Monday, August 14, 2006

Hep me, Jesus!

My cup runneth over with tomatoes and yellow zucchini.

Tomato Recipes:

All Recipes
Epicurious
Food TV
Cooking Light
California Tomato Commission

Yellow Zucchini Recipes

Epicurious
Food TV
Cooking Light

This evening I discovered a ginormous yellow zucchini in the backyard. Since I'm still following Weight Watchers, I thought, "Cool... free Points!" since zucchini has a W.W. Points value of 0. I don't normally wing it in the kitchen, but because I was ravenous after a long bike ride and it was past my normal dinner time, I grabbed a can of corn from the cupboard, a pound of lean ground turkey from the fridge and some parmesan cheese to add a sprinkling of wickedness.

While the turkey was browning, I added sea salt, cracked pepper and garlic powder and diced the zucchini, adding it to the seasoned turkey. I next added the can of corn, with liquid. Cooked it all, stirring occasionally until the zucchini looked tender and the liquid evaporated. I added enough shredded parmesan cheese to bring the total W.W. value to 30. My portion was 1/3 of the total, or 10 Points.

My son said it looked a little bit like dog food but tasted good... and that he'd always wanted to try dog food.

3 comments:

  1. How do the yellow zucchini's compare to the green? Much difference in taste? Does add nice color.

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  2. Mine are 'Gold Rush'... very vigorous and delicious. The flavor, even when the zucchinis are large, is very mild and a tad buttery tasting. Highly recommended.

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  3. Martin4:33 PM

    Lovely Web site and thanks for the link to Sacramento gardening. I got here, by chance, cuz every now and then I "google" "hep me hep me!" because that's just the way I feel. This is from "Reb country" in Missouri -- Callaway County -- corn, soybeans, useta be tobacco, mules, coon hounds, etc. I'm an apartment dweller in a small town but nature's close at hand. Long for the mini farm I used to have in southern Indiana, and hope to replicate the experience here some day. Years ago I was visiting a writing colleague in upper Door County, Wisc., ensconced in his converted his out-of-the-way chicken-coop studio -- almost to where Green Bay meets Lake Michigan -- and the screen door slams behind us with a cry of "Zucchini man!" and the sound of a vehicle careening away. A neighbor had dropped a huge sack of zucchini inside my friend's door. "Terrorist," said my friend Norb. I'll forward your recipe to him. He's probably getting a little desperate about now.

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