Zucchini Romano Recipes
ZUCCHINI ROMANO MUFFINS
the shredded zucchini retains its green color and adds moisture...Pecorino Romano is a sharp, tangy cheese made from sheep's milk. Add more black pepper if you like a lot of spice..
Provided by grandma2969
Categories Breads
Time 27m
Yield 12 medium muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 400*.
- Lightly butter, or spray with non stick spray or line with paper liners.12 muffin cups.set aside.
- Combine flour, cheese, sugar, baking powder,baking soda, pepper and salt in a large bowl, stir till blended.
- In a seperate bowl, whisk together the milk, zucchini, oil and eggs.Add to the dry ingredients all at once and fold together just until evenly moistened. Do not over mix.
- Divide the batter evenly among the muffin cups. Sprinkle each muffin with a little cheese, if desired.
- Bake until a toothpick inserted in the center comes out clean.22-25 minutes.
- Cool on a wire rack before removing frompan.
Nutrition Facts : Calories 180.9, Fat 7.3, SaturatedFat 2, Cholesterol 37.5, Sodium 255.6, Carbohydrate 22.9, Fiber 0.9, Sugar 1.4, Protein 5.7
TO DIE FOR ZUCCHINI AND TOMATOES !!!!
OK this is sooooooooo Good. I could eat this 3 times a night and not get sick of it. Zesty and spicy and very tasty.The tomatoes really add to the flavor
Provided by Shirl J 831
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Chop finely the onion.
- Slice the zucchini (not to thick).
- Saute the zucchini with the onion, garlic.
- Add all your seasonings.
- Saute this for a few minutes in a pan sprayed with butter pam.
- Do not saute too long as you do not want the zucchini soft.
- Add the tomatoes and simmer few minutes.
- Remove from heat and serve on plates adding parmesan cheese on top.
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