FRESHLY PICKED SIZE RECIPES
SLOW-COOKER ZUCCHINI CASSEROLE RECIPE - BETTYCROCKER.COM
This simple slow-cooker casserole is the perfect, no-fuss way to use up your freshly picked zucchini.
Provided by Cindy Rahe
Total Time 2 hours 25 minutes
Prep Time 15 minutes
Yield 10
Number Of Ingredients 9
Steps:
- Grease inside of slow cooker with butter or cooking spray.
- Place zucchini and onion in microwavable dish; drizzle with 1 tablespoon of the melted butter. Cover with plastic wrap; microwave on High 7 to 8 minutes or until the zucchini is just tender and has released much of its liquid. Drain; place in slow cooker.
- Mix 1 cup of the crushed crackers with half of the cheese, the chicken broth and sour cream. Mix in salt. Pour over zucchini; gently stir to coat. Cover; cook on High heat setting 2 hours.
- Toward end of cooking, toss remaining cracker crumbs with remaining melted butter. Toast cracker crumbs in skillet until just golden and crisp. Stir in remaining cheese and the parsley. At end of cook time, turn off slow cooker; remove cover, and sprinkle toasted cracker crumb mixture over top of casserole. Let stand 15 minutes before serving.
Nutrition Facts : Calories 180 , CarbohydrateContent 13 g, CholesterolContent 25 mg, FatContent 2 1/2 , FiberContent 1 g, ProteinContent 5 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 330 mg, SugarContent 4 g, TransFatContent 0 g
HOW TO ROAST VEGETABLES | VEGETABLES RECIPES | JAMIE ...
Yield 6
Number Of Ingredients 8
Steps:
- Divide the veg between a few large pans (keeping the beets separate), cover with boiling salted water and parboil for 10 to 15 minutes, or until starting to soften. Drain the veg in a large colander and leave for a couple of minutes to steam dry. Give the colander a good shake to chuff up the edges, then tip into your largest roasting tray. Drizzle with the duck fat, pick over the rosemary leaves, season with salt and pepper, then toss to coat. Push the veg into a single layer, then cook at 220°C/425°F/gas 7 for around 40 minutes, or until golden, crispy and delicious, turning halfway through for even cooking. Serve with the roast duck and the Marsala gravy.
Nutrition Facts : Calories 315 calories, FatContent 14.2 g fat, SaturatedFatContent 4.2 g saturated fat, ProteinContent 5.6 g protein, CarbohydrateContent 43 g carbohydrate, SugarContent 15.6 g sugar, SodiumContent 0.58 g salt, FiberContent 8.8 g fibre
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