"Diced zucchini" refers to zucchini that has been cut into small, uniform pieces.
Full definition
This is one of my family's favorite summer salads... it's a bit like this salad, only with the addition
of diced zucchini.
This recipe sounds perfect for summer and just invites the addition of additional veggies and even fruits;
i.e. diced zucchini and maybe strawberries... can't wait.
4 tablespoons unsalted butter 1/2 cup all - purpose flour 2 cups chicken broth 1 1/2 cups whole milk salt and pepper to taste 3 cups shredded chicken or turkey meat 2 tablespoons butter or olive oil 1 small onion, diced 1 small garlic clove, minced 1 1/2 cup thinly diced carrots 1
cup diced zucchini 1 1/2 cup frozen peas, thawed
Try diced zucchini and chopped tomatoes (seeds removed) and add a bit of Parmesan to the egg mixture before you cook it.
One of my favorite ways to use the fresh zucchini and tomatoes is to
small dice the zucchini and combine them with diced tomatoes, summer corn, torn basil and a drizzle of balsamic vinegar and olive oil.
For a vegetarian option: use 1
medium diced zucchini, 1 1/2 cups halved cherry tomatoes, and 1 diced heirloom tomato.
Substitute about 2 cups / 250
g diced zucchini, 2 cups / 250 g diced summer squash, 1 cup / 135 g corn kernels, and 2 cups / 50 g baby spinach.
If you are looking for a more vegetable - forward version of pasta bolognese... you can also
add diced zucchini or roasted eggplant while cooking mushrooms.
To
dice zucchini, cut off each end of zucchini and cut lengthwise in about 1/2 inch slices.
Allow the vegetables to cool before cutting the kernels from the corn cobs and
dicing the zucchini and peppers.
We did the carrots, peas, onion, and then added in leftover chicken from making broth, and
diced zucchini.
Meanwhile add cashews,
diced zucchini, garlic and lemon juice to a food processor or blender, and processor until completely smooth.
When the onions have started to brown, add
the diced zucchini and pepper.
While sauce is cooking, heat a frying pan and sauté
the diced zucchini and mushrooms with an extra tbs of smoked paprika powder for about 5 minutes.
I decreased the potatoes and added
a diced zucchini.
I didn't have celery so subbed
a diced zucchini, used a fresh chili, both those subs worked out fine.
Garnish with a sprig or two of cilantro and some remaining apricot halves and serve over cous cous.NOTE: to make the veggie version, substitute 3 - 4
diced zucchinis or squash for the chicken and double the chickpeas.
Dice the zucchini, peeled carrots and butternut squash into little pieces and half the Brussels sprouts.
Add
the diced zucchini and spread the pieces out into a single layer.
Transform any leftovers into soup by shredding the chicken and combining the sauce with chicken stock,
diced zucchini, and carrots.
The recipe serves eight; if you have leftovers, transform them into soup by shredding the chicken, adding
diced zucchini and carrots, and combining the sauce with chicken stock.
To season
the diced zucchini, toss the zucchini into a bowl, add the salt, pepper and olive oil and mix it around with your hands.
Place
the diced zucchini into a bowl and toss with 1 tablespoon of the olive oil, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.
Diced zucchini and zucchini blossoms give this frittata fresh - from - the - garden flavor while Parmigiano - Reggiano cheese adds richness and its distinct salty - sweet flavor.
If you prefer to
dice the zucchini, go for it.
I also added
a diced zucchini to the rice mix.
2 cups fine cheese - cracker crumbs 3 tablespoons melted butter, divided 3 tablespoons canola oil, divided 1 serrano chile, stem and seeds removed, minced 1/2 cup minced onion 2 tablespoons all - purpose flour 1/2 teaspoon salt 1/8 teaspoon celery seed 1/8 teaspoon freshly ground white pepper 1 1/4 cups low - fat milk 2 eggs, beaten 3/4 cup diced green New Mexican chiles 1 cup
diced zucchini 2 cups cooked fresh corn, or 1 (17 - ounce) can whole kernel corn, drained
1 (13.5 - ounce) can full fat coconut milk, refrigerated overnight 4 - 6 Tablespoons green curry paste 2/3 cup diced Asian eggplant 2/3 cup diced red bell pepper 2/3 cup
diced zucchini 2/3 cup sliced carrots 1/2 cup diced onion 1/2 cup vegetable broth 3 Tablespoons fresh lime juice 1 Tablespoon soy sauce 1 Tablespoon coconut sugar 1/2 cup Thai basil, sliced thinly
7 large mushrooms 1 tablespoon of olive oil 1/4 cup diced onion 2/3 cup
diced zucchini 2 cloves of garlic (diced) 1 Serrano pepper (diced) 1 teaspoon dried oregano 4 dashes of salt 4 dashes of ground black pepper
Dice the zucchini and the carrot, and halve the cherry tomatoes.
If you don't have one, that's fine too, just shred or
dice your zucchini.
Slice the onion and capsicum thinly,
dice the zucchini and cut the broccoli into small florets (so it cooks quickly).