Microwave Herbed Zucchini

January 7, 2010 by Firehouse Chef
Filed under Buffet, Easy, Easy Vegetable Recipes, Microwave, New Recipe, New Vegetable Recipes, Side Dish, Vegetable

Ingredients to make Microwave Herbed Zucchini

6 lg Zucchini
1/4 c Water
3 T Butter or margarine
3 T Olive oil
2 t Salt
2 t Chopped parsley
1/2 t Dried basil leaves
1/2 t Dried oregano leaves

Directions to make Microwave Herbed Zucchini

Step 1:Wash zucchini but do not peel. Cut zucchini into 1/4-inch slices. Place zucchini and water in a deep, 1 1/2-quart, heat- resistant, non-metallic casserole. Heat, covered, in Microwave Oven 7 minutes or until zucchini is crisp-tender.

Step 2:Drain water. Add butter or margarine and olive oil to zucchini, Heat, uncovered, in Microwave Oven 1 minute.

Step 3:Add remaining ingredients and toss gently to combine. Heat, uncovered, 2 to 3 minutes in Microwave Oven until zucchini has reached desired degree of doneness.

Image Source: yomi955

Tags: Basil, Butter, Herbs, Oregano, Quick, Simple, Veg, Vegetarian, Zucchini

Best Broccoli Pie

October 7, 2009 by Firehouse Chef
Filed under Baked, Boiled, Buffet, Casserole, Dinner, Easy Vegetable Recipes, Main Course, New Recipe, New Vegetable Recipes, Supper

Ingredients to make Best Broccoli Pie

10 oz Broccoli *
1 c Evaporated Skim Milk
1 Egg
3 1/2 oz Feta
1 t Dried Oregano
1 carrot, sliced thin,blanched
1 Small Red Pepper **
1 Pie Shell (8-inch)

* Broccoli should be cut into long-stemmed florets, blanched, drained
** Red Pepper should be cut in julienne strips

Directions to make Best Broccoli Pie

Step 1:Preheat oven to 325 degrees. Place one layer of broccoli in pie shell or directly into 8-inch pie dish. Crumble cheese on top, cover with remaining broccoli, arranging it with stems pointing center and the flowers to the outside.

Step 2:Add the carrots and red pepper. Mix egg, oregano and evaporated skim milk. Pour over vegetables. Bake loosely covered with foil for one hour or until filling is set. Uncover for last 10 minutes of baking.

Image Source: jimmiehomeschoolmom

Tags: Baking, Broccoli, Carrot, Dinner, Egg, Feta Cheese, healthy, Herb, Lunch, Oregano, Pie Shell, Red Pepper, Simple, Skim Milk, Stove Top, Vegetarian

So Easy Stuffed Eggplant

August 21, 2009 by Firehouse Chef
Filed under Baked, Buffet, Easy, Easy Vegetable Recipes, Fry, New Vegetable Recipes, Side Dish

Ingredients to make So Easy Stuffed Eggplant

2 lg Eggplants
1/4 c Olive oil
1 lg Onion, diced
2 Garlic cloves, chopped
1 c Mushrooms, sliced
1 c Bulgur wheat
3/4 c Vegetable stock
1 ts Oregano
Salt & pepper

Directions to make So Easy Stuffed Eggplant

Step 1:Cut eggplants in half & scoop out pulp. Leave 1/2ÂÂ skin. Place shells in shallow baking dish. Dice pulp.

Step 2:Saute onions in oil till tender, donÂft brown. Add cubed eggplant pulp & cook till tender. Add garlic, mushrooms & bulgur. Cook for 3 minutes, stirring often. Add stock & rest of the ingredients. Bring to a boil, cover & simmer for 20 minutes or till moisture is absorbed.

Step 3:Spoon into prepared shells. Drizzle a little more olive oil over the top if desired & pour 1/2 c water into baking dish. Bake at 350F for 40 minutes

Image Source: Mitsooko

Tags: Bulgur, Dinner, Eggplant, Garlic, healthy, Herb, Lunch, Mushroom, Onion, Oregano, Sauteed, Simple, Skillet, Vegetable Broth