| With summer coming to an end, you
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| | the bottom of a 13x9x2-inch baking dish.
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| probably have an overabundance
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| | Arrange half of the
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| of zucchini from your garden that you
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| | zucchini on top of the rice. Sprinkle
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| are trying to find recipes
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| | with bread crumbs and
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| for. Or maybe you know someone who is
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| | cheese. Spoon some of the sauce on next.
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| trying to find homes for
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| | Sprinkle with the
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| all of their excess zucchini! You'd be
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| | chopped onion. Add a layer of the
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| amazed at all the meals
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| | remaining zucchini slices. Top
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| you can create with zucchini. Here are
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| | with remaining sauce. Bake, uncovered,
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| just a few ideas.Stuffed Zucchini5 medium
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| | until vegetables are
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| zucchini
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| | tender (about 1 1/2 hours).Zucchini
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| 1/4 brown rice, uncooked
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| | Pancakes3 c. zucchini, grated
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| 1/2 c. boiling water
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| | 2 eggs
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| 1 small onion, chopped finely
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| | 3 tbsp. flour
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| 1 clove garlic, minced
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| | 1/4 c. Parmesan cheese
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| 1/2 c. parsley, chopped finely
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| | 1/2 teaspoon salt
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| 1/4 c. olive oil
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| | Pepper
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| 1/2 c. bread crumbs
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| | ButterIn a medium-sized bowl, mix
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| 1 lemon
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| | together zucchini and salt. Let stand
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| 1 egg, separated
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| | about 45 minutes. Squeeze excess
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| 1 c. mushrooms, chopped finely
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| | moisture from zucchini. In
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| (optional)
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| | another bowl, beat eggs well. Add
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| 1/2 c. cheddar cheese, grated
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| | zucchini, flour, cheese, and
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| Salt and pepperHollow out zucchini with
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| | pepper; mix well. In a large skillet,
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| a spoon. After scooping out zucchini,
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| | melt some butter. Fry
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| chop remaining insides into small
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| | tablespoonfuls of the zucchini mixture
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| pieces. In a medium-sized
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| | until lightly browned,
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| saucepan, cook rice with water, onion,
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| | turning once. Makes about 12
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| garlic, salt, pepper, and
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| | pancakes.Zucchini & Cheese Enchiladas2
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| oil for about 15 minutes. Add chopped
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| | medium zucchini, grated
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| zucchini and cook 5 more
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| | 1 c. ricotta or cottage cheese
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| minutes. Add bread crumbs, parsley,
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| | 1 small onion, chopped
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| juice from the lemon, the egg
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| | 2 cloves garlic, minced
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| white, mushrooms, and cheese. Preheat
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| | 1 c. mushrooms (optional)
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| oven to 350 degrees. Place
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| | 2 c. cheddar cheese, grated
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| filling into zucchini shells. Arrange
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| | 1 (26-oz.) jar pasta or spaghetti sauce
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| the zucchini in a baking
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| | 8 flour tortillasPreheat oven to 350
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| dish. Spread extra filling around the
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| | degrees. In a medium-sized bowl, combine
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| shells in the bottom of the
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| | zucchini, cottage cheese, onion, garlic,
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| pan. Cover with foil and bake about 40
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| | mushrooms, and 1 c. of
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| minutes.Zucchini & Rice Casserole3 tbsp.
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| | cheddar cheese. Pour half of the pasta
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| olive oil
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| | sauce into the bottom of a
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| 5 or 6 fresh basil leaves, chopped
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| | 13x9x2-inch baking dish. Spoon zucchini
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| 2 cloves garlic, minced
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| | mixture into each of the
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| 1 medium onion, chopped
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| | flour tortillas. Roll each tortilla and
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| 2 c. brown rice, cooked
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| | place seam-side down in
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| 2 medium zucchini, sliced
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| | the baking pan. Sprinkle remaining
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| 1/4 c. bread crumbs
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| | zucchini mixture (if any) on
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| 4 oz. monterey jack cheese, grated
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| | top. Pour the remaining pasta sauce on
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| Salt and pepperPreheat oven to 375
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| | top and sprinkle with
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| degrees. In a medium-sized bowl, combine
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| | remaining cheese. Bake for 30
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| olive oil, salt, pepper, basil, and
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| | minutes.Rachel Paxton is a freelance
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| garlic. Spread the rice in
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| | writer and mom of four.
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