br>Cover with 1 cup of vinigar mixed with 1 cup
Saut 1 sliced onion in margarine until yellow.
Add one pound of zucchini, sliced, and cook and stir 5 minutes.
Add 1 cup of fresh or canned tomatoes.
Season with salt and pepper.
Cover and cook for 5 minutes.
Reduce heat and cook until tender (25 minutes) or put in a casserole dish and sprinkle grated cheese and bake at 375 degrees until brown.
Serves 4.
Slice zucchini about a 1/4
eeler, peel long thin strands of zucchini (so that they somewhat resemble
lenty of olive oil in a griddle pan and fry the zucchini
he juice from 1/2 of the lemon -- you should have
aute until translucent. Add the zucchini, parsley, and the crumbled bouillon
Slice zucchini in half lengthwise.
Microwave,
aggie, toss a few of the zucchini and squash at a time
aper.
Blanch zucchini in a large pan of boiling water 2
he garlic and 1 tbsp of the parsley and transfer to
owel, squeeze excess liquid from zucchini and potatoes until as dry
add the strips of zucchini. Drain the pasta and zucchini in a colander
heese over one long half of dough, leaving 1/2\" plain
Preheat oven to 425\u00b0F. Lightly grease an 8 inch shallow cake pan.
Combine zucchini, feta, ricotta and mint. Season.
Brush each sheet of phyllo with oil and fold in 1/2. Place 2 sheets of filo dough in prepared pan. Spread 1/3 of zucchini mixture over top and trim pastry to top of pan. Repeat twice more. Top with remaining 2 sheets of phyllo, trim and tuck edge inside pan. Brush top with remaining oil.
Bake for 15 mins then reduce heat to 350\u00b0F and bake for 20 mins, or until well browned.
Cut zucchini into strips, 1/4-inch
Score cut side of zucchini halves diagonally about 1/4 inch deep at 1 inch intervals.
Melt butter with lemon juice, lemon-pepper seasoning. garlic powder, oregano, and curry powder in a small heavy saucepan. Season with salt and pepper.
Brush seasoned butter on cut side of zucchini.
Grill until charred (browned) on all sides and just beginning to soften, about 12 minutes.
Arrange zucchini on grill, cut side up, and sprinkle with Parmesan cheese, close lid of barbecue and cook until cheese just softens, about 1 minute.
eeler and making thin strips of zucchini. Cut strips length wise to
archment paper.
Coarsely grate zucchini. Squeeze out excess moisture from
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.