Cheddarzucchinislices Recipes

Steps:

• Place zucchini and water in a microwave-safe dish. Microwave, uncovered, on high for 2-3 minutes or until crisp-tender. Add the salt, pepper and cheese. Cook 30-60 seconds longer or until cheese is melted. Dollop with sour cream.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread zucchini on the bottom of the pie shell. Pour eggs over zucchini and top with Cheddar cheese.
• Bake in preheated oven until eggs are set, about 30 minutes.

Steps:

• Place grated and chopped vegetables into a large basin together with flour and 2/3 cup grated cheese.
• Reserve 1/3 cup for top.
• Beat eggs until frothy with olive oil and add to bowl. Mix well and season with salt and pepper.
• Spread mixture over bottom of an oven proof dish, sprinkle reserved cheese on top.
• Bake in a preheated 350°F oven for 45 to 50 minutes.
• This slice is delicious served hot and accompanied by salad, or cold with hot vegetables for a snack meal.

Steps:

• Preheat oven to 400°F (200˚C.)
• Grate the zucchini into a bowl and salt generously.
• Allow zucchini to sit for 20 minutes as the salt draws out moisture.
• Pour zucchini onto a clean dish towel and wring it out over the sink or into a separate bowl.
• Pour the zucchini back into your bowl and add bread crumbs, cheddar cheese, eggs, garlic powder, and pepper. Mix together until well-blended.
• Take a tablespoon of mixture and roll it into a tot, repeat for rest of mixture.
• Place on a greased baking sheet and place in the oven for 20-25 minutes or until tots are crunchy. Serve warm.
• Enjoy!

Steps:

• Preheat oven to 350. Grease a loaf pan.
• Combine dry ingredients. Add onions, zucchini, cheese and herbs.
• Combine eggs, milk and butter.
• Add to flour mixture. Stir until just moist, and then pour into loaf pan.
• Bake 50-60 minutes.

Steps:

• Toss 1/2 cup cherry tomatoes with olive oil, salt and pepper. Roast on a preheated baking sheet at 425˚ F until softened, 10 minutes. Meanwhile, melt 2 teaspoons butter in a skillet over medium heat. Add 2 sliced scallions (light parts only) and 1 minced garlic clove; cook 1 minute. Add 2 teaspoons flour and stir 30 seconds. Add 2/3 cup milk, 1/2 teaspoon Dijon mustard, 1/2 teaspoon kosher salt and a pinch of cayenne and whisk until thickened, 2 minutes. Off the heat, whisk in 1/3 cup shredded cheddar; set the sauce aside. Sauté 1 pound zucchini noodles in olive oil over medium-high heat until softened, 2 to 3 minutes. Season with salt and pepper. Add to the cheese sauce and cook, tossing, until coated. Top with the roasted tomatoes, chopped cooked bacon and sliced scallion greens.

Steps:

• In a large skillet, heat butter over medium heat. Add onion and basil; cook and stir until onion is tender, 4-5 minutes. Add zucchini and garlic; cook and stir over medium-high heat just until zucchini is tender, 2-3 minutes. Stir in salt and pepper., Top with cheese, tomatoes and olives. Cook, covered, on low until cheese is melted, about 1 minute.

Steps:

• Wash & slice zucchini into thin slices. Don't peel unless humungus;
• Dredge slices liberally with flour.
• Place one layer in greased 9"x13"x2" pan; sprinkle with salt, pepper, some basil, dill & parsley. Cover with some cheese slices.
• Repeat layering squash, spices, cheese until zucchini is all used.
• Cover top completely with cheese slices.
• Score thru ingredients in 6 or 8 places with knife.
• Pour oil over top.
• Sprinkle with paprika.
• Bake in 350 degree oven for 1 to 1-1/2 hours or until nicely browned & knife inserted goes through squash gently.
• Allow to rest about 20 minutes before cutting.

Steps:

• Place zucchini and water in a microwave-safe dish.
• Microwave, uncovered, on high for 2-3 minutes or until desired doneness.
• Add the salt, pepper and cheese.
• Cook 30-60 seconds longer or until cheese is melted.
• Place a dollop of sour cream in middle, if desired.

Steps:

• Slice the zucchini into thin slices.
• Put the flour on one plate and the breadcrumbs on another plate.
• Mix the milk and egg together in a bowl.
• Coat zucchini slices with flour on both sides.
• Dip into the egg/milk mixture and coat on both sides.
• Thickly coat the slices with breadcrumbs on both sides.
• Heat the oil in a large skillet.
• Fry the slices in the oil, flip them over and fry on both sides until golden brown.
• Enjoy!