Cheddar Zucchini Puff From Better Homes Gardens Recipes

CHEDDAR-ZUCCHINI PUFF (FROM BETTER HOMES & GARDENS)

Steps:

• In medium saucepan, cook zucchini (or squash), covered, in a small amount of boiling water for 3-5 minutes or till tender. Drain well. Spread evenly in 8 x 1 1/2" round baking dish (or 8"square).
• In a bowl combine sour cream, egg yolk, flour, onion salt, and pepper. Stir in cheese. In a bowl, beat egg white till stiff peaks form (tips stand straight). Fold beaten egg white into sour cream mixture. Spoon atop squash.
• In a small bowl, combine bread crumbs and melted butter. Sprinkle over egg mixture. Bake in a 350 oven for 20-25 minutes or till golden. Makes 6 servings.

ZUCCHINI-CHEESE PUFF

Steps:

• In a large colander, mix the zucchini with the salt and let stand for 20 minutes.
• Press the zucchini with a wooden spoon to extract the liquid.
• Heat the oil in a heavy 10-inch skillet over moderate heat.
• Sauté the onion until soft, about 5 minutes.
• Preheat the oven to 350°F.
• In a large bowl, mix the eggs and ricotta.
• Stir in the zucchini, onion, cheddar cheese, bread crumbs, parsley, basil, and pepper.
• Pour into a lightly oiled, 1 1/2-quart souffle dish or casserole.
• *At this point the mixture can be stored.
• Refrigerate in the tightly covered casserole for up to 12 hours.
• •Bake, uncovered, until the center is set, 45 to 55 minutes.
• The mixture will rise slightly.
• Serve immediately with buttered mixed vegetables and Yeast Corn Rolls.
• Serves 4.
• Enjoy!
• •Serving later:.
• Preheat the oven to 350PF.
• Proceed as above with baking except bake 60 to 70 minutes.

ZUCCHINI CHEDDAR BISCUITS

Steps:

• In a large skillet, melt butter. Add onion; saute until tender. In a large bowl, combine the biscuit mix, parsley, basil, thyme and onion mixture. In another bowl. whisk eggs and milk. Stir into biscuit mixture just until combined. Fold in zucchini and cheese. , Drop by 1/4 cupfuls 2 in. apart onto greased baking sheets. Bake at 400° for 10-14 minutes or until golden brown. Serve warm. Refrigerate leftovers.

ZUCCHINI PUFFS

Steps:

• In a large bowl, combine zucchini, eggs, onion, and garlic. Blend in baking mix, salt and pepper.
• Heat 1/2 inch of oil in deep-fryer to 375 degrees F (190 degrees C).
• Drop batter by spoonfuls into hot oil, and fry until evenly brown and fluffy. Drain on paper towels. Sprinkle with salt before serving.

CHEESY ZUCCHINI QUICHE

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large skillet, heat butter over medium heat. Add zucchini and onion; cook and stir until tender. Drain and cool slightly., Whisk eggs and seasonings until blended. Stir in cheese and zucchini mixture. Spread mustard over pastry shell; add filling., Bake on a lower oven rack until a knife inserted in center comes out clean and crust is golden brown, 35-40 minutes. If needed, cover edge loosely with foil during last 15 minutes to prevent overbrowning. Let stand 10 minutes before cutting.