Zucchini Tomato Medley Spicy Recipes
LIGHT SPICY ZUCCHINI AND TOMATO CASSEROLE
By quickly broiling the zucchini first, you can ensure all the pieces will be evenly cooked once they get baked with the tomato sauce.
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven broiler. Slice the zucchini on a sharp angle about 1/2-inch thick and place on a baking sheet lined with foil and nonstick cooking spray. Coat the zucchini with nonstick cooking spray and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Broil, flipping once, until just golden, 6 to 8 minutes. Reduce the oven temperature to 425 degrees F.
- Meanwhile, heat the oil in a medium pot set over medium-high heat. Add the garlic and jalapeno and cook until softened, 2 to 3 minutes. Add the chili powder, cumin and tomatoes. Continue to cook until the tomatoes are soft and the sauce is thickened, about 10 minutes. Remove from the heat, lightly mash with a fork and season with salt and pepper.
- Coat an 8-inch square baking dish with cooking spray. Place about 1/2 of the zucchini in the bottom of the dish and top with 1/2 of the tomato sauce. Repeat the layers and cover with foil. Bake until bubbly and hot, about 20 minutes. Remove the foil, sprinkle with the cheese and continue to bake until the cheese is melted and lightly browned, about 10 minutes. Let stand 10 minutes, sprinkle with the cilantro.
Nutrition Facts : Calories 120 calorie, Fat 5 grams, SaturatedFat 2.5 grams, Cholesterol 10 milligrams, Sodium 350 milligrams, Carbohydrate 13 grams, Fiber 3 grams, Protein 8 grams, Sugar 8 grams
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 AND TOMATO MEDLEY
I just made this up tonight and it blew my mind! The flavors are rich and my seven and five year old children inhaled it! Definitely and easy way to get your kids to eat their vegetables!
Provided by Momma Zakaria
Categories Onions
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the olive oil in a medium skillet, adding just the garlic to let it saute a bit.
- Add the chopped onions,sprinkle the seasoned salt over them, and let them cook, stirring constantly, until they are slightly golden. 2-3 minutes.
- Mix in the zucchini, and sprinkle the oregano and black pepper over the top. Cook on medium low heat until they are heated thoroughly, stirring occasionally. 5 minutes.
- Add the tomatoes, and turn the heat up to medium high. Cook, stirring occasionally, until the tomatoes are softened and the zucchini is as well. 5 minutes.
- Place on a plate spread out, and sprinkle the mozzarella on top. Serve.
Nutrition Facts : Calories 154.7, Fat 10.4, SaturatedFat 2.9, Cholesterol 11.1, Sodium 101.4, Carbohydrate 11.6, Fiber 2.8, Sugar 6.6, Protein 5.6
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