Recipes Included On This Page Zucchini and Eggplant Salad [Contest Winner] Zucchini and Linguine Zucchini and Sausage Casserole Zucchini Bread Zucchini Cobbler Zucchini Lime Bread with Lime Glaze Zucchini Nut Loaf Zucchini-Mushroom Soup Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Zucchini and Eggplant Salad Recipe By :Rose Clark; Syr. Serving Size : 8 Preparation Time :0:00 Categories : Volume 5-07 July 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup olive oil 2 cups diced peeled eggplant 2 cups sliced zucchini 1 cup diced green pepper 1/2 cup chopped onion 1 cup sliced fresh mushrooms 16 ounces crushed plum tomatoes -- (1 can ) 1 teaspoon salt 1 teaspoon oregano 1 teaspoon basil 1/2 teaspoon pepper 2 garlic cloves -- minced 2 drops Tabasco sauce -- (2 to 3 drops) 1/4 cup plain white bread crumbs Heat oil in a large skillet. Sauté eggplant over low heat 1 minute. Cover and cook 2 minutes or until almost tender. Add zucchini, green pepper and onion. Cover and cook 4 minutes. Add remaining ingredients except bread crumbs. Cover and cook 10 minutes. Add bread crumbs. Cook, stirring, about 1 minute until mixture thickens. Contributed to the FareShare Gazette by Kathy; 12 July 2002. pandk@gbso.net www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 72 Calories; 7g Fat (81.9% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 268mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1 1/2 Fat. * Exported from MasterCook * Zucchini and Linguine Recipe By :©Vicki Caparulo Serving Size : 8 Preparation Time :0:00 Categories : Volume 5-07 July 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large zucchini 3 garlic cloves 2 tablespoons chicken bouillon 2 cups chicken broth 1 red bell pepper -- julienned cooked tomato basil fettuccine -- or linguine Mince garlic, julienne zucchini and/or summer squash on a Mandolin or a Benrinner. Set aside. Cook garlic in 2 tablespoons olive oil just until colored. Add chicken bouillon and brown. Add zucchini and red pepper, sauté, add chicken broth. Add cooked linguine to pan and stir until heated through and serve. Variations of this recipe may be to add chopped tomato, shrimp, carrots, etc. Contributed to the FareShare Gazette by Jennie; 31 July 2002. BarFav@aol.com www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 29 Calories; 1g Fat (14.4% calories from fat); 3g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 217mg Sodium. Exchanges: 0 Lean Meat; 1/2 Vegetable. * Exported from MasterCook * Zucchini and Sausage Casserole Recipe By :Redbook Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-07 July 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds small zucchini 1/2 pound bulk sausage 1/4 cup finely chopped onion 1/2 cup fine cracker crumbs 2 eggs -- slightly beaten 1/4 teaspoon ground thyme 1/2 teaspoon salt 1/2 cup grated Parmesan cheese Heat oven to 350º. Wash zucchini; trim off ends. Cook whole in boiling water. Drain and chop coarsely. Place sausage and onion in a skillet over moderate heat (about 250º); cook and stir frequently until sausage is brown. In a bowl combine zucchini, sausage mixture, crumbs, egg, thyme, salt and 1/4 cup of the cheese. Pour into a shallow baking dish. Sprinkle with the remaining 1/4 cup cheese. Bake, uncovered, 40 to 45 minutes, until brown. Contributed to the FareShare Gazette by Jennie; 31 July 2002. BarFav@aol.com www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 319 Calories; 28g Fat (80.1% calories from fat); 14g Protein; 2g Carbohydrate; trace Dietary Fiber; 140mg Cholesterol; 859mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 4 1/2 Fat. * Exported from MasterCook * Zucchini Bread Recipe By :Domino Granulated Sugar Serving Size : 16 Preparation Time :0:00 Categories : Volume 5-07 July 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 3/4 teaspoon baking powder 3/4 teaspoon baking soda 3/4 teaspoon salt 3/4 teaspoon cinnamon 3 eggs 1 cup Domino Granulated Sugar 2/3 cup salad oil 3/4 teaspoon lemon extract 1 1/3 cups grated unpeeled zucchini 2/3 cup chopped pecans 2/3 cup raisins Sift together flour, baking powder, baking soda, salt, and cinnamon. Set aside. Beat eggs with sugar for 2 minutes. Gradually add oil and beat 2 minutes. Add extract. Alternately fold in flour mixture and zucchini until evenly moistened. Stir in pecans and raisins. Do not over mix. Pour batter into well greased 9 x 5 x 3-inch loaf pan. Bake at 350F for 70 minutes to 75 minutes, until bread tests done. Cool 10 minutes; remove from pan and cool completely on wire rack. Yield : 1 loaf Recipe By : Domino Granulated Sugar Contributed to the FareShare Gazette by Kathy; 20 July 2002. pandk@gbso.net www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 201 Calories; 13g Fat (58.9% calories from fat); 3g Protein; 18g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 193mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.
	* Exported from MasterCook * Zucchini Cobbler Recipe By :Sandy Greathouse Serving Size : 6 Preparation Time :0:00 Categories : Volume 5-07 July 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups zucchini -- peeled and chopped 2/3 cup lemon juice 1 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg Crust: 4 cups all-purpose flour 2 cups sugar 1 1/2 cups cold butter 1 teaspoon ground cinnamon In large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15 to 20 minutes or until zucchini is tender. Add sugar, cinnamon and nutmeg; simmer 1 minute longer. Remove from heat and set aside. For crust, combine flour and sugar in a bowl. Cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press 1/2 of remaining crust mixture into a greased 15x10x1-inch baking pan. Spread zucchini over top. Crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. Bake at 375F for 35 to 40 minutes or until golden and bubbly. NOTES : This fooled my family......they thought it was apple cobbler! Its really good and uses up an over-abundance of zucchini in your garden. Contributed to the FareShare Gazette by Sandy; 16 July 2002. Muzzley@onecom.com www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1130 Calories; 47g Fat (36.7% calories from fat); 11g Protein; 171g Carbohydrate; 5g Dietary Fiber; 124mg Cholesterol; 476mg Sodium. Exchanges: 4 Grain(Starch); 1 Vegetable; 0 Fruit; 9 Fat; 6 1/2 Other Carbohydrates. * Exported from MasterCook * Zucchini Lime Bread with Lime Glaze Recipe By :Edmonton Journal 1994 Serving Size : 16 Preparation Time :0:00 Categories : Volume 5-07 July 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups zucchini -- (500 mL) grated & packed 1 large lime juice and grated zest 2 cups all-purpose flour -- (500 mL) 1/2 teaspoon salt -- (2 mL) 1/2 teaspoon baking soda -- (2 mL) 2 teaspoons baking powder -- (10 mL) 1/2 teaspoon freshly grated nutmeg -- (2 mL) 1 cup sugar -- (250 mL) 1 egg 1/2 cup canola oil -- (125 mL) **Lime Glaze** 1/2 cup powdered sugar -- (125 mL); sifted 1 lime juice 1 tablespoon finely grated lime zest -- (5 mL) Preheat oven to 350F (180C). Coat a 9x5-inch (2 L) loaf pan with non-stick spray. In a medium bowl, stir together all dry ingredients. Wash and dry the lime. Grate the lime peel and add to dry ingredients. Beat together egg, oil and yogurt. Squeeze lime juice and add to liquid. Make a well in dry ingredients and pour liquid into it. Add grated zucchini. Stir together with a fork until just mixed - batter will be thick and lumpy. Spoon into loaf pan. Bake 55 to 60 minutes. Cool 10 minutes before turning out on a cake rack. With a toothpick, poke several holes in the loaf at intervals. While still warm, spoon the glaze over top. Lime Glaze: Put 1/2 cup sifted icing sugar, juice of 1 lime and 1 teaspoon finely grated lime zest in a measuring cup and stir to partly dissolve the sugar. If there isn't enough juice, add a few drops of water. Microwave the glaze just until it boils. Spoon glaze over the loaf. Chill before serving. Makes 1 loaf. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 21 July 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 192 Calories; 7g Fat (33.3% calories from fat); 2g Protein; 31g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 172mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Zucchini Nut Loaf Recipe By :Better Homes and Gardens New Cookbook Serving Size : 16 Preparation Time :0:00 Categories : Volume 5-07 July 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 1/4 teaspoon baking powder 1 cup sugar 1 cup finely shredded unpeeled zucchini 1 egg 1/4 cup cooking oil 1/4 teaspoon finely shredded lemon peel 1/2 cup chopped walnuts In a mixing bowl, stir together flour, cinnamon, baking soda, salt, nutmeg and baking powder. In a mixing bowl, beat together sugar, shredded zucchini, and egg. Add oil and lemon peel; mix well. Stir flour mixture into zucchini mixture. Gently fold in chopped nuts. Turn batter into a greased 8x4x2 inch loaf pan. Bake in a 350F oven for 55-60 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan; cool thoroughly on a rack. Wrap and store loaf overnight before slicing. Yield : 1 loaf Recipe Source: Better Homes and Gardens New Cookbook Copyright 1981 Contributed to the FareShare Gazette by Stacey; 19 July 2002. STACI6@aol.com www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 150 Calories; 6g Fat (35.6% calories from fat); 3g Protein; 22g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 117mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Zucchini-Mushroom Soup Recipe By :Sandy's Recipe Files Serving Size : 6 Preparation Time :0:00 Categories : Volume 5-07 July 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 tablespoons butter 4 tablespoons flour 1 cup chopped onions 7 young zucchini -- thinly sliced 1 pound mushrooms -- sliced Salt and pepper to taste 1 teaspoon curry powder -- or to taste 1/2 teaspoon garlic powder 1 tablespoon Worcestershire sauce 3 cups chicken broth 2 cups milk or light cream Sauté onions and zucchini until transparent. Blend in flour, stirring constantly, until it begins to brown. Add mushrooms and all the seasonings. Add chicken broth and simmer for 15 minutes. Add milk or cream, simmer just until hot, stirring occasionally. Adjust seasonings, if necessary. Sprinkle with chopped fresh parsley. Contributed to the FareShare Gazette by Sandy; 16 July 2002. Muzzley@onecom.com www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 155 Calories; 11g Fat (60.1% calories from fat); 5g Protein; 11g Carbohydrate; 2g Dietary Fiber; 26mg Cholesterol; 508mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 2 Fat; 0 Other Carbohydrates.

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