Zucchini Mousse au Gratin
Serves 4 to 6
6 medium zucchini (about 1 1/2 pounds)
3 tablespoons butter
4 green onions, chopped
1/4 cup chopped parsley
1 tablespoon fresh dill or 1 teaspoon dried
1 teaspoon salt
1/8 teaspoon pepper
2/3 cup sour cream
3 to 4 tablespoons freshly grated Parmesan cheese
Preheat oven to 375. Grate zucchini and let stand in a colander for 20 minutes to drain. In a skillet melt butter and saute onions until soft and transparent. Stir in parsley, dill, salt, pepper, and sour cream. Add the drained zucchini, then pour into a 1-quart casserole, sprinkle cheese on top, and bake for 30 minutes.
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Zucchini Casserole
Serves 6 to 8
3 pounds zucchini
4 eggs, beaten
1/2 cup milk
1 4-oz can diced green chilies
1/4 cup chopped parsley
1 pound Monterey Jack cheese, cubes
1 teaspoon salt
2 teaspoons baking powder
1 cup bread crumbs
2 tablespoons butter
Preheat oven to 350. Cube zucchini and steam until just barely tender. Combine eggs, milk, chilies, parsley, cheese, salt, and baking powder. Toss in zucchini and mix well. Transfer mixture to a buttered casserole that has been dusted with half the bread crumbs, then sprinkle the top with remaining bread crumbs and dot with butter. Bake for 45 minutes or until cooked through and lightly browned.
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Zucchini Flan
Serves 6
1 pint Ricotta cheese
2 egg yolks
1/2 teaspoon salt
1 teaspoon dried marjoram, crumbled
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon dried tarragon, crumbled
2 tablespoons butter
1 1/2 pounds zucchini, sliced
1 small onion sliced thin
1 clove garlic, minced
2 more tablespoons butter, melted
1/2 cup fresh grated Parmesan cheese
Preheat oven to 400. In mixing bowl combine ricotta cheese, egg yolks, salt, marjoram, thyme, and tarragon. Set aside. Melt 2 tablespoons butter n a skillet and saute zucchini, onion, and garlic, stirring, until zucchini is just tender-crisp. Butter a 2-quart shallow casserole and put in it half the zucchini mixture. Spread ricotta cheese mixture over it, and top with remaining zucchini. Sprinkle with Parmesan cheese, pour melted butter over, and bake, uncovered for 20 minutes or until heated through and lightly browned.
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Pickled Zucchini
4 pounds zucchini, thinly sliced crosswise
1 pound onions, thinly sliced
1/2 cup kosher salt
1 quart cider vinegar
2 cups sugar
2 teaspoons celery salt
2 teaspoons turmeric
2 teaspoons dry mustard
2 teaspoons mustard seed
2 teaspoons celery seed
1 sweet red pepper, cut into thin julienne strips
Cover zucchini and onions with salt and water to cover and let stand for 1 hour, stirring occasionally. Drain well, using hands to gently press out moisture. In a large sauce pan, bring remaining ingredients to a boil. Add zucchini and onions, turn off heat, and let stand for 1 hour. Return to heat and bring to a boil. Remove from heat. Fill sterilized jars to within 1 inch of top and seal. Let stand for 24 hours and tighten lids once more. Then turn jars upside down for 48 hours. Store in a cool place.
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