he chicken, apple, green and yellow zucchini, and onion alternately onto skewers
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.
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.
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.
Place zucchini and onion in well-buttered
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.
Combine zucchini, carrots, shallots and herbs. Whisk together oil, vinegar and mustard. Season and add a pinch of sugar. Pour over vegetables and toss to combine. Serve.
or until just tender. Add zucchini and cook for 1 min
Halve zucchini and cut into 1cm slices.
Fry in 2 tablespoons olive oil.
Add 150ml cream and cook until it becomes thicker.
Add gorgonzola and let it melt.
Season with salt (only if necessary, the gorgonzola adds already salt to the sauce) and pepper.
Cook gnocchi according to the instructions on the package.
Strain gnocchi and add to the zucchini.
Mix well, serve on a plate and sprinkle with the basil leaves.
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.).
>Scrub and trim the zucchini tops; cut crosswise into 1
Shred the zucchini squash on a box shredder (
0 inches long.
Larger zucchini may also be used.
dd the garlic, squash and zucchini slices, bay leaf, rosemary, lime
Cook pasta in large sacuepan of boiling water, uncovered, until just tender; drain.
Meanwhile, halve zucchini lengthways, slice halves thinly on the diagonal.
Heat butter and oil in large frying pan.
Cook zuchini and garlic over high heat stirring, unti zucchini is just tender
Add stock; brng to a boil
Reduce heat, add cream, lemon rind and chives.
Stir until hot
Place pasta in pan with zucchini sauce.
Toss gently to combine.
Cook pasta in a large pan of boiling water 7-10 minutes, or until al dente. Drain and keep warm.
Place zucchini in a steamer basket over boiling water. Cover pan and steam 4-5 minutes, or until just tender.
Combine cornflour and water in a bowl.
Stir in next 4 ingredients.
Melt butter in a heavy nonstick pan over medium heat.
Stir in cream mixture and cook 3-4 minutes, stirring until mixture begins to thicken. Stir in shallots and zucchini.
Serve sauce over warm pasta.
riangular slice out of the yellow zucchini for the turkey beak and
Slice zucchini and onion and saute in butter until just tender.
Add Italian style tomatoes and cheese and heat until cheese melts.
If you like a little spice to your vegetables, use the salsa tomatoes.
In a casserole add oil or butter and saute the onion, celery, and garlic, until they have a translucent color. Add corn kernels, zucchini, water and salt to taste, stir to mix all the ingredients and cover the casserole with a lid and cook for 10 more minutes or until the vegetables are soft.
Pour half of the soup in a blender add the remaining ingredients and blend. Mix all together in the casserole until everything is well combined and let the soup sit for 10 minutes over low heat. Ready to serve Buen provecho!