Zucchini

The Darker the Better

Zucchinis are loaded with nutrients like potassium, folate, and vitamins A and C. They also have a bit of beta carotene and it is said that the darker the zucchini is, the better is for you.

Baked Zucchini With Tomatoes

3 medium zucchini, cubed
2 medium tomatoes, cubed
1 green pepper, cored and chopped
1 medium yellow onion, finely chopped
1/2 teaspoon of salt
1/8 teaspoon of pepper, black
1/4 cup olive oil

Preheat oven to 400º. Arrange the zucchini and tomato in a greased (use margarine) baking dish. Scatter the green pepper, onion, salt and pepper over the zucchini & tomato. Drizzle the oil over the vegetables then bake uncovered for about 25 minutes or until the zucchini just turns tender.

Zucchini Oregano

1 1/2 pounds of sliced zucchini
1 large tomato, chopped
2 Tbsp of minced shallots
1 Tbsp fresh lemon juice
1 tsp of dried oregano
1 Tbsp chopped parsley
Salt & Pepper to taste
3-4 tablespoons of margarine

Sauté the zucchini, tomato and shallots with the margarine. Cook until zucchini is crisp but still tender. Place in a heated serving dish. In separate small bowl, combine lemon juice, oregano, parsley, salt, and pepper. Pour this over the zucchini, combine, and serve.