Search Results for "Zucchini"
Recipe Results 2 of 25 pages
Zucchini Scallop
Ingredients: 2 cups zucchini, cooked 2 cups saltine crackers, crumbled 2 Tbsp. minced onion 1 cup cheese, cubed 1 cup milk 1 egg, beaten 2 Tbsp. melted butter pepper Directions: Layer zucchini, crackers, onion and cheese in a 2 qt. greased casserole. Combine milk and egg. Pour over zucchini mixture. Pour butter over all. Sprinkle
Zesty Zucchini
1/3 cup vegetable oil 1/4 cup white wine vinegar 1 tablespoon minced fresh basil or 1 teaspoon dried basil 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon garlic powder 2 to 3 medium zucchini, sliced In a large bowl, whisk together the first six ingredients. Add zucchini and toss. Chill until ready to serve. For
Garlic Zucchini Zoodles
Garlic Zucchini Zoodles Ingredients: 4 med. zucchini (about 2 lbs.) 3 Tbsp. extra virgin olive oil 4 cloves minced garlic 1/4 to 1/2 tsp. crushed red pepper flakes 2 med. tomatoes, chopped 1/2 cup shredded parmesan cheese, plus more for serving 1 cup basil leaves, torn into pieces 1 cup pasta sauce, optional 1 tsp.
Zucchini Spears
Ingredients 1 pound zucchini 1 large lemon, juiced 1/4 cup cider vinegar 3 tablespoons salt 3 cloves garlic, chopped 1 teaspoon honey, optional 1 teaspoon red pepper flakes, optional Directions Slice zucchini into spears. Place upright in glass jar. Combine remaining ingredients in saucepan. Bring to a boil; remove from heat and let cool. Pour
Orange Zucchini Cupcakes
Orange Zucchini Cupcakes Submitted by: Anna Miller of Zanesville, OH Yield: 3 dozen These Orange Zucchini Cupcakes have a soft, fluffy texture. Ingredients: 6 eggs 2 2/3 cups white sugar 1 cup vegetable oil 1 cup orange juice concentrate – do not dilute 2 tsp. almond flavoring 4 tsp. baking powder 2 tsp. baking soda
Zesty Zucchini Quesadillas
Zesty Zucchini Quesadillas Yield: Serves 12 Ingredients: 2 cups zucchini, grated 3/4 tsp. salt 4 flour tortillas, 10-inch 1 cup carrots, grated 1/4 cup onions, chopped 2 Tbsp. chili peppers, mild, canned, diced, drained 2 Tbsp. pimentos, diced, drained 3 tsp. Italian Seasoning 1 cup Pepper Jack cheese, shredded 1 cup Sharp Cheddar cheese, shredded
Zucchini and Potatoes Jambot
Ingredients: 1/4 cup extra-virgin olive oil 1 small yellow onion, chopped 2 potatoes, peeled and cubed (slightly larger than zucchini cubes) 2 zucchini, cubed Coarse salt Ground black pepper 1 teaspoon dry Italian seasoning (or a combination of oregano and thyme) Chopped parsley, for garnish (optional) Directions: Heat a 12-inch straight-sided skillet. Add oil, onion,
Zesty Skillet Zucchini & Veggies
Zesty Skillet Zucchini & Veggies Ingredients: 1/2 cup tomato juice, low-sodium (low sodium V8) 1/4 tsp. black pepper 1 onion (medium) 1 tomato (medium) 1 cup mushroom (canned) 2 zucchini (medium) 1 tsp. basil Directions: Peel the onion. Chop it into small pieces. Chop the tomato. Drain the water from the can of mushrooms. Cut
Zucchini Salad
Zucchini Salad Ingredients: Juice of 1 lemon 2 tsp. extra-virgin olive oil 1 garlic clove, minced OR 1/2 tsp. jarred minced garlic 1/4 tsp. pepper 4 large zucchini, grated, spiralized, or cut into ribbons 1 Tbsp. chopped fresh parsley OR 1 tsp. dried parsley 2 Tbsp. chopped fresh dill OR 2 tsp. dried dill 2
Zucchini-Parmesan Pancakes
Zucchini-Parmesan Pancakes Ingredients: 2 medium unpeeled zucchinis, grated with a box grater (about 3 cups) 1 small shallot, minced (about 1/4 cup) 2 large eggs, lightly beaten using a fork 1/2 cup all-purpose flour 1/4 cup shredded Parmesan cheese 1 1/2 teaspoons chopped, fresh thyme 1 teaspoon baking powder 1 teaspoon black pepper 1 teaspoon
