These are the first zucchinis I picked this week from my garden. The straight one is 33 inches long. With zucchinis this big, we have to be very innovative on how to prepare them. Maila, my mom’s caregiver, used the zucchini today in two recipes. She cut the neck of the zucchini in 1/4 inch slices and roasted them in the oven with mozzarella cheese sprinkled on top. The second recipe is a Filipino tinola soup. The zucchini slices were very good, like mini pizzas. The soup was amazing. Except for the ginger, she used everything fresh from the garden.
1/4″ slices of zucchini
salt and pepper to taste
slices of mozzarella cheese
olive oil for pizza pan
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oil pan
place zucchini slices side by side
salt and pepper to taste
cheese slices on tops
place in 350* oven until cheese is slightly brown
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ingredients
1 tbsp olive oil
1 onion chopped
2 or 3 garlic bulbs
4 pieces of chicken
1 cup cubed zucchini pieces
celery leaves (5 or 6)
pepper plant leaves (5 or 6)
1″ ginger root sliced
1 cup cooked basmati rice
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heat oil in a large skillet over medium heat
add onions and sauté until tender
add ginger and garlic and chicken pieces
continue cooking for a few minutes
add leaves and 3 cups of water
cover and simmer until chicken is half done
add zucchini and continue cooking until done
add salt and pepper to taste
pour over rice before serving
* if you don’t have pepper plant leaves, you can substitute with spinach, kale or swiss chard
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