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Your Vegetarian Recipe Selection

ZUCCHETTI GRATIN

Ingredients

1 kg zucchetti 200gr onions diced 3 garlic gloves cut in slices 200gr tomatoes diced 30 gr butter salt pepper 50 gr brad crumbs 100 gr grated mozarella cheese 5 dl tomato sauce.

Instructions

Saute onions in butter ad zucchetti on high heat ad garlic salt &
pepper. pour in buttered baking pan ad raw tomatoe dices on top
ad breadcrumbs pour tomatosauce over it cheese on top and bake in
375F preheated oven for 5 min. until cheese is melted. more

RANCHO BAKED BEANS

Ingredients

3 tablespoons butter
1 cup chopped onion
1 pound ground beef
1 teaspoon seasoned salt
1/2 teaspoon Worcestershire sauce
1 tablespoon prepared mustard
1/4 cup packed brown sugar
1 (8 ounce) can tomato sauce
2 (1 pound) cans pork and beans
1 can pinto beans undrained

Instructions

Brown onion and ground beef in butter. Drain grease. Combine in a
cast iron skillet with the remaining ingredients. Bake at 400
degrees F for 30 minutes or until bubbly.

ZUCCHINI WAFFLES

Ingredients

3 cups grated zucchini
2 eggs
1 1/2 cups Bisquick
1 cup shredded Cheddar cheese
1 small onion diced
Salt and pepper to taste

Instructions

Mix all ingredients and refrigerate overnight. Bake on pre-heated
greased waffle iron. Serve with meat in place of potatoes with
beef-mushroom gravy. Servings: 3

VEGGIE PANCAKES

Ingredients

2 to 3 medium zucchini coarsely grated (about 2 cups)
1 medium carrot grated
1 medium potato peeled and grated
1/3 cup frozen peas
1/3 cup frozen corn
2 eggs
1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon celery seed
Vegetable oil (for frying)

Instructions

In a colander drain zucchini squeezing to remove excess liquid.
Combine zucchini carrot potato peas and corn in a bowl. Stir in
eggs flour cheese and seasonings; mix well. In a skillet heat 1/4
inch of oil over medium heat. Drop batter by 1/4 cupsful; press
lightly to flatten. Fry until golden brown about 3 minutes on
each side. Serve warm. Yields 12.

FRIED GREEN TOMATOES PARMESAN

Ingredients

I just made these tonight (my recipe) and they turned out really well so I thought Id share this with those of you whose tomatoes havent quite turned red yet!

Instructions

4 medium firm green tomatoes 2 cups flour 2 eggs beaten Tabasco
sauce to taste 3 cups fresh breadcrumbs 1/2 cup grated Parmesan
cheese Salt and pepper to taste Canola or peanut oil for frying
Ranch dressing your favorite Cut each tomato into four even
slices after slicing off the blossom and stem ends. Place the
flour in a zipper top bag and salt and pepper to taste. Take the
beaten eggs and place in a medium bowl; add Tabasco sauce to
taste and mix well. In a larger bowl mix together breadcrumbs and
Parmesan cheese and add salt and pepper to taste. Take four
slices of tomato place them in the bag with the flour inflate bag
and shake well to lightly coat the tomato slices. Take tomato
slices one at a time and dip into egg mixture then into bread
crumb mixture pressing gently to evenly coat. Repeat until all
tomatoes are coated. In a large skillet (I prefer cast iron) pour
about 1 1/2 inches of oil (I prefer canola) and heat until very
hot. Drop slices of tomato into the hot oil and fry until deep
golden brown. Remove to paper towels to drain. Even though the
oil should cover the tops of the tomatoes you may need to turn
them once during frying as the bottoms will tend to brown faster
than the tops. If you like sprinkle the tops with more Parmesan.
Serve with your favorite ranch dressing. Yield: 16 slices
Nutritional Value: None I feel sure!

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