Not exact matches
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
FOR THE
ZUCCHINI 3 tablespoons fresh lemon juice 1 teaspoon sugar 1/4 teaspoon salt 1/4 teaspoon black pepper 1/3 cup olive oil 2 medium zucchini (around 1 pound), cut crosswise into 1 / 2 - inch - thic
ZUCCHINI 3 tablespoons
fresh lemon juice 1 teaspoon sugar 1/4 teaspoon salt 1/4 teaspoon black pepper 1/3 cup olive oil 2 medium
zucchini (around 1 pound), cut crosswise into 1 / 2 - inch - thic
zucchini (around 1 pound), cut crosswise into 1 / 2 - inch - thick
slices
Serve with
fresh cut veggies, oil - free tortilla chips, grilled
zucchini slices, use it in a soup or stew, or even serve it as a dip for roasted sweet potato fries — yum!
A mixture of
zucchini, peppers,
sliced tomatoes, roasted cauliflower, eggplant,
fresh herbs on a bed of
fresh tomato sauce topped with vegan cheese.
Quinoa (1 cup), rinsed and soaked for an hour
Fresh parsley (1/2 bunch), chopped
Fresh dill (1/2 bunch), chopped
Fresh chives (1 bunch), finely chopped Pumpkin seeds (1/4 cup), lightly toasted in a dry skillet Raisins (1/4 cup) Yellow
zucchini (2),
sliced into sticks Carrots (1 bunch),
sliced into stick — about the same size as
zucchini Red onion (1 medium),
sliced into wedges Garlic (4 cloves), wrapped in tinfoil to be roasted with veggies Korean chili powder to season the veggies — to taste (not seen here but used.
INGREDIENTS 1 recipe pizza dough extra virgin olive oil, for grilling vegetables and brushing crust 1 - 2 cloves garlic, thinly
sliced as possible summer vegetables (
zucchini, yellow squash, eggplant, bell peppers, onion, tomatoes, etc.), kosher salt and freshly ground black pepper chicken sausage (optional)
fresh mozzarella, thinly
sliced freshly grated Parmesan cheese
fresh basil, julienned
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
7 to 8 pound roasting chicken whole
Fresh thyme (small bunch) 4 to 5 fresh limes halved Garlic powder to taste Onion powder to taste Parsley to taste Sea salt and fresh ground black pepper to taste Extra virgin olive oil (enough to coat the entire chicken and vegetables) 2 bell peppers (orange and yellow) each cut in four pieces with seeds removed 1 white onion cut four pieces 1 to 2 zucchinis washed and sliced with skin on in half in wide s
Fresh thyme (small bunch) 4 to 5
fresh limes halved Garlic powder to taste Onion powder to taste Parsley to taste Sea salt and fresh ground black pepper to taste Extra virgin olive oil (enough to coat the entire chicken and vegetables) 2 bell peppers (orange and yellow) each cut in four pieces with seeds removed 1 white onion cut four pieces 1 to 2 zucchinis washed and sliced with skin on in half in wide s
fresh limes halved Garlic powder to taste Onion powder to taste Parsley to taste Sea salt and
fresh ground black pepper to taste Extra virgin olive oil (enough to coat the entire chicken and vegetables) 2 bell peppers (orange and yellow) each cut in four pieces with seeds removed 1 white onion cut four pieces 1 to 2 zucchinis washed and sliced with skin on in half in wide s
fresh ground black pepper to taste Extra virgin olive oil (enough to coat the entire chicken and vegetables) 2 bell peppers (orange and yellow) each cut in four pieces with seeds removed 1 white onion cut four pieces 1 to 2
zucchinis washed and
sliced with skin on in half in wide
slices
-- 1 medium
zucchini, chopped — 1 medium yellow squash, chopped — 1 pack
fresh white mushrooms,
sliced — 1 pack
fresh baby spinach — 1 can crushed tomatoes — 1 can cannellini beans, drained — 1 quart vegetable broth — 2 links organic spicy turkey Italian sausage, casings removed — 2 garlic cloves, minced — 2 tablespoons extra virgin olive oil — salt and pepper to taste
1/2 onion, finely chopped 2 garlic cloves, very thinly
sliced 1 cup tomato puree (such as Pomi) 2 tablespoons olive oil, divided 1 small eggplant (my store sells these «Italian Eggplant» that are less than half the size of regular ones; it worked perfectly) 1 smallish
zucchini 1 smallish yellow squash 1 longish red bell pepper Few sprigs
fresh thyme Salt and pepper Few tablespoons soft goat cheese, for serving
Ingredients: 8 medium ripe tomatoes, I used a combination including San Marzanos / 2 medium red onions, chopped / At least 6 cloves of garlic, minced / Parmigiano - reggiano cheese rinds — scrape away the waxy residue / 1 cup
fresh cranberry beans, shelled / 4 cups water / 6 new potatoes, cut into rounds / 2 small
zucchinis, cut into
slices / 1 bunch swiss chard, stems chopped, leaves chopped / Big handful green beans, cut into pieces / Basil leaves / Olive oil / Salt & pepper / Freshly grated parmigiano cheese / Burrata cheese (optional, but I had some on hand).
Summer Squash Herb Salad (Adapted from The Raw 50) 1/2 cup sun dried tomato — soaked for 2 hours, drained, and chopped 2 tablespoons olive oil 1 tablespoon white onion (optional)-- minced 1 tablespoon
fresh oregano — minced 1 tablespoon
fresh basil — minced 1 tablespoon
fresh dill or lemon thyme — minced 1 teaspoon salt 2
zucchini —
sliced on a mandoline or any way you like 2 yellow summer squash —
sliced
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
Enjoy our delicious balsamic and roasted vegetable salad with fire - roasted corn, roasted sweet peppers, onions,
zucchini, squash, and Hass avocado
slices on
fresh mixed greens, drizzled with lemon agave balsamic vinaigrette.
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.
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)
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
INGREDIENTS 1 tbsp olive oil 1 lb mild Italian sausages, casing removed 1 lrg onion, chopped 2 cloves garlic, minced 6 cups of water 3 beef stock cubes (like Knorr)(or 6 cups of beef broth) 1/2 cup red wine 2 tomatoes, chopped 1 cup carrots,
sliced thin 1 tbsp
fresh basil (or 1 tsp dried) 1/2 tsp dried oregano 1 can (8 oz) tomato sauce 1
zucchini, quartered 8 oz
fresh tortellini pasta (about 1/2 large pkg)
The BEST easy vegan quesadillas with loads of creamy cheese,
zucchini slices,
fresh spinach, and juicy artichoke hearts.
Served with
fresh tomoatoes and
zucchini thinly
sliced and drizzled with grapeseed oil.
For the salad: 1 1/2 lbs
zucchini 1 lb cherry or grape tomatoes,
sliced in half 1/2 lb cucumber,
sliced into half moons (about 1 1/2 cups) 1/2 cup finely diced red onion 1/2 cup roasted, salted peanuts 1 cup
fresh herbs, such as: Thai basil, mint, cilantro (or a mix of all three), chopped
1 large
zucchini (approx. 8» x 2») 1 large summer squash (approx. 8» x 2») 5 strips bacon, cut in 1/4» pieces 1/2 cup finely chopped shallot 1 cup thinly
sliced sweet red pepper 1/2 teaspoon minced
fresh garlic 1/2 teaspoon kosher salt 1/4 teaspoon pepper 1/2 teaspoon
fresh thyme leaves 1/2 cup dry white wine 1 cup
fresh or frozen corn, thawed 1 cup shelled
fresh or frozen edamame, thawed 1/2 cup heavy cream 1 tablespoon lemon juice, plus more for squeezing 1⁄3 cup chopped flat leaf parsley 2 tablespoons torn basil leaves Lemon wedges
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
Vegetable filling — 2 tbsp olive oil 1/2
zucchini,
sliced 1/2 yellow squash,
sliced 1/2 small onion, chopped 2 cloves garlic,
sliced 4 baby bella mushrooms,
sliced 1 (14 oz) can whole peeled tomatoes in juice 1/2 tsp dry basil 1/2 tsp dry oregano pinch of rosemary pinch of red pepper flakes 1/2 tsp kosher salt
fresh ground pepper to taste
Mexican Meatball Soup 1 tbsp canola oil 1 small red onion, chopped 2 jalapenos, seeded and chopped 1
zucchini, cut into 1 / 2 - inch
slices and quartered 2 tbsp
fresh oregano 1/2 tsp ground cumin 4 cups chicken stock 2 cups water 1 15 - oz can diced fire - roasted tomatoes, drained 1 3/4 tsp salt 3/4 tsp pepper 1/2 lb ground beef 2 cloves garlic, minced 2 1/2 tbsp breadcrumbs 1 egg, beaten 1 cup frozen corn kernels 1 tbsp lime juice
Fresh zucchini is
sliced, grilled, and stuffed with a delicious blend of ricotta and herbs.
1 cup Parmesan cheese 1/2 cup
fresh dill 1/2 cup
fresh parsley 8 ounces white mushrooms (optional) 2 cups
sliced zucchini (about 2) 2 cups
sliced summer squash (about 2)
Thinly
sliced zucchini is slicked with a light vinaigrette, bits of black olives, mint and tender greens in this
fresh zucchini ribbon salad.
4 metal, bamboo or wooden skewers 1 lb
fresh tuna fillet (1 inch thick)-- cut into 16 even - sized cubes 1 small
zucchini — cut into diagonal
slices Onion
slices — cut into 16 even - sized squares 2 bell peppers — cut into 16 even - sized squares 2 tablespoons extra virgin olive oil 1 tablespoon lemon juice (plus lemon wedges for serving) 2 tablespoons finely chopped
fresh flat - leaf parsley 1 tablespoon chopped
fresh oregano 2 cloves garlic — grated 1/2 teaspoon sea salt 1/2 teaspoon
fresh ground black pepper
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.
Well, why not conquer your craving by exchanging the greasy chips for some
fresh sliced zucchini!
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
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)
1 medium - large
zucchini,
sliced into paper thin coins 2 small fennel bulbs, trimmed and shaved paper - thin 2/3 cup /.5 oz / 15g loosely chopped
fresh dill 1/3 cup / 80 ml
fresh lemon juice, plus more if needed 1/3 cup / 80 ml extra virgin olive oil, plus more if needed fine grain sea salt 4 or 5 generous handfuls arugula Honey, if needed 1/2 cup / 2 oz / 60g pine nuts, toasted (I used almonds) 1/3 cup / 2 oz / 60g / feta cheese, crumbled
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
Fresh zucchini and tomatoes are thinly
sliced, t...»
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)
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
1 batch pizza dough 1/4 cup pesto 1 organic
zucchini, thinly
sliced 1 fennel bulb, thinly
sliced 1 Japanese eggplant, thinly
sliced 4 tablespoons olive oil Salt and pepper to taste 1 tablespoon
fresh thyme, chopped 1 pound organic chanterelle mushrooms, cleaned 1/2 cup red onion, thinly
sliced 4 Roma tomatoes, thinly
sliced 6 sun - dried tomatoes 1 tablespoon
fresh parsley, chopped 1/4 teaspoon red chile flakes (optional)
1) Clean and
slice the
fresh button mushrooms and mince the garlic 2) Shred the
zucchini (I used this very practical julienne peeler) 3) Wash and separate the Italian sausage links, then fry them with very little oil in a pan.
Ingredients For the salad 200 g green beans 2 medium - large potatoes, peeled and
sliced a large handful of
fresh rocket, cleaned a handful of capers, soaked in cold filtered water for about 15 minutes then rinsed For the pesto a large handful of
fresh, cleaned basil (and some for garnish) 2 small
zucchini, cleaned a -LSB-...]
Ingredients 4 small
zucchini, cleaned and
sliced the juice of 1 lemon 2 tablespoons rice vinegar extra virgin olive oil, to taste whole sea salt, just enough to taste
fresh thyme leaves (cleaned), to taste pink peppercorns Makes 2 - 4 servings.
Cover with thinly
sliced veggies of your choice — I used
zucchini and grape tomatoes, as well as thinly
sliced fresh mozzarella.
2Place the
sliced zucchini in a bowl, squeeze with
fresh lemon juice and season with just a pinch of salt.
Vegan Lasagna No boil lasagna pasta 2 jars spaghetti sauce 3 medium / large
zucchini, peeled and
sliced thin 1/2 green bell pepper, cut into dipping - size strips 2 1/2 cups frozen broccoli 1 teaspoon each of parsley, thyme, oregano, rosemary, garlic powder and minced dried onion 1/2 cup
fresh spinach 1/4 cup meatless crumbles, optional Daiya -LSB-...]
salad: 1 1/2 pounds
zucchini (3 large or 6 medium) 1 cup green olives, pitted and
sliced 2/3 cup loosely packed
fresh flat - leaf parsley leaves, chopped 1/2 cup loosely packed
fresh mint leaves, chopped zest of 1 - 2 lemons
Cauliflower «Fried Rice»: (Serves 4) Ingredients: 1/2 Spanish onion, finely diced 2 garlic cloves, minced 3/4 cup thinly
sliced cremini mushrooms (about 5 whole mushrooms) 1 small red bell pepper, diced 1 small
zucchini diced 1/2 cup grated carrot 1/2 cup sugar snap peas, chopped 1/2 head cauliflower, florets removed 5 tablespoons soy sauce 1 1/2 teaspoons rice vinegar 2 teaspoons
fresh ginger, minced 1/2 -1 1/2 tablespoons Sriracha (It totally depends on how much heat you can handle.)
INGREDIENTS 250g firm tofu 500g daikon or
zucchini or carrot (you can use regular noodles as well if, use soba or rice noodles for a gluten free meal) 1 tbsp maple syrup or agave syrup or honey 2 tbsp tamari or shoyu sauce 1 tbsp toasted sesame oil 1 tsp shichimi togarashi or other chilli flakes 150 g romaine lettuce, shredded 4 scallions, thinly
sliced 2 avocados 2 handfuls coriander, chopped 2 handfuls beansprouts 1 tbsp toasted sesame seeds salt to taste PEANUT DRESSING 100 ml natural peanut butter 2 - 4 tbsp tamari soy (use 2 tbsp for a milder sauce - and up to 4 tbsp for a stronger punch) 2 - 4 tbsp
fresh lime juice (use 2 tbsp for a milder sauce - and up to 4 tbsp for a stronger punch) 2 tbsp rape seed oil 1/2 -1 tbsp
fresh ginger grated (use 1/2 tbsp for a milder sauce and 1 for a stronger punch) 2 tbsp palm sugar or brown sugar water to thin