|Pies: Recipes, History, Snippets|
|by Jane Struthers|
This delightful book all about pies is full of snippets of historical information, curious facts and fascinating trivia.
1 - 10 of 405 for stuffed zucchini
Drop whole zucchini into boiling salted ... Drizzle with olive oil infused with minced garlic, oregano, and basil before serving (omit dill and sour cream).
Preheat oven to ... ends of the zucchini and cut in ... with the rest of the mozzarella and bake 20–30 minutes, until the mozzarella is lightly browned.
Cut zucchini lengthwise and scoop ... skillet and add 1/2 cup water. Bring to boil and simmer, covered, for 10 minutes or until tender. Drain on paper towels.
In 7 1/2 ... dish, place whole zucchini with 2 tablespoons ... cooked zucchini shells. Heat in utility dish on HIGH for 4 - 6 minutes. Makes 8 servings.
In a large saucepan cook zucchini and onion in ... Cook, uncovered on high for 7 minutes or until heated through, giving dish a half turn after 4 minutes.
Cook zucchini in boiling salted ... Microwave until hot, 2-4 minutes longer. Sprinkle each half with about 1 tbsp. cheese. Cover and let stand 3 minutes.
In a large saucepan, cook zucchini and onion in ... stuffing mixture. Bake in a 350 degree oven for 25 to 30 minutes or until heated through. Makes 6 servings.
Cook zucchini in a little ... add remaining stuffing cubes. Toss gently and top casserole. Bake in 350 degree oven 30-40 minutes. Makes 6 to 8 servings.
Cook whole zucchini in boiling water ... mixture among zucchini halves. Sprinkle with cheese. Bake uncovered in 350 degree oven until hot, 25-30 minutes.
Cook zucchini in a little ... and top casserole. Bake at 350 degrees for 30 minutes. Remove and add 4 ounces Mozzarella cheese, return to oven for a while.
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