Broiled Zucchini with
Herbs*
1 tbsp. olive oil
1 garlic cloves, minced or pressed
1 tbsp. fresh lemon juice
1/8 cup finely chopped fresh basil
1/4 cup finely chopped leeks
1/2 tsp. minced dried or fresh mint leaves
1/4 tsp. dried thyme
dash of salt
1/4 tsp. ground black pepper
2 1/2 cups sliced zucchini
1 tomato, cut into wedges
Preheat the broiler. In a large bowl, whisk together olive oil,
garlic, lemon juice, parsley, leeks, mint, thyme, salt and pepper.
Toss the zucchini and tomatoes with this mixture until evenly
coated. Place the vegetables on a baking sheet and broil for 8 to
10 minutes, until the zucchini is just tender. Serve immediately.
Southeast Asian Coconut
Zucchini*
4 to 5 cups cubed zucchini
2 garlic cloves, minced or pressed
1/2 to 1 chile
1/2 tsp. turmeric
1 tsp. canola or other vegetable oil
1 leek, chopped
2 tbsp. fresh lime juice
2 tbsp. chopped fresh basil
2 tbsp. mint (dried or fresh)
1/4 cup coconut milk
salt to taste
Sauté all ingredients for about 10 minutes until zucchini is
tender. Enjoy.
*From Moosewood Low-Fat Favourites. Clarkson Potter Publishers.
Zucchini Nutbread*
2 cups grated zucchini
2 cups flour
2 tsp. baking powder
2 tsp. baking soda
1 tbsp. cinnamon
1 tsp. nutmeg
1/2 tsp. salt
3 eggs (use Egg Beater or replacer if you are vegan) 1 cup oil
1 1/4 cups sugar
1/2 cup currants
1/2 cup chopped walnuts
2 tsp. vanilla
Sift together flour, baking powder and soda, cinnamon, nutmeg and
salt.
Beat eggs, then add sugar and oil and add to the dry ingredients
above. Stir in currants, walnuts and vanilla.
Pour into 2 greased loaf pans or a 9 x 13 greased baking pan and
bake in a 350 degree oven for 40 minutes.
*Adapted from Mama Never Cooked Like This. Published by
Talonbooks.
bugus@ladybugorganics.com
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