Zucchini And Herb Gazpacho Recipes
CARPACCIO OF RAW ZUCCHINI
Steps:
- Shingle the zucchini slices in a single overlapping layer on a platter. Dust with salt and pepper, then drizzle with a 3-count of olive oil and the lemon juice. Put that into the refrigerator for about 10 minutes to give the flavors a chance to get into the zucchini. Now scatter the leeks over. Sprinkle with the herbs. Garnish garnish with the ricotta cheese and mint leaves, if using; serve.
Nutrition Facts : Calories 245 calorie, Fat 19 grams, SaturatedFat 7 grams, Cholesterol 32 milligrams, Sodium 194 milligrams, Carbohydrate 11 grams, Fiber 2 grams, Protein 9 grams, Sugar 4 grams
ZUCCHINI AND HERB GAZPACHO
Categories Soup/Stew Vegetable Sauté Vegetarian Quick & Easy Summer
Yield 6 servings
Number Of Ingredients 11
Steps:
- Saute 2½ pounds chopped zucchini in 2 tablespoons butter over medium heat until tender, 15 to 20 minutes; let cool. Combine in blender with 1 thick bread slice; ¼ cup each basil, parsley and mint; 2 tablespoons olive oil; 3 tablespoons lemon juice; 1 cup water; salt and pepper. Blend until smooth. Garnish: Toasted pine nuts.
HERBED GAZPACHO
For a unique first course, serve this colorful soup from Carole Benson, Cabazon, California. Chilled V-8 juice is the base for this soup that's chock-full of generous chunks of chopped tomatoes, green pepper and cucumber. "Garnish each bowl with shrimp for a fancy finish," suggests Carole.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 10-12 servings (about 3 quarts).
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 11 ingredients. Cover and refrigerate for at least 1 hour. Garnish with shrimp if desired.
Nutrition Facts : Calories 85 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 781mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein.
HERB, ZUCCHINI AND LEMON PASTA
Make and share this Herb, Zucchini and Lemon Pasta recipe from Food.com.
Provided by Carrlin
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook rotino according to package directions. Drain.
- Meanwhile, melt light butter in a 12-inch skillet over medium heat; add onion and zucchini. Cook, stirring occasionally, until zucchini is crisply tender (5 to 7 minutes). Add cooked rotino and all remaining ingredients. Cover; let stand 2 minutes or until tomatoes are heated through.
Nutrition Facts : Calories 243.4, Fat 7.4, SaturatedFat 4.2, Cholesterol 13.9, Sodium 315.7, Carbohydrate 36.8, Fiber 3.3, Sugar 4.8, Protein 8.7
ZUCCHINI HERB CASSEROLE
I've been making this casserole for almost 20 years and it's always a hit. Even my meat-eater husband likes it. Serve with a crusty French bread or soft breadsticks. Leftovers are great in an omelet the next day.
Provided by Debi Blair McGinness
Categories Side Dish Vegetables Tomatoes
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.
- Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.
- Bake uncovered 20 minutes, or until cheese is melted and bubbly.
Nutrition Facts : Calories 266.3 calories, Carbohydrate 16.5 g, Cholesterol 39.5 mg, Fat 17.5 g, Fiber 2.5 g, Protein 12.4 g, SaturatedFat 8.7 g, Sodium 628.3 mg, Sugar 3.8 g
GAZPACHO WITH HERBS AND CHILES
Categories Soup/Stew Herb Pepper Tomato No-Cook Low/No Sugar Summer Raw Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Mix all ingredients in large bowl. Cover and chill until cold, at least 2 hours. (Can be made 2 days ahead. Keep refrigerated.)
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