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Post by maskedmarvel on Aug 15, 2014 6:00:32 GMT -6
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Post by maskedmarvel on Aug 15, 2014 6:12:44 GMT -6
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Post by angelsamongus on Aug 15, 2014 22:17:09 GMT -6
Baked Stuffed Zucchini
1 lrg. Zucchini / seeded and cubed 1 Sweet Vadalia Onion - chopped Salt, pepper, parsley, (whatever herb flavors you like) Sharp Shredded Cheddar Cheese, (a lot) Heavy bread cubed (Italian, French) 1 egg slightly beaten Wrap each half in foil sprayed with non stick spray BAKE 325* 45 - 60 minutes on baking sheet until zucchini & onion are cooked through. Last 10 minutes, open each foil pouch allow to lightly brown on top
Serve with room temperature slided "Mators" (Beafsteak my prefference
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Post by helencrump on Aug 18, 2014 14:26:30 GMT -6
Anyone use zucchini or spaghetti squash instead of pasta, for your Italian dishes? How do you prepare your vegetable? And,do you have other sub suggestions?
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Post by Anonymous on Aug 19, 2014 7:14:10 GMT -6
Anyone use zucchini or spaghetti squash instead of pasta, for your Italian dishes? How do you prepare your vegetable? And,do you have other sub suggestions? I have Helen. I was given this recipe a few years ago and have made it a number of times. I love it. Layered Zucchini 6 Cups Sliced Zucchini, about 1 3/4 pounds 1/2 lb. ground beef 1 small clove garlic, minced 1 8 oz can tomato sauce 1 t salt 1/4 t. oregano 1/4 t. basil 1 cup small curd cottage cheese (I substituted ricotta) 1 egg, beaten 1 T parsley 1/4 cup dry bread crumbs (I used italian bread crumbs) 1 cup shredded Mozzarella Cheese Cook Zucchini in boiling salted water in saucepan until tender-crisp, about 5 minutes. Drain. Cook beef and garlic in skillet until beef is browned. Stir in tomato sauce, salt, oregano and basil. Stir together cottage cheese, egg and parsley. Place half of zucchini in greased 8 inch square baking pan; sprinkle with half of crumbs. Spread with half of cottage cheese mixture, then with half beef mixture, and half of mozzarella. Repeat layers. Bake in 350 oven for 25 minutes. Makes 4 or 5 servings.
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Post by helencrump on Aug 19, 2014 17:55:26 GMT -6
Anyone use zucchini or spaghetti squash instead of pasta, for your Italian dishes? How do you prepare your vegetable? And,do you have other sub suggestions? I have Helen. I was given this recipe a few years ago and have made it a number of times. I love it. Layered Zucchini 6 Cups Sliced Zucchini, about 1 3/4 pounds 1/2 lb. ground beef 1 small clove garlic, minced 1 8 oz can tomato sauce 1 t salt 1/4 t. oregano 1/4 t. basil 1 cup small curd cottage cheese (I substituted ricotta) 1 egg, beaten 1 T parsley 1/4 cup dry bread crumbs (I used italian bread crumbs) 1 cup shredded Mozzarella Cheese Cook Zucchini in boiling salted water in saucepan until tender-crisp, about 5 minutes. Drain. Cook beef and garlic in skillet until beef is browned. Stir in tomato sauce, salt, oregano and basil. Stir together cottage cheese, egg and parsley. Place half of zucchini in greased 8 inch square baking pan; sprinkle with half of crumbs. Spread with half of cottage cheese mixture, then with half beef mixture, and half of mozzarella. Repeat layers. Bake in 350 oven for 25 minutes. Makes 4 or 5 servings. Thanks, anonymous
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Post by chevypower on Aug 19, 2014 22:58:14 GMT -6
Anonymous that sounds really good......mmmmmmmmmmmm
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Post by maskedmarvel on Aug 21, 2014 6:56:52 GMT -6
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