1 lb pasta (something kind of chunky with nooks and bends)
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
4 zucchini, cut into ½-inch slices
salt and pepper to taste
2/3 cup white wine
1/2 pound ricotta
1/4 teaspoon ground cinnamon
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
While the pasta cooks, heat oil in a medium skillet over medium heat. Saute onion and garlic until onions begin to soften. Stir in zucchini and season with salt and pepper.
Increase the heat to medium-high and add the wine. Allow it to reduce by half, stirring frequently. Reduce heat to medium-low and stir in ricotta and cinnamon. Heat through and season to taste with salt and pepper. Add drained pasta to skillet and toss. Serve immediately.
You could also cut the zucchini in half and then scoop them out to make boats. Dice or grate the scooped stuff and make the recipe, leaving out the pasta. Use the zucchini-ricotta mix to stuff the baked zucchini, sprinkle them with parmesan, and bake them until the boats are soft.BG'S Ajlouk Oura'a (Mashed Zucchini Salad)
1 1/4 lb zucchini, cut into 1" thick slices
1 tbsp fresh lemon juice
1 tbsp olive oil
1/2 tsp salt
1/2 tsp caraway seeds
1/2 tsp coriander
1/2 tsp harissa or chili powder
1 garlic clove, crushed
1/4 c crumbled feta cheese
Place zucchini in large saucepan; cover with water to 1" above zucchini. Bring to a boil, and cook 20 minutes or until zucchini is very tender. Drain. While zucchini is still in colander, coarsely mash with a potato masher; drain. Combine lemon juice and next 6 ingredients in a bowl; stir with a whisk. Add zucchini; toss well. Sprinkle with cheese. Serve with pita bread.
BG'S Three Cheese Stuffed Zucchini
8 zucchini
1 1/4 oz white bread, crusts removed
milk for soaking
4 oz ricotta cheese
3 tbsp grated cheddar cheese
1/3 c grated Parmesan cheese
2 tsp chopped fresh oregano
2 tsp chopped fresh thyme
1 clove garlic, crushed
1 egg yolk
Preheat oven to 375. Cook the zucchini in boiling salted water for 5 minutes, then drain. Meanwhile, soak the bread in milk until soft, then squeeze dry. Cut the zucchini in half and scoop out the flesh with a spoon. Chop zucchini flesh finely. Place in abowl and add the bread, cheeses, herbs, garlic, egg yolk and season with salt and pepper. Mix together, adding a little bit of milk to make it bind if necessary. Fill the zucchini shells with the stuffing. Brush an oven proof baking dish with oil and arrange the zucchini close together. bake in the oven for 35-40 minutes, until golden on top. Serve immediately.
BG's Zucchini-Tofu Koftas
2 c grated zucchini, packed
6 large garlic cloves, pressed or minced
2 tbsp vegetable oil
1 tbsp ground fennel seeds
4 tsp ground cumin
1 tsp cinnamon
1 tsp tumeric
1 tsp dried mint (1 tbsp fresh)
1 tsp salt
1/4 tsp cayenne
2 blocks tofo, pressed
2 tbsp flour
1/2 c chopped walnuts, cashews, or pistachios
Saute zucchini and garlic in oil, stirring often, until most of the moisture has evaporated, about 5-10 min. Add the spices and cook for 1 more minute, stirring constatnly. Place in a bowl. Crumble tofu, add the four and nuts, and mix well. Form the mxture into walnut-sized balls. Place on an oiled baking sheet and bake at 350 until firm, about 20-30 minutes. Serve with Sweet and Sour Tamarind Sauce.
Mama Dip's Squash Casserole as per Gemini
2 lbs. squash, washed and sliced
1/4 cup finely chopped onion
1 can chicken broth
3 T. cornstarch
1/2 stick butter, cut into pieces
1 cup bread crumbs mixed with 2 T. melted butter
Put the squash with the onion in a very little bit of water. Cover and cook, stirring often, until tender, then drain. Heat the chicken broth in a small pot. Mix the cornstarch with a little water to make a paste, and stir it into the hot broth. Add the butter and cook until thickened. Combine the thickened sauce with the sauce and pour into a 9x13 baking dish. Sprinkle the buttered breadcrumbs on top. Bake in a 350* oven on the lower rack for 40 minutes, until brown on top.
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