Banana and Zucchini Bread Ingredients:
3/4 cup vegetable oil
2/3 cup packed brown sugar
1 cup white sugar
1 cup grated zucchini
2 bananas, mashed
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup dried cranberries
1/2 cup chopped walnuts
Banana and Zucchini Bread Instructions:
Pre-heat oven to 325 degrees F (165 degrees C). Grease and flour two 8×4 inch bread loaf pans.
In a large bowl, beat eggs until light yellow and frothy. Add oil, brown sugar, white sugar, grated zucchini, bananas, and vanilla; blend together until well combined. Stir in the flour, cinnamon, baking powder, baking soda, and salt. Mix in the cranberries and nuts. Divide the batter evenly between the two prepared loaf pans.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.
Allow the banana and zucchini bread loaf to cool on a wire rack before removing and serving.
Scalloped Zucchini Ingredients:
2 small zucchini, cut up and peeled
1 egg, beaten with one fourth cup whole milk
1 ounce pepper cheese
1 small onion, chopped
1 to 2 slices white bread, torn in pieces
1-4 ounce can mushrooms or 4 ounces fresh, sliced if large
1 ounce smoked sausage
Scalloped Zucchini Cooking Instructions:
Mix all ingredients in a buttered casserole dish. Bake at 350F for about 30 minutes.
Scalloped zucchini is an easy dish to make, quite suitable as a side dish for your Easter meal.
Zucchini Burger Ingredients:
1/3 cup balsamic vinegar
2 teaspoons olive oil
1 teaspoon minced garlic
1/2 medium yellow bell pepper
1/2 medium medium red bell pepper
1 small zucchini, halved lengthwise
1 baby eggplant or Japanese eggplant, halved lengthwise
4 Morningstar Farms® Grillers® Original
Zucchini Burger Cooking Instructions:
In small saucepan cook vinegar over low heat about 5 minutes or until reduced to 2 tablespoons and syrupy. Set aside.
In small bowl stir together olive oil and garlic. Brush bell peppers, zucchini and eggplant with olive oil mixture.
Grill peppers and zucchini over medium heat for 5 minutes, turning occasionally. Add burgers and eggplant to grill. Grill for 4 to 6 minutes more or until burgers are heated through and vegetables are tender, turning occasionally. Remove from grill. Cut vegetables into 3/4- to 1-inch pieces.
To serve, spoon vegetables on burgers. Drizzle with balsamic vinegar.
1 pound ground turkey
2 large zucchini, halved lengthwise
3 cups spaghetti sauce
1 (8.75 ounce) can whole kernel corn, drained
1 cup shredded Mexican cheese blend
2 large zucchini, thinly sliced
2 tablespoons olive oil
1 large onion, diced
2 cloves garlic, minced
1 (16 ounce) jar spaghetti sauce
1 cup shredded mozzarella cheese