iZucchini Torte
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3 Cups thinly sliced zucchini
1 Cup Bisquick
1/2 Cup Onion (Chopped)
1/2 Cup Parmesan Cheese
4 Eggs |
1/2 Tsp Oregano
1/2 Cup Vegetable Oil
1 Garlic Clove (minced)
2 Tblsp. Parsley
Salt & Pepper |
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Mix all ingredience and pour into a 9 X 13 pan. Bake @ 350 for
25 - 30 minutes.
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Zucchini Fudge
Cake - Jean Bachick
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1 Cup Soft Butter
2 1/2 Cup Sugar
4 Eggs
2 tsp. Baking Powder
1 Cup Buttermilk |
2 tsp. vanilla
3 Cups Flour
1/2 Cup baking Cocoa
1 tsp. Baking Soda
3 Cups Shredded Zucchini |
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Cream together Butter and Sugar then add the eggs one at a time.
Beat in Vanilla. Combine Flour, Cocoa, Baking Powder and Soda,
Salt. Add to the cream mixture alternately with Buttermilk. Stir
in Zucchini. Pour into 3 greased 9" round pans. Bake at
350 for 25 - 30 minutes. Cool, frost with chocolate icing
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Banana Zucchini
Bread
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3 Eggs
1 Cup Oil
1/2 C Mayonnaise
1 tsp Baking Soda
1/4 tsp. Baking Powder |
2 Cup Sugar
2 & 3/4 Cup Flour
1 Tblsp Vanilla
1 tsp. Cinnamon
2 Cups Shredded Zucchini
2 Mashed Bananas |
Mix eggs oil and Mayonnaise. Add Sugar, Flour, Vanilla, Baking
Soda, Cinnamon, and Baking Powder. Fold in Zucchini and Bananas.
Pour into 2 greased loaf pans. Bake @350 for 45 - 55 minutes
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Ratatouille
w/ Pasta
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Heat 1/3 Cup Olive Oil in Skillet, add 2 minced garlic &
one sliced onion, saute and remove to ovenproof casserole. Slice
2 large large zucchini into 1/4" rounds, 2 green peppers
into strips and small eggplant, peeled into 1/2" cubes.
Dip all into flour and saute in skillet until brown, adding more
oil if necessary. Add the mixture to the casserole with the onions
and garlic and bake @ 350 for 1 hour. Finally, peel 5 ripe tomatoes,
slice them, and add to mixture, baking an additional 30 minutes.
Season with salt & Pepper, add capers if desired, toss with
your favorite cut of Homemade Magnotto's Pasta!
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