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September 8, 1997

Home & Garden

Recipes

  Zucchini
  
   Baked Zucchini with Tomato Sauce
  
   2 medium-sized zucchinis
   1/4 c. tomato paste
   1 medium-ripe tomato
   2 anchovy fillets packed in olive oil, diced
   2 Tbsp. capers, diced
   6 Tbsp. Italian extra-virgin olive oil
   2 cloves minced garlic
   2 Tbsp. chopped fresh garlic
   4 Tbsp. freshly-grated Parmesan cheese
   Salt and pepper to taste
  
   Wash zucchinis, do not remove stems. Cut lengthwise. Score each half with criss-cross cuts. Salt and let stand 1/2 hour to release water. Dry zucchinis, set aside in ovenproof dish. Mix garlic and 4 Tbsp. olive oil and pour one Tbsp. over each half. Bake in preheated 400 F oven for 25-30 minutes.
  
   To make sauce: Put remaining 2 Tbsp. olive oil into pan, add diced anchovy fillets and capers; add chopped fresh tomato and tomato paste. Salt, pepper to taste. Cook on low heat for 8 minutes, stirring gently. Remove zucchinis from oven to serving dish. Spread spoonfuls of suace over each half. Sprinkle with grated cheese and bits of chopped parsley.
  
   Microwave Zucchini Bake
  
   1 lb. zucchini (about 2 to 3 medium)
   1/4 c. chopped onion
   3 slices day-old bread, cubed
   6 eggs
   1 c. skim milk
   1 tsp. Italian seasoning, crushed
   1 c. (4 oz.) shredded reduced-fat Cheddar cheese, divided
  
   Cut zucchini into 1/4-inch slices. If slices are larger than you can circle with your thumb and forefinger, halve or quarter slices. Place zucchini and onion in 8 x 8 x 2-inch microwavable baking dish. Cover with plastic wrap. Cook on full power until zucchini is softened, about 7 minutes. Drain well, pressing with back of spoon to release additional liquid. Lightly toss with bread.
  
   In medium bowl, beat together eggs, milk and seasoning until well blended. Pour over zucchini mixture. Stir in 3/4 c. of the cheese. Cover with plastic wrap.
  
   Cook on full power 6 minutes, stirring to move cooked portions at edges toward center after 3 minutes. Stir again. Cover. Cook on full power until eggs are almost set, about 1 to 2 minutes. Sprinkle with remaining cheese. Let stand, covered, until cheese is melted and knife inserted near center comes out clean, about 5 to 7 minutes.
  
   Vegetable Chowder
  
   1 c. (1 1/2 oz.) dried tomato halves, cut into 1/4-inch strips
   1 can (14 1/2 oz.) chicken or vegetable broth
   1/2 c. water
   1 lb. potatoes, peeled and cut into 3/4-inch chunks
   1/2 c. sliced zucchini
   1 can (7 or 8 oz.) yellow corn kernels, drained
   1/2 c. sliced green onions
   1 c. lowfat milk
   1/2 tsp. dried thyme leaves
   Salt and pepper, to taste
  
   In small bowl cover tomatoes with boiling water; set aside 5 minutes. In 3-quart saucepan bring broth and water to boil. Add potatoes; return to boil. Cover and simmer about 12 minutes, just until tender. With slotted spoon remove 1 c. potatoes; set aside. Pour contents of saucepan into container of electric blender. Holding lid down tightly, Blend until smooth; return to saucepan. Drain and add tomatoes, reserved potatoes, then remaining ingredients except salt and pepper. Simmer over low heat, stirring often, 10 minutes. Season with salt and pepper. Thin with a little additional water or milk, if needed.
  
   Ratatouille
  
   3 c. cubed zucchini
   2 c. sliced zucchini
   1 green pepper, chopped
   1 onion, chopped
   1 clove garlic, minced
   1/2 tsp. sea salt
   2 Tbsp. chopped fresh parsley
   2 tomatoes, chopped
   1/4 c. olive oil
  
   Combine all ingredients except parsley and tomatoes in skillet. Add oil to skillet and sauté over medium heat for five minutes. Add parsley and tomatoes. Cover and cook over low heat for 15 minutes until vegetables are tender. Serve hot or cold.
  
   Tortellini En Brodo Con Salame
  
   1 49-1/2 oz. can chicken stock
   1 9 oz. pkg. of cheese tortellini
   1/2 7 oz. pack sun dried tomato and basil salame, cut in strips
   2 c. sliced zucchini
   2 Tbsp. chopped parsley
   Grated Parmesan cheese
  
   In a large saucepan, bring chicken stock to boil add tortellini. Boil gently until tortellini are tender but firm to the bite (approximately 4-5 minutes). Add zucchini and parsley to the tortellini; simmer 2 minutes. Season to taste and serve sprinkled with Parmesan cheese.
  
   Marinated Vegetables
  
   1 medium cauliflower, in 1-inch pieces
   1 medium bunch broccoli, cut in 2-inch stalks
   2 medium carrots, thinly sliced
   1/2 lb. mushrooms, sliced
   1 small zucchini or yellow squash, sliced
   1 bell pepper, thinly sliced
   1/2 to 3/4 c. olive oil
   3-4 cloves garlic, minced
   1 tsp. salt
   Freshly ground pepper
   1 tsp. dried or several Tbsp. fresh herbs such as oregano, marjoram, dill, basil, chives or thyme
   1/3 c. balsamic or red wine vinegar
  
   Steam vegetables until just tender in the following groupings: cauliflower, broccoli, carrots; mushrooms and zucchini; bell pepper. Meanwhile, combine olive oil, garlic, salt, pepper and herbs in a large bowl. Add the steamed vegetables (Ok if still hot). Mix well. Stir in vinegar within 30 minutes of serving to retain bright vegetable colors.
  
   Sliced Salmon Soy and Julienned Vegetables
  
   2 lb. King salmon filleted, skin on
   2 lb. fresh spinach washed and trimmed
   1 c. sliced zucchini
   8 scallions
   Juice of 2 lemons
   4 Tbsp. soy sauce
   1/2-inch piece fresh ginger
   2 cloves garlic, minced
   8 Tbsp. butter
   4 Tbsp. flour
   2 Tbsp. sunflower oil
   2 red chili peppers, seeded and cut into rings
  
   Slice salmon fillets with skin on; cut at 30-degree angle to produce cutlets weighing about 1 ounce each. Set aside. Blanch spinach; shock in ice bath, drain and squeeze off excess water. Cut zucchini and scallions into juliennes.
  
   To make sauce, combine lemon juice and soy sauce in a bowl; add the ginger, grated. Coat salmon in flour after seasoning. Heat oil in pan and cook salmon for one minute; turn cutlets over. Immediately add spinach, vegetable julienne, garlic and sauce mix. Turn up heat and add butter in small pieces, swirling to incorporate. Arrange vegetables and salmon on plate. Garnish with chili rings.
  
   Flavored Light Butters
  
   Italian:
   1/2 c. butter, softened
   1 Tbsp. chopped fresh basil
   1 Tbsp. chopped fresh oregano
   1 tsp. finely chopped fresh garlic
   1/2 tsp. salt
   Southwest:
   1/2 c. butters, softened
   1 tsp. chili powder
   1/2 tsp. seasoning salt
   1/2 tsp. finely chopped fresh garlic
   1/4 tsp. ground red pepper
  
   In small mixing bowl combine all ingredients for desired variation. Beat on medium speed until well mixed (1 to 2 minutes). Brush on meats, poultry, fish and vegetables, when grilling toss with hot pasta and vegetables.