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Tuesday, June 15, 2010

Zucchin Recipes

Zucchini with Dill Sauce

2 lbs zucchini, peeled, seeded and cut into julienne strips ( 1/4 by 3 in.)
1/2 tsp salt
1 TBSP butter or margarine
2 TBPS all-purpose flour
1 cup dairy sour cream
1 tsp granulated sugar
2 tsp vinegar
2 TBSP finely chopped fresh dill or 1 1/2 tsp dried dill.
Few twists of freshly ground black pepper

Prepare zucchini then sprinkle with salt. Let
stand 30 min. Drain, then pat dry on paper towel.

Melt butter in 10 inch skillet; add zucchini and stir until it is well coated with butter. Cover and cook 5-7 min or until zucchini in tender-crisp (do not overcook).

Blend flour into sour cream. Pour over zucchini and simmeer 2 min or until sauce is thick and smooth. Stir in sugar, vinegar, dill and pepper. Yield: 4 servings.

Marinated Zucchini

2 fresh tomatoes
2 fresh zucchini, unpared, sliced ( 1 1/2 to 2 cups)
1/4 cup salad oil
3 TBSP vinegar
Dash garlic salt
3/4 tsp granulated sugar
1/4 tsp salt
1/4 tsp dry mustard
Dash of freshly ground pepper
1 TBSP chopped fresh dill (optional)

Dice tomatoes and combine with unpared sliced zucchini. Combine remaining ingredients and shake vigorously or blend with wire beater.
Pour over vegetables in shallow non-metal pan or plastic bag. Chill several hours. To serve, scoop zucchini and tomatoes from marinade with slotted spoon and arrange on leaf of lettuce for each serving.

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