3 tbs. olive oil
2 large Vidalia onions, coarsely chopped
2 medium yellow squash (about 2 lbs.) cut into chunks
2 medium zucchini (about 2 lbs.) cut into chunks
1 can (28 oz.) crushed Italian tomatoes
1 tsp. salt
1 tsp. pepper
1/2 tsp. garlic powder
1/2 cup fresh basil, chopped
In a medium-sized stock pot or Dutch oven, saute' the onions in the olive oil on medium heat for 4 to 5 minutes. Add the squash, cover, and cook 6 to 7 minutes, until tender crisp. Add the tomatoes, salt, pepper, garlic powder and basil. Bring to a simmer and cook for an additional 2 minutes. This recipe makes about 12 cups. A one cup serving is 1 point.
2 medium carrots, sliced
4 medium zucchini, cut into julienne strips
2 tbs. butter or margarine
1 tbs. fresh sage leaves (or 1 tsp. dried)
1 tsp. chopped fresh dill weed (or 1/4 tsp. dried)
2 tsp. lemon juice
1/4 tsp. salt
1/4 tsp. pepper
Using a steamer basket in a saucepan with 1/2 inch of water, place the carrots in the basket, cover tightly and heat to boiling; reduce heat. Steam carrots 3 minutes. Add the zucchini and steam 4 to 6 minutes longer until carrots and zucchini are tender-crisp.
Melt the butter or margarine in a large skillet over medium heat. Stir in carrots, zucchini and remaining ingredients. Cook uncovered 2 to 3 minutes, stirring gently, until hot. Makes 4 servings, 2 points each.