MARINATED PEPPER AND ZUCCHINI-SLAW TOPPING
Provided by Molly O'Neill
Categories condiments, pizza and calzones, salads and dressings
Time 1h15m
Yield Topping for 4 pizzas
Number Of Ingredients 9
Steps:
- Combine the vinegar, olive oil, 1/4 teaspoon of salt and pepper in a medium bowl. Add the peppers and toss to coat with the marinade. Let stand at least 1 hour. Drain.
- In a small bowl, toss together the zucchini, lemon juice, remaining salt and pepper.
- When ready to assemble, top the pizza first with the marinated peppers and then with the zucchini slaw. Sprinkle with the Parmesan and basil and serve. Use on roasted garlic and rosemary crust.
Nutrition Facts : @context http, Calories 215, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 13 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 620 milligrams, Sugar 11 grams
GRILLED PIZZAS
Provided by Molly O'Neill
Categories pizza and calzones, appetizer
Time 2h30m
Yield 4 main-course servings or 16 slices
Number Of Ingredients 9
Steps:
- Combine the water and yeast in a mixing bowl and stir until the yeast dissolves. Stir in 1 tablespoon of olive oil and 1 cup of the flour. Stir in a second cup of flour and the salt. Sprinkle some of the remaining flour over a work surface and on your hands. Scrape the dough out of the bowl and onto the work surface. Gradually knead in additional flour until the dough no longer feels sticky.
- Lightly oil a large bowl. Shape the dough into a ball and rotate it in the bowl to coat it with the oil. Cover the bowl tightly with plastic wrap and set in a warm, draft-free place until doubled in bulk, about 1 hour. Punch the dough down and knead it for about 1 minute. Return the dough to the bowl and let rise until doubled again, about 45 minutes.
- Meanwhile, about 30 minutes into the second rise, start a charcoal fire. When the dough has doubled, punch it down and divide into 4 equal pieces. (At this point, the dough can be rolled into 4 balls and frozen. Defrost overnight in the refrigerator prior to use.) Lightly oil the backs of 2 large baking sheets. Roll out each piece of dough into a 9-inch circle (pizzas don't have to be perfectly round) and place them on the baking sheets. Cover with plastic wrap.
- When the coals turn white, place 1 or 2 of the pieces of pizza dough on the grill (depending on its size) and cook for 1 minute; they will start to puff. Turn the crusts over with a spatula and grill until browned and crisp, about 2 to 3 minutes longer. Watch constantly to keep crusts from burning. Repeat with the remaining dough. Immediately top the pizzas and serve.
ZUCCHINI SLAW
This warm slaw makes a perfect topping for burgers, or it is wonderful all by itself!
Provided by MichelleB
Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Heat the olive oil in a saucepan over medium-low heat, and cook the zucchini and onion until onion is very tender. Mix in the Italian salad dressing and parsley, and continue cooking until heated through. Serve warm.
Nutrition Facts : Calories 69.2 calories, Carbohydrate 6.7 g, Fat 4.6 g, Fiber 1.8 g, Protein 1.8 g, SaturatedFat 0.7 g, Sodium 201 mg, Sugar 3.3 g
ZUCCHINI SLAW
used the overabundance zucchinis to make this healthy slaw. I used a mandolin to create long julienned strips of zucchini, carrots and red bell peppers.. This is a healthy raw foods!
Provided by Rita1652
Categories Salad Dressings
Time 15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Mix dressing ingredients together.
- Mix slaw ingredients together.
- Pour over slaw tossing to coat.
- Chill for 1 hour.
MARINATED ZUCCHINI SALAD
Raw zucchini can be a dull ingredient, but when it's very thinly sliced it marinates beautifully, especially in lemon juice. I like to use a mixture of green and yellow squash here. Assemble this dish at least four hours before you wish to serve it, so that the squash has time to soften and soak up the lemony marinade.
Provided by Martha Rose Shulman
Categories weekday, salads and dressings
Time 6h40m
Yield Serves four
Number Of Ingredients 6
Steps:
- Slice the squash as thinly as you can. Sprinkle with salt, preferably kosher salt, and let sit for 15 to 30 minutes. Rinse and drain on paper towels.
- Mix together the lemon juice, garlic and olive oil. Toss with the zucchini. Season with salt and pepper. Cover and refrigerate for four to six hours.
- Remove from the refrigerator, and remove the garlic clove. Add the fresh herbs, and toss together. Taste, adjust seasoning and serve.
Nutrition Facts : @context http, Calories 116, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 317 milligrams, Sugar 3 grams
SHRIMP FAJITAS WITH PEPPERS AND ZUCCHINI
Shrimp fajitas are quickly thrown together. The shrimp are tossed in a mix of lime juice and zest, adobo sauce from a can of chipotles, olive oil, cumin and garlic, and don't need to be marinated for longer than 30 minutes. I use just enough adobo sauce in the marinade to obtain its spicy and slightly sweet essence without overpowering the shrimp.
Provided by Martha Rose Shulman
Categories tacos, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a small bowl, combine lime zest and juice, 1/2 teaspoon salt, 1 teaspoon ground cumin, the adobo sauce, 1/4 cup olive oil and half the garlic. Reserve 2 tablespoons marinade.
- Season shrimp with salt and pepper and place in a resealable bag. Pour in marinade and seal bag. Move shrimp around to coat well, place bag in a bowl and refrigerate for 30 minutes. Flip bag over periodically to redistribute marinade.
- Heat a large, heavy skillet over medium-high heat and add 2 tablespoons oil. When oil is hot, add onions and cook, stirring often, until they soften and begin to color, 3 to 4 minutes. Stir in bell pepper and chile and cook, stirring often, until peppers begin to soften, 3 to 4 minutes.
- Stir in zucchini and corn, and turn heat to medium. Add remaining garlic, cumin and salt to taste. Cook, stirring often, until the zucchini is tender and peppers are nicely seared, softened and beginning to caramelize, 5 to 8 minutes.
- Pour in reserved 2 tablespoons marinade and scrape bottom of pan with wooden spoon to deglaze. Stir in half the cilantro. Taste and adjust seasoning. Remove from heat but keep warm.
- Wrap tortillas in foil and warm in the oven, or wrap in a towel and warm in a steamer or in the microwave.
- Transfer shrimp, with marinade, to a bowl. Remove shrimp from marinade and blot briefly on paper towels. Reserve marinade.
- Arrange lettuce on a platter. Heat remaining 1 tablespoon oil over medium-high heat in a large, heavy skillet, preferably cast-iron, or a wok. Add shrimp and let sear; when they begin to turn pink, after about 1 minute, add drained marinade. Cook, stirring, until cooked through, 3 to 4 minutes. Using tongs, transfer shrimp from pan to platter. Turn up heat, reduce liquid in pan by half, and pour over shrimp.
- Arrange vegetables on platter with shrimp, or serve separately. Sprinkle with remaining cilantro and serve, with warm tortillas, salsa and crumbled queso fresco.
Nutrition Facts : @context http, Calories 495, UnsaturatedFat 22 grams, Carbohydrate 36 grams, Fat 27 grams, Fiber 7 grams, Protein 29 grams, SaturatedFat 4 grams, Sodium 1135 milligrams, Sugar 7 grams, TransFat 0 grams
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