Search Results for "Zucchini"
Recipe Results 3 of 25 pages
Zucchini Drop Cookies
Submitted by: Barbara Borkoski or Barnsville, Oh Ingredients: 2 cups zucchini, peeled and grated 2 tsp. soda 2 cups sugar 1 cup shortening 2 eggs, beaten 4 cups flour 2 tsp. cinnamon 1 tsp. cloves 1 tsp. nutmeg 1 tsp. salt 1 cup nuts, raisins, or any combination (optional) Directions: Beat zucchini, soda and shortening.
Zucchini-Oatmeal Muffins
Ingredients 2 1/2 s flour 1/2 quick oats 1 teaspoon salt 1 chopped pecans or nuts or less 1 medium zucchini (about 10 oz.), unpeeled 1 1/2 s sugar 1 tablespoon baking powder 1 teaspoon cinnamon 4 eggs 3/4 oil Directions Preheat oven to 400°. Have ready 12 or more muffin tins. In large bowl
Zucchini-Potato Soup
Zucchini-Potato Soup Ingredients: 5 cups chicken broth 1 pound zucchini (4 small), thinly sliced 1 large potato, thinly sliced 1 large onion, thinly sliced 3 eggs 2 tablespoons lemon juice salt and pepper to taste Directions: In a large saucepan, bring the broth to a boil. Add the zucchini, potato, and onion. Reduce the heat
Lemon Rosemary Zucchini
Ingredients: 1 tablespoon extra virgin olive oil 1 medium yellow bell pepper, diced 2 teaspoons finely minced fresh rosemary 2 cups chopped zucchini (2 medium) 1-3 teaspoons freshly squeezed lemon juice, or to taste Salt and freshly ground black pepper, to taste Directions: In medium nonstick skillet, heat olive oil over medium heat. Add yellow
Zucchini Stir Fry
Zucchini Stir Fry Ingredients: 3 tablespoons olive oil 1 tablespoon garlic clove, minced 1 cup onion, diced 1 large yellow squash, sliced & halved 1 large zucchini, sliced & halved 1 cup red bell pepper, diced 1/2 teaspoon black pepper 1/4 cup low sodium soy sauce 1/4 cup low sodium Vegetable Broth 1 tablespoon brown
Zucchini Pineapple Bread
Submitted by D. Flinner, of Canton, Ohio. Ingredients: 3 eggs 1 cup oil 2 cups sugar 3 cups all purpose flour 1 tablespoon vanilla extract 1 teaspoon baking powder 2 cups grated zucchini 1 teaspoon baking soda 1 teaspoon salt 1/2 cup raisins 1 tablespoon cinnamon 1 cup chopped nuts 1 (8 ounce) can crushed
Zucchini Pizza Casserole
Ingredients: 4 cups shredded zucchini 1/2 teaspoon kosher salt 2 eggs 1/2 cup romano cheese, grated 2 cups (8 ounces) mozzarella cheese, shredded and divided 1 cup (4 ounces) provolone cheese, shredded and divided 3 tablespoons butter, divided 1 pound lean Italian sausage, removed from casings 1 medium onion, diced 2 cloves garlic, minced 1
Zucchini Dessert
Ingredients: 4 cups all-purpose flour 2 cups sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1 1/2 cups cold butter Filling: 8 to 10 cups cubed, seeded, peeled zucchini (4 to 5 pounds) 2/3 cup lemon juice 1 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg Directions: In a large bowl, combine the
Zucchini Marmalade
Zucchini Marmalade Ingredients: 2 pounds zucchini, washed and grated 1 teaspoon grated lemon peel juice from 1/2 lemon 1 can (13 ounces) crushed pineapple, drained 1 package (1-3/4 ounces) powdered fruit pectin 5 cups sugar 2 tablespoons finely chopped crystallized ginger Directions: Put zucchini into a large kettle and add lemon peel, lemon juice, and
Fresh Zucchini Toss
Ingredients 1/2 cup vegetable oil 1/3 cup white wine vinegar 1 clove garlic, minced 1/3 cup honey 1/2 teaspoon seasoned salt 1/4 teaspoon black pepper 2 cups zucchini, coarsely shredded 1 head iceberg lettuce, cored, rinsed and torn into pieces* 1/2 cup red onion, thinly sliced 1 cup seasoned croutons 1 cup grape tomatoes or
