#3654 - Multi Colored Pasta Salad

(by Shirley McNevich)

1 - 16oz. box multi-colored rotini pasta
1 zucchini (washed and sliced, peeled before slicing if you wish)
1/4 cup sliced black olives
1/2 lb. cooked ham (cut into bite sized pieces)
6oz. pepperoni slices (quartered)
1/2 of a red bell pepper (chopped)
1 cup chopped celery
1/4 cup sliced green onions
1 tsp. oregano
salt and pepper (to your taste)
1 cup Italian salad dressing (more if necessary)
fresh grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1 small container cherry tomatoes (quartered)

Cook and drain pasta in salted water but DO NOT RINSE. In a large bowl add sliced zucchini, sliced black olives, ham pieces, pepperoni pieces, chopped red bell peppers, chopped celery, sliced green onions, oregano, salad dressing and drained pasta--toss well. Taste--adjust seasonings and add salt/pepper as necessary. Cover and refrigerate overnight. The next day, add cherry tomato pieces and shredded mozzarella cheese--stir well. Sprinkle fresh grated Parmesan cheese over the top before serving. If salad is too dry, add a little more Italian salad dressing.

#3616 - Stuffed Zucchini

(by Shirley McNevich)

4 - 8" zucchini
1lb. Italian sausage
1 TBSP olive oil
1 onion (chopped)
salt
pepper
1/2 cup 4C Italian breadcrumbs
1 cup shredded 6 cheese blend cheese
1 beaten egg

Wash each zucchini but do NOT peel. Slice each zucchini in half lengthwise. Scoop out most of the pulp from the zucchini halves, leaving about 1/4" pulp still in the zucchinis. Chop the scooped out zucchini pulp--set aside. In a pot of boiling salted water add the zucchini shells--cook/stir 3-4 minutes or until tender but still crisp. Drain the zucchini shells on paper towels (upside down). Remove the sausage casings and crumble the sausage in a skillet--cook/stir over medium heat until sausage is browned. Remove the sausage to a plate but leave the drippings in the skillet. To the drippings still in the skillet add 1 TBSP olive oil and chopped onions--cook/stir over medium heat until onions are soft. Add the chopped zucchini pulp--cook/stir until tender. Add drained sausage--cook/stir until hot. Remove from heat. Place the drained zucchini shells into a greased 9 x 13 cake pan. Sprinkle the zucchini shell insides with salt and pepper. Dump the sausage mixture into a bowl--add the breadcrumbs, 1/2 cup of the shredded cheese and the beaten egg--mix. Evenly stuff all of the zucchini shells with the sausage mixture. Sprinkle the other 1/2 cup shredded cheese evenly over the top of all the stuffed zucchinis. Bake at 350 degrees 20-25 minutes or until cheese is browned and zucchinis are hot.

#3572 - Zucchini Dill Salad

(by Shirley McNevich)

1 large zucchini (peeled and thinly sliced)
2 garlic cloves (chopped)
1/4 cup fresh dill (chopped)
1/2 of one lemon
1/3 cup apple cider vinegar
1/2 tsp. salt
1/2 tsp. pepper
1/3 cup olive oil

Squeeze the juice from 1/2 of a lemon. In a bowl add chopped garlic, chopped dill, lemon juice, cider vinegar, olive oil, salt and pepper--stir well to mix. In a glass bowl add zucchini slices and the vinegar mixture--mix well. Cover and refrigerate overnight (it will take all night for the zucchini to soften). Optional: you can add some sliced onions to the dill mixture.

#3562 - Pepperoni Zucchini Casserole

(by Shirley McNevich)

1 cup Bisquick
3 eggs
2 TBSP canola oil
1 cup shredded carrots
1 cup shredded sharp cheddar cheese
1 grated onion
15 slices of pepperoni (chopped)
3 cups shredded zucchini
1/2 tsp. salt
1/2 tsp. pepper

In a bowl add canola oil and eggs--beat with a whisk. Add Bisquick--stir. Add carrots, cheese, salt, pepper, onions, zucchini and chopped pepperoni--stir to mix. Spread the mixture evenly into a greased 8 x 8 glass baking dish. Bake at 325 degrees for 35-45 minutes.

#3549 - Zucchini Sauce

(by Shirley McNevich)

1 medium zucchini
1 onion (chopped)
1 - 28oz. can Italian crushed tomatoes
3 TBSP olive oil
salt (to your taste)
pepper (to your taste)
garlic powder (to your taste)
oregano (to your taste)

Slice the zucchini into coin shaped pieces, then cut each piece into four quarters. In a skillet over medium heat add olive oil and onions--cook/stir until onions are almost done. Add zucchini pieces--cook/stir until tender but still a bit crispy. Add crushed tomatoes, salt, pepper, garlic powder and oregano--cook/stir until mixture is hot. Serve over pasta.

#2990 - Baked Squash and Zucchini

(by Shirley McNevich)

Note: this recipe is posted in advance for 12/23/13 so we can take the week off.

2 yellow squash
2 zucchinis
olive oil
1 tsp. salt
1/4 tsp. pepper

Cover the inside of a 9 x 13 glass baking dish with foil. Spray the foil with Pam. Wash the squash and zucchini. Slice the squash and zucchini into coin shaped pieces, then slice each coin shaped piece into four quarters. Place the squash and zucchini pieces into a bowl. Drizzle some olive oil over the top, then toss the squash and zucchini to coat. If not coated, add a little more olive oil and toss again. Spread the squash and zucchini pieces into the baking dish. Sprinkle the salt and pepper over the top. Cover the dish with foil. Bake at 450 degrees for 20-30 minutes or until tender.

#2892 - Cheesy Zucchini

(by Shirley McNevich)

1 large zucchini (washed, peeled and cut into slices)
2 large tomatoes (washed and sliced same thickness as zucchini)
1 large onion (peeled and chopped)
1 cup shredded sharp cheddar cheese
1 cup shredded swiss cheese
4 slices of buttered bread (cut into bite sized pieces--enough to cover the whole top)

In a greased 9 x13 glass baking dish keep making alternating layers of zucchini, tomatoes and chopped onions. Continue making layers until all of the vegetables are used up. Bake at 350 degrees for 45 minutes (or until zucchini is tender). In a bowl add the two cheeses--toss to mix. Remove dish from oven, sprinkle all of the cheese over the top and return to oven and bake until cheese is melted. Once cheese is melted, remove from oven and add the pieces of buttered bread all over the top. Return to oven and bake until bread pieces are golden brown and crispy.

#1768 - Baked Zucchini and Tomatoes

(by Shirley McNevich)

2 TBSP butter
1/2 cup chopped green bell peppers
1/4 to 1/2 cup chopped onions
3 small zucchinis (washed and sliced into thin coin shaped pieces)
1/2 cup soft breadcrumbs (make by tearing up slices of bread)
1/4 cup grated Parmesan cheese
1 tsp. salt
1/2 tsp. pepper
2 cups fresh chopped tomatoes
1/2 cup shredded cheddar cheese

In a skillet over low heat add butter--melt. Add onions and green peppers--cook/stir until caramelized. Add zucchini--cook/stir until zucchini starts to get tender. Remove from heat. Add salt and pepper--stir. Add Parmesan cheese and torn bread crumbs--stir. Add chopped tomatoes--stir. Pour the mixture into a greased casserole dish and cover with a lid. Bake at 375 degrees for 20 minutes. Remove from oven, sprinkle cheddar cheese over the top, and bake uncovered until hot or until zucchini is fully tender.

#1643 - Quick Zucchini Fritters

(by Shirley McNevich)

3 cups grated zucchini (wash and peel before grating)
1 cup Bisquick
1/8 to 1/4 cup grated onions
1/4 tsp. pepper
1/2 tsp. parsley flakes
1 beaten egg
1 tsp. salt
1/2 cup shredded mozzarella cheese
canola oil for frying

In a bowl add grated zucchini, Bisquick, grated onions, pepper, parsley flakes, beaten egg, salt and shredded mozzarella cheese--stir until mixed. Add a few TBSP canola oil to a frying pan over medium heat--drop batter by teaspoonfuls into hot oil. When bottoms are browned, flip fritters and fry the other sides. Drain on paper towels.

#1538 - Baked Salmon and Zucchini

(by Shirley McNevich)

1 - 14oz. can red sockeye salmon (drained and flaked)
4 TBSP fresh grated Parmesan cheese
1 cup mayo
2 1/2 cups shredded zucchini (peel before shredding)
1 cup Italian flavored fine bread crumbs

In a bowl add flaked salmon, Parmesan cheese, mayo, zucchini, and bread crumbs--stir until mixed. Pour the mixture into a greased 2 qt. casserole dish. Sprinkle more Parmesan cheese over the top if you wish. Bake at 350 degrees for 25-35 minutes or until hot.

#1393 - Zucchini and Carrot Casserole

(by Kim [Knecht] Bickel - friend)

1 cup Bisquick
3 eggs
2 TBSP canola oil
1 cup shredded carrots
1 cup shredded sharp cheddar cheese
1 grated onion
3 cups shredded zucchini (remove any seeds before shredding)
1/2 tsp. salt
1/2 tsp. pepper

In a bowl add canola oil and eggs--beat with a whisk. Add Bisquick--stir. Add carrots, cheese, salt, pepper, onion and zucchini--stir until mixed. Pour mixture into an greased 8 x 8 glass baking dish. Bake at 325 degrees for 35-45 minutes.

#1250 - Zucchini Soup

(by Shirley McNevich)

1lb. Italian sausage (remove the casing)
2 cups chopped celery
2lb. zucchini (do not peel--cut into bite sized pieces)
1 chopped onion
2 - 20oz. can chopped tomatoes
1 tsp. salt
1 tsp. Italian seasoning
1 tsp. oregano
1 tsp. white sugar
1/4 tsp. garlic powder
2 green bell peppers (chopped)
grated Parmesan cheese

Remove casings from sausage--add sausage, chopped celery, chopped onions, chopped green peppers to a greased skillet--cook until sausage is browned and other ingredients are tender, then drain off any extra grease. Pour the whole mixture into a large pot. Add zucchini, tomatoes, salt, Italian seasoning, white sugar, oregano, and garlic powder--stir. If too dry add a little water--stir. Cover and simmer until zucchini is soft and soup is hot. Once soup is in serving bowls, sprinkle Parmesan cheese on top of each bowl.

#893 - Italian Chicken Chowder

(by Shirley McNevich)

1/4 cup Italian dressing
1/2 lb. boneless/skinless chicken breast (cut into bite sized pieces)
1 - 14.5oz. can stewed tomatoes (or use homemade)
1 cup chicken broth
1 medium chopped onion (optional)
1 medium zucchini (cut into bite sized pieces--do not peel before cutting)
1/2 cup uncooked pasta (your choice of shape)
1 tsp. salt
1/2 tsp. pepper
1 tsp. dried basil leaves
1/2 cup Sargento's shredded mozzarella cheese
saltine crackers

In a saucepan over medium heat add Italian dressing, chopped onion and chicken pieces--stir and cook until chicken pieces are tender. Add stewed tomatoes, chicken broth, zucchini pieces, uncooked pasta, salt, pepper and basil--stir and bring to a boil. Once boiling, reduce to simmer and keep cooking until pasta is done to your taste. Ladle soup into bowls and sprinkle the top of the soups with shredded mozzarella cheese. Serve with crackers.

#668 - Ranch Pasta Salad

(by Shirley McNevich)

1lb. corkscrew pasta (cooked according to box directions and drained)
1 cup cooked turkey OR chicken OR ham OR pepperoni (cut into bite sized pieces)
4 cups assorted cooked OR raw chopped vegetables (zucchini, peppers, onions, tomatoes, carrots, cauliflower, broccoli, etc.)
1/4 cup grated Parmesan cheese
2 cups Hidden Valley original ranch dressing (prepared according to envelope directions)

Toss all ingredients in a large bowl. Refrigerate.

#607 - Pineapple Zucchini Bread

(by Shirley McNevich)

4 eggs
2 cups white sugar
1 tsp. cinnamon (more if you wish)
2 tsp. baking powder
1 tsp. salt
1/4 tsp. baking soda
2 tsp. vanilla
1 1/4 cups canola oil
3 cups fresh grated zucchini (peeled before grating)
3 cups flour
1 cup chopped pecans
1 - 8oz. can Dole crushed pineapple

In a bowl add cinnamon, baking powder, salt, baking soda, flour--stir. In a mixer, add eggs--beat. Add white sugar to eggs--beat. Add canola oil--beat. Add vanilla and pineapple--beat. Add the bowl of dry ingredients that you mixed earlier--beat. Remove bowl from mixer and fold in zucchini and pecans using a wooden spoon. Pour batter into two greased loaf pans. Bake at 350 degrees for 50-60 minutes. Test with a toothpick for doneness.

#517 - Zucchini Casserole

(by Shirley McNevich)

1 1/2 cups Bisquick
4-5 zucchinis (thinly sliced or diced--your preference)
4 TBSP butter
1/2 to 3/4 cup chopped onions (your preference)
2 cups shredded Sargento's mozzarella cheese
1 tsp. salt
1/2 tsp. pepper
1 tsp. garlic powder
1 tsp. oregano
5 large eggs
1/2 cup canola oil
2 TBSP fresh Parmesan cheese
tomato slices (optional)

In a large bowl add Bisquick and butter--stir. Add zucchini, onion, mozzarella cheese, salt, pepper, garlic powder, oregano--mix thoroughly with a wooden spoon. Scoop batter into a 13 x 9 cake pan and set aside. In a bowl, beat eggs with a fork and add the canola oil and mix. Drizzle egg mixture evenly over the top of the batter in the cake pan. Sprinkle Parmesan cheese over the top. Bake at 350 degrees for 1 hour. Optional--place tomato slices on top before baking if you wish.

#323 - Stuffed Chicken Breasts

(by Shirley McNevich)

5 TBSP zesty Italian dressing
1/2 of a medium red pepper, finely chopped
1/2 of a small zucchini, finely chopped
1/2 of a small onion, finely chopped
3/4 cup water
1 - 6oz. package Stove Top Stuffing Mix for Chicken
8 small boneless skinless chicken breast halves, (pounded with a tenderizer to 1/4 inch thickness)
1 cup shredded cheddar cheese

Preheat oven to 350 degrees. Heat 3 TBSP of the Italian dressing in large skillet on medium heat. Add chopped peppers, zucchini and onions--cook until tender, stirring occasionally. Add the water and bring to boil. Stir in stuffing mix and cover. Remove from heat. Let stand 5 minutes and set aside. Place the chicken breasts on a large cutting board and spread evenly with the stuffing mixture. Sprinkle the tops of each with 1/2 cup of the cheese. Starting at one of the short ends, tightly roll up each chicken piece and place seam side down in a 13 x 9 x 2 baking dish. Drizzle evenly with the remaining 2 TBSP Italian dressing. Bake 30 minutes--remove from oven and sprinkle with remaining 1/2 cup cheese. Bake an additional 5 minutes or until cheese is melted and chicken is cooked.

#200 - Zucchini Bread

(by Jean Woodley - friend)

3 eggs
2 cups white sugar
1 cup canola oil
2 tsp. vanilla
1 cup chopped black walnuts (optional)
1/2 cup raisins (optional)
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
3 cups flour
3 cups grated zucchini

In a mixer, beat eggs until foamy. Add remaining ingredients in the order listed and mixing wellas you add them. Pour batter in 2 greased loaf pans. Bake at 350 degrees for 1 hour and 20 minutes. Test for doneness with a toothpick.