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Mar 262012
 

Zucchini Lasagna
No noodles in this recipe!
1-1/2 lbs zucchini
1 can (15 oz) tomato sauce
1-1/2 teas garlic powder
1 teas dried basil leaves
1 teas dried oregano
1 container (12 oz) cottage cheese or ricotta cheese
1/2 cup Romano cheese, divided
1 egg
2 tbls flour
1 cup shredded mozzarella cheese
Combine the tomato sauce, garlic, basil and oregano in a small saucepan. Bring to a boil, reduce heat and simmer for 10 minutes or until the consistency of spaghetti sauce. While sauce is cooking, slice zucchini lengthwise into 1/4-inch slices. Mix the cottage cheese, 1/4 cup Romano and the egg. Arrange half the zucchini in a 9x9x2 inch pan that has been sprayed with cooking oil. Sprinkle with 1 tablespoon of flour and top with half of the cottage cheese mixture, half of the sauce and half of the mozzarella. Repeat with the remaining ingredients and sprinkle the top with the rest of the Romano cheese. Bake uncovered for 45 minutes in a 350 degree oven. Let stand for 20 minutes before cutting. Have some homemade garlic bread and a nice salad and enjoy!

Apr 252013
 

Fruity Zucchini Nut Bread

With the garden planted, hopefully we will have some fresh zucchini this year. Here in Florida, the stores are starting to get fresh zucchini from south Florida and after my big freezer thaw, I need to replenish my zucchini for frying, breads and lasagna! What I’m really waiting for though, is fresh cukes to make some more freezer pickles and this year, I’m going to make lots of them as they really do hold up well after being in the freezer! So today, with it being National Zucchini Bread Day, I give you this recipe to sink your teeth into! This recipe makes three loaves, one for you and two to give to friends or family, if you can part with them!

 

fruity zucchini bread

 

Fruity Zucchini Nut Bread
 
Ingredients
  • 3 eggs
  • 1 cup vegetable oil
  • 2 cups sugar
  • 2 teas vanilla
  • 3 cups flour
  • 2 teas baking soda
  • ¼ teas baking powder
  • 1-1/2 teas cinnamon
  • ¾ teas nutmeg
  • 1 teas salt
  • 2 cups grated zucchini
  • 2 cups chopped pecans
  • 1 can (8 oz) crushed pineapple, drained well
Instructions
  1. Combine the eggs, oil, sugar and vanilla and beat until thickened.
  2. Sift together the next 6 ingredients and gradually stir into the sugar mixture.
  3. Stir in the zucchini, nuts and pineapple and blend well.
  4. Divide mixture into 3 loaf pans that have been greased and floured.
  5. Bake in a 350 degree oven for 1 hour or until tests done.

 

Hope you enjoy!

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