Zucchini

You will love the flavor from grilling these!Yield:6 servings2 Medium Zucchini2 Medium Yellow SquashOlive oilSalt & pepperWash the vegetables and slice them fairly thick, lengthwise.Brush with Olive oil and salt and pepper to taste. Place on medium hot grill and grill each side about 3-4 minutes and serve right away. They should be still somewhat firm when you remove them from the grill.

Ground Beef with Zucchini and Tomato 5 servings1/4 lb Ground beef1/2 md Onion, sliced or minced2 tb Soya sauceSalt2 sm Zucchini, peeled and sliced-diagonally2 Tomatoes, cut into wedges1/2 c Water1 t Sugar3 tb Oil1 1/2 tb Corn starch, dissolved in1/3 c WaterMix ground beef, onion, soya sauce and salt together. Peel andslice zucchini. Cut tomatoes. Heat oil in wok to smoking point. Stir fry ground beef mixture in it until browned, about 2-3 minutes cooking time. Add zucchini and 1/2 cup of water, stir ingredients. Cover wok with lid, cook ingredients 5 minutes, lifting wok cover 2 or 3 times to stir mixture. Add tomatoes and sugar, cover, cook 2 or 3 minutes more.Uncover, stir up corn starch solution thoroughly, pour into wok, stirto form gravy.International food recipes

Mal wieder ein “eigen” Rezept aus unserer Hexenküche, eine leckere Gemüsepfanne mit Reisnudeln. Die Zutaten für 2 Personen : 125 Gramm Reisnudeln 1 Zucchini 2 Möhren 3 Lauchzwiebeln Sojasauce Currypulver Salz, Pfeffer Gemüsebrühe 1 Paprika Die Zubereitung : Zucchini in dünne Scheiben schneiden, Möhren putzen auch in Scheiben, Paprika in kleine Stücke und die Lauchzwiebeln in kleine Ringe schnibbeln. Etwas Öl in einer beschichteten Pfanne erhitzen, das [...]

I have always wanted to cook with zucchini but doubted its taste. After seeing these baby zucchinis i couldn't stop bringing some home. They were very cute, petite, round and firm. My first experience wasn't that bad as i thought earlier., i made a very simple curry with onions and green chillies. The curry tasted so good and now I'm very much open to experiment with these zuccinis.. The skin was so soft and thin you need not even peel it, and i found its taste very close to ridge gourd. The best part with the zuccini, it cooked in no time. Ingredients: 2 small round baby zuccinis or 1 long... For this complete recipe, more delicious simple recipes, photos and other content visit my website at www.curryinkadai.blogspot.com

Dear Husband’s perpetual complaint is that the vegetables here in the United States, especially Zucchini have a sweetish taste to them and accents even more when cooked. He complains that it tends to ruin the taste of the dish and tends to steer clear from that vegetable. I on the other hand love it; and [...]

Remember when I gave you the recipe for a faux apple pie... tastes and looks like like apple but made with zucchini? Recipe here: Zapple Pie. With the huge amount of zucchini I had that year I made a lot of zapple pie filling and canned it. A couple weeks ago, on a cold, snowy Midwestern day I got the urge for a nice hot Apple Crisp. We only had 1 apple in the house (a Granny Smith) but I had a quart of zapple pie filling all ready to go!A quick Apple Crisp was soon baking away in the oven. 1 quart zapple pie filling1/2 c butter, melted1 c sugar1 c flour1 c oatmealMix the butter, sugar, flour and oatmeal. Spray a baking dish with cooking spray (your choice of size, smaller pans equal thicker desserts. A larger pan equals a thinner dessert. I like an 8 or 9 inch square pan person

Zucchini Pickle. 1 kilo zucchini chopped 500 g onions chopped 1 can corn kernels..drained 500g white sugar (or more) 2 TBS curry powder 2 TBs cornflour (heaped) 1 tsp tumeric 500g beans chopped ¼ cup cooking salt 2TBS mustard 1 tsp paprika 6 cups white vinegar 1 large red capsicum chopped Boil 5 cups of the vinegar with the zucchini, onion ,beans and capsicum for 20 minutes

5"X7" Oil on panelWhat can you say about zucchini, the vegetable we love to hate, especially in August as we smilingly accept yet another basket of surplus from out well-meaning neighbour. 2,124 zucchini recipes here are some ideas.

Serves 2. Can be doubled For the salmon2 pieces of wild Norwegian salmon (approx 6-8 oz each).Butter sprayItalian grinder spices or Italian spice mix1 tsp butter For the veggies 3 small zucchini washed and cut into finger-sized pieces1 Tbl of olive oil4 Tbl of pine nuts, toasted. (See note below)1 16 oz can of organic tomatoes with garlic and onionsTwo handfuls of organic baby spinach, cleanedCayenne optionalNote: To toast pine nuts you just need a clean, dry sauté pan. Put the pine nuts in and turn your burner on medium high. Toast the nuts in the pan by swishing them around once in awhile until they are slightly browned and fragrant. This does not take long. Just a minute or two. Remove them from the pan and let them cool.Preheat your oven to 400 degrees. To cook the salmon: You'll need

Squash or zucchinilemonolive oilgarlicbasiloreganoMix lemon, oil and spices together. Slice lengthwise, into flat thin"bacon" strips. Marinate squash in lemon oil. Dehydrate. roll witharrugula. Pin roll with toothpick.

This spicy little number is quite filling and delicious! The lime in this dish really brings out the flavour. Inspired by the BBC Food Vegetarian Summer magazine which came in at my local newsagent, I played with their Potato & Peanut Curry. The BBC Food group also put out a yearly Christmas magazine for Vegetarians which I religiously buy! It has great recipes and the whole magazine is purely for vegetarians and vegans alike! All the great chefs and cooks submit recipes such as Ainsley Harriot. If you’re looking for some ideas for Christmas, this one is certainly worth ordering! Serves: Two Ingredients: 200 grams zucchini 30 grams spring onion 250 grams potatoes, peeled and sliced into medium pieces 1 bunch coriander 50 grams peanut pieces 4 tbs water 50 mls light coconut milk 4 tbs lime juice 2 tbs soy sauce 2.5 tsp garlic mince 1 tsp chilli paste 1 tsp ginger mince olive oil spray 150 ml vegetable stock 1 tbs coconut essence salt Instructions: Boil the potatoes i

4 c. grated zucchini3 c. sugar1/2 c. lemon juice Peel zucchini and remove seeds - grate. Mix all ingredients in large pan on stove. Boil at medium heat for 30 minutes. Remove from heat and add 1 package any flavor Jello. Seal in jelly jars.

With spring just around the corner, I’ve been keen to start working a wider variety of vegetables into our diet. We’ve been rocking the corn and carrots pretty hard lately, so a slight change was more than welcome. Read more! »

It's seriously as much fun to eat as it is to say! I just adore Elise's site, Simply Recipes. Not just for all her tasty food (though, thats enough!), but because of her engaging commentary. I feel like I know her family, understand why they eat what they eat, and I look forward to seeing what they come up with on a daily basis! Sure, you all read what she has to say, too, but I can still get my

This classic Greek dish can be prepared several hours in advance and brought to room temperature before serving. A spoonful of the Smoky Tomato Relish (page 200) makes a suitable condiment.Ingredients3/4 cup water1/4 cup uncooked long-grain rice Cooking spray2 1/4 cups thinly sliced leek (about 3 medium)4 cups shredded zucchini (about 2 medium)1/2 cup egg substitute1 1/2 tablespoons chopped fresh mint1 tablespoon chopped fresh dill1/2 teaspoon salt1/4 teaspoon freshly ground black pepper4 large eggs, lightly beaten1/2 cup (2 ounces) crumbled feta cheesePreparationBring water to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Place rice in a large bowl.Preheat oven to 325°.Heat a large nonstick skillet over medium-low heat. Coat pan with cooking spray. Add leek; cover and cook 12 minutes or until tender, stirring occasionally. Remove from pan; add leek to rice. Coat pan with cooking spray; increase heat to medium. Add zucchi

Zucchini bread is powerfully associated with feelings of warmth and home. In late summer when the zucchini crop was particularly plentiful and the air was just starting to show some signs of coolness, my mother would pick up zucchini from the local farmer's stands and make zucchini bread. We once shared a warm slice with a young neighborhood boy who eagerly ate the entire piece and then

I made this for dinner this eve, using some zucchini from the garden. You can use other summer squash, too, or a combination of mushrooms and squash. The clafoutis will sink before serving, so don't be alarmed!Zucchini and Cheddar Clafoutis with Rosemary3 tbsp all purpose flour3 eggs2 cups milk12 ounces zucchini cut into 1/2 thick slicesSalt and freshly ground black pepper1 clove garlic, minced1 tbsp chopped fresh rosemary, plus some for garnish5 ounces Old Cheddar cheese, thinly slicedPreheat oven to 400 degrees F. Beat the flour, eggs, and milk together to make a smooth batter. Let stand for 20 minutes. Cook the zucchini in boiling salted water for 30 seconds, then drain well and pat dry. Arrange the slices in overlapping circles on the bottom if a buttered 9 inch baking dish or flan dish. Season with salt and pepper.Stir the garlic and chopped rosemary into the batter and pour it over the zucchini. Lay the cheese slices on top, scatter over a few rosemary leaves, and bake for 30 -

We are not suffering from an abundance of zucchini. I can’t really garden here due to the unfortunate combination of a big house and a small lot (resulting in complete shade) and most of my friends are not gardeners with the exception of my 10-year-old friend Hannah, who grows and shares beautiful tomatoes and cucumbers. No zucchini, though. Since I am not aggrieved by baskets-full of the stuff, I still love it, and buy it every week at the Farmer’s Market. Unfortunately, the boys do not love it, and would really rather not see it again. Last night, I discovered that although I had planned (and published) a menu of grilled pork, corn and melon, I had not, in fact bought any corn. I had bought melon, but it turned out to be a yucky, tasteless specimen - unusual in these parts at these time of year, but it happens. So, I made a big pot of rice and stared at my zucchini, hoping to be inspired. I had the zucchini, I always have olive oil, garlic and onions, and I had these tin

by Jill SeaderIt always seems like if you plant even one zucchini plant, you have enough zucchini to feed a very large family plus the neighbors. So, of course, there is then the question of what todo with all of that zucchini. It always amazes me that zucchini can taste so good in baked goods. Hope you enjoy these two baking recipes for zucchini!Zucchini Granola Cookies3/4 cup butter or margarine (softened)1 1/2 cups brown sugar1 egg1 teaspoon vanillagrated rind of 1 orange3 cups grated, unpeeled zucchini3 to 3 1/2 cups flour1 teaspoon baking soda1 cup butterscotch or chocolate chips3 cups granola cerealIn a large bowl, mix together the butter and sugar. Mix in the egg, vanilla, orange rind, and zucchini. Add in the flour and baking soda. Mix in the granola cereal. Then mix in thebutterscotch or chocolate chips. Grease a cookie sheet and put teaspoonfuls of the dough onto the sheet. Bake in a 350 degree oven for 12 to 15 minutes.Chocolate Zucchini Bread1 cup brown sugar1 cup sugar1/2

Ingredients2 tablespoons olive oil1 medium onion, chopped2 garlic cloves, crushed6 zucchinis, roughly chopped3 cups water2 chicken stock cubes2 teaspoons sugar1 tablespoon lemon juice1 cup chopped basil ProcedureHeat oil in medium to large saucepan and add onion and garlic.Stir over medium heat until onion is soft.Add chopped zucchini, water, crumbled stock cubes, sugar and lemon juice.Bring to

mmm, Zucchini cupcakes with cream cheese icing. You could have pretty much put anything in front of "...cream cheese icing" and I would still probably drool. I have been wanting to make these cupcakes for a long time. The recipe is from Garrett of the world famous blog VanillaGarlic. The Chubby Cheeks Girls (Michelle & Linda) also baked Garrett's cupcakes earlier this week but were unable to photograph them. They raved about them and that was it, I was going to bake zucchini cupcakes! The cupcakes were excellent, they were very reminiscent of a spice cake. I used a mini-cupcake pan instead of a reg. muffin pan. I also ended up sprinkling a little coconut on top, that I had leftover from another cupcake recipe. The mini zucchini cupcakes and I enjoyed the morning reading my criminal evidence book and sipping on espresso. Thanks for a great recipe Garrett!P.S. Sorry for the glare on the photos, but you would not believe how hard it is to photograph white icing. I will definitely try to

mmm, Zucchini cupcakes with cream cheese icing. You could have pretty much put anything in front of "...cream cheese icing" and I would still probably drool. I have been wanting to make these cupcakes for a long time. The recipe is from Garrett of the world famous blog VanillaGarlic. The Chubby Cheeks Girls (Michelle & Linda) also baked Garrett's cupcakes earlier this week but were unable to photograph them. They raved about them and that was it, I was going to bake zucchini cupcakes! The cupcakes were excellent, they were very reminiscent of a spice cake. I used a mini-cupcake pan instead of a reg. muffin pan. I also ended up sprinkling a little coconut on top, that I had leftover from another cupcake recipe. The mini zucchini cupcakes and I enjoyed the morning reading my criminal evidence book and sipping on espresso. Thanks for a great recipe Garrett!P.S. Sorry for the glare on the photos, but you would not believe how hard it is to photograph white icing. I will definitely try to

The Pantry Reject challenge continues, and today I used the Mesquite Smoked Maine Sea Salt that started it all. After referring to the Maine Sea Salt Company’s website, I applied about a teaspoon of the salt to a pork tenderloin, and wrapped it tightly to “marinate” for the day. Rob grilled the tenderloin with no further salting or spicing. It was quite tasty, although I tasted more salt than mesquite. Considering that I still have quite a lot left in the jar, I can try again with more. In all fairness, I never said I was going to use all of these things up this week, just that I would use them. To accompany the grilled pork, I prepared Barbara Kafka’s Zucchini Custard, which is basically a crustless quiche. We also had a bowl of very fresh heirloom tomatoes from the farmer’s market, roughly chopped with a bit of kosher salt. They would not have won any beauty contests, those immense, misshapen tomatoes with the odd wormhole and black line, but they are t

As if you haven't already seen us eat enough fish or zucchini, here is another Fish and Zucchini dinner! Awesome! Wooooo! I actually really liked this meal, so don't let my jokeyjoke turn you away. This salmon differs from earlier salmon meals of ours in that it wasn't crispy. I also chose a different version of salmon, so I don't know if that helped me like it better (I was prepared not to). (I

Energy: 133 kcalIngredients:1 1/2 pounds zucchini;1 teaspoon salt;3 large eggs;1/2 cup flour;1/2 cup grated parmesan cheese;1/2 teaspoon oregano;pepper;olive oil;1 cup tomato sauce.PIZZA TOPPINGS:mushrooms;mozzarella, etc.;Instructions:Grate zucchini and sprinkle with salt. Let stand for 30 minutes. Squeeze out water from zucchini.Preheat oven to 350 degrees. Grease a 9x13 pan.Combine zucchini, eggs, flour, Parmesan cheese, oregano and a few grinds of pepper. Spread mixture onto pan. Bake 25-30 minutes or until firm and dry. Brush with oil and broil until lightly browned. Spread with tomato sauce. Add mushrooms and mozzarella cheese on top. Broil again until Mozzarella is melted and bubbly.Can also be made in a jelly roll pan.

Even if you don’t have your own garden, if your car’s been unlocked, you’ve probably been anonymously gifted with enough zucchini to feed an army. We gardeners like to share the wealth, as it were… I’m here to help save the day. I have two recipes that are guaranteed to have everyone in your family (even your vegetable-hating kids) loving zucchini and asking for more. No joke. So without further ado: Zucchini Cauliflower Pie I know, it sounds positively awful — zucchini and cauliflower?! How the heck did I come up with that! Can you say bumper crop of both? And what a happy surprise. Bar none, this is a my guests’ and family’s all-time favorite dish. It’s a snap to make. And it’s light (there’s no crust) and delicious; perfect as a side dish or for a whole meal. . 1 small onion chopped 1 tbsp butter 3 zucchini, washed and grated 1/2 head cauliflower chopped into small pieces 1 tsp white pepper (black is fine if you do

2 medium zucchini, grated 2 carrots, grated Kosher salt 4 Tbsp real mayonnaise 1 Tbsp dill pickle liquid 1 Tbsp prepared yellow mustard 1/2 cup toasted sunflower seeds Freshly ground black pepper In a colander, combine zucchini and carrots with 1 tsp. salt; mix well and set aside to drain for about 30 minutes. Squeeze out as much moisture as possible from the vegetables. Transfer to a medium mixing bowl. Combine mayonnaise, dill pickle liquid and mustard in a small bowl, blend well. Add the mayonnaise mixture to the vegetables. Mix in the sunflower seeds. Taste and adjust seasoning with plenty of pepper; but go easy on the salt. Let stand for about 30 minutes. before serving, or refrigerate, covered, for up to 4 hr. Mix well before serving. Serves 4

I had a piece last night for dinner. I had another piece this morning for breakfast, and I'm going to have another for my lunch! I love this cake! Reminiscent of a pumpkin cake or a light carrot cake, it's fabulous. It's actually one of my personal favorite recipes for zucchini. I've been making this particular cake since 1996 and never tire of it. Although I haven't yet, you could make

I served these last week from the very first zucchini of the season. The only thing I'm laughing at myself about is that I took this photo so I'd remember to post it... but I can't remember what exactly I put in the marinade! I know I had a bottle of organic Italian dressing and used that... as well as some fresh garlic. I'm going to see if I can track down my scribbles and find out what else

Some of you will not want to try this recipe because it doesn't have exact amounts. I can't personally imagine cooking or baking using only exact, precise measurements and following a recipe to a tee... but that's just me. I eyeball most measurements and add and delete as I feel fit. For this recipe you start with as much grated zucchini as you either; A. need to use up or B. need to feed

Yesterday I had more zucchini to use up and the kids and husband are tired of seeing it in one form or another at dinner, so it was time to break out the dessert recipes. These are the recipes they wait patiently for each summer when the zucchini is prolific! I've posted my recipe for chocolate zucchini bread before, but as I made 2 loaves of it yesterday my pans were in use and I decided to

'Another zucchini recipe?' Ahhh, you scoff now but within a couple weeks when you have zucchini coming out your ears you will be desperate for every good zucchini recipe you can get your hands on! LOL. Remember that quick breads such as this and banana, pumpkin, etc. all freeze remarkably well. Cool completely, wrap in plastic wrap and then foil. Freeze for months and when it's allowed to

Energy: 512 kcalIngredients:1 pound Rotini, twists or spirals-uncooked;8 medium cloves garlic - peeled;1/2 teaspoon dried thyme;1/2 teaspoon dried rosemary - crushed;2 tablespoons vegetable oil;3 medium zucchini (about 5-6 cups) -- coarsely grated.Instructions:Preheat oven or toaster oven to 450єF. Lay a 12-inch-square piece of foil on the counter and put the garlic on it. Sprinkle the thyme and rosemary over the garlic. Pour the oil over the garlic and herbs. Draw up the edges of the foil and make a sealed packet. Bake 20 minutes.While the garlic is baking, cook pasta according to package directions. Two minutes before pasta is done, add the zucchini to the pasta cooking water. Cook two minutes. Drain zucchini and pasta.Open the foil and mash the garlic lightly with a spoon. Toss with the pasta and zucchini, season with salt and pepper and serve.

1 c. boiling water 1 tsp. salt 2 lbs. diced zucchini 2 c. milk 1 c. chopped onion 1/2 sm. clove garlic, minced 2 tbsp. butter 2 c. light cream 1 tsp. sugar Salt & pepper to taste Sour cream Add water and salt to zucchini in saucepan. Bring to a boil; cover and simmer until just tender. Add 2 cups of milk to stop the cooking. Saute onion and garlic in butter until tender. Blend zucchini and onion in blender until smooth. Add cream, sugar and salt and pepper to taste. Heat or chill to serve. Add 1 tablespoon of sour cream to each bowl, hot or cold. Makes 10 cups.

Go ahead and laugh, but when you are parked outside your local school, church or neighbor's house and you leave your car door unlocked and you come out to find 2 bags of zucchini left on your car seat, you'll soon be glad for every zucchini recipe you have ever come across in your life. You'll learn to print and save them for future reference! Zucchini Jam 6 cups zucchini, peeled and shredded

Thank goodness for our CSA. Otherwise, we'd never have had the chance to learn that we like radishes! Sure, I'd have them raw in salads and the like... but I'd never warmed up to them and Dave didn't even know what they were when I pulled them out of the bag. I'd pulled this recipe recently, found almost by magic, as we'd just had some zucchini, yellow squash, and a bunch of radishes in last

I was just out in my garden today and had to laugh. You see, it's had a rough start this year, with the bunnies eating a good portion of it, bugs eating a quarter of what was left and two days of a vicious hot strong wind that blew across the fields and twisted and snapped the few things that were left. It's slowly coming back from the dead, but there is one thing that is healthy, strong and

1 c. boiling water 1 tsp. salt 2 lbs. diced zucchini 2 c. milk 1 c. chopped onion 1/2 sm. clove garlic, minced 2 tbsp. butter 2 c. light cream 1 tsp. sugar Salt & pepper to taste Sour cream Add water and salt to zucchini in saucepan. Bring to a boil; cover and simmer until just tender. Add 2 cups of milk to stop the cooking. Saute onion and garlic in butter until tender. Blend zucchini and onion in blender until smooth. Add cream, sugar and salt and pepper to taste. Heat or chill to serve. Add 1 tablespoon of sour cream to each bowl, hot or cold. Makes 10 cups.

This article, titled How To Get Your Child To Eat Anything. is based upon a lofty notion which I have yet to master. I must brush up on my playing of the "vegetable game"! Not my child, but my niece, she is currently living with us for an indefinite period of time. I adore her, she's an absolute joy to have around. And a challenge, particularly at meal times. At six years of age, her palate is not accustomed to the type of fare I was used to serving. Her sweet tooth, though, has fully developed and she knows how to play upon my emotions in making requests for baked goodies that I rarely, if ever, am able to refuse. The following recipe, an old favorite, is one she's requested several times over. It's a breeze to make and satisfying to see her tuck in! I've already harvested some zucchini in my veggie garden (look out, neighbors!), and will be using it in many ways over the coming months. Perhaps you'll coax your child into consuming some, too, by way of this recipe!Make these if

For best results with this mint-and-Parmesan cheese-flavored side dish, select zucchini that are small, firm, and free of cuts and soft spots. Pass over large zucchini. They tend to have tough skins and lots of seeds.2 cloves garlic2 tsp olive oil4 cups sliced zucchini (4 to 5 small)1 tsp dried mint or basil, crushed, or 1 tablespoon snipped fresh mint or basil1/4 tsp salt1/8 tsp pepper2 Tbs finely shredded Parmesan or Romano cheese1 In a large skillet cook the whole garlic cloves in hot oil until lightly browned; discard garlic. Add the zucchini, dried mint or basil (if using), salt, and pepper to the oil in the skillet.2 Cook, uncovered, over medium heat about 5 minutes or until the zucchini is crisp-tender, stirring occasionally. To serve, sprinkle with the Parmesan cheese and fresh mint or basil (if using). Makes 6 servings.Servings: 6Preparation time: 15 minuteswww.daily-cook-book.blockspot.com

For best results with this mint-and-Parmesan cheese-flavored side dish, select zucchini that are small, firm, and free of cuts and soft spots. Pass over large zucchini. They tend to have tough skins and lots of seeds. 2 cloves garlic 2 tsp olive oil 4 cups sliced zucchini (4 to 5 small) 1 tsp dried mint or basil, crushed, or 1 tablespoon snipped fresh mint or basil 1/4 tsp salt 1/8 tsp pepper 2 Tbs finely shredded Parmesan or Romano cheese 1 In a large skillet cook the whole garlic cloves in hot oil until lightly browned; discard garlic. Add the zucchini, dried mint or basil (if using), salt, and pepper to the oil in the skillet. 2 Cook, uncovered, over medium heat about 5 minutes or until the zucchini is crisp-tender, stirring occasionally. To serve, sprinkle with the Parmesan cheese and fresh mint or basil (if using). Makes 6 servings.

  My new cookbook has arrived! Clotilde has really out done her self on this book. Flipping through it, I feel as though I am curled up on her couch and watching her cook in her little kitchen. Her style, and voice come out in the recipes as she talks you through each creation.  There is a Spinach and shrimp, chilled soup, that looks wonderful, a quiche with onion and cumin, or apple, goat cheese and broccoli, and delectable menus for entertaining a crowd. This is a cook book for all seasons, and whether cooking for 1 person, 2 or 8! Who's tired of teacups? Raise your hand! Yes! I see you, way in the back. I'm sorry. I know. I'll stop, after this one last post, m'kay? The one at the top is from my aunt Kate, its a slight celery color don't you think? The bottom left is also from Kate and I won it in our teacup exchange, a Shelley. Which is a company known for its scalloped rims. The pink one is from Shreve and co., very 60's don't you think? Don't you fee

Ellen, over at I Am Gluten Free, inspired me to make a more fantastic breakfast. Muffins, fantastic? These days muffins are definitely fantastic. I have always loved breakfast, but breakfast time has gotten a little more desperate and a lot more boring. For some reason, being pregnant and gluten-free is [...]

When I was growing up, squash was a mushy stewed dish with very little flavor. As a result, I never liked squash and missed out on some very good dishes I'm sure. My husband reintroduced me to squash of the stir fried variety. When stir fried only until just tender, the squash retains flavor, nutrition, and texture. Now, squash is one of our favorite vegetable dishes. This is an excellent recipe for Sauted Zucchini Parmesan with Olives. It is quick to prepare, healthy and elegant in presentation.We frequently saute either zucchini, summer squash, or a mixture of the two with whatever herbs we have in the garden, or with garlic and onions. As the squash comes off the heat we add the parmesan cheese, or sometimes other cheeses.The olive topping is an elegant and tasty addition. It adds a contrast of flavors, textures, and colors that turns a good dish into a magnificent dish. This dish is easy and quick enough to be served on a weeknight and elegant enough for a company meal. I hope you

I invented this main dish after reading about the wonders of Arborio rice ten years ago. It was a hit--even with the sneaky zucchini hiding here and there--and has been in production ever since.3/4 pound Italian sausage1 small zucchini1 small onion4 garlic cloves, minced8 cups chicken stock2 cups Arborio rice, unrinsed2 Roma tomatoes, diced1/2 cup grated parmesan6 ounces grated fontina1/2 teaspoon dried sage1/4 teaspoon freshly ground black peppersalt to taste, maybe 1/4 teaspoon at most1/2 cup pine nutsIn a large pan break up the sausage and cook it over a medium-high heat until it's nicely browned. Remove the sausage from the pan and reserve in a large bowl.Meanwhile in a medium saucepan bring the chicken stock to a boil. Once it is boiling turn the heat down and keep the stock near boiling point.Finely dice the zucchini (how finely will depend on how scared of green your family is) and the onion. Add them to the pan and saute them in the sausage drippings along with minced garl

Serving Size: 8Ingredients:4 zucchinis - (2" to 3" dia)2 tablespoons butter or margarine1 tablespoon minced onion1/2 pound tomatoes -- peeled, seeded, and chopped1 pound small shrimp -- peeled, deveined (cut shrimp if they are larger than a quarter)1 tablespoon minced fresh basil1/2 teaspoon salt1/4 teaspoon freshly-ground black pepper1 cup breadcrumbs2 tablespoons melted ButterCooking Directions:Preheat oven to 350 degrees.Wash the zucchini and trim off the ends.Cut zucchini in half lengthwise and scoop out the seeds.Be sure to leave some by the ends to create a boat-like shape.Saute onions in butter until clear, add tomatoes and simmer until soft.In a mixing bowl combine tomato and onion mixture, shrimp, basil, salt and pepper and half of the bread crumbs.Fill the zucchini boats with the mixture.Place boats in a greased baking dish.Sprinkle with remaining breadcrumbs and drizzle with butter.Bake for 15 minutes or until shrimp are pink and clear.This recipe yields 8 servings.

This painting displays two zucchini's on a cutting board with a knife. The dark wood grain really offsets the deep green of the zucchini and the shiny surface of the cutting knife in this still life.Sold

This recipe comes from Sunita, who is yet another inspiration for me. I think she is an "Ace of Pastries". The coriander rosti is both simple and delicious. You can find her recipe here. When I first came across this recipe I thought she had skipped some of the ingredients, so ...

As long as there is Parents magazine, I will not have any problem finding easy baking recipes.  This is one such simple and tasty recipe.  I tried it for the first time yesterday with one zuchini.  It was crispy on the outside and tender inside.  Zucchini being a soft vegetable, ...

I love to create my own recipes. Since I'm a novice baker, I'm trying only other's recipes for now. I just try to tweak it here and there. So for the time being my experiments are limited to Indian cooking only. That's how I put together this recipe. May be ...

I was searching for zucchini recipes and found this one in Food Network's site.  It's by Paula Deen.  The original recipe yields 2 loaves, so I scaled down the ingredients to 50% to bake 1 loaf and used bananas to make it eggless.  Ingredients: (PART 1) All Purpose Flour 1.5 cups Baking ...