This is a variation of a recipe posted at all recipes by Star Pooley. The changes are mostly in cooking the broth for 2+ hours instead of 30 minutes. Level 1 - Pro/Fat 1/4 cup butter 1/2 cup extra virgin olive oil 2 onions chopped 2 cloves of garlic - minced - more if you like about 1/4 cup chopped fresh parsley - originally called for an entire bunch of parsley 1 large can of diced tomatoes - originally called for stewed tomatoes * optional(if you like a thicker soup you can include a large can of tomato puree or 1 small can of tomato paste) 1/2 cups dry white wine 2 bottles of clam juice - origanally called for water instead of clam juice 2 bay leaves 1 tablespoon of dried basil 1/2 teaspoon dried thyme 1/2 teaspoon dired oregano *optional - 1 teaspoon of red pepper flakes - if you like a little kick 1 1/2 lbs peeled and deveined shrimp 1 1/2 lbs bay scallops 2+ dozen clams 2+ dozen mussels - cleaned and debearded 1 1/2 cups of crabmeat - I used lump crabmeat 1 1/2 pounds of cod cubed - I used tilapia Over medium-low heat melt butter and add evoo in large stockpot, add onions, garlic and parsley. Stir and cook until onions are tender. Add tomatoes to the onions, then add chicken broth, wine, clam broth, bay leaves, basil, thyme and oregano. Mix well, cover and simmer at least 2 hours. Stir in shrimp, scallops, clams, mussels, crabmeat and fish. Bring to a boil, lower heat, cover and simmer about 7 minutes or until clams open. Serve in bowls and enjoy!

Here is the recipe that I used from Teresa on the Recipe Exchange. It's pretty similar to what you posted. I might cut the salt back to one and a half teaspoons especially on a small chicken (mine was just three pounds). I only had time to let the rub stay on the chicken for two hours so while the chicken meat was not overly salty, the skin was a little more salty than I would have preferred. I think that would even out if the chicken was refrigerated overnight and the salt was more absorbed. I also used smoked paprika because that was what I grabbed and it it was already measured in the bowl of spices before I realized what I had done. I think either regular or smoked paprika would be fine, but we did like the smoked. I didn't have any onion powder so that was left out. Except for the paprika and onion powder I made it exactly as posted and we thought it was very good. I thought the balance of spices as Teresa posted them was quite nice. This was also incredibly easy! I only did one small chicken in my toaster oven - five hours at 250 degrees, but the next time I might do two or three in the regular oven and freeze the extra. I roasted the chicken on non stick foil in a tray with half inch sides. Because it didn't stick to the foil I found it easier to simply turn the chicken over several times instead of basting frequently. It came out with a wonderful deep golden brown sticky glaze. Lee Roasted Sticky Chicken Posted by teresa_nc7 (My Page) on Sun, Jun 25, 06 at 8:36 A high heat roasted chicken is indeed delicious, but I tried a new recipe for slow/low roasted chicken yesterday that is really good also - and won't smoke up your house! Roasted Sticky Chicken Recipe By :Sharon Worster Personal Chef's Network Serving Size : 6 Preparation Time :5:00 Categories : Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds whole chicken 2 teaspoons salt 1 teaspoon paprika 3/4 teaspoon cayenne pepper 1/2 teaspoon onion powder 1/2 teaspoon thyme 1/4 teaspoon white pepper 1/4 teaspoon garlic powder 1/4 teaspoon black pepper 1 large onion -- quartered Combine all spices together in a small bowl. Rub mixture into chicken WELL, inside & out, patting into the skin & try to make it evenly distributed. Put in a large bag & refrigerate overnight. If you don't have time for this step it will still be delicious! Just before roasting, stuff the cavity w/ onions. If the onion will fit into the cavity whole, I do it this way as we love baked onions. Roast uncovered @ 250* (YES, THAT'S 250*) X 5 hours (YES, THAT'S 5 HOURS). Baste often w/ pan juices until they caramelize in the pan. Chicken will turn golden brown. Sharon's NOTES : These freeze GREAT & I recommend you make several of them at one time since your oven is on for so long! This chicken is to die for & falls off the bone!!! For Heating: You can bring these straight from the freezer if you want! I've done this for years in my own home & here's how I do it. From the freezer: Put in the microwave on a plate covered w/ papertowels & heat on high X 5-7 minutes. Then, place in a 350* oven X 15-20 minutes or until hot throughout. Or, you can thaw in the refrigerator overnight, wrap in foil and heat in a low oven for 20-30 minutes.

Like Chase, I'd want baked beans. Oh well, they aren't green, at least not if they're fresh. LOL And I love green beans the way LindaC just mentioned, I sprinkle a few slivered almonds on top for a crunchy texture. However, I think a tomato-and-green vegetable dish would go fine. I like the zucchini/tomato combination and this is my version, a little bit more involved but very good. Tomato Zucchini Casserole Ingredients: 1 1/2 teaspoons chili powder 1 tablespoon parsley flakes 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/8 teaspoon salt 1/8 teaspoon black pepper, ground 3 cups zucchini, thinly sliced, fresh 1 pound tomatoes, fresh, sliced 1/4 cup bread crumbs, white, fresh 1 tablespoon vegetable oil Preparation: Combine chili powder, 1 1/2 teaspoons parsley flakes, garlic and onion powders, salt and pepper in a small bowl. Place half the zucchini in a lightly greased 6-cup casserole. Layer with half the tomatoes. Sprinkle with half the seasoning mixture. Repeat the layers. Combine bread crumbs, oil and remaining parsley flakes, sprinkle over vegetables. Bake, uncovered, in preheated 375 degree oven, until vegetables are tender, about 40 minutes. This is another spring recipe although I leave the mint out. I like mint tea or mint candy but somehow I don't like it in other foods. Yeah, I know. I'm strange. I like peas and lettuce, though, and in the spring when there is fresh baby lettuce and the peas are sweet and new, oh yum. I've done it with frozen baby peas and it's still pretty darned good. Peas & Lettuce Makes 6 servings, about 1/2 cup each 4 teaspoons extra-virgin olive oil 2 cups shelled fresh peas (3 pounds unshelled) 1 tablespoon finely chopped fresh mint 4 cups thinly sliced Boston lettuce (about 1 small head) ¼ teaspoon salt Freshly ground pepper to taste Heat oil in a large nonstick skillet over medium-low heat. Add peas and stir to coat with oil. Cover and cook, stirring once or twice, until beginning to brown, about 4 minutes. Stir in mint and cook for 30 seconds. Add lettuce, cover and cook, stirring once or twice, until wilted, 1 to 2 minutes. Remove from the heat and season with salt and pepper. Per serving: 113 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 13 g carbohydrate; 5 g protein; 5 g fiber; 206 mg sodium; 225 mg potassium. Nutrition bonus: Vitamin A (70% daily value), Folate (22% dv), Vitamin C (15% dv). 1 Carbohydrate Serving Exchanges: 1 starch, 1/2 vegetable, 1 fat Then again, I like just plain roasted green beans and red onions, drizzled witholive oil mixed with a bit of balsamic vinegar and seasoned with just salt and pepper. Annie

Hi Becky - I apologize in advance for the format - but here is a thread I saved from 04! (what we were doing discussing zucchini in January - I do not know...) Zucchini recipes Slice the yellow and green squash into 1/4" to 1/2" thick pieces (the smaller squash, about the size of a cucumber, work best for this recipe). Very briefly sautee them in a hot pan with a little butter, olive oil, etc. (NOT MUCH!) and just a TOUCH of fresh garlic until the garlic starts to brown. Pour in enough apple cider (NOT vinegar, cider) to just cover the squash, and braise over high heat until the squash is cooked to just under your desired tenderness. Remove the squash to a bowl. It will continue to cook, to don't make it too mushy. Over high heat, reduce the apple cider to about 1/2 its volumn, and pour over the squash, tossing to cover. Serve immediately. (kframe) ________________________________________ Daisyduckworth: Oh my goodness! Where do I start? Zucchini has to be one of the most versatile of vegetables - it can be used raw or cooked. I have many, many different recipes using it. It's wonderful in a quiche, or grated or finely sliced into just about any salad; but particularly grated into a coleslaw; it's great crumbed and baked, or just baked uncrumbed; it's yummy julienned and served with your favourite dip. They can be stuffed and baked, cook well on a barbecue......Below a few (trying to keep your waist-line in mind!). Zucchini with Coriander 2 capsicums (red, green or yellow) 1 tablespoon olive oil 1 onion, sliced 1 clove garlic, crushed 2 teaspoons coriander seeds, roughly crushed 2 zucchini, diced 3 tomatoes, chopped salt and pepper Cut capsicums into quarters, remove seeds. Place shiny side up until a hot griller until the skins blister, char slightly and loosen. Remove from heat, cover for a minute or two, then remove skins and cut into strips. Warm the oil in a saucepan, add onion, garlic and capsicum. Fry for 4-5 minutes, add coriander, zucchini and tomatoes. Stir, cook for 20 minutes until vegetables are tender. Season with salt and pepper to taste. Serve hot or cold, with or without brown rice. Zucchini and Corn Casserole 5-6 zucchinis 1/2 teaspoon salt 1 1/2 cups finely chopped onion 2 1/2 tablespoons butter 5 eggs, beaten 1 cup water 1 green capsicum, finely chopped 1 clove garlic 1 tablespoon butter, extra 1 cup tinned whole-kernel corn 1 cup tasty grated cheese Place zucchinis, water and salt in a saucepan and steam for about 10 minutes until just tender. Drain and chop. Saute capsicum, onion and garlic in the butter until onions are transparent. Add zucchini and extra butter, corn, eggs and cheese. Mix well, pour into a casserole dish and bake, uncovered, at 180C for 40-45 minutes. Stirfried Beef 3 zucchini, cut in half crosswise, then into quarters lengthwise 1 tablespoon peanut oil 1 onion, cut in half lengthwise and then into slices lengthwise 1 teaspoon finely chopped fresh ginger 1 clove garlic, finely chopped 1 stalk lemongrass, finely sliced 2 small red chillies, finely sliced 200g rump steak, thinly sliced 2 tomatoes, diced 2 tablespoons shredded mint leaves 1 tablespoon soy sauce Steam the zucchini for 5 minutes or microwave on high for 40-60 seconds. Heat a frypan. Add oil and swirl to coat the sides. Add onion, ginger and garlic, stirfry until just coloured, about 30 seconds. Add lemongrass and chillies. Stirfry for 10 seconds, add beef and stirfry until it browns Add tomatoes and zucchini, cook for 1 minute. Stir in the mint and soy sauce. Serve immediately with rice. Egyptian Pot Roast with Zucchini and Beans 500g zucchini, cut into 1cm slices, blanched 500g whole green beans 1kg small potatoes 1 eggplant, cut into 1cm slices, then quartered 1 clove garlic 1 boned leg of lamb salt or garlic salt and pepper to taste paprika 2 onions, sliced 3 ripe tomatoes cut into quarters Measure the liquid from the beans and add water to make 2 1/2 cups. Rub lamb all over with garlic clove, sprinkle with salt and pepper. Place lamb in a baking dish. Arrange potatoes, beans, eggplant and zucchini around the meat, making two piles of potatoes and one each of the others. Sprinkle with salt and pepper. Sprinkle potatoes well with paprika. Pour bean liquid into pan. Place onions on top of meat and vegetables. Squeeze juice from tomatoes all over, discarding the pulp. Bake, uncovered, for 2 1/2 hours, basting frequently with pan juices. Make a gravy from pan juices to serve, if desired. Veal With Zucchini 750g veal, cubed 1 tablespoon oil 3 large zucchini, cut into chunks 2 onion stock cubes, crumbled 400g can tomatoes Place veal and oil in a flameproof casserole dish and fry until browned. Add remaining ingredients and bake in a moderate oven for 1 1/4-1 1/2 hours. Serve with buttered noodles. Mushroom Zucchini Salad 250g small zucchini 2 tablespoons lemon juice salt and pepper 1 clove garlic, halved 2 tablespoons salad oil 250g button mushrooms, sliced (or tinned champignons) 1/4 cup Italian salad dressing 2 tablespoons chopped parsley lettuce cups for serving Slice the zucchini and blanch for 1-2 minutes in boiling, salted water. Drain well and sprinkle half the lemon juice over, toss to mix. Sprinkle a little salt and pepper in a salad bowl, rub the bowl with the garlic, add the oil. Add the mushrooms and coat with the oil, stand aside for 5 minutes and discard the garlic. Add zucchini, remaining lemon juice, salad dressing and parsley and toss carefully. Chill and serve in crisp lettuce cups. Pastry-Free Frittata 2 cups grated zucchini 1 cup grated carrot 1 onion, finely chopped 4 eggs, lightly beaten 1 cup self-raising flour 1 cup olive oil 1 cup grated Gruyere or cheddar cheese salt and pepper to taste 3 tablespoons grated Parmesan cheese 2 tablespoons chopped parsley 2 tablespoons chopped chives Combine all ingredients, mix thoroughly. Grease a pie dish and pour in the mixture. Bake at 190C for 20-30 minutes or until golden brown. Leave until ready to use, then serve in wedges. Savoury Zucchini Slice 375g zucchini, grated 1 onion, chopped 3 rashers bacon, chopped 1 cup grated cheddar cheese 11 cup self raising flour 1/2 cup oil 5 eggs, lightly beaten salt and pepper to taste Combine all ingredients, pour into a well-greased lamington tin and bake at 180C for 30-40 minutes until golden. Stuffed Zucchini Salad 8 large zucchini 1 onion, finely chopped 1 clove garlic, crushed 1/2 cup French dressing 4 tomatoes, peeled and chopped 1/2 green capsicum, chopped 1/2 onion, finely chopped 2 tablespoons capers, chopped 2 teaspoons chopped parsley 1 teaspoon chopped chives salt and pepper to taste Simmer zucchini in salted water for about 5 minutes. Cut them in half lengthwise and scoop out the seeds. Combine onion and garlic and spread over zucchini. Sprinkle with 1/4 cup of the French dressing. Cover and leave for several hours. Combine tomatoes, capsicum, onion, capers, parsley and chives. Season to taste with salt and pepper. When ready to serve, remove the onion and garlic mixture from the zucchini. Fill zucchini with the tomato mixture. Sprinkle with the remaining French dressing. ZUCCHINI AND BACON SOUP 60g butter or margarine 750g zucchini, sliced 3 rashers bacon, rind removed, finely chopped 1/4 teaspoon dried basil salt and freshly ground pepper to taste 1/2 cup cream Melt butter, add zucchini and bacon and fry over medium heat until zucchini softens, about 10 minutes. Add stock, basil, salt and pepper. Bring to boil, reduce heat, cover and simmer for 10 minutes. Mash or process until smooth. Return to the saucepan, stir in cream and reheat gently without boiling. ZUCCHINI WITH GARLIC 3 medium zucchini, grated 1 clove garlic, minced juice of 1 lemon salt and pepper to taste Grate zucchini into a lightly greased frypan, mix in garlic, lemon juice and seasoning. Cook over medium heat until hot and wilted, 5-6 minutes. As for 'yellow squash', I can only assume you mean pumpkin, which is ANATHEMA to me, despite which I have lots of recipes for it. I'll await your confirmation of my suspicions before adding them. Asking for 'vegetable recipes' is a bit like asking 'how long is a piece of string?' You'll get a kerzillion different responses. However, some recipes below in which you can mix and mix and variety of vegetables of your choice - use the recipes as guides only, and let your imagination run wild. HONEY MUSTARD VEGETABLES 3 large onions, quartered 6 medium carrots, chopped 2 medium kumara (red sweet potato), sliced 1/3 cup olive oil 60g butter, melted 1/3 cup honey 1 tablespoons seeded mustard 1 tablespoon toasted sesame seeds Combine vegetables in a baking pan and drizzle with half the oil. Bake, uncovered at 180C for about 1 hour or until just tender. Combine butter with remaining oil, honey and mustard, pour over vegetables. Bake a further 20 minutes until vegetables are soft and glaze is thickened slightly. Sprinkle with sesame seeds. Delicious with roast meats. ITALIAN VEGETABLE CASSEROLE 1 cauliflower, cut into florets 3 tablespoons oil 1 onion, finely chopped 1 clove garlic, crushed 1 green capsicum, chopped 6 tomatoes, chopped salt and pepper to taste 1 tablespoon chopped parsley Heat the oil, add onion and garlic and cook until the onion is transparent. Add cauliflower, cover and cook over gentle heat for 10 minutes, stirring occasionally. Stir in the capsicum, tomatoes and season to taste. Cover and heat through. Serve sprinkled with parsley. MIXED VEGETABLE CASSEROLE 250g zucchini, washed and thickly sliced 250g tomatoes, skinned and sliced 90g onion, peeled and thinly sliced 90g carrots, peeled and thinly sliced 60g button mushrooms, washed and sliced 2 teaspoons fresh parsley, chopped 150ml chicken or beef stock 1 clove garlic, crushed (optional) salt and pepper 60g Cheddar cheese, grated (optional) Layer all the ingredients except the cheese in an ovenproof casserole dish. Season well and pour over the stock. Cover and cook at 200C for about 1 hour, depending on the thickness of the vegetables. Serve with hot or cold meat. Alternatively, uncover the dish when cooked, sprinkle with the grated cheese and brown under the griller. Serves 4 VEGETABLE MORNAY 1 tablespoon oil 1 onion, chopped 250g button mushrooms, sliced 1/2 red capsicum, cut into 1cm dice 1/2 green capsicum, cut into 1cm dice 2 tablespoons fresh basil, chopped (or 2 teaspoons dried basil 440g tin chopped tomatoes, drained 4 tablespoons tomato paste 1 teaspoon sugar 6-8 zucchinis, sliced into 5mm lengths Parmesan cheese. extra Heat the oil, gently fry the onion, mushrooms and capsicums until tender. Add the basil, tomatoes, tomato paste and sugar. Simmer, uncovered, for 30 minutes. Set aside. Spinach Layer: 1 bunch spinach, chopped 1 clove garlic, chopped 1 onion, chopped 1/4 teaspoon nutmeg Cook all ingredients together, covered, for 3-5 minutes or until the spinach has wilted. Drain well, squeezing the spinach to remove all excess liquid. Set aside. Mornay Sauce: 3/4 cup milk 1/4 cup onion, chopped 4 whole cloves 1 bay leaf 30g butter 2 tablespoons flour 1/2 cup grated cheese Heat the milk with the onion, cloves and bay leaf. Strain, discard the flavourings and cool. Melt butter in a saucepan, add flour. Cook for 1 minute or until foaming but not brown. Beat in the milk and stir until boiling. Fold in the cheese. Remove from heat, cover and set aside. Topping: 500g ricotta cheese 1/2 cup Parmesan cheese, grated 2 eggs, beaten Combine all ingredients. To Assemble the Dish: Pour half the tomato mixture into a greased casserole dish, top with half the zucchini. Cover with the spinach mixture, remaining tomato mixture, and topping mixture. Cover with remaining zucchini. Pour Mornay Sauce evenly over and sprinkle with extra Parmesan cheese. Bake at 190C for 30-45 minutes or until the top is golden. BAKED VEGETABLES WITH BASIL BUTTER 6 cups mixed sliced vegetables (carrots, cauliflower, capsicum, beans, zucchini, broccoli etc) 6 tablespoons unsalted butter 1/3 cup fresh basil leaves or 2 tablespoons dried basil 2 tablespoons parsley pinch nutmeg Put vegetables through a processor until fluffy. Cut 6 pieces foil about 30cm square. Place vegetables evenly on each piece and top each with 1 1/2 tablespoons basil butter. Carefully bring up edges of foil and fold into packets securely, leaving a little air space inside. Bake at 230 for 20 minutes until tender. DEEP FRIED VEGETABLE BALLS 2 cups cooked vegetables (eg. potatoes, pumpkin, sweet potato, parsnips, leftovers, alone or in combinations) 1 onion, chopped and fried 2 tablespoons flour pinch nutmeg (with pumpkin) pinch coriander (with parsnip) 1/2 teaspoon salt flour for rolling oil for frying Mash vegetables and mix in other ingredients. Shape into balls while still warm. Roll in flour and leave next to an open window or door to dry and cool so a skin forms. Deep fry in very hot oil. BAKED VEGETABLES WITH BASIL BUTTER 6 cups mixed sliced vegetables (carrots, cauliflower, capsicum, beans, zucchini, broccoli etc) 6 tablespoons unsalted butter 1/3 cup fresh basil leaves or 2 tablespoons dried basil 2 tablespoons parsley pinch nutmeg Put vegetables through a processor until fluffy. Cut 6 pieces foil about 30cm square. Place vegetables evenly on each piece and top each with 1 1/2 tablespoons basil butter. Carefully bring up edges of foil and fold into packets securely, leaving a little air space inside. Bake at 230C for 20 minutes until tender. ________________________________________ Posted by: compumom (My Page) on Wed, Jan 21, 04 at 1:57 Zucchini I like a few ways. One is to brush with olive oil and a bit of soy sauce and grill on some Reynolds "grilling foil sheets" or if you can't find that use their "Release" foil and make a few knife slits. Cook on the gas grill for a few minutes on each side. You can marinate in balsamic vinegar, a drop of olive oil, a touch of soy sauce and a minced clove of garlic. bake, bbq or broil. You can slice the zucchini long ways and steam until barely tender. Then sprinkle with parmesan cheese and stick under the broiler until brown. Lastly, cut zucchini in half long ways. Steam in microwave until barely tender. Fill with a cooked mixture of ground meat, tomato sauce to moisten, spices to taste, some bread crumbs and parmesan cheese. Bake at 350 for 15 minutes. Let me know if you need more specific instructions. I like them sliced and steamed with no real seasoning as well. Zucchini is especially versatile. ________________________________________ Posted by: ReneeKY (My Page) on Wed, Jan 21, 04 at 8:58 Wow, some delicious sounding things here. I'm glad this thread was sarted. We often will saute in a little butter and garlic, then sprinkle a very small bit (for me, a mountain of it for Mike) parmesian reggiano or asiago cheese on top. I also like zuchini with tomatoes...but I don't like squash with stewed tomatoes...maybe the color? I can eat zucchini slices raw though. Jude - there is a book called Joselin Diabetes Great Chefs Cook Healthy Cookbook that might interest you. It has some marvelous recipes and ideas. (I think a copy is coming home with me. Awesome stuff.) ________________________________________ Posted by: BeverlyAL (My Page) on Wed, Jan 21, 04 at 9:11 I'm another who is glad for this thread. I didn't realize just how boring my squash cooking had become. Now I can spruce it up a bit, which is good especially for me, as I don't care for broccoli, brussel sprouds or cauliflower. ________________________________________ Posted by: Cindy_Mac (My Page) on Wed, Jan 21, 04 at 9:41 I like to combine sliced yellow squash and sweet onions and steam for about 10 minutes then serve with a little melted butter. I don't know why but I rarely fix zucchini unless it's in a quick bread or those zucchini appetizer squares made with Bisquick. Here's a recipe (not low fat) that I haven't made in years. Creamy Zucchini Coarsely grate 2 or 3 medium zucchini and toss with a little salt. Set aside. Saute a large sliced onion in a little olive oil, or olive oil and butter. When tender, squeeze the zucchini dry; blend with the onions and saute, tossing for several minutes until almost cooked through. Blend in 1/2 cup heavy cream, a sprinkling of shredded Swiss or Gruyere cheese, and salt & pepper to taste. Simmer for a couple minutes. Posted by: woodie2 (My Page) on Wed, Jan 21, 04 at 11:17 I haven't made these in a few years, but I remember that this recipe was from some healthy living cookbook or magazine article. They were pretty good. BAKED ZUCCHINI STICKS 5 Zucchini (about 1-1/2 lb.) 2/3 cup Parmesan 1/2 cup dry bread crumbs 1 teaspoon ground sage 1 teaspoon rosemary 2 eggs lightly beaten or Eggbeaters 1 tablespoon olive oil Cut zucchini lengthwise in half, then quarters. Mix cheese, crumbs and spices. Dip zucchini and roll in egg, drain and roll in crumb mixture. Spread out on greased 10 x 15 pan. Drizzle oil over. Bake at 450 degrees approximately 25 minutes. ________________________________________ Posted by: Mama_Tee (My Page) on Wed, Jan 21, 04 at 12:52 This is how we really love summer squash: Slice zucchini and yellow summer squash about 1/4 - 1/2 inch thick. Then slice the same amount of onion in the same size slices. Put 1 T. of olive oil and 1 T. butter (more if you have lots of squash, but not too much!) in a large enough frying pan to hold the veggies, and heat. Once the oil is hot, throw in the squash and onions. Saute, stirring often, till they start to brown a little here and there, then turn down till just cooked and continue to stir occasionally (don't let them get mushy!), we like ours "al dente." Then serve! This is quick, easy and really good! Marty Posted by: RobinKateB (My Page) on Wed, Jan 21, 04 at 13:02 We love Zucchini here. Sebastian can eat a whole Zucchini on his own. Here are some of my recipes Zucchini with Nutmeg Slice Zucchini (I often cut them in to 1/2 inch sticks that are 2 inches long as they are great for Sebastian) Steam Zucchini until just tender Now toss it in a fry pan with a small amount of butter Sprinkle on salt, freshly ground pepper and freshly grated nutmeg. Cook over high heat for about 30 seconds note: the above recipe is also excellent with carrots. If you want to do both at once steam the carrots alsone first and when they have cooked for about five minutes add the zucchini Zucchini with Lemon Cook zucchini as above but add some whoel peeled garlic to the steamer (steaming it makes it a bit more mellow and sweet) throw in a pan with butter again, add the salt and pepper but this time add grated lemon zest. Before serving add some grated parmesan cheese -Robin ________________________________________ Posted by: Dances_in_Garden (My Page) on Thu, Jan 22, 04 at 10:38 Another fan of sliced, grilled zuchini and yellow squash here! I like it cooked through though. Partially cooked zuchini tastes bitter to me. I have grilled several at once, and used some for dinner. Some can be used for sandwiches (good crusty bread, spread one slice with tapenade and another with goat cheese, or creamy feta, add slices of cold or warm grilled eggplant, and a drizzle of your favorite vinagrette dressing...very good with roasted red peppers as well...if you make this pannini style and "grill" the sandwich we are talking NIRVANA here). You can cut it into chunks or strips, marinate it in dressing and add to lettuce salads or antipasto trays. Wrap it around various fillings, line in a pan, top with a good sauce and a sprinkle of cheese and bake for a special treat that is easy to make. This makes a good side dish for chicken, BTW. I also slice it thin, dehydrate it, then crumble and add to dips and dressings and muffins, and just about anything (of course, that is at desparate stage when the zuchini plants are taking over the world and lobbing child size squashes at us daily). ________________________________________ Posted by: cloudy_christine (My Page) on Thu, Jan 22, 04 at 13:45 Shred it it a food processor and sauté it in a little butter just until wilted. The easiest cooked vegetable there is. Add chopped herbs if desired. ________________________________________ Posted by: annie1992 (My Page) on Thu, Jan 22, 04 at 13:51 I use zucchini in place of potatoes for potato pancakes, and saute it just like Mama Tee, except I add a couple of cloves of chopped garlic to the onion & squash. Annie ________________________________________ Posted by: Faulks (My Page) on Thu, Jan 22, 04 at 15:18 Saute an onion or two and some garlic in a small amount of olive oil. Add sliced squash (either). Saute until tender. Sprinkle with parmesan or bread crumbs. You could also add a little sour cream, then the crumbs mixed with parmesan, but that increases the calories. This is my favorite way to eat yellow squash. Alternate for zuchini: Add chopped, fresh or canned tomatoes before the parmesan or bread crumbs. ________________________________________