Recipes

[Beebee2]

I called this "Bumper Sticker Zucchini" because as I got ready to post it I was amused thinking, "My zucchini recipe is better than your zucchini recipe" - like a kid. And if this post makes you respond, all the better. Truly this is my favorite of all the zucchini recipes I've ever tried, and the reason, of course, has little or nothing to do with the zucchini itself but the combination of zucchini and these other vegetables and the seasonings

This time I served it with chicken parmesan and some French bread. But next time I think I'll just serve it with a simple sauteed chicken breast and let its flavor carry the meal.

I use olive oil and butter rather than the Crisco, but I've used the butter-flavored Crisco in the past and it was good in this recipe.

I post this annually when the neighbors begin sharing their zucchini crop. Enjoy.

Zucchini Mushroom Onion Tomato Sauté

3 T butter-flavor Crisco
1 med. onion, sliced thin and separated into rings
1 clove garlic, minced
1 lb. zucchini (about 4 small) cut into 2-1/2 x 1/2" strips
1 c sliced fresh mushrooms
10 cherry tomatoes, cut in half lengthwise
1/2 t salt
1/4 t dried oregano leaves
1/8 t pepper

In lge skillet melt shortening. Add onion and garlic. Cook and stir over medium heat until onion is tender. Add zucchini and mushrooms. Cook for 10-12 minutes, stirring occasionally. Add tomatoes, salt, oregano and pepper. Cook for 2 or 3 more minutes, or until zucchini is tender. Sprinkle with Parmesan cheese before serving, if desired. 4-6 servings.