Bauman College Programs

Author Topic: zucchini caviar w/potato "mushrooms"  (Read 1962 times)

Offline DinaC

  • Alumni
  • ***
  • Posts: 29
zucchini caviar w/potato "mushrooms"
« on: September 23, 2009, 02:44:57 PM »

1,5 lb zucchini (summer squash)
2 green or red bell peppers
2 lb tomatoes
2 lb yellow onion
2 lb carrots
salt, pepper
garlic, parsley, dill
olive oil for cooking

To make caviar:

- Finely chop all the ingredients.
- Heat oil in heavy large skillet over medium-high heat. Saute onions about 3-5 minutes. Add zucchini, bell pepper, carrots, garlic. Cook for 3 minutes.
- Stir in tomatoes. Season to taste with salt and pepper.
- Reduce the heat to low. Saute the vegetables 40-60 minutes.
- Add parsley and dill.
- Transfer to bowl and let chill.
- Place everything in a blender and process until very smooth.
- Serve with boiled potatoes or whole wheat toasts with butter.

To make Potato “Mushrooms”: thoroughly wash medium Yukon Gold potatoes, carve “mushrooms” from them. Boil potatoes for 15-20 minutes on medium. Do not overcook. Make sure the skin doesn't brake and potatoes don't lose their shape.

Offline Jackie Chatman

  • Alumni
  • ***
  • Posts: 174
    • Eating for Wellness Nutrition and Fitness
Re: zucchini caviar w/potato "mushrooms"
« Reply #1 on: September 24, 2009, 01:25:34 PM »
That looks good...I'll have to give it a try!!!