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[world_famous_recipes] ZUCCHINI RECIPES

From: Joyce Brown <joycememaw@msn.com>
Date: Sun, 7 Sep 2003 06:32:33 -0500
Message-ID: <BAY4-DAV564tEP1qMHw0003201a@hotmail.com>
To: undisclosed-recipients: ;

Joyce in Illinois USA

Zucchini Griddle Cakes (from Plant a Row for the Hungary Recipes by 
Doreen Howard & Jacqueline Hériteau)
Serves 6

Serve in place of potatoes or rice. Ladle creamed
corn or spinach over them for a hearty side dish.
Excellent with grilled fish, chicken or meat.


2 cups unpeeled shredded zucchini (4 small or 2 large)
1/2 cup minced onion
1 teaspoon salt
1 teaspoon ground black pepper
1 egg, slightly beaten
1/4 cup milk
1/3 cup all-purpose flour
salad oil


Combine the shredded squash, the onion, and the salt
and pepper, and let rest 15 minutes. Mix with the
beaten egg, the milk and the flour until the
consistency of pancake batter. Add a little more
milk or flour if the batter seems too runny or too
stiff. Pour 1/4 inch of salad oil in the bottom of
a heavy skillet. Heat over medium-high heat. Drop
batter by the tablespoon into hot oil and fry until
cakes are golden on each side. Drain on paper towels
and serve.


Zucchini Ankara

1/4 cup     olive oil
2 cups      chopped onions
3-4 cloves  garlic
3           zucchini/yellow squash
1 tsp       marjoram
1 can       garbanzos
1/2 cup     sliced black olives
1 tblsp     cumin
3-6 tblsp   lemon juice
1 cup       grated feta cheese
black pepper to taste
pinch cayenne

Saute onions and garlic in olive oil until onion is
translucent.  Add squash and marjoram then cook on
medium heat until squash is just tender. Add
garbanzos, olives, cumin (or 2 tsp.  mint if desired),
lemon juice and seasonings.  Cook until everything is
heated through.  Ladle mixture over cooked rice or
couscous.  Top with feta cheese. 

Contributed by Richard Darsie
Source:  New Recipes from Moosewood Restaurant


Zucchini In Batter Or Dressed With Bread-Crumbs

700-800 g  zucchini
spices:    salt, pepper, curry
herbs:     basil, oregano, marjoram

4 tblsp    sieved wheat flour or 1/2 C. soy flour
1 - 2 egg  
1 tblsp    milk
2 tblsp    water

Mix together ingredients for Batter.

Cut zucchini in slices, salt and season them.  Dip in
the batter and fry in a pan with hot oil on both sides
until brown.

When you want the zucchini 'dressed' turn the battered
covered slices around in bread-crumbs and fry them in



4 eggs
1/2 cup oil
1 cup buttermilk biscuit mix
3/4 tsp. salt
1/2 tsp. thyme
1/8 tsp. cayenne
1 pound zucchini, cut in half moon slices
2 carrots, shredded
1 onion, chopped
1/2 cup shredded Jarlsberg cheese

Heat oven to 350 degrees. Coat 13X9X2 inch baking pan
with cooking spray. In bowl whisk eggs and oil. Whisk
in biscuit mix, salt, thyme and cayenne. Stir in zucchini,
carrot, onion, and cheese. Spread in prepared pan.
Bake 25 min. until set. Let stand for 10 min. cut into
24 two inch squares, cut each square diagonally in half
to make a total of 48 triangles. Serve warm or at room temp.
Makes 4 dozen.


(Frittata alla sarda)

3  cup water
pinch salt
3/4 pound diced unpeeled fresh zucchini
1 1/2 tablespoons fresh white bread crumbs
2 1/2 tablespoons milk
3  tablespoons freshly grated Parmesan cheese
1/4 teaspoon freshly grated lemon peel
1 1/4 teaspoon salt
pinch of sugar
4 eggs
2  tablespoons butter

Preheat grill to highest setting.  Bring water and salt
to a boil
in small saucepan.  Drop in diced zucchini and blanch
for 3
minutes.  Drain in large sieve or colander.  Soak
in milk in large mixing bowl for 5 minutes.  Stir in
grated cheese, lemon peel, salt and sugar.  Beat eggs
with a whisk
or fork in another bowl until blended, then stir gently
into bread
crumb-and-zucchini mixture.  Melt butter in large,
heavy skillet.
When foam subsides, pour in egg mixture and cook over
heat for 2 to 3 minutes, until eggs are firm but still
slightly moist.
Slide skillet under grill for 30 seconds to brown top
Slice into wedges and serve immediately.

Serves 4



1 lb. Monterey Jack cheese, sliced fairly thin
3 to 4 med. zucchini
1 c. rice, uncooked
1 lg. can whole green chilies
1 lg. tomato, sliced
2 c. sour cream
2 tbsp. green pepper, chopped
2 tbsp. green onion, chopped, mixed
   with green pepper
1 tsp. oregano
1 tsp. garlic salt

Cook rice according to package instructions.  Slice
and parboil zucchini (about 5 minutes, drain well).
Slit and seed chilies.  Place rice on bottom of greased
13 x 9 inch casserole.  Place chilies on rice and then
cheese slices (saving some for the top).  Layer with
zucchini, then mushrooms, then tomato.  Mix sour cream,
green pepper, green onion and seasonings together.
Spread on top of the tomato.  Place remaining cheese
slices on top and sprinkle with parsley.  Bake 30 to 40
minutes at 350 degrees.

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Received on Sunday, 7 September 2003 12:26:19 UTC

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