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Pork Chop Zucchini Bake

Yields 6 servings

Pork Chop Zucchini Bake

30 minPrep Time

1 hrCook Time

1 hr, 30 Total Time

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Ingredients

  • 1 package (14 ounces) seasoned Cubed Stuffing Mix, divided
  • 1/4 cup Butter, melted
  • 2 pounds Zucchini, cut into 1/2 inch pieces
  • 1/2 cup Grated Carrots
  • 1 can (10-3/4 ounces) Cream of Celery Soup, undiluted
  • 1/2 cup Milk
  • 1 cup (8 ounces) Sour Cream
  • 1 Tablespoon chopped Fresh Parsley or 1 teaspoon Dried Parsley Flakes
  • 1/2 teaspoon Pepper
  • 6 Pork Loin Chops
  • Water or additional milk

Instructions

  1. In a large bowl, combine two-thirds of the stuffing mix with butter.
  2. Place half of mixture in a greased 13- x 9-in. baking pan.
  3. In another large bowl, combine the zucchini, carrots, soup, milk, sour cream, parsley and pepper.
  4. Spoon over stuffing in baking pan.
  5. Layer remaining stuffing mixture on top.
  6. Crush remaining dry stuffing mix to make crumbs; place in shallow bowl.
  7. Place water or milk in another shallow bowl.
  8. Dip pork chops in water or milk, then roll in stuffing crumbs.
  9. Place crumb covered pork chops on top of stuffing mixture in baking pan.
  10. Bake uncovered at 350F for 1 hour or until pork chops are tender.

Notes

Serve with a green salad, vegetable and light dessert.

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Zucchini Appetizers

Yields 48 rectangles

Zucchini Appetizers

30 minPrep Time

25 minCook Time

55 minTotal Time

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Ingredients

  • 3 cups thinly sliced unpared Zucchini (about 4 small)
  • 1 cup baking mix (i.e. Bisquick)
  • 1/2 cup grated Parmesan Cheese
  • 1/2 cup finely chopped Onion
  • 2 Tablespoons snipped fresh Parsley (or 1 Tablespoon dried)
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Seasoned Salt
  • 1/2 teaspoon dried Marjoram or Oregano Leaves
  • Dash of Pepper
  • 1 clove Garlic, finely chopped
  • 1/2 cup Oil (mild olive, canola, vegetable)
  • 4 Eggs, slightly beaten

Instructions

  1. Heat oven to 350F.
  2. Grease a 13 x 9 x 2 inch baking pan.
  3. In a large bowl, mix together all ingredients.
  4. Pour into baking pan.
  5. Bake 25 minutes at 350F or until golden brown.
  6. Cool 5 minutes, then cut into 1 x 2 inch rectangles.
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Slow-Cooker Zucchini Bread

Nutrition

Calories

1076 cal

Fat

5 g

Carbs

206 g

Protein

41 g
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Yields 8-10 slices

Slow-Cooker Zucchini Bread

30 minPrep Time

4 hrCook Time

4 hr, 30 Total Time

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Ingredients

  • 2 Eggs
  • 2/3 cup Vegetable Oil
  • 1-1/3 cups Sugar
  • 1-1/2 cups grated peeled Zucchini
  • 2 teaspoons Vanilla
  • 2 cups Flour
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Baking Powder
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Nutmeg (if desired)
  • 1/2 to 1 cup chopped Nuts (if desired)

Instructions

  1. In a large bowl, with electric mixer, beat eggs until light and foamy.
  2. Add oil, sugar, zucchini and vanilla; mix well.
  3. Stir dry ingredients together with nuts and add to zucchini mixture; mix well.
  4. Pour into a greased and floured baking pan that fits inside your Slow Cooker.
  5. Cover with aluminum foil and place into Slow Cooker.
  6. Cover and bake on High setting for 3 to 4 hours or until done. Do not check or remove cover until last hour of baking.
  7. Check for doneness with wooden pick - insert pick into center of pan; if it comes out "clean" it's done.
  8. Remove pan and uncover.
  9. Let stand 5 minutes.
  10. Unmold onto a cake rack; let cool.
  11. To store, wrap in aluminum foil and refrigerate.
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Zucchini Stuffing Casserole

Nutrition

Calories

117 cal

Fat

6 g

Carbs

8 g

Protein

9 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Yields 8-10 servings

Zucchini Stuffing Casserole

15 minPrep Time

30 minCook Time

45 minTotal Time

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Ingredients

  • 3/4 cup Water
  • 1/4 teaspoon Salt
  • 6 cups Zucchini or Yellow Summer Squash, sliced (1/4 inch thick slices)
  • 1 small Onion, sliced
  • 1 can (10-3/4 ounces) Condensed Cream of Mushroom Soup, undiluted
  • 1 cup (8 ounces) Sour Cream
  • 1 package (6 ounces) Corn Bread Stuffing Mix
  • 1 can (4 ounces) chopped Green Chilies
  • Salt and Pepper to taste
  • 1 cup (4 ounces) shredded Cheddar Cheese

Instructions

  1. In a large saucepan, bring water and salt to a boil
  2. Add squash and onion
  3. Reduce heat; cover and cook until squash is crisp-tender (about 6 minutes)
  4. Drain well; set aside
  5. In a bowl, combine soup, sour cream, stuffing mix and seasoning packet, chilies, salt and pepper
  6. Mix well
  7. Fold in squash mixture
  8. Pour into a greased shallow 2-quart baking dish
  9. Sprinkle with cheese
  10. Bake, uncovered, at 350F for 25-30 minutes or until heated through and cheese is golden brown

Notes

A tasty way to use Summer's bountiful zucchini.

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