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Post by :thedealmaker
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :3049
Click below to download : Vegetables - Squash - Yogurt Zucchini Bars (Format : PDF)
Vegetables - Squash - Yogurt Zucchini Bars
1/3 c. butter or margarine1 1/4 c. flour
1 c. sugar
1/2 c. lemon yogurt plus 2 T. (Or Key Lime Pie yogurt)
1 egg
1 tsp. baking powder
1/4 tsp. baking soda
3/4 c. finely shredded zucchini
1 1/2 tsp. finely grated lemon peel
1 T. butter or margarine
1 1/2 to 1 2/3 c. sifted confectioner's sugar
Grease a 9" square baking pan.
Cream 1/3 c. butter in a large bowl with mixer on medium to high speed, for about 30 seconds, or until softened. Add about half the flour, sugar, 1/2 c. yogurt, egg, baking powder and soda. Beat until thoroughly combined, scraping sides of bowl often. Stir in remaining flour. Stir in zucchini and 1/2 tsp. of the lemon peel.
Spread batter in prepared pan. Bake at 350F for 2-30 minutes, or till tester comes out clean. Cool in the pan on wire rack.
For frosting, beat 2 T. yogurt,1 T. butter, remaining lemon peel and confectioner's sugar for about 30 seconds. Spread over cooled cookies. Cut into bars. Store covered or in refrigerator. Makes 24 bars.
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3 medium zucchini or summer squash butter for sauting1/2 lb. chopped mushrooms a large chopped onion 1 clove crushed garlic 2 Tbs. sunflower seeds 3 eggs1 1/2 cups cottage cheese1/4 cup wheat germ3 Tbs. Soy or Tamari saucedash Worcestershire saucecouple shakes Tabasco sauce1 cup grated cheese1 cup cooked soy beans and/or coked brown rice1/2 lb. chopped mushrooms a large chopped onion 1 clove crushed garlic 2 Tbs. sunflower seeds season with Rosemary, Basil,Thyme Slice squash in half lengthwise. Scoop out insides, leaving a 1/4" rim so canoe stays intact; reserving insides. Chop insides. Saute vegetables in butter. Beat three
Vegetables - Squash - Zuccanoes
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Make one recipe of Jalapeno cornbread. Break up cornbread and put into casserole dish or 9" by 13" baking dish. Cut or dice 4 to 5 yellow squash and steam until tender. Reserve the water. Mix squash and cornbread. Beat two eggs and pour over the mixture. Add about one cup of the water or less until the mixture clings together. Grate in some cheddar cheese. Level casserole and top with more grated cheddar. The more cheddar the better! Bake at 250 degrees for 30 minutes.
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