Week of 8/28/2000

Summer Squash and Corn Saute
Makes a great side to just about any grilled or roasted entree.

1 tsp. olive oil
2 tsp. cumin seeds
2 cups fresh corn kernels (about 4 ears)
1 cup sliced onion
3 garlic cloves, minced
2 cups (1/4-inch-thick) sliced diagonally cut yellow squash
(about 3/4 lb.)
2 cups (1/4-inch-thick)sliced diagonally cut zucchini (about 3/4 lb.)
1/2 tsp. salt
1 (4.5 oz.) can chopped green chiles
2 Tbls. chopped fresh cilantro
1/2 cup (2 oz.)shredded reduced-fat Monterey Jack cheese

Heat oil in a large nonstick skillet over medium-high heat, cook cumin seeds for 30 seconds or until toasted, stirring frequently. Add the corn, onion, and garlic; saute 5 minutes or until lightly browned. Add the zucchini, yellow squash, salt, and chiles, and saute 6 minutes or until tender. Stir in cilantro. Remove from heat and sprinkle with cheese. Cover and let stand 5 minutes or until cheese melts. Makes 6 (1 cup) servings.

Lemon-Glazed Zucchini Quick Bread
Delicious and low-fat!

2 1/3 cups all-purpose flour
3/4 cup granulated sugar
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground nutmeg
1 cup finely shredded zucchini
1/2 cup 1% low-fat milk
1/4 cup vegetable oil
2 Tbls. grated lemon rind
1 large egg
Cooking spray
1 cup sifted powdered sugar
2 Tbls. fresh lemon juice


Preheat oven to 350 degrees. Lightly spoon the flour into dry measuring cups, level with a knife. Combine flour and the next 6 ingredients (flour through nutmeg) in a large bowl; make a well in center of mixture. Combine zucchini, milk, oil, rind, and egg in a bowl, add to flour mixture. Stir just until moist.

Spoon batter into an 8 x 4 inch loaf pan coated with cooking spray. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Combine powdered sugar and lemon juice; stir with a whisk. Drizzle over loaf.
Makes 12 slices.

Zucchini and Potato Frittata
A frittata is the Italian version of an omelet. Served in wedges, frittatas are delicious hot, or at room temperature.

2 Tbls. olive oil
1 cup finely chopped onion
1 medium zucchini, thinly sliced
salt and freshly ground pepper to taste
5 eggs
1 cup cooked, diced potatoes
1/2 cup grated Parmesan cheese
1/2 cup shredded Asiago or Mozzarella cheese
1-2 Tbls. finely shredded fresh basil
1-2 Tbls. minced fresh parsley

In a well seasoned or non-stick skillet, heat 2 Tbls. olive oil. Add onions and cook, stirring, until tender. Add diced garlic and zucchini, and continue cooking until zucchini is tender. Preheat the broiler.

Beat together until smooth the eggs, salt and pepper. Add potatoes, cheeses, seasonings and herbs. Pour into zucchini mixture, reduce heat and cook until bottom is set. Place under the broiler for 1 to 2 minutes to finish cooking. The top should be set but not browned. Loosen and slide onto a plate. Cut frittata into wedges and serve. Maker 4 generous servings.