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With summer coming to an end, you probably have an overabundanceof zucchini from your garden that you are trying to find recipesfor. Or maybe you know someone who is trying to find homes forall of their excess zucchini! You'd be amazed at all the mealsyou can create with zucchini. Here are just a few ideas.
Stuffed Zucchini
5 medium zucchini
1/4 brown rice, uncooked
1/2 c. boiling water
1 small onion, chopped finely
1 clove garlic, minced
1/2 c. parsley, chopped finely
1/4 c. olive oil
1/2 c. bread crumbs
1 lemon
1 egg, separated
1 c. mushrooms, chopped finely (optional)
1/2 c. cheddar cheese, grated
Salt and pepper
Hollow out zucchini with a spoon. After scooping out zucchini,chop remaining insides into small pieces. In a medium-sizedsaucepan, cook rice with water, onion, garlic, salt, pepper, andoil for about 15 minutes. Add chopped zucchini and cook 5 moreminutes. Add bread crumbs, parsley, juice from the lemon, the eggwhite, mushrooms, and cheese. Preheat oven to 350 degrees. Placefilling into zucchini shells. Arrange the zucchini in a bakingdish. Spread extra filling around the shells in the bottom of thepan. Cover with foil and bake about 40 minutes.
Zucchini & Rice Casserole
3 tbsp. olive oil
5 or 6 fresh basil leaves, chopped
2 cloves garlic, minced
1 medium onion, chopped
2 c. brown rice, cooked
2 medium zucchini, sliced
1/4 c. bread crumbs
4 oz. monterey jack cheese, grated
Salt and pepper
Preheat oven to 375 degrees. In a medium-sized bowl, combineolive oil, salt, pepper, basil, and garlic. Spread the rice inthe bottom of a 13x9x2-inch baking dish. Arrange half of thezucchini on top of the rice. Sprinkle with bread crumbs andcheese. Spoon some of the sauce on next. Sprinkle with thechopped onion. Add a layer of the remaining zucchini slices. Topwith remaining sauce. Bake, uncovered, until vegetables aretender (about 1 1/2 hours).
Zucchini Pancakes
3 c. zucchini, grated
2 eggs
3 tbsp. flour
1/4 c. Parmesan cheese
1/2 teaspoon salt
Pepper
Butter
In a medium-sized bowl, mix together zucchini and salt. Let standabout 45 minutes. Squeeze excess moisture from zucchini. Inanother bowl, beat eggs well. Add zucchini, flour, cheese, andpepper; mix well. In a large skillet, melt some butter. Frytablespoonfuls of the zucchini mixture until lightly browned,turning once. Makes about 12 pancakes.
Zucchini & Cheese Enchiladas
2 medium zucchini, grated
1 c. ricotta or cottage cheese
1 small onion, chopped
2 cloves garlic, minced
1 c. mushrooms (optional)
2 c. cheddar cheese, grated
1 (26-oz.) jar pasta or spaghetti sauce
8 flour tortillas
Preheat oven to 350 degrees. In a medium-sized bowl, combinezucchini, cottage cheese, onion, garlic, mushrooms, and 1 c. ofcheddar cheese. Pour half of the pasta sauce into the bottom of a13x9x2-inch baking dish. Spoon zucchini mixture into each of theflour tortillas. Roll each tortilla and place seam-side down inthe baking pan. Sprinkle remaining zucchini mixture (if any) ontop. Pour the remaining pasta sauce on top and sprinkle withremaining cheese. Bake for 30 minutes.
Rachel Paxton is a freelance writer and mom of four. Download herfree booklet of zucchini recipes fromhttp://www.creativehomemaking.com/download.shtml Forrecipes, tips to organize your home, home decorating, crafts,holiday hints, and more, visit Creative Homemaking athttp://www.creativehomemaking.com
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