ZUCCHINI PARMESAN 3 small or 2 larger zucchini 1 onion, very thinly sliced 3-4 whole cloves garlic, peeled 2 eggs, beaten 1 1/2 cups flour 1/2 teaspoon each onion and garlic powder 1/2 teaspoon paprika 1/4 teaspoon each basil and oregano 1/4 teaspoon salt (or Lawry's seasoned salt) 1/2 cup Italian seasoned bread crumbs 3/4 cup Parmesan cheese 1/4 cup extra virgin olive oil 3/4 cup mozzarella cheese 1 12-16 can Hunt's (or other) tomato sauce 2-3 tablespoons buttered bread crumbs (optional) Wash zucchini, remove ends and slice evenly into 1/3 inch thick coins. Slice the onion very thinly. Peel garlic. In a shallow bowl, beat eggs until thick and lemon colored. In a separate shallow bowl, combine flour, onion and garlic powders, paprika, basil, oregano, salt, and bread crumbs, stirring to mix ingredients well. Dip sliced zucchini into beaten egg, then into flour mixture. Pour olive oil into a skillet and heat, adding whole garlic cloves. Note: As the garlic cloves become golden, crush them into the oil using the tines of a fork, but remove them before they brown). Place zucchini in hot oil (don't overload the pan as they should cook separated in the oil). Sprinkle over them a few pieces of sliced onion; turn zucchini over as they become golden brown and cook the other side. Remove to a paper towel to drain. Sprinkle to taste with salt, pepper (and garlic and onion powder, if desired). If you sample the zucchini at this point, be sure to save some for the rest of the dish! Brush a casserole dish with olive oil and arrange zucchini on bottom. Sprinkle with a layer of Parmesan cheese and a layer of mozzarella, then with a layer of tomato sauce. (Note: if tomatoes are ripe and in season, sliced ripe tomatoes can be substituted for the sauce in this dish). Continue to make layers of zucchini, cheeses, and sauce until all ingredients are used, ending with mozzarella. Sprinkle with butttered bread crumbs, if desired. If you have a few leaves of fresh basil or some onion slices remaining, they can be placed in the center to embellish and add extra flavor. Place in oven at 350°F for 25 minutes or until bubbly. Allow to cool several minutes before slicing. ------------------------------ ZUCCHINI PARMESAN 1 lg. zucchini Onions Green pepper Salt & pepper Parmesan cheese Sm. can tomato sauce Oregano Celery salt Layer the zucchini, onion, green pepper, salt, pepper and Parmesan cheese in 4 to 5 layers. Then pour tomato sauce over top. Sprinkle 1/2 teaspoon crushed oregano and 1/8 teaspoon celery salt on top then more Parmesan cheese. Bake covered 1 1/2 hours at 350 degrees, uncover, top with grated cheddar cheese, bake 10-15 minutes until melted. ------------------------- ZUCCHINI PARMESAN 1 to 2 zucchini Spaghetti sauce Parmesan cheese Cut zucchini into thin slices. Place in microwave-safe dish. Microwave on high for 3 to 5 minutes, until zucchini is tender. Drain excess liquid. Pour spaghetti sauce on top. Cook in microwave on high 1 to 2 minutes, until sauce is hot. Sprinkle with Parmesan cheese. Serves 6 people. -------------------------------- QUICK ZUCCHINI PARMESAN 2 tsp. olive oil 1 med. onion, coarsely chopped 2 med. size firm red tomatoes 1/4 tsp. salt 2 med. size zucchini 1/4 tsp. basil 1/4 tsp. oregano 1/4 c. Parmesan cheese 1/4 c. Italian bread crumbs 1/2 c. shredded mozzarella cheese 1/4 tsp. paprika Cooked pasta or rice In a heavy 9 inch skillet heat oil. Add onions and saute until golden. Add garlic, saute until garlic browns slightly. Stir in tomatoes and salt; cook, stirring occasionally, for 2 minutes. Wash zucchini; trim off and discard ends. Cut lengthwise into 1/4 inch slices. Lay slices flat on a piece of waxed paper. In a small bowl combine basil, oregano and 2 tablespoons Parmesan cheese. Sprinkle cheese mixture over zucchini slices and pat it firmly. Remove half of tomato mixture from skillet. Arrange zucchini slices in skillet. Spoon removed tomatoes over slices. In a small bowl combine bread crumbs, remaining Parmesan cheese and mozzarella cheese. Sprinkle over zucchini. Cover tightly and simmer until zucchini is tender, 8-10 minutes. If desired place under boiler until cheese browns, or sprinkle with paprika and don't broil. Serve with rice or pasta. 8 servings. ---------------------------- ROYAL ZUCCHINI PARMESAN 1 lb. ground beef 2 onions, chopped 2 tbsp. salad oil 1 c. grated Cheddar cheese 1 (8 oz.) can tomato sauce 1 (6 oz.) can tomato paste 1/4 tsp. pepper 4 med. zucchini, sliced cross-wise, 1/4 inch thick 1 green onion, chopped 1 bell pepper, chopped 1 tsp. salt 1 (10 oz.) can Ro-Tel tomatoes and green chilies 1/2 tsp. oregano 1/4 tsp. garlic salt 1/2 c. grated Parmesan cheese Saute ground beef, bell pepper and onion in oil until meat is brown and crumbly. Add Ro-Tel tomatoes and green chilies, tomato sauce, and tomato paste. Simmer for 10 minutes stirring occasionally. Blend in Cheddar cheese, oregano, salt, pepper and garlic salt. Add zucchini. Simmer another 10 minutes. Put into an ungreased shallow 3 quart casserole and sprinkle with Parmesan cheese. Bake at 350 degrees for 45 minutes. Serves 6-8. ---------------------- ZUCCHINI PARMESAN 2 med. zucchini 2 tbsp. flavored bread crumbs 2 tbsp. Parmesan cheese Wash zucchini and split lengthwise. Cook, covered, in boiling water until tender 5-7 minutes; drain well. Combine crumbs and Parmesan cheese on waxed paper. Dip tops of zucchini into mixture; set crumb side up in baking pan. Sprinkle remaining crumb topping over zucchini. Place zucchini 6 inches below broiler flame; broil until golden, 3 minutes. 4 servings. ----------------------- ZUCCHINI PARMESAN 2-3 med. zucchini, thinly sliced 1/4 lb. butter Parmesan cheese Salt Pepper In glass baking dish or bread pan, rub bottom with butter. Layer thin slices of zucchini alternately with sprinkled layers of Parmesan cheese. Top with thick layer of Parmesan cheese. Put thin slices of butter across top. Salt and pepper to taste. Bake at 350 degrees for 45 minutes. ------------------------ BAKED ZUCCHINI WITH PARMESAN CHEESE 1 1/2 lb. zucchini squash 1/4 c. all purpose four 1 1/2 tsp. salt 1 1/2 tsp. dried oregano 1 1/4 tsp. pepper 1/4 c. olive or vegetable oil 2 med. tomatoes, sliced 1 c. sour cream 1/2 c. grated Parmesan cheese Preheat oven to 350 degrees. Lightly grease 8 x 8 x 2 inch baking dish with solid vegetable shortening. Scrub zucchini with stiff brush under cold running water. Cut into 1/4 inch crosswise sections. Mix flour, 1/2 tsp. salt, 1/2 tsp. oregano and pepper. Toss zucchini slices in mixture. Heat oil in heavy skillet on medium - high heat. Saute zucchini a few slices at a time until browned. Drain on paper towels. Arrange zucchini in baking dish, top with tomato slices. Blend together with a wire whisk sour cream, 1 tsp. salt, 1 tsp. oregano, 1/8 tsp. pepper. Spread evenly over tomato slices. Sprinkle with Parmesan. Bake 30-35 minutes until cheese is melted and lightly brown. Makes 6 servings. Delicious! -------------------------------------- SUMMER GARDEN ZUCCHINI PARMESAN 1 lg. zucchini 3 eggs, beaten with tbsp. milk 1 c. Progresso Italian flavored bread crumbs 3/4 c. olive oil or salad oil 1/2 c. grated Parmesan cheese 1 c. Mozzarella cheese 16 oz. (2 c.) tomato sauce Preheat oven to 350 degrees. Slice zucchini into 1/4 inch thick slices. Dip each slice first in eggs, then into crumbs. Saute in oil until golden brown on both sides. Place layer of zucchini in 2 quart casserole; sprinkle with Parmesan cheese and Mozzarella then cover with tomato sauce. Repeat until zucchini is used, topping last layer with Mozzarella. Bake uncovered 1/2 hour or until sauce is bubbly and cheese is melted. Makes 4 to 6. ------------------------- STUFFED ZUCCHINI PARMESAN 1 1/2 lbs. small zucchini 1 1/2 c. fresh bread crumbs 3/4 c. grated Parmesan cheese, reserve 1/4 c. for topping 1/4 c. minced onion 2 tbsp. chopped parsley 1 tsp. salt 1/8 tsp. pepper 2 eggs, beaten 2 tbsp. marg. Scrub zucchini well, cut off ends, but do not pare. Cook whole with 1 teaspoon salt in boiling water, covered until tender (about 5 to 7 minutes). Preheat oven to 350 degrees. Cut zucchini in half, lengthwise. Carefully remove squash from shells with spoon. Chop into small pieces, then combine with remaining ingredients except butter and 1/4 cup cheese. Pile mixture lightly into zucchini shells. Dot with butter. Sprinkle with 1/4 cup Parmesan cheese. Bake, uncovered, 30 minutes or until light brown on top. -----------------------------------------ZUCCHINI TOMATO PARMESAN 6 med. size zucchini squash cut in 1/4 inch rounds 1 stalk celery, thin sliced 1 sm. onion, thin sliced 1 tbsp. Italian seasoning or 1 tsp. oregano and 1 tsp. marjoram 1 tsp. salt 1/4 tsp. pepper 8 oz. can tomato sauce 3 med. size tomatoes, cut in 1/2 inch slices 1/4 c. grated parmesan cheese 2 tbsp. butter Arrange zucchini rounds in bottom of a buttered, large shallow saucepan or frying pan. Add layers of the celery and onion. Sprinkle with Italian seasoning, salt and pepper; pour over the tomato sauce. Arrange tomato slices on top; sprinkle with parmesan and dot with butter. Cover tightly and place over medium heat for 35 to 45 minutes or until the zucchini is tender. Makes 6 servings. ------------------------------- ZUCCHINI PARMESAN 1 lb. ground chuck 2 med. onions, chopped 16 oz. can tomatoes 8 oz. can tomato sauce 6 oz. can tomato paste 1 green pepper, chopped 1 c. grated cheddar cheese 1 tsp. salt 1/4 - 1/2 tsp. pepper 2 tbsp. brown sugar 1/4 tsp. garlic powder 1/2 tsp. oregano 4 med. zucchini, sliced 1/2 inch thick 1/2 c. grated Parmesan cheese 2 - 3 c. cooked rice (optional) Saute meat until brown; drain off fat. Add onions and saute few more minutes. Add tomatoes, tomato sauce, tomato paste and green pepper; simmer uncovered, stirring occasionally, for 10 minutes. Blend in grated cheese; stir in salt, garlic powder, oregano, pepper, brown sugar and zucchini. Simmer, uncovered, 5 minutes. Put mixture in baking dish and sprinkle top with Parmesan cheese. Bake at 350 degrees for 45 minutes or until top is brown and crusty. Can serve alone or serve over cooked rice. ------------------- QUICK ZUCCHINI PARMESAN 2 tsp. olive oil 1 med. onion, coarsely chopped 2 med. size firm red tomatoes 1/4 tsp. salt 2 med. size zucchini 1/4 tsp. basil 1/4 tsp. oregano 1/4 c. Parmesan cheese 1/4 c. Italian bread crumbs 1/2 c. shredded mozzarella cheese 1/4 tsp. paprika Cooked pasta or rice In a heavy 9 inch skillet heat oil. Add onions and saute until golden. Add garlic, saute until garlic browns slightly. Stir in tomatoes and salt; cook, stirring occasionally, for 2 minutes. Wash zucchini; trim off and discard ends. Cut lengthwise into 1/4 inch slices. Lay slices flat on a piece of waxed paper. In a small bowl combine basil, oregano and 2 tablespoons Parmesan cheese. Sprinkle cheese mixture over zucchini slices and pat it firmly. Remove half of tomato mixture from skillet. Arrange zucchini slices in skillet. Spoon removed tomatoes over slices. In a small bowl combine bread crumbs, remaining Parmesan cheese and mozzarella cheese. Sprinkle over zucchini. Cover tightly and simmer until zucchini is tender, 8-10 minutes. If desired place under boiler until cheese browns, or sprinkle with paprika and don't broil. Serve with rice or pasta. 8 servings. ----------------------- MICROWAVE ZUCCHINI PARMESAN 2 med. zucchini 1 (4 oz.) can mushrooms, drained 1 tsp. oregano 1 tsp. basil 8 oz. shredded Mozzarella cheese 1 (16 oz.) jar spaghetti sauce 1/4 tsp. garlic salt Grated Parmesan cheese Slice zucchini and layer in a 12 x 7 inch glass baking dish. Cook HIGH for 5 minutes. Remove from microwave, sprinkle with oregano, basil, garlic salt and Parmesan cheese. Layer mushrooms and then Mozzarella cheese. Top with the spaghetti sauce. Cook HIGH for 10 to 15 minutes until hot and bubbly. ----------------------- PARMESAN ZUCCHINI STICKS 2/3 c. grated Parmesan cheese 1 tsp. dry ground sage 1/2 c. fine, dry, seasoned bread crumbs 1 tsp. dry rosemary leaves 2 lg. eggs 1 3/4 lb. zucchini, ends trimmed 1 tbsp. olive or salad oil Salt Parsley sprigs (optional) In a bowl, mix cheese, bread crumbs, sage and rosemary; set aside. In another bowl, beat eggs to blend. Cut zucchini in half crosswise, then lengthwise into quarters. Add zucchini sticks to egg and mix gently. Lift out 1 stick, drain briefly, then roll stick in Parmesan mixture to coat evenly. Repeat until all zucchini sticks are coated. Lay sticks slightly apart in an oiled 10x15 inch baking pan. Drizzle olive oil over zucchini. Bake, uncovered, in a 450 degree oven until coating is well browned and crusty, about 25 minutes. Sprinkle zucchini sticks with salt to taste. Serve hot, garnished with parsley. Makes 6 servings as an appetizer or side dish ----------------------------------- ZUCCHINI PARMESAN CASSEROLE 3 tbsp. butter, melted 3 c. Corn Chex cereal crushed to 2 cups 1/3 c. dry grated Parmesan cheese 1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted 1/4 c. finely chopped onion 2 tbsp. snipped parsley 1/4 tsp. salt Dash white pepper 6 c. thinly sliced unpeeled zucchini squash (about 1 3/4 lbs.) Paprika Combine butter, Corn Chex crumbs and cheese. Set aside. Combine soup, onion, parsley and seasonings. Stir in squash and 2/3 cup cereal mixture. Mix well. Turn into 1 1/2 quart shallow baking dish. Top with remaining cereal crumbs. Sprinkle with paprika. Bake at 350 degrees for 30 minutes or until squash is tender. Serves 6 to 8. ------------------------------ ZUCCHINI PARMESAN HORS D'OEUVRES 4 eggs 1/2 tsp. salt 1 tsp. oregano 1/4 tsp. pepper 1/2 c. vegetable oil 1/2 c. chopped onion 2 tbsp. chopped fresh parsley 1/2 c. grated Parmesan cheese 1 c. Bisquick baking mix 3 c. thinly sliced or grated zucchini In a large bowl, beat together eggs, salt, oregano and pepper; stir in the oil. Add onion, cheese, parsley and Bisquick. Mix well. Stir in the zucchini. Spread in a well greased 9x13 inch pan. Bake in a preheated 350 degree oven until golden brown, about 25 minutes. Cut into 24 pieces. Serve warm or at room temperature. ---------------------- ZUCCHINI PARMESAN NEAPOLITAN 6 med. zucchini, sliced & floured 1/4 c. olive oil 1/2 c. grated Parmesan cheese 1/3 c. Mozzarella cheese, thinly sliced 2 c. tomato sauce Coat zucchini with flour. In a large skillet, heat oil and saute the zucchini slices until lightly brown on both sides. Arrange one third of the slices in a shallow oiled baking dish. Sprinkle with one third of the Mozzarella slices and sauce. Repeat to make three layers with sauce and Mozzarella on top. Bake in 375 degree oven for about 20 minutes until lightly browned and bubbling. Serve with fried polenta slices. ---------------------- ZUCCHINI PARMESAN 3 med. zucchini 3 oz. Parmesan cheese 1 tbsp. oil 1 tbsp. butter, sliced paper thin Oil a 9-inch glass baking dish. Grate zucchini. Pile zucchini 1/2 inch deep in dish, cover with butter slices and generously sprinkle with cheese. Bake in 350 degree oven for 20 minutes or until cheese lightly browns. ---------------------------- ZUCCHINI WITH PARMESAN CHEESE 4 sm. zucchini squash 3/4 c. water 1/2 c. milk 1/4 c. butter Salt and pepper 1/4 c. Parmesan cheese Peel squash and slice. Cook in water until tender. Drain and add milk, butter, and seasonings. Put in baking dish and top with Parmesan cheese. Bake at 350 degrees for 20 minutes. Yield: 4 servings. -----------------------