On Sun, 11 Aug 2013 13:15:20 +0100, "Ophelia"
> wrote:

>
> No I haven't I just need to learn how to zhizz them up because they don't
> have much flavour and we aren't keep on what little they have. I guess we
> need to mix them with something favourite. I had thought of grating them
> into sauces etc. but I will try yours and Nancy's recipes.
>
I saved that Jamie Oliver braised cabbage idea to my vegetable
Pinterest board and found another zucchini recipe for you to try. The
image is here, so you can get a better idea about what it should look
like. Add or subtract components at will.
http://www.healthierhabits.net/post/...sweet-potatoes

Potatoes, zucchini, carrots, sweet potatoes, whole garlic cloves,
onions and tomatoes at 350 for 45 minutes. Dust with parmesan for the
last 10 minutes. I've made this sort of thing before with winter
squash, but it's worth a shot with zucchini. Remember to cut them
thick enough so they don't turn into mush while everything else is
cooking through.

Here's a link to my "zucchini" board.
http://pinterest.com/sfpipeline/zucchini/ You'll notice that I have a
lot of zucchini "boat" recipes on it. The reason why is because I
particularly like to prepare them that way. Fillings can vary from a
simple bread crumb stuffing to meat with tomato sauce and cheese,
depending on the role you want the zucchini boat to play in your meal.

Have you ever tried spaghetti squash? I made the *best* recipe the
other day using the guts of half a spaghetti squash I had lurking in
the freezer, so it was really fast. The components stayed the same,
but I didn't have any leftover rotisserie chicken to use, so I cubed
and cooked up a couple of chicken thighs.
http://popularpaleo.com/2013/03/19/r...ghetti-squash/

--
Food is an important part of a balanced diet.