wilkes

Made this for Sunday Dinner and loved it


Zucchini Tomato Bake

1 medium onion, chopped
1 tablespoon butter
3 medium zucchini (about 1 pound) shredded and patted dry with paper
towels
3 medium tomatoes, seeded and cut in small pieces ( I used 4 good
sized Roma tomatoes)
1 cup shredded Swiss Cheese, divided
1/3 cup sour cream
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
2 tablespoons shredded Parmesan cheese

In large skillet, saute' onion in butter until tender. Transfer in a large bowl. Add tomatoes, zucchini, 1/2 cup Swiss cheese, sour cream and seasonings, mix well. Transfer to an 11x7 baking dish coated with cooking spray. Sprinkle with Parmesan cheese and remaining Swiss cheese. Bake, uncovered at 350 degrees for 25-30 minutes or until vegetables are tender.


Wonderful!! Hope you enjoy

ZUCCHINI BREAD

3 eggs
2 cups sugar
1 cup vegetable oil
1 teaspooon vanilla
2 cups coarsely grated zucchini (loosely packed)
2 cups flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)

In the bowl of an electric mixer, beat 3 eggs until frothy. Gradually add 2 cups sugar. Stir in 1 cup vegetable oil and 1 tablespoon of vanilla. Beat until thick and lemon colored. Stir in zucchini.

In a medium bowl, whisk together to combine 2 cups flour, 1 teaspoon cinnamon, 1 teaspoon baking soda, 1/4 teaspoon baking powder and 1 teaspoon salt. Stir dry mixture into wet mixture, stirring to combine. Add chopped walnuts or pecans, if desired.

Spray two bread loaf pans (approximately 8"x4"x3") with Baker's Joy, or grease and flour to prevent sticking. Pour batter into pans and level off with the back of a spoon.

Bake for approximately 1 hour or until done.

Allow loaves to cool in pan for 10 minutes, then run a knife along the sides to loosen bread and remove from pans. Cool on wire rack. Brush tops of loaf with melted butter while still warm.

Ratatouille


Cook Time: 35 minutes
Ingredients:

2 tablespoons olive oil
2 cloves garlic, crushed and minced
1 large onion, quartered and thinly sliced
1 small eggplant, cubed
2 green bell peppers, coarsely chopped
4 large tomatoes, coarsely chopped, or 2 cans (14.5 ounces each) diced tomatoes
3 to 4 small zucchini, cut into 1/4-inch slices
1 teaspoon dried leaf basil
1/2 teaspoon dried leaf oregano
1/4 teaspoon dried leaf thyme
2 tablespoons chopped fresh parsley
Preparation:In a 4-quart saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes. Add eggplant; stir until coated with oil. Add peppers; stir to combine. Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking.

Add tomatoes, zucchini, and herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft.

Here is a delicious cupcake recipe using zukes...

1 package spice cake mix
1 1/3 c water
1/4 c vegetable oil
3 eggs
2 c shredded zucchini
1/2 c raisins (optional)

Frosting:

1/4 c butter softened
1 3/4 c powdered sugar
1 tsp vanilla extract
1/2 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1 to 2 TBS. milk

In large mixing bowl, combine cake mix, water, oil, and eggs and beat on low for 30 seconds. Beat on medium for 2 minutes. Stir in zucchini and raisins. Fill paper lined muffin cups 2/3 full. Bake at 350 for 18-22 minutes or until toothpick comes out clean. Cool for 10 miutes before removing from pan.

Allow to cool completely before frosting.

For frosting:

In a small mixing bowl, beat butter until its light and fluffy. Beat in sugar, vanilla, cinnamon, and nutmeg. Add enough milk to achieve a spreading consistency. Frost cupcakes.

Makes about 2 dozen.

Zucchini Parmigiana
1 cup dry bread crumbs
1 cup grated Parmesan cheese
1 clove garlic, minced
1 teaspoon chopped fresh basil
1/2 teaspoon dried oregano
3 large zucchinis, sliced
8 egg whites, divided
3 cups ricotta cheese
1/4 cup fresh parsley, chopped
3 cups tomato sauce
2 cups shredded mozzarella cheese

Preheat oven to 375 degrees F.
Lightly grease a medium baking sheet.
In a shallow, medium bowl, mix bread crumbs, Parmesan cheese, garlic, basil, and oregano. Set aside 2/3 cup of the mixture.
Place 2 egg whites in a small bowl. Dip zucchini slices in the egg whites, then coat with the bread crumb mixture. Arrange coated slices on the prepared baking sheet, and bake 12 to 15 minutes in the preheated oven, until lightly browned.
In a medium bowl, mix ricotta, parsley, and the remaining 6 egg whites.
Spread 1/2 the tomato sauce in the bottom of a 9x13 inch baking dish. Layer with 1/2 the zucchini, 1/2 the ricotta mixture, and 1/2 the mozzarella cheese. Repeat layers, and top with remaining bread crumb mixture.
Bake 45 minutes in the preheated oven. Serve warm.
Zucchini Bread
3 eggs
1 cup vegetable oil
1 1/2 cups packed brown sugar
2 cups grated zucchini
2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
1/4 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
3 teaspoons ground cinnamon
1 cup raisins (optional)
1 cup chopped walnuts (optional)
1/4 cup wheat germ

In a large bowl, combine eggs, oil, sugar, zucchini, and vanilla. Mix well. Add flours, baking powder, soda, salt, wheat germ, and cinnamon; stir to combine. Stir in raisins and nuts, if desired.
Bake at 350 degrees F for 1 hour, or until a tester inserted in the center comes out clean.

This past weekend in my area on the TV show "Iron Chef America" ...the secret ingredient was zucchini! You might be able to catch it during one of it's other time slots that they broadcast through the week...on the Food Network channel.

Slice, bread and fry just like yellow crookneck squash or fried green tomatoes.

We have an over abundance of zucchini in our garden. I already put it on the grill with onions, soy sauce and seasonings.... I need another use for a side dish please...