Here are two more zucchini recipes...If I can't give them away, I grate 'em and freeze 'em for chocolate zucchini bread...MCG's friends :heart: the bread!
Some of our favorites:
Italian Beef Stir Fry
1 lb beef round tip steaks (stew meat, round steak works just as well) cut 1/8-1/4 inch thick
2 cloves garlic, crushed
1 T olive oil
2 small zucchini, thinly sliced
1 C cherry tomato halves
1/4 C reduced-calorie bottled italian dressing
2 C hot cooked spaghetti
1 T parmesan cheese
Cut beef steaks crosswise into 1-in wide strips; cut each strip crosswise in half. Cook and stir garlic in oil in large nonstick skillet over med-high heat 1 min. Add beef strips (1/2 at a time); stir-fry 1 to 1-1/2 minutes. Season with salt and pepper. Remove with slotted spoon; keep warm. Add zucchini to same skillet; stir-fry 2-3 min or until crisp-tender. Return beef to skillet with tomato halves and dressing; heat through. Serve beef mixture over pasta; sprinkle with parmesan cheese. 4 servings.
Here is something sw made up: It's one of our favorites, too:
Zucchini Supreme
1 regular onion, chopped
3-4 slices thick sliced bacon, cubed
3-4 med zucchinis, sliced (with skin on)
8 oz mozarella cheese, sliced
Cook onion and bacon together. Add zucchini, cook on low heat covered, until done. Be sure to stir periodically. Just before serving, place sliced mozarella cheese on top, cover, let cheese completely melt. Serve.
Chocolate Zucchini Bread (Mmmmmmmm)
3 eggs
1 C vegetable oil
2 C sugar
1 T vanilla
2 C peeled shredded zucchini (about 1 medium)
2-1/2 C flour
1/2 C baking cocoa
1 t salt
1 t cinnamon
1/4 t baking powder
In large bowl beat eggs, oil, sugar, and vanilla. Stir in zucchini. Combine dry ingredients and add to zucchini mixture-mix well. Pour into 2 greased loaf pans. Bake at 350 degrees for 1 hour or until bread tests done.
These loaves freeze well, too.
:wink: :lol: :lol:
