ZUCCHINIS, MARROWS, COURGETTES

]MARROWS, COURGETTES, ZUCCHINIS.

These are wonderful vegetables to use. They are easy to handle and versatile as steamed, cooked, in casseroles, as pancakes, and baked.

ZUCCHINI PANCAKES.

Six to eight medium size zucchinis.

One beaten egg.

4 Tablespoons whole wheat flour,

1 teaspoon baking powder.

Vegetable salt and ½ a teaspoon of dried or freshly chopped parsley.

Oil for frying. You can make it in a roll and place in a greased baking loaf tin and bake.  Bake  in a medium oven for twenty minutes.  Then you slice it hot and can use it cold as well.

Peel and grate the marrows Add the dry ingredients. Add beaten egg. Make the pancakes and fry in oil. Drain and serve hot or cold.

ZUCCHINI CASSEROLE.

Six zucchinis, three tomatoes, three onions, three cloves of garlic.

Slice the  zucchinis, fry them in olive oil with onions and garlic. Add the cubed tomatoes and  spices. Salt , pepper and a little dried oregano and chopped chives.

Let this cook on low for ten minutes and serve over a plate of flat noodles, or whole wheat rice. I grate mozzarella cheese over this and decorate with chopped fresh parsley.

ZUCCHINI SALAD.

Slice six zucchini and fry in olive oil with black pepper and chopped red peppers Add vegetable salt and chopped celery stalks and two cups of sliced mushrooms.,  Let this ‘cook’ for ten minutes. Add vegetable salt and pepper. Serve with baked potatoes.

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ZUCCHINI SPREAD.

Saute two  onions, three chopped zucchinis and add salt and pepper.

Add three boiled  eggs, half a cup of chopped walnuts  and  ten chopped  green olives .

Blnd ino a spread and use on hot toast, on pasta or as a spread on crackers. You can add pickled cucumbers and chopped red peppers as decoration. 

Enjoy the vegetables  that are healthy and good habits in eating.

LOVE AND LIGHT

RONA