Heavenlyzucchinibake Recipes

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HEAVENLY ZUCCHINI BAKE



Heavenly Zucchini Bake image

This was sent in to our local KTCS TV station for one of their cookbooks called "Favorite Recipes". It was submitted by a viewer from Bellevue, Washington. She would order this from a restaurant called 13 Coins as a late night snack. You can also serve this as a side dish with any entree.

Provided by teresas

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 3

4 zucchini, medium to medium-large
1/2 pint whipping cream (unwhipped!)
1 -1 1/2 cup parmesan cheese, grated fresh (not the stuff in the green tube!)

Steps:

  • Slice the zucchini into long wedges, roughly the size of 'steak fry' potatoes.
  • Place in one layer in a rectangular oven baking dish.
  • Pour container of unwhipped cream over.
  • Cover with the grated fresh Parmesan cheese.
  • Bake at 325° for 45 minutes.
  • Broil for 2 minutes or so to get the top bubbly and golden brown.
  • Serve!

HEAVENLY ZUCCHINI SALAD



Heavenly Zucchini Salad image

We always have an overabundance of zucchini in our garden, so I came up with this tasty recipe to use some of the bounty.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 12

2 medium zucchini, diced
1 cup chopped red onion
1 cup chopped sweet red pepper
1/2 cup chopped green pepper
3 small sweet pickles, chopped
1/4 cup peanuts, chopped
SALAD DRESSING:
3/4 cup cider vinegar
1/4 cup vegetable oil
2/3 cup sugar
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large bowl, toss together the first six ingredients. In a jar with a tight-fitting lid, combine the salad dressing ingredients; shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.

Nutrition Facts :

ZUCCHINI BAKE



Zucchini Bake image

The only way I could get men around here to eat Zucchini. It so good they even ask for it now! this is a great vegetable dish that will have you begging for another slice. We love it! I was told it was originally a "Pampered Chef" recipe!

Provided by Recipe Baroness

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

3 -4 zucchini, peeled and sliced thinly
1 large onion, sliced thinly
1 tablespoon fresh garlic, chopped
1 tablespoon oregano
1 tablespoon basil
1/2 cup real butter
2 (10 ounce) cans pillsbury crescent roll dough
2 cups mozzarella cheese
1/2 cup parmesan cheese
3 eggs

Steps:

  • Preheat over to 350°F.
  • in large skillet melt the butter and fry the onions and zucchini, adding the garlic, oregano and Basil, until they are lightly browned and onions have lost their color and become clear.
  • In a large bowl mix the cheeses and eggs add salt and pepper to taste.
  • set aside.
  • In a 9 x 11 casserole dish press the crescent roll dough into the bottom of the dish making a pastry shell for the zucchini and cheese mixtures.
  • When zucchini is done, pour into the waiting cheese and egg mixture and mix together.
  • Then pour into the casserole dish.
  • Bake for approx 20 minutes or until golden and bubbly. Enjoy!
  • Note: I'm not real sure about the measurements for the oregano and the basil, as I just dump until it looks good to me.

Nutrition Facts : Calories 639.6, Fat 34.9, SaturatedFat 18.4, Cholesterol 217.9, Sodium 976.1, Carbohydrate 56.6, Fiber 5, Sugar 8.2, Protein 25.4

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