If I have 10 ice cubes and you have 11 apples, how many pancakes will fit on the roof? Answer: Zucchini. Makes no sense, right? That’s pretty much how I felt every time mom would serve zucchini, this tasteless cucumber-like vegetable. Vegetables are a must only on a diet. I suggest carrot cake, zucchini bread and pumpkin pie.
I fed him Brussels sprouts (yuck, were his exact words), snap peas, kohlrabi, cauliflower, red beets and Swiss chard to name a few, but he sticks to green beans and tolerates asparagus, spinach and broccoli. Occasionally though, he wants zucchini.
This zucchini sauce tastes like Alfredo sauce except it has more nutritional value. Masked in the sauce, it will trick any picky-eater, vegetable-hater into eating it.
2 medium Zucchini’s, washed and diced (or grated, see directions)
1 medium Onion, diced
1 Garlic clove, minced
2 tablespoon Olive Oil
1 tablespoon Butter
1 tablespoon Parmesan Cheese, grated
1 cup each Milk and Heavy Cream (substitute with low fat sour cream or homemade béchamel sauce for healthier version)
Salt, Pepper and Vegeta (substitute with ½ bouillon cube)
Cook pasta according to package directions. Drain and keep warm.
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