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Vegetables |
Main Dishes
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Fava Beans with Lamb & Rice |
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Spaghetti with Fava Beans |
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Melinda's Frittata |
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Roasted Fennel & Baby Red Potatoes |
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Roman Style Artichokes |
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Broccoli Cauliflower Casserole |
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Stuffed Acorn Squash |
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Roasted Winter Vegetables |
V |
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Broccoli Enchiladas |
V |
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Chili Beans |
E,*V |
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Easy Frittata |
V,*O |
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Mung Dal |
V,O |
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Marinated Roasted Vegetables |
V,O |
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Marinated Veggie Sandwich |
V |
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Beans with Sage |
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Spicy Roasted Potatoes |
V,O,E |
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Vegetable Rarebit |
V |
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Vegetable Bechamel Lasagna |
V |
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Vegetable Lasagna |
V; |
Side Dishes
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Sautéed Cherry Tomatoes |
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Roasted Baby Beets |
V |
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Asparagus with Orange Sauce |
V |
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Grilled Baby Bok Choy |
V |
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Roasted Butternut Squash |
V |
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Cauliflower Mash |
V |
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Lacinato Kale |
V |
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Baked Spinach |
V |
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Beets a la Marian |
V,O,E,Q |
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Boston Baked Beans |
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Dorothy Merman's Eggplant Casserole |
V |
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Kathy's Eggplant Casserole |
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Glazed Carrots |
V |
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Kathy's Scalloped Potatoes |
V,E |
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Mushrooms Au Gratin |
V |
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Potatoes Au Gratin |
V |
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Baked Beans |
E,Q |
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Roasted Asparagus |
V,E |
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Roasted Potatoes |
V,E |
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Sautéd Cabbage |
V,E |
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Sautéd Cabbage & Pears |
V,E |
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Spinach Mousse on Roasted Tomatoes |
V |
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Summer Green Beans |
V,E,Q |
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Zucchini |
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Summer Zucchini Recipes
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Zucchini, Lamb & Feta Casserole |
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Turkey Zucchini Chili |
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Zucchini Linguica Skillet |
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Zucchini Shells |
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Zucchini |
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Zucchini Sauté |
V |
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Baked Zucchini |
V |
Other
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Porcini Marinara Sauce |
V,O |
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Vegetarian Gravy |
V,O |
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Easy Beans |
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Zucchini Sauté
Contributed by: Melinda
This is hearty enough for a main dish meal.
1 - 3 inch diameter zucchini
1 large leek
1/4 oz. dried porcini mushrooms
1/2 lb. fresh plum tomatoes (cut in half or quartered if more than 1 1/2
in. long)
1/4 cup coarsely chopped fresh basil
Olive oil
Salt & Pepper
Leek
- Remove outer tough leaves of leek. Cut off root end and
green tops of leaves
- Cut leek in half lengthwise and run under cold water to
remove all sand and dirt from within the layers
- Cut across in 1/2 inch slices
Zucchini
- Cut ends off zucchini, cut in half then lengthwise into
quarters
- Scoop out seeds with a spoon
- Slice across into 1/2 inch slices
Porcini
- In a 2 cup measure, add very hot tap water
- Break up procini mushrooms into the water and stir
- Let stand until mushroom pieces are well softened (about
30 minutes)
- *You can reserve the liquid for another dish
Sauté
- Heat olive oil in a large skillet
- Add leek and about 1/2 tsp salt - sauté until softened
- Add zucchini and about 1/2 tsp salt - and sauté for about 5 minutes
- Add drained mushroom pieces, cover and cook
until tender
- Remove cover, turn off heat and add black pepper, tomatoes and basil
Serve with a green salad.
Questions about this recipe?
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