Classic Zucchini Cookbook
The Classic Zucchini Cookbook offers 225 easy recipes for all kinds of summer and winter squash. Here are finger foods: Spicy Pepitas and Curried Toasted Pumpkin Seeds. Salads: Mexican Zucchini Shrimp Salad and Avocado Salad in Zucchini Boats. Entrees: Baked Penne with Summer Squash and Mushrooms and Chicken Pot Pie with Butternut Squash. Breads: Classic Zucchini Bread and Apple-Carrot-Zucchini Muffins. Desserts: Pumpkin Chiffon Pie and Deep, Dark Zucchini Chocolate Cake. You'll also find a...
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Revised and updated, The Classic Zucchini Cookbook is like a new book -weighted to the way we eat today, and with a completely reworked format and design. Ninety new recipes have been added, and the existing recipes have been revamped. All-new illustrations have been added. Hundreds of boxes on zucchini and squash varieties; grower profiles; advice on how to select, store, clean, and preserve; fun zucchini lore and facts; and even information on zucchini festivals has been included. What hasn't changed is the core of inspiring, practical, and creative ways to use zucchini - and summer squash, crookneck squash, patty pan squash, and winter squash - in a variety of dishes. The result is a zucchini extravaganza of 225 easy-to-make, through-the-menu recipes. Full of sweet succulence, toothsome crunch, healthful fiber, and delicate flavors, zucchini offers the home cook a wide range of possibilities. Here are finger foods: Spicy Pepitas and Curried Toasted Pumpkin Seeds. Salads: Mexican Zucchini Shrimp Salad and Avocado Salad in Zucchini Boats. Entrees: Baked Penne with Summer Squash and Mushrooms and Chicken Pot Pie with Butternut Squash. Breads: Classic Zucchini Bread and Apple-Carrot-Zucchini Muffins. Desserts: Pumpkin Chiffon Pie and Deep, Dark Zucchini Chocolate Cake. So squash your misconceptions. No one at the table will ever complain, "What? Zucchini again?" Library Journal Garden Way's Zucchini Cookbook was first published in 1990 and revised in 1997. This latest edition, retitled and revised by prolific cookbook author Andrea Chesman (The Vegetarian Grill, etc.), includes 90 new recipes, and many of the older ones have been reworked; there are also new boxes and sidebars. As most gardeners know, a glut of zucchini is a common problem (Chesman quotes one grower who suggests discovering a way to dry out the squash and use it as firewood), and appealing recipes using the vegetable are always welcome. Chesman also includes recipes made with winter squashes as well as pattypan, chayote, and other summer squashes. For most collections. Copyright 2002 Cahners Business Information.
Chilled Zucchini Mint Soup\ The bright green color is part of what makes this soup so appealing and refreshing. It must be eaten the day it is prepared, or the color will be lost.\ 1 tablespoon butter\ 1 cup diced onion\ 4 cups sliced zucchini\ 1 cup chicken broth, vegetable broth, or water\ 1/3 cup chopped fresh mint leaves, plus sprigs of mint to garnish\ 1/2 teaspoon salt\ 2 1/2 cups buttermilk\ 1. In a medium-sized saucepan, melt the butter over medium-high heat. Add the onion and saute until softened, 3 to 5 minutes.\ 2. Add the zucchini and broth. Cover and simmer for 10 to 15 minutes, until the zucchini is soft.\ 3. Remove from the heat and cool slightly. Process the soup in a blender or food processor until smooth. Add the chopped mint and salt; process just to mix.\ 4. Pour the soup into a large bowl; stir in the buttermilk. Chill the soup, covered, in the refrigerator for several hours.\ 5. Serve chilled, garnished with sprigs of mint.\ Serves 6-8\ Low Fat Zucchini Frittata\ There's room in every diet for a vegetable-rich egg dish. Here most of the fat is eliminated, but not the flavor.\ 1 egg\ 5 egg whites\ 2 tablespoons grated Parmesan cheese\ 1 tablespoon chopped fresh parsley\ 1 teaspoon chopped fresh basil, or 1/4 teaspoon dried\ 1/8 teaspoon freshly ground black pepper Salt Olive oil cooking spray\ 1 cup diced zucchini\ 1/2 cup diced mushrooms\ 1/4 cup sliced scallions, white and tender green parts\ 1 clove of garlic, minced\ 1/2 cup grated skim-milk mozzarella\ 1. Preheat the oven to 350ªF. Coat a 1-quart baking dish with nonstick cooking spray.\ 2. In a small mixing bowl, beat the whole egg and the egg whites until blended. Beat in the Parmesan cheese, parsley, basil, black pepper, and salt to taste.\ 3. Coat a large nonstick skillet with olive oil cooking spray and heat over medium-high heat. Add the zucchini, mushrooms, scallions, and garlic. Saute until the mushrooms have given up their juice, 5 to 8 minutes.\ 4. Remove the skillet from the heat and pour in the eggs. Transfer the mixture to the baking dish.\ 5. Bake, uncovered, for about 10 minutes, until the eggs are set.\ 6. Sprinkle the mozzarella on top. Bake for about 5 minutes, until the cheese is melted.\ 7. Slice the frittata into wedges or squares and serve hot.\ Serves 3
Preface\ 1 Becoming Acquainted with Squash\ 2 Starters, Salads & Soup\ 3 Vegetarian Main Dishes\ 4 Seafood, Chicken & Meat Main Dishes\ 5 Summer Squash Side Dishes\ 6 Winter Squash Side Dishes\ 7 Breads and...\ 8 Desserts\ 9 Pickling, Preserving & Freezing Appendix 1: Play Zucchini Bingo Appendix 2: Metric Conversion and U.S. Equivalents Appendix 3: Sources Index\
\ Library JournalGarden Way's Zucchini Cookbook was first published in 1990 and revised in 1997. This latest edition, retitled and revised by prolific cookbook author Andrea Chesman (The Vegetarian Grill, etc.), includes 90 new recipes, and many of the older ones have been reworked; there are also new boxes and sidebars. As most gardeners know, a glut of zucchini is a common problem (Chesman quotes one grower who suggests discovering a way to dry out the squash and use it as firewood), and appealing recipes using the vegetable are always welcome. Chesman also includes recipes made with winter squashes as well as pattypan, chayote, and other summer squashes. For most collections. Copyright 2002 Cahners Business Information.\ \
