Pumpkin Zucchini With Rosemary Recipes

ZUCCHINI WITH ROSEMARY AND GARLIC

Steps:

• Toss the zucchini into a large frying pan and add the olive oil. Stir.
• Add the rosemary and cook quickly over a high heat until the zucchini are just beginning to soften.
• Add the crushed garlic and season with salt and freshly ground pepper.
• Serve warm as a side dish or on its own with some warm crusty bread.

CHICKEN WITH PUMPKIN AND ZUCCHINI

Steps:

• Rinse chicken; pat dry with paper towels.
• Spray an unheated 12-inch skillet with nonstick cooking spray.
• Preheat skillet over medium heat.
• Add the chicken and cook for 10 to 15 minutes or until lightly brown, turning to brown evenly and adding onion and garlic during the last 5 minutes of cooking.
• Add the potatoes and pumpkin or winter squash.
• Combine wine or broth, rosemary, salt, and pepper; pour over chicken and vegetables. B.
• ring mixture to boiling; reduce heat.
• Cover and simmer for 25 minutes. Add zucchini. Cover and cook about 5 minutes more or until chicken and vegetables are tender and chicken is no longer pink.
• Using a slotted spoon, transfer chicken and vegetables to a serving platter.
• Pass pan juices.
• If desired, serve with lemon wedges.

PUMPKIN ZUCCHINI BREAD

Steps:

• In a bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9x5-in. loaf pans. Bake at 350° for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack.