Thanks to Mary Burnett, of Craig, we have some zucchini recipes to use with our late summer garden produce. I had hoped to try her “Italian Zucchini Bake” from last week’s column, but our weekend was so hectic that I didn’t take the time to make it. Maybe this coming weekend!
I have a suggestion for this week’s “Green Beans with Zucchini” recipe. If you like your green beans well done, try cooking them in the slower cooker until they’re the way you like them. Then drain the beans and make the recipe as directed. (Personally, I like the beans crisp as well as cooked in the slower cooker.)
Many of us have fresh peaches on hand right now. Do you have a favorite recipe for using them? If you have a recipe you’d like to share with readers, call me at 970-824-8809 or write to me at P.O. Box 415, Craig, CO 81626. Also have any of you heard of cotton candy jelly?
Next week this column will feature a “best ever” recipe for a chocolate cherry cake. Don’t miss it!
Green Beans with Zucchini
4 cups cut green beans (or 2 cans green beans)
2 small zucchini, cut into 1/4-inch slices
1 small onion, diced
4 bacon strips, cooked and crumbled
1/4 cup butter, margarine or olive oil
Salt and pepper, to taste
1/4 cup chopped red bell pepper (optional)
If using fresh green beans, place the beans in a saucepan and cover with water. Bring to a boil; cook uncovered for eight to 10 minutes until crisp-tender; drain. In a large skillet, saute onion in butter for three minutes. Add the zucchini and cook for four minutes. Stir in the bacon, beans, salt and pepper. Heat through. Yield: 6 servings. (For more color, Mary adds 1/4 cup chopped red bell pepper.)
Zucchini Tomato Toss
1/4 cup chopped green pepper
1 medium zucchini, cut into 1/4-inch slices
1 small onion, thinly sliced
1 garlic clove, minced
1 teaspoon olive or canola oil
2 small plum tomatoes, peeled and cut into wedges
1/2 teaspoon salt
Dash of pepper
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley
In a nonstick skillet, saute green pepper, zucchini, onion and garlic in oil for three to four minutes or until crisp-tender. Add tomatoes, salt, and pepper. Reduce heat to low. Cover and cook until heated through. Sprinkle with parsley. Yield: 2 servings. One serving (3/4 cup) equals 59 calories.