Vegetable (loosely) Recipes by Cookbooks

Author:Cookbooks
Language: eng
Format: mobi, epub
Publisher: IB Dave's Library
Published: 2010-05-10T14:51:57+00:00

3 medium zucchini (about 6 oz. each)

1/2 tsp salt

5 Tbsp. white vinegar

1 clove garlic, minced (or more if you like garlic)

1/4 tsp dried thyme leaves, crumbled (or 1/2 tsp. fresh thyme, minced) 1/2 cup olive oil

1 cup drained canned chickpeas

1/2 cup sliced pitted ripe olives

3 green onions, minced

1 canned chipotle chili pepper in adobo sauce, drained, seeded, minced 1 ripe avacado

1/3 cup crumbled feta or 3 Tbsp. grated Romano cheese

1 head Boston lettuce, cored, separated into leaves

sliced tomatoes and cilantro sprigs for garnish

Cut Zucchini lebgthwise into halves; cut halves crosswise into 1/4-inch-thich slices. Place slices in medium bowl; sprinkle with salt. Toss to mix. Spread on several layers of paper towels. Let stand at room temperature for 30 minutes to drain.

Combine vinegar, garlic, and thyme in large bowl. Gradually add oil in thin, steady stream, whisking continuously until dressing is thoroughly blended.

Pat zucchini dry; add to dressing. Ad chickpeas, olives, and onions; toss lightly to coat. Cover; refrigerate at least 30 minutes or up to 4 hours, stiring occasionally.

Add chili to salad just before serving. Stir gently to mix. Peel, pit, and cut avacado into 1/2-inch cubes. Add avacado and cheese to salad; toss lightly to mix.

Serve salad in shallow lettuce-lines bowl or plate. Garnish with slices of tomato and springs of cilantro if desired.

mara

http://www.cs.cmu.edu/~mjw/recipes/vegetables/zuchinni/zuc-chickp-salad.html [12/17/1999 12:12:45 PM]

Zuchinni Recipes - Collection

Zuchinni Recipes - Collection

From: [email protected] (Richard Darsie)

Date: Thu, 15 Jul 93 11:20:22 -0700

Contents

q Zuchinni Bread

q Zuchinni Muffins

q Fettucine with Zuchinni and Mushrooms

q West African Groundnut Stew

q Zuchinni Ankara

q Stuffed Zuchinni with Yogurt Sauce

ZUCCHINI BREAD (The best ever!)

Source: Family Circle, June 1991

2 c. all-purpose flour

1.5 tsp. salt

3 tsp. cinnamon

1 tsp. baking soda

1/2 tsp. baking powder

1 c. oil

3 eggs

1 tsp. vanilla

1-1/2 c. sugar

3 c. shredded zucchini

1/2 c. chopped walnuts

1/2 c. raisins

Preheat oven to 350F. Grease two small loaf pans. Sift together flour, salt, cinnamon, baking soda, baking powder. In a large bowl whisk together oil, eggs, vanilla, sugar. Stir in flour mixture and remaining ingredients. Divide into prepared pans. Bake for 55-60 minutes or until cake tester comes out clean. Cool on wire racks to room temperature.

ZUCCHINI MUFFINS (originally carrots instead of zucchini) Source: Ladies' Home Journal, May 1991

http://www.cs.cmu.edu/~mjw/recipes/vegetables/zuchinni/zuchinni-coll.html (1 of 5) [12/17/1999 12:12:47 PM]

Zuchinni Recipes - Collection

1/2 c. all purpose flour

1/2 c. whole wheat flour

1 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. baking soda

1/4 tsp. salt

4 egg whites

2/3 c. sugar

1/4 c. oil

1/2 tsp. vanilla

1-1/2 c. shredded zucchini

1/2 c. raisins (optional)

Sift together flours, baking powder, cinnamon, baking soda and salt. In a large bowl whisk together egg whites, sugar, oil, and vanilla. Mix in dry ingredients until combined. Stir in zucchini and raisins (if desired), spoon mix into prepared muffin cups. Bake at 375F for 20 min. or until toothpick comes out clean. Makes 1 dozen.

FETTUCINE WITH ZUCCHINI AND MUSHROOMS

Source: Meatless Meals

1 lb. pkg. fettucine

1/2 c. butter

1/2 lb. mushrooms

1.25 lb. zucchini

1 c. half-and-half

3/4 c. Parmesan

1/2 c. parsley

Cook fettucine al dente. Cut zucchini into julienne strips. While pasta is cooking, saute mushrooms and zucchini in butter for 2 minutes. Add half-and-half to saute; reduce heat and simmer for 3 minutes.

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