Betty Crocker Zucchini Salad Recipes

Steps:

• Spread sesame seed in 8-inch skillet; cook and stir over medium-low heat for about 5 minutes or until golden brown, stirring constantly. Remove seed from skillet; set aside.
• Quarter cucumber and zucchini lengthwise; cut into 1/2-inch thick slices.
• In small bowl, combine soy sauce, vinegar and sugar; mix well. Add cucumbers and zucchini; toss gently until well coated. Sprinkle with sesame seed.

Steps:

• Using vegetable peeler or mandolin slicer, cut zucchini lengthwise into thin ribbons.
• In medium bowl, beat oil, vinegar, dill, mustard and honey with whisk until well blended. Stir in salt and pepper to taste. Add zucchini; toss gently to coat. Let stand 10 minutes.
• Divide zucchini evenly among 4 serving plates. Top each with feta cheese.

Steps:

• Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.
• In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. Stir in remaining ingredients except nuts and raisins. Stir in nuts and raisins. Divide batter evenly between 8-inch pans or pour into 9-inch pan.
• Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.
• Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Steps:

• In small jar with tight-fitting lid, shake dressing ingredients.
• In large bowl, mix zucchini, bell pepper and jicama. Pour dressing over mixture; stir gently.
• Arrange lettuce on 4 individual salad plates or large serving platter. Spoon salad mixture over lettuce.

Steps:

• Toss letuce and romaine with oil until leaves glisten. Add zucchini, onions, radishes, and cheese. Mix vinegar, salt, monosodium glutamate, garlic and pepper; toss with salad.

Steps:

• Mix vinegar, salt, pepper and garlic in large salad bowl; toss with mushrooms. Let stand 15 minutes. Toss spinach and oil until leaves glisten. Toss mushroom mixture with spinach.

Steps:

• Heat 2 inches of salted water to boiling. Add zucchini. Cover and heat to boiling. Cook for 8 to 10 minutes, or just until tender. Drain and cool slightly. Cut in half lengthwise. Scoop out the pulp and set aside. Place zucchini in a 9 x 13 pan and set aside.
• In a skillet, melt butter. Add onion and cook until tender. Add chopped pulp, green peppers, pimiento and stuffing mix. Mix together and use to stuff the zucchini halves. Sprinkle each with shredded cheese.
• To serve immediately:.
• Bake uncovered in a 350* oven for 25 - 30 minutes, or until hot and cheese is melted.
• To serve the next day:.
• After stuffing, cover and refrigerate no longer than 24 hours. When ready to serve, Remove dish from fridge 40 minutes before cooking. Bake at 350* for 30 - 35 minutes.

Steps:

• For the dressing: Dissolve sugar in hot water then blend with the vinegar, salt, and peppers. .
• Arrange in alternate layers: 2 medium CUCUMBERS, scored with a fork, not peeled but sliced very thinly and 2 medium ZUCCHINI, raw, same size as cucumbers, prepared the same way.
• Drain any water formed from cucumbers before adding the dressing.
• Allow vegetables to marinate in the dressing at least 1 hour before serving.
• Serve with meat, fish, or poultry.

Steps:

• Heat broth to boiling in 1-quart saucepan; remove from heat. Stir in couscous. Cover and let stand 5 minutes.
• Mix couscous, zucchini and bell pepper in medium glass or plastic bowl. Shake remaining ingredients except lettuce leaves in tightly covered container. Pour over couscous mixture; stir to coat.
• Cover and refrigerate at least 1 hour. Serve on lettuce leaves.

Steps:

• Move oven rack to low position so that tops of pans will be in center of oven.
• Heat oven to 350 degrees.
• Grease bottoms only of 2 loaf pans, 8 1/2 X 4 1/2 X 2 1/2 inches or 1 loaf pan, 9X5X3 inches, with shortening.
• Mix zucchini, sugar, oil, vanilla, and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
• Bake 8-inch loaves for 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour to 20 minutes, until tootpick inserted in center comes out clean. Cool 10 minutes in pans on wire rack. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack.
• Cool Completely before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Steps:

• Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans, 9x5x3 inches or 3 loaf pans 8.5x4.5x2.5 inches.
• Mix shortening and sugar in large bowl. Add eggs, zucchini and water.
• Blend in the rest of the ingredients.
• Pour into pans.
• Bake 60-70 minutes, or until toothpick inserted into center comes out clean.
• Cool slightly before removing from pans. Cool completely before slicing. Wrap and refrigerate no longer than 10 days.