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Print this Recipe    ZUCCHINI BREAD

3 cups (750 mL) grated zucchini Combine.
1 cup (250 mL) oil (salad)
1 1/2 cups (375 mL) sugar
3 eggs, beaten
1 teaspoon (5 mL) vanilla

3 cups (750 mL) flour Sift in together, and stir to blend.
1 1/2 tsp (7 mL) baking powder
1 teaspoon (5 mL) baking soda
1 1/2 teaspoon (8 mL) cinnamon
1 teaspoon (5 mL) salt
1/2 teaspoon (3 mL) ginger

1 cup (250 mL) chopped nuts Add, and beat 4 minutes. Place in
1 cup (250 mL) raisins greased loaf pan and bake 1 hour at 350F




Zesty Zucchini Chickpea Salad

3 medium zucchini (about 6 oz. each)
1/2 tsp salt
5 Tbsp. white vinegar
1 clove garlic, minced (or more if you like garlic)
1/4 tsp dried thyme leaves, crumbled (or 1/2 tsp. fresh thyme, minced)
1/2 cup olive oil
1 cup drained canned chickpeas
1/2 cup sliced pitted ripe olives
3 green onions, minced
1 canned chipotle chili pepper in adobo sauce, drained, seeded, minced
1 ripe avacado
1/3 cup crumbled feta or 3 Tbsp. grated Romano cheese
1 head Boston lettuce, cored, separated into leaves
sliced tomatoes and cilantro sprigs for garnish

Cut Zucchini lebgthwise into halves; cut halves crosswise into 1/4-inch-thich
slices. Place slices in medium bowl; sprinkle with salt. Toss to mix.
Spread on several layers of paper towels. Let stand at room temperature
for 30 minutes to drain.

Combine vinegar, garlic, and thyme in large bowl. Gradually add oil in
thin, steady stream, whisking continuously until dressing is thoroughly
blended.

Pat zucchini dry; add to dressing. Ad chickpeas, olives, and onions; toss
lightly to coat. Cover; refrigerate at least 30 minutes or up to 4 hours,
stiring occasionally.

Add chili to salad just before serving. Stir gently to mix. Peel, pit,
and cut avacado into 1/2-inch cubes. Add avacado and cheese to salad;
toss lightly to mix.

Serve salad in shallow lettuce-lines bowl or plate. Garnish with slices
of tomato and springs of cilantro if desired.



VEGETABLE BEAN ENCHILADAS

1 dozen tortillas [flour preferred to corn -cl]
3-4 cups enchilada sauce (recipe follows)
Filling:
3 Tbsp. oil
1 onion, minced
1 green pepper, chopped fine
3 stalks celery, chopped
1 Tbsp. dried parsley
2 cups coarsely grated ZUCCHINI
2 cups green beans, chopped
1 Tbsp. cornmeal
dash each of cumin, chili powder, and garlic powder
1 cup grated cheddar and/or jack cheese
2 cups cooked pinto, kidney or other beans

[A good idea before you start on the enchiladas is to start on the
sauce (following) and let it simmer while you prepare the actual
enchiladas. -cl]
Preheat oven to 350 degrees. Saute onion, pepper, celery and parsley
in oil. Add vegetables and cook, covered until tender. Add cornmeal,
seasonings, and beans. Fill tortillas with generous 1/3 cup vegetable
mixture and roll to form enchilada. Place enchiladas in single layer
in baking pan. Cover with sauce. Top with cheese. Heat in oven for
20-30 minutes. Serves 6-8

Sauce for above enchiladas:
2 cans (15 oz) tomato sauce;
1/2 green pepper, chopped,
1 stalk of celery, chopped finely,
1/2 onion, chopped,
parsley to taste,
1/8 tsp. garlic powder,
1 tsp. basil,
1 tsp. oregano,
1/2 tsp coriander,
1/2 tsp. cumin,
1/2 tsp. chili powder. [if you are generous here, you will be rewarded.]

Puree vegetables and spices with 1 can tomato sauce in blender. Pour
into pan and add second can of tomato sauce. Simmer for 10-15
minutes.



Zuchinni Goulash

1 large onion Using a large pot, saute until soft.
1/4 pound mushrooms
2 Tablespoons olive oil

1 pound ground beef Add; cook until crumbly.

1 1/2 teasponns paprika Add, cover and simmer 15 minutes.
1/4 cup minced green pepper
2 Tablespoons fresh minced
parsley
3/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoon minced fresh Basil
2 cups peeled, diced tomatoes

6 zuchinni, sliced diagonally Add to skillet; stir well, cover and simmer
20 minutes, until tender.

Grated Parmesan cheese Serve in bowls and sprinkle with cheese.
ENJOY!


1 pound = 4 medium summer squash (eg zuchinni) = 2 cups sliced = 2 servings

Michelle



Zucchini and mushroom salad

1lb button mushrooms
8 small to medium zucchini
1/4 cup wine vinegar
2 tablespoons olive oil
1 teaspoon salt
2 sprigs fresh tarragon
1/4 cup water
1/4 cup dry white wine

Clean the mushrooms. Cut the zukes into 1 inch lengths. Place all
ingredients in a pot. Simmer until the zukes are just tender. Turn
off heat. Place lid on pot and leave for 15 minutes. Place the
drained vegetables in a bowl, reserving the cooking liquid. Place
this liquid back in the pot and cook until reduced to about 1/3 cup.
Discard the tarragon. Pour over the vegetables and lightly chill
(don't over-chill or it will kill the flavour).

Throw on a little finely chopped parsley before serving.

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