Re: My Childhood Favourite CRified

[Guest guest]

Hi Iunipera:

Sounds delicious. Do you cook it? Or eat it raw? If cooked, at

what temperature and for how long please? ty!

Rodney.

--- In , " iunipera " <iunipera@...>

wrote:

>

> My favourite dish my grandmother always made for me was a zucchinni

> casserole, layering tomatoes and zuccinni and soaking each layer

with

> garlic, olive oil, brown sugar, and parmesan.

>

> CRified (and prep time reduced to account for my unwillingless to

> spend much time in the kitchen):

>

> Simple slice the zucchini and lay out in a casserole dish, add

chopped

> tomatoes (I use Pomi because there is no salt added), sprinkle with

> fresh chopped garlic and a weeeeee bit of splenda and lots of

basil.

>

> Veeeeeeeeeeeeery good! So simple I cannot believe I did not try it

> earlier.

>

[Guest guest]

Hi Iunipera:

Sounds delicious. Do you cook it? Or eat it raw? If cooked, at

what temperature and for how long please? ty!

Rodney.

--- In , " iunipera " <iunipera@...>

wrote:

>

> My favourite dish my grandmother always made for me was a zucchinni

> casserole, layering tomatoes and zuccinni and soaking each layer

with

> garlic, olive oil, brown sugar, and parmesan.

>

> CRified (and prep time reduced to account for my unwillingless to

> spend much time in the kitchen):

>

> Simple slice the zucchini and lay out in a casserole dish, add

chopped

> tomatoes (I use Pomi because there is no salt added), sprinkle with

> fresh chopped garlic and a weeeeee bit of splenda and lots of

basil.

>

> Veeeeeeeeeeeeery good! So simple I cannot believe I did not try it

> earlier.

>

[Guest guest]

Oh yes, it is cooked...Sorry about omitting that wee detail.

I cooked it last night at 425 for until it look and smelled.

> >

> > My favourite dish my grandmother always made for me was a zucchinni

> > casserole, layering tomatoes and zuccinni and soaking each layer

> with

> > garlic, olive oil, brown sugar, and parmesan.

> >

> > CRified (and prep time reduced to account for my unwillingless to

> > spend much time in the kitchen):

> >

> > Simple slice the zucchini and lay out in a casserole dish, add

> chopped

> > tomatoes (I use Pomi because there is no salt added), sprinkle with

> > fresh chopped garlic and a weeeeee bit of splenda and lots of

> basil.

> >

> > Veeeeeeeeeeeeery good! So simple I cannot believe I did not try it

> > earlier.

> >

>

[Guest guest]

Oh yes, it is cooked...Sorry about omitting that wee detail.

I cooked it last night at 425 for until it look and smelled.

> >

> > My favourite dish my grandmother always made for me was a zucchinni

> > casserole, layering tomatoes and zuccinni and soaking each layer

> with

> > garlic, olive oil, brown sugar, and parmesan.

> >

> > CRified (and prep time reduced to account for my unwillingless to

> > spend much time in the kitchen):

> >

> > Simple slice the zucchini and lay out in a casserole dish, add

> chopped

> > tomatoes (I use Pomi because there is no salt added), sprinkle with

> > fresh chopped garlic and a weeeeee bit of splenda and lots of

> basil.

> >

> > Veeeeeeeeeeeeery good! So simple I cannot believe I did not try it

> > earlier.

> >

>

[Guest guest]

Very good time saving recipe.I tried it too last night but added back

the olive oil and a bit of cheese and thus made it my main meal. Not

just a question of taste:

Results: After ingestion of the salads with fat-free salad dressing,

the appearance of {alpha}-carotene, ß-carotene, and lycopene in

chylomicrons was negligible. After ingestion of the salads with

reduced-fat salad dressing, the appearance of the carotenoids in

plasma chylomicrons increased relative to that after ingestion of the

salads with fat-free salad dressing (P < 0.04). Similarly, the

appearance of the carotenoids in plasma chylomicrons was higher after

the ingestion of salads with full-fat than with reduced-fat salad

dressing (P < 0.02).

Conclusions: High-sensitivity HPLC with coulometric array detection

enabled us to quantify the intestinal absorption of carotenoids

ingested from a single vegetable salad. Essentially no absorption of

carotenoids was observed when salads with fat-free salad dressing were

consumed. A substantially greater absorption of carotenoids was

observed when salads were consumed with full-fat than with reduced-fat

salad dressing.

http://www.ajcn.org/cgi/content/abstract/80/2/396

> > >

> > > My favourite dish my grandmother always made for me was a zucchinni

> > > casserole, layering tomatoes and zuccinni and soaking each layer

> > with

> > > garlic, olive oil, brown sugar, and parmesan.

> > >

> > > CRified (and prep time reduced to account for my unwillingless to

> > > spend much time in the kitchen):

> > >

> > > Simple slice the zucchini and lay out in a casserole dish, add

> > chopped

> > > tomatoes (I use Pomi because there is no salt added), sprinkle with

> > > fresh chopped garlic and a weeeeee bit of splenda and lots of

> > basil.

> > >

> > > Veeeeeeeeeeeeery good! So simple I cannot believe I did not try it

> > > earlier.

> > >

> >

>

[Guest guest]

Very good time saving recipe.I tried it too last night but added back

the olive oil and a bit of cheese and thus made it my main meal. Not

just a question of taste:

Results: After ingestion of the salads with fat-free salad dressing,

the appearance of {alpha}-carotene, ß-carotene, and lycopene in

chylomicrons was negligible. After ingestion of the salads with

reduced-fat salad dressing, the appearance of the carotenoids in

plasma chylomicrons increased relative to that after ingestion of the

salads with fat-free salad dressing (P < 0.04). Similarly, the

appearance of the carotenoids in plasma chylomicrons was higher after

the ingestion of salads with full-fat than with reduced-fat salad

dressing (P < 0.02).

Conclusions: High-sensitivity HPLC with coulometric array detection

enabled us to quantify the intestinal absorption of carotenoids

ingested from a single vegetable salad. Essentially no absorption of

carotenoids was observed when salads with fat-free salad dressing were

consumed. A substantially greater absorption of carotenoids was

observed when salads were consumed with full-fat than with reduced-fat

salad dressing.

http://www.ajcn.org/cgi/content/abstract/80/2/396

> > >

> > > My favourite dish my grandmother always made for me was a zucchinni

> > > casserole, layering tomatoes and zuccinni and soaking each layer

> > with

> > > garlic, olive oil, brown sugar, and parmesan.

> > >

> > > CRified (and prep time reduced to account for my unwillingless to

> > > spend much time in the kitchen):

> > >

> > > Simple slice the zucchini and lay out in a casserole dish, add

> > chopped

> > > tomatoes (I use Pomi because there is no salt added), sprinkle with

> > > fresh chopped garlic and a weeeeee bit of splenda and lots of

> > basil.

> > >

> > > Veeeeeeeeeeeeery good! So simple I cannot believe I did not try it

> > > earlier.

> > >

> >

>