Tag Archives: zucchini

Cabbage-roll Stuffing Casserole

9 Jun

Here is an easy, tasty way to use up lots of vegetables such as cabbage, kale, zucchini, chard, onions, peppers, turnips, or any combination thereof: Make a casserole using your favorite stuffing for cabbage rolls. Just shred or chop the vegetables and layer them in a slow cooker with whatever stuffing you choose; if using uncooked rice, be sure to add enough water, tomatoes or sauce (keeping in mind that the vegetables will release moisture). We usually make enough to last two meals.

Here is our recipe for Lebanese-style stuffing:
~1 pound local ground beef or lamb
~2-3 cups of long grain rice (depending on your family’s preference)
~1 Tbsp ground cumin
~1 tsp ground allspice
salt and pepper to taste

Mix the meat, spices and rice. Layer with vegetables and diced canned (or fresh in-season) tomatoes. You may add extra salt between the layers if you like. Slow cook on low all day; serve with plain yogurt. (You can also pressure cook it if you’re in a hurry.)

Grandma Julie’s Zucchini and Peppers

27 Jul

2 mid-sized zucchini
2 cooking peppers (green or red)
1 medium vadalia (yellow) onion
~5 whole peeled tomatoes, chopped (from can)
2 cloves garlic
marsala wine
1/2 tspn crushed red pepper
salt
black pepper
1/4 tspn sugar
canola or olive oil

Slice peppers lengthwise and cut in half
Slice zucchini lengthwise and cut into even half circles
Mince garlic

Saute garlic in oil (enough oil to just cover the bottom of the pan)
Add crushed red pepper
Add peppers to cooker garlic and oil and saute.
Salt and pepper

In separate pan (at same time):
saute zucchini in oil. Salt and pepper zucchini.

Empty pan of peppers or zukes (whichever finishes first) and set aside.
Add more oil to pan. Saute onion. Add pinch of salt.
Once onions are transluscent, add ~1/4 cup marsala wine.
Cook onions until very soft.

Mix onions, peppers and zucchini together in 1 pan.
Add chopped tomatoes.
Add bit more salt and sugar, chopped fresh basil.
Cook all together for 5 min on med heat.
Serve hot or cold with fresh crusty bread, crackers, pita, or crostini, etc.

Zucchini-Granola cookies

27 Jul

Zucchini-Granola cookies:

¾ cup butter

1 cup brown sugar

¼ cup maple syrup

1 egg

1 tsp vanilla

Grated rind of one orange

3 cups grated zucchini

3 cups flour (2 whole wheat and 1 white)

1 tsp baking soda

1 tsp salt

3 cups granola

1cup butterscotch chips or chocolate chips

Pre-heat oven to 350°.

Cream butter and sugar.  Mix in maple syrup.  Combine with other ingredients (egg thru zucchini) in a large bowl.

Mix flour, soda and salt in another bowl.  Add to zucchini mixture.

Stir in granola and chips.  Dough should be sticky.  Drop by spoonfuls onto cookie sheet.  Bake for 12-15 minutes.

Adapted from: Too Many Tomoatoes, Squash, Beans, and other good things. A cookbook for when your garden explodes. By Lois Burrows and Laura Myers.