ZUCCHINI-ZUCCHINI AND MORE ZUCCHINI ENJOY DAN:

                        ZUCCHINI AND ASPARAGUS by CHEF DAN:           

Serves 4-6

INGREDIENTS:

2 tablespons butter

4 small zucchini, sliced 1/4-inch thick

1 pound asparagus, trimmed

1 onion, cut into wedges

1 cup chicken broth

4 garlic cloves, minced

12 baby portabella mushrooms, sliced

2 tomatoes, diced

1 tablespoons white balsamic vinegar

1 tablespoon lime juice

1/4-cup freshly chopped parsley

1/4-cup freshly chopped basil

4 oz feta cheese

DIRECTIONS:

1.     Melt the butter over medium-high heat.

2.     Add the onions and sauté until translucent, about 4-5 minutes.

3.     Add garlic, mushrooms, broth and zucchini.

4.     Add salt and pepper.

5.     Bring mixture to a boil.

6.     Reduce heat and simmer until zucchini is crisp/tender, turning a few times.

7.     Remove from the heat and add tomatoes, balsamic vinegar, lime juice, parsley, and basil

8.     Top with feta cheese.

               ENJOY DAN:                                                        HALLELUJAH