Friday, August 7, 2009

Readers Share - Even More Zucchini Recipes!

Still want some more zucchini ideas! You readers are an endless source of great ideas! Our family has loved some of these! Give them a try!

Spaghetti Zucchini - Laraine

4c. zucchini
1/2. tsp. salt
2 eggs
1/4c. flour
1/2c. Parmesan cheese
1c. shredded cheese ( your choice)
1/2 c. chopped onion
1 med. green pepper
1 lb. browned ground beef
1c. spaghetti sauce
2c. mozarella cheese shredded

Combine all the above ingredients and place in baking dish. Sprinkle the top with the mozarella cheese and bake at 350 for app. 50 min.

Zucchini Casserole - Laraine

3c. cooked zucchini
2 carrots shredded
1 small onion chopped
1c. cream chicken soup
1/2c. sour cream
1/2c. butter
2c. cheddar cheese
1 box Stove Top Stuffing

Make stuffing according to directions on box. Mix all of ingredients and add 1/2 stuffing to zucchini mixture. Put in baking pan. Top with rest of stuffing and bake 350 deg. 30- 40 min.

Calico Squash Casserole - Becky
  • 2 cups sliced yellow summer squash (1/4 inch thick)
  • 1 cup sliced zucchini (1/4 inch thick)
  • 1 medium onion, chopped
  • 1/4 cup sliced green onions
  • 1 cup water
  • 1 teaspoon salt, divided
  • 2 cups crushed butter-flavored crackers
  • 1/2 cup butter, melted
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (8 ounces) sliced water chestnuts, drained (optional - I almost always leave them out.)
  • 1 large carrot, shredded
  • 1/2 cup mayonnaise
  • 1 jar (2 ounces) diced pimientos, drained (optional)
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon pepper
  • 1 cup (4 ounces) shredded sharp cheddar cheese
In a large saucepan, combine the first five ingredients; add 1/2 teaspoon salt. Cover and cook until squash is tender, about 6 minutes. Drain well; set aside.
Combine crumbs and butter; spoon half into a greased shallow 1-1/2-qt. baking dish. In a large bowl, combine the soup, water chestnuts, carrot, mayonnaise, pimientos, sage, pepper and remaining salt; fold into squash mixture. Spoon over crumbs.
Sprinkle with cheese and the remaining crumb mixture. Bake, uncovered, at 350° for 30 minutes or until lightly browned. Yield: 8 servings.

1 comment :

  1. That calico squash recipe has been a huge blessing to my family! I have made it three times in the last week, and it just disappears. I leave out the soup and water chestnuts. I planted zucchini this year with this recipe in mind!


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