Even more Zucchini Egg Stuffed makes 4 servings 4 zucchini, halved lengthwise**1/2 cup water salt to taste****2 tablespoons margarine 1 cup chopped tomato***4 eggs, beaten 1/2 cup toasted chopped walnuts**1/4 teaspoon salt 1 pinch ground black pepper**1/4 teaspoon dried basil leaves 1 cup shredded sharp Cheddar cheese *Scoop pulp out of zucchini halves, leaving a 1/4-inch border, using a spoon. Chop pulp and set aside. Place zucchini shells, cut-side down, in a large skillet; pour in water. Cover skillet and bring to a boil; reduce heat and simmer until zucchini are slightly tender, about 5 minutes. Drain water from skillet and turn zucchini shells over in the skillet and sprinkle with salt. Heat margarine in a separate skillet over medium heat; cook and stir zucchini pulp and tomato in the melted margarine until tender, about 3 minutes. Stir eggs, walnuts, 1/4 teaspoon salt, pepper, and basil into tomato mixture; cook, lifting thickened portions with spatula to let uncooked portions of egg flow to bottom, until eggs are set but still moist, 3 to 5 minutes. Spoon egg mixture into zucchini shells. Sprinkle Cheddar cheese over egg mixture and cover skillet. Cook over low heat until cheese melts, about 2 minutes Olive & Feta Pasta makes 4 servings 8 ounces uncooked whole wheat Pasta*dried oregano to taste salt and pepper to taste***12 black olives, pitted and sliced 1 ounce crumbled feta cheese**1 tablespoon olive oil***2 cloves garlic, minced***8 ounces i mushrooms, sliced* 2 small zucchini, sliced *Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until AL dente; drain. Heat the olive oil in a skillet over medium heat, and saute the garlic 2 minutes. Mix in mushrooms and zucchini. Season with oregano, salt, and pepper. Stir in olives, and cook until heated through. Place pasta in the skillet, toss to coat, and continue cooking about 2 minutes. Top with feta cheese to serve Korean Squash**makes 6 servings 5 medium zucchini, sliced**1 bunch green onions, sliced 1/4 cup white vinegar***1/2 cup soy sauce 1/4 cup water****2 tablespoons sugar 2 tablespoons sesame oil***ground black pepper to taste* *In a large pot, combine the zucchini, green onions, vinegar, soy sauce, water, sugar and sesame oil. Season with black pepper. Mix to blend, then cover and cook over medium heat until zucchini is tender, about 20 minutes.
Posted on: Tue, 15 Oct 2013 21:42:07 +0000