NOT taken from your site - this recipe is from my recipe club - we share recipes constantly, so as far as I'm concerned it's Joanie's recipe.
Huh, you lost me there?
Originally Posted by Mama Mangia
Jafo - forget it! Joanie comes in as a guest - and she plants tons of zucchini every year and has a huge collection of zucchini recipes. She has the same recipe that you say is yours - she got it from a different site and not your site - and she called me to tell me to tell me to post where I got it from - not looking to see who posted the recipe - and yada yada yada - so I posted where I got my recipe from - (Joanie) - and she fouls up everything anyway! But - listening to her and not looking for myself - oh well!!!! I just posted a recipe from Joanie!
But anyway - the recipe that you say is yours - she got off another site - but it wasn't your site.
That's the sad part about posting recipes on line - you never know where they are going to turn up!
Ok, well the site she got it from may have gotten it from mine. Funny because I remember when I made that recipe. My mother in law dropped me off a ton of zucchini and I had no idea what to do with it all. I had recently purchased a new deep fryer so I basically threw that recipe together figuring it would work and it did.
I worked a deep fryer in a restaurant for years cooking seafood and learned a thing or two about it.
It was one of my "make it off the top of your head" recipes which is why I am a little shocked someone else has it word for word, but who knows...
This week we cobbled on the ingredient of the week for the next recipe of the week, which is Oven Zucchini Chips. These are highly recommended.
I see a lot of recipes for beer as an ingredient, like beer battered ###### or beer cooked chicken, etc. I even have a recipe for a spagetti sauce with one or two beers in it (equal parts in the cook).
Originally Posted by Jafo232
My question is doesn't it make a difference which beer you use? The wine rule - don't cook with it if you wouldn't drink it - surely applies, but there must be better beers to cook with, aren't there?
Originally Posted by KYHeirloomer
Thank you, you were agreat help.
Between all the lite, dark, ales, stout - it has to be your choice. There are many recipes that call for a specific type of beer/ale. I love beer battered fish and onion rings - a bottle of Bud or Labatt's works fine for me. We are not drinkers - never had a drink in my life - but I have cooked with Bud or Labatt's (regular not lite) which I have to steal from a friends house - or trade a baked cake or pie for one! LOL
Originally Posted by sourava
Zucchini squash casserole
One of our favorites. We use freshly grated Parmesan cheese when we make this.
2 to 3 tablespoons canola oil
3 to 5 zucchini (cut up)
1 large onion (shredded)
1 can tomatoes (or equal amount of fresh or in a pinch, 1 can tomato sauce)
Sugar, salt, pepper, garlic (to taste)
Heat canola oil in a skillet. Add zucchini, onions, and tomatoes. Bring to a boil and cook until tender and liquids have cooked out. Add seasonings. Place the casserole and sprinkle with crumbs and Parmesan cheese. Bake in a 350° oven until crumbs are crunchy.
Zucchini cooked in skillet
More with Parmesan!
1 tbsp canola known oil
1 stalk celery, chopped fine
1/4 cup onion, chopped
3 medium zucchinis, quartered lengthwise, then cut into 1/2" thick pieces
2 small tomatoes (about a half pound), cut into eighths
2 tablespoons ketchup
dash of pepper
pinch of oregano
Cook celery and onion in a 10 inch skillet over medium heat in canola oil until tender (about five minutes). Stir in remaining ingredients. Cook 10 minutes longer, stirring occasionally until zucchini is tender-crisp. Sprinkle top with Parmesan cheese. Makes 4 servings.