| never enough zucchini feature |
|
more zucchini recipes on page two Zucchini and Lemon Salad Serves 4 3 Tbs. unsalted butter 1 Tbs. olive oil 3 medium zucchini (about 1 pound), trimmed,
sliced thin 1 red bell pepper, seeded, cut into thin strips 1 small onion, halved, sliced thin 1 clove garlic, minced 1 large tomato, peeled, seeded, cut into thin
wedges Pinch of oregano 1/4 cup chopped fresh parsley 1 small lemon, peeled, seeds removed, cut
into paper-thin slices 1 Tbs. red wine vinegar Salt and freshly ground black pepper Melt 1 tablespoon of the butter in the oil in a large heavy skillet over medium heat. Add the zucchini; cook, tossing constantly, until just wilted, about 3 minutes. Transfer to a large bowl. Add 1 tablespoon butter to the skillet. Add the red pepper. Cook over medium-low heat until almost tender, about 5 minutes. Add this to the zucchini. Add the remaining 1 tablespoon butter to the skillet. Add the onion; cook over medium-low heat for 1 minute. Add the garlic; cook 5 minutes. Add this to the zucchini mixture. Toss the tomato with the oregano in the skillet over medium-high heat for 1 minute. Add this to the zucchini mixture along with the parsley, sliced lemon, and vinegar. Let stand, covered, 1 hour. Add salt and pepper to taste before serving. -Greene on Greens, by Bert Greene Serves 4 (Makes 8 pancakes) 2 summer squash (about 3/4 lb.), grated 1 carrot, grated 1 egg white 3 Tbs. freshly grated Parmesan cheese 2 Tbs. whole-wheat flour 2 garlic cloves, finely chopped 1/4 tsp. salt freshly ground black pepper 1 tsp. vegetable oil Combine all ingredients except oil and mix well. Heat a arge, nonstick skillet over medium heat. Add the oil and spread it over the bottom. Drop four 2-tablespoon mounds of the pancake mixture into the skillet, allowing ample room between them. With a spatula, spread out each mound to form a pancake about 3 inches in diameter. Cook until they are lightly browned, about 3 minutes per side. Transfer to a cookie sheet and keep them warm. Cook four more pancakes the same way. Serve with other vegetables, meat, applesauce, chutneys, or a salad. Serves 4 2 lbs. zucchini and/or summer squash 1 yellow onion, cut into eighths 1-2 garlic cloves (optional) Salt or tamari to taste Black pepper to taste Cut squash into chunks. Place squash, onion, and garlic, if used, in a steamer basket and steam until tender. Place steamed vegetables in a blender or food processor and purée until smooth. Add salt or tamari and pepper to taste and blend briefly to mix. Serve hot with garlic bread or croutons or chill and serve cold with a tossed salad. --Recipe from Ed Howes, Natural and Specialty Foods Manager Serves 6 Couscous is a precooked form of semolina pasta that takes only 5 minutes to prepare. It comes in both whole wheat and refined wheat forms; the cooking time is the same for both. For a change of pace and nutrition, use couscous wherever you would use rice.
Put
the couscous in a large bowl and add 1 cup of boiling broth or water.
Cover the bowl and let stand for five minutes. Fluff the couscous with a fork. Pour the vegetables and cooking liquid over it, mix, and serve. Per
serving: 184 calories; 6 g protein; 32 g carbohydrates; 4 g fat;
0 mg cholesterol; 53 mg sodium Serves 4 This primavera is loaded with fresh, in-season vegetables and herbs and enhanced with the richness of sun-dried tomatoes. The ingredient list is long, but the preparation is a quick stir-fry that puts this summertime supper together in no time.
Cook pasta in plenty of boiling water until done but still firm to the bite (al dente). Heat the oil in a large nonstick skillet over medium heat. Add the garlic and red pepper flakes and cook for 1 minute. Add carrots, onion, zucchini, squash, and beans, and stir-fry for 5 minutes. Add water, bring to a boil, and simmer 1 minute. In a large serving bowl, toss together the pasta, vegetables, basil, and sun-dried tomatoes. Serve with grated cheese on the side. Per
serving: 359 calories; 17 g protein; 55 g carbohydrates; 9 g fat;
5 mg cholesterol; 188 mg sodium
|
|
Updated weekly: |