Start by
cooking sliced zucchini (just use 1 zucchini) in a large skillet with olive oil and a pinch of salt:
Not exact matches
For instance,
zucchini and summer squash are softer and will
cook more quickly so something less than a 1 / 2 - inch thick
slice works well.
While the veggies are
cooking, thinly
slice the eggplant, squash /
zucchini and tomato (a mandolin can help with everything but the tomato)
Even so, this is only a recipe in the very loosest sense of the word, because anything you like on pizza could be
cooked on top of a thick
slice of grilled or broiled
zucchini.
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
(I brought the tofu, corn tortillas, cheese, and
sliced zucchini in the cooler, and I
cooked it on a Coleman camping stove!
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
Throw the
sliced zucchini on the grill for the last minute or two of
cooking.
1/2 lb bite sized pasta
cooked according to package directions 2 sweet Italian turkey sausage links 1 small butternut squash or 1/2 large, peeled, seeded and cut into bite sized chunks 1 large onions,
sliced into half circles 2 medium
zucchini, cut into bite sized chunks 8 oz portabello mushrooms,
sliced (feel free to use any mushrooms available) 1/2 c grated Parmesan cheese extra virgin olive oil
Add
sliced zucchini, sprinkle with salt, and
cook, on medium - high heat, for about 5 minutes, flipping once, until the
zucchini is soft and slightly browned.
Ingredients: - 6 inch medium
zucchini cut into chunks - 3 cloves garlic, left whole - olive oil for drizzling - kosher salt + pepper to taste - 1/2 teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending on how spicy you want it - 2 cups of
cooked quinoa - 1 cup of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head of radicchio,
sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice of half a lemon - 1 garlic clove minced - salt to taste Tangy mustard sauce - 1/4 cup cup of yellow mustard - 1/4 cup of grainy dijon mustard - 2 tablespoons of honey - 1 tablespoon of apple cider vinegar - salt to taste
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.
Place the
zucchini slices on the grill and
cook for 3 minutes.
1 tbsp cold pressed coconut oil, ghee or olive oil 1 yellow onion, finely chopped 2 cloves garlic, finely chopped 2 tbsp fresh ginger, finely chopped or 1 tsp ground 2 tbsp fresh turmeric, finely chopped or 1 tsp ground 1 pinch ground cayenne pepper or more to taste 3,5 cups / 800 ml canned plum tomatoes 1/2 cup / 125 ml uncooked red lentils, rinsed 2 cups / 500 ml water 1 tsp coarse sea salt 1 broccoli, cut into bite - size pieces 1 fennel, thinly
sliced 1
zucchini, cut into bite - size pieces 1 handful green beans 1 cup / 400 ml
cooked butter beans
The ingredients for this one in order of the
cooking process: olive oil, red pepper flakes, minced garlic,
zucchini coins, chopped poblano pepper, onion
sliced thin to
cook faster, a previously baked potato cubed, tomatoes cut about 1» pieces.
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
Ingredients: 2 Celery Stocks,
Sliced 1/2 Medium White Onion, Diced 2 Garlic Cloves, Minced 4 C. Unsalted Chicken Stock 2 C. Water 2 C.
Cooked & Cubed Chicken Breast 1 C. Peas (Fresh or Frozen) 1 C.
Zucchini, Diced 1/4 C. Fresh Basil, Divided 2 Tbsp.
Slice zucchini, carrots and onions, and
cook them for just a few minutes, so they still have a little crunch to them, then sprinkle them with some salt and pepper.
Add the
sliced bell pepper, cubed
zucchini, and the
cooked shrimp into the pan and stir well.
Ingredients half a cup quinoa, rinsed under running water filtered water and a pinch of whole sea salt (to
cook the quinoa) 1 medium
zucchini, trimmed, peeled and
sliced half a head of Romanesco broccoli, washed, broken into bite - sized florets and
cooked in salted boiling water for 3 - 5 minutes (they should stay crunchy) a large -LSB-...]
Ingredients 2 eggs 1 tsp kosher salt 1 tsp fresh black pepper 2 tsp Dijon mustard * 2 cloves of garlic, minced 1 cup cottage cheese 1 cup grated Parmesan cheese, divided 2 cup
cooked rice (I used short grain brown rice) 1/2 medium red onion, diced 1 cup cherry tomatoes,
sliced 1 cup
zucchini (1 small
zucchini), roughly cut into matchsticks or diced 1 ear of corn, cut from the cob or 1/2 cup frozen corn 1/2 medium bell pepper, diced 4 large leaves of fresh basil, chiffonaded
In addition to
zucchini, it's also made with green beans, chopped onion, and
sliced carrots, all
cooked until tender in a tomato — vegetable broth (or you can also substitute chicken broth if you like).
While it's
cooking, cut
zucchini into quarters and then
slice.
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.
Soba noodles,
cooked according to package directions, room temperature Avocado,
sliced Zucchini,
sliced Cucumber,
sliced Carrot
slices, made with peeler Mushrooms,
sliced (optional) Tomato, large dice (optional) Arugula, watercress, pea shoots, or other greens
Or, you can sprinkle a little bit of onion powder or garlic powder on top of the
zucchini slices before
cooking.
18-1/4 inch thick
zucchini slices,
cooked (approximately 1 medium
zucchini; I like to grill them in an indoor gill pan; but you can saute, broil or steam)
1 to 2 tablespoons sesame oil + more if needed based on taste 1/2 small to medium sized red onion, peeled and
sliced 1/2 medium sized
zucchini, unpeeled and chopped 1/2 medium sized summer squash, unpeeled and chopped 1 cup sugar snap peas, cut once in half crosswise 1 cup shiitake mushrooms, chopped 1 to 2 garlic cloves, minced Pinch of salt 1/2 red bell pepper, chopped 1/2 green bell pepper, chopped 1/2 cup red cabbage, shredded 2 small carrots, peeled and shaved into strips 1/2 pound linguine noodles,
cooked 1/4 cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce Green onions, diced for garnish
There are so many other options that you could choose from: fresh tomatoes, pineapple pieces, olives, sundried tomatoes,
cooked beans — whole kidney and cannellini beans work well; ditto any kind of refried beans — mushroom
slices, chopped asparagus, garlic cloves, corn kernels, capers, diced avocado,
zucchini sticks, thinly
sliced roasted potato with fresh rosemary, cashews.
While the cauliflower is
cooking, spiralize, julienne, or thinly
slice the
zucchinis into noodles or thin strips.
Greek Turkey Meatballs Ingredients 1 1/4 lbs 93 % lean ground turkey 1 cup grated
zucchini, liquid squeezed out * 2
slices whole wheat bread 1/4 cup seasoned breadcrumbs 1 large egg, lightly stirred with a fork 2 - 3 cloves garlic, pressed or finely chopped 1/4 red onion, grated 1 tbsp dry oregano 1/4 cup fresh parsley, chopped 2 tsp olive oil kosher salt and fresh pepper Nonstick
cooking spray or olive oil for
cooking 1 batch Tzatziki sauce (recipe below)
While the chicken breast is
cooking,
slice the unpeeled
zucchini and the peeled sweet potato into 1/4 inch - 1/2 cm
slices.
As the
zucchini slices are
cooked, transfer the
slices to a colander to drain.
2 tbsp olive oil 1 medium yellow onion, thinly
sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups vegetable broth (note: I used a combination of water with nutritional yeast, dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups
cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one
zucchini that I had spiralized, being sure to then cut them into manageable lengths)
Sprinkle the
zucchini slices with salt, pepper and 1 tablespoon of olive oil and put in the oven for 20 minutes until the
zucchini is well
cooked.
Dinner 6:00 - I
cooked up a couple of thinly
sliced chicken breasts, red pepper,
zucchini, and mushrooms with marsala sauce... super quick, easy and tasty -LCB- recipe to come -RCB-.
2 tablespoon ghee or extra-virgin olive oil fine grain sea salt 1 small onion or a couple shallots,
sliced 1 cup
cooked chickpeas (canned is fine, if you don't want to
cook up a pot of dried chickpeas) 8 ounces extra-firm tofu 1 cup of chopped kale 2 small
zucchini, chopped zest and juice of 1/2 a lemon
Makes 4 servings Ingredients 2 medium carrots, peeled and
sliced into very thin rounds 1 medium
zucchini, cut into 2 - inch long matchsticks 8 ounces fresh shiitake mushrooms, stems discarded and caps thinly
sliced 1 tablespoon unseasoned rice vinegar 1 1/4 teaspoons fine grain sea salt, divided 1 teaspoon maple syrup Few drops of toasted sesame oil 1/2 cup kimchi, drained and coarsely chopped 1 ripe California Avocado, peeled and
sliced 5 cups
cooked short - grain rice 1 recipe Gochujang sauce (recipe below) 4 teaspoons toasted sesame seeds Additional Toppings (if desired): strips of steak or chicken, stir - fried tofu, fried egg, other stir - fried vegetables, etc..
2 tablespoons olive oil 1 medium onion, thinly
sliced 1 large red bell pepper, stemmed and seeded, thinly
sliced 1 1 - inch piece of fresh ginger, peeled and very thinly
sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant,
zucchini and / or yellow squash]; approximately 2 cups
cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro
1/2 cup olive oil 4 medium onions, chopped medium - fine 1 large green bell pepper, seeded and
sliced into strips (2 inches long, 1 / 4 - inch wide) 1 large red bell pepper, seeded and
sliced into strips (2 inches long, 1 / 4 - inch wide) 3 large garlic cloves, minced 2 tablespoons mild Hungarian paprika or New Mexico chile powder 1 teaspoon hot Hungarian paprika, New Mexico chile powder, or ground cayenne pepper 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 teaspoon dried thyme, crumbled 2-1/2 cups raw medium - grain rice 3 to 4 medium
zucchini, cut in half lengthwise, then
sliced crosswise into 1 / 4 - inch - thick pieces 1 cup frozen green peas, thawed but not
cooked (optional) 2 cups chicken stock 1 cup white wine Juice of 1 large lemon 1 bay leaf 3 medium tomatoes,
sliced crosswise into 1 / 4 - inch - thick rounds Garnish (optional): Crumbled feta cheese
When grill is hot, lay
zucchini and green onion
slices on grate, and
cook uncovered until there are some char marks on underside, 3 to 5 minutes.
1 cup whole spelt flour 1/4 cup fine corn flour 1/2 teaspoon baking soda 1 teaspoon sea salt 2 teaspoons dried basil 1 cup quartered cherry tomatoes 1 garlic clove, grated (or 1/4 teaspoon garlic powder) 1/4 cup thinly
sliced scallions 1/2 cup grated
zucchini 1/4 cup
cooked corn kernels (I broiled my cob) 1/4 cup quality olive oil 1/4 cup plain, unsweetened almond milk 1 teaspoon apple cider vinegar
PREP TIME: 15 minutes
COOK TIME: 1 hour 3 minutes TOTAL TIME: 1 hour 18 minutes SERVINGS: 6 1 lb sweet italian sausage, casing removed and meat cut into 1» pieces 1 Tbsp olive oil 1 1/2 tsp olive oil 1/2 sm head (4 oz total) escarole, chopped 2
zucchini (8 oz), thinly
sliced 1 red bell pepper, chopped 1 sm red onion, thinly
sliced 1/4 tsp salt 1/4 tsp ground black pepper 7 lg eggs, at room temperature 1/2 c 2 % milk, at room temperature 1/4 c (1 oz) grated Parmesan cheese Alternate Substitute kale, broccoli rabe, or broccoli for the escarole.
While the ground beef is
cooking,
slice the
zucchini in half lengthwise and use a spoon to scoop out the insides.
Add the
sliced kohlrabi and
zucchini in the last 2 hours of the
cooking process.
Line
zucchini slices on
cooking sheet.
Smaller or thinner vegetable pieces will
cook best: asparagus, green beans, mushrooms (particularly portobellos), 1 / 2 - inch bias - cut
slices of potato, eggplant, tomato or
zucchini, for instance.
There might be roasted drumsticks seasoned with Moroccan spices; bright cherry tomatoes and cucumber
slices from the same farms that sell at the farmers market; banh mi sandwiches and Indian curry with perfectly
cooked zucchini and squash.
Try sensory play apple peels, vegetable peels, thin -
sliced zucchini, spaghetti squash, fresh herbs, kale,
cooked noodles and more!
2 tbsp
cooked, chopped chicken 4 oz (1/2 cup) pumpkin 1/2 courgette (
zucchini),
sliced 2 oz (1/4 cup) dried apricots 6 tbsp warm milk (I use breast milk)