Catherine's Recipe Box

Notes to Andrea: All the recipes are either not enough portions, ask you to measure the zucchini by weight, or make no sense.  Depending on the amount of zucchini available, you could make 7 zucchini's worth & if people eat 1-2 halves each we'd probably have leftovers.  Ingredient list is PER ZUCCHINI, directions are generic for the whole thing.  No need to blanch/steam unless you can not carve them out when they are raw. Plan ahead for fitting all the cut portions in step #1-4 in the largest glass baking pan in the vertical storage drawer under the ovens.  All needs to be baked at once in the end. ***vegetarian note*** Reserve out the zucchini flesh for the boats that you want to make vegetarian and prepare that stuffing separately.  You don't have to put anything in place of the meat at all, or you could add some of the Japanese eggplant or  any other vegetables.  I even saw some recipes that used carrots and peas (those seemed very "down home" italian).

Note: Untested recipe from CSA newsletter! Ingredients 1⁄4 cup dry breadcrumbs 1⁄4 cup (1 ounce) grated fresh Parmesan cheese 1⁄4 teaspoon seasoned salt 1⁄4 teaspoon garlic powder 1⁄8 teaspoon freshly ground black pepper 2 tablespoons fat-free milk 2 1⁄2 cups (1/4-inch-thick) slices zucchini (about 2 small) Cooking spray Directions Preheat oven to 425°. Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately. source: Strites Orchard Newsletter, July 4, 2011. BONUS Recipes!!! Here are 2 more zucchini recipes that I have tried & enjoyed in the past: https://www.allrecipes.com/recipe/222870/moms-zucchini-pancakes/ http://amysfinerthings.com/pineapple-zucchini-sheet-cake ** m