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kmbernstein

Colorful Colorado

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Joined: 03/21/2005

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Posted: 07/21/12 07:54am Link  |  Print  |  Notify Moderator

I like to get them small to medium in size. I wash them, chop into small pieces, along with onions, green peppers, yelow squash, any kinds of veggies that are at the farmers market...even carrots, and saute them. I add to browned italian sausage, mix. Add marinara sauce, italian seasoning, garlic, whatever spices you like, fresh or dried. Simmer. The last 30 minutes, add chopped fresh tomatoes. Last 10 minutes, add sliced mushrooms. It can be served alone with toasted italian or french bread, or served over pasta. It can be frozen for use later. A family favorite!!


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Cruzette

Santa Cruz, CA

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Posted: 07/21/12 10:25am Link  |  Print  |  Notify Moderator

Wow!!!!! What great recipes! Yup, zucchini is easy to grow and we love that fact and our neighbors and friends are glad we grow it!

Thanks Slimdrum for the chocolate cake recipe link. I will try this soon. And thanks Dunks for your recipe. I tink I might try this too.

We currently have some voles wrecking havoc in our neighborhood. They have gotten a couple of my flowers and a new squash plant we tried this year, called a papaya pear squash. I sprayed a pet friendly rodent deterent yesterday. I am against any poisons. Does anyone have any ideas on how to get rid of these pesky rodents?

I sure hope these voles don't take out my zucchini plant!


It doesn't matter where you go in life.........it's who you have beside you


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Ohiojude

Westmoreland County

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Posted: 07/22/12 02:11pm Link  |  Print  |  Notify Moderator

Tomato Zucchini Casserole


1 1/2 cups grated Cheddar cheese
1/3 cup grated Parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 cloves garlic, minced
salt and pepper to taste


2 medium zucchinis, thinly sliced
5 plum tomatoes, thinly sliced
1/4 cup butter
2 tablespoons finely chopped onion
3/4 cup fine bread crumbs


Directions:



1.

Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9x9-inch pan.



2.

In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.



3.

Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers.



4.

Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.



5.

Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes. Add crusty bread we are good to go.

I also make pans of it when tomatoes are ready, cover with foil and stick in the freezer. In the winter I take one out and stick in oven 350 till done about hour to hour and half.


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lasparrot

outside Ottawa, Canada's Capital

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Posted: 08/01/12 05:57am Link  |  Print  |  Notify Moderator

We eat tons of (small) zucc all year round. I just slice them lengthwise, I may or may not brush them will a little olive oil (a teeny tiny amount), and grill them on the bbq. Add some grilled mushrooms (marinated in lemon juice, lemon zest, and garlic) and Indian flavoured lentils and we have a healthy, delicious, fat-free meal! We love them just "naked", with maybe a bit of salt.


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Doc Eagle

South Carolina

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Posted: 07/22/12 04:38pm Link  |  Print  |  Notify Moderator

Great recipes, I like them cut in 1/4" thick slices along with some summer squash cut the same. Steam the till just soft. Little butter, salt and pepper. Good and fairly healthy.


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