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Old 06-15-2009, 09:21 AM   #31
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Originally Posted by BreezyCooking View Post
This is one of my fave ways of using zucchini. Had it last night as an accompaniment to some "Teriyaki Salmon"

BREEZY SESAME ZUCCHINI CARROT RAMEN NOODLES

1 small/medium zucchini
1 medium carrot
1 package Ramen noodle soup mix
2 cloves garlic, finely chopped
Aprox. 1 teaspoon (about 1”) peeled & grated fresh ginger
Crushed red pepper flakes to taste
Soy sauce to taste
Vegetable oil
Hot sesame oil (or regular, if desired)

Wash & trim zucchini; trim & peel carrot. Grate, shred, or julienne slice both (julienned produces the best result).

Discard soup/seasoning packet from Ramen noodles (or save for another use). Cook noodles according to package directions & drain.

In a medium/large skillet, heat a thin coating of vegetable oil & sauté squash & carrot until just barely tender. Add ginger & garlic & stir a few times. Add drained noodles & combine gently. Add crushed red pepper flakes & soy sauce to taste & gently combine again. Serve with a drizzle of hot (or regular) sesame oil on top.

Thanks Breezy, your recipe looks really inviting,I know my group will enjoy it,
kadesma
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Old 06-15-2009, 09:23 AM   #32
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Originally Posted by PattY1 View Post
I think this is tasty. I prefer it with home made fresh Salsa.

Mexican Veggies Recipe
SERVINGS: 2
CATEGORY: Low Fat
METHOD:
TIME: Prep/Total Time: 15 min.
Ingredients:
  • 1 medium zucchini, diced
  • 1/2 cup fresh or frozen corn
  • 1/2 cup salsa or picante sauce
Directions:
Place 1 in. of water in a small saucepan; add zucchini and corn. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until zucchini is almost tender. Drain. Stir in salsa; heat through. Yield: 2 servings.
Thank you for sharing you recipe..Who know when I posted this all the wonderful recipes I'd get to try...Thanks again Patty
kadesma
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Old 06-15-2009, 10:58 AM   #33
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Originally Posted by kadesma View Post
Thanks Breezy, your recipe looks really inviting,I know my group will enjoy it,
kadesma
You're welcome Kadesma!

One thing I should have noted was that when I first threw this together years ago, the Asian section in supermarkets was almost nonexistent, thus the use of the ramen noodles from ramen soup. These days, however, all the supermarkets around here carry packages of plain ramen noodles in the Asian product section - usually in sizes just a little bit larger than the soup ones - & that's what I've been using lately (utilizing the whole package). The plain ramen noodles have a bit more "tooth/body" to them than the soup ones, but either type will work.
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Old 06-15-2009, 11:02 AM   #34
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Summer squash (albeit small ones) have just started to arrive at our local farmers market, & I picked up two "8-Ball" round zucchini that I plan to slice in half, hollow out, & stuff with a mixture of couscous mixed with sliced grape tomatoes, sauteed onion, bell pepper, & the diced zucchini innards.

Will be serving them alongside a "Bright Lights" Swiss Chard-stuffed turkey meatloaf.
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Old 06-15-2009, 01:05 PM   #35
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my mom would thinnly slice zucchini into rounds, heat olive oil in pan and add 1 small crushed garlic clove (just for flavor not to over power), heat till garlic is fragrant, fish out garlic and discard. add zucchini and cook till tender and brown around the edges. pour all into a container add extra olive oil to cover. rip fresh mint leaves and add to container. allow to sit in frdge till chilled. she would eat it by serving in bowl and used crusty bread to dip in the oil.

i didn't like it but she grew up on it and loved it, especially with her home grown zucchini.
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Old 06-15-2009, 01:40 PM   #36
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Originally Posted by msmofet View Post
my mom would thinnly slice zucchini into rounds, heat olive oil in pan and add 1 small crushed garlic clove (just for flavor not to over power), heat till garlic is fragrant, fish out garlic and discard. add zucchini and cook till tender and brown around the edges. pour all into a container add extra olive oil to cover. rip fresh mint leaves and add to container. allow to sit in frdge till chilled. she would eat it by serving in bowl and used crusty bread to dip in the oil.

i didn't like it but she grew up on it and loved it, especially with her home grown zucchini.
Mom did somethingalmost the same, no mint but heated olive oil,garlic ,chopped onion, when onion was soft add beaten eggs with fresh chopped parsley and some parmesan cheese..mix well put skillet in the oven after topping with Monterey jack cheese..We loved it..Think it might have been the cheese? I like the way your mom's recipe sounds..I love mint..emmm
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Old 06-15-2009, 01:49 PM   #37
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Originally Posted by kadesma View Post
Mom did somethingalmost the same, no mint but heated olive oil,garlic ,chopped onion, when onion was soft add beaten eggs with fresh chopped parsley and some parmesan cheese..mix well put skillet in the oven after topping with Monterey jack cheese..We loved it..Think it might have been the cheese? I like the way your mom's recipe sounds..I love mint..emmm
did she add zucchini or was this an egg dish.
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Old 06-15-2009, 01:54 PM   #38
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did she add zucchini or was this an egg dish.
oh boy yes she added zucchini, browned them then added the onions and garlic the eggs went in last..mom could really stretch a meal
kades
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Old 06-15-2009, 07:39 PM   #39
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i used to have a recipe for chocolate zucchini cake. was like a pound cake. gonna look for it. if found will post. i remember it being yummy. i have cut zucchini into match sticks and sauté with mushrooms for a side. people that say they don't like veg. seem to like this.
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Old 06-16-2009, 02:19 AM   #40
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this zucchini recipe i love!! my mom and aunt's made this mostly in the fall to can.

Caponatina - Italian appetizer (Family Recipe)
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