Over a Cup of Coffee: Zucchini recipes
A couple of weeks ago, I received a surprise in the mail — a case of Zatarain’s dirty rice. More information about this gift in an upcoming column.
Meanwhile, we are harvesting zucchini and yellow squash out of our rather pitiful garden. We enjoy both of the squashes cooked up in a variety of ways. One of my family’s favorites is fried zucchini, and the other is “Sassy Zucchini.’’ I think I may have featured this recipe in another column, but it’s a recipe worth repeating. “Zucchini Casserole” reminds me of the way we make fried zucchini. Enjoy!
- 1 pound ground beef
- 1 medium onion, chopped
- 16-ounce can tomatoes
- 3/4 cup water
- 1 envelope spaghetti sauce mix (I use spicy)
- 1 teaspoon salt
- 1 cup instant rice
- 4 cups zucchini, cut into 1-inch pieces
In a large skillet, cook beef and onion until the meat is browned and the onion is tender. Mix in undrained tomatoes, water, spaghetti sauce mix, salt, and zucchini. Bring to a boil, stir in rice,
and simmer 15 to 20 minutes, or until zucchini is tender, stirring occasionally.
Note: I used diced tomatoes. You may need to add more water.
- 4 cups sliced zucchini
- 2 eggs, slightly beaten
- 3/4 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green pepper
- 1 (6-ounce) can French Fried Onion Rings (optional)
Cook zucchini in water until tender. Drain. Mix eggs, mayonnaise, cheddar cheese, and green pepper together. Place zucchini in a buttered casserole dish. Pour egg mixture over the top. Place onion rings on the very top. Bake at 350 degrees for 40 minutes. Makes about 8 servings.
Do you have zucchini recipes you would like to share with readers? If so, please send them to me at PO Box 415, Craig, CO 81626, or call me at 970-824-8809.
The history of Northwest Colorado has no shortage of fascinating characters. A.G. and Augusta Wallihan are no exception.