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  #11  
Old 09-09-2008, 06:21 AM
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Default Here's another zucchini & tomato recipe

Everyone has a zucchini recipe...I like zucchini...Been making this for years...Makes a great side dish...

INGREDIENTS:

2 tablespoons butter (margarine, or oil)
1 onion (cut into wedges)
4 garlic cloves (minced)
1 (4 ounce) can mushrooms (or more)
1 cup chicken broth
6 zucchini (small, or 3 zucchini and 3 summer squash, sliced 1/4 inch thick or less)
2 tomatoes (or more, diced into 1/2 inch cubes)
1/2 teaspoon salt
1/4 teaspoon pepper

DIRECTIONS:

Melt the butter in a pan large enough to hold the squash --
Add the onions and saute until translucent --
Add the garlic, mushrooms, broth and squash --
Add the salt and pepper
Cook on high until broth boils --
Place a cover on the pan --
Reduce heat to a simmer --
Cook until the squash is crisp/tender , turning the squash over a few times during cooking --
(If it's over-cooked, still tastes great).
Remove from the heat and add the tomatoes --
Stir the tomatoes in and let sit 'til the tomatoes are just heated -- You don't want the tomatoes cooked --
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  #12  
Old 09-11-2008, 06:43 AM
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Default Zucchini Cookies

You can't taste the zucchini in these cookies, but it adds vitamins, fiber, and a nice moist texture. Prep and Cook Time: 1 hour.

Makes 5 dozen cookies

Ingredients

1 cup butter, at room temperature
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2 cups grated zucchini
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1 cup walnuts, chopped
1 cup semisweet chocolate chips
1/2 cup raisins
1 cup sweetened flaked coconut

Directions:

Preheat oven to 350°. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Stir in zucchini.

In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. Add to zucchini mixture. Stir in nuts, chocolate chips, raisins, and coconut.

Drop by tablespoonfuls onto buttered cookie sheets. Bake until lightly browned, 15 to 20 minutes, and transfer to a rack to cool.

Repeat with remaining dough.

Note: Nutritional analysis is per cookie.

Nutritional Information
Calories:106 (48% from fat)
Protein:1.3g
Fat:5.7g (sat 2.9)
Carbohydrate:13g
Fiber:0.6g
Sodium:93mg
Cholesterol:15mg
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  #13  
Old 09-11-2008, 06:44 AM
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Default Penne with Halibut, Zucchini, and Mint

Makes 4 to 6 servings

Ingredients

5 tablespoons olive oil
1 onion (8 oz.), peeled and chopped
1 1/2 pounds zucchini, rinsed and chopped
About 1 teaspoon kosher salt
12 ounces dried penne pasta
1 1/2 pounds boned, skinned halibut pieces
Pepper
1/2 cup dry white wine
1 teaspoon grated lemon peel
1/2 cup slivered fresh mint leaves

Preparation

Pour 3 tablespoons olive oil into a 10- to 12-inch frying pan over medium heat. Add onion and stir often until soft, 6 to 8 minutes. Add zucchini and 1 teaspoon salt; cook, stirring occasionally, until zucchini is soft and most of the liquid has evaporated, about 10 minutes longer.

Meanwhile, in a 5- to 6-quart pan, bring 4 quarts water to a boil. Add penne and cook until tender to bite, 10 to 12 minutes. Drain.

Coat halibut with remaining 2 tablespoons olive oil and sprinkle all over with salt and pepper. Place in a 10- to 12-inch nonstick frying pan over high heat and cook, turning once, until browned on both sides, about 4 minutes total. Pour in wine, reduce heat to maintain a simmer, and cook until fish flakes easily with a fork, about 5 minutes longer. Break halibut into flakes.

Stir lemon peel into zucchini mixture. In a large bowl, combine pasta and zucchini mixture. Add flaked halibut and liquid in pan and sprinkle with all but 2 tablespoons mint; mix to coat pasta. Sprinkle with remaining mint.
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  #14  
Old 11-12-2008, 02:30 PM
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Nice one....thanks!
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