Zucchini Boats

Zucchini Boats

Zucchini Boats

Ingredients

  • 4 medium zucchinis - 8 in. long
  • 1 c. tomato sauce
  • grated mozzarella cheese
    Filling
  • 1 c. thawed frozen spinach
  • 1/2 c. finely chopped onion blanched
  • 2 tsp. Dried oregano
  • 3 c. cooked rice
  • 2 c. crumbled feta cheese
  • salt & pepper to taste

Instructions

Set oven to 350 degrees F. Toss together filling ingredients. Halve zucchinis lengthwise and spoon out seeds. Place cut side down on pan and bake 10-15 min. until tender.

Fill cavities with filling and bake 20 min. Top with tomato sauce and cheese and broil 5 min. or until cheese is browned.

Tomato & Kale Sauté

Tomato & Kale Sauté

Tomato & Kale Sauté

Ingredients

  • 1 bunch kale
  • 1 stick celery
  • 1 tomato
  • 1/2 yellow pepper
  • 1 onion
  • 1 inch piece raw ginger
  • 1 clove garlic
  • 2 zucchini
  • fish sauce
  • oil

Instructions

Remove ribs from kale and slice into 2 inch pieces. Thinly slice celery, ginger, garlic, zucchini and yellow pepper. Chop onion. Dice tomato.

Add oil to wok or deep frying pan. When hot add ginger, garlic, onion, celery, zucchini, yellow pepper. Cook 1 minute. Add tomato and fish sauce and top with kale.

Cover and cook until kale wilts and turns colour.

Chocolate Zucchini Loaf

Chocolate Zucchini Loaf

Yield: 2 medium loaves

Chocolate Zucchini Loaf

Ingredients

    Cream together
  • 3/4 cup butter
  • 2 cups sugar
  • 3 eggs
  • 1 tsp vanilla extract
    Sift together
  • 21/2 cups flour
  • 1/2 cup cocoa powder
  • 21/2 tsps baking powder
  • 11/2 tsps baking soda
  • 1 tsp cinnamon

Instructions

Add dry ingredients to creamed mixture in stages alternating with parts of

1 cup milk

2 cups grated zucchini

No need to peal the zucchinis. For large zucchinis cut out the seeds before grating.

Notes

bake at 350 degrees F