| T O P I C R E V I E W |
| lareyna |
Posted - Sep 14 2005 : 1:25:22 PM
Anybody have a favorite recipe, hubby has been requesting this all summer, I have never made, HELP!!
I was Country before Country was COOL |
| 7 L A T E S T R E P L I E S (Newest First) |
| Julia |
Posted - Sep 21 2005 : 09:53:49 AM
OOO! Sounds yummy,Mary!
A friend just gave me this recipe for Zucchini pancakes.
4 cups grated zuke; 3 eggs; 1/2 cup flour; 1/4 cup grated parmasean cheese; 1 tsp salt; 1 tsp chives; 1/2 tsp oregano; 1/4 tsp gaarlic powder.
After grating the zuke squeeze out as much of the liquid as possible. Allow to sit for a couple hours. When ready to cook, put 3 Tblsp of oil in skillet, Mix zuke with other ingredients. ladle 1/3 to 1/2 cups of batter on to skillet and cook as you would a pancake.
Serve with salsa and sour cream. YUM!
"...the setting sun is like going into the very presence of God." Elizabeth Von Arnim |
| quilt8305 |
Posted - Sep 21 2005 : 09:10:48 AM
Here is the best stuffed zucchini recipe I know:
3 large zucchini, 5 slices bacon, 2 slices whole wheat bread torn into pieces, 3 ounces swiss cheese cut in chunks, 1 garlic clove, 1 medium onion cut in quarters. Cut washed zucchini in half, cut off ends, and scoop out pulp. Parboil halves for three minutes, cool. Cook bacon and combine in food processor with bread, cheese, garlic, onion and zucchini pulp. Put this mixture in skillet with 1 TB olive oil,1/2 tsp. oregano and 1/4 tsp. salt and 1/4 tsp. pepper. Saute until liquid is absorbed about 10-15 minutes. Scoop into hollowed out zucchini halves, top with additional cheese and bake at 425 degrees until filling is lightly browned, about 15 minutes. Top with tomato sauce if desired. Yum!
Mary
The great use of life is to spend it for something that will outlast it. Wm. James |
| prairiemaid |
Posted - Sep 21 2005 : 07:43:08 AM
I stuff my zucchini with my regular meatloaf recipe. Cut the zucchini in half lengthwise, scoop out the seeds, shave a flat spot on the bottom so is sits without rocking. Put meatloaf in the middle and cover with foil. Bake until meat is done and zucchini is tender.
Call me old fashioned. |
| sqrl |
Posted - Sep 20 2005 : 2:47:05 PM
I got these big summer squishes from a farm stand a few weeks ago and I cut them in half, scooped out some of the center so they looked like boats. Made some stuffing out of bread chunks, garlic, pesto, the squah that I scooped out cut up, a little water or stock, some spices and herbs from the garden - sage, oregano. Stuffed the stuffing in the squish and baked it in the oven. And it was delicious. Sometimes I cut them in half and make slits in them and stuff chunks of garlic into the slits and bake them flat side down with some tomatoes. Thats a real popular dish too.
Blessed Be
www.sqrlbee.com www.sisterhood.sqrlbee.com
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| Julia |
Posted - Sep 14 2005 : 2:40:06 PM
Must be the night for stuffed zuke. I just started some for church potluck tonight! I like the idea of lentils added. Have to try that.
"...the setting sun is like going into the very presence of God." Elizabeth Von Arnim |
| lareyna |
Posted - Sep 14 2005 : 2:37:13 PM
Thank so much,trying it tonight
I was Country before Country was COOL |
| BlueApple |
Posted - Sep 14 2005 : 2:10:09 PM
I'm afraid I don't have an official recipe but I can tell you what we stuff ours with. First I cut the zucchini lengthwise and hollow it out a bit. Stir fry (in a bit of olive oil)the cubed up insides with thinly slice carrots, onion, garlic....whatever you like. Sprinkle on some cumin and chili powder to taste. Add a cup or so of cooked lentils. Mix with some grated cheese - we like pepper-jack and stuff into the zucchini. If I'm in a hurry I sometimes steam the zucchini just a little bit to get it cooking. Bake in the oven at 350 until tender. We try not to eat too much meat so this is one of our favorite vegetarian meals. I make these in tortillas as well and add enchilada sauce for veggie enchiladas.
Julia
BlueApple Farm |
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