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Season with a few spices and pour the zucchini, ground beef, and rice mixture into a casserole dish. Now bake the casserole for about 15 to 20 minutes, until the cheese is melted and bubbling.
Yes, that huge zucchini can taste good — if you treat it right. Cook the rice for this recipe vegetable or chicken broth for richer flavor. If you’ve got a 2-pound zucchini, double the recipe ...
Chicken and zucchini are the perfect match for simple and delicious summer dinners that will tempt your family to the table.
When hot, add the zucchini, 1 teaspoon salt and pepper to taste. Cook, stirring occasionally, until the zucchini is almost tender but still a little crisp, about 4 minutes. Add the onion and garlic.
Lightly oil a large heavy flameproof casserole or Dutch oven with a tight fitting lid (4- to 5-quart capacity). 2. Heat a large nonstick skillet over medium heat.
In a large bowl, beat eggs with a fork; stir in egg whites, cooked rice, corn, chiles, cheeses and zucchini mixture. Mix well. Pour into a 9-by-13-inch baking dish coated with cooking spray.
Combine the zucchini, onion, cheese, beaten eggs, salt, pepper, chiles and tomatoes in a mixing bowl, then pour into the casserole. Top with the corn bread stuffing mix and dot with butter. 4 ...
Prep time 20 minutes. Cook time 35 minutes to 45 minutes. Serves 8 to 10. Ingredients. Cooking spray. 2 1/2 pounds zucchini (6 to 8 medium). 1 small yellow onion, finely chopped or grated (about 1 cup ...
Preheat the oven to 350°. In a 12-inch ovenproof skillet, melt 2 tablespoons of the butter in the vegetable oil. Add the chopped zucchini and onion, season with salt and pepper and cook over ...
1. Set the oven to 375 degrees. Oil a 9-by-13-inch baking dish. 2. In a large flameproof casserole over medium-high heat, heat 1 tablespoon of the oil. Add the onion and garlic. Cook, stirring ...
1/3 cup olive oil. Salt and pepper to taste. 1 10-ounce package frozen chopped spinach, thawed and drained. 6 eggs. ½ teaspoon salt. 1 cup grated Parmesan cheese, plus extra for top ...