Zucchini Medley Food

CORN AND ZUCCHINI MELODY

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Reserve 1 tablespoon of drippings. Drain bacon, chop, and set aside.
• Heat the bacon drippings in the skillet over medium heat. Saute the zucchini, corn, and onion until tender but still crisp, about 10 minutes. Season with pepper. Spoon vegetables into a bowl, and sprinkle with chopped bacon and shredded cheese.

ROASTED VEGETABLE MEDLEY

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with 1 tablespoon olive oil.
• Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
• Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.

ZUCCHINI VEGGIE MEDLEY

Steps:

• Put oil in large pan.
• Warm pan while dicing veggies.
• Dice the tomatoes, halve the green beans, slice the zucchini diagonally (makes it look fun!), and chop the garlic.
• Keep the pan on a medium temp, you want the juices to blend slowly.
• Throw the garlic and zucchini in warmed pan first, then add the rest.
• Throw dash of salt on the veggies to bring out the juices.
• The tomatoes will cook down almost completely, but the color they add is essential!
• Cook over medium heat until either Al Dente or soft, whatever you prefer!
• ENJOY!

ZUCCHINI MUSHROOM MEDLEY

Steps:

• Preheat oven to 350F degrees.
• In a greased casserole dish, combine first 7 ingredients, then stir in 1 cup each of the shredded cheeses.
• Smooth top as best you can, then sprinkle on the remaining 1/4 cups of cheddar and mozzarella.
• Bake, uncovered, for 30 minutes; be careful not to bake too long or the zucchini goes mushy.

ZUCCHINI & YELLOW SQUASH MEDLEY WITH SUMMER HERBS

Steps:

• In a large skillet (or wok), saute the squash and garlic in olive oil on medium-high heat about 5-10 minutes, stirring often.
• Add herbs and stir well.
• Reduce heat to medium; continue cooking for an additional 10 minutes, stirring twice.
• Add parsley, salt and pepper and stir well.
• Cook 5 minutes more, or until squash is done.
• Add pinch of sugar and lemon slices; stir well.
• Serve sprinkled with grated Parmesan cheese.

MOM'S VEGETABLE MEDLEY

Steps:

• In a large skillet, saute the celery, green pepper and onion in butter for 6-8 minutes. Add zucchini; cook and stir over medium heat until tender. Add tomato and soup mix; cook and stir until tomato is tender.

CHINESE-INSPIRED CHICKEN WITH ZUCCHINI AND MUSHROOM MEDLEY

Steps:

• Put chicken in a zip-top bag with enough cornstarch to lightly coat.
• Heat sesame oil and canola oil over medium-high heat until hot. Add chicken and brown, 5 to 7 minutes. Remove chicken to plate. Add all mushrooms and zucchini, adding extra oil if needed, and brown until tender, about 3 minutes, depending on desired texture. Add chicken back into the pan, then add soy and chile paste to taste. Cook for another 2 minutes.

SQUASH AND ZUCCHINI RICE MEDLEY

Steps:

• In a saucepan, bring the broth, water, summer squash, zucchini, salt and dill weed to a boil. Stir in rice. Remove from the heat. Cover and let stand for 5 minutes. Stir in the tomato and Parmesan cheese.

ZUCCHINI AND TOMATO MEDLEY

Steps:

• Heat the olive oil in a medium skillet, adding just the garlic to let it saute a bit.
• Add the chopped onions,sprinkle the seasoned salt over them, and let them cook, stirring constantly, until they are slightly golden. 2-3 minutes.
• Mix in the zucchini, and sprinkle the oregano and black pepper over the top. Cook on medium low heat until they are heated thoroughly, stirring occasionally. 5 minutes.
• Add the tomatoes, and turn the heat up to medium high. Cook, stirring occasionally, until the tomatoes are softened and the zucchini is as well. 5 minutes.
• Place on a plate spread out, and sprinkle the mozzarella on top. Serve.

CORN AND ZUCCHINI MEDLEY

Steps:

• Place bacon in a large, deep skillet.
• Cook over medium high heat until evenly brown.
• Drain, reserving 1 tablespoon of drippings, crumble and set aside.
• In the skillet with the bacon drippings, saute the zucchini, corn and onion over medium heat until crisp tender, about 10 to 13 minutes.
• Season with pepper.
• Spoon vegetables into a bowl and sprinkle with cheese and crumbled bacon.

SQUASH MEDLEY

Steps:

• Place 1 in. of water in a saucepan. Add squash and zucchini. Bring to a boil; cook for 4-5 minutes or until crisp-tender. Drain and set aside. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1 tablespoon drippings., In the drippings, saute onion until tender. Add the squash, brown sugar and seasonings. Stir in tomatoes. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Sprinkle with bacon. Serve with a slotted spoon.

ZUCCHINI MOZZARELLA MEDLEY

Steps:

• In a large skillet, saute the zucchini, onion and seasonings in butter until crisp-tender. Add garlic; cook 1 minute longer., Gently stir in tomato wedges; sprinkle with cheese. Remove from the heat; cover and let stand for 1-2 minutes or until cheese is melted.