roasted zucchini slices and tinola soup

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.

ingredients

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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tinola soup

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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