ZUCCHINIS,MARROWS, COURGETTES, SQUASH.

All these vegetables are wonderful winter fare. You can be creative with them and combine them in soups, casseroles, roasts, fill them with rice, mushrooms, onions and quinoa. Cooked lentils and beans are an ideal filling. They can be prepared the day before and warmed up for dinner.

ZUCCHINIS. OR COURGETTES
CRUMBED ZUCCINI.
Take six to eight zucchinis and wash . Slice them into strips. {like chips} Make a mixture of dried parsley, dried basil, grated onion and salt and pepper. Mix this with wholewheat flour and coat the zucchinis. Dip into beaten egg and fry in oil, until brown.
Serve with yogurt mixed with mint and a little basil.

ZUCCHINI PANCAKES.
Peel eight zucchinis and grate with an onion, one carrot and a half a cup of fresh parsley. Add one grated apple, salt and pepper and half a teaspoon of curry powder. Mix with flour, two beaten eggs and a teaspoon of baking powder. The mixture will be fairly firm. Make into pancakes and fry in hot oil or butter.
Serve with yogurt mixed with herbs, and a little mustard.

SQUASH, ACORN SQUASH.

Cut the squash in half and bake in the oven in a dish of water. You can steam them as well. Make a filling of chopped mushrooms, grated onions, half a cup of crushed walnut or pecan nuts. Spice with salt and pepper and a little chives. Add one beaten egg and mix well Fill the squash and sprinkle some grated almonds on top. Bake for fifteen minutes in a medium oven. Serve with ricotta and yogurt, mixed with a grated cucumber

VEGETABLE MARROW AU GRATIN.

Steam eight marrows, cut in half . Remove when soft, Drain well. Use an oven dish and wipe with a little olive oil. Arrange the marrows in the dish and pour over the sauce. Use half a cup of Parmesan cheese, a little cinnamon, salt and pepper ,crushed garlic and crumbled whole wheat crumbs. Sprinkle more olive oil on the top and bake in a medium oven for fifteen minutes. Serve on a baked potato.

BUTTERNUTS.

These are versatile and useful to fill or prepare ahead of time. Cut the butternut in half . Remove pips. Fill the space with a mixture of cinnamon, honey, juice of a mandarine or orange and grated zucchini or apple. Place a teaspoon of butter or olive oil in each and bake in a moderate oven for thirty minutes. Use the juice to spoon over the butter nut. Serve with grated pecans over the top and a little caramel sauce………


BUTTERNUTS WITH A TANG.

Take a half butternut per person. Cook until tender. Remove the pips and drain well. Place them into a greased oven dish. Make a filling of one teaspoon ground cinnamon, one teaspoon of ground ginger, one tablespoon of honey, grated carrot and two tablespoons of crushed walnuts. Bake in a medium oven and serve hot with apple sauce and a sprinkle of coconut.

Remember you can introduce these vegetables to children, by allowing them to fill the various vegetables with mashed potatoes, cooked rice, cooked quinoa, cous cous or sweet corn, grated nuts and grated cheese. Kids love their own individual dishes, so let them experiment and create what they like. You can even use a pizza base to fill them……………………


ENJOY AND HAVE FUN. LOVE AND LIGHT

RONA.