Zucchini Recipes Offer Fresh Garden Ways
Overabundant harvests from gardens inspire this week's recipes. Zucchini takes center stage with several recipes to reuse plentiful zucchinis beyond bread. Each dish emphasizes variety and flavor to keep cooks from tiring of garden bounty.
Walking Salad and Relish Mix Uplifts Pita and Veggie Dishs
A two part recipe features a creamy vegetable cheese filling for pita pockets served hot relish optional. The first half blends sour cream mustard garlic salt with cabbage tomatoes green pepper radishes red onion and Monterey Jack for six to eight servings. The second part stir-fries celery carrots green peppers then coats with a vinegar Dijon mustard mix yielding six cups to accompany beef chicken or cold cuts.
Gazpacho Mold and Mixed Vegetable Bake Dishes
A fragmented recipe collection describes a cold gazpacho mold with cucumber pepper and tomato components plus a gelatin set, served on lettuce with mayonnaise. It also covers zucchini and tomato sauté with mozzarella and Parmesan, a layered vegetable bake, a cheese topped mushroom and egg bake, and a versatile dressing.
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