| Archives: | |
| Wed.8.18.2010 | Zucchini Appetizer |
| Mon.8.16.2010 | Light Mexican Potato Salad |
| Wed.8.11.2010 | Fillet Of Sea Bass With Saffron Essence |
| Mon.8.9.2010 | Reduced-Fat Whole-Wheat Zucchini Coffeecake |
| Wed.8.4.2010 | Chilies Rellenos Casserole |
| Mon.8.2.2010 | Reduced-Fat Sweet And Crunchy Salad |
| Wed.7.28.2010 | Heirloom Tomato Salad With Gorgonzola |
| Mon.7.26.2010 | Reduced-Fat Shrimp And Macaroni Casserole |
Zucchini Appetizer Even though zucchini is available all year, it is never more plentiful than in late summer. In fact, I have received so many letters from readers asking for ways to use the zucchini they have growing in their home gardens that I decided to experiment with recipes using it. This recipe, called Zucchini Agrodolce, offers an ideal way to use up a lot of zucchini because 6 cups of it reduces in volume to just 2 cups. This intensely flavored Italian appetizer is often served as part of an antipasto assortment in Italy. I like to serve it as a relish with grilled fish, poultry or meat, making it ideal for backyard barbecues. If you really have a lot of zucchini, you may want to put it in jars to give to your friends as host or hostess gifts. ZUCCHINI APPETIZER 1 medium onion, chopped 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 large zucchini (1 1/2 pounds), thinly sliced (6 cups) 1/3 cup dry white wine 1/3 cup balsamic vinegar 1/3 cup sugar 2 tablespoons raisins 1. Cook the onion, covered, over very low heat until soft and translucent, about 12 minutes. Add a little water if necessary to prevent scorching. Add the salt, pepper and zucchini, and continue to cook, covered, for 5 more minutes, or until the zucchini can easily be pierced with a fork. 2. Add the wine, vinegar, sugar and raisins, and cook, stirring frequently, until dry, about 15 minutes. Cool to room temperature before serving. Store, tightly covered, in the refrigerator. Makes 8 servings. Each 1/4-cup serving contains approximately: 59 calories; negligible fat; 0 mg cholesterol; 69 mg sodium; 13 gm carbohydrates; 1 gm protein; 1 gm fiber. Pasta is near the top of most lists of favorite foods. My booklet "Pasta — Everyone's Favorite Food" is full of light but satisfying recipes. To order, send $3 (check or money order made payable to King Features) and a stamped (61 cents), self-addressed, No. 10 envelope to Pasta, P.O. Box 536475, Orlando, FL 32853-6475. Jeanne Jones is the author of 33 cookbooks, most recently "Cooking From the Cupboard" (Rodale Press). For more information, you can go to her Web site, jeannejones.com. Send your recipe for revision to: Cook It Light Please include a stamped (61 cents), self-addressed envelope. © 2010 by King Features Syndicate Inc. |