Columbia Star

1963        Celebrating 60 Years      2023

Star Chefs


 

 

Chocolate Zucchini Cake

2 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened
cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
4 eggs
1-1/2 cups vegetable oil
3 cups grated zucchini
3/4 cup chopped

walnuts

Preheat oven to 350 degrees. Grease and flour a 9×13 inch baking pan.

In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt, and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.

Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting.

Chicken Zucchini Enchiladas

1 Tbsp. extra-virgin
olive oil
1 medium onion, diced
2 cloves garlic, minced
2 tsp. ground cumin
2 tsp. chili powder
1/2 tsp. dried oregano
3 cups shredded
cooked chicken
1-1/3 cups green
enchilada sauce,
divided
1 (4 ounce) can
chopped Hatch chile
peppers, drained
4 large zucchini, halved
lengthwise
1 cup shredded
Cheddar-Monterey

Jack cheese blend
1/4 cup chopped fresh
cilantro

Preheat oven to 350 degrees.

Heat oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic, cumin, chili powder, and oregano. Stir until combined. Add shredded chicken, 1 cup enchilada sauce, and green chiles. Stir until well combined.

Slice zucchini into thin, wide sheets using a vegetable peeler or a mandoline. Lay out 3 zucchini slices, slightly overlapping, and place a spoonful of the chicken mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.

Spread remaining 1/3 cup enchilada sauce over zucchini enchiladas. Sprinkle with Cheddar- Jack cheese blend.

Bake in the preheated oven until cheese has melted, about 20 minutes. Garnish with fresh cilantro.

Stuffed Zucchini

3 zucchini
1 pound pork sausage
1 cup dry bread crumbs
1 clove garlic, minced
1 (32 ounce) jar
spaghetti sauce
1/2 cup grated
Parmesan cheese
1/2 cup shredded
mozzarella cheese

Preheat oven to 350 degrees.

Trim stems from zucchini and slice lengthwise. Scoop out seeds and put in bowl. Mix seeds with sausage, garlic, bread crumbs, and parmesan cheese. Stuff squash with sausage mixture and place in 9×13 inch baking pan. Pour sauce over squash and cover pan with foil.

Bake in preheated oven for 45 minutes or until sausage is cooked. Remove foil and cover with mozzarella cheese. Cook until cheese is melted.

Vegetarian Moussaka

1 eggplant, thinly sliced
1 Tbsp. olive oil, or
more as needed
1 large zucchini, thinly
sliced
2 potatoes, thinly sliced
1 onion, sliced
1 clove garlic, chopped
1 Tbsp. white vinegar
1 (14.5 ounce) can
whole peeled
tomatoes, chopped
1/2 (14.5 ounce) can
lentils, drained with
liquid reserved
1 tsp. dried oregano
2 Tbsp. chopped fresh
parsley
Salt and ground black
pepper to taste
1 cup crumbled feta
cheese
1-1/2 Tbsp. butter
2 Tbsp. all-purpose flour
1-1/4 cups milk
Black pepper to taste
1 pinch ground nutmeg
1 egg, beaten
1/4 cup grated
Parmesan cheese

Sprinkle eggplant slices with salt and set aside for 30 minutes. Rinse and pat dry.

Preheat oven to 375 degrees.

Heat oil in a large skillet over medium-high heat. Rinse and pat eggplant dry. Cook eggplant and zucchini in hot oil until lightly browned on both sides, about 3 minutes per side; drain on paper towel-lined plate.

Add more oil to skillet as needed and let it get hot. Cook potato slices in hot oil until browned, 3 to 5 minutes per side; remove with slotted spoon and drain on a paper towel-lined plate, again reserving oil in the skillet.

Saute onion and garlic in reserved oil until lightly browned, 5 to 7 minutes. Pour in vinegar, bring to a boil, and reduce heat to medium-low; cook until liquid is reduced in volume and thick. Stir in tomatoes, lentils, 1/2 the juice from lentils, oregano, and parsley. Cover, reduce heat to medium-low, and simmer 15 minutes.

Layer about 1/3 eggplant, 1/3 zucchini, 1/2 potatoes, 1/2 onions, and 1/2 feta into a 13×9-inch baking dish. Pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.

Cover and bake in preheated oven for 25 minutes.

Stir butter, flour, and milk together in a small saucepan; bring to a slow boil, whisking constantly until thick and smooth. Season with pepper and nutmeg; stir. Remove from heat, cool for 5 minutes, and stir in beaten egg.

Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes.

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