World's Hottest Free Recipes
Zucchini Carrot Casserole
2 lb. zucchini, sliced
Cook onion and zucchini in boiling water 3 minutes; drain; add soup, and sour cream. Stir; add carrots; stir; add salt and pepper to taste. Mix stuffing with melted butter. Spread 1/2 of stuffing on bottom of baking dish. Spread zucchini mixture over stuffing. Then top with remaining stuffing. Bake at 350 degrees for 25 to 30 minutes.
2/3 cup Quaker Oat Bran hot cereal, uncooked 1/2 teaspoon Italian seasoning
Heat oven to 375 degrees. Lightly spray 8-inch square baking dish with
cooking spray. In large plastic bag combine oat bran, Italian seasoning
and pepper; mix well. Beat egg white & dip zucchini in mixture,
shake out excess, repeat. Place zucchini in prepared dish; sprinkle
with onion. Spoon combined tomato sauce and oil over zucchini. Bake
for 30 minutes or until zucchini is crispy tender; top with mozzarella
cheese. 9 servings.
Crabmeat Stuffed Summer Squash
3 medium size yellow summer squash
Preheat oven to 375 deg F. Slice yellow squash lengthwise into two equal halves. Remove neck from squash and finely dice for recipe. A Place squash half in pot of boiling water and cook for eight to 10 minutes, or until skin is tender. Remove from water and allow cooling. In a heavy bottom sauté pan over medium high heat, melt butter. Add diced zucchini, diced yellow squash, onions, celery, garlic and bell pepper. Sauté veggies for approximately three to five minutes or until vegetables are wilted. Add lump crabmeat and fold gently into mixture. Add lemon juice and cook one additional minute. Remove from heat and season to taste using salt and [cayenne] pepper. Add breadcrumbs, a little at a time, until squash mixture is held together but not too dry. Using a metal spoon, scoop seed section from center of yellow squash and discard seeds. Divide stuffing equally between six halves, stuff and place on baking pan. Sprinkle with additional breadcrumbs and bake ten to fifteen minutes until squash is golden brown.
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