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Zuchini On Sale!!!
- Thread starter susan
- Start date
REC: Zucchini & Potatoes With Herb Sauce...
Zucchini And Potatoes With Herb Sauce
Recipe By :Gourmet
Serving Size : 12 Preparation Time :1:00
2 pounds zucchini -- peeled and cut into 1/4-inch thick slices
3 tablespoons olive oil
Salt and pepper
1 1/2 pounds baking potatoes
For Herb Sauce:
1/4 cup Italian parsley -- leaves only
1/4 cup capers -- preserved in wine vinegar, drained
1/2 tablespoon fresh tarragon leaves
1 extra large hard boiled egg
1 teaspoon anchovy paste
1 teaspoon Dijon mustard
2 tablespoons fresh lemon juice
1/2 cup olive oil
Salt and freshly ground black pepper
Preheat oven to 450 degrees.
In a shallow baking pan toss zucchini with 1 tablespoon oil and salt and pepper to taste and spread in one layer in pan. Roast until golden, about 10 to 15 minutes. Peel potatoes and cut crosswise into 1/4-inch thick slices. In a shallow baking pan toss potatoes with oil and salt and pepper to taste and spread in one layer in pan. Roast potatoes until golden, about 20 minutes. Potatoes may be roasted 8 hours ahead and kept covered at room temperature.
Make herb sauce:
Finely chop the parsley, capers, tarragon and hard boiled egg. Transfer to a medium sized bowl, and stir in remaining ingredients. Season with salt and pepper.
Arrange the zucchini and potato slices on a platter and drizzle with the herb sauce.
Zucchini And Potatoes With Herb Sauce
Recipe By :Gourmet
Serving Size : 12 Preparation Time :1:00
2 pounds zucchini -- peeled and cut into 1/4-inch thick slices
3 tablespoons olive oil
Salt and pepper
1 1/2 pounds baking potatoes
For Herb Sauce:
1/4 cup Italian parsley -- leaves only
1/4 cup capers -- preserved in wine vinegar, drained
1/2 tablespoon fresh tarragon leaves
1 extra large hard boiled egg
1 teaspoon anchovy paste
1 teaspoon Dijon mustard
2 tablespoons fresh lemon juice
1/2 cup olive oil
Salt and freshly ground black pepper
Preheat oven to 450 degrees.
In a shallow baking pan toss zucchini with 1 tablespoon oil and salt and pepper to taste and spread in one layer in pan. Roast until golden, about 10 to 15 minutes. Peel potatoes and cut crosswise into 1/4-inch thick slices. In a shallow baking pan toss potatoes with oil and salt and pepper to taste and spread in one layer in pan. Roast potatoes until golden, about 20 minutes. Potatoes may be roasted 8 hours ahead and kept covered at room temperature.
Make herb sauce:
Finely chop the parsley, capers, tarragon and hard boiled egg. Transfer to a medium sized bowl, and stir in remaining ingredients. Season with salt and pepper.
Arrange the zucchini and potato slices on a platter and drizzle with the herb sauce.
REC: Judy's Zucchini Pickles from Zuni Cafe...
Judy’s Zucchini Pickles
Recipe By :Judy Rodgers/Zuni Cafe
1 pound zucchini -- washed, trimmed, and very thinly sliced
1 medium yellow onion -- very thinly sliced
2 tablespoons fine sea salt
2 cups apple-cider vinegar
1 cup sugar
1 1/2 teaspoons dry mustard
1 1/2 teaspoons mustard seeds -- yellow, slightly crushed
1 teaspoon ground turmeric
1. Combine zucchini and onion in a large shallow bowl. Add salt; toss to combine. Add a few ice cubes and enough cold water to cover, stirring until salt dissolves. Let stand, at room temperature, until zucchini are slightly salty and softened, about 1 hour.
2. Drain, removing any remaining ice cubes. Dry thoroughly between two towels, or spin, a few handfuls at a time, in a salad spinner (excess water will thin the flavor and spoil the pickle). Rinse and dry the bowl. Return the zucchini and onion to the dry bowl.
3. In a saucepan, combine vinegar, sugar, dry mustard, mustard seeds, and turmeric, over medium heat; simmer for 3 minutes. Remove from heat, and let stand until just warm to the touch.
4. Pour the cooled brine over the zucchin-and-onion mixture, stirring to combine. Transfer to sterilized jars. Cover, and refrigerate for 1 to 2 days before serving. Will keep for about 3 months, refrigerated, in an airtight container.
Judy’s Zucchini Pickles
Recipe By :Judy Rodgers/Zuni Cafe
1 pound zucchini -- washed, trimmed, and very thinly sliced
1 medium yellow onion -- very thinly sliced
2 tablespoons fine sea salt
2 cups apple-cider vinegar
1 cup sugar
1 1/2 teaspoons dry mustard
1 1/2 teaspoons mustard seeds -- yellow, slightly crushed
1 teaspoon ground turmeric
1. Combine zucchini and onion in a large shallow bowl. Add salt; toss to combine. Add a few ice cubes and enough cold water to cover, stirring until salt dissolves. Let stand, at room temperature, until zucchini are slightly salty and softened, about 1 hour.
2. Drain, removing any remaining ice cubes. Dry thoroughly between two towels, or spin, a few handfuls at a time, in a salad spinner (excess water will thin the flavor and spoil the pickle). Rinse and dry the bowl. Return the zucchini and onion to the dry bowl.
3. In a saucepan, combine vinegar, sugar, dry mustard, mustard seeds, and turmeric, over medium heat; simmer for 3 minutes. Remove from heat, and let stand until just warm to the touch.
4. Pour the cooled brine over the zucchin-and-onion mixture, stirring to combine. Transfer to sterilized jars. Cover, and refrigerate for 1 to 2 days before serving. Will keep for about 3 months, refrigerated, in an airtight container.
A favorite here is to grill zucchini slices. Rec: Grilled Ratatouille Salad with Feta Cheese
When I'm in a hurry I just slice the zucchini either widthwise or lengthwise, brush with a little olive oil on both sides and sprinkle lightly with salt and pepper, garlic powder and sometimes dried herbs, then grill.
Here's another recipe which is delicious and so easy. Definitely a keeper. Sometimes I chop the grilled veggies and added to pasta then top with the feta. Click on the link for more reviews.
Grilled Ratatouille Salad with Feta Cheese
Brush thick slices of country bread with olive oil to grill alongside the vegetables.
1 12- to 14-ounce eggplant, cut into 1/2 inch-thick rounds
1 zucchini, quartered lengthwise
1 red bell pepper, cut lengthwise into 6 strips
1 medium onion, cut into 1/2 inch thick rounds
3 tablespoons purchased garlic-flavored olive oil
2 to 3 teaspoons balsamic vinegar
2/3 cup crumbled feta cheese
2 tablespoons slivered fresh basil
Prepare barbecue (medium-high heat). Place eggplant, zucchini, red bell pepper and onion on baking sheet. Drizzle with oil and sprinkle with salt and pepper; turn to coat. Grill vegetables until tender and tinged with brown, turning frequently, about 6 minutes for eggplant and zucchini and about 10 minutes for red bell pepper and onion.
Divide vegetables between 2 plates; drizzle with vinegar. Sprinkle cheese and basil over and serve.
Makes 2 servings (can be doubled).
Source: 8/00 Bon Appetit
http://www.epicurious.com/recipes/recipe_views/views/103770
When I'm in a hurry I just slice the zucchini either widthwise or lengthwise, brush with a little olive oil on both sides and sprinkle lightly with salt and pepper, garlic powder and sometimes dried herbs, then grill.
Here's another recipe which is delicious and so easy. Definitely a keeper. Sometimes I chop the grilled veggies and added to pasta then top with the feta. Click on the link for more reviews.
Grilled Ratatouille Salad with Feta Cheese
Brush thick slices of country bread with olive oil to grill alongside the vegetables.
1 12- to 14-ounce eggplant, cut into 1/2 inch-thick rounds
1 zucchini, quartered lengthwise
1 red bell pepper, cut lengthwise into 6 strips
1 medium onion, cut into 1/2 inch thick rounds
3 tablespoons purchased garlic-flavored olive oil
2 to 3 teaspoons balsamic vinegar
2/3 cup crumbled feta cheese
2 tablespoons slivered fresh basil
Prepare barbecue (medium-high heat). Place eggplant, zucchini, red bell pepper and onion on baking sheet. Drizzle with oil and sprinkle with salt and pepper; turn to coat. Grill vegetables until tender and tinged with brown, turning frequently, about 6 minutes for eggplant and zucchini and about 10 minutes for red bell pepper and onion.
Divide vegetables between 2 plates; drizzle with vinegar. Sprinkle cheese and basil over and serve.
Makes 2 servings (can be doubled).
Source: 8/00 Bon Appetit
http://www.epicurious.com/recipes/recipe_views/views/103770
Rec: Scarpaccia Viareggina (Savory Zucchini Tart)...from a class I took with Carol Field
Scarpaccia Viareggina (Savory Zucchini Tart)
from Carol Field's book "Italy in Small Bites"
"Easy to make and versatile in it's uses, scarpaccia is a perfect little bite to serve with a glass of wine. You can also cut it in wedges and serve as an antipasto or as a perfect centerpiece for a light lunch or supper.
The secret to making a successful scarpaccia lies in pouring the batter no more that 1/4 inch deep in the baking pan. Just oil two round 10- to 11-inch round metal pie pans divide the batter between them, and you'll have the real thing."
Salt
8 ounces young zucchini, finely sliced
1 medium-size white onion, finely diced
1 cup unbleached all-purpose flour
1/2 teaspoon sea salt
1 1/3 cups milk or water
1/2 cup olive oil
1 egg (optional)
8 ounces zucchini blossoms, roughly sliced (optional)
abundant freshly ground pepper
Salt the zucchini and onions, and leave them to drain in a colander for 30 minutes.
Preheat the oven to 450 degrees.
Sift the flour and sea salt together. Whisk in the milk or water, then 1/4 cup of the olive oil, to make a batter that is quite liquid. Whisk in the egg, if you are using it. Stir in the zucchini, the flowers if you are using them, and the onions.
Use two 10- or 11-inch metal pie pans. Pour two tablespoons of the remaining oil in each pan, rubbing a little on the sides to prevent the scarpaccia from sticking. Divide the batter between the two pans, pouring it into a depth no greater than 1/4 inch. Smooth the top to prevent the zucchini slices from protruding from the batter. Grind a substantial amount of pepper over each one.
Bake for 20 minutes, then reduce temperature to 425 F. and continue baking for 8 to 15 minutes, until deep golden. Grate more pepper over the top, cut in wedges, and serve warm or at room temperature.
Serves 10 to 12 as an appetizer, 2-4 as lunch.
Source: Carol Field from Italy in Small Bites
Pat’s notes: A very thin tart. I often think of a tart as being fairly thick but this is more of a pancake type thickness, very tasty though and perfect as an appetizer with a glass of vino. Oh, and the recipe specifies using two10 or 11" pie pans but in class they ran out of that size so Carol Field winced and said we could use 3 8-inch pans which seemed to work out okay. The point was not to try to put all that batter into 2 8-inch pans because the outcome would not be the thin tart as described.
Scarpaccia Viareggina (Savory Zucchini Tart)
from Carol Field's book "Italy in Small Bites"
"Easy to make and versatile in it's uses, scarpaccia is a perfect little bite to serve with a glass of wine. You can also cut it in wedges and serve as an antipasto or as a perfect centerpiece for a light lunch or supper.
The secret to making a successful scarpaccia lies in pouring the batter no more that 1/4 inch deep in the baking pan. Just oil two round 10- to 11-inch round metal pie pans divide the batter between them, and you'll have the real thing."
Salt
8 ounces young zucchini, finely sliced
1 medium-size white onion, finely diced
1 cup unbleached all-purpose flour
1/2 teaspoon sea salt
1 1/3 cups milk or water
1/2 cup olive oil
1 egg (optional)
8 ounces zucchini blossoms, roughly sliced (optional)
abundant freshly ground pepper
Salt the zucchini and onions, and leave them to drain in a colander for 30 minutes.
Preheat the oven to 450 degrees.
Sift the flour and sea salt together. Whisk in the milk or water, then 1/4 cup of the olive oil, to make a batter that is quite liquid. Whisk in the egg, if you are using it. Stir in the zucchini, the flowers if you are using them, and the onions.
Use two 10- or 11-inch metal pie pans. Pour two tablespoons of the remaining oil in each pan, rubbing a little on the sides to prevent the scarpaccia from sticking. Divide the batter between the two pans, pouring it into a depth no greater than 1/4 inch. Smooth the top to prevent the zucchini slices from protruding from the batter. Grind a substantial amount of pepper over each one.
Bake for 20 minutes, then reduce temperature to 425 F. and continue baking for 8 to 15 minutes, until deep golden. Grate more pepper over the top, cut in wedges, and serve warm or at room temperature.
Serves 10 to 12 as an appetizer, 2-4 as lunch.
Source: Carol Field from Italy in Small Bites
Pat’s notes: A very thin tart. I often think of a tart as being fairly thick but this is more of a pancake type thickness, very tasty though and perfect as an appetizer with a glass of vino. Oh, and the recipe specifies using two10 or 11" pie pans but in class they ran out of that size so Carol Field winced and said we could use 3 8-inch pans which seemed to work out okay. The point was not to try to put all that batter into 2 8-inch pans because the outcome would not be the thin tart as described.
Rec: Zucchini Gratin
Zucchini Gratin
6 servings
2 tbsp butter
6 medium zucchini, sliced
2 tbsp chopped fresh oregano or 2 tsp dried
1-1/4 cups grated Parmesan cheese
1/2 cup milk
1/2 cup whipping cream
2 eggs
Preheat oven to 350̊F. Butter 9-inch diameter deep-dish glass pie plate. Melt butter in heavy large skillet over medium-high heat. Add zucchini; saute until golden, about 5 minutes. Season with salt and pepper. Layer half of zucchini in prepared dish. Sprinkle half of oregano and l/2 cup cheese over. Repeat layering with zucchini, oregano and 1/2 cup cheese. Combine milk, cream and eggs in small bowl. Season with salt and pepper. Pour custard over zucchini. Sprinkle 1/4 cup cheese over. Bake until gratin is set in center, about 35 minutes.
Pat’s notes: Easy and delicious. On the top layer I sometimes add thin sliced Roma tomatoes here and there (not covering the whole gratin). Was a nice accompaniment to parchment wrapped salmon with a caesar salad. The gratin is also nice served with Parmesan Baked Potatoes.
Source: CathyZ
Zucchini Gratin
6 servings
2 tbsp butter
6 medium zucchini, sliced
2 tbsp chopped fresh oregano or 2 tsp dried
1-1/4 cups grated Parmesan cheese
1/2 cup milk
1/2 cup whipping cream
2 eggs
Preheat oven to 350̊F. Butter 9-inch diameter deep-dish glass pie plate. Melt butter in heavy large skillet over medium-high heat. Add zucchini; saute until golden, about 5 minutes. Season with salt and pepper. Layer half of zucchini in prepared dish. Sprinkle half of oregano and l/2 cup cheese over. Repeat layering with zucchini, oregano and 1/2 cup cheese. Combine milk, cream and eggs in small bowl. Season with salt and pepper. Pour custard over zucchini. Sprinkle 1/4 cup cheese over. Bake until gratin is set in center, about 35 minutes.
Pat’s notes: Easy and delicious. On the top layer I sometimes add thin sliced Roma tomatoes here and there (not covering the whole gratin). Was a nice accompaniment to parchment wrapped salmon with a caesar salad. The gratin is also nice served with Parmesan Baked Potatoes.
Source: CathyZ
REC: Zucchini (zucchini crust) Pizza
Zucchini Pizza
4-6 servings
3 c. grated zucchini
3 eggs, well beaten
1/3 c. flour
1/4 t. salt
2 c. grated mozzarella
1 - 2 1/4 oz. can sliced black olives, drained
2/3 c. minced green onion
½ c. minced Italian pickled peppers
1 t. dried oregano
½ t. dried basil
3 medium tomatoes, thinly sliced
Salt
Preheat oven to 450. Generously grease pizza pan, 9x13" baking dish, or baking sheet with rim. Transfer pulp to mixing bowl. Add eggs, flour and salt and blend well. Spread evenly in prepared pan and bake 8 minutes. Remove from oven and reduce temp to 350.
Cover zucchini with cheese. Combine next 3 ingredients and sprinkle evenly over cheese Top with oregano and basil. Arrange tomato slices over top and sprinkle very lightly with salt. Bake until base is set, about 20 minutes.
Zucchini Pizza
4-6 servings
3 c. grated zucchini
3 eggs, well beaten
1/3 c. flour
1/4 t. salt
2 c. grated mozzarella
1 - 2 1/4 oz. can sliced black olives, drained
2/3 c. minced green onion
½ c. minced Italian pickled peppers
1 t. dried oregano
½ t. dried basil
3 medium tomatoes, thinly sliced
Salt
Preheat oven to 450. Generously grease pizza pan, 9x13" baking dish, or baking sheet with rim. Transfer pulp to mixing bowl. Add eggs, flour and salt and blend well. Spread evenly in prepared pan and bake 8 minutes. Remove from oven and reduce temp to 350.
Cover zucchini with cheese. Combine next 3 ingredients and sprinkle evenly over cheese Top with oregano and basil. Arrange tomato slices over top and sprinkle very lightly with salt. Bake until base is set, about 20 minutes.
REC: Zucchini Onion Pancakes
Zucchini-Onion Pancakes Gratinées
30 - 2 ½ “ pancakes
1/4 c. butter
3 small to medium onions, thinly sliced
2 small zucchini, thinly sliced (8 oz. total)
½ c. milk
3 eggs
1/3 c. flour
½ c. grated Parmesan
1/8 t. grated nutmeg
Salt & pepper
2 T. clarified butter or 1T. butter & 1 T. oil
1/3 c. whipping cream
½ c. Parmesan
Melt butter over low heat in heavy skillet. Add onion, cover and cook, stirring occasionally, 20 minutes; do not let onion brown. Increase heat to medium, add zucchini and stir until almost tender, 2-3 minutes. Set aside at least 20 minutes to cool.
Mix flour, eggs, milk, and ½ c. Parmesan in processor or blender. Add zucchini mixture and mince using on/off turns. Blend in nutmeg. Season to taste with salt and pepper.
Melt clarified butter on griddle over medium heat. Ladle 2 ½" pancakes and cook until bottom is medium brown...2-3 minutes. Turn and brown other side. Repeat with remaining batter adding more butter as necessary.
Arrange pancakes in large gratin pan or broilerproof baking dish, overlapping as little as possible. (Can be prepared several hours ahead to this point and kept at room temp)
Preheat broiler. Pour cream over pancakes and sprinkle evenly with ½ c. Parmesan. Broil until cheese is melted and golden brown. Serve immediately.
Zucchini-Onion Pancakes Gratinées
30 - 2 ½ “ pancakes
1/4 c. butter
3 small to medium onions, thinly sliced
2 small zucchini, thinly sliced (8 oz. total)
½ c. milk
3 eggs
1/3 c. flour
½ c. grated Parmesan
1/8 t. grated nutmeg
Salt & pepper
2 T. clarified butter or 1T. butter & 1 T. oil
1/3 c. whipping cream
½ c. Parmesan
Melt butter over low heat in heavy skillet. Add onion, cover and cook, stirring occasionally, 20 minutes; do not let onion brown. Increase heat to medium, add zucchini and stir until almost tender, 2-3 minutes. Set aside at least 20 minutes to cool.
Mix flour, eggs, milk, and ½ c. Parmesan in processor or blender. Add zucchini mixture and mince using on/off turns. Blend in nutmeg. Season to taste with salt and pepper.
Melt clarified butter on griddle over medium heat. Ladle 2 ½" pancakes and cook until bottom is medium brown...2-3 minutes. Turn and brown other side. Repeat with remaining batter adding more butter as necessary.
Arrange pancakes in large gratin pan or broilerproof baking dish, overlapping as little as possible. (Can be prepared several hours ahead to this point and kept at room temp)
Preheat broiler. Pour cream over pancakes and sprinkle evenly with ½ c. Parmesan. Broil until cheese is melted and golden brown. Serve immediately.
A few more ways I like to use them (can you tell I used to have an overproducing garden of zukes? smileys/smile.gif
My all time favorite zucchini bread recipe:
Zucchini Bread
3 eggs, slightly beaten
1 cup salad oil
1-1/2 cups sugar (original recipe was 2 cups)
2 tsp vanilla
2 cups zucchini, coarsely shredded
1 8-oz. can crushed pineapple
1 cup nuts, chopped
3 cups flour, unsifted
2 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1-1/2 tsp cinnamon
3/4 tsp nutmeg
Blend together eggs, oil, sugar and vanilla. Stir in zucchini and pineapple. Combine rest of ingredients and add to zucchini mixture, stirring to blend. Pour into 2 greased loaf pans. Bake at 350 degrees approximately 50 minutes or until toothpick inserted comes out clean. Note: if using glass loaf pans, reduce oven temperature to 325 degrees.
Source: Not sure. This is a recipe I've been making for about 30 years (ouch that makes me feel old....LOL).
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Garden Vegetable Soup
Makes 4 servings (about 1 cup each)
0 points per serving
2/3 cup sliced carrot
1/2 cup diced onion
2 garlic cloves, minced
3 cups fat-free broth (beef, chicken or vegetable)
1-1/2 cups diced green cabbage
1/2 cup green beans
1 tbsp tomato paste
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp salt
1/2 cup diced zucchini
In large saucepan sprayed with nonstick cooking spray, saute the carrot, onion, and garlic over low heat until softened, about 5 minutes.
Add broth, cabbage, beans, tomato paste, basil, oregano and salt, and bring to a boil. Lower heat and simmer, covered, about 15 minutes or until beans are tender.
Stir in zucchini and heat 3-4 minutes. Serve hot.
Source: Weight Watchers program 1 booklet
Per serving: 42 calories, 0 g total fat, 63 mg sodium, 8 g total carbos, 2.4 g dietary fiber, 3 g protein, 41 mg calcium.
Pat’s notes: I’ve found some good additions to be tortellini, or chopped potatoes, or canned garbanzos or kidney beans. Good to sprinkle on a little freshly grated Parmesan when serving. Of course these additions change the Weight Watchers point value of the soup ;o)
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Risotto Primavera
1 yellow onion
6 fresh mushrooms
1 green or red bell pepper (yellow bells are nice too)
1 zucchini or yellow squash
1/2 lb. asparagus
3 to 3-1/4 cups vegetable stock or chicken broth
2 tbsp olive oil
1-1/4 cups Arborio rice or other medium grain white rice
1/4 cup dry white wine
1/4 cup freshly grated Parmesan cheese
Dice up all vegetables. Pour stock or broth into a saucepan and bring to a simmer. In a frypan, warm the oil and add the onions and mushrooms and saute - about three minutes. Add the rice and stir until the kernels are coated with oil. Add the wine and cook, stirring frequently until most of the liquid is absorbed.
Reduce the heat and add the rest of the vegetables and most of the broth. Cook until liquid is absorbed (add more broth if needed). Stir occasionally until risotto has a creamy consistency (Pat’s note: total time usually takes about 20-25 minutes). Stir in the Parmesan cheese and serve at once.
Pat’s notes: Also made a delicious variation using these vegetables: 1 small clove garlic, red bell pepper, corn, zucchini, red onion, fresh-shelled peas, fresh green beans (used about 1/4 to 1/3 cup each), and vegetable stock. Added the peas toward the end and finished the risotto by stirring in fresh chives before serving.
****************************************
Chicken with Eggplant, Peppers and Tomatoes (Pollo in Samfaina - Spain)
Like ratatouille, samfaina is a mixture of onions, garlic, eggplant, peppers and tomatoes cooked down to a fragrant and unctuous stew. It makes a wonderful addition to a tortilla espagnola and is a good sauce for fish. Serve with rice, mashed potatoes or slices of grilled bread.
1 frying chicken, about 4 lb. cut into serving pieces
salt and freshly ground pepper
1/4 cup olive oil
1/4 lb. diced cooked ham or cured ham such as serrano or prosciutto, optional
2 large onions, sliced or coarsely chopped
1 lb. Asian (slender) eggplants, unpeeled or 1 globe eggplant, about 1 lb. peeled
3 cloves garlic, minced
3/4 lb. zucchini cut into 1/2-inch chunks
2 green or red bell peppers, seeded and cut lengthwise into strips 1/2-inch wide
1-1/2 lb. tomatoes, peeled, seeded and chopped (fresh or canned)
1 bay leaf
2 tbsp chopped fresh thyme, oregano or marjoram
1/2 cup dry white wine
Rinse the chicken pieces and pat dry. Sprinkle with salt and pepper.
In a large saute pan over medium-high heat, warm the olive oil. Add the chicken and brown on all sides, about 8 minutes. Using tongs or a slotted spoon, transfer to a plate.
To the oil remaining in the pan add the ham, if using, and saute over medium heat for 1 minute. Add the onions and saute until tender and translucent, about 10 minutes.
Cut the eggplant(s) into 1-inch cubes and add to the onions along with the garlic, zucchini and bell peppers. Saute until beginning to soften, about 5 minutes longer.
Add the tomatoes, bay leaf, thyme or other herb and wine and stir well. Return the chicken to the pan and turn the pieces to mix evenly with the samfaina. Cover and simmer over low heat until the chicken is tender and opaque throughout, 25-35 minutes. Discard the bay leaf and season to taste with salt and pepper.
Transfer to a warmed serving dish and serve hot.
Serves 4.
Source: Taverna (The Best of Casual Mediterranean Cooking), by Joyce Goldstein....a Sunset Book
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Saltimbocca of Zucchini
(Serves 4 as a light main dish, 6 to 8 as a side dish or starter)
About 2 pounds zucchini (see Chef's Note)
Gray salt and freshly ground pepper
8 thin slices prosciutto (about 1/4 pound)
Leaves from 1 bunch fresh sage
About 1/3 pound Fontina cheese, thinly sliced
2 eggs, lightly beaten with a fork
3/4 cup all-purpose flour
About 1/4 cup pure olive oil
1-1/2 tablespoons finely chopped
fresh flat-leaf parsley
About 2 tablespoons freshly grated
Parmesan cheese
1 lemon, cut into wedge
Cut a thin lengthwise slice off each zucchini so they can then be cut lengthwise into even 1/4- to 1/3-inch-thick slices. This is most easily done on a mandoline. You will need 16 slices total. Lay them out in pairs on paper towels or a clean tea towel, and season lightly with salt and pepper.
Arrange the prosciutto slices on half the zucchini slices so none hangs over the edges. Place 2 sage leaves on top. Place the cheese slices on top, taking the same precautions you did with the prosciutto. Finally, lay the remaining zucchini slices on top of each stack. Cover with paper towels or another clean tea towel, and press down firmly to extract moisture and firm the zucchini.
Pour the eggs into a deep plate. Season the flour with salt and pepper and put on another plate. Pick up each zucchini stack by both ends and hold it securely closed as you dip it first in the egg and then dredge in the flour until evenly coated.
In a skillet large enough to hold at least 3 zucchini stacks at a time, heat 2 tablespoons of the olive oil over medium-high heat until hot. Cook the zucchini, turning once, until golden brown, about 2 minutes on each side. Remove to a plate and keep warm until all are cooked. Add more oil by tablespoonfuls, if needed.
Add the remaining sage leaves to the hot pan and cook briefly until crisp. Arrange several crisped leaves on top of each saltimbocca. Serve with a sprinkling of parsley, a light dusting of Parmesan, and lemon wedges.
Chef's Note: Choose fairly fat, evenly round zucchini that are similar in length and diameter. Those that are about 8 inches long and 1-1/2 inches in diameter work well. In addition, the zucchini should be as even in diameter from one end to the other as possible. It is important to work quickly, not hesitating between assembling, coating, and cooking. Microplane graters are my absolute favorite for grating parmesan cheese. It produces a fine dusting using less cheese to cover more area.
http://www.seasonbyseason.com/recipes/saltimbocca.html
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Stuffed Peppers (Poivrons Farcis)
1 1/2 pounds sweet Italian sausages, casings removed
1 1/2 cups coarsely grated zucchini (about 1 large)
1/2 cup finely chopped red onion
1/3 cup minced fresh parsley
1/4 cup fine dry breadcrumbs
1 large egg
1 tsp ground black pepper
3/4 tsp salt
1/2 tsp minced fresh rosemary
4 medium-size red bell peppers (each about 4 to 6 ounces), halved lengthwise, seeded
Fresh rosemary sprigs
Preheat oven to 350̊F. Mix first 9 ingredients in large bowl until well blended. Fill pepper halves with sausage mixture, dividing equally and mounding slightly. Arrange in 13 x 9 x 2-inch baking dish. (Can be made 1 day ahead. Cover; chill.)
Bake peppers uncovered until tops are browned and thermometer inserted into filling registers 165̊F., about 1 hour. Transfer peppers to platter. Garnish with rosemary sprigs and serve. Serves 8.
Source: 5/99 Bon Appétit
http://www.epicurious.com/recipes/recipe_views/views/101633
Pat's notes: I used reduced-fat sweet Italian turkey sausage. Could also use hot turkey Italian sausage.
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Pasta and Zucchini
6 oz. (2 cups) bow-tie pasta
2 small zucchini (9 oz.) or more
3 tbsp virgin olive oil
3 cloves garlic, sliced (about 2 tbsp)
1/2 tsp each salt and pepper
2 tbsp grated Parmesan cheese
Cook pasta to desired doneness. Meanwhile, wash zucchini and cut in half lengthwise then into 1/4-inch slices. Then, stack up the slices and cut into 1/4-inch sticks. (Sometimes I just cut in rather small cubes). You should have 2 cups.
Heat olive oil in skillet. When hot, saute zucchini over high heat for 4 minutes, until lightly browned and cooked through, add garlic and saute 30 seconds to 1 minute longer. When pasta is cooked, remove 1/3 cup of the cooking liquid and place in a bowl large enough to hold the pasta. Drain pasta and add to the bowl with remaining ingredients. Toss to combine.
My all time favorite zucchini bread recipe:
Zucchini Bread
3 eggs, slightly beaten
1 cup salad oil
1-1/2 cups sugar (original recipe was 2 cups)
2 tsp vanilla
2 cups zucchini, coarsely shredded
1 8-oz. can crushed pineapple
1 cup nuts, chopped
3 cups flour, unsifted
2 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1-1/2 tsp cinnamon
3/4 tsp nutmeg
Blend together eggs, oil, sugar and vanilla. Stir in zucchini and pineapple. Combine rest of ingredients and add to zucchini mixture, stirring to blend. Pour into 2 greased loaf pans. Bake at 350 degrees approximately 50 minutes or until toothpick inserted comes out clean. Note: if using glass loaf pans, reduce oven temperature to 325 degrees.
Source: Not sure. This is a recipe I've been making for about 30 years (ouch that makes me feel old....LOL).
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Garden Vegetable Soup
Makes 4 servings (about 1 cup each)
0 points per serving
2/3 cup sliced carrot
1/2 cup diced onion
2 garlic cloves, minced
3 cups fat-free broth (beef, chicken or vegetable)
1-1/2 cups diced green cabbage
1/2 cup green beans
1 tbsp tomato paste
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp salt
1/2 cup diced zucchini
In large saucepan sprayed with nonstick cooking spray, saute the carrot, onion, and garlic over low heat until softened, about 5 minutes.
Add broth, cabbage, beans, tomato paste, basil, oregano and salt, and bring to a boil. Lower heat and simmer, covered, about 15 minutes or until beans are tender.
Stir in zucchini and heat 3-4 minutes. Serve hot.
Source: Weight Watchers program 1 booklet
Per serving: 42 calories, 0 g total fat, 63 mg sodium, 8 g total carbos, 2.4 g dietary fiber, 3 g protein, 41 mg calcium.
Pat’s notes: I’ve found some good additions to be tortellini, or chopped potatoes, or canned garbanzos or kidney beans. Good to sprinkle on a little freshly grated Parmesan when serving. Of course these additions change the Weight Watchers point value of the soup ;o)
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Risotto Primavera
1 yellow onion
6 fresh mushrooms
1 green or red bell pepper (yellow bells are nice too)
1 zucchini or yellow squash
1/2 lb. asparagus
3 to 3-1/4 cups vegetable stock or chicken broth
2 tbsp olive oil
1-1/4 cups Arborio rice or other medium grain white rice
1/4 cup dry white wine
1/4 cup freshly grated Parmesan cheese
Dice up all vegetables. Pour stock or broth into a saucepan and bring to a simmer. In a frypan, warm the oil and add the onions and mushrooms and saute - about three minutes. Add the rice and stir until the kernels are coated with oil. Add the wine and cook, stirring frequently until most of the liquid is absorbed.
Reduce the heat and add the rest of the vegetables and most of the broth. Cook until liquid is absorbed (add more broth if needed). Stir occasionally until risotto has a creamy consistency (Pat’s note: total time usually takes about 20-25 minutes). Stir in the Parmesan cheese and serve at once.
Pat’s notes: Also made a delicious variation using these vegetables: 1 small clove garlic, red bell pepper, corn, zucchini, red onion, fresh-shelled peas, fresh green beans (used about 1/4 to 1/3 cup each), and vegetable stock. Added the peas toward the end and finished the risotto by stirring in fresh chives before serving.
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Chicken with Eggplant, Peppers and Tomatoes (Pollo in Samfaina - Spain)
Like ratatouille, samfaina is a mixture of onions, garlic, eggplant, peppers and tomatoes cooked down to a fragrant and unctuous stew. It makes a wonderful addition to a tortilla espagnola and is a good sauce for fish. Serve with rice, mashed potatoes or slices of grilled bread.
1 frying chicken, about 4 lb. cut into serving pieces
salt and freshly ground pepper
1/4 cup olive oil
1/4 lb. diced cooked ham or cured ham such as serrano or prosciutto, optional
2 large onions, sliced or coarsely chopped
1 lb. Asian (slender) eggplants, unpeeled or 1 globe eggplant, about 1 lb. peeled
3 cloves garlic, minced
3/4 lb. zucchini cut into 1/2-inch chunks
2 green or red bell peppers, seeded and cut lengthwise into strips 1/2-inch wide
1-1/2 lb. tomatoes, peeled, seeded and chopped (fresh or canned)
1 bay leaf
2 tbsp chopped fresh thyme, oregano or marjoram
1/2 cup dry white wine
Rinse the chicken pieces and pat dry. Sprinkle with salt and pepper.
In a large saute pan over medium-high heat, warm the olive oil. Add the chicken and brown on all sides, about 8 minutes. Using tongs or a slotted spoon, transfer to a plate.
To the oil remaining in the pan add the ham, if using, and saute over medium heat for 1 minute. Add the onions and saute until tender and translucent, about 10 minutes.
Cut the eggplant(s) into 1-inch cubes and add to the onions along with the garlic, zucchini and bell peppers. Saute until beginning to soften, about 5 minutes longer.
Add the tomatoes, bay leaf, thyme or other herb and wine and stir well. Return the chicken to the pan and turn the pieces to mix evenly with the samfaina. Cover and simmer over low heat until the chicken is tender and opaque throughout, 25-35 minutes. Discard the bay leaf and season to taste with salt and pepper.
Transfer to a warmed serving dish and serve hot.
Serves 4.
Source: Taverna (The Best of Casual Mediterranean Cooking), by Joyce Goldstein....a Sunset Book
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Saltimbocca of Zucchini
(Serves 4 as a light main dish, 6 to 8 as a side dish or starter)
About 2 pounds zucchini (see Chef's Note)
Gray salt and freshly ground pepper
8 thin slices prosciutto (about 1/4 pound)
Leaves from 1 bunch fresh sage
About 1/3 pound Fontina cheese, thinly sliced
2 eggs, lightly beaten with a fork
3/4 cup all-purpose flour
About 1/4 cup pure olive oil
1-1/2 tablespoons finely chopped
fresh flat-leaf parsley
About 2 tablespoons freshly grated
Parmesan cheese
1 lemon, cut into wedge
Cut a thin lengthwise slice off each zucchini so they can then be cut lengthwise into even 1/4- to 1/3-inch-thick slices. This is most easily done on a mandoline. You will need 16 slices total. Lay them out in pairs on paper towels or a clean tea towel, and season lightly with salt and pepper.
Arrange the prosciutto slices on half the zucchini slices so none hangs over the edges. Place 2 sage leaves on top. Place the cheese slices on top, taking the same precautions you did with the prosciutto. Finally, lay the remaining zucchini slices on top of each stack. Cover with paper towels or another clean tea towel, and press down firmly to extract moisture and firm the zucchini.
Pour the eggs into a deep plate. Season the flour with salt and pepper and put on another plate. Pick up each zucchini stack by both ends and hold it securely closed as you dip it first in the egg and then dredge in the flour until evenly coated.
In a skillet large enough to hold at least 3 zucchini stacks at a time, heat 2 tablespoons of the olive oil over medium-high heat until hot. Cook the zucchini, turning once, until golden brown, about 2 minutes on each side. Remove to a plate and keep warm until all are cooked. Add more oil by tablespoonfuls, if needed.
Add the remaining sage leaves to the hot pan and cook briefly until crisp. Arrange several crisped leaves on top of each saltimbocca. Serve with a sprinkling of parsley, a light dusting of Parmesan, and lemon wedges.
Chef's Note: Choose fairly fat, evenly round zucchini that are similar in length and diameter. Those that are about 8 inches long and 1-1/2 inches in diameter work well. In addition, the zucchini should be as even in diameter from one end to the other as possible. It is important to work quickly, not hesitating between assembling, coating, and cooking. Microplane graters are my absolute favorite for grating parmesan cheese. It produces a fine dusting using less cheese to cover more area.
http://www.seasonbyseason.com/recipes/saltimbocca.html
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Stuffed Peppers (Poivrons Farcis)
1 1/2 pounds sweet Italian sausages, casings removed
1 1/2 cups coarsely grated zucchini (about 1 large)
1/2 cup finely chopped red onion
1/3 cup minced fresh parsley
1/4 cup fine dry breadcrumbs
1 large egg
1 tsp ground black pepper
3/4 tsp salt
1/2 tsp minced fresh rosemary
4 medium-size red bell peppers (each about 4 to 6 ounces), halved lengthwise, seeded
Fresh rosemary sprigs
Preheat oven to 350̊F. Mix first 9 ingredients in large bowl until well blended. Fill pepper halves with sausage mixture, dividing equally and mounding slightly. Arrange in 13 x 9 x 2-inch baking dish. (Can be made 1 day ahead. Cover; chill.)
Bake peppers uncovered until tops are browned and thermometer inserted into filling registers 165̊F., about 1 hour. Transfer peppers to platter. Garnish with rosemary sprigs and serve. Serves 8.
Source: 5/99 Bon Appétit
http://www.epicurious.com/recipes/recipe_views/views/101633
Pat's notes: I used reduced-fat sweet Italian turkey sausage. Could also use hot turkey Italian sausage.
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Pasta and Zucchini
6 oz. (2 cups) bow-tie pasta
2 small zucchini (9 oz.) or more
3 tbsp virgin olive oil
3 cloves garlic, sliced (about 2 tbsp)
1/2 tsp each salt and pepper
2 tbsp grated Parmesan cheese
Cook pasta to desired doneness. Meanwhile, wash zucchini and cut in half lengthwise then into 1/4-inch slices. Then, stack up the slices and cut into 1/4-inch sticks. (Sometimes I just cut in rather small cubes). You should have 2 cups.
Heat olive oil in skillet. When hot, saute zucchini over high heat for 4 minutes, until lightly browned and cooked through, add garlic and saute 30 seconds to 1 minute longer. When pasta is cooked, remove 1/3 cup of the cooking liquid and place in a bowl large enough to hold the pasta. Drain pasta and add to the bowl with remaining ingredients. Toss to combine.
REC: Zucchini Fritte
We have never been able to get this one to the table before eating it all. Big (older) zukes are best.
Zucchini Fritte 4-6 persons Marcella Hazan
1 pound zucchini (I find the older ones to be better)
salt
Vegetable oil, enough for 1/4" in pan
1 c. ap flour
2-3 T. good wine vinegar (I prefer French red)
2 cloves garlic, lightly crushed and peeled
Freshly ground pepper, about 4 twists
1. Scrub zucchini. Cut into sticks about 1/4 “ thick. Sprinkle with salt and set aside for 30 minutes.
2. Drain them and pat dry.
3. Het oil in skillet over high heat. Lightly dip zucchini in flour and slip into the skillet. Do not crowd. Turn as they brown.
4. When deep golden brown, transfer to a deep dish, using a slotted spoon. While still hot, sprinkle with vinegar. They will sizzle.
5. When all are done, bury the garlic in their midst and season with pepper.
6. Remove garlic after about 5 minutes. Serve at room temp.
After the first batch, you will know how much garlic and vinegar to use.
We have never been able to get this one to the table before eating it all. Big (older) zukes are best.
Zucchini Fritte 4-6 persons Marcella Hazan
1 pound zucchini (I find the older ones to be better)
salt
Vegetable oil, enough for 1/4" in pan
1 c. ap flour
2-3 T. good wine vinegar (I prefer French red)
2 cloves garlic, lightly crushed and peeled
Freshly ground pepper, about 4 twists
1. Scrub zucchini. Cut into sticks about 1/4 “ thick. Sprinkle with salt and set aside for 30 minutes.
2. Drain them and pat dry.
3. Het oil in skillet over high heat. Lightly dip zucchini in flour and slip into the skillet. Do not crowd. Turn as they brown.
4. When deep golden brown, transfer to a deep dish, using a slotted spoon. While still hot, sprinkle with vinegar. They will sizzle.
5. When all are done, bury the garlic in their midst and season with pepper.
6. Remove garlic after about 5 minutes. Serve at room temp.
After the first batch, you will know how much garlic and vinegar to use.
REC: Zucchini Pie
Zucchini Pie
(Kolokithopita)
from Food of the World: Greece by Susanna Tee
2 T olive oil
2 bunches scallions, sliced thinly
1/3 c arborio (or other short grain rice)
¾ c vegetable (or chicken) stock, hot
1 lb 10 oz zucchini, coarsely grated
4 T fresh flat-leaf parsley, chopped
2 T fresh mint, chopped
3 eggs beaten
3½ oz feta cheese
salt
pepper
3½ oz butter
7 oz phyllo pastry
Put the grated zucchini in a colander to drain for 5-10 minutes.
Heat the oil in a saucepan, add the scallions and fry for 5 minutes, until softened. Add the rice and cook for 1 minute, stirring to coat in the oil.
Add the stock to the saucepan and simmer for about 15 minutes until the stock has been absorbed and the rice is tender but still firm to the bite. Remove the saucepan from the heat and stir in the zucchini. Let cool.
When the mixture has cooled, add the parsley, mint and eggs. Crumble in the cheese, season with salt and pepper and mix well together.
Melt the butter and use a little to lightly grease a deep 12x8” metal baking pan.
Cut the pastry sheets in half widthwise. Take 1 sheet of pastry and cover the remaining sheets with a damp dish towel. Use to line the base and sides of the pan and brush the sheet with a little of the melted butter. Repeat with half of the pastry sheets, brushing each with butter.
Spread the zucchini mixture over the pastry, then top with the remaining pastry sheets, brushing each with butter and tucking down the edges. Using a sharp knife, score the top layers of the pastry into 6-8 squares.
Bake the pie in a preheated oven 375°F, for about 35 minutes, until golden brown. Serve hot.
Serves 6-8.
My Notes: Sprinkle the zucchini with salt to draw out more liquid. Use less or no additional salt to compensate.
Zucchini Pie
(Kolokithopita)
from Food of the World: Greece by Susanna Tee
2 T olive oil
2 bunches scallions, sliced thinly
1/3 c arborio (or other short grain rice)
¾ c vegetable (or chicken) stock, hot
1 lb 10 oz zucchini, coarsely grated
4 T fresh flat-leaf parsley, chopped
2 T fresh mint, chopped
3 eggs beaten
3½ oz feta cheese
salt
pepper
3½ oz butter
7 oz phyllo pastry
Put the grated zucchini in a colander to drain for 5-10 minutes.
Heat the oil in a saucepan, add the scallions and fry for 5 minutes, until softened. Add the rice and cook for 1 minute, stirring to coat in the oil.
Add the stock to the saucepan and simmer for about 15 minutes until the stock has been absorbed and the rice is tender but still firm to the bite. Remove the saucepan from the heat and stir in the zucchini. Let cool.
When the mixture has cooled, add the parsley, mint and eggs. Crumble in the cheese, season with salt and pepper and mix well together.
Melt the butter and use a little to lightly grease a deep 12x8” metal baking pan.
Cut the pastry sheets in half widthwise. Take 1 sheet of pastry and cover the remaining sheets with a damp dish towel. Use to line the base and sides of the pan and brush the sheet with a little of the melted butter. Repeat with half of the pastry sheets, brushing each with butter.
Spread the zucchini mixture over the pastry, then top with the remaining pastry sheets, brushing each with butter and tucking down the edges. Using a sharp knife, score the top layers of the pastry into 6-8 squares.
Bake the pie in a preheated oven 375°F, for about 35 minutes, until golden brown. Serve hot.
Serves 6-8.
My Notes: Sprinkle the zucchini with salt to draw out more liquid. Use less or no additional salt to compensate.
T&T REC Baked Creamy Zucchini
BAKED CREAMY ZUCCHINI (serves 6)
Rich and easy. Serve with plain grilled meat or fish.
5 medium zucchini, sliced to 1/4"
3 carrots, shredded
1 medium onion, chopped
3 garlic cloves, chopped
2 T butter
1 C cream of chicken soup, undiluted
1 C sour cream
1 tsp pepper
1 tsp tarragon
1 C seasoned croutons or dry bread crumbs
Boil zucchini in water until tender (5 minutes). Sauté carrots, onions and garlic in butter until limp. Add the sour cream and soup. Add the zucchini and half the croutons, and stir carefully. Season with pepper and tarragon. Pour into a greased casserole and put remaining croutons on top. Bake at 350° for 25 minutes
BAKED CREAMY ZUCCHINI (serves 6)
Rich and easy. Serve with plain grilled meat or fish.
5 medium zucchini, sliced to 1/4"
3 carrots, shredded
1 medium onion, chopped
3 garlic cloves, chopped
2 T butter
1 C cream of chicken soup, undiluted
1 C sour cream
1 tsp pepper
1 tsp tarragon
1 C seasoned croutons or dry bread crumbs
Boil zucchini in water until tender (5 minutes). Sauté carrots, onions and garlic in butter until limp. Add the sour cream and soup. Add the zucchini and half the croutons, and stir carefully. Season with pepper and tarragon. Pour into a greased casserole and put remaining croutons on top. Bake at 350° for 25 minutes
Chicken Breasts And Zucchini with Garlic Cream
1/4 cup butter or margarine
3 Whole boneless chicken breast, skinned and halved
3 cups (3 med) sliced 1/8" zucchini
1/3 cup sliced green onion
Garlic Cream:
2 tbsp. butter or margine
1/2 tsp. minced fresh garlic
3 tbsp. all purpose flour
3 oz package cream cheese
103/4 oz can chicken broth
1/2 tsp. pepper
Cooked rice
In 10 " skillet melt 1/4 cup butter until sizzling; add chicken breasts. Cook over med high heat, turning once, until chicken is brown and fork tender 12-15 mins. Add zucchini and onions. Continue cooking stirring occasionally, until zucchini is crisply tender 5-7 mins. Meanwhile, in 2 quart saucepan melt 2tbsp. butter until sizzling; add garlic. Cook over med heat stirring occasionally, for 1 min. Add flour; continue cooking until smooth and bubbly 1 min. Add remaing garlic cream ingredients except rice. Continue cooking, stirring occasionally, until sauce is thickened. Serve zucchini and chicken over rice: pour sauce over chicken
This plates nicely. I serve it on a large oval platter with the rice on the outside zucchini overlapping the rice and the chicken in the middle. I use fresh parsley to garnish. Recipe from Land O Lakes
1/4 cup butter or margarine
3 Whole boneless chicken breast, skinned and halved
3 cups (3 med) sliced 1/8" zucchini
1/3 cup sliced green onion
Garlic Cream:
2 tbsp. butter or margine
1/2 tsp. minced fresh garlic
3 tbsp. all purpose flour
3 oz package cream cheese
103/4 oz can chicken broth
1/2 tsp. pepper
Cooked rice
In 10 " skillet melt 1/4 cup butter until sizzling; add chicken breasts. Cook over med high heat, turning once, until chicken is brown and fork tender 12-15 mins. Add zucchini and onions. Continue cooking stirring occasionally, until zucchini is crisply tender 5-7 mins. Meanwhile, in 2 quart saucepan melt 2tbsp. butter until sizzling; add garlic. Cook over med heat stirring occasionally, for 1 min. Add flour; continue cooking until smooth and bubbly 1 min. Add remaing garlic cream ingredients except rice. Continue cooking, stirring occasionally, until sauce is thickened. Serve zucchini and chicken over rice: pour sauce over chicken
This plates nicely. I serve it on a large oval platter with the rice on the outside zucchini overlapping the rice and the chicken in the middle. I use fresh parsley to garnish. Recipe from Land O Lakes
Zucchini Aux Fines Herbes
Zucchini Aux Fines Herbes (one of our favorites)
3 med. zucchini
4 t. butter
salt and pepper
1 t. chopped mixed herbs: parsley, chives, basil and thyme
Wipe zucchini with a damp cloth, and trim ends. Cut in slices about 1/2" thick. Melt butter in large skillet. Add zucchini, cover and cook over low heat, stirring occasionally to prevent sticking, 15-18 min. or tender. Add herbs, salt and pepper, stir and heat through. Serves 3-4.
Zucchini Aux Fines Herbes (one of our favorites)
3 med. zucchini
4 t. butter
salt and pepper
1 t. chopped mixed herbs: parsley, chives, basil and thyme
Wipe zucchini with a damp cloth, and trim ends. Cut in slices about 1/2" thick. Melt butter in large skillet. Add zucchini, cover and cook over low heat, stirring occasionally to prevent sticking, 15-18 min. or tender. Add herbs, salt and pepper, stir and heat through. Serves 3-4.
Hindman's Double Chocolate Zucchini Cake
This is a recipe from my ex-DIL Cheryl's family. Truly delicious!!!
Hindman's Double Chocolate Zucchini Cake
1 c. brown sugar
1/2 c. granulated sugar
1/2 c. butter or margarine
1/2 c. oil
3 eggs
1 tsp. real vanilla extract
1/2 c. buttermilk or sour milk
2 1/2 c. flour
1/2 tsp. allspice
1/2 tsp. cinnamon
1/2 tsp. salt
2 tsp. baking soda
4 T. cocoa
2 c. zucchini, grated, including skin
1 c. semisweet chocolate chips
In large bowl, cream sugars, butter and oil. Add eggs, vanilla and buttermilk,
stirring well to mix Sift flour, allspice, cinnamon, salt, baking soda and
cocoa. Re-sift into bowl with creamed mixture. Add grated zucchini and stir
until blended. Pour batter into a greased and floured 13x9-inch cake pan.
Sprinkle top of cake with chocolate chips. Bake tat 325 degrees for 45 minutes, or until cake tests done. Serves 12.
This is a recipe from my ex-DIL Cheryl's family. Truly delicious!!!
Hindman's Double Chocolate Zucchini Cake
1 c. brown sugar
1/2 c. granulated sugar
1/2 c. butter or margarine
1/2 c. oil
3 eggs
1 tsp. real vanilla extract
1/2 c. buttermilk or sour milk
2 1/2 c. flour
1/2 tsp. allspice
1/2 tsp. cinnamon
1/2 tsp. salt
2 tsp. baking soda
4 T. cocoa
2 c. zucchini, grated, including skin
1 c. semisweet chocolate chips
In large bowl, cream sugars, butter and oil. Add eggs, vanilla and buttermilk,
stirring well to mix Sift flour, allspice, cinnamon, salt, baking soda and
cocoa. Re-sift into bowl with creamed mixture. Add grated zucchini and stir
until blended. Pour batter into a greased and floured 13x9-inch cake pan.
Sprinkle top of cake with chocolate chips. Bake tat 325 degrees for 45 minutes, or until cake tests done. Serves 12.