|Dutch Oven Cooking|
|by Ray Overton|
The Dutch Oven Cookbook has 70 delicious recipes for this most versatile of cooking vessels, the Dutch oven.
1 - 10 of 148 for zucchini tomato squash
Sauté onion and ... slice up the squash and/or zucchini. Drain off ... Season to taste with more salt and pepper, if desired. Remove from heat and serve.
Combine squash and onion; sprinkle ... mixture, and return to a boil. Pack in hot jars and seal. Makes 2 quarts. Do green tomatoes and zucchini same way.
In a medium-size ... until soft. Add zucchini, tomatoes, chili ... heat, continue to cook about 5 minutes or until thickened. 2 servings. Serving Size: 6
Slice squash thinly. Saute onion ... cheese. Toss with squash. Put in buttered 2 quart casserole. Top with cheese. Bake at 375 degrees about 30 minutes.
Cut squash in half lengthwise ... into spaghetti-like lengths and have the texture of firm, cooked spaghetti. It has only 66 calories in an 8 ounce serving.
Wash and cut squash into thin slices. ... brown cheese. Note: It is not necessary to peel off skin or remove the seeds from either summer squash or zucchini.
Split in half ... of seeds. Place squash face down in ... stuffing. Bake for 10 minutes until stuffing is heated through (uncovered). Top with cheese, let melt.
In large casserole, layer thinly sliced squash, pepper, tomato, garlic powder, ... course. Corn may also be added and canned tomatoes may be substituted.
Grease baking dish; add layers with sliced zucchini, then with meat, squash and meat again. ... green pepper. Pour tomato sauce over top. ... degrees for 35-45 minutes.
Wash squash and slice diagonally ... lightly. Cover and cook over low heat for 15 minutes. Add tomatoes and toss to combine. Cook covered 1 minute longer.
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