Zucchini Parmesan Crisps
Lynda Roskelley
cooking spray
2 med. zucchini
1 T. olive oil
¼ c. freshly grated parmesan
¼ cup plain dry bread crumbs
1/8 t. salt
fresh ground pepper
Preheat oven to 450 degrees. Coat a baking sheet with cooking spray. Slice the zucchini ito 1/3 inch think rounds. In a med. bowl toss the zucchini with the oil. In a small bowl, combine the parmesan, bread crumbs, salt and a few turns of pepper. Dip each round into the parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.
Showing posts with label Zucchini and Tomatoes. Show all posts
Showing posts with label Zucchini and Tomatoes. Show all posts
Wednesday, March 17, 2010
Zucchini Bread
Zucchini Bread
Mary Jane Fuller
3 eggs
2 c. sugar
1c. oil
1 t. vanilla
1 t. cinnamon
½ t. salt
1 t. soda
1/4 t. baking powder
¾ c. coconut
2 c zucchini
3 c flour
1 c nuts (optional)
Beat eggs, add remaining ingredients Bake at 350 degrees for 1 hour. (2 loaves)
Mary Jane Fuller
3 eggs
2 c. sugar
1c. oil
1 t. vanilla
1 t. cinnamon
½ t. salt
1 t. soda
1/4 t. baking powder
¾ c. coconut
2 c zucchini
3 c flour
1 c nuts (optional)
Beat eggs, add remaining ingredients Bake at 350 degrees for 1 hour. (2 loaves)
Spagehetti Sauce
Spaghetti Sauce
Laura Denney
In a large sauce pan sauté in olive oil, 2 cloves garlic, chopped and 1 onion, chopped til tender.
Add:
28 oz can diced Italian tomatoes (if I double I sometimes do ½ fresh tomatoes and ½ canned)
1 ½ cups water
6 oz. tomato paste
¼ cup brown sugar
2 t. beef bouillion
1 t. dried oregano
½ t. salt
½ t. dried basil
black pepper
1 or 2 bay leafs
bring to a boil then reduce heat and simmer uncovered 1 ½ hours. Stir. The sauce thickens as it cooks but I still like to use an immersion blender just a little bit at the end to thicken it more and take out the big chunks. Can also pour some of it into a blender and puree then add it back to the pot and mix together. Make sure to discard the bay leaf before using a blender or serving.
Serve over fresh pasta and fresh basil and parm cheese. Once cooled in the fridge the sauce freezes really well.
Laura Denney
In a large sauce pan sauté in olive oil, 2 cloves garlic, chopped and 1 onion, chopped til tender.
Add:
28 oz can diced Italian tomatoes (if I double I sometimes do ½ fresh tomatoes and ½ canned)
1 ½ cups water
6 oz. tomato paste
¼ cup brown sugar
2 t. beef bouillion
1 t. dried oregano
½ t. salt
½ t. dried basil
black pepper
1 or 2 bay leafs
bring to a boil then reduce heat and simmer uncovered 1 ½ hours. Stir. The sauce thickens as it cooks but I still like to use an immersion blender just a little bit at the end to thicken it more and take out the big chunks. Can also pour some of it into a blender and puree then add it back to the pot and mix together. Make sure to discard the bay leaf before using a blender or serving.
Serve over fresh pasta and fresh basil and parm cheese. Once cooled in the fridge the sauce freezes really well.
Greek Cherry Tomato Salad
Greek Cherry Tomato Salad
Sharee Fotheringham
2 pints cherry tomatoes, quartered
salt
½ t. sugar
2 med. garlic cloves, minced or pressed
½ t. dried oregano
1 med. shallot, minced
1 T. red wine vinegar
2 T. extra-virgin olive oil
Ground black pepper
1 small cucumber, peeled, seeded and cut into ½ inch die
½ cup chopped pitted kalamata olives
4 ounces feta cheese, crumbled
3 T. chopped fresh parsley leaves
Toss tomatoes, ¼ t. salt and sugar in med. bowl. Let stand for 30 min. Transfer tomatoes to sald spinner and spin until seeds and excess liquid have been removed, 45 to 60 seconds. Stir to redistribute tomatoes several times during spinning. Return tomatoes to bowl and set aside. Strain tomato liquid through fine-mesh strainer into liquid measuring cup, pressing on solids to extract as much liquid as possible.
Bring ½ c tomato liquid, (discard extra) garlic, oregano, shallot and vinegar to simmer in small saucepan over med. heat. Simmer until reduced to 3 T., 6 to 8 min. Transfer mixture to small bowl and cool to room temperature, about 5 minutes. Whisk in oil and pepper to taste until combned. Taste and season with up to 1/8 t. table salt.
Add cucumber, olives, feta, dressing and parsley to bowl with tomatoes, toss gently and serve.
Sharee Fotheringham
2 pints cherry tomatoes, quartered
salt
½ t. sugar
2 med. garlic cloves, minced or pressed
½ t. dried oregano
1 med. shallot, minced
1 T. red wine vinegar
2 T. extra-virgin olive oil
Ground black pepper
1 small cucumber, peeled, seeded and cut into ½ inch die
½ cup chopped pitted kalamata olives
4 ounces feta cheese, crumbled
3 T. chopped fresh parsley leaves
Toss tomatoes, ¼ t. salt and sugar in med. bowl. Let stand for 30 min. Transfer tomatoes to sald spinner and spin until seeds and excess liquid have been removed, 45 to 60 seconds. Stir to redistribute tomatoes several times during spinning. Return tomatoes to bowl and set aside. Strain tomato liquid through fine-mesh strainer into liquid measuring cup, pressing on solids to extract as much liquid as possible.
Bring ½ c tomato liquid, (discard extra) garlic, oregano, shallot and vinegar to simmer in small saucepan over med. heat. Simmer until reduced to 3 T., 6 to 8 min. Transfer mixture to small bowl and cool to room temperature, about 5 minutes. Whisk in oil and pepper to taste until combned. Taste and season with up to 1/8 t. table salt.
Add cucumber, olives, feta, dressing and parsley to bowl with tomatoes, toss gently and serve.
Zucchini Sheet Cake
Zucchini Sheet Cake
Lesa Mecham
2 C. sugar
1 t. salt
1 t. baking soda
3 eggs
½ c milk
1 c oil
2 c. flour
¼ t. baking powder
2 c. peeled, grated zucchini
¼ c. cocoa
combine all ingredients and mix well. Pour into a sheet pan. Bake at 350 degrees for 20 minutes. Allow to cool. Frost with chocolate frosting.
Lesa Mecham
2 C. sugar
1 t. salt
1 t. baking soda
3 eggs
½ c milk
1 c oil
2 c. flour
¼ t. baking powder
2 c. peeled, grated zucchini
¼ c. cocoa
combine all ingredients and mix well. Pour into a sheet pan. Bake at 350 degrees for 20 minutes. Allow to cool. Frost with chocolate frosting.
Chilled Zucchini Soup
Chilled Zucchini Soup
Marianne Gourley
2 c. chicken broth
2 large onions, chopped
3 med. zucchini sliced
¼ t. salt
1c. mayo
1 t. fresh lemon juice
half and half (opt.)
lemon slices
Combine the broth, onions, zucchini, garlic and salt in a large saucepan and bring to a boil. Cook the vegetables for 5 to 8 minutes, or until tender. Let cool to room temp. then transfer the mixture to a food processor. Add mayo and lemon juice, and process until smooth. Refrigerate over-night. Thin with a little half and half if necessary. Serve cold, with lemon slices.
Marianne Gourley
2 c. chicken broth
2 large onions, chopped
3 med. zucchini sliced
¼ t. salt
1c. mayo
1 t. fresh lemon juice
half and half (opt.)
lemon slices
Combine the broth, onions, zucchini, garlic and salt in a large saucepan and bring to a boil. Cook the vegetables for 5 to 8 minutes, or until tender. Let cool to room temp. then transfer the mixture to a food processor. Add mayo and lemon juice, and process until smooth. Refrigerate over-night. Thin with a little half and half if necessary. Serve cold, with lemon slices.
Zucchini Pancakes
Zucchini Pancakes
Marianne Gourley
1 ½ c. zucchini grated
½ c. flour
¼ to ½ c. parmesan cheese
2 eggs
1 sprinkle of garlic- a little goes a long ways.
½ t. dried oregano (opt.)
salt and pepper
2 T. chopped onion
2 T. butter and olive oil
Grate zucchini, add 2 eggs, then add flour, onions, spices and cheese. In a fry pan melt butter and olive oil and make pancake size mounds and fry. Serve plain or with sour cream.
Marianne Gourley
1 ½ c. zucchini grated
½ c. flour
¼ to ½ c. parmesan cheese
2 eggs
1 sprinkle of garlic- a little goes a long ways.
½ t. dried oregano (opt.)
salt and pepper
2 T. chopped onion
2 T. butter and olive oil
Grate zucchini, add 2 eggs, then add flour, onions, spices and cheese. In a fry pan melt butter and olive oil and make pancake size mounds and fry. Serve plain or with sour cream.
Italian Zucchini Bake
Italian Zucchini Bake
Adria Higginson
2 T. vegetable lil
1 ½ lbs zucchini, cut into ¼ inch cubes (5 cups)
1 cup sliced green onion
1 clove garlic, pressed
1 ½ cups stewed tomatoes
1 tsp. dried basil
½ t. dried oregano leaves
½ t. paprika
1 cup cooked rice
2 cups grated sharp cheddar cheese
Preheat oven to 350 degrees. Heat oil in a 12 inch skillet over medium heat. Stir in zucchini, onions, and garlic; cover and cook for 5 minutes. Remove from heat and mix in tomatoes, garlic salt, basil, oregano, paprika, rice and 1 cup cheese. Spoon mixture into a shallow 1 ½ quart baking dish and sprinkle with remaining 1 cup cheese. Bake uncovered for 25 minutes.
Adria Higginson
2 T. vegetable lil
1 ½ lbs zucchini, cut into ¼ inch cubes (5 cups)
1 cup sliced green onion
1 clove garlic, pressed
1 ½ cups stewed tomatoes
1 tsp. dried basil
½ t. dried oregano leaves
½ t. paprika
1 cup cooked rice
2 cups grated sharp cheddar cheese
Preheat oven to 350 degrees. Heat oil in a 12 inch skillet over medium heat. Stir in zucchini, onions, and garlic; cover and cook for 5 minutes. Remove from heat and mix in tomatoes, garlic salt, basil, oregano, paprika, rice and 1 cup cheese. Spoon mixture into a shallow 1 ½ quart baking dish and sprinkle with remaining 1 cup cheese. Bake uncovered for 25 minutes.
Authentic Red Sauce
Authentic Red Sauce
Vickie Allen
Tomatoes, (raw, skins slipped) 2-3 big bowls in large heavy pan
2-3 cups olive oil
2-4 large chopped onion
1-3 bunches of fresh basil
2-4 T. salt (I prefer sea salt) add salt to taste as it cooks
Method:
Saute onions in olive oil till transparent. Add tomatoes and some of the salt, and cook down for several hours on med high heat, stirring fairly often, until sauce becomes thick. Add basil after the tomatoes have started to break down during cooking. When it becomes very dark red and thick, taste and determine if it needs more salt, if it does add and let it cook a little more. This is quite a messy process, I spread dish towels on the floor in front of the pan while cooking because when it thickens it bubbles and splatters everywhere. You can cover pan with a loose lid, but it takes twice as long to cook!
You can now bottle this sauce add clean lid and pressure cook or water bath to seal.
You can also make a quick version of this sauce with bottled or canned tomatoes.
1-2 bottles of tomatoes
1/3 c olive oil
½ onion chopped
few leaves of fresh basil
salt to taste
cook down 20-30 minutes, serve over pasta with parmesan cheese and pesto.
Vickie Allen
Tomatoes, (raw, skins slipped) 2-3 big bowls in large heavy pan
2-3 cups olive oil
2-4 large chopped onion
1-3 bunches of fresh basil
2-4 T. salt (I prefer sea salt) add salt to taste as it cooks
Method:
Saute onions in olive oil till transparent. Add tomatoes and some of the salt, and cook down for several hours on med high heat, stirring fairly often, until sauce becomes thick. Add basil after the tomatoes have started to break down during cooking. When it becomes very dark red and thick, taste and determine if it needs more salt, if it does add and let it cook a little more. This is quite a messy process, I spread dish towels on the floor in front of the pan while cooking because when it thickens it bubbles and splatters everywhere. You can cover pan with a loose lid, but it takes twice as long to cook!
You can now bottle this sauce add clean lid and pressure cook or water bath to seal.
You can also make a quick version of this sauce with bottled or canned tomatoes.
1-2 bottles of tomatoes
1/3 c olive oil
½ onion chopped
few leaves of fresh basil
salt to taste
cook down 20-30 minutes, serve over pasta with parmesan cheese and pesto.
Corn, Avocado and Tomato Salad
Corn Avocado and Tomato Salad
Tiffany Wellman
2 T. olive oil
1 T. fresh lime juice
¼ cup cilantro
¼ t. salt
¼ t. fresh ground pepper
21/2 cups fresh corn kernals (about 5 ears)
11/2 cups diced avocado
1 pint cherry tomatoes, quartered
½ cup finely diced red onion.
In a large bowl, whisk oil, lime juice, cilantro, salt and pepper. Add the corn, avocado, tomatoes, and onion and toss to mix.
Chocolate Chip Zucchini Cookies
Nicki Christensen
1 egg
½ c. butter, soft
½ c. brown sugar
1 T. vanilla
1/3 c. honey
1 c. zucchini, shredded
1 c. flour
1c. whole wheat flour
½ t. baking soda
¼ t. salt
¼ t. cinnamon
12 oz. choc. chips
combine ingredients. Bake at 350 degrees for 12-15 minutes.
Tiffany Wellman
2 T. olive oil
1 T. fresh lime juice
¼ cup cilantro
¼ t. salt
¼ t. fresh ground pepper
21/2 cups fresh corn kernals (about 5 ears)
11/2 cups diced avocado
1 pint cherry tomatoes, quartered
½ cup finely diced red onion.
In a large bowl, whisk oil, lime juice, cilantro, salt and pepper. Add the corn, avocado, tomatoes, and onion and toss to mix.
Chocolate Chip Zucchini Cookies
Nicki Christensen
1 egg
½ c. butter, soft
½ c. brown sugar
1 T. vanilla
1/3 c. honey
1 c. zucchini, shredded
1 c. flour
1c. whole wheat flour
½ t. baking soda
¼ t. salt
¼ t. cinnamon
12 oz. choc. chips
combine ingredients. Bake at 350 degrees for 12-15 minutes.
Zucchini Biscuits
Zucchini Biscuits
3 C flour
½ cup sugar
1 tsp salt
1 tablespoon baking powder
1 tsp cinnamon
1 cube butter
1 cup zucchini milk (instructions below)
½ cup raisins (optional)
measure all dry ingredients into a bowl and whisk to mix well. Cut margarine into flour mixture. Add zucchini milk and mix wtith a fork to moisten dry ingredients. Let stand for about three minutes. Add raisins with hand. Gather dough into a ball and turn out onto table to knead. Knead about 10 times and roll out 1 inch thick. Cut into squares or rounds. Bake at 400 degrees for 12 min. Glaze
Glaze: Mix 2 T. butter, ½ c. powdered sugar and ½ t. vanilla
3 C flour
½ cup sugar
1 tsp salt
1 tablespoon baking powder
1 tsp cinnamon
1 cube butter
1 cup zucchini milk (instructions below)
½ cup raisins (optional)
measure all dry ingredients into a bowl and whisk to mix well. Cut margarine into flour mixture. Add zucchini milk and mix wtith a fork to moisten dry ingredients. Let stand for about three minutes. Add raisins with hand. Gather dough into a ball and turn out onto table to knead. Knead about 10 times and roll out 1 inch thick. Cut into squares or rounds. Bake at 400 degrees for 12 min. Glaze
Glaze: Mix 2 T. butter, ½ c. powdered sugar and ½ t. vanilla
Monday, March 15, 2010
Zucchini Garden Chowder
Zucchini Garden Chowder
Margie Pierce
2 med. zucchini, chopped
1 med. onion, chopped
1 t. parsley flakes (or fresh)
1 tsp. dried basil (or fresh)
1/3 c. butter
1/3 c. flour
1 t. salt
¼ t. black pepper
3 C. water
3 chicken bouillion cubes
1 (14.5 oz) can diced tomatoes
1 (12 oz) can evaporated milk
1 can corn, drained
½ cup shredded parmesan cheese
In soup pot over med. heat, sauté zucchini, onion, parsley and basil in butter til tender. Sitr in salt, pepper and flour (it will quickly form a paste around the veggies so have your water ready). Stir and gradually add water then bouillon cubes. Bring to a boil, cook and stir for at least 2 minutes to thicken. Add tomatoes (with juice) and evaporated milk, corn and parmesan cheese. Return to low boil, reduce heat and simmer for 3-5 minutes. Garnish with extra parmesan if desired.
Margie Pierce
2 med. zucchini, chopped
1 med. onion, chopped
1 t. parsley flakes (or fresh)
1 tsp. dried basil (or fresh)
1/3 c. butter
1/3 c. flour
1 t. salt
¼ t. black pepper
3 C. water
3 chicken bouillion cubes
1 (14.5 oz) can diced tomatoes
1 (12 oz) can evaporated milk
1 can corn, drained
½ cup shredded parmesan cheese
In soup pot over med. heat, sauté zucchini, onion, parsley and basil in butter til tender. Sitr in salt, pepper and flour (it will quickly form a paste around the veggies so have your water ready). Stir and gradually add water then bouillon cubes. Bring to a boil, cook and stir for at least 2 minutes to thicken. Add tomatoes (with juice) and evaporated milk, corn and parmesan cheese. Return to low boil, reduce heat and simmer for 3-5 minutes. Garnish with extra parmesan if desired.
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