From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)

Date: Mon, 6 Sep 93 09:32:55 +0200


From: doussis@convex1.tcs.tulane.edu (Evangelos Doussis)


5-6         large zuccini, cut in 1 in. cubes
3-4         medium potatoes, cut in similar cubes
2           eggplants (the purple, zuccini look-alike) cut in cubes
1 can       stewed tomatoes
3-4 cloves  garlic crushed
1           onion, cut in large chunks
a couple    of bay-leaves
1/2 cup     oil (preferably olive, but anny kind will do)
a dash      of nutmeg, thyme
salt and pepper

Arrange (really throw in!) all the ingredients in your baking pan, and
give them a good mix (another name for this dish is TOURLOU, i.e. 
mix-mix) and bake for about 1 hour at a medium heat oven. 

Keep adding a touch of water to keep the stuff from frying.  Allow to
cool before eating.  Serve with a generous amount of oil and juices and
with some bread to clean up the plate! 

From: prkenne@lims01.lerc.nasa.gov (CAROL SHARP)


4           medium zucchini		
1 1/2 cups  fresh corn kernals
1           small onion chipped		
1 tsp       seasoned salt
1/2 tsp     salt			
1/8 tsp     pepper
2 tblsp     margarine		
1/4 cup     chopped parsley
1/2 cup     grated cheddar cheese

Cut off ends of zucchini.  Cook unpeeled zucchini whole in small amount
of boiling water about 5 minutes.  Cut in half lengthwise.  Carefully
remove insides leaving 1/4" shell.  Chop removed pulp finely.  Put pulp,
corn, onion, seasoned salt, salt and pepper in melted butter in a
skillet and cook, stirring occasionally, until the mixture thickens,
about 10 minutes.  Add parsley.  Put zucchini shells in shallow baking
dish and fill with corn mixture.  Sprinkle with cheese.  Bake uncovered
in 350 degree oven for 30 minutes.  4 servings. 

I got this out of the local newspaper - I usually use about double the
amount of cheese called for.  Also, depending on what you call medium
zucchini I found that this recipe is prettty much 4 servings of a main
dish and halving the recipe works as a side dish.  Enjoy! 

From: cnc@sweep.muppet (Colin Crist)


Slice the courgettes longways as for stir frying.  Slice a couple of
shallots and some garlic.  Shred some fresh coriander leaves Take one or
two anchovy fillets and cut into small pieces.  Have a few ounces of
pine kernals at the ready. 

Now, gently fry the shallots and garlic in some olive oil, when they
become translucent, add a few ounces of pine kernals, the anchovey and
the courgettes and fry until the courgettes are done to taste (a few
mins for cripsy.  Finally, season to taste and at the last minute add
the coriander. 

Serve with couscous or as a vegetable accompaniment.

Note: zucchini == courgette

From: doussis@convex1.tcs.tulane.edu (Evangelos Doussis)



1        egg (beaten)
1/3 cup  milk
1 cup    flour
salt, pepper, water if needed

Stir batter ingredients until batter is smooth - if it's too thick add
water - otherwise add flour - I get it to where it kinda sticks to the

For the juccini:
5-6 juccini - cut either steak fries style, or in 1/4 in. disks

Dip juccini in batter.  Deep-fry in preheated oil (i set the stove on
medium high) until batter is crispy.  Serve with that good tsatsiki that
you've made already :-)

From: girl@slavery.EBay.Sun.COM (Mary Smith)


6 oz     uncooked noodles
2 tsp    butter or marg
1        medium onion thinly sliced
3 cups   cooked ham
4        small zucchini cut julienne
1        medium bell pepper in small strips (1/4")
1/8 tsp  pepper
1/4 cup  low fat sour cream
1/4 cup  fat free plain yogurt
1 tsp    poppy seed

Cook noodles as directed on package.  Heat butter in skillet.  Cook
onion in butter stirring until tender.  Stir in ham, zucchini, bell
pepper and pepper.  Cover and cook over med for 8 Minutes stirring
occasionally untill crisp tender.  Stir in sour cream yogurt and poppy
seed..  Heat through and serve on noodles. 

From: doussis@convex1.tcs.tulane.edu (Evangelos Doussis)

LATHERA (translates to the OILY DISH)

4-5         medium size zuccini, cut in 1/4 in. disks
3-4         medium potatoes, cut in 1/4 in. disks
1-2         medium onions, sliced in thick rings
1-2         medium tomatoes, sliced in 1/4 in. disks
6-7 cloves  garlic, peeled and whole
1/2 cup     olive oil (or any other oil)
1/2 cup     chopped parsley
2 tblsp     oregano (save for the end!)
salt and pepper

Arrange in loose layers in the baking tray.  Try and keep the onion
rings at the bottom of the pan, they get nice and crispy, and the
tomatoes go at the top of the assembly, to let the juices drain down
onto the veggoes. 

Bake for about 1 hour, at medium oven.  The oregano should be added a
few minutes before taking the tray out of the oven - burnt oregano loses
its flavour, and has a bitter taste.  Allow to cool before eating. 

From: christa@horga.ruhr.de (Christa Keil)
Christa Keil, Postfach 101312, 44543 Castrop-Rauxel, Germany


2-4        zucchini
1-2        medium potatoes, diced
1-2 tblsp  parsley (coarsely cut)
1-2        tomato, cut finely
1 clove    garlic, crushed
salt, pepper

Cut zucchini in slices and saltthem . Let stand for a while. Pour off
the water that comes out of the zucchini.

Mix together zucchini, potatoes, tomatoes and garlic. Add salt and
pepper and fill in an oven proof pan. Pour a cup water and a little oil
over the vegetables. 

Stew at high heat for about 1 hour in the oven. If necessary add some
more water after 1/2 hour.

Translation by Micaela "Stayka" Pantke - any mistakes are therefore mine.

From: christa@horga.ruhr.de (Christa Keil)
Christa Keil, Postfach 101312, 44543 Castrop-Rauxel, Germany


4-6        medium zucchini
1          tomato
2 tblsp    boiled grains 
1 tblsp    grated cheese
1/2 tblsp  bread-crumbs
1          egg (may be omitted or replaced with soy flour)
olive oil
spices:    ground cloves, salt and pepper
herbs:     parsley, basil, chives

Cut zucchini lengthwise and core them until they look like a boat.

Finely cut tomatoes, zucchini cores, garlic, onions and olives and boil
them together in a pan with a little olive oil until you have a sauce. 
This should take about 10-15 minutes. 
Mix sauce together with boiled grains, grated cheese, bread-crumbs and 
(optionally) a beaten egg. Add finely minced herbs and season to taste
with salt, pepper and ground cloves. 

Fill the zucchini boats with this sauce and put them in an oven proof
pan.  Bake at medium heat in the oven until done (about 20 minutes). 

It tastes even better when you add a lot of the following tomato sauce 
in the pan.

Tomato Sauce:
6         tomatoes
100 ml    olive oil
1         paprika (bell pepper)
2         potatoes, finely grated
1-2 tblsp finely cut vegetables (eg. potatoes, celery, zucchini, eggplant)
cream     (if you like)
1         clove
1 tblsp   flour
bay leaves
herbs:    basil, rosmary, thyme, sage
spices:   chili pepper, curry, salt

First roast the spices and herbs in the oil, then add the vegetables. 
Steam it a bit and add a little water.  Boil on low heat, and stir in
flour just short bevor the other ingredients are done.  Now boil until
it *is* done. 

If you like it, you might add a little cream.

Translation by Micaela "Stayka" Pantke - any mistakes are therefore mine.

From: darsie@ece.ucdavis.edu (Richard Darsie)

Source: "Madhur Jaffrey's World of the East Vegetarian Cooking"


4 medium zucchini

1/4 cup  red lentils
1/2 cup  bulgur
3 tblsp  olive oil
1        onion, chopped
1/2      tomato, minced
1 clove  garlic, mashed
1 tsp    salt
4 tsp    lemon juice
1/4 cup  fresh parsley

2 tsp      cornstarch
2-1/2 cup  plain yogurt
1 clove    garlic, mashed
salt, pepper to taste

Wash zucchini well.  Do not trim ends.  Cut each zucchini in half
lengthwise.  Scoop out all seeded portion of zucchini flesh.  Sprinkle a
tiny amount of salt into each shell.  Set aside for an hour.  Wash and
drain lentils.  Simmer them in 2 c.  water for 2 minutes, then let sit,
covered, for 45 minutes. 

In a bowl, cover bulgur with 3 c.  water and let sit for an hour.  When
lentils have sat for 45 min, bring to simmer again.  Lower heat and
simmer for ~10 minutes or until tender.  Drain and put in a bowl.  Drain
bulgur and squeeze out as much liquid as possible.  Put bulgur in same
bowl as lentils.  Heat olive oil in skillet over medium flame.  Saute
onion for 2 minutes.  Add tomato, saute for another 2 minutes.  Mix
saute with lentils and bulgur.  Add garlic, salt, lemon juice and
parsley, mix well. 

Arrange a steamer by setting a colander on top of a large pot with an
inch or so of water.  Stuff zucchini with lentil-bulgur mixture.  Place
stuffed zucchini in colander and cover.  Steam for 10-15 minutes until
zucchini shells are just tender. 

Sauce: Mix cornstarch and 1 T.  water in a bowl.  Add the yogurt.  Whisk
until creamy.  Put yogurt in heavy saucepan and bring to simmer over
medium-low heat, stirring constantly.  When yogurt begins to bubble,
lower heat and cook for 5 minutes, stirring gently.  Add remaining sauce
ingredients and mix.  Put cooked stuffed zucchini on plates and top with

From: ews@netnews.upenn.edu (Kareema)


1 cup     of rice, washed and soaked for an hour
2 tblsp   tomato paste (from a small can)
3 tblsp   cooked lentils
1         small onion, grated
3 cloves  of garlic crushed (or less ;-))
1 tblsp   cinnamon
2 tsp     cumin
2 tblsp   minced fresh cilantro (approximate big time!)
salt and pepper

4 zukes with the tops off and the insides scooped out with a corer or
peeler.  (a long tedious task that I do in front of the TV - be careful
to to break the skin!  - yours or the zukes!)

I would double the filling and thus the zukes!

Core those suckers and then throw the filling together in a bowl.  Fill
each Zuke only 3/4 full and place the top on it (I taper the top with a
knife so it fits on) Place lettuce leaves in the bottom (so the zukes
don't burn) of a large pot (the biggest you have) and put the zukes in
Bottom down (if you have enough room; if not, put in howeve they will
fit and try to secure in place by wedging potatoes or whateverto keep in
Cover with water or broth (WELL SALTED- VERY IMPORTANT- MAY BE ADD
MORE!) and add the rest of the small can of tomato paste and a chopped
onion and some garlic, cumin whatever and coover with lid and cook about
45min-1 hour on medium highish till boilin and then reduce to medium/low
ish so it is simmering.  After the hour check a zuke to see if the rice
is done...  if it is then you are done.  Remove the zukes onto a serving
platter and spoon a little liquid over them.  (discard lettuce and
whatever else) You can ccover with a onion-mint yohurt sauce and garnish
with a sprinkle of paprika for color.  Yum! 

From: starkey@netcom.com (Beth Starkey)


2       small zucchini squash, sliced
1       medium onion, thinly sliced
2       small tomatoes, peeled & sliced
1 cup   plain croutons
1       tomato, cut in wedges
4 oz    sharp cheddar cheese, shredded (1 C)
1 tsp   salt

In a 1 1/2 quart casserole, layer half of the zucchini, onion, sliced
tomatoes, & croutons.  Season with 1/2 tsp salt and dash pepper.  Repeat
layers.  Top with tomato wedges.  Cover and bake moderate oven (350
degrees) for 1 hour.  Uncover and sprinkle with cheese.  Return to oven
til cheese melts.  Makes 6 servings. 

From: maja@cs.tu-berlin.de (Martin Jahr)
Martin Jahr, Welserstr. 13-15, D-1000 Berlin 30

Source: Essen & Trinken 


1 bunch   mooth parsley
4         small twigs Majoran
800 g     zucchini
10 tblsp  olive oil
6         eggs
5 tblsp   creme fraiche
50 g      Pecorino or Parmesan (cheese)
3         small garlic cloves
salt, black pepper
some flour

Preheat oven to 220 deg C.

Mince herbs, wash zucchini and cut lengthwise in 1/2 inch (1 cm) slices.

Season zucchini with salt and pepper, dip in flour so that they are
completely covered. Heat 1 tbls oil in a pan and fry zucchini slices 
3 min each side until they are golden brown. Put out of the pan and

Stir together eggs, creme fraiche and chees. Season with salt, pepper
and herbs. 

Put 2 tblsp oil in oven proof pan.  Put zucchini in pan and pour egg
mass over them.  Peel garlic, cut in thin slices and spread over the egg
zucchini mass. 

Bake 30 minutes at 220 deg C (hot air oven: 20 min at 200 deg C).

Serve in portions, drip the rest of the olive oil over it. 

Translation by Micaela "Stayka" Pantke - any mistakes are therefore mine.

From: darsie@ece.ucdavis.edu (Richard Darsie)

Source: New Recipes from Moosewood Restaurant


1/4 cup     olive oil
2 cups      chopped onions
3-4 cloves  garlic
3           zucchini/yellow squash
1 tsp       marjoram
1 can       garbanzos
1/2 cup     sliced black olives
1 tblsp     cumin
3-6 tblsp   lemon juice
1 cup       grated feta cheese
black pepper to taste
pinch cayenne

Saute onions and garlic in olive oil until onion is translucent.  Add
squash & marjoram and cook on medium heat until squash is just tender. 
Add garbanzos, olives, cumin (or 2 tsp.  mint if desired), lemon juice
and seasonings.  Cook until everything is heated through.  Ladle mixture
over cooked rice or couscous.  Top with feta cheese. 

From: christa@horga.ruhr.de (Christa Keil)
Christa Keil, Postfach 101312, 44543 Castrop-Rauxel, Germany


2-4 zucchini 
2 tblsp  olive oil
2 tblsp  flour
1 tblsp  butter
2 tsp    milk
2 tblsp  grated cheese (I use a lot more)
50 g     bread crumbs
3 tblsp  Rahm
2        eggs (can be replaced with soy flour + milk or be omitted)
spices:  salt, pepper, nutmeg
herbs:   parsley, marjoram, basil, rosemary, savory, sage

Cut zucchini in little rods and steam until done. 

Add garlic and herbs, season with salt and pepper.

Heat butter in another pan, stir in some flour.  Now stir in milk and
heat while stirring constantly.  Add cheese, cream and egg yolk.  Beat
egg white until stiff and fold in.  Season to taste with salt, pepper
and nutmeg. 

Mix sauce with zucchini and pour the mass in an oven proof pan. 
Sprinkle with bread-crumbs (*) and then with olive oil.  Bake at medium
heat for 15-20 minutes. 

(*) I sprinkle the zucchini mass first thinly with grated cheese and
then add the bread-crumbs - or the other way round, depending on when
it occurs to me that I want some additional cheese...

Translation by Micaela "Stayka" Pantke - any mistakes are therefore mine.

From: liberty@liberty.com (Ima Dove)


1        large zuchini (grated  - 1 cups fresh corn (or use frozen)
1/2      large onion (grated) or to taste
3        eggs (or use eggbeaters)
salt and pepper to taste
1 tblsp  flour
Optional: fresh shrimp, shelled and deveined.  Coarsely chop.

Mix all ingredients well - the mixture should be thick.  Drop by the
tablespoon on greased, hot griddle.  Cook until firm and lightly
browned on both sides, turning once.

From: christa@horga.ruhr.de (Christa Keil)
Christa Keil, Postfach 101312, 44543 Castrop-Rauxel, Germany


700-800 g  zucchini
spices:    salt, pepper, curry
herbs:     basil, oregano, marjoram

4 tblsp    sieved wheat flour
1 - 2 egg  (or 1/2 cup soy flour)
1 tblsp    milk
2 tblsp    water

Mix together ingredients for dough.

Cut zucchini in slices, salt and season them. Dip in the dough and fry 
in a pan with hot oil from both sides until brown.

When you want the zucchini 'dressed' turn the dough covered slices 
around in bread-crumbs and fry them in butter.

Translation by Micaela "Stayka" Pantke - any mistakes are therefore mine.

From: christa@horga.ruhr.de (Christa Keil)
Christa Keil, Postfach 101312, 44543 Castrop-Rauxel, Germany


800 g   zucchini
125 ml  sunflower- or corn oel
6       eggs
ground  oregano
freshly ground black pepper

Cut away the stems of the zucchini and the area around them.
Wash and split them lengthwise, then cut them in slices.

Heat oil in a pot and steam the vegetables until gold-yellow while
turning them several times.

Stir eggs thoroughly, season them with salt, oregano and pepper.
Put a bit of the oil in which you had steamed the vegetables in a large
pan and pour in the egg mass.

Spread the drained zucchini pieces over the egg mass and stir them in a
bit. Let the omlett curdle slowly, then serve immediatly. Serve fresh
flat bread with it.

Translation by Micaela "Stayka" Pantke - any mistakes are therefore mine.

From: dfw@thumper..bellcore.com (Doris Woods)


3 or 4    large zucchinis sliced about 1/4 inch thick
Lots      of olive oil
Italian seasoned bread crumbs
6-7       eggs scrambled
1 cup     flour
2-3 cups  shredded mozzerella
1/2 cup   parmesean cheese

Take zucchini slices and dredge through flour, egg and bread crumbs. 
When fully coated fry them in a heavy pan with olive oil (about a 1/4
inch deep) Until browned and very tender.  You may have to change oil
after about 10 slices otherwise it starts smoking and you end up with
nasty burnt tasting zucchini. 

After all has been fried, coat a lasagne pan with a small amt of sauce
then layer it such: zucchini, sauce, mozzerella. Repeat. Last layer
should be both cheeses. Cover with plastic wrap and let sit in fridge for
about 3 to 4 hours to let flavors marry. 

Then take wrap off and cover with foil and bake for 35 to 40 min at
350 f. 

From: christa@horga.ruhr.de (Christa Keil)
Christa Keil, Postfach 101312, 44543 Castrop-Rauxel, Germany


800 g     Zucchini
freshly ground pepper
olive oil to fry
4         mashed potatoes 
8 tblsp   olive oil
4 cloves  peeled and crushed garlic
4 tblsp   herb vinegar

Cut zucchini in slices, add some salt and pepper, turn in flour and bake
in the olive oil.

For the Sauce:
Boil potatoes with skin, then peel them. Put them together with olive
oil, salt, garlic and vinegar and knead them together. If it's to dry
add some more oil and vinegar. Season with salt to taste.

It is better to prepare the garlic sauce in advance because it is served
cold together with the hot zucchini.

Translation by Micaela "Stayka" Pantke - any mistakes are therefore mine.



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