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After the latest help relating to cooking recipes.
After the latest help relating to cooking recipes.
When you are after top-quality advice about cooking recipes, you'll find it easier said than done separating value packed information from ill-equiped cooking recipes submissions and support so...
Canarian Recipes for Shrove Tuesday
For the British at least, Shrove Tuesday is probably better known as Pancake Day. Those wonderful delicacies, smothered in sugar and lemon and often tossed around in village competitions. As you will see from the recipes below, the Brits...
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Here is a sure crowd pleaser. This is a chili recipe that can be cooked either on the stove or in a slow cooker/crock pot. My Dad always made the best chili, but he refused to put tomatoes in it. I personally love tomatoes in my chili recipe. He, on...
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(NC)—The leaves have turned, pumpkins are ripening on the vine and most of Canada's apple growers are in the orchards harvesting this year's crop of apples for your enjoyment throughout the winter months. It is well known that apples are...
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Here are two **Must Try** Mexican recipes! They are HOT, tasty and so easy! Chiles Rellenos Meatballs 12 small potatoes, or 2 large baking potatoes 2 tablespoons vegetable oil 1 pound ground beef 1/2 pound Anaheim chili peppers ...
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Main Dish Zucchini Recipes
With summer coming to an end, you probably have an overabundance of zucchini from your garden that you are trying to find recipes for. Or maybe you know someone who is trying to find homes for all of their excess zucchini! You'd be amazed at all the meals you can create with zucchini. Here are just a few ideas.
Stuffed Zucchini
5 medium zucchini 1/4 brown rice, uncooked 1/2 c. boiling water 1 small onion, chopped finely 1 clove garlic, minced 1/2 c. parsley, chopped finely 1/4 c. olive oil 1/2 c. bread crumbs 1 lemon 1 egg, separated 1 c. mushrooms, chopped finely (optional) 1/2 c. cheddar cheese, grated Salt and pepper
Hollow out zucchini with a spoon. After scooping out zucchini, chop remaining insides into small pieces. In a medium-sized saucepan, cook rice with water, onion, garlic, salt, pepper, and oil for about 15 minutes. Add chopped zucchini and cook 5 more minutes. Add bread crumbs, parsley, juice from the lemon, the egg white, mushrooms, and cheese. Preheat oven to 350 degrees. Place filling into zucchini shells. Arrange the zucchini in a baking dish. Spread extra filling around the shells in the bottom of the pan. Cover with foil and bake about 40 minutes.
Zucchini & Rice Casserole
3 tbsp. olive oil 5 or 6 fresh basil leaves, chopped 2 cloves garlic, minced 1 medium onion, chopped 2 c. brown rice, cooked 2 medium zucchini, sliced 1/4 c. bread crumbs 4 oz. monterey jack cheese, grated Salt and pepper
Preheat oven to 375 degrees. In a medium-sized bowl, combine olive oil, salt, pepper, basil, and garlic. Spread the rice in the bottom of a 13x9x2-inch baking dish. Arrange half of the zucchini on top of the rice. Sprinkle with bread crumbs and cheese. Spoon some of the sauce
on next. Sprinkle with the chopped onion. Add a layer of the remaining zucchini slices. Top with remaining sauce. Bake, uncovered, until vegetables are tender (about 1 1/2 hours).
Zucchini Pancakes
3 c. zucchini, grated 2 eggs 3 tbsp. flour 1/4 c. Parmesan cheese 1/2 teaspoon salt Pepper Butter
In a medium-sized bowl, mix together zucchini and salt. Let stand about 45 minutes. Squeeze excess moisture from zucchini. In another bowl, beat eggs well. Add zucchini, flour, cheese, and pepper; mix well. In a large skillet, melt some butter. Fry tablespoonfuls of the zucchini mixture until lightly browned, turning once. Makes about 12 pancakes.
Zucchini & Cheese Enchiladas
2 medium zucchini, grated 1 c. ricotta or cottage cheese 1 small onion, chopped 2 cloves garlic, minced 1 c. mushrooms (optional) 2 c. cheddar cheese, grated 1 (26-oz.) jar pasta or spaghetti sauce 8 flour tortillas
Preheat oven to 350 degrees. In a medium-sized bowl, combine zucchini, cottage cheese, onion, garlic, mushrooms, and 1 c. of cheddar cheese. Pour half of the pasta sauce into the bottom of a 13x9x2-inch baking dish. Spoon zucchini mixture into each of the flour tortillas. Roll each tortilla and place seam-side down in the baking pan. Sprinkle remaining zucchini mixture (if any) on top. Pour the remaining pasta sauce on top and sprinkle with remaining cheese. Bake for 30 minutes.
About the Author
Rachel Paxton is a freelance writer and mom of four. Download her free booklet of zucchini recipes from http://www.creativehomemaking.com/download.shtml. For recipes, tips to organize your home, home decorating, crafts, holiday hints, and more, visit Creative Homemaking at http://www.creativehomemaking.com.
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