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"Zucchini and Bean Stew"

Submitted by Rita Vogt

INGREDIENTS:
1/4 cup Olive Oil
1/2 large Onion, sliced
8oz. Tomato Sauce
Salt and Pepper to taste
Basil
2 carrots, sliced diagonally
2 or 3 ribs of celery, sliced
2 or 3 large zucchini, unpeeled and sliced approximately 1/2 to 3/4 inch thick
1/2 can Cannelloni beans (white or red)

WHAT YOU DO:
1. Saute the onion is oil. When soft, add the tomato sauce. Add the seasonings and cook for 20 minutes.
2. In a separate pot, boil the carrots and celery in salted water until tender.
3. To tomato sauce, add the zucchini. Cook until tender. Add the celery and carrots and water from cooking.
4. Add 1/2 can Cannelloni beans (more if desired). Cook for 10 minutes.
5. Serves 4 to 5 people. Can also be served over bed of Capellini.

"Pavaroddy's Sauteed Squash Medley"

INGREDIENTS:
2 Medium Zucchini (Summer Squash)
2 Medium Yellow Squash
1 Large Red Bell Pepper
1 Medium Spanish or Red Onion
4 Cloves Fresh Chopped Garlic
2 teaspoons Dried Basil Leaves
1 teaspoon Dried Oregano Leaves
1/4 Cup Grated Locatelli Cheese
1/4 Cup Olive Oil
Salt & Pepper to taste

WHAT YOU DO:
1. Slice squash diagonally into 1/4 inch round slices
OR julienne into 3 inch by 1/4 inch strips
2. Slice Red Bell Pepper into 3 inch by 1/4 inch strips
3. Cut onion in half, slice thinly
4. Sautee onion and garlic in olive oil until tender, but not browned
5. Add Squash, Red Bell Pepper, basil, oregano, salt & pepper,
sautee until desired tenderness
6. Top plated Squash Medley with Grated Cheese.

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