On Wed, 13 Apr 2011 07:14:17 -0700, "Julie Bove"
> wrote:

>W. Baker wrote:
>> Julie Bove > wrote:
>>> I love green beans. I bought a steamer bag of fresh green beans and
>>> made them for dinner tonight. Normally I just steam them and eat
>>> them. But the directions said to put butter, salt and pepper on
>>> them. I also read of a recipe in a magazine that called for butter
>>> and parmesan cheese on them. Now once in a while I have made green
>>> beans or beans and carrots with a little olive oil. But never
>>> butter. But I decided to try it.
>>
>>> I didn't like it! I didn't like it at all! Maybe it's because I
>>> grew up eating plain vegetables. Mostly they were canned but once
>>> in a while they were fresh. My grandma did make beans with bacon in
>>> them, but I only remember having those a few times.
>>
>>> So... Do you put butter on your beans? I think the only veggie I
>>> ever put butter on is potatoes. I don't even like it on corn. Once
>>> in a while on popcorn, but usually I even prefer that without.
>>
>> I never put butter on vegetables and my mother never did. As most of
>> our meals withstriing beans meals had meat, butter would nt have been
>> considered.
>>
>> I do not like buttered vegetables and, like you, I believe it is
>> because it is not what I grew up with.
>>
>> I eat, and enjoy many foods I did not grow up with, but somehow I
>> prefer my vegetables plain, unless in some kind of dish like
>> ratatouie(sp?) or those great Greek stringbeans in tasty tomato based
>> sauce, or Chinese, etc.
>
>I did have zucchini that I liked in a diner in NJ. They were stewed in
>tomato sauce. I do not normally like zucchini and have never had any stewed
>since that I liked. And I tried a lot of recipes.
>


I take raw zucchini and cut it up (skin on) into a small pot.
Add a can of canned tomatoes.
Chop an onion and add it to the pot.
Cut up a couple of cloves of garlic and add that too.
Add a couple of tablespoons worth of olive oil
Add a splash of Marsala wine.

Salt, Pepper, red pepper flakes, oregano, basil, and parsley.

Simmer till the zucchini is tender. It is absolutely delicious this
way.

Evelyn