Mix carrots, zucchini and onions together. Cook for 6 minutes. Drain. Melt butter, adding stuffing mix and mixing well. Add this to zucchini mixture.
Wash, dry, and halve lengthwise the zucchini and arrange in a single layer on a greased broiler pan or hinged grill. Score zucchini diagonally. Melt butter and add lemon-pepper seasoning and garlic salt.
Cook and stir veggies in oil over medium heat 6-8 minutes until tender crisp. Sprinkle with parmesan cheese. Let stand 5 minutes. Makes: 4 cups.
Cut the carrots and zucchini into julienne strips. Steam carrots, covered, over boiling water for about 4 minutes or until crisp-tender. Transfer the carrots to a bowl.
Beat eggs and then add all other ingredients and mix well. Fry in oil over medium high heat until golden brown. Serve with mayonnaise and tomatoes on buns or bread.
In a bowl combine flour, cheese, oregano, pepper and salt. Beat eggs. Add zucchini, onion and mayonnaise. Add flour mixture and mix well.
As we all know, if you grow zucchini you are likely to have an overabundance. This is a great recipe to use them up.
Fill a deep fat fryer or skillet with oil to a 2 inch depth. Heat to 375 degrees F. Meanwhile, combine milk and egg in a mixing bowl.
In a large skillet, saute zucchini and onion in oil until tender, about 10 minutes. Stir in the garlic, Italian seasoning, salt and pepper; saute 1 minute longer. Add vinegar and saute for 1-2 minutes or until liquid is evaporated and zucchini is evenly coated. Happy tasting.
Cut zucchini lengthwise into quarters, then cut in half crosswise. In a large nonstick skillet, cook and stir zucchini in oil over medium heat for 4 minutes.
Wash vegetables. Peel tomatoes, if desired. Slice vegetables about 1/4 inch thick. Layer all ingredients in flat oven dish with 2 inch sides, ending with cheese.
A good meatless side dish. In a nonstick skillet, saute zucchini and onion in oil for 4-5 minutes. Stir in corn, and saute 2 minutes longer or until vegetables are tender.
In 1 quart microwavable casserole, combine zucchini, onion, mushrooms, celery, and green pepper. Microwave on high 7-8 minutes until veggies are tender-crisp. Drain.
Dip sliced zucchini in egg and milk; then in a mixture of salt and pepper, cornmeal and flour. Fry until golden brown. Pour lemon sauce over zucchini and serve.
Zucchini seems to triple in size overnight, making bread with some of your crop may keep you ahead of this prolific squash. This page contains zucchini bread recipes.
This page contains zucchini brownie recipes. Zucchini can be used to make some wonderful healthy treats with chocolate.
This is a great combination of ingredients and it's also a great way to use some of the zucchini we are growing in our gardens.
