Quick and Simple Zucchini Salad
Cook sliced zucchini in salted water, then drain and allow to cool. Dress them with olive oil, anchovies, oregano and pepper.
Zucchini Loaf
Ingredients
1lb. 12 oz. zucchini
1/2 onion
1 clove garlic
8 tbsp. extra virgin olive oil
1 bunch of parsley
3 medium potatoes
4 eggs
4 tbsp. grated Parmesan cheese
nutmeg
marjoram
salt
pepper
breadcrumbs
Preheat oven to 380 degrees. Clean the zucchini and cut them in thin rounds. Finely chop the onion and garlic. Heat the oil in a deep frying pan and lightly brown the onion and garlic. Add the zucchini. Mix well. Cover the pan and cook over low heat for about 15 minutes. Chop the parsley and sprinkle over the zucchini. Mix well and remove from the heat. Pour the zucchini in a large soup bowl. Boil, drain, peel and puree' the potatoes, then add them to the zucchini. Add the eggs, parmesan, a pinch of each nutmeg and marjoram. Blend well. Season with salt and pepper. Smear the bottom and sides of a baking dish with olive oil and sprinkle with breadcrumbs. Pour the zucchini-egg mixture and baste with Olive oil. Bake at 380 degrees fro about 40 minutes. Serve ( can be served warm or cold)
Summer Penne with Apple Aroma
Ingredients for 6
1lb. penne
3 zucchini
2 onions
2 tomatoes
2 red apples
1/2 sweet pepper
6 2/3 tbsp. extra virgin oilve oil
10 small basil leaves
1 tbsp. chopped parsley
salt
pepper
Clean the zucchini, onions, tomatoes, apples and sweet pepper and cut into small cubes. Put the cubes in a blender ad reduce to puree' adding oil to secure a creamy consistency. Season with salt and pepper. Chop the basil and parsley and blend with puree. Pour the mixture into a large soup bowl. Cook the pasta until al dente. Set aside several tablespoons of water, drain the penne and combine with the sauce. stirring in a few spoons of water. Serve immediately.
Zucchini Cake
Ingredients
2lb. zucchini
1 oz. raisins
2 tbsp. sugar
salt
1 tbsp pine nuts
1 tbs. candied citron
1 oz. cooking chocolate
1 oz. dry sweet biscuits ( plain biscotti)
2tbsp. breadcrumbs
6 eggs
butter
Heat oven to 350 degrees. Cut the squash in thick slices and bake them in the oven until they are soft. Remove the skins and pass the zucchini through a sieve or food mill. Soak the raisins in a bit of warm water. Add the sugar, pinch of salt, the raisins and pine nuts to the puree. Cut the citron and chocolate into small pieces, crumble the biscuits and add them to the puree, along with the breadcrumbs and eggs. Blend well. Cover the bowl with a towel and let the mixture sit for about 30 minutes.
Butter a mold with a well in the center (bundt pan) and fill it with the batter, which should come up virtually to the rim. Put the mold in a pan partly filled with hot water. Put the cake in the oven ( 350 degrees) and bake for 40 minutes. Remove from the oven and allow the cake to cool before removing it from the mold.
Tip: the cavity can be filled Zabaione cream or any other creamy preparation.
Lisa
LWC for
ShesDaily.com
Disclosure: the above publication is for entertainment purposes. The above recipes are based on Lisa's own personal online research . Images are source of google and may or may not reflect the actual recipe.
