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Full Online Book HomeLearning KitchenVegetables - Zuchinni Boat
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Vegetables - Zuchinni Boat Post by :tushar Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2525

Click below to download : Vegetables - Zuchinni Boat (Format : PDF)

Vegetables - Zuchinni Boat

Preheat oven to 350 degrees F.

Cut small slices off the ends and slice off the top about a 1/3. Scoop out the center and discard the seeds. Cut out all excess leaving the center pretty clear. Chop up the pulp of the zuchini that you scooped out.

Add to that pulp:
3 Tbl. of bread crumbs or small croutons
2 Tbl. minced carrots
2 Tbl. sliced green onion
2 Tbl. finely chopped celery
2 Tbl. finely chopped tomato
dash of hot pepper seeds
salt and pepper to taste
a dash of cayenne pepper
Italian salad dressing
Parmesan cheese

Mix in a bowl and add just enough Italian Dressing to moisten.

Put back in the center of the zuchinis and bake in oven at 350 for 15 minutes.
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Source: Our Hearts Inn Colorado Springs, Colorado 3 eggs 2 cups sugar 1 cup oil 1 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon salt 1/2 teaspoon baking powder 1 teaspoon baking soda 3 cups flour 2 cups grated, unpeeled zucchini 3 teaspoons vanilla 1 cup chopped nuts 1 cup raisins Preheat oven to 350 degrees F.Beat eggs and sugar, add oil and spices, and blend. Add all dry ingredients, flour, and zucchini, and mix. Stir in vanilla. Add nuts and raisins, coated with a little flour. Pour into loaf pans or mini-loaf pans. Bake at 350 degrees

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6 servings 25-30 min 2 medium onions peeled and coarsely chopped 5-6 cups (~3#) sliced zucchini 1 cup thinly sliced carrots 4 tsp. olive oil 4 tsp. sea salt 5 cups water or 1 cup white wine 4 cups water (or a homemade veg. soup stock made with wine) 4 Tbl. good vegetarian soup base (adjust if you’re using stock) 1/4 tsp. finely ground black pepper 16 oz. (silken) tofu chopped parsely or scallions for garnish In a large soup pot, saute onions, carrot, and zukes in oil, together with the salt, for about 5 min over med heat. Add water