Zucchini and Garlic Sauce

This sauce is a quick and easy topping for cooked pasta. Recipe serves 4.

Ingredients:

11 ounces (350 g) zucchini
2 cloves garlic, crushed
1 tablespoon olive oil
Black pepper, ground

Method:

1. Slice the zucchini finely. Brush a pan with the oil and slowly cook the zucchini slices until soft. Add the garlic after a couple of minutes and stir the mixture to prevent sticking. Season with pepper to taste.
2. Serve with cooked pasta and Parmesan cheese.

Stuffed Zucchini

This makes a delicious entree or side dish. It can be prepared hours in advance and baked just before serving. Recipe serves 4-6.

Ingredients:

6 medium zucchini
4 tablespoons bacon, finely chopped
4 tablespoons Bolognaise Sauce (commercially prepared or homemade)
2 small tomatoes, seeds removed and diced
4 tablespoons breadcrumbs
5 tablespoons Parmesan cheese, grated
2 teaspoons dried parsley flakes
1/2 teaspoon dried oregano leaves
Freshly ground black pepper
Salt

Method:

1. Place all ingredients except zucchini in a bowl and mix well.
2. Wash zucchini and cut in half length-wise. Scoop out seeds and a little of the flesh using a teaspoon.
3. Fill halves with filling.
4. Place on a lightly oiled baking tray and bake in a preheated 375 degree F (190 degree C) oven for 20 minutes or until the top is brown and the zucchini are tender.

Zucchini with Herbs

This is a very simple side dish that allows the delicate flavor of the zucchini to come into its own. Recipe serves 4-6.

Ingredients:

2 pound (1 kg) zucchini, grated
Salt
2 tablespoons olive oil
2 teaspoons lemon juice
1 tablespoon fresh basil
1 tablespoon fresh marjoram
1 tablespoon fresh parsley
Freshly ground black pepper

Method:

1. Place grated zucchini in a colander and sprinkle with salt. Leave to drain for 1/2-1 hour. Squeeze out all moisture.
2. Heat oil in a fry pan. Add zucchini and cook for 5 minutes or until tender, stirring occasionally.
3. Add lemon juice and herbs and mix through. Season with pepper and serve.

Risotto with Bacon, Baby Zucchini and Peppers

This would make the perfect Italian dish to come home to after an early show at the theater. Creamy risotto topped with vegetables and crisp bacon is irresistible and easy to make. Recipe serves 4.

Ingredients:

2 tablespoons olive oil
4 ounces (125 g) streaky bacon, rind removed, cut into thick strips
1 3/4 cups risotto rice
5 cups hot vegetable or chicken stock
2 tablespoons single cream
3 tablespoons dry sherry
2/3 cup freshly grated Parmesan cheese
2/3 cup chopped fresh parsley
Salt and freshly ground black pepper
For the Vegetables:
1 small red pepper, seeded
1 small green pepper, seeded
2 tablespoons butter
3 ounces (90 g) horse mushrooms, sliced
8 ounces (250 g) baby zucchini, halved
1 onion, halved and sliced
1 garlic clove, crushed

Method:

1. Heat half the oil in a frying pan. Add the bacon and heat gently until the fat runs. Increase the heat and fry until crisp, then drain on kitchen paper and set aside.
2. Heat the remaining oil in a heavy-based saucepan. Add the rice, stir to coat the grains, then spoon in a little of the hot stock. Stir until it has been absorbed. Gradually add the rest of the stock, stirring constantly.
3. Cut the peppers into chunks. Melt the butter in a separate pan and fry the peppers, mushrooms, zucchini, onion and garlic until the onion is just tender. Season well, then stir in the bacon.
4. When all the stock has been absorbed by the rice, stir in the cream, sherry, Parmesan cheese, parsley and seasoning. Spoon the risotto on to individual plates and top each portion with fried vegetables and bacon. Serve immediately.

Celery and Zucchini Salad

Eaten with fresh, crusty bread this easy salad, with its crunchy celery, juicy red tomatoes and aromatic basil, makes a delicious healthy meal or snack, especially for vegetarians. Recipe serves 4.

Ingredients:

10 ounces (300 g) celery
5 ounces (150 g) zucchini
7 ounces (200 g) tomatoes
12 kalamata olives
5 ounces (150 g) feta cheese
2-3 tablespoons fresh basil, chopped
3 tablespoons balsamic vinegar
1/2 cup olive oil
Salt and pepper to taste

Method:

1. Wash the celery and cut into fine strips. Wash the zucchini and tomatoes and cut into thin slices. Place in a bowl.
2. Cut feta cheese into cubes. Add feta cheese, olives and basil to the bowl. Mix.
3. Combine vinegar, olive oil, salt and pepper. Pour over salad and toss. Refrigerate before serving.

Chicken and Zucchini with Tomato Sauce

An easy dish of zucchini halves filled with a mixture of chopped chicken breast and vegetables with a tasty baked cheese topping. Serve with boiled rice for a complete meal. Recipe serves 4.

Ingredients:

8 large zucchini
1 ounce (30 g) butter
4 spring onions (scallions), chopped
1 clove garlic, crushed
3 chicken breast fillets, ground (minced)
2 teaspoons lemon juice
1 carrot, grated
1 tablespoon chopped parsley
3/4 cup grated tasty cheese
4 fl oz (120 ml) can tomato juice
1 teaspoon Worcestershire sauce

Method:

1. Place whole zucchini in saucepan of boiling water, boil 4 minutes, drain. Cut zucchini in half lengthwise, scoop out flesh and chop flesh finely.
2. Heat butter in frying pan, add spring onions and garlic, cook 1 minute. Add chicken, lemon juice and chopped zucchini flesh, cook 5 minutes, stirring constantly. Add carrot and parsley, cook further 1 minute.
3. Divide filling among zucchini, sprinkle with cheese. Bake in moderately hot oven 10 minutes. Heat tomato juice and Worcestershire sauce, pour over zucchini.