chop 1 onion and 1 zucchini
cook in 1 TBLS oil until onion is transparent
add 2 TBLS flour, mix well.
add 1 box chicken stock
bring to boil,
add 1 can fat free cr of chicken soup and
1 can fat free cr of mushroom soup
add salt and pepper
I make one in the oven that is simple and very very good. It is also a good way to use up those bog over grown zukes that we all get towards the end. Slice zukes into 1/4 inch rounds. Slice onion into same size rings. In deep casserole dish layer zuke, onion, whole canned ital.(roma) tomatoes, I crush them with my hands as I layer) and Mozz cheese (make sure cheese is top layer). Repeat till full, cover, bake until tender, remove cover to brown cheese. Sometimes if I have it I add fresh basil to the layers. YUMMO! It can get soupy so I have added some dry grated romano or similar to the layers to help firm it up a bit....
I cooked this last night for dinner. I've seen variations of this of on Bisquick boxes and in the Baltimore Sun. Very yummy!
Baked Zucchini
4 cups chopped unpeeled zucchini
1 cup Bisquick mix
1/2 cup finely chopped onion
1/2 cup finely shredded mixed Italian cheeses (parmesan, asiago, mozzarella, provolone, etc.)
2 teaspoons dried parsley
1/2 teaspoon salt
1/2 teaspoon season all
1/2 teaspoon dried oregano leaves (or Italian seasoning)
1/4 teaspoon pepper
1 garlic clove, finely chopped
1/2 cup olive oil
4 eggs, slightly beaten (or 1 cup egg substitute)
1. Heat oven to 350ºF. Grease bottom and sides of rectangular pan, 13x9x2 inches.
2. Stir together all ingredients. Spread in pan.
3. Bake about 25-28 minutes or until golden brown.
2-3 Zuchini. Boil or microwave until soft. Scoop out seeds, hence the boat, chop seed section and saute with onion,garlic, green pepper with your choice of mushrooms, bacon or other breakfast meat, green chile and 4-6 eggs. Add back into the scooped out 'boats' cover with your choice of cheese, I like cheddar and broil or bake just until cheese is melted. Great Breakfast/Brunch especially if you serve with waffles!
Calabacitas-
Dice 2-4 zuchini,if the zuchini are at least two inches around and about 6-8 inches long, saute with onion, garlic and whole kernal corn. Add green chili and either tomato sauce or diced tomatoes. Great side dish for chicken or beef. You can also add yellow squash, when sauteing it looks very festive then.
* This post was
edited 07/25/08 09:18am by Dave's Wife *
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chucknsam'smom wrote: I cooked this last night for dinner. I've seen variations of this of on Bisquick boxes and in the Baltimore Sun. Very yummy!
Baked Zucchini
4 cups chopped unpeeled zucchini
1 cup Bisquick mix
1/2 cup finely chopped onion
1/2 cup finely shredded mixed Italian cheeses (parmesan, asiago, mozzarella, provolone, etc.)
2 teaspoons dried parsley
1/2 teaspoon salt
1/2 teaspoon season all
1/2 teaspoon dried oregano leaves (or Italian seasoning)
1/4 teaspoon pepper
1 garlic clove, finely chopped
1/2 cup olive oil
4 eggs, slightly beaten (or 1 cup egg substitute)
1. Heat oven to 350ºF. Grease bottom and sides of rectangular pan, 13x9x2 inches.
2. Stir together all ingredients. Spread in pan.
3. Bake about 25-28 minutes or until golden brown.
I also made one similar to this last night except I use 1 cup of cheddar cheese (instead of italian cheeses), 5 eggs (instead of 4), garlic salt (instead of seasonall), and I added a handful (probably a cup) of bacon bits.
Here's a great recipe for stuffed peppers that uses zucchini. I precook and drain the fat from the sausage rather than stuffing the peppers with raw sausage. I just think it would be way too greasy otherwise.
Stuffed Peppers
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 teaspoon ground black pepper
3/4 teaspoon salt
1/2 teaspoon minced fresh rosemary
4 medium-size red bell peppers (each about 4 to 6 ounces), halved lengthwise, seeded
Fresh rosemary sprigs
Preheat oven to 350°F. 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 165°F., about 1 hour. Transfer peppers to platter. Garnish with rosemary sprigs and serve.
1 cup reduced-sodium chicken broth
1 teaspoon salt
3/4 cup plain couscous
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 garlic clove, finely chopped
1 lb zucchini, cut into 1/2-inch cubes
3/4 teaspoon ground coriander
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
1/4 cup chopped fresh mint
1 tablespoon fresh lemon juice
Bring broth with 1/4 teaspoon salt just to a boil in a small saucepan, then pour over couscous in a bowl and let stand, covered, 5 minutes. Fluff with a fork and set aside until ready to use.
Meanwhile, heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion with 1/4 teaspoon salt, stirring occasionally, until golden, about 6 minutes. Add garlic and sauté, stirring, until fragrant, about 1 minute. Add zucchini and remaining 1/2 teaspoon salt and sauté, stirring occasionally, until just tender, about 5 minutes. Reduce heat to moderately low, then stir in coriander, chili powder, cumin, and pepper and cook, stirring frequently, 2 minutes. Gently stir zucchini mixture into couscous and cool to warm or room temperature.
Just before serving, stir in mint and lemon juice.
This is a favorite, actually from the Grey Moss Inn here in San Antonio, I think they serve this with all their steaks.
Squash Au Gratin
4-5 zucchini, thinly sliced
1 med. onion, diced
1 small green pepper, diced
2 Tbsp. tomato paste ( we like a little more so I add another 1 or 2 Tbsp.)
1/2 tsp. cumin
salt and pepper to taste
dash tobasco
1/2 c. yellow cheese grated
1/2 c. dry bread crumbs
Steam zucchini until tender. Saute the onion and green pepper in a little olive oil until tender, add the tomato paste, cumin, salt, pepper, and tobasco. Cook on low heat for 5 minutes. Set aside. Drain and mash the zucchini, add the onion mixture and put in a shallow casserole. Spread the cheese over the top, then top with crumbs. Dot with butter and bake 325 degrees for 20 minutes, serve in squares. We like this almost as well without the cheese and breadcrumbs although they certainly add a nice dimension to the recipe. Enjoy!
Brown 1lb ground sausage
add 1 can diced tomatoes
add 1 zucchini chopped into cubes
add cooked rice
cook till zuc. is tender
thrown on a bag of shredded moz and prov. cheese. put lid on til cheese is melted, YUMMMMMMMMYYY!
Here's a good recipe from "Texas Cowboy Cooking" by Tom Perini:
Zucchini Perini
1/2 pound ground beef
1/2 pound hot sausage
1 large onion, diced
1 dash salt
1 dash ground black pepper
1 (28-ounce) can whole tomatoes, mashed and drained
6 ounces tomato paste
1/4 cup tomato sauce
2 teaspoons oregano
1 dash garlic powder
2 pounds zucchini, sliced 1/2-inch thick
1/4 cup freshly grated Parmesan cheese
In an oven-safe pan, brown the ground beef, sausage and onion. Add salt and pepper, to taste. Add the whole tomatoes, tomato paste and tomato sauce. Add the oregano and garlic powder and simmer five minutes. Add the zucchini. Mix thoroughly, and then sprinkle with Parmesan. Bake at 350°F until cheese melts and starts to brown, about 10 minutes. Serves 10.
* This post was
edited 08/05/08 11:14am by Dutchess *
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