Zucchini Tomato Au Gratin031910

1 can (10 oz.) tomatoes with liquid
1 tbsp. extra virgin olive oil
3/4 c. sliced onion
1/4 tsp. salt
1/8 tsp. pepper
1/2 c. tomato juice
1/2 c. Parmesan cheese

Cut zucchini in thin slices. Cut tomatoes into bite-sized pieces.

Heat olive oil in a frying pan. Add sliced onion and cook over medium heat, stirring until translucent.

Add zucchini slices, cover and cook over low heat for 5 minutes. Add tomatoes, juice from can, tomato juice, salt and pepper.

Yield: 10 1/2-cup servings.

Zucchini Sweet Pickles

8 c. sliced zucchini
1 c. sliced onion
2 c. sugar
2 c. vinegar
1 tsp. celery seed
1 tsp. turmeric powder
1 1/2 tsp. mustard seed
1 tsp. prepared mustard

Slice vegetables and cover with ice or cold water and 1/4 cup salt. Let stand 1 hour. Drain well. Bring syrup to boil. Pour over sliced zucchini and onion. Let stand 2 hours. Cook 5 minutes. Put in jars and seal.

Zucchini Manicotti

1 lb. hamburger
10-12 uncooked manicotti shells (Skinner brand best)
1 lg. zucchini, diced
2 tablespoons butter, melted
1 (12 oz) carton cottage cheese
1 1/2 cups (6 oz) shredded cheddar cheese (divided)
1 (6 oz) can tomato paste
1 1/4 cup boiling water
1 (1 1/2 oz) env. Sloppy Joe seasoning mix
1 lg. onion, diced

Cook onion and hamburger, until browned - drain. Save some of this to add to sauce, but add most to your stuffing mix following. Cook manicotti shells according to package directions. Drain and set aside on aluminum foil to cool.

Sauté zucchini in butter in a large skillet for 6-8 minutes. Remove from heat. Add cottage cheese and 1 cup of the cheddar cheese. Mix well.

Stuff manicotti shells with cheese mixture. Arrange in a lightly greased 12x8-inch baking dish.

SAUCE:

Combine tomato paste, water, Sloppy Joe mix, hamburger and onion, then you set aside.

Mix, stirring well. Pour over Manicotti. Cover with foil.

Bake at 350°F for 30 minutes.

Remove foil. Sprinkle with remaining cheese and bake an additional 10 minutes. (6 servings)

Stuffed Zucchini

4-5 small zucchini
1/2 cup bread or cracker crumbs
1 tablespoon melted butter

Stuffing:

1/4 stick butter
1 tablespoon flour or cornstarch
1/4 cup sour cream
1/2 teaspoon dill
parsley and paprika (for sprinkling)
salt and pepper, to taste
zucchini pulp

Drop whole zucchini into boiling salted (about 2 tsps salt per 5-6 quart pot) water. Reduce heat and simmer for 15 minutes or until tender.

Drain; cover zucchini with cold water to stop the cooking. When cool, slice in half lengthwise; scoop out meat from centers leaving a hollow shell. Reserve zucchini pulp and set aside.

Mash zucchini pulp using a potato masher or a fork.

Stuffing:

In a small saucepan, melt 1/4 stick butter. Blend in the cornstarch until no lumps remain; add sour cream. Combine with dill and salt and zucchini pulp, mixing ingredients until well blended.

Fill the zucchini shells evenly with the stuffing.

Melt 1 tablespoon butter in microwave. Stir in 1/2 cup crushed cracker crumbs or bread crumbs, mixing until all are coated. Sprinkle a layer of buttered bread crumbs on top. Top with parsley flakes and a sprinkling of paprika for color.

Bake in a preheated 350F oven for 30 minutes.

Pizza Zucchini Variation: Spread a thin layer of pizza sauce on top before baking. Sprinkle top with Parmesan cheese (or shredded mozzarella) 10 minutes before baking is finished. Drizzle with olive oil infused with minced garlic, oregano, and basil before serving (omit dill and sour cream).

Veggie Egg Bake

3 c. thinly sliced zucchini
1/2 c. diced onion
1-2 chopped tomatoes
1/2 tsp. season salt
2 tbsp. parsley
1/2 tsp. oregano
1/2 tsp. each salt & pepper
6 eggs, slightly beaten
1/3 c. oil
1/2 c. Parmesan cheese
1 1/2 c. Bisquick

Mix last 4 ingredients, then add seasonings, then veggies. Pour into greased 9 x 13 inch pan. Bake at 350 degrees for 35-40 minutes.