1. Slice zuccini. Put it with lots of margarine over medium or medium low heat. The idea is to boil/steam the zuccini in its own juice and the
2. Drain the zuccini, put it in a serving or keeping-warm bowl, and pour
this “devil sauce” over it:
3 tbsp margarine, melted over low heat until barely bubbling.
1 tbsp prepared brown mustard
1 tsp Worchestershire sauce
1 tbsp chopped parsley
1 tbsp minced onion
1 tsp garlic powder
1 cup chicken gravy (I used the chicken gravy mix from Costco, which has
something like 5g carb per quarter cup of gravy after it’s made up —
i.e. 2 tbsp of the dry mix). Mix the gravy powder in water and stir it
in last, then let it all thicken together in the pan.
The amounts don’t seem to be critical. For everything except the gravy I
just sorta dumped stuff in the pan and guestimated the measurements.
This sauce also adds a nice flavor to a dip/spread made of canned tuna
mashed with cream cheese. In fact what I had for lunch today was the
zuccini devil with a scoop of tuna-cream-cheese on top, the whole heated
in the microwave, quite yummy.
BTW, the original recipe for this sauce calls for beef boullion instead of
chicken gravy and for a tbsp of chopped “celery tops”, both of which I