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large zucchini, sliced into 1/8" coins, divided. Kosher salt. 3. cloves garlic, grated or finely chopped. 1/2 c. whole milk. 1 tbsp. chopped fresh thyme or 1 tsp. dried thyme. 1 tbsp. Dijon ...
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1/2 cup freshly grated Parmesan. 1 teaspoon dried oregano. 1/4 teaspoon garlic powder. salt and freshly ground black pepper, to taste. 2 tablespoons olive oil. 2 tablespoon fresh parsley, chopped ...
COOK onions in large nonstick ovenproof skillet on medium heat 3 to 4 min. or until crisp-tender. Stir in corn and peppers; cover. Cook 5 to 6 min. or until corn is tender, stirring frequently.
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Stuffed squash, courgette, marrow, mahshi, or zucchini is a dish common in Egypt, [1] the Balkans and the Ottoman cuisine, a kind of dolma. It consists of various kinds of squash or zucchini stuffed with rice and sometimes meat and cooked on the stovetop or in the oven. The meat version is served hot, as a main course.
Sprinkle the cherries or raisins in the cavities of the squash halves, distributing them more or less evenly. Cut the butter into 1-tablespoon pieces and put 1 piece in the cavity of each squash half.
This list of gourds and squashes provides an alphabetical list of (mostly edible) varieties of the plant genus Cucurbita, commonly called gourds, squashes, pumpkins and zucchinis/courgettes.