One of my favorite vegetables is zucchini so I was thrilled this week when I saw 14 zucchini go into my bag. Doesn't that sound like a lot? Well, not for us. I picked them up Friday afternoon and all the zucchini was gone by Sunday!
This is my favorite way to prepare zucchini. I love it. Kay will eat it but puts a lot more quinoa than zucchini on her plate (we just recently discovered that she really likes quinoa). Bill eats the zucchini but as a side dish and refuses to touch the quinoa.
This picture shows the zucchini and quinoa along with mustard and dill green beans (the green beans and dill were also in my CSA bag).
Quinoa1 cup quinoa
1 cup water
1 cup vegetable broth
Rinse the quinoa well in a fine mesh strainer. Place the quinoa, water and vegetable broth in a medium sauce pan. Bring it to a boil then reduce the heat to low, cover, and cook 15 minutes. Add salt and pepper to taste.
3 medium zucchini cut in 3 inch sticks
1 1/2 tablespoon olive oil
1 1/2 tablespoon margarine
1/4 cup onion, minced
1 handful chopped fresh parsley or cilantro
1 bouillon cube
2 teaspoon ground thyme
Salt and pepper to taste
In a large skillet (with a lid) heat the oil and margarine over medium heat. Cook the onion and parsley (or cilantro) until soft and translucent. Add the zucchini sticks, bouillon cube (crumble it), thyme, salt, and pepper. Stir to coat the zucchini and then cover and cook for 15-20 minutes stirring only once or twice. You want the zucchini to get lightly browned.
Kay: I didn't really like the zucchini but I like the quinoa a lot. I can eat quinoa just plain with a little salt for my whole meal.
Mom (Dana): I ate this Friday night, Saturday for lunch and dinner and Sunday for dinner. After typing this up, I'm really wishing I had more - it is that good!