CAPELLINI WITH SPICY ZUCCHINI-TOMATO SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, about 1 minute. Crush the tomatoes into the skillet with your hands and add the juice. Add 1/2 teaspoon salt and simmer, stirring occasionally, until the sauce is slightly thickened, about 15 minutes. Add the zucchini and cook until crisp-tender, about 5 minutes. Season with salt.
- Meanwhile, bring a large pot of salted water to a boil. Add the capellini and cook as the label directs. Drain and add to the sauce along with the basil; toss to coat. Top with parmesan.
ZUCCHINI TOMATO SAUCE WITH FAT SPAGHETTI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat a Dutch oven or pot over medium to medium-high heat. Add the zucchini and lightly brown a few minutes. Then add the onion, garlic, chile and rosemary. Season with salt and pepper and cook 7 to 8 minutes more. Add the tomato paste and stir for 1 minute. Stir in the wine, then add the tomatoes and passata. Stir in the basil and simmer over low heat for 20 minutes more. Cool and store. Reheat over medium heat.
- To serve, bring a large pot of pasta water to a boil, salt the water and cook the pasta until al dente. (Save a cup of the starchy cooking water.) Drain the pasta and toss it with the butter, half the sauce, 1/2 cup of the starchy pasta water and some cheese. Serve in shallow bowls and top with more sauce and cheese. Use more of the starchy pasta water to loosen up the pasta if it gets tight.
EASY ZUCCHINI-TOMATO SIDE DISH
This quick and easy vegetable dish can be served as a side or as a vegetarian main with rice or pasta. I could eat it all by myself, but I put down 2 servings.
Provided by mooku007
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 2
Number Of Ingredients 10
Steps:
- Heat olive oil in a large skillet and cook onion until soft and translucent, about 5 minutes. Add garlic and cook for 30 seconds. Add zucchini and cook until softened, about 3 minutes. Stir in tomato paste and tomato. Season with herbes de provence, salt, black pepper, and sugar. Stir in basil and serve.
Nutrition Facts : Calories 172.4 calories, Carbohydrate 11.7 g, Fat 13.9 g, Fiber 3 g, Protein 2.7 g, SaturatedFat 1.9 g, Sodium 117.9 mg, Sugar 6.3 g
ZUCCHINI IN TOMATO SAUCE
Steps:
- Heat the olive oil, add the garlic and cook 3 minutes. Add tomatoes and bring to a boil. Simmer slowly for 20-25 minutes, stirring occasionally.
- Add salt, sugar, pepper and tomato paste and simmer again for 10 minutes. Add the zucchini and cook until just pierceable (about 15 minutes). Stir in the chopped basil and cool. Serve cold.
ZUCCHINI PARMESAN WITH TOMATO SAUCE
This is my favorite side dish that goes great with chicken or fish or served over rice or pasta.
Provided by MW09
Categories Side Dish Vegetables Squash Zucchini
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Heat olive oil in a large skillet over medium-high heat; saute zucchini until softened, 5 to 10 minutes. Season zucchini with oregano and basil. Add tomato sauce; cook and stir until heated through, about 5 minutes. Sprinkle Parmesan cheese over zucchini mixture.
Nutrition Facts : Calories 125.9 calories, Carbohydrate 9.8 g, Cholesterol 4.4 mg, Fat 8.6 g, Fiber 3.1 g, Protein 4.8 g, SaturatedFat 1.9 g, Sodium 570.1 mg, Sugar 5.8 g
ZUCCHINI-TOMATO PASTA SAUCE
"I came up with this recipe after planting too many zucchini plants in our vegetable garden," writes Joy Turner of Amherst, Ohio. "My husband loved it the first time I served it and now we make it quite often."
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 5 cups.
Number Of Ingredients 10
Steps:
- In a large saucepan, melt butter with oil over medium heat. Add onions, cook and stir until tender, 5-7 minutes. Stir in tomatoes, zucchini, garlic, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until zucchini is tender and sauce reaches desired consistency, 50-60 minutes. Serve with pasta.
Nutrition Facts : Calories 89 calories, Fat 6g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 266mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
ZUCCHINI IN TOMATO SAUCE (CANNING)
This recipe is no longer safe for canning. The zucchini can compact so tightly that pressure canning is not able to destroy botulism spores. For the health of your family, please DO NOT CAN THIS RECIPE. I just threw out all the jars I had canned.
Provided by Deb Wolf
Categories Vegetable
Time 1h
Yield 8 pints, 32 serving(s)
Number Of Ingredients 2
Steps:
- Do not can this recipe.
Nutrition Facts :
ZUCCHINI AND TOMATO SAUTE
Fresh flavors shine in this easy side that will come together so quickly on a busy weeknight. -Sandra Grim, Port Orange, Florida
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, saute zucchini and onion in butter until tender. Add the tomatoes, garlic salt and pepper; saute 1-2 minutes longer or until heated through.
Nutrition Facts : Calories 88 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 512mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein.
STUFFED ZUCCHINI IN TOMATO SAUCE OR KOUSA
This recipe is from the middle eastern cookbook by Tes Mallos. My husband is Palestinian and I have been making this for guests for quite a while, even my kids love it! This is the best recipe I have tried for zucchini or "kousa". It does take time and you will need a zucchini corer (mine was a gift from MIL). If you use an apple corer you will have to cut the zucchini into smaller segments. But this is a really wonderful dish, you could also substitute some of the zucchini for small eggplant, as this is traditionally cooked all together with both, but I like zucchini best.
Provided by loverania
Categories Vegetable
Time 1h30m
Yield 4-5 serving(s)
Number Of Ingredients 19
Steps:
- Choose either medium or small zucchini. Wash well cut of stem end. Using a corer hollow out zucchini leaving rounded end intact. Try not to puncture the skin. Soak in salted water for 10 minutes.
- Gently fry onion in butter until transparent. Add pine nuts after 10 minutes cook with onions for another 10 minutes, stir occasionally.
- Add pan contents to ground meat, rice parsley, spice and about a teaspoon of salt and pepper and 1/4 cup of water if need to be easy to work with (I don't add water).
- Fill zucchini with stuffing. (The rice expands and the meat will shrink so fill them all the way).
- Prepare the sauce: in a frying pan gently fry chopped onion in butter. When transparent add chopped garlic cook for a few seconds and chopped peeled tomatoes, tomato paste, water and cinnamon with salt and pepper to taste.
- Ladle some of the sauce into the bottom of a heavy based pan, arrange zucchini in layers adding sauce to each layer, you may have 2-3 layers of zucchini. Or I stand them up on end with the open side up (again DH tells me this is not the "proper" way to do it but if they burn then only the one end is ruined).
- Add enough water to just cover the zucchini with sauce, you may or may not need to do this depending on how much sauce you have.
- Cover and simmer gently for 1 1/4 hours or until veggies are tender and rice is cooked.
- Serve hot or warm with sauce and Arabic pita bread for dipping.
Nutrition Facts : Calories 483.2, Fat 35, SaturatedFat 19.9, Cholesterol 106.7, Sodium 199.1, Carbohydrate 29.9, Fiber 5.3, Sugar 9.9, Protein 16.1
ZUCCHINI 'PASTA' WITH FRESH TOMATO SAUCE
Provided by Molly O'Neill
Categories main course, side dish
Time 20m
Yield Four servings
Number Of Ingredients 10
Steps:
- To make the sauce, heat the olive oil in a medium nonstick skillet over medium heat. Add the diced zucchini and cook until browned, about 4 minutes. Stir in the garlic and cook for 1 minute. Add the tomatoes, parsley, basil, salt and pepper and cook until heated through, about 1 minute longer.
- To make the pasta, bring a large pot of lightly salted water to a boil. Place the halved zucchini on a work surface, cut side down, and slice lengthwise into thin strips. Place in the pot and cook for 3 minutes. Drain well. Place in a large bowl, sprinkle with the salt and toss with the tomato sauce. Taste and adjust seasoning if needed. Divide among 4 plates and serve immediately.
Nutrition Facts : @context http, Calories 59, UnsaturatedFat 1 gram, Carbohydrate 11 grams, Fat 1 gram, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 611 milligrams, Sugar 7 grams
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