PARMESAN ZUCCHINI RIBBONS

INGREDIENTS:

1kg zucchini
2 tbs olive oil
1/3 cup grated parmesan cheese
salt & pepper
extra finely grated parmesan cheese

METHOD:

1. Run a vegetable peeler down the length of zucchinis to form thin ribbons.
2. Bring a large saucepan of water to the boil.
3. Add zucchini.
4. When water returns to the boil, remove pan from heat and drain.
5. Return zucchini to pan with the olive oil and 1/3 cup parmesan cheese.
6. Season with salt and pepper and toss.
7. Sprinkle with extra parmesan cheese to serve.

CHEESY SCALLOPED POTATOES

INGREDIENTS:

1 tbs butter
125gr bacon chopped
185gr Kraft cheese grated
4-6 potatoes peeled
2 sliced onions,
salt & pepper to taste
1 3/4 cups cream

METHOD:

Melt butter and lightly saute onions.
Layer potatoes and onion in a buttered casserole dish.
Combine seasoning and cream, then pour over potatoes.
Bake in moderate oven for 45 mins.
Top with cheese and bacon.
Bake another 15mins or until potatoes are cooked.