ZUCCHINI CARROT FRITTERS RECIPE BY TASTY
Here's what you need: chickpeas, zucchini, carrot, eggs, whole wheat panko, fresh basil, garlic powder, salt, pepper, olive oil, plain greek yogurt, green onion
Provided by Mercedes Sandoval
Categories Snacks
Yield 8 fritters
Number Of Ingredients 12
Steps:
- Mash chickpeas with a fork in a large bowl. Set aside.
- Grate zucchini. Place in a clean dish towel or cloth.
- Grate carrots. Place in a clean dish towel or cloth with zucchini.
- Squeeze out as much moisture as possible.
- Add veggies, panko, egg, basil, garlic powder, salt, and pepper to the bowl with the mashed chickpeas.
- Stir until completely combined.
- Heat olive oil in a large skillet on medium heat.
- Scoop 2 tablespoons of mixture into your hand press to compress it into a patty.
- Cook for about 1-2 minutes, until the underside is golden brown then flip and repeat.
- Serve with a dollop of plain greek yogurt and diced green onion.
- Enjoy!
Nutrition Facts : Calories 100 calories, Carbohydrate 9 grams, Fat 5 grams, Fiber 1 gram, Protein 4 grams, Sugar 1 gram
ZUCCHINI & CARROT RIBBON FETTUCINI
I have been making this recipe for years and years. Found it originally on a box of Mueller's pasta and it has been a hit since then. A pretty side dish to any meal - even pretty enough for guests. My daughter still requests this for her birthday dinner. It does not have a cheese sauce (see other recipes here on Zaar for that) but you do have the option of topping it with some freshly grated Parmesan cheese but we enjoy it with just a basic buttered coating more often. Hope you enjoy!
Provided by HokiesMom
Categories Vegetable
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- In preparation: using a vegetable peeler, slice wide thin strips from the zucchini and carrots, slicing the full length of the vegetable. Set aside.
- Cook pasta according to package directions in a large pasta pot.
- Heat butter in a medium skillet just until melted then stir in the zucchini and carrot ribbons; cover and cook over low heat 2 minutes. Season with salt and pepper and stir once more.
- Drain prepared fettuccine and then toss it with the vegetable ribbons and the herbs.
- If desired, sprinkle top generously with Parmesan cheese after placing it in a serving dish and serving.
LINGUINE WITH ZUCCHINI, CARROTS, AND MIXED HERB PESTO
Steps:
- Using a mandoline cut carrots and zucchini into 1/8-inch-thick julienne strips. (Alternatively, using a sharp knife, halve carrots and zucchini crosswise and cut lengthwise into 1/8-inch-wide pieces.)
- In a 6-quart kettle bring 5 quarts salted water to a boil. Add linguine and cook 8 minutes, or until barely tender. Add carrots and cook 1 minute. Add zucchini and cook 1 minute. Reserve 2/3 cup cooking water and drain pasta and vegetables.
- In a large bowl stir together pesto and reserved hot cooking water. Add pasta and vegetables and toss well.
- To make mixed herb pesto:
- In a food processor blend together all ingredients with salt and pepper to taste until smooth. Pesto keeps, surface covered with plastic wrap, chilled, 1 week. Makes about 3/4 cup.
ZUCCHINI CARROT AND PARMESAN SAUCE
Make and share this Zucchini Carrot and Parmesan Sauce recipe from Food.com.
Provided by dicentra
Categories Penne
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oil over low in a medium skillet.
- Stir in the carrot, zucchini and garlic; stirring, 3 minutes.
- Toss hot pasta with the sauce. Serve with the cheese.
Nutrition Facts : Calories 442.1, Fat 29.6, SaturatedFat 4.8, Cholesterol 4.4, Sodium 126.4, Carbohydrate 40.4, Fiber 7.9, Sugar 4.6, Protein 6.3
PASTA PRIMAVERA WITH KALE, ZUCCHINI, AND CARROTS
This dish is healthy and full of flavor! I keep everything organic and fresh!I crave a hearty noodle dish from time to time, but hate all the refined carbs and loaded calories. For a vegan twist, omit the cream and use vegan cheese.
Provided by yogi.chanh
Categories Vegan
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Start by cooking pasta per package directions and set aside to drain and cool. Add EVOO to pasta if you like to keep it from getting sticky.
- In a large 3-4 qt pan, heat EVOO to medium heat and sauté onions, red pepper and garlic together until soft.
- Add crushed tomatoes, then carrots and kale.
- Stir and let it come to a slow boil, then turn the heat down to medium low for about 30 minutes.
- Start on the zucchini. Preheat oven to 350 degrees.
- Coat each side of the zucchini with breadcrumb mixture and place on a oven proof dish. Use an oil spray on dish to keep it from sticking. Bake for 10-15 minutes.
- Add fresh herbs to red sauce, and let it cook for another 15 minutes.
- Finish primavera sauce with cream and add salt to taste.
- Toss pasta with red sauce to coat. Top each serving with 2 pieces of baked zucchini and grated parmesean cheese and enjoy!
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