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July 11, 2014
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Rocky Mountain Recipes 7-14-14

Pasta with Ratatouille Sauce
Sharon Raasch • Imperial, Neb.
1 Tbsp. Corn Oil
2 med Eggplant, raw
1 large Peppers, sweet, red, raw
1 large Peppers, sweet, green, raw
2 med Squash, summer, zucchini, includes skin, raw
1 whole Sweet potato, raw
1 large Onions, raw
5 Garlic cloves, raw
1-1/2 c. Basil, fresh
1/2 c. Spearmint, fresh
28 oz Tomatoes, red, ripe, canned, whole, regular pack
2 t. Cider Vinegar
3/4 t. Black Pepper
1/2 t. Sugars, granulated
1/4 t. Cayenne Pepper
8 oz. Macaroni, dry, enriched
In a large, nonstick skillet, warm the oil over medium-high heat until hot but not smoking. Stir in the eggplant, bell peppers, zucchini, sweet potato, onion, and garlic. Stir-fry until the vegetables begin to soften, about 10 minutes. Stir in 2 tablespoons each of the basil and mint. Reduce the heat to medium-low, cover, and cook until the vegetables are very tender, about 10 minutes. Remove the large pieces of red bell pepper from the skillet and place them in a food processor. Add the 3/4 cup tomato juice and 3 of the canned tomatoes to the processor and process to puree. Return the puree to the vegetables, then add the remaining tomatoes, vinegar, black pepper, sugar, and red pepper flakes, and bring to a boil over medium-high heat, breaking up the tomatoes with a spoon. Reduce the heat to low and simmer while you cook the pasta Bring a large pot of water to a boil. Add the ziti and cook until al dente, 10 to 12 minutes, or according to package directions. Drain the pasta in a colander and transfer to individual dinner plates. Spoon the ratatouille sauce over the ziti. Sprinkle the remaining basil and mint on top and serve.

Zucchini Fries
Marlene Maurer • Lakewood, Colo.
Nonstick cooking spray
1 1/2 c. Panko
3/4 c. Parmesan, shredded
1 1/2 t. Italian seasoning
1/4 to 1/2 t. Cayenne pepper
Coarse salt
Ground pepper
2 large Egg whites
2 large Zucchini, halved crosswise and cut into 1/2-inch wedges, (1-1/4 pounds total)
Preheat oven to 425 degrees with tacks in upper and lower thirds. Lightly coat two rimmed baking sheets with cooking spray. In a wide, shallow dish, mix together Panko, Parmesan, Italian seasoning, cayenne, 3/4 t. Salt and 1/4 t. Ground pepper. In a medium bowl, lightly beat egg whites. Working with one at a time, dip zucchini wedges in egg whites , then breadcrumb mixture, pressing to adhere. Arrange on sheets in a single layer. Bake until coating is golden brown and crisp, 20 minutes, flipping zucchini and rotating sheets halfway through. Season to taste with salt and pepper. Serve immediately.

Zucchini Casserole
Marcey Dyer • Pierce, Colo.
1 stick butter, melted
1 pkg. Stove Top stuffing
2 c. Zucchini, cubed, cooked and drained
1 c. Carrots, grated
1 small Onion, chopped
1 can Cream of chicken soup
1 c. Sour cream
Grated cheese
Combine melted butter with stuffing and put into 8x10 inch baking dish, reserving 1 cup for topping. Mix together zucchini, carrots, onion, soup and sour cream. Pour over stuffing. Top with reserved stuffing and grated cheese. Bake in 350 degree oven for 30 minutes.

Stuffed Zucchini
Joyce Ramey • Greeley, Colo.
1 medium Zucchini
1-1/2 oz. Cream cheese
1 medium Onion, minced
1/4 t. Salt (optional)
1/4 t. Pepper
1/2 c. Sour cream
Place whole unpeeled zucchini in boiling water to cover. Do not cover pan. Reduce heat and simmer until nearly tender, approximately10 minutes. Allow zucchini to cool to handling temperature. Cut each in half lengthwise. Scoop out seeds into a bowl. Mix with cream cheese, minced onion, salt and pepper. Stuff this mixture into the zucchini halves, arranging them in a buttered baking dish. Spoon sour cream evenly over top of each. Sprinkle with paprika. Bake in 325 degree Fahrenheit oven for 10 minutes. Serve immediately.

Cream Cheese Zucchini Bread Loaf
Kathy Kuhlmann • Longmont, Colo.
1 c. Sugar
1/2 c. Packed brown sugar
1 c. Canola oil
1 t. Vanilla
8 oz. cream cheese, softened
2 c. All-purpose flour
1 t. Baking soda
1 t. Baking powder
1 t. Salt
1 t. Cinnamon
1/2 t. Nutmeg
1 1/2 c. Pecans, chopped (optional)
2 c. Zucchini, shredded (about 2 medium)
Preheat oven to 350 degrees. Beat eggs, sugar, oil and vanilla 2-3 minutes until smooth. Add cream cheese and beat until blended. In a separate bowl, combine dry ingredients. Slowly add flour mixture to egg mixture, beating constantly until combined. Fold in nuts and zucchini. Pour evenly into two greased and floured 9-by-5-inch loaf pans. Bake for 1 hour or until a toothpick inserted in center of loaf comes out clean. Cool for 10 minutes in pan before turning out.

Zucchini Bread
Chris Bryant • Johnson City, Tenn.
1 c. Salad oil
3 Eggs, slightly beaten
2 c. Sugar
2 c. Grated raw zucchini
2 t. Vanilla
3 c. All-purpose flour
1 t. Soda
1/4 t. Baking powder
1 t. Salt
3 t. Ground cinnamon
1 c. Walnuts or pecans
Combine oil, eggs, sugar, zucchini and vanilla in a large mixing bowl. Blend well. Stir in flour, soda, baking powder, salt and cinnamon. Do not beat. Stir in nuts. Spoon batter into two well-greased loaf pans. Bake in 325 degree oven for 1-1/2 hours or until done.

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The Fence Post Updated Jul 11, 2014 04:16PM Published Oct 20, 2014 10:43AM Copyright 2014 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.