes. Serves 4.

Amy - ref:11/01/98

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Black-Eyed Pea Casserole

1 pound of lean ground meat (ground turkey?)
1 small onion, diced
1 small green bell pepper, diced
1 small red bell pepper, diced
1 small yellow bell pepper, diced
1 can diced tomatoes with green chilies
1 can steelblue-eyed peas
2 teaspoons Creole seasoning
1 1/2 cups cooked brown rice
1/4 cup grated low-fat Parmesan cheese
1/8 cup of bread crumbs
(Whole wheat if you can find it,
or make your own from toasted whole wheat bread

Brown ground beef, in a sauce pan, a little browner than usual, to get as much fat out as possible. Drain as usual. Put meat in colander.
With hot tap water, pour about 4 cups of hot water over the meat to rinse a little more fat from it. No more water than that or it will start washing some of the nutrients and taste from it. This should lower the fat content even more. Return meat to sauce pan. Add onions and bell peppers to meat and cook for 10 minutes. Add tomatoes and steelblue-eyed peas and simmer 10 minutes. Remove mixture from fire and mix in rice and seasoning.
Place mixture in a 2 quart casserole dish and top with bread crumbs and cheese.
Bake in oven 15 minutes. Serves 6.
(If you don't like that much bell pepper, decrease the amount and add celery or fresh broccoli or another fat burning food.) From Sharon - ref:12/30/00

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Baked Beans

1 large can of Campbell's pork & beans
Sprinkle brown sugar
A little molasses
Pepper & dry mustard
1 onion
Less than 1/2 cup Tomato juice
Salt pork or bacon

Kathy"s Variations:
Ketchup or bbq sauce
Couple of sprinkles of tabasco sauce
Spicy mustard, instead of dry mustard
Substitute Snap-E-Tom juice
Original: Bake at 350°F. for 2 hours.
Kathy: Throw everything into the crock pot for 6 to 8 hours.

Thanks to my Aunt Mary Sandisfield, MA - ref:7/18/99

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Swiss Asparagus Au Gratin

1/2 cup water
1 1/2 lb. asparagus spears, trimmed
1/2 cup Swiss cheese, shredded
1/4 cup dry bread crumbs
2 tbl. butter, melted
1/2 tsp. dry mustard
1/8 tsp. pepper

Heat oven to 400°F.
Bring 1/2 c. water to boil in 10" skillet; Add asparagus. Cook 2 min.; Drain (Asparagus will still be crisp). Place in 10x6" baking dish. Mix remaining ingredients; Sprinkle over asparagus. Bake 8-10 min. Or until cheese mixture is lightly browned.

From the Official U.S. Olympic Training Table Cookbook - ref: 05/17/98

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Acorn Squash Chili

1 acorn squash (I par cook in microwave)
1.5 tbl. olive oil
1 med. chopped onion
1 green pepper, diced
2 tbl. chili powder
1.5 tbl. ground cumin
½ tsp. cayenne
¼ tsp. cinnamon
3 cans (14.5) stewed tomatoes
1 can (14.5 oz) dark red kidney beans, rinsed and drained
1 tbl. cider vinegar
½ tsp. salt
Sour cream or plain yogurt

After par cooking squash, quarter and scoop out seeds and peel. Cut into ½ inch cubes. Heat oil, add onion and pepper, stir to cook until onion is translucent. Stir in squash, seasonings, and tomatoes with juices, beans, vinegar and salt. Cover and cook until squash is tender but still holds its shape. Top with sour cream or yogurt. Good served over brown rice. I usually just combine the ingredients and put on low in the crockpot.
Source: from the kitchen of Ramona

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Broccoli Ham Ring

1/4 pound ham
1/4 pound fresh broccoli
1 small onion
1/2 cup fresh parsley
6 ounces swiss cheese,shredded
2 tablespoons dijon mustard
1 teaspoon lemon juice
16 ounces refrigerated crescent rolls
1-1/2 cups cheese, grated

Preheat oven to 350°F. Coarsely chop ham, broccoli, onion, and parsley with food chopper.
Coarsely grate cheese, 1-1/2 cups, with grater/slicer. Mix all ingredients except crescent rolls and set aside.
Arrange crescent triangles in a circle on baking stone with bases overlapping in center and points to the outside. There should be a 3 inch diameter circle in the center.
Evenly spoon filling over base. Fold points of triangles over filling and tuck under base at center.
Filling will not be completely covered. Bake 20-25 minutes. 6-8 servings.

Source: Kathy's Kitchen - ref:03/25/06

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Roasted Garlic Mashed Potatoes

8 to 10 cloves garlic
2 pounds potatoes or other potatoes, cut up
1/3 cup dairy sour cream
1/4 cup milk
1 tablespoon snipped fresh rosemary,
thyme, or oregano
1/2 teaspoon salt
1/4 teaspoon pepper

To roast garlic, wrap unpeeled garlic cloves in foil. Bake in a 400° F. oven for 25 to 35 minutes or until cloves feel soft when pressed.
When cool enough to handle, squeeze garlic paste from peels.
Meanwhile, in a covered kettle cook potatoes in a small amount of boiling water
for 20 to 25 minutes or until tender. Drain; return to kettle.
Mash potatoes and garlic paste with a potato masher or an electric mixer on low speed.
Add sour cream; milk; rosemary, thyme, or oregano; salt; and pepper.
Beat until light and fluffy. Makes 6 servings.

BETTER HOMES AND GARDENS - ref:12/19/99

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Fresh Cucumber Salad

7-cups unpeeled pickling cucumbers sliced thin (about 7 large dills) or regular cucumber and treat it like you would if you were having salad
1-cup sliced onions
1-cup sliced bell peppers
1-tbsp salt
1-cup white vinegar
2-cups sugar
1-tsp celery seed
1-tsp mustard seed

Mix cucumbers, onions, peppers and salt; set a side. Put vinegar, sugar, celery seed and mustard seed in a pot and bring to a boil. Remove from heat and let cool for one hour. Pour mixture over cucumbers. Put in jars and store in refrigerator.
Will keep up to 2 months. * you can add cauliflower and carrot(thinly sliced). Makes 2 quart jars

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Spicy Cucumber Salad

1 cup seasoned rice vinegar
1 teaspoon crushed red pepper flakes
1 tablespoon plus 1 teaspoon finely grated peeled fresh ginger
4 pounds seedless cucumbers, halved crosswise

Combine all and refrigerate several hours. Source: Ladies' Home Journal

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