See below ingredients and instructions of the recipe
1/4 lb Chopped shallots
3 tb Olive oil
1 3/4 lb Finely grated zucchini
1/4 c Concentrated tomato juice
50 Fresh basil leaves
1/4 c Ground almonds
Salt and pepper
1/4 c Grated Parmesan cheese
Put the shallots in a large casserole dish. Pour half the olive oil
over. Cover and microwave on HIGH for 3 minutes.
Add the zucchini to the casserole dish with the tomato juice. Cover
and microwave on HIGH for 12 minutes.
Rinse the basil leaves and pat dry on kitchen paper. Put in the food
processor with the remaining oil and the ground almounds. Puree until
Season the zucchini with salt and pepper and add the basil puree and
the grated Parmesan cheese. Stir carefully, transfer to a vegetable
dish and serve.
_The Ultimate Microwave Cookbook_ Elisa Vergne, 1988 Gallery Books
ISBN 0-8317-5985-2 Typos by Jeff Pruett
Submitted By JEFF PRUETT On 08-05-95