Balsamic Zucchini

40 ml balsamic vinegar 3 tbsp
40 ml raisins 3 tbsp
15 ml fresh mint, minced 1 tbsp
5 ml dark brown sugar 1 tsp
1 garlic clove, halved 1
- salt & pepper to taste -
- vegetable oil for frying -
8 small zucchini, sliced 8
15 ml pine nuts, toasted 1 tbsp


In a large bowl; stir vinegar, raisins, mint, sugar, garlic, salt and pepper together. Set aside.

In a large skillet; heat a small amount of oil over medium-high heat until hot but not smoking. Add 2 cup (500 ml) zucchini slices to oil and fry, stirring occasionally, for 7 to 10 minutes or until golden brown. With slotted spoon, transfer zucchini to strainer to drain.

While still hot; add zucchini to vinegar mixture, stirring to coat. Repeat with remaining zucchini in batches. Add more oil to skillet if necessary.

Let mixture stand at room temperature for at least 1 hour before serving or chill, covered, for up to 3 days.

Serve at room temperature topped pine nuts.

Serves 4
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Rice and Zucchini Quiche

375 ml cooked brown rice 1 1/2 cup
1 1/2 medium zucchini, shredded & drained 1 1/2
30 ml canned green chiles, chopped 2 tbsp
250 ml cheddar cheese, shredded 1 cup
2 eggs 2
3 egg whites 3
1 ml pepper 1/4 tsp

With moistened hands, press rice evenly into bottom and up sides of lightly greased 9 inch (23 cm) pie plate. Top evenly with zucchini and chiles.

In a medium bowl; combine 1/2 cup (125 ml) cheese, milk, eggs, egg whites and pepper. Pour over zucchini mixture. Sprinkle evenly with remaining cheese. Bake in preheated 375 F (190 C) oven for 45 minutes or until golden brown. Let stand 5 minutes before cutting.

Serves 6
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