ZUCCHINI CAPONATA WITH OLIVE DIRT
Steps:
- Heat a wide saute pan over medium heat and add olive oil. Add the onions and garlic and cook until translucent. Add the zucchini and let caramelize, stirring occasionally, about 10 minutes. Add the capers, raisins, basil and thyme. Deglaze with the vinegar. Add the pureed yellow tomato. Cook over high heat until everything is coated and mixed together, about 3 minutes. Season with sugar and some salt and pepper.
- Bring neutral oil to 375 degrees F in a deep-fryer. (See Cook's Note.) Place pine nuts in a mesh strainer, then lower them carefully into the oil and let fry until golden. Lift back out to a paper towel-lined tray and season lightly with salt.
- Put zucchini caponata into a bowl. Sprinkle pine nuts and Olive Dirt on top. Garnish with fresh basil leaves and basil buds.
- Preheat the oven to 350 degrees F.
- Pulse olives, panko, flour, butter, cocoa powder and some salt in a food processor until it resembles wet dirt. Spread on a parchment paper-lined baking sheet and toast in the oven, 15 minutes. Allow to cool, then pulse again in food processor.
ZUCCHINI-TOMATO TIAN WITH OLIVES
Provided by Marialisa Calta
Categories side dish
Time 50m
Yield Four servings
Number Of Ingredients 11
Steps:
- In a large skillet, heat 2 teaspoons of the oil over medium heat. Add the onion, garlic, half the herbs and salt. Cook gently for 5 minutes.
- Remove onions to a gratin dish, spreading them evenly over bottom.
- Preheat the oven to 375 degrees. In the same skillet, heat another 2 or 3 teaspoons oil over medium-high heat. Add the zucchini, salt and pepper to taste and the remaining herbs. Saute, stirring frequently, about 10 minutes, or until zucchini begins to color.
- Distribute the zucchini over the onions. Tuck slices of tomato and olives into the mixture. Drizzle the remaining oil over top. Cover with foil and bake for 20 minutes. Remove foil and bake 5 to 10 minutes longer, or until some of the juices have evaporated. Serve warm or at room temperature, with a wedge of lemon or cruet of vinegar, if desired.
Nutrition Facts : @context http, Calories 118, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 8 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 563 milligrams, Sugar 6 grams
ZUCCHINI AND OLIVE FLATBREAD
Provided by Giada De Laurentiis
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place an oven rack in the lower third of the oven. Preheat the oven to 450 degrees F.
- On a lightly floured work surface, roll out the dough into a 12-inch circle. With a pastry brush, brush 1 tablespoon of the oil over the dough. Using the tines of a fork, prick the dough all over. Arrange the zucchini slices in a single layer on top of the dough. Drizzle the zucchini with oil. Bake the dough for 18 to 20 minutes until the edges begin to brown. Remove the bread from the oven, sprinkle with 1 tablespoon of oregano, the cheeses, and the olives. Bake for 5 to 7 minutes until the cheeses are melted and bubbly.
- Sprinkle the flatbread with the remaining oregano, cut into wedges and serve.
ZUCCHINI WITH OLIVES
Make and share this Zucchini With Olives recipe from Food.com.
Provided by hectorthebat
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large skillet over medium heat. Add three of the olives (reserve the others) and cook for a minute, until fragrant. Add the onion and garlic and cook for 4 minutes, until softened, stirring regularly to avoid colouring. Add the zucchini, sprinkle with salt, pepper, and herbes de Provence, and stir to combine. Cover and cook for 5 minutes.
- Add the white wine and the reserved olives, and stir again. Turn the heat to medium-high and cook, uncovered, for 5 to 7 minutes, until most of the juices have evaporated. Serve hot, at room temperature, or cold.
Nutrition Facts : Calories 129.9, Fat 3.6, SaturatedFat 0.5, Sodium 139.1, Carbohydrate 19.8, Fiber 3.3, Sugar 4.6, Protein 4.3
GRILLED ZUCCHINI WITH BLACK OLIVES AND MINT
Categories Herb Olive Vegetable Side Fourth of July Picnic Quick & Easy Wheat/Gluten-Free Backyard BBQ Mint Zucchini Summer Grill Grill/Barbecue Gourmet Vegan Vegetarian Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 as a side dish
Number Of Ingredients 5
Steps:
- Prepare grill.
- Pit and thinly slice olives. Cut zucchini diagonally into 1/4-inch-thick slices and in a bowl toss with oil and salt and pepper to taste.
- Grill zucchini, in batches if necessary, on a rack set 5 to 6 inches over glowing coals 2 to 3 minutes on each side, or until lightly charred and just tender. (Alternatively, zucchini may be grilled in a hot well-seasoned heavy ridged grill pan over moderately high heat.) Transfer zucchini to bowl and toss with olives, mint, and lemon juice.
GRILLED-ZUCCHINI TERRINE WITH NIçOISE OLIVES AND HERBS
Provided by Daniel Patterson
Categories appetizer, side dish
Time 6h30m
Yield Serves 6 to 8
Number Of Ingredients 12
Steps:
- Prepare the terrines: Using a mandoline or chef's knife, slice the zucchini lengthwise into â-inch-thick strips, discarding the outside pieces that are mostly skin. Lay the zucchini slices side by side on 2 large baking pans, and drizzle with olive oil. Season with salt and black pepper, and cook each directly on a grill, griddle or cast-iron pan, over high heat, for about 1 minute per side, browning them but taking care not to overcook. Transfer to the baking sheets and let cool side by side.
- In a small bowl, mix the olives and herbs.
- Line 2 (5 ¾ by-3 ¼ by-2 ¼ -inch) loaf pans with plastic wrap, letting some plastic hang over the sides. Lay the zucchini slices side by side to form the bottom layer. (The zucchini will vary in width; you may need 2 or 3.) Overlap zucchini as necessary and trim long pieces to fit the mold. Sprinkle lightly with the olive-herb mixture, then put another layer of zucchini down. Repeat until the terrine is four-fifths full. No need to be perfect; every so often press the zucchini down to level it. Fold the extra plastic over the top of the terrine. Repeat with the second loaf pan.
- Put the terrines on top of a rimmed baking pan (to catch any excess liquid), and put an empty loaf pan of the same size on top of each terrine. Put another baking pan of the same size on top, and then a weight (about as heavy as a gallon of milk) on top of that. Refrigerate for at least 6 hours, or preferably overnight, so that the flavors meld.
- Prepare the sauce: Remove the terrines from the pans, drain and reserve the excess liquid and unmold onto a cutting board. In a small bowl, combine the mayonnaise, 1 1/2 tablespoons reserved zucchini liquid and the vinegar. Whisk in the olive oil. Season to taste with salt and pepper.
- Cut the terrines into 3/4-inch-thick slices and serve with the sauce.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 14 grams, Carbohydrate 7 grams, Fat 16 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 457 milligrams, Sugar 4 grams
CRISPY PAN-SEARED CHICKEN AND ZUCCHINI WITH OLIVES AND LEMON
This recipe will amaze the zucchini-averse and anyone who thinks they've had zukes every which way. Crosshatching and salting the zucchini for 10 minutes before cooking removes excess moisture and lets the seasoning penetrate all the way through. Next, a hard sear in the fat left over from cooking chicken thighs keeps them crisp-tender. Douse them with a lemony garlic oil studded with olives and chiles, and you'll love zucchini forever.
Provided by Anna Stockwell
Categories Chicken Zucchini Squash Garlic Chile Pepper Olive Oregano Lemon Soy Free Dairy Free Peanut Free Wheat/Gluten-Free Dinner Quick & Easy One-Pot Meal
Yield 2 servings
Number Of Ingredients 11
Steps:
- Cut zucchini in half lengthwise. Using the tip of your knife, deeply score cut sides in a crosshatch pattern, spacing about 1/2" apart. Toss zucchini and 1 tsp. salt in a colander set over a bowl. Let sit 10 minutes, then pat dry with paper towels (discard any liquid in bowl).
- Meanwhile, coat a large cast-iron skillet with 1 Tbsp oil. Season chicken on all sides with 1/4 tsp. pepper and remaining 1/2 tsp. salt and arrange in cold skillet (skin side down) in a single layer. Heat over medium and cook, undisturbed, until skin is deep golden brown and chicken is almost cooked through, 10-12 minutes. Turn chicken and continue to cook just until cooked through and lightly browned underneath, about 5 minutes. Transfer to a platter (skin side up).
- Arrange zucchini (cut side down) in hot chicken fat in skillet. Increase heat to medium-high and cook until surfaces are charred, 6-8 minutes. Turn and continue to cook until skin side is browned, 2-3 minutes. Transfer to platter with chicken.
- Heat garlic and remaining 6 Tbsp. oil in a small saucepan over medium until garlic is sizzling and just barely beginning to brown, 3-4 minutes. Add chile and olives and cook, stirring occasionally, until chile starts to sizzle and brown slightly, 2-3 minutes. Remove from heat and stir in oregano and lemon zest.
- Spoon garlic oil over zucchini and chicken. Squeeze some lemon juice over and serve with additional wedges alongside.
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