Mix together the vinegar, sugar, garlic and chili in a large shallow salad bowl. Gradually whisk in the olive oil. Season to taste with salt and freshly ground black pepper.
Using a vegetable peeler, peel the zucchini and squash into long thin strips and add to the bowl with the dressing and toss to coat. Top with the smoked mackerel and serve with crusty bread.
Preheat the oven to 350 degrees.
Coat the bottom of a glass dish or metal pan with olive oil.
Place the cut zucchini and squash slices in the dish.
Drizzle olive oil on top of the vegetables.
Sprinkle grated cheese on top.
Sprinkle Italian seasoning, salt and pepper on top.
Bake for 30 minutes.
Dice onion. Peel zucchini. Quarter the zucchini and squash lengthwise, then slice at approx
crushed red pepper, and ground black pepper, and saute until the onions
Remove seeds from the squash and zucchini, then coarsely grate them
te sized chunks.
Slice zucchini and yellow squash into 1/4\" slices
Heat oil in a large, heavy-bottomed saucepan over medium-low heat. Add onion and garlic. Cook, stirring, for 5 mins. Add peas and cream. Simmer for 5 mins. Add Parmesan and season to taste. Set aside and keep warm.
Meanwhile, to make the sage and squash chapatis, preheat broiler. Place chapatis on 2 large baking trays. Broil for 2 mins, or until crisp. Flip over. Arrange squash over chapatis and top with sage and garlic. Season. Lightly coat in oil and broil for 5-7 mins, or until just beginning to char.
Serve sprinkled with ricotta.
Wash the zucchini and yellow squash, cut each in half. Slice
lice the zucchini and summer squash.
Mix the herbs, garlic and 3 tablespoons
Cut zucchini and squash into small chunks and put in a ziploc bag.
Add olive oil salt and pepper to bag and shake until coated.
Dump onto baking dish and spread out into a single layer.
Sprinkle parmesan cheese over vegetables and bake on the top rack of the oven for 20 minutes at 450\u00b0F.
Heat vinegar then pour over carp (the skin will turn blue). Bring salted water to a boil and carefully add carp pieces. Simmer over low heat for about 15 mins.
For zucchini and carrot butter, heat butter in a saucepan and saute diced carrots and zucchini for about 5 mins. Set aside.
For horseradish cream, whip cream until stiff, fold in horseradish then season with lemon juice and add lemon slices. Set aside.
Drain carp, arrange on plates and drizzle with butter. Garnish with horseradish cream and sprinkle with chopped dill.
Wash and slice (butterfly) zucchini and squash starting about 1 1/2 inches from the stem end slicing down to the other end. Make about 4 slices per vegetable.
Place in a container and pour teriyaki marinade to coat all slices. Cover container and refrigerate for 12 hours.
When ready to cook, fan out slices on a medium heated grill and baste with leftover marinade. Grill five minutes each side. Just before removing from grill, top with parmesian cheese (allow cheese to melt). Serve fanned out.
Twenty minutes before serving, cut each zucchini and yellow squash crosswise in half. Cut each half lengthwise into matchstick thin strips. Cut each radish lengthwise in half.
In a large bowl, with wire whisk or fork, mix olive oil, vinegar, mustard, dill, parsley, salt and pepper.
Add zucchini, yellow squash and radishes. Toss to coat.
Cover and refrigerate, if not serving right away.
Makes 6 servings.
Over medium heat, add butter and EVOO to pan, let it get hot.
Add zucchini and squash.
Stir to coat veggies with oil and butter.
Sprinkle Mrs Dash generously over veggies.
Cover and let cook for 20-25 minutes, until veggies are tender.
Uncover the last 5 minutes to allow water to evaporate.
Serve while hot.
Makes 6-8 servings.
Slice bacon into 1-inch pieces.
Fry until crisp.
Remove bacon.
Saute onion, zucchini and squash until tender.
Add salt, pepper, garlic powder and bacon.
Serve.
Slice the zucchini and summer squash.
Boil until just tender; drain.
Sprinkle with garlic salt.
Let stand 1/2 hour.
Top with sharp Cheddar cheese.
Wrap in aluminum foil and place on outdoor grill until cheese melts.
You may peel the zucchini and squash or leave unpeeled, as you wish.
In a large skillet, heat oil over medium-high heat.
Add onions, zucchini and squash and saute until tender.
Add tomatoes, tomato paste and seasonings.
Cook, stirring until tomato paste is dissolved.
Reduce heat to low and continue to cook, stirring occasionally until vegetables are thoroughly cooked, about 15 to 20 minutes.
Serve over cooked linguine.
Heat 1 tsp oil in nonstick skillet over medium heat.
Sprinkle chicken with herbes de Provence, salt, pepper; add to skillet.
Cook, turning until chicken is browned - 8- 10 minutes. Cook until done,.
Transfer chicken to plate and keep warm.
Heat remaining oil in same skillet over medium heat.
Add zucchini and squash, cook until tender crisp, about 4 minutes.
Add garlic and cook about 30 seconds,.
Add tomatoes and cook until heated through about 2 minutes. Add remaining salt and pepper.
Sprinkle with pecorino.
For the cream, combine sour cream,