Some cosmetic changes in preparation for larger site changes in the works.

CathyZ from Kauai

Deviled egg- just the yolk mixture, Hummus, cooked chopped spinach mixed in herb cheese spread

Veteran Member
3864 posts
Joined: Dec 10, 2005


Posted to Thread #29706 at 3:56 pm on Jun 21, 2017

Quiche, roasted tomato soup, twice-baked potato, pureed carrots, baked pureed zucchini mixture (See below)

Use just the stuffing part of this recipe instead of hollowing out the shells just puree some of the zukes:


6 medium zucchinis, unpeeled, ends trimmed and scored with a fork
1 tsp salt
1 T oil
2 slices firm white bread, broken
1 egg
1 extra egg yolk
3T chopped fresh basil
nutmeg, pepper, salt to taste

Preheat oven to 350░
Cut 8-1-1/2" lengths of zucchini. Place cut side down and scoop pulp with a melon baller, leaving about 1/4" walls and bottom. Reserve the pulp. Sprinkle shells with 1/2 tsp salt and invert on paper towels for 30 minutes to leech out the juice.
Chop the pulp in a food processor. With the shredder blade, process ends of zucchini not used for the shells. Heat oil in a large pan, add the pulp mix and cook until dry over medium heat, stirring frequently (takes about 15 minutes) Place bread in work bowl and process until fine. Add rest of ingredients to the pulp and adjust seasonings so mix is highly seasoned. Fill zucchini shells, set in pan and pour 1/4" of water in bottom. Tent with foil and bake 30 minutes. Remove foil and bake another 20 minutes. Serve immediately.

Other messages in this thread: