Zucchini stir fry
(Michelle Gray)
1/2 white onion
5-6 medium zucchinis
one clove crushed garlic
3 tbs olive oil
one 3 oz can tomato paste
salt, pepper, Italian seasoning to taste
With olive oil, saute onion and zucchinis. Add crushed garlic before adding thickly sliced zucchini. Saute to desired doneness.
Add tomato paste, salt, black pepper and Italian seasoning to taste. May need to add some water or stock to think the paste.
Serve over steamed white rice. Yummy!
CHICKEN FRIED ZUCCHINI
(Dale Hagenbuch)
1 medium zucchini
1 1/2 cups milk (can be canned milk_
1/4 cup vegetable oil
1/2 cup cornmeal
1/2 cup flour
1 teaspoon seasoned salt (such as Lawry's)
Slice zucchini in 5/8-inch rounds; soak in milk for 1/2 hour or more. Heat oil in non-stick skillet in medium heat. Lift zucchini slices out of milk; dip both sides of each slice in mixture made by combining cornmeal, flour and seasoned salt. Place slices in hot oil and fry until golden brown. Turn and repeat. Do not over-cook.
Yield: 2 servings.
Corn Salad
Rita Blake
1/2 c. green pepper
1/2 c. red pepper
1/2 c. celery
1/2 c. jicama
1/2 c. zucchini (Original recipe calls for sayote.)
1 carrot
3 green onions
1 c. corn
Dice all vegetables to the same size as a kernel of corn and mix together with dressing (below). If jicama is unavailable, substitute more of other ingredients.
Dressing:
1/2 c. mayonnaise
2 T. yogurt
2 T. vinegar
2 T. sugar
salt and pepper
from Tim & Kay Christensen & family
We cut into 1-2 inch squares: zucchini, red, yellow, and green peppers, sweet or red onions, summer squash, asparagus. We toss it all in 2-3 Tablespoons of olive oil, sprinkle with some fresh pepper and place in a single layer in pan, bake it at 450 degrees for 30 minutes.
It's VERY healthy, very easy and it's gotten my kids to try different vegetables.
p.s. We think it's better to add the asparagus about 1/2 way thru the baking time, as it becomes overdone otherwise.
Apple Pie ( Zucchini)
Janet Pavkov
1 Very large zucchini
2 Tbsp. flour
1 1/4- cup sugar
1 1/2 tsp. cinnamon
1 1/2 tsp. cream of tarter
2 Tbsp. lemon juice
dash of salt
Peel zucchini and cut lengthwise. Scoop out seeds and cut into slices to
resemble apple slices. Cook 10 min. in enough water to cover. Drain. Mix
rest of ingredients and add drained zucchini and pour into pie shell.
Top with crumb topping.
1 stick oleo
1/2 cup sugar
1 cup flour
Mix till crumbly and sprinkle evenly on pie filling. Bake at 375* for 50
min.
This tastes exactly like apple pie and is something different from
zucchini bread.
Vegetarian Chili
Rita Blake
1/3 cup olive oil
2 cups onion, chopped
3/4 cup celery, chopped
1 cup green peppers, chopped
1 cup carrots, diced
1 tbsp. garlic, minced
1 zucchini, chopped
2 cups mushrooms, chopped
1 tbsp. cumin
3/4 tsp. dried basil or one sprig fresh basil
2 tbsp. chili powder
3/4 tsp. dried oregano (or more fresh)
2 tsp. salt
1/2 tsp. pepper
Heat oil. Add vegetables and seasonings. Cook over high heat for 1-2 minutes, stirring often.
4 cups fresh tomatoes, chopped
2 cups kidney beans, undrained
3/4 cup bulgur wheat, optional
2-3 hot peppers, chopped
2 tbsp. lemon juice
3 tbsp. tomato paste
1 tbsp. Worcestershire sauce
1/4 cup dry red or white wine (optional)
Add to mixture. Bring to a boil, stirring often.
Reduce heat and simmer 20 minutes, uncovered.
Can be thinned with tomato juice.
