Sentences with phrase «pour over zucchini»

and balsamic vinegar and pour over the zucchini slices and mushrooms.

Pour over zucchini and squash; toss.

Reheat reserved 6 tablespoons vinaigrette over medium heat; pour over zucchini.

You can either pour it over the zucchini linguini or toss all the «noodles» in the marinara and then twirl them around a large serving fork and make nice neat «nests» on the plate.

Not exact matches

Pour the mango mint marinade over the zucchini spaghetti and work it in by hand.

Pour any remaining sauce over the zucchini.

Pour over top of stuffed zucchinis.

Pour the liquid over the zucchini and seal the jar.

Sprinkle with salt and pepper to taste, and then slowly pour the egg mixture over the zucchini mixture.

Pour enough of the dressing over the zucchini and chiles to coat it, and then toss the mixture.

Once the zucchini is done I toss it with the tomatoes that in turn gets poured over cooked whole wheat angel hair pasta.

We always used a jarred sauce (whole foods roasted veggie, or any brand four cheese is a good bet, and occasionally an arrabiatta if we're feeling ambitious and spicy) but the kicker is to chop up fresh veggies and saute first: zucchini, peppers, carrots, celery even — and then pour the sauce over it to heat it up.

Once zucchini is softened and beginning to brown, scatter the basil leaves over the zucchini and pour egg mixture into pan to completely cover vegetables evenly.

I poured the blue cheese sauce over riccioli pasta and topped with a brunoise, which is a blend of similarly - sized and shaped diced vegetables (I used orange bell peppers, crimini mushrooms, zucchini, jiacama and carrots).

Stir in cilantro, pour over grilled zucchini, and serve.

Tip the zucchini slices into a bowl, pour the vinegar over them, and stir.

Pour one - quarter of the meat sauce over the zucchini.

Pour the zucchini and its juices over the pasta.

Blend together tomato - based sauce and pour over the top of the zucchini.

Pour the walnut pesto over the zucchini noodles, mix well and tuck into this deliciously healthy bowl of zucchini noodles with walnut pesto!

In a quiche pan, arrange half of the drained zucchini slices, sprinkle some cheese on top of them, top with the remaining zucchini slices and pour the milk mixture over them.

Pour soup into bowls and sprinkle grated zucchini over top.

Pour the sauce over the zucchini.

When ready to eat, simply pour the marinated veggies and marinade over a portion of spiralized zucchini noodles and toss.

Put the zucchini strips in a container or plastic bag and pour the marinade over, coating all the strips.

Turns out, zucchini and breadcrumbs fried in a pan have a similar consistency to meatballs, and are absolutely delicious bathed in marinara sauce and poured over hot spaghetti noodles.

Pour the egg mixture over the zucchini and cook, just until the eggs begin to set, about 3 minutes.

Versatile: I love using this sauce as a pasta sauce, by thinning out the dressing and pouring some over brown rice noodles, over quinoa or over zucchini noodles.

This pour - over cooks the zucchini very, very slightly.