ZUCCHINI DISHES!

[Guest guest]

ZUCCHINI DISHES!We all know you can NEVER have too manyzucchini recipes!Parmesan ZucchiniIngredients:3-4 small zucchini, sliced2 tablespoons grated parmesan cheese1 clove garlic, mincedolive oilIn a large skillet heat the olive oil on medium heat.Sauté the garlic until softened. Add the zucchiniand sauté until lightly browned then turn with aspatula to cook the other side till browned. Whenit's tender, sprinkle with parmesan and removefrom heat, serve immediatelyZUCCHINI PARMESAN BREADThe University of Arizona Cooperative ExtensionIngredients:3 cups flour1 cup zucchini, peeled & shredded1/3 cup sugar3 tablespoons grated Parmesan cheese1/2 teaspoon baking soda1 teaspoon baking powder1 teaspoon salt1/3 cup butter1 cup buttermilk2 eggs1 tablespoon grated onionPreheat oven to 350 degrees Fahrenheit. Greaseand flour a loaf pan. Mix flour, zucchini, sugar,cheese, baking soda, baking powder and salttogether in a mixing bowl. Melt butter; stir inbuttermilk; then remove from heat. Beat eggsin a separate bowl, add buttermilk mixture andonion; stir into flour mixture and mix well to formthick batter. Spread batter into well greased andfloured loaf pan. Bake for 1 hour.Stuffed ZucchiniAmerican Heart AssociationAround The World CookbookIngredients3 large zucchini (about 10 ounces each)1 cup dry plain bread crumbs1 teaspoon dried oregano, crumbled1/4 teaspoon black pepper3 large Italian plum tomatoes, chopped2 tablespoons fresh lemon juice2 tablespoons grated Parmesan cheese1/3 cup low-sodium chicken brothPreheat oven to 350° F. Cut zucchini in half lengthwise.Using a spoon or melon baller, scoop out a hollow downthe length of the zucchini and discard that pulp. Placebread crumbs, oregano, pepper, tomatoes, and lemonjuice in a medium mixing bowl; squeeze with your handsto moisten the mixture thoroughly. Divide the mixtureevenly among the zucchini halves. Sprinkle with cheese.Transfer to a casserole just large enough to hold thezucchini; pour the chicken broth around the zucchini,being careful not to pour on top. Bake, uncovered, forapproximately 40 minutes, or until a knife inserted intothe center goes in easily and the zucchini are tender.Serve hot, warm or cold.Grilled Zucchini-and-Summer Squash Saladwith Citrus Splash DressingFrom Cooking Light, June 2000Ingredients:2 tablespoons grated orange rind3/4 cup fresh orange juice (about 3 oranges)1/2 cup fresh lime juice (about 3 limes)3 tablespoons honey2 teaspoons olive oil1/2 teaspoon salt1/4 teaspoon crushed red pepper2 red onions4 zucchini, each halved lengthwise (about 1 1/4 pounds)4 yellow squash, each halved lengthwise (about 1 pound)Cooking spray3 tablespoons thinly sliced fresh basilAdd the zucchini, and yellow squash to bag. Seal andmarinate in refrigerator 1 hour, turning bag occasionally.Prepare grill. Drain vegetables in a colander over a bowl,reserving marinade. Place vegetables on a grill rackcoated with cooking spray, and grill for 8 minutes or untiltender; turn and baste occasionally with 3/4 cup of marinade.Place the vegetables on a serving platter; sprinkle with thebasil. Serve the vegetables with the remaining marinade.

Source: www.OldFashionedLiving.com

~~used with permission~~