August Theme: cooking with ZUCCHINI (sarah d.)

Zucchini Egg Casserole

5 cups thinly sliced zucchini
1 cup finely chopped onion
2 chopped tomatoes
1/2 cup sliced mushrooms
1/2 t. garlic salt
1/2 t. oregano
1/2 t. basil leaves
1 cup white or brown rice
1 1/2 cup water

Mix and pour into greased casserole dish. Beat 6 eggs (a little milk and butter
too if you want) and pour on top of mixture. Bake at 350 for 40 minutes. A
little cheese on top is nice, I used parmesan. *Since rice is not cooked, make
sure it is drenched. You could even let mixture marinate before pouring into
dish.

August Theme: cooking with ZUCCHINI (amanda)

Roasted Summer Veggies

8-10 C fresh vegetables cut into pieces for even cooking time (i.e. cut potatoes smaller but squash larger). Toss with the seasoning of your choice and at least 1T olive oil. Spread on a baking sheet and bake at 425 for 20 minutes, stirring every 5.

Serve as is for a main dish, side dish with meat, topping on pizza, pasta, rice, polenta, cous-cous, in sandwiches, etc. Also good cooked in an Italian dressing or vinaigrette and cooled and served as a salad with fresh tomatoes, feta cheese and additional dressing

August Theme: cooking with ZUCCHINI (sarah m.)

1 large can diced tomatoes
2-6 squash and zucchini
1 small onion
1 clove garlic
butter
sald
pepper
basil

Saute onion and garlic in 1 T oil + 1 T butter. Drain oil and butter
Combine all ingredient, add salt, pepper, and basil to taste. Simmer on low to medium heat until squash and zucchini are desired tenderness. Remove from heat and serve.

August Theme: cooking with ZUCCHINI (heidi)

Stuffed Zucchini with Brown Rice, Ground Beef, and Red Pepper

1 very large zucchini or several small ones
1/2 onion, chopped
1/2 red bell pepper, chopped
2 tsp. olive oil
1 lb. very lean ground beef (less than 10% fat)
1 tsp. chopped garlic
1 cup cooked brown rice
3/4 cup coarsely grated parmesan cheese
1/4 cup chicken stock

seasonings to taste (salt, pepper, etc.)

Preheat oven to 375 F. Cut stem and flower ends off zucchini, trimming off the smallest possible amount of the skin and taking care to cut it off evenly, since this will show. Cut zucchini in half lengthwise, then using a pointed teaspoon or melon baller, scoop out and discard most of the zucchini flesh and seeds, leaving an even 1/2 inch of flesh attached to the skin. If your zucchini are rolling around a lot, you can cut a thin slice on the bottom side of each to make them sit up.

Heat olive oil in heavy frying pan and saute chopped onions and peppers until they are just starting to soften, about 5 minutes. (They will cook more in the oven, so they don't need to be fully cooked at this point.) Remove onions and peppers to large mixing bowl, then add ground beef to hot pan and cook until starting to brown. When meat is about half cooked, season with salt and peppers and add garlic, and continue to cook until meat is well browned, breaking it into small, pieces with the side of your turner. Remove cooked ground beef to mixing bowl.

Add cooked brown rice, parmesan cheese, and chicken stock to meat and vegetable mixture, and gently combine.

Choose a roasting pan with slight sides, just big enough to hold the zucchini. Spray pan with nonstick spray or a light misting of olive oil. Stuff zucchini with stuffing mixture, packing in as much as you can into each zucchini, and mounding it up as high as you can, until all stuffing is used.

Put zucchini into roasting pan, putting them close together so they hold each other stuffing-side up. Roast uncovered 20-30 minutes, until zucchini is tender-crisp, and filling is hot and slightly browned. Serve hot.

NEW MEMBER!

We would like to welcome Sarah D. to our cooking club! Sarah D. and her boyfriend have moved to Colorado recently and have been joining in with our husbands and our group of friends! We are excited to have her with us!

Watch for posts from Sarah M. (formally just Sarah) and now Sarah D. too!