Tuesday, August 24, 2010

Buttermilk Cornbread

1/2 c butter melted
2/3 c sugar
1 c buttermilk
2 eggs
1/2 t baking soda
1 c corn meal
1 c flour
1/2 t salt
1 t vanilla

Stir together and pour into a greased 8 inch square pan. Bake at 400 for 30 minutes.

Garden Stuffed Zuchinni

This was a great recipe that I tried for a get together I had recently. The results were SOOOO good and everyone at the party LOVED it! Even my husband who is not a zucchini fan told me how delicious it was. It was gone so fast I didn't get a picture of it, but I know I will be making this again so I will try to get one then!

1 overgrown zucchini or 4 medium zucchini's
1/2 c onion
3 cloves garlic
1/2 c bread crumbs
2 eggs
3/4 c Parmesan cheese
2 T fresh parsley (can used dried)
4 T fresh basil cut into thin strips (**see tip)
1/3 c fresh tomatoes diced small
salt and pepper
olive oil

First scoop out the zucchini. The one I used was about 14 inches long, (I wouldn't do one any bigger) Put the scooped out portion in a food processor with onion, garlic, bread crumbs, and parsley. Pulse until evenly and finely chopped. If you don't have a food processor you can do this by hand, just chop everything quite finely. Add egg, Parmesan, tomatoes, and julienned basil by stirring in. Add salt and pepper to taste. Scoop mixture back into hollowed out zucchini "boats". Place on a lightly greased cookie sheet or in a 9 by 13 baking dish. Cook at 375 for 30 to 50 minutes depending on the size of your zucchini. Slice and serve warm. Delicioso!
** Basil tip...chop basil by stacking about 5 leaves directly on top of one another. Then tightly roll leaves into a "cigar". Chop crosswise thinly and you'll be left with thin strips of basil perfect for this dish!
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