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Recipe for Easy Cheesy Zucchini Bake

Recipe for Easy Cheesy Zucchini Bake
When I noticed how many people are visiting my round-up of 20 Zucchini Recipes I knew it was time to share this fantastic new zucchini recipe called Easy Cheesy Zucchini Bake, recommended by my sister Pam. She found the recipe in Penzeys Back to School 2011 Catalog , where it was submitted by Karen Niessing. Pam changed the recipe a little and then I changed it a tiny bit more, and we were both impressed with how this very basic idea of tossing zucchini with a few fresh and dried herbs and cheese and then baking it can produce a dish that's so delicious. I could make an entire meal of this, but it would also be perfect as a zucchini side dish, and Pam told me she ate some of her leftovers for breakfast one day. If you have zucchini from your garden or the farmers market, you must try this! This was my latest picking of zucchini and straightneck squash, and I used the four in the front in this recipe. The recipe called for dried basil. Instructions: Preheat oven to 350F/180C. Related:  Vegetarianvegetables

50 Amazing Zucchini Recipes (for Sneak Some Zucchini on to Your Neighbor's Porch Day) (Originally posted with 20 Zucchini Recipes; updated with more favorites in August 2013.) It may not be an official government holiday, but gardeners everywhere celebrate August 8 as Sneak Some Zucchini on to Your Neighbor's Porch Day. Several years ago I did a zucchini round-up in honor of the day, but since then I've made so many more recipes with zucchini that I decided to give that post a make-over and update it with some of my new favorites. You still have a few more days before you need to start sneaking the zucchini on to the neighbor's porch, so maybe these recipes can help, or at least you can leave the neighbors a recipe idea along with that zucchini! Grilled Zucchini More Grilled Zucchini Recipes: Stuffed Zucchini Zucchini Side Dishes Cheesy Zucchini Dishes Raw Zucchini Salads More Raw Zucchini Salads: Zucchini Bread or Cake Julienned Zucchini is a tasty diet-friendly or gluten-free spaghetti dinner. Zucchini with Eggs is a good way to sneak some zucchini into the breakfast menu.

Corn pudding and corn casserole recipes We did 2 recipes today for a great side dish. Corn casserole Ingredients: 2 cans creamed corn1 egg1 sleeve Ritz crackers milk, approximately 3/4 cupButter or margarine to dot topsugar, 2 teaspooonsSalt, pepper (liberally sprinkled) (I added about 10 chopped jalapeno slices, and 2 slices cheddar jack cheese, and1 can of whole kernal corn instead of creamed) Directions: Preheat oven to 350-375 degrees. Grease a casserole dish. Mix corn, eggs, milk, salt, pepper and sugar. Pour into a greased casserole dish. Top with remaining crackers and dot with butter. Bake for 40 minutes, checking for burning at 15 minutes. Corn Pudding 5 eggs1/3 cup butter, melted1/4 cup white sugar1/2 cup milk4 tablespoons cornstarch1 (15.25 ounce) can whole kernel corn2 (14.75 ounce) cans cream-style corn DIRECTIONSPreheat oven to 400 Degrees F (200 degrees C).

Cheesy Cauliflower Pancakes A couple weeks ago Giz over at Equal Opportunity Kitchen posted a recipe for Cauliflower Pancakes. They sounded & looked wonderful to me so the head of yellow cauliflower in our fridge was quickly marked for pancakes. When I mentioned them in my weekly menu Dawn at Vanilla Sugar said she hoped there would be cheese in them. These were such a simple side dish & a great use for cauliflower (it seems we always end up roasting it). I liked them with a little sour cream to dip them in while Matt preferred them with a little more cheese grated over the top. Cheesy Cauliflower Pancakes 1 head cauliflower2 large eggs1/2 c cheddar cheese, grated1/2 c panko1/2 t cayenne pepper (more of less to taste)saltolive oil Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Coat the bottom of a griddle or skillet with olive oil over medium-high heat. Makes 8 pancakes

Pasta with Pesto Cream Sauce I finally have basil in my garden. Basil I can use. This is a huge development. I had no basil during the winter. Do you know how difficult it is for me to live without basil for extended periods of time? Here’s what I made myself for dinner last night. I’m still crying, actually. Basil! Too bad. Egg McMuffin. Name that movie. Throw the basil into a food processor or blender. Grate up some Parmesan… And throw it in, too. Then grab some pine nuts… And throw some in. I fall into none of those three categories. Now grab some garlic. Peel the garlic and throw it in with the other beauties. And finally, sprinkle in some salt and pepper. Throw on the lid, turn on the machine, and drizzle in some olive oil as it mixes. Stop when it’s all combined. Boil some pasta. In a small saucepan, heat up some heavy cream… And throw in some butter. When the butter is melted… Throw in the pesto. Oh, is this a beautiful sight. And the world is, again, a glorious place. Stir it together, then go write a sonnet. Garsh.

garlic butter roasted mushrooms A repeat offender in the lede-burier category, let me begin with what matters: this is absolutely my new favorite quick and obsessively delicious way to prepare mushrooms. And now, a story. Once upon a time, I was a vegetarian who loved going to steakhouses. If only I knew the secret: escargot! I found this recipe a while back on, something that hadn’t made the cut of what had to have been their final issue (moment of silence, but do you know what’s almost as wonderful?). One year ago: Coffee ToffeeTwo years ago: All Butter, Really Flaky Pie Dough and Pumpkin Cupcakes with Maple Cream Cheese FrostingThree years ago: Ratatouille Tart and Pear Crisps with Vanilla Brown ButterFour years ago: Cinnamon Chocolate Chip Sour Cream Coffee Cake and Wild Mushroom Pirogis Garlic Butter Roasted Mushrooms Perfect as can be from Preheat oven to 450°F with rack in middle.

Zucchini Parmesan Crisps | Healthy Recipes | Snack Recipes The following content was Provided by "We're Not Penny Pinching, We're Benji Pinching!" Zucchini is in abundance this time of year and we were looking for a great munchie that was healthy, unique and easy to make and these zucchini parmesan crisps really hit the spot! Sometimes necessity is the mother of invention and other times, it's just a matter of trying to figure out what you're going to do with an overabundance of a single ingredient when your family has vowed to run away if you serve it just one more time! You'll Need: Cooking spray 2 medium zucchini (about 1 pound total) 1 tablespoon olive oil 1/4 cup freshly grated Parmesan (3/4-ounce) 2 tsp fresh minced garlic 1/2 tsp Italian Seasoning 1/4 cup panko crumbs dash salt & black pepper marinara sauce Preheat the oven to 400 degrees F. Slice the zucchini into 1/4-inch thick rounds. Hmm.. © Can Stock Photo Inc. / jdwfoto

Vegetarian Recipe: Zucchini Gratin Vegetarian Recipe: Zucchini Gratin Perfect as a cheesy side dish or the main event, zucchini gratin is sure to be a crowd-pleaser. The recipe is simple, but also versatile – you could replace two of the zucchinis with yellow squashes, or pick different cheeses based on your preferences. Swiss, Gruyere, and mozzarella would all make great substitutes for cheddar in this recipe – even a little pepperjack for some added kick would be tasty. For a smaller dish that only serves two, cut this recipe in half. Ingredients: 4 tablespoons butter4 large zucchini, sliced4 medium shallots, minced2 teaspoons garlic, minced1 cup heavy cream2/3 cup cheddar cheese1/3 cup Parmesan cheese1/4 teaspoon oreganoSalt and pepper to tasteGreen onions, sliced, for garnish Directions: Preheat the oven for 400 degrees F.Heat a large, deep pot to medium heat and add the butter. Recipe adapted from Just a Pinch

Love That Quinoa Burger! « November 1, 2010 by Linda So yummy! If you want a change of pace that’s meat-free, yet full of protein, fiber, and very filling…this might be for you. I like it with Tzatziki on top (my recipe is in this post), or a little “fry sauce” (what some drive-ins call that wonderful mayo/ketchup combo), and with a thick slice of tomato, avocado, onion and lettuce, as a burger should be, it’s fab. Don’t be afraid of Quinoa. It cooks just like rice – might even be a little easier! UPDATE!! 2 rounded cups cooked quinoa (see note below for cooking instructions) 3/4 cup shredded cheddar cheese (or other variety, if you prefer) 1/2 cup low-fat cottage cheese 1 medium carrot, finely grated (OR 1 cup shredded zucchini, squeezed dry) 3 eggs 3 tablespoons all purpose flour 2 green onions, including white parts 1 /2 teaspoon sugar 1/4 teaspoon black pepper 1/4 teaspoon ground cumin 1/8 teaspoon salt 1/8 teaspoon garlic powder Olive oil for frying To cook quinoa for the above recipe: 1 cup uncooked quinoa 2 cups water

Civil War Macaroni and Cheese Recipe Today, as I write this, marks the 150th anniversary of the beginning of America’s Civil War, with the bombardment of Fort Sumter . I recently took my 13-year old nephew to visit our nation’s capitol, including visiting Robert E. Lee’s house at Arlington National Cemetery, and a day wandering the battlefield at Gettysburg. The National Military Park Museum at Gettysburg is not to be missed, by the way. So, what did they eat in the 1860s? along with recipes for okra soup, indian pudding, gumbo and brown bread. According to the Civil War Recipes book, the following “maccaroni cheese” recipe first appeared in Godey’s Lady’s Book magazine in 1861 (circulation 150,000). Boil the maccaroni in milk; put in the stewpan butter, cheese, and seasoning; when melted, pour into the maccaroni, putting breadcrums over, which brown before the fire all together. How much milk? Update 1-27-12 I’ve discovered another recipe from Godey’s published in this blog.

15 Minute Creamy Avocado Pasta Oh…my….gosh. Alert the grocery store because there is going to be an avocado shortage in my town. Well, more than usual that is. [And yes, I said ‘store’. You can whip up this pasta dish in under 15 minutes flat! Yield3 servings Prep Time Cook time Total Time Ingredients: 9 ounces (255 g) uncooked pasta (use gluten-free, if desired)1 to 2 small cloves garlic, to taste1/4 cup fresh basil leaves, plus more for serving1-2 tablespoons fresh lemon juice, to taste1 tablespoon extra-virgin olive oil1 ripe medium avocado, pitted1/4 to 1/2 teaspoon (1 to 2 mL) fine-grain sea saltFreshly ground black pepper, to tasteLemon zest, for serving Directions: Bring a large pot of salted water to a boil. I used some fun pasta to increase the nutrition factor- first, 1 serving (3oz) of spelt pasta. Spelt pasta has a great nutritional profile with 12 grams of protein and 3 grams of fibre per serving. I also used one 3oz serving of Kamut pasta. Kamut pasta has 13 grams of protein and 8 grams of fibre per serving.

Potato and Cheese Pierogi Recipe Pierogi are traditional Polish noodle dumplings, filled with a variety of classic sweet and savory mixtures. For this recipe, we've chosen to make a basic potato-cheese filling and serve them as a side dish topped with sour cream, garlic and chive sauce. Our family recipe, combined with a fairly standard dough preparation method, produces an exceptionally light and tender finished product. The secret? 3-1/2 cups all-purpose flour, plus more for dusting3 large eggs2 tablespoons sour cream3/4 to 1 cup water 1-1/2 lbs baking potatoes, peeled and cut into 1-inch slices2 tablespoons unsalted butter1 tablespoon extra-virgin olive oil1 small sweet onion, chopped1 clove garlic, minced1/4 teaspoon dried thyme3/4 to 1 cup grated dry farmer's cheeseKosher salt and freshly ground pepper to taste 1/2 stick butter, cut into 1 tablespoon portions1 recipe Sour Cream Garlic-Chive Sauce For the dough: In a large bowl or mixer, combine the flour, eggs, sour cream and 1/2 cup of water. Serving Suggestion

Homemade Pickles – All food Recipes Homemade Pickles Cool and crunchy, delightfully sour and capable of going from snack to sandwich without a hitch — that’s what I call a good pickle. Did you know that they’re a cinch to make at home? You don’t even need to set aside the afternoon; you can make a few pint jars in less than thirty minutes. 24 (or so) small 4″-5″ pickling cucumbers9 cloves garlic, ends removed and smashed9 bay leaves2 1/2 tbls pickling spice(cloves, coriander, allspice, pepper, mustard seeds)Fresh Dill4 tbls large granule sea salt (kosher salt) Method: Clean 3 quart sized mason jars. Secret Recipes and Hummus We all have our secret recipes. Recipes that we are proud of, that we offer to bring to get togethers, and that everyone adores and coos over. After the party is over the bowl has been scraped clean and everyone is asking - nay begging- for your recipe. Except when it is a secret recipe. Thousands of dollars funding my education in political science has helped me self-diagnose myself as a 'realist' who believes in 'zero-sum gain', as in they feel like only one person can win while everyone else loses. So, I have concluded that I am probably insane, and like most insane people I need to rehabilitate back into normal society. Especially since it seems that when I share my secret recipes everyone else seems to love them as much as I do! Today I am sharing with you my 'secret' but now not so secret hummus recipe. Tips: Make sure to follow the recipe to a T and it should be awesome. **I also prefer mine with a bit more garlic so feel free to add em as you like! Directions: 1.