Sautee chopped garlic in olive oil, add thinly sliced squash, keep heat medium or lower, when squash starts to get sightly translucent add eggs with black pepper and a little salt. Comes out of the pan looking like a Spanish (potato) tortilla.
Tuesday, August 11, 2009
Zucchini Lasagna by Highgate
Bechamel sauce with plenty of cheese and a tomato-based sauce, ground meat optional but good, squash sliced very, very thinly and left to drain a bit before assembly. More cheese on top, bake until golden.
Monday, August 10, 2009
Grandma's Zucchini Bread by Sicut Cervus
[2 loaves]
Beat together in a large bowl: 3 eggs, 2 cups sugar
Add: 1 cup salad oil, 2 cups grated zucchini, ½ teaspoon vanilla, ½ teaspoon almond extract
Sift together, then add: 3 cups flour, 2 teaspoons baking soda, ¾ teaspoon salt, ½ teaspoon nutmeg, ½ teaspoon cinnamon
Mix in: 2 cups raisins, 1 cup walnuts
Spoon into 2 greased loaf pans lined with wax paper or parchment paper. Bake 75 minutes at 350°.
Beat together in a large bowl: 3 eggs, 2 cups sugar
Add: 1 cup salad oil, 2 cups grated zucchini, ½ teaspoon vanilla, ½ teaspoon almond extract
Sift together, then add: 3 cups flour, 2 teaspoons baking soda, ¾ teaspoon salt, ½ teaspoon nutmeg, ½ teaspoon cinnamon
Mix in: 2 cups raisins, 1 cup walnuts
Spoon into 2 greased loaf pans lined with wax paper or parchment paper. Bake 75 minutes at 350°.
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