| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Appetizer |
4 |
Servings |
INGREDIENTS
| 1 |
|
Zucchini squash |
|
|
Salt; preferably sea salt or freshly ground |
|
|
Your favorite seasoning |
INSTRUCTIONS
From: "Natalie Frankel" <Natalie.Frankel@mixcom.com>
Date: Thu, 25 Jul 1996 23:50:05 -0500 (CDT)
Wash the squash but do not peel. Cut it into strips by cutting the squash
lengthwise into 6ths or 8ths, depending on its size. Cut into 2-3" strips.
Place the pieces skin side down on a heavy baking sheet, iron skillet,
baking stone or other device that gets very hot, having sprayed the pan
v-e-r-y lightly with cooking spray - just enough so they won't stick. If
you have an old steak platter (a heavy insert with a wooden board for
serving), this works real well.
Sprinkle very lightly with a small amount of salt or your favorite
seasoning.
Bake at 375 degrees until the moisture is almost gone, but they are not
dried out, approximately 15-20 minutes. Do not turn over while baking. Eat
as is or dip into pasta sauce.
fatfree digest V96 #205
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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