Simpson’s Zucchini Fritters

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SIMPSON’S ZUCCHINI  FRITTERS

ZUCCHINI FRITTERS

Ingredients:

  • 1 1/2 c. flour
  • 2 tsp. baking powder
  • 3/4 tsp. salt
  • 1 c. milk
  • 1 egg, beaten
  • 1 c. zucchini, shredded
  • Oil for deep frying

Prepare:

In bowl mix first 3 ingredients.  Mix milk, egg and zucchini.  Add to flour mixture; mix.  Drop by tablespoon into deep heated oil.  Fry 3-4 minutes (golden brown).  Serve hot.

Texas Zucchini Casserole

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 TEXAS ZUCCHINI  CASSEROLE

TEXAS ZUCCHINI CASSEROLE

Ingredients:

  • Zucchini, sliced
  • Tomatoes, sliced
  • Onion, sliced
  • Peppers, sliced
  • Cheese slices
  • Tomato sauce
  • Cheese, grated

Directions:

Layer in casserole.  Put slice of cheese between each layer.  Top with tomato sauce; add bit of basil and garlic powder.  Sprinkle grated cheese and butter over top.  Bake 1 hour at 350 degrees.

Simpson’s Zucchini Fritters

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SIMPSON’S  ZUCCHINI  FRITTERS

ZUCCHINI FRITTERS

Ingredients:

  • 1 1/2 c. flour
  • 2 tsp. baking powder
  • 3/4 tsp. salt
  • 1 c. milk
  • 1 egg, beaten
  • 1 c. zucchini, shredded
  • Oil for deep frying

Directions:

In bowl mix first 3 ingredients.  Mix milk, egg and zucchini.  Add to flour mixture; mix.  Drop by tablespoon into deep heated oil.  Fry 3-4 minutes (golden brown).  Serve hot.  

 

Sausage and Zucchini Sandwich

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SAUSAGE  AND  ZUCCHINI  SANDWICH

Ingredients:

  • Garlic and cheese sausage
  • Yellow and green  zucchinis
  • Olive oil
  • Onions
  • Garlic
  • Provolone cheese
  • Red wine

Prepare:

1.  Part-boil sausages in separate pan. 

2.  Slice zucchinis 1/4 inch thick, cook in oil, garlic and onions, red wine. 

3.  Brown sausages on grill, split open and place cooked zucchinis inside sausage, place cheese over zucchinis, melt and place on sausage roll.   Serve with Italian wine.

Zucchini Roma

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ZUCCHINI ROMA

Ingredients:

  •   5 med. zucchini
  • 1/4 c. flour
  • 1 tsp. salt
  • 1 tsp. oregano
  • 1/4 tsp. ground pepper
  • 1/4 c. olive oil
  • 2 sliced tomato
  • 1 c. sour cream
  • 1/2 c. Parmesan cheese

Prepare:

 Wash and scrub zucchini well and cut into thin round pieces.  Combine flour with half the salt, pepper and oregano in a bowl.  Coat zucchini slices in mixture.  Heat oil in a skillet and saute zucchini until brown.  Place zucchini in a greased baking dish and top with tomato.  Combine sour cream and the rest of the salt, oregano and pepper and spread over tomato slices.  Bake 30 minutes at 350 degrees.

Zucchini Parmesan

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ZUCCHINI  PARMESAN

Ingredients:

Zucchini

  •  4 cups thinly sliced zucchini
  • 1 tbsp. water
  • 1 tsp. salt
  • 3 tbsp. grated parmesan cheese
  • 1 sm. onion, chopped
  • 2 tbsp. margarine
  • Freshly ground pepper

Prepare:

 Put all ingredients except cheese in skillet.  Cover and cook 1 minute.  Uncover and continue cooking and turning with wide spatula until just tender.  About 5 minutes.  Sprinkle with cheese.  Toss.  Serves 6 to 8.

Enjoy

Sarah

Simpson’s Zucchini Bisque

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SIMPSON’S ZUCCHINI BISQUE

Ingredients:

Zucchini

  • 5 c. zucchini, sliced 1/2 inch pieces
  • 1/4 c. butter or margarine
  • 1 onion, chopped
  • 3 1/2 c. chicken stock
  • 1/2 c. light cream
  • Salt to taste
  • pepper
  • 1/8 tsp. black pepper
  • 1/8 tsp. nutmeg

Prepare:

Saute zucchini and onion until limp, not brown.  Add broth, cover and simmer about 15 minutes.  Whirl in blender.  Add cream and seasonings.

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