Monterey Zucchini Recipes

ZUCCHINI MONTEREY

Steps:

• Steam zucchini over small amount of salted water until crisp-tender.
• Combine eggs, milk, salt, red pepper, baking powder, flour and parsley. Mix well to remove lumps.
• Add chiles, pimiento and cheese and stir thoroughly.
• Add steamed, well drained zucchini and stir gently.
• Grease a 2 qt casserole with oil and dust with some of the bread crumbs. Turn zucchini mixture into casserole and sprinkle with remaining crumbs. Dot top with butter and bake at 350 degrees 55 minutes.

ZUCCHINI WITH JALAPEñO MONTEREY JACK

Steps:

• Spread the zucchini in a microwave-safe dish. In a small bowl toss the jalapeño Monterey Jack with the flour, sprinkle the mixture over the zucchini mixture on high power (100%), uncovered, for 3 to 4 minutes, or until the zucchini is tender and the cheese is melted. Season the zucchini mixture with salt and pepper.

MONTEREY SUNDAY SUPPER

Steps:

• Parboil and thinly slice zucchini.
• Place rice in a well-buttered casserole.
• Cover with chiles and half the cheese.
• Layer zucchini and top with sliced tomato.
• Mix sour cream with garlic salt, oregano, green pepper and onions and spread over vegetables.
• Sprinkle remaining cheese on top and top with parsley.
• Bake at 350 degrees F for 40 minutes.
• It says on the recipe, "Diced ham, cooked sausage, etc. may be added to give more substance to this dish. This is good hot or at room temperature, and it travels very well.".