Zucchini And Cheese Damper Food

ZUCCHINI AND CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
• Melt the butter in a skillet over medium heat. Stir in the zucchini and onion, and cook 5 minutes, or until onion is golden brown.
• In the prepared casserole dish, mix the zucchini, onion, tomatoes, and green pepper. Season with Italian seasoning, and top with cheese.
• Bake 25 minutes in the preheated oven, or until cheese is melted and bubbly.

ZUCCHINI AND CHEESE DAMPER

Steps:

• Sift flour, salt & pepper together.
• Lightly rub in butter with your fingertips.
• Mix in cheese & zucchini and then add enough milk to cpmbine.
• Mix quickly & turn onto a floured surface, knead lightly & form into a ball.
• With a floured knife cut a cross in the top of the damper & brush with egg if using.
• Place on a greased oven tray and bake at 220.C for 20=25 mins or until golden & cooked through.

GARLIC ZUCCHINI DAMPER BREAD

Steps:

• Heat the oil in sauce pan and add shredded zucchini.
• Cook, stirring constantly, just a couple of minutes until the zucchini is softened.
• Put the flour and butter into a large bowl.
• Work the butter through the flour with your fingers until fully combined.
• Add in the rest of the ingredients apart from the last teaspoon of melted butter and 1/2 teaspoon Parmesan cheese.
• Combine until it comes together as a dough.
• Tip out onto a lightly floured surface and knead for a couple minutes not over working too much.
• Form into a large ball and either cover in a clean dish towel or wrap in plastic wrap. Let it rest for 30 minutes.
• Preheat oven to 375 degrees.
• Spread the melted butter over the top and dust with reserved cheese.
• Put on baking tray and bake for 25 to 30 or until the top has turned a light golden brown and a toothpick comes out clean.

ZUCCHINI & CHEESE DROP BISCUITS

Steps:

• Preheat oven to 425°. Place zucchini in a colander over a plate; sprinkle with 1/4 teaspoon salt and toss. Let stand 10 minutes. Rinse and drain well. Squeeze zucchini to remove excess liquid. Pat dry., In a large bowl, whisk flour, baking powder and remaining salt. Cut in butter until mixture resembles coarse crumbs. Stir in zucchini, cheeses, tomatoes and basil. Add milk; stir just until moistened., Drop by scant 1/3 cupfuls into a greased 13x9-in. baking pan. Bake until golden brown, 22-26 minutes. Serve warm.

CHEESE AND SAGE DAMPER

Steps:

• Preheat oven to 350 degrees.
• In a food processor,add the flour,paprika,pepper, sage,and the butter and process, till crumbly.
• Add the evaporated milk and cheese and mix to a soft dough.
• On a lightly floured surface,knead the dough and shape into a flat ball (8").
• Using a sharp knife,cut almost through the dough(making 8 wedges),brush the top with milk and sprinkle with parmesan cheese and poppy seeds.
• Bake 25 to 30 minutes.

BAKED ZUCCHINI AND CHEESE

Steps:

• In a zip-lock bag toss zucchini , salt and paprika. Pour into an 8x8 cooking dish.
• Bake 30 minutes or until zucchini is tender, stirring occasionally.
• Sprinkle cheese and remaining paprika over top.
• Bake 2 minutes or until cheese is melted.

CHEESY ZUCCHINI CASSEROLE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bread cubes in a medium bowl and pour melted butter over the bread. Add the zucchini, onion, garlic salt and egg; mix well. Transfer the mixture into a 9x13 inch baking dish and top with the cheese.
• Bake, covered, in preheated oven for 30 minutes. Then uncover the dish and bake for another 30 minutes.