Saturday, July 14, 2007

Zucchini, Zucchini, Everywhere!!

No, I don't have a garden. I wouldn't be able to do it justice. I don't have time or the talent. I can't grow anything. My mother on the other hand could grow a stick if she stuck it in dirt. Unfortunately, I did not inherit her green thumb.

I do have friends though, and they know how much I love veggies, so I am gifted with them occasionally. Right now it seems the zucchini is in full force! If you find yourself in the same situation, here are some recipes to help you out.

Cheesy Zucchini with Tomato

vegetable cooking spray

1/2 cup of chopped onion

1 clove garlic,minced

large zucchini, sliced

1/2 cup (2 ounces) of shredded low fat process American cheese

3 small tomatoes, sliced

4 eggs

1/2 cup of skim milk

1/4 teaspoon of dried whole oregano

1/4 teaspoon of dried basil

1 tablespoon of grated Parmesan cheese

Coat a small skillet with cooking spray, place over medium heat until hot. Add the onion and garlic, and sauté until tender. Remove from heat and set aside. Layer half of zucchini in a 2 quart shallow baking dish coated with cooking spray. Sprinkle with half each of shredded cheese and sautéed mixture. repeat layers, with remaining zucchini, shredded cheese, and sautéed mixture. arrange sliced tomatoes around edge of dish. Combine the eggs, milk and herbs, stirring until blended. Pour evenly over top of vegetables, and sprinkle with Parmesan cheese. Bake, uncovered at 350ºF. for 40 minutes. Makes 8 servings


Hot Zucchini Squares

3 cups of grated unpeeled zucchini

1 cup of Bisquick mix

1/2 cup of finely chopped onion

1/2 cup of grated parmesan cheese

2 tablespoons of snipped parsley

1/4 teaspoon of salt

1/2 teaspoon of dried oregano leaves

Dash pepper

1 clove garlic, finely chopped

1/2 cup of vegetable oil

4 eggs, slightly beaten

Preheat oven to 350ºF. Grease oblong pan, 13x9x2. Mix all ingredients thoroughly. Pour into pan and spread evenly. Bake until golden brown, about 45 minutes (maybe 10 minutes longer). Cut into pieces 1 or 2 inches. Serve warm. Makes 4 dozen appetizers.


Sausage Zucchini Boats

4 medium zucchini squash

1/4 pound of bulk sausage

1/4 cup of chopped onion

1/2 to 3/4 cup of fine cracker crumbs

Dash garlic powder

Pepper to taste

1/4 teaspoon of salt

1 egg, slightly beaten

1/4 teaspoon of thyme

1/2 cup of grated parmesan cheese divided

Trim stem and blossom ends off zucchini and cook in boiling water 7 to 10 minutes, just until crisp tender, drain. Cut each squash in half lengthwise, carefully spoon out pulp, leaving shell intact. Mash pulp and drain. Brown sausage and onion; drain. Combine all ingredients except half of cheese. Fill squash boats and bake 20 minutes at 400ºF. Sprinkle remainder of cheese on top of boats and slip momentarily under broiler in a 9 x 13 inch pan. Serves 4.

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