Zucchini Squash With Curry
|Cherry tomatoes||1⁄2 Cup (8 tbs), halved|
Wash the zucchini thoroughly and cut off stem end.
Do not peel.
Slice zucchini in circles approximately 1/4 inch thick or larger.
Cook in slightly salted water until tender.
While these are cooking, melt butter to saute enough cherry tomatoes to equal half the zucchini you are using.
Cook just long enough to heal tomatoes through.
Season with curry powder.
Pour the hot tomatoes over the zucchini.
Mix gently and serve at once.
Garnish with sesame seeds or add a few water chestnuts for added color and texture.