ZUCCHINI CHEDDAR SAUTE
When zucchini in your garden ripens all at once, try my sauté method and sprinkle with cheese and toppings. We sometimes add other quick-cooking veggies. -Margaret Drye, Plainfield, New Hampshire
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 244 calories, Fat 19g fat (12g saturated fat), Cholesterol 53mg cholesterol, Sodium 747mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 10g protein.
SAVORY CHEDDAR ZUCCHINI MUFFINS
I developed this recipe when I had an abundance of zucchini and wanted a muffin to have with a chicken dinner. These savory muffins are great as a quick breakfast too! They're a hit even with those who think they don't like zucchini!
Provided by Pam Ziegler Lutz
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 55m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
- Mix the flour, baking powder, baking soda, and salt in a bowl.
- In another bowl, stir together the butter, egg, milk, zucchini, and garlic until well blended. Mix the flour mixture into the milk mixture, about 1/2 cup at a time, stirring between additions, until the flour mixture is incorporated. Fold in the Cheddar cheese, Parmesan cheese, and crumbled bacon, and pour the batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 30 to 35 minutes. Allow muffins to cool slightly before removing from muffin cups; serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 170.6 calories, Carbohydrate 15.7 g, Cholesterol 39.5 mg, Fat 8.9 g, Fiber 0.6 g, Protein 6.8 g, SaturatedFat 5 g, Sodium 444.2 mg, Sugar 1.3 g
ZUCCHINI CHEDDAR BISCUITS
My husband grows a big garden, and our squash crop always seems to multiply! We give squash to everyone but still have plenty left over for making jelly, relish, pickles, breads, cakes and brownies. - Jean Moore, Pliny, West Virginia
Provided by Taste of Home
Time 25m
Yield 16 biscuits.
Number Of Ingredients 10
Steps:
- In a large skillet, melt butter. Add onion; saute until tender. In a large bowl, combine the biscuit mix, parsley, basil, thyme and onion mixture. In another bowl. whisk eggs and milk. Stir into biscuit mixture just until combined. Fold in zucchini and cheese. , Drop by 1/4 cupfuls 2 in. apart onto greased baking sheets. Bake at 400° for 10-14 minutes or until golden brown. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 148 calories, Fat 9g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 315mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
ZUCCHINI PUFFS
A great way to use up the abundant zucchini in your garden. I freeze grated zucchini in 2 cup portions for winter Puffs!
Provided by Anna B
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- In a large bowl, combine zucchini, eggs, onion, and garlic. Blend in baking mix, salt and pepper.
- Heat 1/2 inch of oil in deep-fryer to 375 degrees F (190 degrees C).
- Drop batter by spoonfuls into hot oil, and fry until evenly brown and fluffy. Drain on paper towels. Sprinkle with salt before serving.
Nutrition Facts : Calories 285.9 calories, Carbohydrate 20.8 g, Cholesterol 62 mg, Fat 21 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 3.6 g, Sodium 405.7 mg, Sugar 1.7 g
ZUCCHINI CHEDDAR MUFFINS RECIPE BY TASTY
Here's what you need: nonstick cooking spray, whole wheat flour, baking powder, baking soda, kosher salt, black pepper, sugar, large eggs, buttermilk, unsalted butter, zucchini, carrot, shredded cheddar cheese, chives
Provided by Mercedes Sandoval
Categories Breakfast
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 350˚F (180˚C). Grease a 12-cup muffin tin with nonstick spray.
- Make the batter: In a large bowl, stir together the whole wheat flour, baking powder, baking soda, salt, pepper, and sugar. Set aside.
- In a medium bowl, whisk together the eggs, buttermilk, and butter.
- Add the zucchini, carrot, cheddar cheese, and chives the egg mixture and stir to combine.
- Pour the egg mixture into the dry ingredients and fold to combine, being careful not to overmix.
- Using an ice cream scoop, divide the batter between the muffin cups, filling almost completely.
- Sprinkle more cheddar cheese on top of the muffins.
- Bake for 18 minutes, rotating the muffin tin halfway through baking, until browned on top and a toothpick inserted in the center of a muffin comes out clean.
- Let cool for 10 minutes before removing the muffins from the tin. Serve or store in the refrigerator for up to 5 days.
- Enjoy!
- Nutrition, per muffin - Calories: 182, Total fat: 10 grams, Sodium: 433 mg, Total carbs: 17 grams, Dietary fiber: 3 grams, Sugars: 2 grams, Protein: 7 grams
Nutrition Facts : Calories 201 calories, Carbohydrate 20 grams, Fat 10 grams, Fiber 3 grams, Protein 8 grams, Sugar 2 grams
CHEDDAR-ZUCCHINI PUFF (FROM BETTER HOMES & GARDENS)
This is one way I like to eat zucchini. It's from the Better Homes & Gardens cook book. I often use half zucchini and half yellow crookneck squash and Ritz for the cracker crumbs.
Provided by AngieME
Categories < 60 Mins
Time 50m
Yield 1 pan, 6 serving(s)
Number Of Ingredients 10
Steps:
- In medium saucepan, cook zucchini (or squash), covered, in a small amount of boiling water for 3-5 minutes or till tender. Drain well. Spread evenly in 8 x 1 1/2" round baking dish (or 8"square).
- In a bowl combine sour cream, egg yolk, flour, onion salt, and pepper. Stir in cheese. In a bowl, beat egg white till stiff peaks form (tips stand straight). Fold beaten egg white into sour cream mixture. Spoon atop squash.
- In a small bowl, combine bread crumbs and melted butter. Sprinkle over egg mixture. Bake in a 350 oven for 20-25 minutes or till golden. Makes 6 servings.
ZUCCHINI PUFFS
From the Old Parish Church, Sheffield MA, via my grandmother. This is good with some crumbled feta added.
Provided by iguana
Categories Vegetable
Time 25m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Grate zucchini and onion.
- Beat in eggs.
- Sift together dry ingredients, add to zucchini mixture.
- Heat oil for shallow-frying in large frying pan.
- Drop in batter by large spoonfuls, fry until brown.
Nutrition Facts : Calories 217.7, Fat 3.9, SaturatedFat 1.1, Cholesterol 141, Sodium 611.2, Carbohydrate 36.4, Fiber 2, Sugar 1.9, Protein 9.4
APPETIZING ZUCCHINI PUFFS
Make and share this Appetizing Zucchini Puffs recipe from Food.com.
Provided by Mirj2338
Categories Cheese
Time 15m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the broiler part of your oven.
- Halve the zucchini and scoop out a little of the center.
- Combine the cheese, mayonaise and hot pepper sauce.
- Spread on top of zucchini.
- Broil until puffed.
- Cut into small serving pieces.
Nutrition Facts : Calories 101.3, Fat 7.3, SaturatedFat 3.4, Cholesterol 16.7, Sodium 150.8, Carbohydrate 5.2, Fiber 1.1, Sugar 2.2, Protein 4.8
ZUCCHINI-CHEESE PUFF
This is wonderful served right from the oven! With a side of buttered mixed vegetables and Recipe #101266, a heavenly dinner!
Provided by Sharon123
Categories Vegetable
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large colander, mix the zucchini with the salt and let stand for 20 minutes.
- Press the zucchini with a wooden spoon to extract the liquid.
- Heat the oil in a heavy 10-inch skillet over moderate heat.
- Sauté the onion until soft, about 5 minutes.
- Preheat the oven to 350°F.
- In a large bowl, mix the eggs and ricotta.
- Stir in the zucchini, onion, cheddar cheese, bread crumbs, parsley, basil, and pepper.
- Pour into a lightly oiled, 1 1/2-quart souffle dish or casserole.
- *At this point the mixture can be stored.
- Refrigerate in the tightly covered casserole for up to 12 hours.
- •Bake, uncovered, until the center is set, 45 to 55 minutes.
- The mixture will rise slightly.
- Serve immediately with buttered mixed vegetables and Yeast Corn Rolls.
- Serves 4.
- Enjoy!
- •Serving later:.
- Preheat the oven to 350PF.
- Proceed as above with baking except bake 60 to 70 minutes.
ZUCCHINI AND CHEDDAR PUFFS
Make and share this Zucchini and Cheddar Puffs recipe from Food.com.
Provided by KlynnPadilla
Categories Lunch/Snacks
Time 30m
Yield 24 puffs
Number Of Ingredients 8
Steps:
- Preheat oven to 400.
- Bring water and butter to a boil in a medium saucepan; lower heat and add flour, chile powder and garlic salt. Stir vigorously and continue cooking over low heat about 1 minute, until the mixture forms a ball.
- Beat egg substitute into flour mixture until smooth, then stir in cheese and zucchini.
- Drop by tablespoonfuls onto a baking sheet sprayed with cooking spray. Bake at 400 for 20-25 minutes, until puffed and golden.
Nutrition Facts : Calories 39.3, Fat 1.7, SaturatedFat 0.9, Cholesterol 3.9, Sodium 28.8, Carbohydrate 4.1, Fiber 0.2, Sugar 0.1, Protein 1.8
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