Dee Posted July 16, 2003 Share Posted July 16, 2003 Chicken Zucchini Parmigiana 1 garlic clove, finely chopped 2 tablespoons oil 1 pound boneless, skinless chicken breast seasoning salt to taste 1 large or 2 medium zucchini, sliced 4 ounces mozzarella cheese, shredded 1/2 cup tomato sauce 1/4 teaspoon dried oregano 1/4 teaspoon dried basil In a large, heavy skillet sauté chicken breast and garlic in oil about 8 minutes or until lightly browned. Sprinkle with seasoning salt to taste. Remove from skillet; set aside. Add zucchini to skillet, sprinkle with seasoning salt to taste and cook and stir 5 minutes or until zucchini is crisp-tender. Push to sides of skillet. Arrange chicken in middle of skillet. Top chicken with cheese, tomato sauce and herbs. Cover, cook 3 minutes or until cheese melts and sauce is hot. Black-Bottom Zucchini Bars 1/3 cup canola oil 1 cup sugar 1 egg 1 teaspoon vanilla extract 1 1/2 cups shredded zucchini 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/4 cup baking cocoa In a mixing bowl, combine oil, sugar, egg and vanilla until. Blend in the zucchini. Combine the flour, baking powder, baking soda and salt; add to zucchini mixture and mix well. Divide batter in half. Add cocoa to half; spread into a greased 13x9x2-in. baking pan. Pour remaining batter on top and spread out evenly. Bake at 350 degrees for 25 minutes or until bars test done. Cool. As you can see, zucchini is very versatile. I hope you'll come to appreciate it as much as I have. Zucchini Relish 2 cups chopped zucchini (about 3 medium) 1 cup chopped onion (about 1 medium) 2 tablespoons salt 1 3/4 cups sugar 1 cup cider vinegar 1 teaspoon ground mustard Combine zucchini and onion. Sprinkle with salt and cover with cold water. Let stand 2 hours. Drain; rinse and drain thoroughly. Combine remaining ingredients and bring to a boil. Add vegetables; simmer 10 minutes. Pack hot relish into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling- water canner. Zucchini Bread 3 cups shredded zucchini (about 3 medium) 1 2/3 cups sugar 2/3 cup vegetable oil 2 teaspoons vanilla 4 eggs 3 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon ground cinnamon 1/2 teaspoon baking powder Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans that are 9x5x3 inches. Mix zucchini, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans. Bake 50 - 60 minutes or until knife inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves and remove from pans. Quote Link to comment
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