SAUTEED ZUCCHINI WITH GARLIC AND HERBS
Steps:
- In a large skillet, heat oil, over medium-high heat. Add zucchini, scallions, and garlic. Saute for 6 to 8 minutes, or until zucchini is tender.
- Slowly pour in vegetable stock. Stir in sauce mix and parsley. Simmer for 1 1/2 to 2 minutes. Season, to taste, with salt and pepper.
DEEP-FRIED ZUCCHINI SPIRALS
We have always enjoyed fried zucchini so when I saw the clever way to spiral cut them, I thought why not deep fry them like onion strings. I did and they were a hit! Sprinkle with Old Bay® to make this a perfect side dish for seafood. They can also be served as an appetizer with your favorite dip. The zucchini may be cut into chips if you do not have a spiral slicer.
Provided by SHORECOOK
Categories Side Dish Vegetables Squash Zucchini
Time 20m
Yield 2
Number Of Ingredients 7
Steps:
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Whisk egg and milk together in a bowl; pour into a gallon-size resealable plastic bag. Whisk flour and cornstarch together in another bowl; pour into a separate gallon-size resealable plastic bag.
- Place zucchini spirals into milk mixture, seal the bag, and turn to coat spirals completely. Transfer zucchini to flour mixture, seal the bag, and shake gently to coat completely. Remove spirals from flour mixture and shake gently to remove any excess flour.
- Working in batches, cook zucchini spirals in the preheated oil until golden brown and cooked through, 2 to 4 minutes. Transfer zucchini to a paper towel-lined plate to drain. Sprinkle seafood season over cooked zucchini spirals.
Nutrition Facts : Calories 523.9 calories, Carbohydrate 42.6 g, Cholesterol 93.6 mg, Fat 36.2 g, Fiber 2.3 g, Protein 7.9 g, SaturatedFat 5.2 g, Sodium 322.4 mg, Sugar 2.4 g
HERBED ZUCCHINI
This simple side dish is made extra-special with the addition of bacon, two kinds of cheese and seasonings. My bumper crop of zucchini disappears quickly when this is the featured fare.-Diana Nutter, Mount Dora, Florida
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4-6 servings.
Number Of Ingredients 13
Steps:
- In a skillet over medium heat, cook the bacon until crisp. Remove bacon; discard all but 1 tablespoon of drippings. Saute onion, celery and garlic in drippings until tender. add tomatoes, zucchini, parsley and seasonings; bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until zucchini is tender. Sprinkle with cheeses and bacon. Serve with a slotted spoon.
Nutrition Facts :
ZUCCHINI SPIRALS WITH FRESH VEGETABLE SAUCE
Make and share this Zucchini Spirals With Fresh Vegetable Sauce recipe from Food.com.
Provided by GG 38966
Categories Vegetable
Time 1h10m
Yield 3 serving(s)
Number Of Ingredients 12
Steps:
- Peel the eggplant and cut it into 1/2-inch slices. Lay the slices in a large colander in a single layer, and lightly salt them. Turn them over and salt the other side. Set the colander on a plate, and set aside for about half an hour. This will draw bitterness from the eggplant. (You may skip this step if you don't find eggplant bitter.) After half an hour, rinse the eggplant and chop it into 1/2-inch cubes.
- Heat a large non-stick saucepan, and add the onion and 2 tablespoons water. Cook, stirring, until the onion begins to brown, and then add the eggplant and a little more water. Continue to cook, stirring occasionally, for about 8 minutes, until the eggplant is mostly cooked. Add the squash, bell peppers, and garlic, and continue to cook and stir for 3 more minutes.
- Add the remaining ingredients, except for fresh basil. Cover and cook on low until all the flavors have blended, about 10 minutes. Add the basil and cook for a couple more minutes.
Nutrition Facts : Calories 148.3, Fat 1.1, SaturatedFat 0.2, Sodium 1189.8, Carbohydrate 34.1, Fiber 11.9, Sugar 17.7, Protein 7
HERBED ZUCCHINI SPIRALS
This recipe is from Gourmet magazine January 1990's "Finger Food Super Bowl Sunday Buffet" menu. I have not tried this yet, but I have lost a 10 year battle to keep all of my Gourmet back issues. I am posting the interesting recipes on Zaar.
Provided by Chef Regina V. Smith
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Using a mandoline or similar slicing device, sut the zucchini lengthwise into 1/8 inch slices. Arrange the slices on a steamer rack, set over simmering water and steam them, covered, for 3 to 5 minutes, or until just tender. (The zucchini slices should be barely flexible enough to roll. They will soften more as they cool.).
- In a food processor puree the parsley, garlic, walnuts, 2 tbsp of the Parmesan cheese and salt to taste until the mixture is smooth. Arrange the zucchini slices on a work surface and dot each slice along its length with a heaping teaspoon of the puree. Smooth the puree to an even layer on each slice.
- Roll up each slice jelly- roll fashion and fasten the spirals with wooden picks.
- Arrange the spirals in a shallow baking dish, sprinkle with the remaining 1 teaspoons Parmesan cheese. ( You can make these several hours in advance to this point).
- Bake the spirals in the upper third of a preheated 425 F oven for 5 minutes or until the cheese is melted and the spirals are heated through.
Nutrition Facts : Calories 120.3, Fat 9.5, SaturatedFat 1.3, Cholesterol 2.2, Sodium 59.8, Carbohydrate 6.8, Fiber 2.6, Sugar 2.2, Protein 4.8
HERBED ZUCCHINI BITES
This is such a refreshing snack to serve when the summer heat hits hard. It is also a wonderful way to use up the zucchini in the garden that seems to quickly get out of control.
Provided by Chef Buggsy Mate
Categories Cheese
Time 20m
Yield 36 slices, 12 serving(s)
Number Of Ingredients 4
Steps:
- Pat zucchini slices dry with paper towels.
- Spread cheese over the tops of the zucchini slices.
- Sprinkle with the chopped olives and chives.
- Serve immediately.
Nutrition Facts : Calories 5.2, Fat 0.1, Sodium 8.8, Carbohydrate 1, Fiber 0.3, Sugar 0.5, Protein 0.3
HERBED ZUCCHINI
This recipe is easy to prepare and very tasty. I am not by a long shot a zucchini lover but I like it prepared this way.
Provided by Irmgard
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet, cook the bacon until crisp.
- Drain the bacon, reserving 2 tablespoons of the drippings in the skillet.
- Crumble the bacon and set aside.
- Cook the chopped onion and celery in the bacon drippings until tender but not brown.
- Stir in the undrained tomatoes, parsley, sage, savory, oregano and pepper.
- Add the sliced zucchini.
- Bring the vegetable mixture to a boil; reduce the heat.
- Cover and cook about 10 minutes or until the zucchini is tender-crisp, stirring occasionally.
- Sprinkle with Parmesan cheese and crumbled bacon.
Nutrition Facts : Calories 178.5, Fat 12.9, SaturatedFat 4.9, Cholesterol 22.7, Sodium 415.1, Carbohydrate 9.1, Fiber 2.4, Sugar 4.6, Protein 8
HERBED ZUCCHINI SPIRALS
Categories Herb Appetizer Vegetarian Low Cal Wheat/Gluten-Free Walnut Zucchini Gourmet
Yield Serves 6
Number Of Ingredients 5
Steps:
- Using a mandoline or similar slicing device cut the zucchini lengthwise into 1/8-inch slices. Arrange the slices on a steamer rack set over simmering water and steam them, covered, for 3 to 5 minutes, or until they are just tender. (The zucchini slices should be barely flexible enough to roll. They will soften more as they cool.) In a food processor purée the parsley, the garlic, the walnuts, 2 tablespoons of the Parmesan, and salt to taste until the mixture is smooth. Arrange the zucchini slices on a work surface and dot each slice along its length with a heaping teaspoon of the purée. Roll up each slice jelly-roll fashion and fasten the spirals with wooden picks, Arrange the spirals in a shallow baking dish, sprinkle them with the remaining 1 tablespoon Parmesan, and bake them in the upper third of a preheated 425°F. oven for 5 minutes, or until the cheese is melted and the spirals are heated through.
ZUCCHINI WITH SUMMER HERBS
A simple sauté of zucchini that pairs nicely with fresh fish or perhaps baked chicken. The recipe calls for fresh herbs, but dried will work very nicely too or even a combination; just use 1/3 to 1/2 of the fresh amounts.
Provided by threeovens
Categories Vegetable
Time 25m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the zucchini and pat dry. Trim off ends and slice zucchini into 1/8 inch thick slices without peeling. There will be about 6 cups.
- Heat oil in a skillet over medium high to high heat. Cook zucchini while shaking and stirring the skillet. Turn the zucchini occasionally with a spatula. Add salt and pepper to taste. Cook about 5 to 7 minutes. Drain in a sieve.
- Add butter to the skillet until melted. Return zucchini. Sprinkle with garlic and herbs. Check for salt. Toss and serve.
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