My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Friday, August 19, 2011

Zucchini Italiani

I'm so excited! No one has given me zucchini in over a week. Don't worry, I still have plenty. This is from the only "healthy" cook book I own, Serving You Well Everything in this book is wonderful. Check out the calorie on this baby!

Did I mention you can use yellow summer squash instead or zucchini, or a combination of the two.

Zucchini Italiani
Makes 4 cups
50 calories per cup, have seconds
print recipe

nonstick cooking spray, I use olive oil spray
2 1/2 cups zucchini, sliced
1 medium onion, chopped
1 garlic clove, minced
1 cup tomatoes, seeded, diced
1 1/2 teaspoons fresh basil, minced OR 1/2 teaspoon dried basil
3/4 teaspoon fresh oregano OR 1/4 teaspoon dried oregano
2 tablespoons grated parmesan cheese
fresh basil sprigs (optional)

Coat a large nonstick skillet with nonstick spray. Place over medium-high heat until hot. Add zucchini, onion and garlic, saute 3-4 minutes or until tender-crisp

Add tomatoes, basil and oregano. Cook until thoroughly heated.

Transfer to a serving dish and sprinkle with cheese. Garnish with basil if desired.

1 comment:

  1. hi beverly...this looks great ...i have some in my produce drawer too !!!!!

    the other night i cut it into out a cookie sheet...covered it in olive oil and tossed the zuchinni in the oilve oil..sprinkled with sea salt and roasted it at about 400 degrees for about 10 to 15 minutes...till golden and caramel-ey. we ate the whole pan !!!

    just another idea for those little rascals !!!

    happy to stop by today

    kary and l'il teddy


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