Layer sliced zucchini, tomatoes & onion in a casserole dish (either non-stick or spray it) and top with Mozzarella cheese. Bake at 350 until the cheese starts to bubble & turn light brown. You can sprinkle bread crumbs on the cheese before baking if you want a bit of crunch.
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Olive Garden's Fettuccine with Shrimp & Zucchini
Serves 4.
1 lb Fettuccine, cooked according to pkg directions
1/c c olive oil
1 Tbl garlic
2 Tbl parsley
1 zucchini
1 lb shrimp
1 c dry white wine
3/4 tsp salt
3/4 tsp black pepper
4 Tbl butter
6 lemon wedges
dash parsley, chopped
Cut zucchini into 2"x1/4" sticks. Peel & devein shrimp. While pasta is cooking, heat oil and add garlic & parsley. Cook for 1 min. Add zucchini. Cook additional minute. Add shrimp, wine, salt, pepper & butter. Stir well & cook for 5 min or until shrimp is no longer opaque. Add drained pasta. Toss to mix. Season with salt & pepper. Squeeze 2 lemon wedges over dish. Garnish with lemon wedges & parsley.
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Summer Spaghetti Salad
Serving Size: 16
16 ounces thin spaghetti -- halved
3 medium tomatoes -- diced
3 small zucchini -- diced
1 large cucumber -- diced
1 medium green pepper -- diced
1 medium sweet red pepper -- diced
8 ounces Italian salad dressing
2 tablespoons grated Parmesan cheese
1 1/2 teaspoons sesame seeds
1 1/2 teaspoons poppy seeds
1/2 teaspoon paprika
1/4 teaspoon celery seeds
1/8 teaspoon garlic powder
Cook spaghetti. Drain and rise in cold water.
Place in large bowl. Add tomatoes, zucchini, cucumber and peppers.
Combine remaining ingredients. Pour over salad and toss to coat.
Cover and refrigerate for at least 2 hours.
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ASSORTED FRESH VEGETABLES
Liberty Tree Tavern - Liberty Square, Magic Kingdom
3 Medium-size zucchini (about 1/2 pound)
3 Medium-size summer squash (about 1/2 pound)
1 Medium-size carrot
1 Small onion
1/2 teaspoon garlic, minced
Salt
Pepper
2 tablespoons margarine or butter
Wash and trim zucchini and summer squash, removing ends. Cut in 1/4 inch thick, round slices. Peel onion and cut in half, then in 1/4 inch strips. Peel and trim carrot. Slice in 1/4 inch round pieces.
In a heavy skillet or frying pan, add margarine. Add carrots and onions and sauté on medium heat for 4 or 5 minutes. Add summer squash, zucchini, arlic, salt and pepper to taste and continue to cook until vegetables are soft but not mushy. Season again if necessary.
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POLYNESIAN RATATOUILLE
Yield: 6 servings
1 cup eggplant, cut in 1/4-inch cubes
(hold in cold water and drain before use)
1 cup zucchini, cut in 1/4-inch cubes
1 cup crookneck squash, cut in 1/4-inch cubes
1/2 cup onion, cut pieces
12 ounces tomatoes, canned, diced, in juice
1 tablespoon garlic, chopped
1 tablespoon ginger root, fresh, chopped
1/4 cup soy sauce
1/4 cup sugar
1/4 cup white vinegar
2 tablespoons sesame seeds
2 tablespoons peanut oil
In a large sauté pan or wok, heat peanut oil. Add sesame sees diced vegetables, garlic and ginger. Toss quickly in oil until vegetables begin to turn brown . Add tomatoes in juice , soy sauce, sugar and vinegar . Cook approximately 6 to 8 minutes, or until vegetables become tender.
Serve immediately.
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VEGETABLE COUSCOUS
Marrakesh, Epcot
1 1/2 cups water
1/3 cup chopped onion
1/2 tsp. each ground turmeric, salt and pepper
3 medium carrots, cut in 2 in. matchsticks
1 each zucchini and yellow summer squash, cut in 1 in. chunks
1 cup couscous (from a 10 oz box)
1 cup canned chick-peas, rinsed
1/2 pint cherry tomatoes
2 Tbls. each finely chopped cilantro and parsley
Bring water, onion, turmeric, salt and pepper to boil in a 3- to 4 qt saucepan. Add carrots, reduce heat, cover and simmer 5 minutes or until carrots are almost tender. Add squashes, cover and simmer 2 to 3 minutes until crisp tender.
Stir in couscous, chick-peas and tomatoes. Cover, remove from heat and let stand 5 minutes. Stir in cilantro and parsley.
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Vegetarian Green Curry Stir Fry
from Swan & Dolphin
1 Tbl. Olive Oil
¼ Cup Thinly Sliced Carrots
¼ Cup Thinly Sliced Parsnips
¼ Cup Julienne Red Onions
¼ Cup Julienne Red Pepper
¼ Cup Julienne ****ake Mushrooms
½ tsp. Chopped Garlic
2 Tbl. Coconut Milk
2 Tbl. Soy Sauce
½ tsp. Rice Wine Vinegar
½ tsp. Vegan Green Curry Paste
¼ Cup Diced Zucchini
¼ Cup Diced Yellow Squash
¼ Cup Blanched Asparagus Tips
¼ Cup Diced Tofu (firm)
¼ Cup Green Peas
½ Tbl. Toasted Sesame Oil
Salt & Pepper
Chopped Fresh Mint Leaves
1. In a large sauté pan heat the olive oil then add the carrots, parsnips, onion, red pepper, mushrooms and garlic.
2. Cook until the vegetables are slightly caramelized.
3. Add the coconut milk, soy sauce, vinegar and curry paste and mix together.
4. Add the rest of the vegetables and allow to heat completely.
5. Serve in a ring of Saffroned Basmati rice.
6. Garnish with chopped mint.