{"id":531,"date":"2018-01-05T19:51:22","date_gmt":"2018-01-05T19:51:22","guid":{"rendered":"http:\/\/firstfruitsgarden.org\/?p=531"},"modified":"2018-01-07T20:15:11","modified_gmt":"2018-01-07T20:15:11","slug":"zucchini-squash-macaroni","status":"publish","type":"post","link":"http:\/\/firstfruitsgarden.org\/?p=531","title":{"rendered":"Zucchini Squash & Macaroni"},"content":{"rendered":"

\"zucchini\"<\/a>
\n<\/strong><\/h3>\n

(Submitted by Kathy K.:\u00a0 White Bear, MN) <\/em><\/p>\n

Serves 2.<\/p>\n

 <\/p>\n

Ingredients:<\/em><\/strong><\/p>\n

    \n
  • Olive Oil<\/li>\n
  • Garlic<\/li>\n
  • Zucchini Squash<\/li>\n
  • Thin Spaghetti (1\/2 lb.)<\/li>\n<\/ul>\n

    Instructions:<\/em><\/strong><\/p>\n

    Put about \u00bc c.\u00a0 olive oil in frying pan.\u00a0 Heat on medium heat.\u00a0 Add 2 cloves of garlic.\u00a0 Brown garlic but don\u2019t burn it.<\/p>\n

    Slice 2 medium zucchini squash (about \u00bc inch each).\u00a0\u00a0 Leave the skin on.\u00a0 Brown both sides of the individual slices of zucchini in the olive oil until golden brown around the edges.\u00a0\u00a0 Remove from the pan and continue to brown all the slices.<\/p>\n

    Meanwhile, cook about \u00bd lb. of thin spaghetti.\u00a0\u00a0 Drain and put in pasta bowl.\u00a0\u00a0 Add the cooked zucchini and olive oil from frying pan.\u00a0\u00a0 Toss & serve with parmesan cheese. \u00a0You may need to add more olive oil to the pasta (depending on taste).<\/p>\n","protected":false},"excerpt":{"rendered":"

    (Submitted by Kathy K.:\u00a0 White Bear, MN) Serves 2.   Ingredients: Olive Oil Garlic Zucchini Squash Thin Spaghetti (1\/2 lb.) Instructions: Put about \u00bc c.\u00a0 olive oil in frying pan.\u00a0 Heat on medium heat.\u00a0 Add 2 cloves of garlic.\u00a0 Brown garlic but don\u2019t burn it. Slice 2 medium zucchini squash (about \u00bc inch each).\u00a0\u00a0 Leave […]<\/p>\n","protected":false},"author":7,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[14,8,28],"tags":[],"class_list":["post-531","post","type-post","status-publish","format-standard","hentry","category-pasta","category-recipes","category-zucchini"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p60iPd-8z","jetpack-related-posts":[{"id":525,"url":"http:\/\/firstfruitsgarden.org\/?p=525","url_meta":{"origin":531,"position":0},"title":"Roasted Vegetables","author":"Beth Harlin","date":"January 5, 2018","format":false,"excerpt":"(Submitted by Beth R. : Brownsburg, IN) Ingredients: zucchini, squash, broccoli, cauliflower, olive oil, seasoned salt and other favorite seasonings Instructions: Slice zucchini, squash, broccoli or cauliflower. Toss with olive oil and your favorite seasonings. Seasoned salt or anything else. Spread in one layer on baking sheet. Roast at 400\u2026","rel":"","context":"In "Broccoli"","block_context":{"text":"Broccoli","link":"http:\/\/firstfruitsgarden.org\/?cat=30"},"img":{"alt_text":"roasted veggies","src":"https:\/\/i0.wp.com\/firstfruitsgarden.org\/wp-content\/uploads\/2015\/04\/roasted-veggies-300x300.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":536,"url":"http:\/\/firstfruitsgarden.org\/?p=536","url_meta":{"origin":531,"position":1},"title":"Tomato and Mozzarella Salad","author":"Beth Harlin","date":"January 5, 2018","format":false,"excerpt":"(Submitted by Mike and Michele L.: Indianapolis, IN) Yield: 6 servings \u00a0 Ingredients: 1\/4 c red wine vinegar 1 garlic clove, minced 1\/2 teaspoon salt pepper to taste 2\/3 c olive oil 1 pint cherry tomatoes, halved 1-1\/2 c cubed mozzarella cheese 1\/4 c chopped onion 3 T minced fresh\u2026","rel":"","context":"In "Basil"","block_context":{"text":"Basil","link":"http:\/\/firstfruitsgarden.org\/?cat=20"},"img":{"alt_text":"salad","src":"https:\/\/i0.wp.com\/firstfruitsgarden.org\/wp-content\/uploads\/2015\/04\/salad-300x218.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":529,"url":"http:\/\/firstfruitsgarden.org\/?p=529","url_meta":{"origin":531,"position":2},"title":"Spinach and Red Leaf Lettuce Salad","author":"Beth Harlin","date":"January 5, 2018","format":false,"excerpt":"(Submitted by Mama Root, April 2015) It is official, springtime is really here--the season of rebirth!\u00a0 I don't know about you but the change to springtime weather and the promise of the greening of our landscapes always boosts my spirits.\u00a0 Right now the cool weather crops are ready to be\u2026","rel":"","context":"In "Lettuce"","block_context":{"text":"Lettuce","link":"http:\/\/firstfruitsgarden.org\/?cat=22"},"img":{"alt_text":"image2","src":"https:\/\/i0.wp.com\/firstfruitsgarden.org\/wp-content\/uploads\/2015\/04\/image2-e1428792808844-150x150.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":516,"url":"http:\/\/firstfruitsgarden.org\/?p=516","url_meta":{"origin":531,"position":3},"title":"Lime Soup","author":"Beth Harlin","date":"January 5, 2018","format":false,"excerpt":"(Submitted by Kay B. : Indianapolis, IN) Ingredients: 1\/2 cup vegetable oil Salt 1 medium onion, chopped 1 celery rib, thinly sliced 1 carrot, thinly sliced 1 jalape\u00f1o\u00a0pepper, stemmed, seeded and finely chopped 4 cloves of garlic\u00a0minced 1\u00a0bay leaf 1\/4 teaspoon dried Mexican oregano, crumbled 1 large tomato, peeled and\u2026","rel":"","context":"In "Celery"","block_context":{"text":"Celery","link":"http:\/\/firstfruitsgarden.org\/?cat=24"},"img":{"alt_text":"Sopa de lima","src":"https:\/\/i0.wp.com\/firstfruitsgarden.org\/wp-content\/uploads\/2015\/04\/Sopa-de-lima.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":534,"url":"http:\/\/firstfruitsgarden.org\/?p=534","url_meta":{"origin":531,"position":4},"title":"Bulldog’s Meats: Memphis Style Ribs","author":"Beth Harlin","date":"January 5, 2018","format":false,"excerpt":"(Submitted by Steve K.: St. Paul, MN) \u00a0 \u00a0 The only sauce applied to Memphis Style ribs is mop sauce used for basting during the cooking process, the mop sauce is an important component in keeping the meat moist. 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