17526 twice twice tasty zucchini Recipes

zucchini, peeled and seeded, table salt, cooking onions, sliced fine, sugar, vinegar, vinegar, mustard seeds, turmeric, flour

light margarine, oil, zucchini, chopped, onion, chopped, green onions, garlic cloves, chopped, water, tomatoes, salt and pepper, parmesan cheese, freshly grated

zucchini (i also used magda squash) or 2 medium squash (i also used magda squash) or 3 small (i also used magda squash) or 3 small squash, of your choice trimmed, cut into 1/4 inch rounds (i also used magda squash), ripe tomatoes , cut into 1/4 inch slices, red onion, thinly sliced, olive oil, garlic powder , to taste, salt and pepper, dried basil or 1 tsp dried thyme, parmesan cheese

zucchini or 1 medium , sliced, margarine, water, chicken bouillon or 1 tsp beef bouillon, mushrooms or 4 oz fresh, soy sauce, cornstarch, salt

zucchini or 1 large , sliced, sliced mushrooms, sliced onions, flour tortillas, vegetable oil, chili (optional) or taco seasoning (optional), sour cream, tomato, onion, salsa, shredded cheese, lettuce

zucchini (or yellow squash) or 6 small , peeled and diced (or yellow squash), butter, melted, salt, pepper, eggs, well beaten, milk, flour, gruyere cheese, shredded

zucchini , hollowed out, flesh reserved and chopped, bacon, chopped, minced onion, salt and freshly ground black pepper, garlic clove, minced, vine-ripened tomatoes, seeded and chopped, fresh corn kernels (from about 2 ears of corn), zucchini, diced into 1/4-inch pieces, chopped fresh cilantro leaves, grape tomatoes, zucchini slices, halved, green onions, green parts only

zucchini , sliced in matchsticks (about 4 small s), roasted chicken, shredded, raspberry vinegar, walnut oil (you can substitute olive oil)

zucchini (1 lb total ), loosely packed fresh mint leaves, extra-virgin olive oil, fresh lemon juice, fine sea salt, pine nuts (1 oz) 1 (6-oz) piece grana padano or parmigiano-reggiano, garnish: thinly sliced tips of 2 zucchini blossoms*; 4 fresh mint sprigs, special equipment : a japanese benriner** or other adjustable-blade slicer

sugar, splenda sugar substitute, whole wheat flour, all-purpose flour, canola oil, applesauce, unsweetened, zucchini, grated, eggs, vanilla, cinnamon, baking soda, baking powder, salt

zucchini, cooked brown rice, green onion, chopped, tasty cheese , of your choice, freshly chopped oregano, grated orange rind, cream, chili, chopped (optional)

zucchini, cream of mushroom soup, mushrooms (sliced ), onion, butter, breadcrumbs, salt, pepper, grated cheese (i like sharp cheddar, swiss or tasty)

zucchini, coarsely grated, tasty cheese, grated, onion, finely chopped, bacon, chopped, self raising flour, oil, eggs, salt and pepper

walnuts or 1/2 cup raisins (optional), eggs, beaten, sugar, vegetable oil, grated zucchini, well drained, vanilla, flour, baking soda, baking powder, salt, cinnamon

eggs, flax seed meal, white sugar, brown sugar, chunky cinnamon applesauce (or thinly sliced apples), molasses, vegetable oil, all-purpose flour, ground cinnamon, salt, baking powder, baking soda, chopped walnuts, grated zucchini, vanilla extract

zucchinis grated ( sometimes i only use 1 ), tasty cheese ( i have used both light or regular ), carrot grated, bacon, diced finely ( i buy the diced bacon from the deli ), onion, diced finely, corn ( i use about 2/3 cup kernels ), oil, self raising flour, eggs ( i normally use 6 ), salt & pepper to taste

zucchini, kosher salt, simple syrup , recipe follows, zucchini water, unfiltered sake, cold, gin, zucchini, for garnish, sugar, water

zucchini with parmesan, zucchini, good olive oil, yellow onions cut in half and sliced, kosher salt, freshly ground black pepper, freshly grated parmesan cheese, ends of the zucchini and, if they are large, cut in half lengthwise. slice the zucchini diagonally in 1/2-inch slices. heat 2 tbsp of olive oil in a large (12-inch) saute pan and add the onions. cook for 10 minutes on medium-low heat, until they start to brown. add half the zucchini, 1 tsp salt, and 1/4 tsp pepper to the pan and cook, tossing occasionally, for 10 to 15 minutes, until just cooked through. sprinkle with parmesan and cook for 30 seconds more. remove to a serving platter and repeat with the rest of the zucchini. serve immediately. note: if you cook too much zucchini in 1 pan, you end up steaming rather than sauteeing it.