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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Zucchini Milano Recipe

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This recipe for Zucchini Milano is from How Green Was My Valley, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 c. zucchini, sliced (about 4 small ones)
2 tbsp. butter
1/4 c. chopped onion
1/4 c. chopped green pepper
1/4 tsp. oregano
1 tomato, cut in wedges
1 c. (4 oz) shredded cheddar cheese
Directions:
Directions:
Melt butter in a pan, then add onion, green pepper, and oregano. Saute until tender. Add zucchini and then cover, cooking over low heat for about 15 minutes. Stir in tomato, then fold in cheese. Continue heating until cheese is melted.
Personal Notes:
Personal Notes:
The soil in Polly's Alma garden was amazingly rich and fertile, so of course there was a too-much-zucchini problem at every summer's end. She got this tasty little recipe from Alma's local newspaper, the Buffalo Journal.
(Rumor has it that at the end of summer in Alma everyone kept their car doors securely locked so they would not be anonymously gifted with their neighbors' excess zucchini)

 

 

 

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