3 Ib. spaghetti squash
1/2 Ib. fresh mushrooms - sliced
1/4 cup parsley - chopped
3 Tbsp. butter or margarine
1/4 cup olive oil
1/4 cup grated Parmesan cheese
2 Tbsp. margarine
2 fresh garlic cloves - minced
Freshly ground pepper
Pierce squash in several places with a knife
to allow evaporation while cooking. Place whole squash in microwave
oven and cook on high for 15 minutes, turning once or twice. Remove
from oven and let stand 10 minutes. In a small bowl place parsley,
olive oil, margarine, and garlic. Cook on high for 1 minute. Set
aside. Sauté mushrooms in 3 tablespoons butter or margarine.
Cut squash in half lengthwise and remove seeds and membrane. With
fork, gently pull squash flesh away from side of outer skin. Combine
squash with mushrooms. Pour butter mixture over vegetables and sprinkle
with cheese, salt, and pepper. Stir and serve.
Squash with Tomato Sauce
Preheat oven to 350 degrees
1/2 spaghetti squash
1 can diced Italian tomatoes
Bake squash in tray with Vi inch water until
soft and stringy. Scoop squash middle into container and pour tomatoes
on top - do not mix. Heat before serving.
1 lb. summer squash
1 Tbsp. walnut oil
1 clove garlic -- minced
1 Tsp. dried rosemary -- crumbled
2 Tbsp. fresh lemon juice
Slice squash in 1/4" rounds. Heat oil in
a non-stick skillet and cook garlic for 1minute. Add squash and
cook, stirring gently, until tender (about 4 minutes). Stir in remaining
ingredients and heat through.
3 cups summer squash
1/4 cup evaporated milk
2 tsp. butter
Peel and cut squash into small pieces. Place
in a saucepan with small amount of water. Bring to a boil. Reduce
heat and simmer until squash is crisp-tender. Drain. Beat squash
with rotary beater. Add evaporated milk and butter. Beat until light
and fluffy. Add salt and pepper to taste.
2 med. zucchini
1 lb. ground beef
1 med. onion, chopped
1 cup rice, cooked
10 milliliter garlic, minced
2 eggs, beaten
1/2 cup Romano cheese
1 tsp. salt
2 bread slices, soaked
1/2 tsp. pepper
1/4 tsp. dried oregano
4 mozzarella slices
Preheat oven to 350 degrees. Cut zucchini in
half lengthwise and remove pulp. Chop the flesh. Combine and mix
well the onion, garlic, cheese, meat, rice, bread, eggs, salt, pepper,
oregano, and zucchini in a bowl. Stuff each zucchini half with the
mixture. Place in greased baking dish and cover. Bake for 40 minutes.
Place a slice of mozzarella on each half and bake uncovered for
another 10 minutes.
3 cups shredded zucchini
1 2/3 cups sugar
2/3 cup vegetable oil
2 tsp. vanilla
4 lrg. eggs
3 cups all-purpose flour
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
ý tsp. ground cloves
ý tsp. baking powder
ý cup nuts, coarsely chopped
Preheat oven to 350 degrees. Grease bottom of
2 8 x 4 x 2-in. loaf pans. Mix zucchini, sugar, oil, vanilla, and
eggs in a large bowl. Stir the rest of ingredients. Divide batter
evenly between the two pans. Bake for 50-60 minutes, or until a
toothpick comes out clean. Cool 10 minutes on a wire rack. Loosen
the sides of loaves from pans then remove completely. Cool for 2
hours before slicing.
2 small zucchini, sliced
2 egg whites or 1 egg
3 Tbsp. flour
1 Tbsp. grated Parmesan cheese
Cook zucchini till tender. Add remaining ingredients.
Cover zucchini slices on both sides with the mixture. Place onto
a hot sprayed or oiled griddle. Brown on each side.
1 lrg. zucchini, rinsed and ends trimmed
1 med. tomato, cored and coarsely chopped
1 med. carrot, grated
4 fresh basil leaves, cut into thin strips
3/4 cup grated mozzarella cheese
Preheat oven to 400 degrees. Cut the zucchini
lengthwise into flat strips about 1/4 inch thick. Add the zucchini
strips to ý inch of boiling water and cook for 3 minutes, covered.
Remove the strips to a foil-lined baking dish using a slotted spatula.
Sprinkle the zucchini with the tomato, carrot, and basil. Top each
with some cheese. Bake 20 minutes, until the cheese has melted.