Vegetables

Parmesan Zucchini & Corn

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2 tablespoons olive oil
2 cloves garlic, minced
4 zucchinis, diced
1 cup corn kernels, frozen, canned or roasted
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
Kosher salt and freshly ground black pepper
Juice of 1 lime
2 tablespoons chopped fresh cilantro leaves
2 tablespoons grated Parmesan, or more, to taste
 
Heat olive oil in a large skillet over
medium high heat. Add garlic to the skillet,
and cook, stirring frequently, about 1 minute.
    Add zucchini, corn, basil, oregano and thyme. Cook, stirring occasionally, until zucchini is tender and cooked through, about 3-4 minutes; season with salt and pepper, to taste.
Stir in lime juice and cilantro.
    Serve immediately, sprinkled with Parmesan.


 
Oven Roasted Vegetables

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1 med. Zucchini    
1 med. Summer squash    
1 med. Red bell pepper
1 med. Yellow bell pepper
1 lb. fresh green beans or asparagus
1 red onion, chopped
½ lb. fresh mushrooms, sliced
1-2 cloves garlic, sliced thin
3 T. olive oil
1 tsp. salt
½ tsp. pepper    
½ tsp. Italian seasoning (optional)

 
Cut veggies into bite-sized pieces. 
Place in large roasting pan. 
Drizzle with oil and seasonings. 
Roast at 450° for 30 minutes,
stirring occasionally, until lightly browned
and tender-crisp.
Zucchini Bake

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Zucchini, sliced ½ inch thick    
Salt, garlic salt, oregano & pepper
Tomatoes, sliced ½ inch thick
Salt, garlic salt, oregano & pepper    
Onions, sliced ½ inch thick
Salt, garlic salt, oregano & pepper
Velveeta cheese, sliced    
Ample thinly sliced bacon, raw

 
Layer all ingredients in the order listed in a greased 9 x 13-inch pan.  Bake at 350° uncovered, for 45 minutes or until bacon is done.
Squash Cakes

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2 cups grated zucchini
1 cup grated cheddar cheese
1 cup Bisquick
1 egg

 
Chopped onions as desired
Salt, pepper, garlic salt and oregano
Mix together and drop by Tablespoons
into skillet with oil or margarine.
Garlic Broccoli Spears

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1 lb. fresh broccoli    
1 T. olive oil
1 T. lemon juice    
1 garlic clove, minced
¼ tsp. salt
1 T. lemon juice    
1/8 tsp. pepper
 
Cut broccoli into spears. Cook in small amount
of water until tender-crisp. 
Meanwhile, combine remaining ingredients.  Drain broccoli and place in serving dish. 
Add lemon mixture and toss to coat. 
Serve immediately.
Stir Fried Green Beans

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3 T. vegetable oil    
4 c. fresh green beans
3 ribs celery, cut diagonally    
¼ lb. mushrooms, sliced    
1 (8-oz.) can water chestnuts
½ c. beef broth or water
2 T. soy sauce
¼ lb. mushrooms, sliced    
1 T. cornstarch
Salt and pepper

 
Heat oil.  Add green beans. 
Cook, stirring frequently, about 5 minutes. 
Add celery.  Cook 2 minutes.  Add mushrooms, cook 3 minutes or until beans
and celery are tender-crisp. 
Combine remaining ingredients until
well blended and stir into skillet. 
Stir constantly until mixture boils and thickens.
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