ZUCCHINI RECIPES
Stuffed Zucchini
4 medium zucchini
1 lb. ground beef
1 lb. italian sausage
1 small onion
1/2 cup dried bread crumbs
1 egg, beaten
tomato based spaghetti sauce
Preheat oven to 350 degrees. Grease a 13x9 baking dish.
Cut zucchini in half longwise. Scoop out seeds from centers of zucchini, making "boats". Chop 3/4 of the scooped out seeds and set aside. In a medium bowl mix together beef, sausage, onion, bread crumbs, egg, and seed mixture. Place meat mixture into all of the zucchini halves, Mixture should pile over the top of the zucchini.
Spoon spaghetti sauce liberally over stuffed zucchini and bake for 45 minutes.
Summer Cous Cous
By: M. Malinowski
4oz. Israeli cous cous
8oz. chicken stock or water
1 red bell pepper
1 small yellow squash
1 small zucchini
Dice red pepper, zucchini, and squash. Heat saute pan and add the red pepper. Saute until slightly soft then add squash and zucchini. Saute about 5 min. Remove vegetables from heat and put aside. In the same pan add cous cous and stock. Cover and cook about 10 minutes or until liquid is reduced. Add vegetables and toss; season to taste and serve.
Summer Penne Pasta
By: C. Nelson- Nelson/Clover
1 (16oz.) package penne pasta
1 green bell pepper, sliced
1 red or yellow bell pepper, sliced
2 tablespoons olive oil
1 zucchini, sliced
1 yellow squash, sliced mushrooms, chopped
1 clove garlic, minced
2 medium tomato, chopped
ground black pepper and salt to taste
In a large pot cook pasta in boiling salt water until al dente. Drain the pasta, leaving it slightly wet.
While pasta is cooking, cut the peppers into 1/4 inch strips. In a large skillet over medium heat place 2 tablespoons of olive oil and saute the peppers until soft. Do not allow peppers to brown. To the skillet add the sliced zucchini, and yellow squash and saute for 2 minutes. Add the sliced mushrooms and minced garlic and saute an additional 2 minutes, stirring frequently. Add the chopped tomatoes and remove from heat. Dish pasta portions onto plate and top with vegetable mixture. Sprinkle with black pepper and salt to taste.
Lemon Zucchini Bread
By: C. Nelson- Nelson/Clover
1 1/2 cups shredded zucchini
3/4 cup white sugar
1 egg
1/2 cup vegetable oil
1 tablespoon lemon juice
1 1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon cinnamon
2 teaspoons lemon zest
Preheat oven to 325 degrees. Grease an 8x4 loaf pan.
In a bowl, beat together zucchini, sugar, egg, oil and lemon juice. In a seperate bowl, sift together the flour, salt, baking soda and powder. Stir in cinnamon and lemon zest. Stir the flour mixture into the zucchini mixture just until blended. Pour the batter into the prepared pan.
Bake 45 minutes until a knife inserted in the center comes out clean. Remove from heat and cool about 10 minutes before turning onto a wire rack to cool completely.