More Recipes Like Zucchini with Chick Pea and Mushroom Stuffing

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Pasta with Mushroom and Zucchini Sauce

Submitted by: Helena Rudolph

Mushrooms, zucchini and onion are finely chopped then stewed with butter and garlic until tender. Cream is added at the last minute for a rich vegetarian sauce.

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Zucchini Saute

Submitted by: NIBLETS

Another pretty dish. Tomatoes, green pepper and zucchini are sauteed until tender and their flavors have mingled. Rice and water are stirred in and everything is cooked until the liquid is absorbed and the rice is fluffy.

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Zucchini Cakes

Submitted by: COGLE

Shredded zucchini combined with bread crumbs, egg, mayonnaise, mustard and Old Bay Seasoning, and formed into patties and baked. The flavor of the Old Bay with the texture of the zucchini makes a great substitution for crab cakes.

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Zucchini Soup with Herbs

Submitted by: Esla Stopp

Fresh tarragon, savory, basil and parsley stand out in this delicate soup of zucchini and potatoes simmered in a creamy chicken broth.

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Spinach Chick Pea Curry

Submitted by: BELLACOOLA

A quick delicious Indian-style curry with spinach, chick peas, onions, and/or whatever veggies you have. I have added cauliflower, potatoes, and sweet potatoes to this recipe in the past. All were very good. Serve with nan, pita or rice if desired.

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Zucchini and Corn Topped with Cheese

Submitted by: LEELEE1976

A sauteed zucchini, corn, and tomato mixture is topped with sharp Cheddar and Monterey Jack cheeses!

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Zucchini with Salsa

Submitted by: Carole Hildebrand

Carole Hildebrand from Kelseyville, California tops zucchini slices with chunky homemade salsa to make this scrumptious side dish. 'I fix it often in the summer when I have the fresh vegetables on hand,' she notes.

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Creamy Zucchini with Linguine

Submitted by: Senoritapupnstuff

A different and delicious way to eat up all the zucchini that's overflowing from the garden. Diced zucchini are sauteed with garlic and red pepper flakes then simmered with cream, and served with Parmesan cheese and chopped parsley.

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