Date: Thu, 15 Jul 93 11:20:22 -0700
Source: Family Circle, June 1991 2 c. all-purpose flour 1.5 tsp. salt 3 tsp. cinnamon 1 tsp. baking soda 1/2 tsp. baking powder 1 c. oil 3 eggs 1 tsp. vanilla 1-1/2 c. sugar 3 c. shredded zucchini 1/2 c. chopped walnuts 1/2 c. raisins Preheat oven to 350F. Grease two small loaf pans. Sift together flour, salt, cinnamon, baking soda, baking powder. In a large bowl whisk together oil, eggs, vanilla, sugar. Stir in flour mixture and remaining ingredients. Divide into prepared pans. Bake for 55-60 minutes or until cake tester comes out clean. Cool on wire racks to room temperature.ZUCCHINI MUFFINS (originally carrots instead of zucchini)
Source: Ladies' Home Journal, May 1991 1/2 c. all purpose flour 1/2 c. whole wheat flour 1 tsp. baking powder 1 tsp. cinnamon 1/2 tsp. baking soda 1/4 tsp. salt 4 egg whites 2/3 c. sugar 1/4 c. oil 1/2 tsp. vanilla 1-1/2 c. shredded zucchini 1/2 c. raisins (optional) Sift together flours, baking powder, cinnamon, baking soda and salt. In a large bowl whisk together egg whites, sugar, oil, and vanilla. Mix in dry ingredients until combined. Stir in zucchini and raisins (if desired), spoon mix into prepared muffin cups. Bake at 375F for 20 min. or until toothpick comes out clean. Makes 1 dozen.FETTUCINE WITH ZUCCHINI AND MUSHROOMS
Source: Meatless Meals 1 lb. pkg. fettucine 1/2 c. butter 1/2 lb. mushrooms 1.25 lb. zucchini 1 c. half-and-half 3/4 c. Parmesan 1/2 c. parsley Cook fettucine al dente. Cut zucchini into julienne strips. While pasta is cooking, saute mushrooms and zucchini in butter for 2 minutes. Add half-and-half to saute; reduce heat and simmer for 3 minutes. Add cooked fettucine to saute, along with cheese and parsley, and toss to mix well.WEST AFRICAN GROUNDNUT STEW
Source: New Recipes from Moosewood Restaurant 2 sweet potatoes, cubed 2 T. oil 3 cloves garlic, minced 3 T. fresh gingerroot, minced 2 T. ground coriander 1/2 tsp. cayenne 4 c. chopped onion 1 eggplant, cubed 2 tomatoes, chopped 1/4-1/2 c. stock or water 1 c. chopped zucchini 2 green bell peppers 2 c. tomato juice 1/2 c. peanut butter (I use almond butter cause I'm allergic to pb) Steam or boil sweet potato cubes until tender. Saute garlic, ginger and spices for 1 minute; add onions and cook until soft. Add tomatoes, eggplant & stock/water; simmer 10 minutes. Add zucchini & bell pepper, continue to simmer until all vegetables are tender, ~ 20 minutes. Add sweet potatoes to stew along with tomato juice and almond butter. Stir well and simmer on very low heat for 5-10 minutes, stirring to prevent sticking. Serve on rice, couscous or millet.ZUCCHINI ANKARA
Source: New Recipes from Moosewood Restaurant 1/4 c. olive oil 2 c. chopped onions 3-4 cloves garlic 3 zucchini/yellow squash 1 tsp. marjoram 1 can garbanzos 1/2 c. sliced black olives 1 T. cumin 3-6 T. lemon juice black pepper to taste pinch cayenne 1 c. grated feta cheese 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.STUFFED ZUCCHINI WITH YOGURT SAUCE
This recipe is from "Madhur Jaffrey's World of the East Vegetarian Cooking" 4 medium zucchini Stuffing: 1/4 c. red lentils 1/2 c. bulgur 3 T. olive oil 1 onion, chopped 1/2 tomato, minced 1 clove garlic, mashed 1 tsp. salt 4 tsp. lemon juice 1/4 c. fresh parsley Sauce: 2 tsp. cornstarch 2-1/2 c. 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 sauce.
Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We encourage you to learn about SCS educational programs and research.