| This recipe is borrowed from Betty
Crocker's "New and Revised Cookbook" (1979 edition) I have modified it some to suit my tastes. Enjoy! |
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| 1 | Pound Zucchini (about 4 small) 3-4 medium or a couple large also works |
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| 1 | Onion, thinly sliced | |
| 1 | Green Pepper, small - chopped | |
| 2 | Tablespoons Vegetable Oil | I use Olive Oil - Just enough to coat the pan |
| 1 | Clove Garlic - Crushed | or Garlic salt/pepper/powder |
| 1 | Teaspoon Salt | Vary to Taste |
| 1/8 | Teaspoon Pepper |
'' |
| 2 | Tomatoes, cut in wedges | |
| 3-4 | Sliced Mushrooms | Optional |
| Prepare Zucchini by washing and cutting off
both ends. Slice into 1/4 inch thick slices. In a large skillet, heat the
oil over medium heat then cook the onion, green pepper and mushrooms until
the onion is transparent, then add the zucchini. Cover and cook over
medium heat, stiring occasionally, until vegetables are crisp-tender -
about 5 minutes. Do Not Overcook, but zucchini should change
color/consistency. Add the tomatoes. cover and cook over low heat until the tomatoes are just heated through; about 3 minutes. Sprinkle with snipped parsley and grated Parmesan cheese if desired. Serves 4 |
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