Free Recipe: Zucchini Pancakes with Golden Tomato Concasse

10 Pancakes
MMMMM-------------------GOLDEN TOMATO CONCASSE------------------------
1 lb Golden Tomatoes, cored,
Peeled, seeded and chopped
Salt and Pepper

MMMMM---------------------ZUCCHINI PANCAKES--------------------------
1 1/2 lb Zucchini or other Squash
7 oz Red Onion
1 1/2 ts Salt
2 Cloves Garlic, crushed
3 tb Unbleached All-Purpose Flour
2 tb Parmesean Cheese, grated
2 tb Fresh Mint or Basil, or
1 1/2 ts Dried Herbs
1/8 ts Ground Nutmeg
1 pn Freshly Ground Pepper
2 Eggs, beaten
Olive or Canola oil

Tomato Concasse: Drain chopped tomatoes in a colander, stirring
occasionally, for 30 minutes. Season with salt and pepper.

Zucchini Pancakes: While tomatoes are draining, grate zucchini and
onion into a large bowl. Sprinkle with salt. Toss to mix well. Let
stand 10 minutes. Squeeze excess water from grated vegetables.

In same bowl combine zucchini, onion, and garlic. In small bowl
combine flour, Parmesean cheese, mint, nutmeg, and pepper. Mix well.
Toss with zucchini. Add eggs and mix well.

In a heavy large skillet, heat 1/4" oil over medium-high heat until
very hot. Form pancakes by pouring 1/4 cup of batter into skillet for
each pancake, spreading with back of spoon to make 3: circles. Cook
until brown on both sides, turning once. Drain on paper towels.
Repeat with remaining batter. Spoon tomato concasse over pancakes.

Source: Victoria Magazine, August 1994 Typed by Katherine Smith
Cyberealm BBS Watertown NY 315-786-1120

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Low-Carb Recipes: Squash and Zucchini Casserole | Submitted By: AnnMarie

2 medium yellow squash2 large zucchini1 Vidalia onions, thinly sliced2 large tomatoes, sliced2 cups grated Romano cheese1/2 cup butter, dividedsalt and pepper to tastePreheat oven to 375 degrees F (190 degrees C). Cut the zucchini and squash into long, thin layers. Lightly grease a 7x11-inch baking dish and layer the squash, zucchini, onion and tomatoes into the baking dish. Sprinkle with cheese and add pats of butter between each layer of vegetables, and season each layer with salt and ground black pepper to taste. Continue this layering process until all the vegetables are used up and top this off with the remaining butter and cheese. Cover and bake at 375 degrees F (190 degrees C) for 20 to 30 minutes, or until vegetables are to desired tenderness and cheese is melted and bubbly. Amount Per Serving  Calories: 406 | Total Fat: 31.9g | Cholesterol: 99mg

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Reviewed on Nov. 9, 2007 by HHOAL    A few things, this recipe yields far more than 5 servings, as I ended up having to go to a second casserole dish. Also, do not cover it as the juices won't evaporate and therefore it will be really watery when you get ready to serve it. Also, this isn't really ideal for a vegetarian as it is really difficult to call a serving of this a meal, it's more of a side dish. With that being said, it was simple to make, and was tastey. I just needed to bake it again without it being covered so that I could get rid of some juices. It really did taste great. In the future if I make it I'll make it with rice on the bottom. Was this review helpful? [ YES ]
23 users found this review helpful A few things, this recipe yields far more than 5 servings, as I ended up having to go to a... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

View the original article here

Casserole Recipes: No-Noodle Zucchini Lasagna | Submitted By: a_cook

2 large zucchini1 tablespoon salt1 pound ground beef1 1/2 teaspoons ground black pepper1 small green bell pepper, diced1 onion, diced1 cup tomato paste1 (16 ounce) can tomato sauce1/4 cup red wine2 tablespoons chopped fresh basil1 tablespoon chopped fresh oreganohot water as needed1 egg1 (15 ounce) container low-fat ricotta cheese2 tablespoons chopped fresh parsley1 (16 ounce) package frozen chopped spinach, thawed and drained1 pound fresh mushrooms, sliced8 ounces shredded mozzarella cheese8 ounces grated Parmesan cheesePreheat oven to 325 degrees F (165 degrees C). Grease a deep 9x13 inch baking pan. Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander. To prepare the meat sauce, cook and stir ground beef and black pepper in a large skillet over medium high heat for 5 minutes. Add in green pepper and onion; cook and stir until meat is no longer pink. Stir in tomato paste, tomato sauce, wine, basil, and oregano, adding a small amount of hot water if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently. Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined. To assemble lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil. Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes. Let stand for 5 minutes before serving. Amount Per Serving  Calories: 494 | Total Fat: 27.3g | Cholesterol: 121mg

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View the original article here

Low-Carb Recipes: Squash and Zucchini Casserole | Submitted By: Ann Marie

2 medium yellow squash2 large zucchini1 Vidalia onions, thinly sliced2 large tomatoes, sliced2 cups grated Romano cheese1/2 cup butter, dividedsalt and pepper to tastePreheat oven to 375 degrees F (190 degrees C). Cut the zucchini and squash into long, thin layers. Lightly grease a 7x11-inch baking dish and layer the squash, zucchini, onion and tomatoes into the baking dish. Sprinkle with cheese and add pats of butter between each layer of vegetables, and season each layer with salt and ground black pepper to taste. Continue this layering process until all the vegetables are used up and top this off with the remaining butter and cheese. Cover and bake at 375 degrees F (190 degrees C) for 20 to 30 minutes, or until vegetables are to desired tenderness and cheese is melted and bubbly. Amount Per Serving  Calories: 406 | Total Fat: 31.9g | Cholesterol: 99mg

 view all reviews »

Reviewed on Nov. 9, 2007 by HHOAL    A few things, this recipe yields far more than 5 servings, as I ended up having to go to a second casserole dish. Also, do not cover it as the juices won't evaporate and therefore it will be really watery when you get ready to serve it. Also, this isn't really ideal for a vegetarian as it is really difficult to call a serving of this a meal, it's more of a side dish. With that being said, it was simple to make, and was tastey. I just needed to bake it again without it being covered so that I could get rid of some juices. It really did taste great. In the future if I make it I'll make it with rice on the bottom. Was this review helpful? [ YES ]
23 users found this review helpful A few things, this recipe yields far more than 5 servings, as I ended up having to go to a... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

View the original article here