Name: Sauteed Shredded Zucchini with Browned Onions
Ingredients: 2 1/2 c Chopped onion (~2 lg onions); 6 c Grated zucchini, excess moisture squeezed out; 1 tb Olive oil; 1/2 ts Salt; 1/4 ts Pepper

No matter what the length of the portion explained may be, if it is handled in such a way that its real and essential meaning as it existed in the mind of the biblical writer and as it exists in the light of the overall context of Scripture is made plain and applied to the present-day needs of the hearers, it may be properly said to be expository preaching. It is emphatically not preaching about the Bible, but preaching the Bible. “What saith the Lord” is the alpha and omega of expository preaching. It begins in the Bible and ends in the Bible and all that intervenes springs from the Bible. In other words, expository preaching is Bible-centered preaching.

Merrill Unger

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Vegetables	6	Servings

INGREDIENTS

2 1/2	c	Chopped onion (~2 lg onions)
6	c	Grated zucchini, excess moisture squeezed out
1	tb	Olive oil
1/2	ts	Salt
1/4	ts	Pepper

INSTRUCTIONS

Heat a heavy skillet (preferably cast iron) over medium-high heat.
Add the onions to the skillet and, stirring and tossing frequently to
keep them from sticking, cook until golden brown, 7-9 minutes. Scrape
into a small bowl. Wipe out the skillet with a paper towel, return to
the heat and add the oil. When the oil is hot and coating the bottom
of the skillet, add the grated zucchini. Saute for 1-2 minutes, until
the zucchini is heated through. Add the browned onions, salt and
pepper. Stir. Transfer to a serving bowl.
Per serving: 46 calories, 1.6 grams protein, 6.8 grams carbohydrates,
1.7 grams fiber, 1.9 grams fat (0 grams saturated), 138 milligrams
sodium.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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