ITALIAN ZUCCHINI Sandy Miller
From Methodist Cookbook (1989).
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A historical recipe
Methodist Cookbook, by North Liberty United Methodist Church (1989).
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Cook safely
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Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
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- 3 sm.
- or 2 med.
- zucchini Garlic powder to taste 1 1/2 T.
- olive oil Dash black pepper 1/4 tsp.
- oregano 2 T.
- vinegar, cider or wine Cut zucchini in half.
- Cut each half into 4 to 8 long wedges.
- Stir briefly in hot oil to coat.
- Add other ingredients.
- Cook just until crisp tender.
- NOTE: This is a tasty low salt dish.
- Suggestion: Any leftovers are good chilled and served like a pickle spear.
Cookware for this recipe
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Chef's knife
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Wooden spoon