Monday, August 20, 2012

How much zucchini is in your garden?

This is the time of year when zucchini is real plentiful in your garden or your neighbors garden.

Zucchini with shrimp

8 small zucchini
2T butter
1green onion, minced
1tsp paprika
2medium tomatoes, peeled, seeded, chopped
Salt, pepper
1/2pound peeled small shrimp
2T parm

For sauce:

2T butter
2T flour
1 1/4 cups milk
1/4 cup parm
1/2tsp Dijon type mustard

Wash zucchini and trim each end, but do not peel.
Blanch in boiling salted water for 5minutes. Drain and refresh in cold water.
Cutna thin lengthwise slice from each zucchini. Scoop out pulp.
Chop pulp .

Melt butter in saucepan . Add green onion and cook until soft, but not brown.
Add paprika, zuchinni flesh and tomatoes. Salt and pepper. Cook 2-3 minutes. Add shrimp.

Arrange zucchini boats in casserole dish. Fill with shrimp mixture.

Make a white sauce with listed ingredients. Take off the heat and add mustard and parm.

Pour sauce over zucchini . Sprinkle with cheese. Bake 425 for ten minutes.

NOTE: zucchini is in season and inexpensive if not in your garden.
Shrimp has been on 5 dollar Friday at Safeways a lot lately.

Twice baked Potatoes with ham and cheese

4large baking potatoes, baked
1cup ham cubes
10 ounces frozen corn.
Small onion chopped
1/2 cup plain low fat yogurt

1cup white cheese grated ( 4 ounces)
1/2 tsp cumin
Dash of cayenne pepper

Preheat oven to 400
Halve the potatoes lengthwise. Leaving a shell, scoop out potato.
Mash potatoes well. Add jam, corn, onion , yogurt,1/2 the cheese and the seasonings

Fill the potatoes. Sprinkle with the remaining cheese.
Arrange potatoes in 9x13 pan
Bake 25- 30 minutes. Broil 1-2 min until brown.

Use a broiler pan if necessary .


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