ROASTED ZUCCHINI
This is the simplest of side dishes, endlessly customizable. Try it when you have an abundance of zucchini in the garden.
Provided by LauraF
Categories Side Dish Vegetables Squash Zucchini
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Place a rimmed baking sheet in the oven to heat up.
- Place zucchini in a bowl. Add oil, salt, pepper, garlic powder, and cayenne; toss to coat.
- Carefully remove the hot baking sheet and spray lightly with cooking spray. Spread out zucchini in an even layer.
- Roast in the preheated oven until browned, turning halfway, about 20 minutes. Squeeze lemon juice on top and garnish with parsley. Sprinkle sea salt on top.
Nutrition Facts : Calories 131 calories, Carbohydrate 8.8 g, Fat 10.6 g, Fiber 2.7 g, Protein 2.9 g, SaturatedFat 1.1 g, Sodium 263.4 mg, Sugar 4.3 g
GRILLED ZUCCHINI WITH YUMMY LEMON SALT
"The mixture of salt and lemon zest on grilled zucchini is a game changer! It's so bright and fresh," says Ree.
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h
Yield 8 servings
Number Of Ingredients 4
Steps:
- Lop off the tops and bottoms of the zucchini and quarter them lengthwise. Place in a very large resealable plastic bag (or two regular-size bags). Drizzle in the olive oil, then add 1 teaspoon salt,1 teaspoon pepper, 1 tablespoon lemon zest and the lemon juice. Seal the bag and smoosh everything around a bit so that the zucchini is coated. Set aside for 15 to 20 minutes to marinate.
- Preheat a grill to medium. Grill the zucchini, turning, until nice and tender, being careful not to burn it, 12 to 15 minutes. Remove the zucchini to a plate as it gets done.
- Pile up the rest of the lemon zest on a cutting board and sprinkle 1 tablespoon salt on top. Use a knife to chop the salt and zest together until it becomes lemon salt. Add more salt if it needs it. Sprinkle the lemon salt over the grilled zucchini.
ROASTED ZUCCHINI
Make and share this Roasted Zucchini recipe from Food.com.
Provided by KathyP53
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees.
- Cut zucchini lengthwise into quarters; cut each piece in half crosswise.
- Toss zucchini with oil and remaining 4 ingredients; arrange zucchini in a single layer on a baking sheet.
- Bake 15 minutes or until golden brown and tender, turning once after 7 minutes.
LEMON ZUCCHINI BARS
This snack cake is a good use for that bumper zucchini crop!
Provided by Rosina
Categories Fruits and Vegetables Vegetables Squash
Time 2h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- In a large bowl, combine sugar, oil, eggs, lemon rind, and lemon juice; mix well. Stir in shredded zucchini.
- In another bowl, combine flour, baking powder, baking soda, and salt. Gradually add this mixture to the zucchini mixture. Stir until thoroughly combined; mix in the walnuts.
- Pour batter into prepared pan and bake until a tester inserted in the center comes out clean, 35 to 45 minutes. Cool. Sprinkle cake with sifted confectioners' sugar and cut into bars.
- Sprinkle top with sifted confectioners' sugar and cut into bars.
Nutrition Facts : Calories 417.2 calories, Carbohydrate 42.6 g, Cholesterol 46.5 mg, Fat 26.2 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 3.4 g, Sodium 433.6 mg, Sugar 24.9 g
LEMON ZUCCHINI BREAD
I thought my mom made the best zucchini bread - until I added lemon! This is a wonderful, light zucchini bread that's not too sweet.
Provided by REBECITA
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4 inch loaf pan.
- In a bowl, beat together the zucchini, sugar, egg, and oil. In a separate bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon and lemon zest. Stir the flour mixture into the zucchini mixture just until blended. Pour the batter into the prepared pan.
- Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean. Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely.
Nutrition Facts : Calories 194.7 calories, Carbohydrate 25.2 g, Cholesterol 15.5 mg, Fat 9.7 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 1.6 g, Sodium 164.6 mg, Sugar 12.8 g
ROASTED ZUCCHINI WITH LEMON
Categories Citrus Vegetable Side Roast Lemon Zucchini Spring Healthy Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 side-dish servings
Number Of Ingredients 6
Steps:
- Put 2 large shallow baking pans (preferably heavy; 1 inch deep) in upper and lower thirds of oven and preheat oven to 500°F.
- Cut 5 (1/8-inch-thick) crosswise slices from middle of lemon and squeeze 1 teaspoon juice from remaining pieces. Whisk together oil, lemon juice, salt, and pepper in a medium bowl. Add zucchini and toss until coated.
- Divide zucchini between preheated baking pans, spreading evenly in 1 layer, and roast in upper and lower thirds of oven until undersides are browned, about 10 minutes.
- Meanwhile, combine lemon slices and sugar in bowl and toss to coat. Gently turn zucchini slices over and arrange lemon slices in 1 layer alongside zucchini. Switch position of pans and roast until zucchini and lemon slices are tender and browned, about 7 minutes. Serve, overlapping slices slightly, on a platter (not in a bowl) to prevent weeping.
ROASTED ZUCCHINI WITH PRESERVED LEMON AND OREGANO (GREEK)
Provided by Next Iron Chef All Star: Beau MacMillan
Categories side-dish
Time 22m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Put a roasting pan in the oven to preheat.
- Cut the zucchini in half lengthwise, then cut across into thirds. Put the zucchini into a bowl and add the olive oil, lemon juice, garlic, shallots, parsley and oregano, and season with salt and pepper, to taste. Toss to combine.
- Carefully remove the hot roasting pan from the oven and add the zucchini mixture. Put the pan to the oven and roast for 3 minutes. Remove it, and stir in the olives and preserved lemon. Return the pan to the oven and cook for about 3 to 4 minutes, don't let the zucchini get too soft. Transfer to a serving bowl and serve immediately.
ROASTED SALMON WITH ZUCCHINI, LEMON, AND DILL
Besides flavoring the salmon and zucchini while cooking, the roasted lemon wedges can be squeezed over the fish at the table.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 35m
Number Of Ingredients 6
Steps:
- Heat broiler, with rack 4 inches from heat. Combine zucchini, lemons, and dill on a large rimmed broiler-proof baking sheet. Drizzle with oil, and season with salt and pepper; toss to coat.
- Nestle salmon fillets among vegetables; season generously with salt and pepper. Broil until vegetables are tender and fish is opaque throughout, 15 to 20 minutes.
Nutrition Facts : Calories 420 g, Fat 21 g, Protein 47 g
ZUCCHINI WITH LEMON AND THYME
This lemony vegetable side dish goes well with roasted or grilled chicken, steak, or fish.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- Cut zucchini into large pieces. In a large skillet, heat 2 teaspoons olive oil over medium-high heat. Add half the zucchini and toss to coat in oil. Season with salt and pepper and cook until golden brown in spots, about 4 minutes. Transfer zucchini to a serving bowl. Repeat with 2 more teaspoons oil and remaining zucchini. Stir batches together and add lemon juice and thye leaves; season with salt and pepper.
Nutrition Facts : Calories 69 g, Fat 5 g, Fiber 1 g, Protein 2 g
BEST LEMON ZUCCHINI BREAD
This lemon zucchini bread has wowed every person my Mom made it for, and she has now passed this tried-and-true recipe to me, with the same results. If you are tempted to skip the nutmeg, don't! It's the secret ingredient that makes this bread pop. This loaf won't last a day in your house, so it's best to double or triple the recipe to ensure everyone gets a slice! The loaf freezes well, just slice before freezing.
Provided by Littldot
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
- Mix flour, baking powder, baking soda, salt, and nutmeg together in a bowl.
- Beat egg with sugar, milk, oil, and lemon juice in another bowl. Pour into the dry ingredients and add lemon zest and zucchini. Stir with a fork until moist, but very thick. Pour into the prepared pan and smooth the top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes.
Nutrition Facts : Calories 219.6 calories, Carbohydrate 30.5 g, Cholesterol 16.3 mg, Fat 10 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 1.7 g, Sodium 242.3 mg, Sugar 13.2 g
ROASTED LEMON- ZEST ZUCCHINI WITH PINE NUTS
This was my first experience with roasting zucchini, and I loved it! After tossing the zucchini, oil, etc., I didn't roast it right away, I let it sit for about 30-45 minutes to marinate in the flavors (tossing occasionally). If you are watching calories, there is certainly room to reduce the oil. You could easily omit the oil that is used when toasting the pine nuts, and the oil tossed with the zucchini prior to roasting could possibly also be reduced. The recipe is adapted from the Food Network Kitchens.
Provided by GaylaJ
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F.
- Toss pine nuts with 1 tablespoon of olive oil and spread out on a sheet pan; toast the nuts in the oven, shaking the pan about half-way through, about 7 minutes, or until evenly brown.
- Transfer to a serving bowl; reserve baking sheet.
- Toss the zucchini with 2 tablespoons of olive oil, garlic, lemon zest, salt and pepper (I let marinate at this point); spread out on the baking sheet and roast until crisp tender and slightly brown, about 10-12 minutes (I tossed it and shook it around about half-way through).
- Toss zucchini and lemon with the nuts.
- NOTE: The original recipe called for 6 ounces of fresh ricotta, scattered in dollops on top right before serving. I omitted this.
SAUTéED ZUCCHINI WITH LEMON
One more thing to do with all that zucchini from the garden. This is a quick, good, and easy side dish that can be served with a weeknight family meal as well as a fancy dinner. Goes great with grilled chicken or even a nice snack on its own.
Provided by littleturtle
Categories Lunch/Snacks
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, heat the butter and oil over medium heat.
- Cut each zucchini half lengthwise into 4 pieces.
- Season the flour with salt & pepper, then coat with the zucchini with flour.
- Sauté zucchini in oil and butter until cooked through but not mushy, turning to brown on all sides (5-10 minutes).
- When done, turn heat to low, and add soy sauce and lemon juice.
- Serve promptly.
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