Recipes Included On This Page Zucchini and Potato Bake Zucchini Upside-Down Pudding Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Zucchini and Potato Bake Recipe By :The Zucchini Cookbook by Paula Simmons; 1974 ed. Serving Size : 4 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups sliced zucchini 1 tablespoon vegetable oil 4 tomatoes -- quartered or one 16-ounce can tomatoes -- drained 1 tablespoon flour 1 teaspoon onion salt 10 ounces frozen french-fried potatoes -- thawed 4 slices cheddar cheese [thick slices of medium cheddar] Preheat oven to 350F. Oil an ovenproof casserole dish. Saute the zucchini in oil for 5 minutes. Add tomatoes and saute until fully heated through. Sprinkle with the flour and the onion salt. Spoon the mixture into prepared casserole dish. Cover with the thawed potatoes. Bake for 20 minutes. Top with the cheese slices and bake for an additional 10 minutes. From The Zucchini Cookbook by Paula Simmons; 1974 edition; ISBN 0-914718-10-X Hallie's notes: This is an easy dish to prepare and one which you can vary by the use of different seasonings. You can also saute sliced onion and/or bell peppers with the zucchini before adding the tomato. MC formatted and contributed to FareShare by Hallie. FareShare Gazette; 16 August, 2000 - - - - - - - - - - - - - - - - - - - Per serving: 532 Calories (kcal); 42g Total Fat; (69% calories from fat); 30g Protein; 11g Carbohydrate; 119mg Cholesterol; 1117mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Zucchini Upside-Down Pudding Recipe By :The Zucchini Cookbook by Paula Simmons; 1974 ed. Serving Size : 6 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon flour 1 teaspoon grated orange peel 1 teaspoon cinnamon 3 cups diced zucchini 1/2 cup honey 1/2 teaspoon lemon juice **Topping** 1 cup flour -- unsifted 2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup soft margarine 1 egg 3 tablespoons milk 2 tablespoons honey Preheat oven to 350F. Oil an 8- x 8-inch pan. Peel and dice the zucchini into 1/4-inch cubes. Mix the flour, orange peel, cinnamon and diced zucchini together. Stir in the honey and lemon juice. Spoon into the prepared pan. Topping - Combine the flour, baking powder and salt. Cut in the margarine. Combine the egg, milk and honey; add to the dry ingredients and stir until just moistened. Spread over the zucchini mixture. Bake at 350F for 25 minutes. Serve slightly warm with cream or whipped cream. From The Zucchini Cookbook by Paula Simmons; 1974 edition; ISBN 0-914718-10-X MC formatted and contributed to FareShare by Hallie. FareShare Gazette; 11 August, 2000 - - - - - - - - - - - - - - - - - - - Per serving: 274 Calories (kcal); 9g Total Fat; (28% calories from fat); 4g Protein; 47g Carbohydrate; 32mg Cholesterol; 457mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 2 Other Carbohydrates

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