86-Lancaster Farming, Saturday, September 23, 2000
and tloured 9x 13-inch pan.
Sprinkle top of cake with
12-ounce bag milk chocolate
chips. Bake at 325 degrees for SO
minutes.
Here’s a great recipe to me
extra zucchini. It’s quick and
easy. Our family really enjoys
this cake.
Lynn McClenaghan
Mount Joy
ZUCCHINI HATERS
CASSEROLE
2 pounds zucchini, sliced and
slightly cooked
Vi cup sour cream
2 eggs
1 onion, finely chopped
% cup cracker crumbs
1 cup grated American cheese
1 teaspoon salt
'A teaspoon pepper
Drain squash and mash well.
Combine all ingredients and
pour into buttered casserole.
Sprinkle top with a few cracker
crumbs if desired. Bake at 350
degrees for 45 minutes or until
knife comes out clean.
CHEESY ZUCCHINI
1 cup Pepperidge Farm stuf
fing
1 large onion, coarsely sliced
or chopped
1 or 2 large green peppers, cut
into squares
5 or 6 thin zucchini cut into
coins
Vi pound fresh mushrooms,
sliced
1 large tomato, chopped
1 teaspoon salt
Vi teaspoon thyme
Pepper to taste
2 cups grated Swiss cheese
Saute peppers and onion about
3 minutes, add zucchini and
mushrooms and saute about 3
more minutes. Add tomato and
seasonings and cook about one
more minute. Layer in greased
9x13-inch casserole:
Recipe Topics
If you have recipes for topics listed below, please share them
with us. We welcome your recipes, but ask that you include ac
curate measurements, a complete list of ingredients, and clem
instructions with each recipe you submit. Be sure to include
your name and address. Recipes should reach our office one
week before the publishing date listed below.
Send your recipes to Lou Ann Good, Lancaster Farming,
P.O. Box 609, Ephrata, PA 17522.
September
30 - Make It With Chicken
October
7 - National Pork Month
14 - National Apple Month
21 - Pumpkin, Squash Recipes
2 cups grated zucchini
Vi teaspoon salt
VA teaspoon baking powder
1 cup coconut or V* cup nuts
Mix and pour batter into large
cookie sheet with sides or a jelly
roll pan. Bake at 350 degrees for
35-45 minutes or until bars test
done.
Icing;
1 cup powdered sugar
2/i tablespoons milk
Vh tablespoon butter
1 teaspoon vanilla
Vi teaspoon cinnamon
Mix together ingredients well
and spread on cooled bars.
DeVona Black
3 cups grated zucchini
Small chopped onion
1 cup Bisquick
'A cup vegetable oil
'A cup Parmesan cheese, grat
ed
Vi teaspoon parsley
4 eggs, beaten
Salt and pepper to taste Mix
together all ingredients and put
into greased 9-inch pie plate.
Bake at 350 degrees for 30 min
utes or until browned.
Fran Romig
Pottstown
LOST AND FOUND
ZUCCHINI CASSEROLE
8 cups zucchini, diced
1 green bell pepper, chopped
1 large onion, chopped
1 cup bread crumbs
1 cup sharp cheddar cheese,
grated
Vi cup olive oil
1 teaspoon dried basil
2 large eggs, beaten
In a bowl, combine well the
zucchini, green pepper, onion,
bread crumbs, cheese, oil, basil,
eggs, salt and pepper. Transfer
the mixture to a 13x9-inch bak
ing dish and bake in preheated
350 degree oven for 45 minutes
or until the top is browned light
ly
ZUCCHINI PIE
Fran Romig
Pottstown
Southwestern Lamb Kabobs and Zucchini sizzle with savory flavor to make it a win
ner at any cookout.
Josephine Matenus
SUMPTUOUS
SQUASH CASSEROLE
2 pounds boiled, drained sum
mer squash
l'/i cups cream of chicken
soup
8-ounce package sour cream
or 8-ounces yogurt
'/> cup butter
2 cups toasted bread crumbs
Mix bread crumbs with melted
butter and put half of mixture
into bottom of casserole dish.
Save the other half for the top.
Mix together other ingredients
and pour on top of bread crumbs.
Sprinkle reserved bread crum
bs on top of mixture.
Bake in 350 degree oven for
35-40 minutes, uncovered.
You may sprinkle grated cheese
on top during the last 5 minutes
of cooking. Serves 10. Fresh,
canned or frozen squash can be
used.
A Subscriber
BAKED ZUCCHINI
FRITTATA
V* tablespoon olive oil
3 cups thinly sliced zucchini
4 green onions, minced
3 tablespoons minced fresh
parsley
8 eggs
Vi cup freshly grated Romano
cheese
1 teaspoon oregano
V* teaspoon salt
'/« teaspoon freshly ground
pepper
Preheat oven to 350 degrees.
Lightly grease 9-inch square bak
ing pan. Heat oil in large skillet
over medium heat. Add zucchini,
onion, parsley, and saute until
softened, about 4-5 minutes. Re
move from heat and set aside. In
large bowl, beat eggs with cheese
and seasonings. Add zucchini
mixture and blend well. Pour
into prepared pan and bake until
just firm in center, about 20-25
minutes. Serve hot or cold.
Serves 6.
A Subscriber
ITALIAN
ZUCCHINI CASSEROLE
2 Vi pounds zucchini
Vi cup onion, chopped
Vi cup green pepper, chopped
4 tablespoons butter
1 package dry mix spaghetti
sauce
Vi cup cheddar cheese,
shredded
4-ounce mushroom pieces
6-ounces tomato paste
Parmesan cheese, grated
Slice zucchini into '/2-inch
pieces and drop into boiling
water. Cook 4-5 minutes and
drain. Place zucchini in casserole
dish. Saute onion and green pep
per in butter. Add sauce mix,
Cheddar cheese, mushrooms, to
mato paste, and water. Mix well
and pour over zucchini. Sprinkle
top with parmesan cheese. Bake
25-30 minutes at 350 degrees or
microwave 13 minutes on High;
turn once. Let Stand 5-10 min
utes before serving.
Josephine Matenus
Featured Recipe
Maybe you’re overwhelmed with end-of-summer zucchini
squash. Maybe your family complains about the never-end
ing meals of zucchini.
If so, that’s because you don’t have the right recipes.
Many wonderful recipes for zucchini exist. Some recipes def
initely expose zucchini and its squash-like texture and other
recipes thoroughly camouflaged its bland taste and “vege
table” roots. Because zuchinni doesn’t have a strong flavor
and usually absorbs the flavorings of the added ingredients,
it is a very versatile vegetable for turning into casseroles, des
serts, appetizers, salads, and even pizza.
Thanks to the many readers who sent in recipes proof
that Zucchini is a prolific staple during the growing season
and in many households.
Here is an easy recipe to use during balmy autumn weath
er.
SOUTHWESTERN LAMB KABOBS
IV2 pounds leg of American lamb, cubed
2 yellow bell peppers, cut in squares
2 red bell peppers, cut in squares
2 zucchini, cut into squares
16 small green chili peppers
2 cups rice
4 cups chicken broth
1 tablespoon butter
Vi teaspoon Mack pepper
2 medium-size tomatoes, diced
V* cup finely chopped cilantro
Marinade:
V* cup olive oil
2 cloves garlic, crushed
V* cup lime juice
V* cup apple juice
1 teaspoon honey
Vs teaspoon salt
Vs teaspoon black pepper
'A teaspoon chili powder
Vs teaspoon hot pepper sauce
To prepare marinade, heat olive oil and saute garlic. Add
remaining ingredients; bring to a boil. Let cool; place lamb
cubes in marinade. Refrigerate, covered, 8-24 hours. Skewer
lamb, alternately with peppers and zuchinni. Baste with re
maining marinade. Broil or grill 12-14 minutes turning fre
quently. Meanwhile, bring broth to a boil, add rice and sim
mer 20 minutes. Add butter and pepper. Toss with diced
tomatoes and cilantro. Serves 8.
ZUCCHINI PIZZA
2 tablespoons grated Parmesan
cheese
1 cup shredded zucchini
'A cup chopped onions
V* teaspoon garlic salt
8-ounces tomato sauce
1 teaspoon Italian seasoning
1 cup shredded mozzarella
cheese
/i cup thinly sliced pepperoni
Use a yeast dough or buy a
pizza crust. Bake 5 minutes at
350 degrees. Brush crust with 1
teaspoon oil. Sprinkle parmesan
cheese over dough. Spread zuc
chini and onions on top. Mix gar
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