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Butter up the veggies

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     *** A WORD FROM THE KITCHEN ***

Yet another recipe that brings out the wonderful flavors,
colors and and aromas of the summer vegetables. I'd have
to say my personal favorite for it't versatility would
have to be the zucchini. Even just sliced and tossed
on the grill with a little brushing of bottled Italian
dressing it oozes Summertime. Enjoy this stir fried
meddley and some great general tips on my fave below
too.

Enjoy!
Marzee

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RECIPE: BUTTER GLAZED SUMMER VEGETABLES

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INGREDIENTS:
1 tablespoon cooking oil 
2 cups zucchini sliced into thin coins
2 cups small yellow summer squash, thin sliced coin
2 cups broccoli flowerets 
2 teaspoons snipped fresh basil
2 teaspoons snipped fresh oregano
1/4 teaspoon salt 
1/8 teaspoon pepper 
1 medium tomato, chopped 
1 tablespoon butter

DIRECTIONS:
Pour cooking oil into a large skillet or wok and heat
over medium-high heat. Add zucchini and yellow squash
to hot oil and stir fry for 3 to 4 minutes or until 
crisp-tender. Remove vegetables from the wok. Add
broccoli, herbs, salt and pepper. Stir-fry for 
another 2 to 3 minutes or until crisp-tender.
Return cooked zucchini and yellow squash to pan.
Add tomato and butter and cook just until butter
is melted. Serve immediately. 

Yield: 4-6 servings
Categories: Vegetables
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                 MARZEE'S CORNER

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              BASIC ZUCCHINI TIPS 

Handle zucchini carefully; they’re thin-skinned and
easily damaged. To pick the freshest zucchini, look for
a firm heavy squash with a moist stem end and a shiny
skin. Smaller squash are generally sweeter and more
tender than larger ones. One medium (1/3 pound) zucchini
yields about 2 cups sliced or 1-1/2 cups shredded zucchini.
Store zucchini in a plastic bag in the refrigerator crisper
for 4 to 5 days. Do not wash until ready to use. When
grating zucchini, leave the stem on to give you a grip
as you work. Zucchini is wonderful steamed, sautéed,
grilled or stuffed and baked. You can also cut uncooked
zucchini into strips and serve it as an appetizer, or dice
and grate it into a salad. Overcooked zucchini will end
up as mush. To salvage it, make soup! 1/2 cup cooked sliced
zucchini has about 15 calories. It provides some beta 
carotene, B vitamins, folic acid, vitamin C and calcium,
plus a healthy amount of potassium.

			Thanks to taste of Home website.

-- 

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END OF THE DAILY RECIPE "Until we eat again!" 
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