Zucchini Baked, Crock Pot or Microwave (Pareve) |
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Prep Time: 3 Minutes Cook Time: 60 Minutes |
Ready In: 63 Minutes Servings: 6 |
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From H-I-Tech Jewish Cooking. I will also include the 3 different methods here. The microwave takes from 18 minutes while the crock pot is between 2-3 hours so for time I will put the oven method of about 1 hour. Ingredients:
3 lbs zucchini, cut into 1 inch chunks |
3 tablespoons margarine |
1 teaspoon garlic salt |
1/4 teaspoon paprika |
1/4 teaspoon pepper |
1 dash dry mustard |
1/2 teaspoon worcestershire sauce |
3 tablespoons breadcrumbs |
Directions:
1. To bake in the oven, combine all ingredients in a covered casserole and bake at 350 degrees F. or 180 degrees Celsius and bake for 50-60 minutes, or until zucchini is tender.
2. To cook in the microwave, place zucchini in a large glass casserole (microwave safe) and dot with the margarine.
3. Combine the garlic salt, spices and Worcestershire sauce and sprinkle over the zucchini then cover with plastic wrap and cook on high for 18-20 minutes or until tender.
4. When done, sprinkle with the bread crumbs.
5. For the crock pot, place the zucchini in the bottom of the crock pot and then add the remaining ingredients, cover and cook on high for 2-3 hours until tender.
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