Zucchini and lamb were made for each other. Garlic, mint, oregano, and rosemary are mixed with pine nuts and currants to spice up the lamb filling, and are all baked together in zucchini shells. Opa! From the New Basics Cookbook.
A beautiful salad for the holiday table! Adapted from Better Homes & Gardens magazine. For a really moist salad, double the dressing amounts. This salad needs to chill about 2 hours.
Italian, New England, Mid Atlantic
Kale has higher antioxidants then most vegetables and fruits. One cup provides nearly the same amount of vitamin C as an orange. Kale is high in lutein, and an excellent source of vitamin K. Adapted from Food & Wine magazine.
Easy, classically Mediterranean, this zucchini emerges from the broiler with a still somewhat firm texture, coated with a lemony glaze and flavored with sweet herbs. This is also good grilled over the coals in good weather. Try cutting this on the diagonal to make elongated oval slices, good for both broiling and grilling techniques. This recipe is from Moosewood Low Fat Favorites!
This is a simple appetizer that is meant to be eaten at leisure with friends! You can make crostini out of day old bread, and you can use any flavor of bread you like, but don't make them too far ahead, they are best served warm. Cook time is marinating time. From Cooking with Caprial cookbook.
This soup is proof that less is more.Delicious hot, it's even better cold, so plan to make it the day before you need it. Serve it in well chilled bowls and float a paper-thin slice of lemon on top. I got this from the Silver Palate Cookbook.
Update: I have changed a few things to make this more user friendly, due to some of the reviews. So please read the reviews and make according to your taste.