Zucchini Italian Style Recipe 435

Steps:

• Cut zucchini in half lengthwise into 1/2 inch slices.
• In large skillet over medium hi cook zucchini and onion in oil for 2 to 3 minutes stirring until just beginning to brown.
• Add stock; Reduce heat and simmer 4 to 5 minutes or until evaporated and zucchini is tender crisp.
• In medium bowl combine tomatoes basil garlic and pepper; stir in zucchini and heat for 1 minute.
• Sprinkle with cheese.

Steps:

• In a greased 2-1/2-qt. casserole, layer on-third of the zucchini, onion and tomatoes. Squeeze one lemon quarter over all. Sprinkle with 1/2 teaspoon Italian seasoning and 1/4 teaspoon red pepper flakes. Repeat layers. Dot with butter. Squeeze remaining lemon over all. Cover and bake at 350° for 1 hour or until vegetables are tender. Serve immediately.

Steps:

• In a large dutch oven or pressure cooker, over medium heat saute onions and garlic in oil for 2 minutes.
• Add cubed potatoes, salt, pepper, parsley and tomates, cover and cook for 15 minutes.
• Add zucchini and continue cooking until potatoes are fork-tender.
• Remove from the heat and allow rest.
• In a bowl, beat eggs with grated cheese.
• Using a whipping motion, intergrate the egg mixture into the zucchini.
• The eggs will quickly cook and mixture will become thick.
• A one dish meal served with a salad and a crusty country loaf.
• Enjoy!

Steps:

• Preheat the oven to 350 degrees.
• In a small skillet render the bacon. When almost crisp, add the olive oil and heat up. When the olive oil is hot, add the shallots and cook for a few minutes or until tender. Add the oregano and prosciutto and simmer for a minute. Remove the skillet from the heat and season to taste with salt and pepper.
• Cut the baby zucchini in half. If you are using small zucchini, then cut them in half horizontally, then each half in quarters lengthwise. Set them in a lightly oiled gratin dish, skin side down. Sprinkle with the bacon mixture and scatter parsley on top. Cover and bake or 20 minutes.

Steps:

• Remove ends from zucchini& cut in half lengthwise.
• Cut each half in thirds crosswise.
• Place cut side down in hot oil in a large skillet.
• Add onion& cook until zucchini is lightly browned.
• Sprinkle zucchini with salt& spices and top with tomatoes.
• Cover and simmer for 15 mnutes.
• Uncover and simmer 20 minutes oruntil squash is tender and a fairly thick sauce is formed.

Steps:

• Heat the olive oil in a skillet over medium heat. Stir in onion and cook until tender. Mix in tomatoes with juice and zucchini. Season with Italian seasoning and salt. Cook and stir until zucchini is tender. Mix in sugar and adjust seasonings to taste.