Date: Thu, 27 Jul 1995 16:38:13 -0700
From: firstname.lastname@example.org (Nancy L. Interdonato)
Zucchini and beans
RE: What to do with three large zucchini. One of my favorite recipes (my
own invention). Fat-free Vegan.
1 Large Onion (i like Red)
3 Large Sweet Bell Peppers (1 red, 1 green, 1 yellow)
About 1 cup of water
Vegetable broth (powder or cube to taste)
2 - 3 Med-Large zucchini (I prefer to mix yellow and green)
1 Large Can of Cannelini (white kidney) beans, rinsed and drained
1 pound (more or less) of tri-color rotini or penne
Slice onion and peppers into 2 - 3" strips. Saute in water and
broth/seasoning until soft. (Make sure the water doesn't all evaporate, but
don't add too much. Use only enough water to keep it from sticking). The
zucchini will add water to it as it cooks.
Slice zucchini into 1/4" slices ( and cut in half if zucchini is very
large). Add zucchini to onions and peppers and steam until the zucchini
starts to get soft. Then take the lid off so that the mixture can thicken.
When the zucchini is soft, but with a slight bite, add the cannelini beans.
Stir and cook over low heat until it thickens more. Eat as a sauce over
This is a truly wonderful dish - it's best when everything is fresh but you
can make it in the winter and it will still taste good. It's also one of
those dishes you can make for meat-eaters - they'll love it. Cook it in a
large skillet or dutch oven - I use cast iron. I sometimes add a bay leaf
to the onions and peppers as they cook. Nice touch of flavor...