RECIPE SECTION - Over 10,000 Recipes


 You are here > Home > Recipes

Vegetable Recipes• Pumpkin to Yucca •SQUASH: ZUCCHINI RECIPES >>> >  Italian Zucchini Bake, Dutch Oven



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



Outdoor Dutch Oven Cookbook
by Sheila Mills
Yield: 6 to 8 servings



• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 3 cups shredded zucchini (squeeze out all excess moisture)
• 1¼ cups rolled oats
• 1 ounce mozzarella cheese, grated (1/4 cup)
• 1 egg, slightly beaten
• 1/2 teaspoon dried basil, crushed
• 1/2 teaspoon salt (optional)
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup tomato sauce


Heat olive oil in 10" Dutch oven or skillet, add onion, and sauté until tender. Transfer onion to large bowl and add zucchini, oats, mozzarella cheese, egg, basil, salt, and pepper. Mix well. Pour mixture into Dutch oven or 1½-quart casserole dish. Spread tomato sauce evenly over the top.

Bake in Dutch oven for 30 minutes, or in 350°F conventional oven for 30 minutes.

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2018
James T. Ehler and unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact Us   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  





Popular Pages