Vegetables & Side Dishes

Zucchini Crescent Pie

Summary

Yield
6 Servings
SourceSandi Snider (1985)
Prep time
40 minutes
Cooking time
30 minutes
Total time
1 hour, 10 minutes

Ingredients

4 c
zucchini (thinly sliced, unpeeled)
1 c
onion (coarsely chopped)
1⁄4 c
butter (or margarine)
1⁄2 c
parsley (chopped, or 2 T dried flakes)
1⁄2 t
salt
1⁄2 t
pepper
1⁄4 t
garlic powder
1⁄4 t
basil
1⁄4 t
oregano
3
eggs
2 c
Muenster (shredded, or mozzarella or brick cheese)
1 pk
Pillsbury crescent rolls (8-oz)
2 t
Dijon mustard

Instructions

Heat oven to 375°. In 10-inch skillet, cook zucchini and onions in butter until tender, about 10 minutes. Stir in parsley and seasonings. In a large bowl, blend eggs and cheese. Stir this into vegetable mixture. Separate crescent roll dough and place the triangle-shaped pieces into an 11-inch quiche pan. Or use a 12 x 8-inch baking dish and unroll segments side by side. Press over bottom and up sides to form a crust. Spread crust with mustard. Pour vegetable mixture evenly over crust. Bake for 18 to 20 minutes, or until knife comes out clean. Let stand 10 minutes before serving. To reheat, cover loosely with foil. Heat at 375° for 12 to 15 minutes.

Tasty Zucchini Casserole

Summary

Yield
1 Servings
SourceToni Tessman (1982)
Prep time
20 minutes
Cooking time
50 minutes
Total time
1 hour, 10 minutes

Ingredients

6 c
zucchini (sliced)
1⁄2 c
onion (chopped)
1 cn
cream of chicken soup
1 c
sour cream
1 c
carrots (shredded)
 
salt (to taste)
 
pepper (to taste)
1⁄2 pk
herb-seasoned stuffing mix (8-oz)

Instructions

Cook zucchini and onions together over low heat 5 minutes. Drain well. Combine remaining ingredients together. Add zucchini and onions. Place in buttered 9 x 13-inch baking dish. Cover with foil. Bake at 350 degrees for 45 minutes.

Zucchini Bake

Summary

Yield
6 Servings
SourceMeribah Howarth (1980)
Prep time
30 minutes
Cooking time
45 minutes
Total time
1 hour, 15 minutes

Ingredients

1 c
sharp cheddar cheese (shredded)
1⁄2 c
cottage cheese
4
eggs (beaten)
3 T
parsley (minced, fresh)
1 1⁄2 t
salt
1⁄4 t
pepper (freshly ground)
1⁄4 lb
zucchini (sliced into 1/4-inch rounds)
3⁄4 c
bread crumbs
1⁄4 c
Parmesan cheese (grated)
1⁄4 c
butter (1/2 stick, or margarine)

Instructions

Preheat oven to 375°. Grease 2-quart baking dish. Combine first 6 ingredients. Place layer of zucchini in baking dish. Alternate with layers of cheese mixture. Combine bread crumbs and Parmesan cheese. Then sprinkle over casserole. Dot with butter. Tent with foil and bake 25 minutes at 375°. Remove foil and bake an additional 20 minutes, until top is browned. Serves 6 to 8.

Carrot & Zucchini Julienne

Summary

Yield
6 Servings
SourceGale McLinn (2001)
Prep time
20 minutes
Cooking time
30 minutes
Total time
50 minutes

Ingredients

5
carrots (medium, peeled)
4
zucchini (medium, scrubbed)
1 1⁄2 t
salt
5 T
butter
1 T
lemon juice
1⁄2 t
sugar
1⁄4 t
pepper (freshly ground)
1⁄8 t
nutmeg

Instructions

Cut carrots and zucchini into 3 x 1/8-inch strips. Bring 2 quarts of water to boil. Add 1 teaspoon salt. Put zucchini in strainer and immerse in boiling water for 2 minutes only. Remove and rinse in cold water; drain on paper towels. Repeat with carrots, but boil for 3 minutes. Cover the vegetables and let stand at room temperature for not more than 6 hours. Using a large skillet, melt butter. Add lemon juice, sugar, pepper and nutmeg; combine well. Add vegetables and heat through.

Carrots Lyonnaise

Summary

Yield
6 Servings
SourceTheresa Anderson (1999)
Prep time
20 minutes
Cooking time
25 minutes
Total time
45 minutes

Ingredients

1 lb
carrots
1
bouillon cube (chicken)
1 1⁄4 c
water (divided)
4 T
margarine
1
onion (medium, or 1 bunch green onions)
1 T
all-purpose flour
1⁄4 t
salt
1 ds
pepper

Instructions

Pare carrots and cut in julienne strips. Dissolve bouillon cube in 1/2 cup boiling water. Add carrots and cook until tender. Meanwhile, melt margarine in skillet. Add onions and cook until soft. Remove onion. Stir in flour, salt and pepper. Add 3/4 cup water and stir until thickened. Put carrots and onions in a casserole dish and pour over sauce.

Carrots Au Gratin

Summary

Yield
8 Servings
SourceDiane Bare (1992)
Prep time
20 minutes
Cooking time
45 minutes
Total time
1 hour, 5 minutes

Ingredients

1⁄2 c
Kellogg's cornflake crumbs
1⁄3 c
margarine or butter (melted)
1⁄3 c
onion (chopped)
3 T
flour
1⁄2 t
salt
1⁄8 t
pepper
1 1⁄2 c
milk
1 c
American cheese (shredded)
4 c
carrots (cooked, sliced, drained, about 1 1/2 lbs)
1 T
parsley flakes

Instructions

Combine crumbs and 2 tablespoons of the margarine; set aside. Add onion to remaining margarine. Sauté over low heat. Add flour, salt and pepper. Stir in milk. Increase heat to medium; cook until bubbly and thickened, stirring constantly. Add cheese; stir until smooth. Stir in carrots and parsley flakes. Spread in shallow 1 ½-quart baking dish. Sprinkle with crumb mixture. Bake in 350° oven about 20 minutes, or until bubbly and crumbs are golden brown.

Conservative Carrots

Summary

Yield
6 Servings
SourceLinda Brooks (1972)
Prep time
20 minutes
Cooking time
1 hour
Total time
1 hour, 20 minutes

Ingredients

5 c
carrots (about 2 bunches, cut in 1-inch chunks)
1
onion (small, chopped)
1⁄4 c
parsley (chopped)
1 t
sugar
1 1⁄4 t
salt
1⁄8 t
pepper
1⁄2 c
water

Instructions

Place ingredients in 1 1/2 - quart casserole. Cover and bake at 350 degrees for 1 hour, or until tender.

Peas with Water Chestnuts

Summary

Yield
6 Servings
SourceMildred Smith (1974)
Prep time
20 minutes
Cooking time
25 minutes
Total time
45 minutes

Ingredients

2 pk
frozen peas (10-oz)
2 T
butter (or margarine)
1 cn
button mushrooms (6-oz, drained)
1 cn
water chestnuts (8 1/2-oz, drained, thinly sliced)
1 c
green onions (cut in 1-inch pieces)
3⁄4 t
ginger
1⁄4 t
nutmeg
1 cn
chicken broth
2 T
cornstarch
1 t
salt
1⁄8 t
garlic salt
1⁄8 t
pepper

Instructions

In saucepan, break up frozen peas. Add buffer, mushrooms, water chestnuts, green onions, ginger, nutmeg and all but 1/4 cup chicken broth. Cover and simmer over low heat 6 to 8 minutes. In a cup, blend cornstarch and remaining 1/4 cup chicken broth. Stir until smooth. Stir into peas. Cook slowly, stirring constantly until liquid thickens and boils. Add salt, garlic salt and pepper. Simmer 2 or 3 minutes more. Serves 6 to 8.

Green Peas

Summary

Yield
4 Servings
SourcePeg Craighead (1978)
Prep time
10 minutes
Cooking time
20 minutes
Total time
30 minutes

Ingredients

1 c
heavy cream
1 pk
frozen peas (10-oz)
2 T
chopped onion
2 T
dill (snipped, fresh)
1 1⁄2 T
butter

Instructions

In a heavy skillet, heat butter until it is foaming. Sauté onions for 1 minute, stirring, then add frozen peas. Stir until coated with butter. Add cream, salt and pepper. Simmer until peas are tender and the cream slightly thickened.

Spinach Pie

Summary

Yield
6 Servings
SourceDelores Smith (1991)
Prep time
15 minutes
Cooking time
50 minutes
Total time
1 hour, 5 minutes

Ingredients

1 pk
frozen chopped spinach (thawed and squeezed dry)
1⁄4 t
salt (optional)
3
eggs
5 T
flour
2 c
cottage cheese
2 c
cheddar cheese (shredded)

Instructions

Mix eggs, flour, and salt. Add cheeses. Mix well and add spinach. Bake in a buttered pie plate at 350° for 50 to 60 minutes, until brown.

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