Zucchini Madeleines Recipes
ZUCCHINI MADELEINES
Sound interesting from San Francisco Encore, a cookbook of the Junior League of San Francisco. Haven't tried it yet. This recipe says "Turning this cheesy vegetable melange onto fluted madeleine cookie molds is sheer brilliance." This recipe uses Bisquick as an ingredient.
Provided by Oolala
Categories Breads
Time 55m
Yield 3 dozen, 12-15 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Salt and drain the zucchini for 30 minutes and squeeze dry.
- Mix all ingredients together, adding Bisquick last.
- Grease and flour the molds and fill with the zucchini mixture.
- Bake for 20-25 minutes until puffed and browned.
Nutrition Facts : Calories 192.7, Fat 14.3, SaturatedFat 3.6, Cholesterol 95.7, Sodium 289.2, Carbohydrate 9.1, Fiber 0.8, Sugar 2.5, Protein 7.3
MADELEINE'S ZUCCHINI CASSEROLE
I love zucchini casserole, in part because of my mom. With cheese and breadcrumbs, so much the better. This is just a great side dish!
Provided by Megan Stewart @GSMegan
Categories Vegetables
Number Of Ingredients 10
Steps:
- Grate zucchini and reserve liquid. Add salt. Saute onion in a little butter and add zucchini, saute until tender. Add reserved liquid, and simmer. Add flour, milk, cream and some cheese. Put into buttered casserole, top with bread crumbs and remaining cheese. Drizzle with butter. Bake in oven until completely cooked.
- Note: Mom didn't put directions or temp. So my suggestion is 350 degree oven, check at 30 min, but could be more like 45-60 min, like potato casseroles take.
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