If your zucchini are zealous....
In the first recipe, raw zucchini is shredded, mixed with olive oil and vinegar, and topped with almonds and parmesan for a refreshing salad. For the second salad, you roast zucchini, then marinate it with balsamic vinegar, herbs, and chilies. Last is a stir-fry of crookneck squash accented by green onions and feta cheese.
Keep in mind that green and yellow zucchini work the same in these recipes, offering even more variety.
Shredded Zucchini Salad 1/2 cup sliced almonds 1 1/4 pounds zucchini (about 3 large), ends trimmed 3 tablespoons cider vinegar 2 tablespoons extra-virgin olive oil Salt and pepper 2 ounces thinly shaved parmesan cheese
Place almonds in a 7- to 8-inch pan over medium-high heat. Stir or shake often until almonds are golden brown, about 3 minutes. Pour from pan and let cool.
Finely shred zucchini into long, thin strands (an Oriental shredder works well). Drain in a colander 20 to 30 minutes; gently squeeze to remove excess liquid. Place strands in a bowl; fluff with a fork. Add vinegar, oil, and salt and pepper to taste; mix well. If made ahead, cover and chill up to 1 hour. Mound portions equally onto plates. Sprinkle with almonds and cheese. Serves 4 to 6. Per serving: 114 cal.; 5.2 g protein; 9.1 g fat (2.4 g sat.); 4.1 g carbo.; 155 mg sodium; 6.4 mg chol.
Zucchini with Mint and Basil 1 1/2 pounds small (about 6, each about 5 in. long) zucchini 2 teaspoons olive oil 2 cloves garlic, minced or pressed 3 tablespoons balsamic or red wine vinegar 2 tablespoons minced fresh or 2 teaspoons crumbled dried mint leaves 2 tablespoon crushed dried fresh or 2 teaspoons leaves 1/2 teaspoon crushed dried hot red chilies 4 large butter lettuce leaves, rinsed and crisped Mint or basil sprigs (optional) Salt
Trim zucchini ends. Cut squash lengthwise into 1/4-inch slices. Lay slices in a single layer on a lightly greased or nonstick 12- by 15-inch baking sheet.
Mix oil and garlic. Brush evenly over zucchini slices. Bake slices in a 450 [degrees] oven until browned and soft when pressed, about 30 minutes. Cool 5 minutes.
With a spatula, gently transfer squash to a bowl and add vinegar, mint, basil, and chilies. Mix gently. Let stand at room temperature up to 1 hour or, if made ahead, cool completely, then cover and chill up to a day.
Place a lettuce leaf on each of 4 plates. Divide zucchini evenly among plates, piling it on lettuce. Garnish with mint leaves; add salt to taste. Makes 4 servings. Per serving: 51 cal.; 2.3 g protein; 2.5 g fat (0.3 g sat.); 6.5 g carbo.; 6 mg sodium; 0 mg chol.
Mediterranean Squash Stir-fry 1 large (about 10 oz.) onion, chopped 1/2 pound mushrooms, thinly sliced 1 tablespoon minced fresh or 1 teaspoon crumbled dried thyme leaves 2 tablespoons lemon juice 1 1/3 pounds (about 3 medium-size) yellow crookneck squash or yellow zucchini, ends trimmed, cut crosswise into 1/4-inch-thick slices 1/2 pound (about 2 medium-size) firm-ripe Roma-type tomatoes, cut crosswise into 1/4-inch slices 1/3 cup oil-cured black olives, pitted and coarsely chopped 1/2 cup thinly sliced green onions 3 ounces (about 1/2 cup) feta cheese, crumbled
Combine chopped onion, mushrooms, and thyme in a 10- to 12-inch frying pan over medium heat. Cover tightly and cook until vegetables are juicy, about 20 minutes. Uncover pan; stir often over high heat until liquid evaporates and browned bits form in pan. Add 1/4 cup water, stir to release browned bits, and boil until liquid evaporates and browned bits again form in pan.
Add another 1/4 cup water, lemon juice, and squash. Cover pan and simmer until squash is barely tender when pierced, 3 to 4 minutes.
Uncover pan and stir over high heat until liquid evaporates. Remove from heat and gently stir in tomatoes and olives. Transfer mixture to serving dish. Sprinkle with green onions and cheese. Serves 4 to 6. Per serving: 120 cal.; 5.0 g protein; 6.5 g fat (2.5 g sat.); 13 g carbo.; 428 mg sodium; 13 mg chol.
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|Title Annotation:||zucchini recipes|
|Author:||Weber, Christine B.|
|Date:||Jun 1, 1992|
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