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ally4532 - Posted March 14, 2004 07:37 AM
Spicy Zucchini
serves 4
1# zucchini sliced 1/4 to 1/8" (I've used summer squash)
1/3 cup parsley (I had dry and just sprinkled)
1/4 t cinnamon (just sprinkled a little or a dash)
1/4 t pepper
1 med. chopped onion
1 clove of garlic, minced
1/4 cup parmesan cheese grated
1 t nutmeg (again just sprinkled or a dash)
2 T oil
1 - 8oz can tomato sauce
1/4 cup dry white wine (had cooking wine)
1 T splenda or sugar
In large skillet, saute onion, garlic and parsley in oil unitl onion is limp. Add zucchini and simmer over low heat for 5 mins. Stir in tomato sauce, wine, sugar, cinnamon, nutmeg, & pepper. Cover and simmer until zucchini is tender (about 5 mins) stirring frequently. Add parmesan cheese before serving.
I think this is so good, I've made it three times now. Each time I've added a bit more cinnamon & nutmeg. You can leave it out but I think it gives this recipe the zing it needs. Start out small you can always add later. I've also cut a cooked chicken breast if you like a little meat.
Spicy Zucchini
serves 4
1# zucchini sliced 1/4 to 1/8" (I've used summer squash)
1/3 cup parsley (I had dry and just sprinkled)
1/4 t cinnamon (just sprinkled a little or a dash)
1/4 t pepper
1 med. chopped onion
1 clove of garlic, minced
1/4 cup parmesan cheese grated
1 t nutmeg (again just sprinkled or a dash)
2 T oil
1 - 8oz can tomato sauce
1/4 cup dry white wine (had cooking wine)
1 T splenda or sugar
In large skillet, saute onion, garlic and parsley in oil unitl onion is limp. Add zucchini and simmer over low heat for 5 mins. Stir in tomato sauce, wine, sugar, cinnamon, nutmeg, & pepper. Cover and simmer until zucchini is tender (about 5 mins) stirring frequently. Add parmesan cheese before serving.
I think this is so good, I've made it three times now. Each time I've added a bit more cinnamon & nutmeg. You can leave it out but I think it gives this recipe the zing it needs. Start out small you can always add later. I've also cut a cooked chicken breast if you like a little meat.