Vegetarian Zucchini Bingo
Source: The Classic Zucchini Cookbook, modified for ovo-lacto vegetarians
TO START:
Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add 1 cup of sliced zucchini and 1 sliced onion, and sauté until crisp-tender.
Next, make a selection from each category to make your entree. You’ll never be at a loss — this chart yields a mind-numbing 100,000 combinations.
TO FINISH:
Preheat the oven to 350 degrees F.
In a lightly greased 1 1/2 or 2-quart baking dish, layer the base pasta, the fried zucchini and onions, the chopped vegetable and the meat. Pour the sauce over and sprinkle on the topping.
Bake 30 to 40 minutes, until bubbly.
| Vegetables – 1 c., chopped | Protein – .5 lb, cooked | Sauce – 1 c. | Base – 1 c cooked | Topping – .5 c. |
|---|---|---|---|---|
| Peas, celery | Tofu | White sauce | Spaghetti squash | Bread crumbs |
| Tomatoes, corn | Tempeh | Mornay (recipe follows) | Rice | Wildcard topping |
| Tomatoes, mushrooms | Mock duck (seitan) | Fresh tomato | Barley | Crushed potato chips |
| Tomatoes, eggplant | Legumes (Garbanzo beans, peas, kidney beans, lentils) | Sour cream (recipe follows) | Wildcard base | Cracker crumbs |
| Summer squash, celery | Nuts (Peanuts, walnuts, almonds, macadamia nuts, cashews, dates) | Sour cream-tomato (recipe follows) | Pasta | Grated Swiss cheese |
| Tomatoes, green peppers | Seeds (Sunflower seeds, pumpkin seeds, sesame seeds, flax seeds, hemp seeds) | Wildcard sauce | Acorn squash shells | Grated parmesan cheese |
| Green peppers, carrots, celery | Grains – Wheat germ, brown rice, oatmeal, barley | Mayonnaise casserole (recipe follows) | Couscous | Grated romano cheese |
| Peas, mushrooms | Wildcard protein | Veggie Velouté | Risotto | Grated mozzarella cheese; |
| Green peppers, celery | Fungi (Portobello mushrooms, shitake mushrooms, button mushroom, nutritional yeast flakes) | Custard (recipe follows) | Scooped-out zucchini shells | Grated cheddar cheese |
| Wildcard vegetable | Eggs | Tomato-Cheese (recipe follows) | Bulgur | Grated Gruyère cheese |
MORNAY SAUCE
1 egg yolk
1 cup half-and-half
2 tbsp. butter
2 tbsp. flour
Salt and freshly ground pepper
Freshly grated Parmesan cheese
In a medium-size bowl, beat the egg slightly. Add the cream and beat until thoroughly blended. In a small saucepan, melt the butter. Whisk in the flour until smooth and cook for about 30 seconds. Whisk in the cream mixture. Add salt, pepper and Parmesan to taste. Cook until thick and bubbly, 3 to 5 minutes.
SOUR CREAM CASSEROLE BASE
1/2 cup sour cream
3/4 cup tomato puree
1/2 tsp. paprika
Mix together the sour cream, tomato puree and paprika.
VEGGIE VELOUTÉ
2 tbsp. butter
2 tbsp. flour
1 cup veggie “chicken” broth
1 egg yolk
1 tbsp. cream
1 to 2 tbsp. dry Sherry, optional
Salt and freshly ground pepper
In a small saucepan, melt butter. Whisk in the flour until smooth and cook for about 30 seconds. Whisk in the broth. Beat egg yolk with the cream and whisk into sauce. Add the Sherry, if using. Salt and pepper to taste. Cook until thick and bubbly, 3 to 5 minutes.
MAYONNAISE CASSEROLE SAUCE
3/4 cup sharp Cheddar cheese
1/2 cup mayonnaise
1/4 cup chopped onion
1 tbsp. fresh lemon juice
Salt
Chervil
Combine cheese, mayonnaise, onion and lemon juice. Add salt and chervil to
taste.
CUSTARD SAUCE
2 eggs
1 1/2 cups milk
Salt and freshly ground black pepper
In a medium-size bowl, lightly beat eggs. Mix in milk and salt and pepper
to taste.
TOMATO-CHEESE SAUCE
1/2 (10 3/4-oz.) can condensed tomato soup
1 cup shredded sharp Cheddar cheese
1 tablespoon tomato paste
1/2 cup milk
In a small saucepan over medium heat, combine tomato soup, cheese and tomato paste. Heat, stirring, until the cheese is melted. Stir in the milk. Continue to cook, stirring frequently, until the sauce is heated through, about 5 minutes.
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