Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
auce.
Recipe courtesy of Quick and Easy Thai Food by Jean
f 1/2 of the zucchini, sprinkle 1/2 of the
nd chosen spice.
Add zucchini (or other veggies). Be sure
boil noodles.
mix together zucchini and spaghetti sauce.
put zucchini and spaghetti sauce in pan and cook for anout 10 minutes
pour mixure over noodles.
put cheeses over noodles if you want to.
cut zucchini lengthwise , scoop out seeds.
cook ground beef till brown
prepare dressing as directed.
stir together ground beef and dressing and half of the cheese.
stuff into zucchini and top with remainder of cheese.
cook at 350degrees for 40 minutes.
Place zucchini and onion in well-buttered
Heat oven to 350\u00b0.
Grease 13 x 9-inch pan.
Mix together all ingredients in large bowl.
Spread into pan.
Bake until golden brown, approximately 25 minutes.
Quick, easy and delicious.
** NOT as dense as a quick bread but tastes oh so
oup, water, tomatoes, cabbage, and zucchini.
Simmer for at least
0 seconds.
Add the zucchini and cook until tender, 2
Toss zucchini and salt together in a large colander and place in sink to drain for 10 minutes.
Put zucchini in the middle of a piece of cheesecloth; wrap cheesecloth around zucchini and squeeze to drain as much moisture from zucchini as possible.
Mix flour, Parmesan cheese, egg, garlic, kosher salt, and pepper together in a large bowl. Stir in zucchini.
Heat olive oil in a large skillet over medium-high heat.
Scoop batter by the tablespoon into the hot skillet and fry until golden brown, about 2 minutes per side.
Slice the zucchini in 1/4-inch slices.
In a heavy skillet, saute the zucchini in heated butter for 3 minutes, turning once. Remove from the pan and set aside.
In the same pan, saute the onions until soft, but not browned.
Combine the zucchini with the onions.
Add the salt and herbs.
Heat slowly over low heat.
Add the cream, if used.
Heat but do not boil.
Arrange on a serving platter, garnish with parsley.
Makes 4 servings.
ragrant, about 1 minute. Add zucchini, oregano, salt, and black pepper
Stir zucchini, water, salt, and basil together
Season zucchini with salt and pepper and brush lightly with olive oil.
Heat a grill pan over medium-high heat. Place zucchini slices, a few at a time, into hot pan and cook until the pattern of the pan is imprinted into zucchini, about 4 minutes. Turn and cook an additional 3 to 4 minutes.
Combine olive oil, vinegar, parsley, garlic, salt, and pepper in a small bowl. Brush cooked zucchini with olive oil mixture and serve.
Cut zucchini in half crosswise; cut each piece into 6 sticks. Place zucchini in steaming rack.
Place rack over boiling water; cover and steam 3 to 5 minutes or until crisp-tender.
Transfer zucchini to serving dish.
Combine butter and lemon juice; pour over zucchini and toss gently.
Sprinkle with cheese.
minutes.
Meanwhile, cut zucchini into 1/4-in. slices
13x9 pan.
Place zucchini in strainer; sprinkle with salt
Saute zucchini and onion in butter for