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11 pounds zucchini or other summer squash (AP) (10 lb EP) (11 to 12 lb)
4 ounces margarine, melted
1 tablespoon salt
1 teaspoon white pepper
Serving: 50
1. Wash squash and remove ends. Do not pare. Cut into slices or spears. Steam or simmer until tender.
2. Pour margarine over squash and sprinkle with salt and pepper.
Notes: 1 tsp garlic or onion salt may be substituted for part of salt.
1/2 cup Parmesan cheese may be sprinkled over zucchini before serving.
Seasonings for squash: Basil, chives, coriander, dill, garlic, ginger, marjoram, oregano, rosemary, savory, tarragon.
VARIATIONS:
French Fried Zucchini.
sour cream, 1 cup chopped green onions, and 1 oz shredded carrots. Combine with zucchini. Mix 1 lb 12 oz herb-seasoned bread crumbs and 8 oz melted margarine and spread half in a 12x20x2-inch counter pan. Pour zucchini mixture over crumbs. Top with remaining crumbs. Bake at 350°F for 30-40 minutes or until heated through. Other vegetables such as broccoli, asparagus, cauliflower, or French-cut green beans may be used in this casserole.
Zucchini and Summer Squash. Wash and slice 5 lb zucchini and 5 lb yellow summer squash. Cook until just tender. Season with 8 oz melted margarine, salt and pepper to taste. Add 2 lb cherry tomatoes just before serving.
Zucchini and Tomato Casserole. In 12x20x2-inch counter pan, layer 7 lb zucchini, 3 lb fresh tomatoes, peeled and chopped, and 1 lb chopped onion. Salt and pepper lightly. Sprinkle 1 lb grated cheddar cheese and 1 lb bacon, cooked and crumbled, over top. Cover with buttered bread crumbs. Bake covered at 400°F for about 1 hour, uncovered for the last 20 minutes.
11 pounds zucchini or other summer squash (AP) (10 lb EP) (11 to 12 lb)
4 ounces margarine, melted
1 tablespoon salt
1 teaspoon white pepper
Serving: 50
1. Wash squash and remove ends. Do not pare. Cut into slices or spears. Steam or simmer until tender.
2. Pour margarine over squash and sprinkle with salt and pepper.
Notes: 1 tsp garlic or onion salt may be substituted for part of salt.
1/2 cup Parmesan cheese may be sprinkled over zucchini before serving.
Seasonings for squash: Basil, chives, coriander, dill, garlic, ginger, marjoram, oregano, rosemary, savory, tarragon.
VARIATIONS:
French Fried Zucchini.
sour cream, 1 cup chopped green onions, and 1 oz shredded carrots. Combine with zucchini. Mix 1 lb 12 oz herb-seasoned bread crumbs and 8 oz melted margarine and spread half in a 12x20x2-inch counter pan. Pour zucchini mixture over crumbs. Top with remaining crumbs. Bake at 350°F for 30-40 minutes or until heated through. Other vegetables such as broccoli, asparagus, cauliflower, or French-cut green beans may be used in this casserole.
Zucchini and Summer Squash. Wash and slice 5 lb zucchini and 5 lb yellow summer squash. Cook until just tender. Season with 8 oz melted margarine, salt and pepper to taste. Add 2 lb cherry tomatoes just before serving.
Zucchini and Tomato Casserole. In 12x20x2-inch counter pan, layer 7 lb zucchini, 3 lb fresh tomatoes, peeled and chopped, and 1 lb chopped onion. Salt and pepper lightly. Sprinkle 1 lb grated cheddar cheese and 1 lb bacon, cooked and crumbled, over top. Cover with buttered bread crumbs. Bake covered at 400°F for about 1 hour, uncovered for the last 20 minutes.
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