Broiled Marinated
Broiled Marinated Zucchini
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An appealing blend of zucchini and several other squashes, mixed with just the right spices make this a divine meal. There is enough marinade to use it as a sauce, so rice is the ideal side.
Prep Time: 10 mins |
Ingredients to make Broiled Marinated Zucchini
2 lb Mixed baby squash,(zucchini,yellow sqash,patty pan,crookneck,split lengthwise
4 Baby japanese eggplant,sliced into thirds lengthwise
1/4 c Olive oil
1 c Light soy sauce
1 c Lime juice
2 T Fresh minced ginger
6 Cloves garlic, minced
2 T Ground cumin seed
Directions to make Broiled Marinated Zucchini
Step 1:Mix it all together and marinate the vegetables for 1-2 hours. Spread them out in a flat casserole dish, cover with the marinade, and broil for about 10 minutes.
Step 2:Note: any part that is not covered with marinade will burn. The leftover marinade make a good stir-fry sauce or gravy over rice etc. You can also marinate overnight, then grill the veggies on a BBQ in a grilling basket.
Image Source: avlxyz
Country Vegetable Casserole
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Country Vegetable Casserole – The inspiration for this easy zucchini recipe came straight from the farmers gardens. All the garden fresh veggies we could think of were put into this meal, seasoned with garlic and then made “creamy”. Try it with a loaf of warm cheese bread. We know you will love it.
Prep Time: 15 mins |
Ingredients to make Country Vegetable Casserole
1 lb Yellow squash,sliced
1/2 lb Zucchini,sliced
1 c water
1/2 c Onion,chopped
1/4 c Green pepper,chopped
3 tb Green onion,chopped
1/4 c Butter or margarine,melted,divided
1 c Herb-seasoned stuffing mix
1 ea 10-3/4 ounce cream of mushroom soup,undiluted
1 ea 8 ounce can water chestnuts,drained,chopped
1/2 c Plain low-fat yogurt
1/4 c Pimiento,chopped
1 lg Carrot,grated
1/2 ts Salt
1/4 ts Pepper
Directions to make Country Vegetable Casserole
Step 1:Combine first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 8 minutes or until squash is just tender. Drain and set aside.
Step 2:Saute onion, green pepper, and green onions in 1 tablespoon butter until tender; set aside.
Step 3:Combine stuffing mix and remaining 3 tablespoons butter in a large bowl; reserve 1/3 cup mixture.
Step 4:Combine squash mixture, onion mixture, soup, and remaining ingredients; spoon mixture into a lightly greased 12 x 8 x 2 inch baking dish. Sprinkle with reserved stuffing mixture. Bake at 350F for 30 minutes or until casserole is thoroughly heated.
Image Source: cherrylet’
Foolproof Casserole of Greens
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Foolproof Casserole of Greens – Zucchini is a very nutricious vegetable and one of the most underused as well. We have combined it with other healthy greens, rice and egg. A great summer recipe, when veggies are so fresh.
Prep Time: 15 mins |
Ingredients to make Foolproof Casserole of Greens
2 lb Spinach,fresh
3/4 c Olive oil
2 lb Swiss chard
2 lb Zucchini
Salt,to taste
1 c Rice,cooked
3 ea Garlic cloves,finely chopped
6 md Eggs
1/2 c Bread crumbs,fine crumbled
Directions to make Foolproof Casserole of Greens
Step 1:Wash the spinach well. Remove the coarse stalks; dry the leaves thoroughly and chop rather fine. Using a heavy skillet, cook spinach in 2 tbspns olive oil over medium heat until just wilted. Drain and put into a large bowl.
Step 2:Wash, dry, and chop the Swiss chard. Using the same skillet, cook chard in 2 tblspns olive oil until wilted. Drain and add to the spinach.
Step 3:Wash, dry, trim, and dice the unpeeled zucchini; add about 4 more tblspns olive oil to the skillet. Saute’ the zucchini, tossing well until just tender. Add zucchini to the spinach and chard, season with salt to taste, and mix in the already cooked rice and garlic. Combine well.
Step 4:Transfer to a well-oiled, heavy 2 quart baking dish. Spoon 3 to 4 tblspns olive oil over the top. Bake in a 300dF oven for 20 minutes.
Step 5:Beat the eggs well; pour them over the vegetables mixture; sprinkle the top with bread crumbs; return to the oven and bake until the eggs are just set, about 10 to 15 minutes
Image Source: tifotter
