Creamy Recipe Recipe For Twice Recipe For Zucchini

ZUCCHINI TWICE-BAKED POTATOES

Steps:

• Scrub and pierce potatoes.
• Bake at 400°F for 50-75 minutes or until tender.
• Cool until easy to handle.
• Reduce heat to 350°F.
• In a skillet, sauté zucchini and onion in 1 tablespoons butter until tender.
• Drain and set aside.
• Scoop out potato pulp, leaving a thin shell.
• Put pulp in bowl and mash.
• Add sour cream, salt, pepper, and remaining butter, mash again.
• Stir in zucchini mixture.
• Spoon into potato shells.
• Sprinkle with cheese.
• Place on baking sheet.
• Bake for 20-25 minutes or until heated through and cheese is melted.
• Preparation time is not included in the active work time.

ZUCCHINI CREAM

Steps:

• Cut off stem and blossom ends of the zucchini and peel. (Remove all the green for a prettier color at the end). If the zucchini are very large, cut in half lengthwise and remove the seeds. If small, leave whole. (I cut the zucchini into chunks at this point).
• Boil in a small quantity of water until tender OR you may microwave in a covered dish until tender, about 10 minutes. In either case, drain well, then mash or process to a smooth pulp.
• Cook in the top of a double boiler over hot water with sugar, butter, lemon juice and zest. Stir frequently, until thick and creamy, about 15 minutes.
• Ladle into hot sterilized jars, leaving 1/4 inch headspace. Wipe rims clean, put lids and rings in place and tighten down.
• Invert jars for a few minutes, then return to upright and cool completely. Check seals, label and store in cool, dry place.
• Note: It took 30 minutes for my batch to cook down. I processed my jars in a hot water bath for 5 minutes.

CREAMY ZUCCHINI-BASIL SOUP

Steps:

• In a saucepan, heat the oil and onion over medium-high heat. When hot, add the zucchini and sauté until the vegetables are soft. Set aside and let cool for 5 minutes.
• Place the zucchini and onion, bone broth, basil, garlic, salt, and pepper in a food processor. Blend until combined. Add the olive oil and pulse until combined. Return the soup to the saucepan and reheat. Divide soup between two bowls and serve.

ZUCCHINI CASSEROLE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl combine stuffing and butter. In a separate bowl combine zucchini, carrots, onion, soup and sour cream. Mix in 1/2 of the stuffing mixture, then spread into a 9x12 inch casserole dish and sprinkle the remaining stuffing on top.
• Cover the dish with aluminum foil and bake in preheated oven for 60 minutes.

CREAMY ZUCCHINI QUICHE

Steps:

• Preheat oven to 450.
• Spread the bottom of the pastry shell with the mustard and bake for 10 minutes.
• Cool.
• Reduce oven heat to 350.
• Place zucchini in colander, sprinkle with salt and drain for 5 minutes.
• Saute the mushrooms in butter.
• Sprinkle one cup of Jack cheese in the bottom of the pastry shell.
• Spoon mushrooms on top.
• Squeeze zucchini to remove the excess moisture.
• Place in the shell, separating and fluffing with fingers.
• Beat together the cream cheese, cream, egg yolks and egg, season with salt and pepper.
• Place the pastry dish on a baking sheet and carefully pour in egg-cream mixture.
• sprinkle the remaining Jack cheese on top.
• Bake in a 350-degree oven for 45 minutes, until top is puffed and golden and a knife inserted in center comes out clean.
• Let stand for 5 minutes before cutting.

ZUCCHINI TWICE-BAKED POTATOES

Steps:

• Scrub and pierce potatoes. Bake at 400° for 50-75 minutes or until tender. Cool until easy to handle. Reduce heat to 350°. In a large skillet, saute zucchini and onion in 1 tablespoon butter until tender. Drain and set aside., Scoop out the potato pulp, leaving a thin shell; place pulp in a bowl and mash. Add the sour cream, salt, pepper and remaining butter; mash. Stir in zucchini mixture. Spoon into potato shells. Sprinkle with cheese. , Place on a baking sheet. Bake at 20-25 minutes or until heated through and cheese is melted.

CINNAMON ZUCCHINI CAKE WITH CREAM CHEESE FROSTING RECIPE

Steps:

• Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with non-stick cooking spray.
• Beat eggs, vegetable oil, applesauce, sugar, brown sugar, and vanilla together in a large bowl.
• Add in flour, baking powder, baking soda, cinnamon, salt, and nutmeg and mix well.
• Fold in zucchini and stir until completely mixed in. Pour batter into prepared 9 x 13 inch pan.
• Bake for 35-40 minutes or until toothpick inserted into the center comes out clean.
• While the cake cools, mix together frosting ingredients and spread over the top of the cooled cake.
• If desired, sprinkle the top of the cake with cinnamon and sugar.

CREAMY TOMATO BASIL ZUCCHINI "LINGUINI"

Steps:

• 1. Use a peeler to thinly slice zucchini into "linguini" noodles. Set aside in a bowl and mix with salt. Let sit for 20 minutes to draw moisture out of the noodles. Drain the zucchini with a clean dish cloth or paper towels.
• 2. Heat olive oil in a large skillet. Add in chicken breast, salt, pepper, and garlic powder. Cook until no longer pink. Add in zucchini noodles, cherry tomatoes, and dried basil. Cook for an additional minute and remove from heat. Set aside in a bowl.
• 3. Heat olive oil for for the creamy sauce in the skillet. Add in garlic cloves and cook for about 30 seconds. Add in chicken broth to cool skillet, and reduce heat to low. (This step is important: if skillet is too hot, the Greek yogurt will curdle, so allow it to cool down before adding it in).
• 4. Add in Greek yogurt, Parmesan, and dried basil. Mix until well combined. Add in the chicken, zoodles, and tomato mixture. Mix together and then remove from heat.
• 5. Serve and garnish with fresh chopped basil (optional).
• 6. Enjoy!

CREAMY, CHEESY ZUCCHINI SOUP

Steps:

• Put zucchini in large Dutch oven with a few inches of water. Simmer zucchini over medium-low heat until tender when poked with a fork, about 20 minutes. Use a slotted spoon to transfer zucchini to a blender, leaving about 1 inch of water in the bottom of the pot.
• Blend zucchini until no large chunks remain; return to the pot. Combine bell pepper, red onions, and cilantro in the blender; blend until no large pieces remain. Stir bell pepper mixture into the blended zucchini; add cream, Swiss cheese, salt, and pepper. Cook over medium-low heat until warmed through and the cheese is melted, 5 to 7 minutes.

CREAM CHEESY CUBED ZUCCHINI WITH LEMON AND OREGANO

Steps:

• Heat olive oil in skillet over high heat; stir in zucchini, lemon zest, and red pepper flakes. Cook for about 2 minutes.
• Stir in salt, black pepper, and cayenne pepper; cook and stir until zucchini is tender, about 5 minutes.
• Stir cream cheese into zucchini mixture; cook until cream cheese begins to melt, about 1 minute. Remove from heat and stir in oregano.

CREAMY ZUCCHINI

Steps:

• In a large skillet, saute zucchini in oil for 3-5 minutes or until tender. Add garlic; cook 1 minute longer. Drain; remove zucchini mixture with a slotted spoon and keep warm., In the same skillet, combine cream cheese and cream; cook and stir over low heat until smooth. Stir in the Parmesan cheese. , Return zucchini mixture to the pan. Cook and stir 1-2 minutes longer or until heated through. Sprinkle with the salt, pepper, nutmeg and Swiss cheese.

CREAMED ZUCCHINI

Steps:

• Peel the zucchini and chop. Place in a saucepan and cover with water. Boil until tender; drain well.
• Add the Parmesan cheese and cream cheese to the zucchini in the pan. Mash together with a fork until blended. Season with salt and pepper.
• Spray a 2-qt baking dish with cooking spray. Put the zucchini mixture into the dish. Top with the bread crumbs.
• Bake at 350 degrees for 10-15 minutes.