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The Quilt Inn Country Cookbook
Aliske Webb
onion and garlic, saute until lightly brown and fragrant. Stir in okra, tomatoes, parsley,
sugar, lemon juice, wine, salt and pepper. Bring to a boil, cover and simmer on low for
3
0 minutes or until tender. Transfer to serving dish.
As every gardener knows you can never have too many zucchini recipes,
because you can never get rid of all the zucchini that you grow! The Green Thumb
Rule is, “If you grow zucchini, no one leaves the property with less than one basket-
full”!
Zorba’s Zucchini
5
5
1
1
1
1
large zucchini (give away another 5 immediately)
large ripe tomatoes, sliced
/2 cup olive oil
1/2 cups Feta cheese, crumbled
/2 cup fresh parsley
/2 cup white wine
salt and fresh ground pepper to taste
Preheat broiler.
Wash and dry zucchini, slice lengthwise. Brush with oil and place on baking
sheet. Broil until golden brown. Set aside.
Grease shallow casserole. Layer zucchini, tomatoes, onion, Feta, parsley, salt
and pepper, ending with Feta on top. Add wine. Bake at 375F for 30 minutes or until
top is brown and bubbly.
Feta cheese is excellent with almost any green vegetable. The salty, nutty
flavor brings out the best of even commonplace garden vegetables.
Rice Pilaf
1
1
1
1
lb. fresh spinach
onion, chopped fine
cup long grain rice
1/2 cups water
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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