Recipes of the Week–July 18th

Zucchini Pizza Casserole
from: http://www.tasteofhome.com/recipes/Zucchini-Pizza-Casserole

• 4 cups shredded unpeeled zucchini
  1/2 teaspoon salt
  2 eggs
  1/2 cup grated Parmesan cheese
  2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
  1 cup (4 ounces) shredded cheddar cheese, divided
  1 pound ground beef
  1/2 cup chopped onion
  1 can (15 ounces) Italian tomato sauce
  1 medium green pepper, chopped

Place zucchini in strainer; sprinkle with salt. Let stand for 10 minutes. Squeeze out moisture.
Combine zucchini with the eggs, Parmesan and half of the mozzarella and cheddar cheeses. Press into greased 13-in. x 9-in. baking dish.
Bake, uncovered, at 400° for 20 minutes. Meanwhile, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomato sauce; spoon over zucchini mixture.
Sprinkle with remaining cheeses; add green pepper. Bake 20 minutes longer or until heated through. Yield: 6-8 servings.

Zucchini-Wrapped Scallops
from: http://www.tasteofhome.com/recipes/Zucchini-Wrapped-Scallops 

• 2 tablespoons orange juice
  1 tablespoon olive oil
  1 teaspoon Caribbean jerk seasoning
  1 teaspoon grated orange peel
  1/8 teaspoon crushed red pepper flakes
  1-1/2 pounds sea scallops (about 16)
  2 medium zucchini

In a small bowl, combine the orange juice, oil, seasoning, orange peel and red pepper flakes; set aside 1 tablespoon for basting. Pour the remaining marinade into a large resealable plastic bag; add the scallops. Seal bag and turn to coat; refrigerate for 30 minutes.
Using a vegetable peeler or metal cheese slicer, cut zucchini into very thin lengthwise strips. Drain and discard marinade. Wrap a zucchini strip around each scallop. Secure by threading where the zucchini ends overlap onto metal or soaked wooden skewers.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill seafood, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until scallops are opaque, brushing once with reserved marinade. Yield: 4 servings.

Japanese Cucumber Salad
from: http://www.eatingwell.com/recipes/japanese_cucumber_salad.html 

• 2 medium cucumbers, or 1 large English cucumber
  1/4 cup rice vinegar
  1 teaspoon sugar
  1/4 teaspoon salt
  2 tablespoons sesame seeds, toasted (see Tip)

Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise; scrape the seeds out with a spoon. Using a food processor or sharp knife, cut into very thin slices. Place in a double layer of paper towel and squeeze gently to remove any excess moisture.
Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately.
Tip: To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.

Basil and Gorgonzola Salsa
from: http://oldtips.blogspot.com/2009/08/friday-recipes-basil.html 

• 2 cups tomatoes, seeded and finely chopped
  1/2 cup finely chopped green pepper
  1/2 cup diced red onion
  1/2 cup grated gorgonzola cheese
  1/4 cup snipped fresh basil
  1/4 cup snipped fresh parsley
  2 tablespoons fresh lemon juice
  1/2 teaspoon kosher salt (or regular)

Combine ingredients. Cover and refrigerate until needed. You can substitute another type of blue veined cheese.