Ingredients:
1 small bunch broccoli, cut into small flowerettes
3 medium zucchini, sliced thinly
3 green onions, sliced thinly
2 tablespoons olive or salad oil
1/2 teaspoon salt
1/4 teaspoon ground cummin
3 medium zucchini, sliced thinly
3 green onions, sliced thinly
2 tablespoons olive or salad oil
1/2 teaspoon salt
1/4 teaspoon ground cummin
Recipe:
1. Cut broccoli into flowerettes; slice zucchini and green onions.
2. In saucepan, heat broccoli in 1 inch/2.5cm boiling water.
3. Cook uncovered for 2 minutes. Drain.
4. In skillet heat oil and cook zucchini and onions until golden and tender-crisp.
5. Stir in broccoli, salt and cummin; heat through.
2. In saucepan, heat broccoli in 1 inch/2.5cm boiling water.
3. Cook uncovered for 2 minutes. Drain.
4. In skillet heat oil and cook zucchini and onions until golden and tender-crisp.
5. Stir in broccoli, salt and cummin; heat through.
Serves:
4
Notes:
Serving suggestion
Excellent with Boiled Salmon and a Tossed Salad