Mason County News
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Wednesday, July 25, 2012 • Posted July 25, 2012

If you have zucchini (or yellow squash) running out your ears right about now, try some of these quick recipes from “Fruit and Veggies: More Matters”. Drizzling lengthwise slices with some olive oil and a few spices, then grilling them for a couple of minutes on each side is also a delicious and healthy way to use up those squash!

Zucchini Au Gratin

Fresh zucchini is given a boost of flavor in this easy recipe. Also, it’s an excellent source of Vitamin C!

Preparation Time: 20 Minutes

· 4 cups zucchini, thinly sliced

· 1/2 cup onion, sliced

· 2 Tbsp water

· 1 Tbsp margarine

· pepper to taste

· 3 Tbsp Parmesan cheese, grated

1. Wash and slice vegetables. Place zucchini, onion, water, margarine, and pepper in a frying pan. Cover and cook over medium heat for one minute.

2. Remove cover and cook until crisp-tender, about 10 minutes.

3. Turn with large spoon to cook evenly.

4. Sprinkle with cheese; toss lightly.

Serves: 7

Zesty Skillet Zucchini

Preparation Time: 25 minutes

· ½ cup Tomato juice, low sodium

· ¼ tsp Black pepper

· 1 Onion, medium

· 1 Tomato, medium

· 1 cup Mushrooms, canned, rinsed and drained

· 2 Zucchini, medium

· 1 tsp Basil

Peel and chop the onion into small pieces. Chop the tomato. Drain and rinse the mushrooms. Cut zucchini into small slices. Place the tomato juice and pepper in a skillet or pan.

Cook on medium heat for 3 minutes. Add the onion, tomato, and mushrooms. Reduce the heat to medium-high. Cover and cook for 5 minutes. Add the zucchini.

Cover and cook for another 5 minutes.

Serves: 6

Zucchini Coleslaw

This coleslaw is a treat for the eyes and the taste buds. The bright colors make an attractive dish for the dinner table, laced with a little extra kick!

Preparation Time: 30 minutes

· 2 cups zucchini, coursely shredded

· 2 cups cabbage, shredded

· 1 medium carrot, shredded

· 2 green onions, sliced

· 1/2 cup radishes, thinly sliced

· 1/3 cup mayonnaise, fat-free

· 1/2 cup mild salsa

Drain zucchini by pressing between layers of paper towels. Put zucchini in large bowl. Add cabbage, carrots, onions, and radishes. In a small bowl, combine remaining ingredients. Pour over vegetables and toss well. Cover and chill until ready to serve.

Serves: 6

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