he oven to 425 F for the zucchini, and have ready a
ecans to coat surface. Refrigerate for at least 2 hours, or
he chicken, apple, green and yellow zucchini, and onion alternately onto skewers
Dice onion. Peel zucchini. Quarter the zucchini and squash lengthwise, then slice
For the pesto, wash the basil,
Combine yellow squash and next 3 ingredients in a skillet; bring to a boil.
Cover, reduce heat, and simmer 3-4 minutes or until crisp-tender; drain.
Combine butter and half of squash mixture in a large bowl; coarsely mash.
Stir in eggs and next 4 ingredients; pour into prepared pie crust.
Arrange remaining squash and zucchini slices on top.
Bake at 350 degrees for 35-40 minutes or until a knife inserted in center comes out clean.
asta in boiling salted water for 9-10 mins, or until
Boil, steam or microwave potatoes and parsnips until tender then drain. Transfer to a large bowl and mash with milk until smooth. Season to taste and cover to keep warm.
Meanwhile, combine olive oil, lemon zest and lemon juice in a medium bowl. Add cheese, zucchini and arugula and mix gently. Let stand for 15 mins. Season to taste.
Heat and oil a grill plate or grill. Sear for 3 mins per side, or until cooked to your liking.
Serve lamb with mashed potatoes and parsnips and zucchini salad.
Trim ends of zucchini and slice diagonally into wafer-thin rounds. Place in bowl.
Combine the olive oil, lemon juice and zest and season with salt and pepper.
Pour mixture over zucchini and leave for 5 minutes.
Pile arugula onto serving plates, then top with zucchini.
Top with the shaved parmesan.
In a saucepan, combine the first 5 ingredients; add 1/2 teaspoon salt.
Cover and cook until squash is tender, about 6 minutes.
Drain well; set aside.
Combine cracker crumbs and butter; spoon half into a greased 1 1/2 quart casserole dish.
Combine soup, water chestnuts, carrot, mayonnaise, sage, pepper, and remaining salt; fold into squash mixture.
Spoon over crumbs.
Sprinkle with cheese and the remaining crumb mixture.
Bake, uncovered, at 350 degrees for 30 minutes or until lightly browned.
In a big skillet, heat oil over medium-high heat.
Add zucchini, garlic, dry crushed red pepper and cook, stirring often, for about 5 minutes or until veggies have soften.
Drizzle with balsamic vinegar.
Place zucchini, squash, onion and garlic in heavy pan. (I use an aluminum 9 x 13 pan.).
Drizzle olive oil and butter over ingredients.
Add seasonings.
Grill over medium heat for 20-30 minute.
(You may do this in the oven at 350* for 30 min.).
For the the tzatziki, line a
Shred the zucchini squash on a box shredder (
rub and trim the zucchini tops; cut crosswise into
In a bowl, toss the zucchini strips, using a large spoon
dd the garlic, squash and zucchini slices, bay leaf, rosemary, lime
For the cream, combine sour cream,
0 inches long.
Larger zucchini may also be used.
Combine zucchini in a large serving bowl along with almonds, red peppers and mint.
To make the raspberry vinaigrette, whisk together olive oil, lemon juice, lemon zest and vinegar. Season. Pour over salad and toss to combine.