Free Recipes Archive
2/3 cup Vegetable Broth, (approximately) salt and pepper, and a pinch of cayenne 6 medium zucchinis 2 to 1 teaspoon extra-virgin olive oil 9 lasagna noodles, cooked 20 basil leaves 4 large red bell peppers 1 tablespoon olive oil 1 Read More …
2-1/2 cups zucchini, sliced 1/4 inch thick (about 2 medium) 1/2 lb. lean ground beef 1/4 cup chopped onion 2 small tomatoes, cut up 6 ounce can tomato paste 1 clove garlic, minced 1/2 teaspoon dried oregano 1/2 teaspoon dried Read More …
40 ml olive oil 15 ml balsamic or red wine vinegar 1 large onion, chopped 2 garlic cloves, minced 3 small zucchini, sliced 1 ml salt pepper to taste 125 ml chicken stock 1 L fusilli 50 ml basil, fresh Read More …
This soup with it’s delicious combination of onion, carrots, celery, zucchini, tortellini and more is great served as either an entree or a sidedish. 1 large onion, chopped 4 carrots, sliced 2 stalks celery, sliced 3 cloves garlic, minced 1 Read More …
125 ml extra virgin olive oil 1/2 cup 375 ml fresh basil leaves, snipped 1 1/2 cup 1 medium onion, chopped 1 medium green pepper, chopped 1 medium mild chile pepper, chopped 375 ml zucchini, trimmed & diced 1 1/2 Read More …
Chef Touria Semingson Canyon Ranch Health Resorts, Tucson, Ariz. Yield: 1 loaf Zucchini, finely grated 1 cup Raisins 1/2 cup Olive oil 1/4 cup Prune puree 1/4 cup Unsweetened applesauce 1/4 cup Whole-wheat flour 1 cup All-purpose flour 1 cup Read More …
1 pizza crust 175 ml pizza sauce 3/4 cup 125 ml ham, cooked & diced 1/2 cup 50 ml pineapple tidbits 1/4 cup italian seasoning to taste 1 small zucchini, thinly sliced 125 ml jalapeno cheese, shredded 1/2 cup Layer Read More …
1-1/2 pounds lean ground beef 5 cups sliced zucchini (about 1-1/2 pounds) 1 (4 ounce) jar pimientos, chopped (1/2 cup) 3/4 cup chopped onion 1 (4 ounce) can sliced mushrooms, drained 1 clove garlic, minced 1/2 teaspoon salt 1/2 teaspoon Read More …
50 ml walnuts, chopped 1/4 cup 15 ml olive oil 1 tbsp 15 ml butter 1 tbsp 1 medium zucchini, thickly sliced pinch ground nutmeg salt & pepper to taste Place medium skillet over medium-high heat. Add walnuts and toast Read More …
30 ml butter 2 tbsp 1 small onion, chopped 1 medium zucchini, sliced – large tomato, sliced 2 ml dried oregano 1/2 tsp 1 egg, beaten 125 ml Gruyere cheese, grated 1/2 cup In a skillet, over medium-high heat, melt Read More …
250 ml carrots, sliced 1 cup 4 medium zucchini, cut into julienne strips 30 ml butter 2 tbsp 5 ml dried sage leaves 1 tsp 1 ml dried dill weed 1/4 tsp 10 ml lemon juice 2 tsp salt & Read More …
1 kg zucchini, sliced 375 ml ricotta cheese 2 egg, slightly beaten 125 ml dry bread crumbs 50 ml parmesan cheese, grated 15 ml fresh parsley, minced 1 ml dried oregano 1 ml dried basil .5 ml pepper 425 ml Read More …
1 zucchini, peeled & thickly sliced 15 ml olive oil 1 tbsp 50 ml parmesan cheese, grated 1/4 cup 250 ml fine bread crumbs 1 cup salt & pepper to taste olive oil for frying Coat zucchini slices with 1 Read More …
227 g cottage cheese 8 oz 2 ml dried basil 1/2 tsp 30 ml canola oil 2 tbsp 2 medium zucchini, sliced 1 small onion, chopped 30 ml parmesan cheese, grated 2 tbsp In a food processor; puree cottage cheese Read More …
Makes 4 Servings 450g zucchini, diced 6g curry powder 80g California raisins 50ml olive oil 0.2 liter olive oil (for frying) 80g almonds 1 garlic clove 50ml chicken jus 15g fresh mint leaves, sliced and divided salt & pepper, to Read More …
This hearty vegetarian dish. Serve it as an entree with a salad, Arroz Blanco, and Frijoles Refritos, or as a side dish for poultry or grilled meats. 6 large zucchini squash 2 cups fresh corn kernels cut from the cob Read More …
four 6-ounce straight zucchini, scrubbed 1 tablespoon olive oil 1/2 pound ground lamb 1 teaspoon allspice 1 teaspoon crumbled dried mint 1 cup chopped onion 1 garlic clove, minced 2 tablespoons pine nuts, toasted lightly 1 cup plain yogurt 2 Read More …
Source: the old Lunt Avenue Marble Club, Tempe, Arizona Zucchini 1 or 2 fresh zucchinis, thinly sliced in circles (don’t peel) 1/2 cup flour 2 eggs, beaten 1 to 2 cups Italian seasoned bread crumbs (Italian is the operative word Read More …
(see also Oven Baked Polenta) 1 tablespoon extra virgin olive oil 2 large shallots, finely chopped, about 1/2 cup 2 medium zucchini, coarsely grated 1 teaspoon dried basil Salt and freshly ground pepper 9-inch square baked polenta 1/3 cup shredded Read More …
6 medium zucchini, thinly sliced 1 large onion, sliced 1 clove garlic, sliced bottled french dressing 3 large tomatoes, thinly sliced lettuce leaves parmesan cheese for garnish In large saucepan over medium heat, cook zucchini in salted water 2 to Read More …
750 ml zucchini, peeled & finely grated 3 cup 4 eggs, slightly beaten 250 ml canola oil 1 cup 125 ml baby food plums 1/2 cup 770 ml sugar 3 1/4 cup 2 squares baking chocolate, melted 770 ml all Read More …
cooking spray 1/2 cup Italian seasoned breadcrumbs 2 tablespoons parmesan cheese, freshly grated 2 tablespoons romano cheese or 2 tablespoons asiago cheese, freshly grated 1/2 teaspoon garlic powder 1/2 teaspoon oregano 1/2 teaspoon basil 1/2 teaspoon parsley 3 medium zucchini Read More …
Absolutely the best way to use zucchini! Moist and fudgy, worth the calories. 2 cups zucchini, shredded 1 1/2 cups sugar 3/4 cup canola oil 2 teaspoons vanilla extract 2 cups flour 1/3 cup cocoa 1 1/2 teaspoons baking soda Read More …
50 ml butter 1/4 cup 1 L zucchini, sliced 4 cup 50 ml onion, chopped 1/4 cup 375 ml cherry tomatoes, halved 1 1/2 cup 40 ml tomato juice 3 tbsp pinch dried oregano, crushed pinch dried thyme, crushed pinch Read More …
A quick and easy recipe that can be used as an appetizer, a side dish, or even an entree! 2 Medium sized Zucchini’s, sliced into 1/2″ rounds 2 TBS of *Garlic Oil Mix together 1/4 teaspoon each of dried Basil, Read More …
250 ml biscuit mix (like Bisquick) 1 cup 125 ml onion, chopped 1/2 cup 10 ml dried parsley flakes 2 tsp 2 ml salt 1/2 tsp 2 ml oregano 1/2 tsp 2 garlic cloves, minced 30 ml cooking oil 2 Read More …
2 green & 2 yellow zucchini small bunch of mint leaves olive oil salt and pepper 1/4 cup of pine nuts 1/4 cup of capers fresh burrata cheese 3-4 cherry tomatoes Cut the zucchini as thin as you can with Read More …
These really easy bite size pieces of zucchini with a topping that tastes like pizza is for no brainers because it’s so simple to make. This takes 5 mins to put together and 30 mins to cook so they are Read More …
15 ml olive oil 1 tbsp 1 small onion, chopped 1 small zucchini, diced 1 tomato, diced 250 ml tomato vegetable juice 1 cup 250 ml chicken stock 1 cup 2 ml sugar 1/2 tsp 1 ml each dried oregano Read More …
1 kg zucchini 2 lb 150 ml beef broth 2/3 cup 2 cloves garlic, minced 5 ml dried basil 1 tsp 250 ml extra-lean ground beef 1/2 lb 10 ml cornstarch 2 tsp 1 medium tomato, coarsely chopped 75 ml Read More …
It takes a bit of time to oven roast the tomatoes but otherwise this recipe is really simple. Very good, beautiful presentation. Great holiday appetizer. Wouldn’t recommend this as a passed hors d’oeuvre, though, as it is a little hard Read More …
A healthy snack that’s incredibly crunchy, crispy and addicting! Yield 4 servings 1/2 cup vegetable oil 1 cup Panko* (Japanese Bread Crumbs) 1/2 cup grated Parmesan cheese (or your favorite grated cheese) 2 zucchinis, thinly sliced to 1/4-inch thick rounds Read More …
1 Large Zucchini; shredded 1/4 tsp salt 1/2 cup red onion; chopped 1/2 cup Parmesan cheese; shredded 1/2 cup All purpose flour 2 Eggs; or 1/2 cup refrigerated egg product 1 TBL Canola Oil 1/4 tsp garlic powder 1/4 tsp Read More …
Delicious side dish! Healthier than traditional mac and cheese but just as tasty! 1 Zucchini; large 1 cup mild Cheddar cheese; grated 1 cup sharp Cheddar cheese; grated 3 tablespoons Butter 1 tablespoon garlic; minced 1 Jalapeno pepper; finely chopped Read More …
2 medium size Zucchini; or Squash 1/4 cup Parmesan; heaping, shredded 1/4 cup Panko; heaping 1 tblsp Olive Oil 1/4 tsp Kosher Salt 1 ea Ground Pepper; to taste Preheat oven to 400 degrees. Line two baking sheets with foil Read More …
2 lb. zucchini coarsely; chopped 1 leek, white part only; coarsely, chopped 1 fennel,; coarsely chopped 1/4 tsp. fennel seeds; crashed 2 cups vegetable stock 2 tbsp. olive oil 1 tsp. black pepper Sea salt In a soup pan, warm Read More …
125 ml carrots, grated 1/2 cup 125 ml onion, chopped 1/2 cup 125 ml green pepper, chopped 1/2 cup 750 ml zucchini, grated 3 cup 500 ml cracker or bread crumbs, fine 2 cup 50 ml flour, white 1/4 cup Read More …
In Japan, tempura over rice is simply called tendon. It’s a shortened word for tempura donburi. You can certainly use any veggies, herbs, fish, seafood for the topping. Normally, large shrimp along with several varieties of vegetables are made into Read More …
Do something a little different with your stuffing — add zucchini! The zucchini helps to keep the meat moist and adds flavor. 5 zucchini, chopped 2 carrots, grated 1 onion, chopped 1 green bell pepper, seeded and chopped 1 (10.75-ounce) Read More …
12 ounces mozzarella cheese, cut into 6 slices 1 large tomato, cut into 6 slices 1 medium zucchini, cut into 1/4-inch slices 1/4 cup olive or vegetable oil 1/4 cup white wine vinegar 1 tablespoon chopped fresh basil leaves 1 Read More …
6 to 8 medium zucchini 2 tablespoons butter 1 onion, chopped 1 to 2 garlic cloves, crushed 1 cup chopped mushrooms 3 tomatoes, peeled, seeded, and chopped 1 teaspoon basil leaves, crushed 1 tablespoon parsley, chopped Salt and pepper 1 Read More …
1 1/2 cups all-purpose flour 2 tablespoons granulated sugar 3 teaspoons baking powder 1/2 teaspoon salt 3/4 teaspoon dill weed 1/4 cup milk 1/2 cup butter or margarine, melted 2 large eggs 2/3 cup ricotta cheese 1/2 cup grated zucchini Read More …
These zucchini-based cookies are great as a healthy snack. The kids will love finding a few in their lunchbox. 1 cup grated zucchini 1 cup granulated sugar 1/2 cup butter, softened 1 large egg, beaten 2 cups all-purpose flour 1 Read More …
3 medium zucchini, thinly sliced (about 1 1/2 pounds) 1/4 cup chopped onion 1/4 cup chopped green pepper !/4 cup chopped celery 1 tablespoon chopped pimento (optional) 1/3 cup cider vinegar 1/4 cup sugar 1/4 cup vegetable oil 1 tablespoon Read More …
3 medium-sized zucchini 2 large eggs 1/4 cup milk 3 garlic cloves, crushed 1/2 cup all-purpose flour 1/3 cup white cornmeal 1 teaspoon chili powder 1/2 teaspoon onion powder 1/2 cup freshly grated Parmesan cheese Preheat the oven to 425*F Read More …
This Zucchini-Corn Sauté is a four-vegetable medley that makes a colorful addition to just about any meal. It is especially enticing with grilled or broiled pork or lamb chops, or roasted chicken and turkey. 1 tablespoon extra virgin olive oil Read More …
3/4 cup granulated sugar 1/4 cup margarine, softened 2 teaspoons vanilla extract 4 large egg whites, divided use 1 cup all-purpose flour 1/3 cup rice bran 1/3 cup unsweetened cocoa 1/4 teaspoon baking powder 1/4 teaspoon salt 1 1/2 cups Read More …
8 potatoes 2 zucchini squash 2 onions 3 eggs 1/4 cup all purpose flour or use 1/4 cup breadcrumbs or use 1/4 cup matzah meal Salt and white pepper to taste 1/8 cup canola oil (enough to cover bottom of Read More …
Soup and summer do go together when you serve this chilled vegetable soup, made creamy with the addition of cottage cheese. 3-1/2 cups chicken broth 8 cups peeled sliced zucchini 1 onion, chopped 1 clove garlic, crushed 1 teaspoon crushed Read More …
1 medium zucchini, sliced 1/2 pound fresh mushrooms, sliced 1 tomato, chopped 1/2 cup chopped green onions 1/4 cup vegetable oil 1/4 cup white distilled vinegar 1 teaspoon granulated sugar 1 teaspoon paprika 1/2 teaspoon salt Freshly ground pepper to Read More …