Slice zucchini lengthwise.
Slice the zucchini lengthwise into 1 / 4 - inch slices too.
But you can also use a mandolin to thinly
slice the zucchini lengthwise.
Slice zucchini lengthwise into thin ribbons (but not too thin or they will fall apart on the grill).
Using a vegetable peeler,
slice the zucchini lengthwise into thin strips, stopping when you reach the center.
Mandolin
slice your zucchini lengthwise to make your lasagna «noodles».
Make the salad:
Slice the zucchini lengthwise, on a mandolin or by hand, into 1/8 inch thick slices.
Trim and
slice the zucchini lengthwise, about 1/4» thick.
wash and trim zucchini,
slice zucchini lengthwise (thin but not too thin), grill until tender (careful not to burn) for approximately 1 - 2 minutes on either side (can be grilled on a barbecue or a pan grill), remove grilled zucchini to a clean plate and continue until all zucchini are grilled.
Using a mandoline, thinly
slice the zucchini lengthwise into ⅛ - inch thick strips.
Slice your zucchinis lengthwise into roughly 1⁄2 - inch slices, and line them up on the sheet pan (or two).
Not exact matches
For the
zucchini: Trim
zucchini and cut
lengthwise into 1 / 2 - inch - thick
slices.
To dice
zucchini, cut off each end of
zucchini and cut
lengthwise in about 1/2 inch
slices.
If you wanted to make this grain - free, you could easily swap the noodles for wide, flat thin
slices of
zucchini or butternut squash
sliced lengthwise with a vegetable peeler.
All you need to do for this recipe is: cut the
zucchini lengthwise and eggplant crosswise into 1/3 to 1/2 inch
slices.
8 ounces cavatappi pasta 2 ears corn, shucked 1 red bell pepper, deseeded and cut into 2 - inch - wide strips 1
zucchini, halved
lengthwise 1/4 cup plus 1 tablespoon olive oil 1 teaspoon kosher salt 1/2 teaspoon black pepper 4 3 - ounce sweet Italian chicken sausages 1 cup cherry tomatoes, halved 1 garlic clove, finely grated 2 tablespoons thinly
sliced fresh basil 1/4 cup shredded Italian cheese blend
Thread
zucchini lengthwise onto remaining 6 skewers (5
slices per skewer).
2 tablespoons pesto 1 teaspoon italian seasoning 1/2 teaspoon kosher salt 1 tablespoon olive oil 1 tablespoon lemon juice 1 tablespoon apple cider vinegar 2 cups cooked pasta 2
zucchini,
sliced in half
lengthwise and grilled or roasted 2 ounces Cabot Tomato Basil Cheddar or Cabot Extra Sharp Cheddar, cut into small cubes
Slice the eggplant,
zucchini and potato,
lengthwise, into approximately 1/4 inch thick
slices.
In the meantime
slice one
zucchini lengthwise using a mandolin.
Using a mandolin or a very sharp knife,
slice zucchini into very thin
lengthwise slices.
5 tablespoons Tessemae's Zesty Ranch 3 teaspoons almond butter 2 bunches Tuscan kale, ribs & stems removed, leaves chopped (about 4 cups) 1/2 cup toasted chopped pecans 1 small
zucchini, trimmed and thinly
sliced lengthwise on a mandolin 2 cups cauliflower florets, thinly
sliced on a mandolin 1 cup red and yellow grape tomatoes, halved 1 cup trimmed baby arugula 2 cups cooked
sliced chicken breast and / or thighs
1 red bell pepper, quartered 1 yellow squash,
sliced lengthwise into 1/2» thick pieces 1
zucchini,
sliced lengthwise into 1/2» thick pieces 1 japanese eggplant,
sliced lengthwise into 1/2» thick pieces 4 cremini mushrooms 4 oz asparagus 3 scallions 2 Tbsp olive oil 1 Tbsp balsamic vinegar 1 garlic clove, minced 1 Tbsp chopped fresh Italian parsley 1 Tbsp chopped fresh basil 1 tsp finely chopped fresh rosemary 1/4 tsp salt Freshly ground black pepper
Zucchini boats made by
slicing squash
lengthwise and scooping out the seeds to make a canoe.
While the filling is cooking,
slice the
zucchini in half
lengthwise (cut off the hard top) and use a teaspoon to scoop out the soft centers.
For orzo 1 cup whole wheat orzo 1
zucchini, trimmed, quartered
lengthwise and deseeded 3 tablespoons plus 1 teaspoon olive oil 3 garlic cloves, peeled and smashed 1/4 teaspoon kosher salt plus more for cooking water and seasoning 1/4 teaspoon black pepper plus more for seasoning 4 ounces goat cheese, crumbled 1/4 cup fresh basil, thinly
sliced
Wash
zucchini, cut in half
lengthwise, and thinly
slice into half - moons.
12 to 16 ounces penne pasta 1 1/2 cups small broccoli florets 1 small carrot, thinly
sliced 1 small
zucchini or yellow squash, cut into 1 / 4 - inch cubes 1/2 cup raw cashews, soaked overnight and drained 2 garlic cloves, crushed 1 cup hot vegetable broth or water (more if needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions, chopped 2 tablespoons lemon juice 1/2 teaspoon salt Ground black pepper Plain unsweetened almond milk (if needed) 1 cup grape tomatoes, halved
lengthwise 1/3 cup chopped fresh basil leaves or parsley Whole fresh basil leaves (for garnish)
1
zucchini, cleaned and
sliced lengthwise (three
slices) 1 large Vidalia onion, chopped 1 medium green tomato,
sliced into 1/4 ″ thick rounds 2 romaine lettuce leaves, cleaned 2 sandwich size ciabatta loaves 1/4 c cornmeal 1/4 c Basil Pecan Pesto 1/4 c Veganaise olive oil vegetable oil salt pepper paper bag
Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz
zucchini, quartered
lengthwise then
sliced across thinly 6 oz yellow squash, quartered
lengthwise then
sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.
6 medium
zucchini and / or yellow summer squash, halved
lengthwise and cut across into 3/8 inch
slices (about 7 cups)
2 pounds
zucchini — ends trimmed, quartered
lengthwise then thinly
sliced 1 pound Yukon Gold or Red Bliss potatoes — unpeeled, diced small 2 medium leeks (2 cups)-- trimmed, thinly
sliced white and light green portions, then rinsed well 1 cup celery — trimmed, diced small 2 tablespoons garlic, roughly chopped To season — Kosher or sea salt & ground black pepper
For salad 2 medium
zucchini, cut
lengthwise into 1 / 4 - inch - thick
slices 24 asparagus spears, trimmed 1 tablespoon olive oil 1/4 teaspoon salt 1/4 teaspoon black pepper 1 head red leaf lettuce, washed and torn into pieces 1 handful fresh mint leaves, roughly chopped 1 handful fresh cilantro, roughly chopped 2 medium carrots, peeled and grated
4 medium green or yellow
zucchini (preferably 2 of each; about 1 pound), trimmed, cut
lengthwise into 1 / 3 - inch - thick
slices
I did cut the
zucchini slices in half as I felt they were outsized compared to the other ingredients, but the
lengthwise slices are a nice touch.
Cut off the stems and navels from the
zucchini and cut
lengthwise into 1 / 8 - inch - thick
slices.
1
zucchini squash, shaved thinly
lengthwise with a vegetable peeler 1 yellow summer squash, shaved thinly
lengthwise with a vegetable peeler Sea salt and pepper to taste 1/2 Tbsp extra virgin olive oil 1 cup cherry or grape tomatoes, halved 5 oil - packed sundried tomatoes, drained and thinly
sliced 1/2 shallot, finely chopped 1 clove garlic, finely chopped 1 Tbsp finely chopped basil 1 tsp finely chopped oregano
Serves 4 4 tablespoons olive oil 2 teaspoons tamari 2 teaspoons freshly ground black pepper 1 teaspoon balsamic vinegar 3
zucchinis,
sliced lengthwise into three equal - sized planks 1 tablespoon minced garlic 3/4 cup diced tomatoes 1/4 cup pimento - stuffed green olives, drained and
sliced 1/2 teaspoon salt 3/4 cup vegetable stock 2 tablespoons fresh cilantro, chopped In a small bowl, whisk together 2 tablespoons olive oil with tamari, 1 teaspoon pepper, and balsamic vinegar.
4 teaspoons extra virgin olive oil, divided 1 1/2 cups small cherry tomatoes (the fresher and sweeter the better) 2 medium
zucchini, julienned (see note above) 1 medium yellow onion, halved
lengthwise and thinly
sliced 2 cloves garlic, minced 2 tablespoons basil chiffonade 2 tablespoons Meyer lemon juice 2 tablespoons slivered (not
sliced) almonds, toasted Salt and freshly ground black pepper to taste
2 teaspoons extra-virgin olive oil 1 medium red onion, halved and thinly
sliced 1 medium
zucchini, quartered
lengthwise then
sliced 1 red bell pepper, diced 1 1/4 cups chickpea (garbanzo bean) flour 1 tablespoon ground flax seed 3/4 teaspoon aluminum - free baking powder 2 teaspoons cider vinegar 3 cups water, divided 1 tablespoon chopped fresh flat - leaf parsley (optional) 2 teaspoons Dijon mustard 3/4 teaspoon turmeric 1/4 teaspoon cumin 1 teaspoon chopped fresh thyme 1/4 cup nutritional yeast 1/2 teaspoon sweet paprika 1/2 teaspoon salt (preferably black salt — kala namak) Freshly ground black pepper to taste
Slice the eggplant,
zucchini, portobello mushrooms and smoked tofu
lengthwise into
slices.
Cut
zucchini in half cross-wise, then cut each half
lengthwise into 1/4» thick
slices.
Stir - Fry Vegetables 1 1/2 cups cabbage, in 1 - inch pieces 4 green onions, in 1 1/2 - inch pieces 1/2 large onion, 1/2 - inch
slices 1 small
zucchini, halved
lengthwise, cut across in 1/2 - inch
slices 1 small carrot, cut diagonally in 1 / 8 - inch
slices 6 large white or brown mushrooms, 1/4 - inch
slices
1 cup dried white or red kidney beans, picked over 4 cups water 3 1/2 cups vegetable broth One 16 - ounce can whole tomatoes in juice, unsalted, undrained 1 medium russet potato, peeled and chopped 3 medium carrots, peeled and thinly
sliced 4 ounces (1 cup) fresh green beans, cut into 1 - inch lengths 1 cup uncooked elbow macaroni or small pasta shells 1 medium
zucchini, quartered
lengthwise, then cut crosswise into 1 / 4 - inch thick
slices 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper
Clean and dry the
zucchini and
slice lengthwise in half.
1 medium
zucchini,
sliced thin
lengthwise 1 tomato,
sliced thin Marinara Sauce Spinach Walnut Pesto Cashew Cheese Walnut Sage «Sausage»
3 medium
zucchini (I used one small and one huge),
sliced lengthwise and then thinly
sliced into half - moons
2 oz Nasoya ® Extra Firm Tofu, Nasoya ® Extra Firm Twin Pack, or Nasoya ® TofuBaked, drained and
sliced thinly 1 medium
zucchini, cut
lengthwise into 1 / 4 - inch
slices 2 large or 4 small (1 / 4 - inch thick) red onion
slices 1 medium yellow bell pepper, seeded and cut into quarters 2 tsp balsamic vinegar 2 tbsp olive oil Salt and pepper 4
slices crusty white bread 2 tbsp pesto
1
zucchini, trimmed and
sliced lengthwise, 1 / 4 - inch thick 1 summer squash, trimmed and
sliced lengthwise, 1 / 4 - inch thick 1 red bell pepper, quartered
lengthwise 1 orange bell pepper, quartered
lengthwise 2 ears corn, shucked 1 tablespoon vegetable oil
Thinly
slice zucchini with a mandolin, spiralizer, peeler or knife
lengthwise to about 1/8 inch thick
slices, and then again into thin strips to create the
zucchini «noodles».