I've also found that it is good over zucchini noodles (made with a spiral slicer) or just
roasted zucchini slices.
Not exact matches
I made
roasted tofu with peppers,
zucchini, and sweet potatoes,
sliced veggies, smoothie packs, Loaded Veggie Tuna, carrot cake protein bars (coming soon),
roasted snap peas and shallots (my new fave!)
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
Note: The
zucchini will likely be very watery after
roasting, so when it's cool enough to touch gently but firmly squeeze
slices, by the handful, to remove any excess water.
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!
Cookin» Canuck's Grilled
Zucchini Roll with Goat Cheese,
Roasted Peppers & Capers Cookin» Canuck's Grilled Potatoes with Rosemary & Smoked Paprika Foodiecrush's Grilled Pork Chops with Spicy Balsamic Grilled Peaches Healthy Delicious» Grilled Vegetable Panzanella Kalyn's Kitchen's Grilled
Zucchini Pizza
Slices
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.
* about 1 pound
zucchini, cut into small, 1 / 2 - inch cubes * 1 teaspoon salt * 1 Tablespoon butter * 1 Tablespoon olive oil, plus extra if needed * 1/2 large onion, thinly
sliced * 1 cup frozen corn, defrosted * 1 poblano or green bell pepper,
roasted, peeled, seeded and cut into thin strips * * 2/3 cup Mexican - style sour cream ** * salt and pepper to taste
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
slices
Late lunch Caramelized Shallots Baked Chicken Legs (same recipe as
Roasted Chicken Legs with Caramelized Shallots) accompanied with steamed veggies, pan fried
zucchini slices, 1/2 avocado topped with Balsamic Vinegar reduction sauce and Homemade Tomato Sauce — NOM!
3 C Dried Black Beans, soaked and boiled 1 Pkg Frozen Cauliflower, defrosted and microwaved 1 Bulb Garlic,
roasted 2 C So Delicious Dairy Free Unsweetened Almond Milk 3 Tbsp Trader Joe's Olive Oil 3 Pkgs Button Mushrooms, chopped 2 Red Onions, chopped 5 Carrots,
sliced thin 4 Large
Zucchini, chopped small 1 Pkg Frozen Kale, defrosted 1 Tbsp Oregano 1 Tbsp Cumin 1 Tsp Chili Pepper Flakes 1 Tsp Cinnamon
Ingredients -
Roasted Veggies - 1 onion,
sliced or roughly chopped - Thinly
sliced fennel - cherry tomatoes - 1 cubed sweet potato - 1 - 2 cubed
zucchini - Chopped kale (enough for 2 big handfuls)-2 garlic cloves, minced - 8 eggs - Goat Cheese (Anything works well, parmesan, manchego, or feta are all great)- Salt & Pepper to taste
Arrange the pasta on four plates, add
roasted cauliflower,
zucchini slices, lettuce, tomatoes and a few dollops pesto on top.
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.
sliced mushrooms (I used cremini) 1 cup diced red bell pepper (or
roasted red pepper) 1 1/2 cups chopped veggie (broccoli, spinach, tomato, or
zucchini - I used yellow squash) 10 large eggs 1/4 cup milk 2 Tbsp.
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
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
Topping Ideas:
Sliced bell peppers, roasted zucchini or eggplant, olives, sun - dried tomatoes, thinly sliced red onion, artichoke hearts, c
Sliced bell peppers,
roasted zucchini or eggplant, olives, sun - dried tomatoes, thinly
sliced red onion, artichoke hearts, c
sliced red onion, artichoke hearts, capers.
The trick of making sheet pan dinner is to find the suitable veggies that take the same amount of time to
roast, in my case these veggies were the right ones: in about 30 minutes
zucchini, Brussels sprout, thinly
sliced carrots and butternut squash are ready to be served.
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.
Top evenly with the
roasted zucchini and squash
slices.
I
roasted thinly
sliced zucchini in the oven for 10 minutes while baking the pizza.
Veggies 8 cups of veggies, roughly chopped (I used broccoli, pepper,
zucchini and leftover butternut squash) 2 tbsp of sundried tomatoes,
sliced Combine the veggies with the prepared
roasted garlic sauce and place in an 8 × 8 pan and bake at 350 for 30 minutes.
Roasted Fennel and
Zucchini Soup For the soup: 4 medium sized zucchini, sliced in half 2 fennel bulbs, cut in half 1 cup new potatoes, cut into bite sized pieces 1 onion, cut into quarts 4 cloves of garlic 3 cups vegetable broth 1 bay leaf freshly grated nutmeg, to taste salt and pepper, to taste For garnish (optional): a tablespoon of chopped nuts per bowl (hazelnuts or walnuts) fennel frond pesto drizzle of o
Zucchini Soup For the soup: 4 medium sized
zucchini, sliced in half 2 fennel bulbs, cut in half 1 cup new potatoes, cut into bite sized pieces 1 onion, cut into quarts 4 cloves of garlic 3 cups vegetable broth 1 bay leaf freshly grated nutmeg, to taste salt and pepper, to taste For garnish (optional): a tablespoon of chopped nuts per bowl (hazelnuts or walnuts) fennel frond pesto drizzle of o
zucchini,
sliced in half 2 fennel bulbs, cut in half 1 cup new potatoes, cut into bite sized pieces 1 onion, cut into quarts 4 cloves of garlic 3 cups vegetable broth 1 bay leaf freshly grated nutmeg, to taste salt and pepper, to taste For garnish (optional): a tablespoon of chopped nuts per bowl (hazelnuts or walnuts) fennel frond pesto drizzle of olive oil
One Year Ago: Cinnamon Raisin Swirl Bread Two Years Ago: Rum Raisin Oatmeal Cookies, Cucumber
Zucchini Cream Cheese
Slices, Banana Rum Bread, and Vanilla Bean Cardamom Peach Pie Three Years Ago: Grilled Apricots with Honey Greek Yogurt, Malted Chocolate Cupcakes with Toasted Marshmallow Filling, Coconut Pancakes, and Rocky Road Cookies Four Years Ago: Whole Wheat Banana Pancakes, Cinnamon Chocolate Chip Banana Bread, and Maple
Roasted Bananas with Cinnamon Whipped Cream
ingredients DAIRY FREE PARMESAN CHEESE: 1 cup cashews 1/4 cup nutritional yeast 1/2 teaspoon garlic powder 3/4 teaspoon Kosher salt
ROASTED VEGETABLES: 1 green
zucchini (quartered lengthwise, cut into 1 / 2 - inch
slices) 1 pint cherry tomatoes (halved lengthwise) 1/4 cup olive oil Kosher salt and freshly ground black pepper 1/2 pound rigatoni DAIRY FREE CHEESE SAUCE: 4 tablespoons olive oil 2 cloves garlic (peeled, minced) 4 tablespoons all - purpose flour 2 and 1/2 cups cashew milk 1 tablespoon hot sauce 1/4 cup parsley (chopped)
Roast half inch thick
slices of eggplant (or
zucchini) and fill them with a little cheese, some herbs, or whatever you like.
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
Asparagus, Mushroom, Brioche «Hole in One» Salad with Truffle Cream Vinaigrette Asparagus and Tomato Salad with Warm Ham Vinaigrette Beet, Red Cabbage & Carrot Salad with Seeds, Currants and Orange Pomegranate Molasses Dressing Black Rice, Butternut Squash, Orange & Cashew Salad Blue Baby Potato Salad Butternut & Quinoa with Lemon & Honey Caesar Salad with Parmesan Croutons Carrot Salad with Moroccan Spices Cauliflower Steak with Mushroom Ragout & Hee Hee Chicken and Potato Crisp Salad with Watercress and Dijon Vinaigrette Confetti Salad with Carrot Juice Vinaigrette Crispy California Avocado Taco with Chipotle Corn Relish Cumin Garlic
Roasted Carrots and Avocado Salad with Citrus Dressing, Arugula and Sesame Seeds Fennel Romano Coins & Salad Greens with Buttermilk Sriracha Dressing Flageolet, Nectarine & Tomato Salad with Ginger, Lime & Pistachios Fried Tomatillo Wedges with Apple Ham Vinaigrette & Cilantro Lime Aioli Goat Cheese Buttermilk Dressing with Orange - Chili Croutons Grilled Corn,
Zucchini, Red Pepper and Potato Salad with Red Wine Vinaigrette Grilled Halloumi Cheese & Watermelon Salad with Basil Mint Sauce Grilled
Zucchini with Anchovy Garlic Caper Sauce Italian Chopped Salad Mango & Banana Salsa with Talapia Nectarine & Corn Salad with Lime Ginger Cilantro Vinaigrette Orange, Pea and Leek Salad Orange
Slices Salad with Avocado Green Olive Salsa Papaya, Pineapple and Avocado Salad Pear, Blue Cheese & Watercress Salad Poached Egg, Prosciutto and Asparagus Salad with Romesco Sauce Quinoa Salad with Pistchios and Dried Apricots, Orange, Rice Vinegar and Sesame Oil Red Lentil, Carrot & Avocado Salad Red Potato and Green Bean Salad with Goat Cheese Buttermilk Dressing Rice, Chicken, Asparagus, Avocado Salad with Cilantro Puree Vinaigrette
Roasted Shrimp and Pineapple Salad Shrimp Salad Sandwich with Spicy Lime Aioli Shrimp Salad Thai Style with Gula Jawa
Sliced Chicken Salad with
Zucchini Ribbons, Avocado, Oranges & Dijon vinaigrette Smoked Salmon Tomato Cups Soba Noodle Salad with Ginger Peanut Dressing Spring Rolls with 8 Dipping Sauces Thai Beef Salad Thousand Island Dressing, Homemade by Lynne Tofu & Soba Salad with Peanut Sauce Valencia Salad with Oranges, Serrano Ham and Manchego Cheese Waldorf Turkey Salad Wheat Berry, Green Olive and
Roasted Pepper Salad with Lemon Zest Vinaigrette
This vegan eggplant moussaka is made with tender
slices of
roasted eggplant and
zucchini, layered with smoky lentils, and topped with a mashed potato crust slathered in creamy vegan Béchamel sauce.Oh mousakka.
This vegan eggplant moussaka is made with tender
slices of
roasted eggplant and
zucchini, layered with smoky lentils, and topped with a mashed potato crust slathered in creamy vegan Béchamel sauce.
The
slices of
roasted zucchini add a bit of green to the table, but I always recommend an actual salad on the side of any of these dinner meals — no dinner is sane without one.
4 large portobello mushrooms, wiped clean 2 onions chopped 3 cloves of garlic, chopped 3 - 4
roasted red peppers, chopped 1/3 cup chopped sundried tomato italian season or no sodium veggie seasoning to taste 1 pkg chopped frozen spinach, defrosted and squeezed dry 1
zucchini finely
sliced into circles
Mini
Roasted Veggie Skewers w / Raw Garlicky Basil Dip yield: approx 12 skewers, 6 ″ long, approx 2 cups of dip 1 sweet white onion, quartered, layers separated, larger ones cut again if needed, total of 24 pieces 2 red peppers cut into 1 ″ square pieces, total of 12 pieces 3 slender
zucchini sliced into 1/2 inch thick rounds, total of 24
slices 12 cherry tomatoes 3 cloves garlic crushed 1/4 cup olive oil sea salt 12 skewers 6 ″ long
Soup: 2 tablespoons oil (butter / ghee) 1 onion, diced 3 - 4 cloves garlic, minced 4 cups stock (chicken, beef or vegetable) 28 oz can fire
roasted crushed tomatoes 2 large carrots, peeled and diced 2 - 3 stalks celery,
sliced 1 medium potato, diced (or cauliflower for paleo) 1 cup (approx) chopped green beans 1 portabello mushroom, diced 1 large
zucchini, diced 1 red or green pepper,
sliced Fresh baby spinach — couple handfuls 1/2 teaspoon basil 1/2 teaspoon thyme 1/2 teaspoon oregano 1/2 teaspoon marjoram Salt and pepper (to taste)
In this photo we used onions and spinach, but you could easily add
sliced shiitake mushrooms,
sliced zucchini, leftover
roasted winter squash, or thinly
sliced broccoli.
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.
Ingredients 1 rye bread roll 1 tbsp of low fat hummus 60g
roast beef 1
roasted artichoke 2 long
slices of
roasted zucchini 1/4
roasted capsicum
sliced 3 lettuce leaves 4 semi sun dried tomatoes
WH&F FAVOURITE FREEBIES: Try oven -
roasted zucchini chips — just
slice thinly, sprinkle with lemon pepper and bake.
Picture
sliced roasted red peppers tossed with chopped romaine and cucumbers, topped with grilled
zucchini, eggplant, and flank steak and sprinkled with toasted farro.
Garden Eggplant Ratatouille 4 tablespoons extra-virgin olive oil, divided 1 medium eggplant, peeled and cubed in 1 / 2 - inch dice 1 sweet onion, thinly
sliced half moon 2 snall
zucchini, diced 1 red bell pepper, seeded and diced 3 Roma plum tomatoes, diced 4 - 5 cloves garlic, chopped 1 - 14.5 ounce can diced fire
roasted organic tomatoes 1/4 teaspoon sea salt and fresh cracked pepper to taste Pinch of crushed red chili flakes 1 tablespoon aged balsamic vinegar 10 fresh basil leaves, chiffonade cut 2 oz.
Consider swapping out that fatty dog treat for some
slices of
roasted zucchini if your dog needs to go on a diet.
Roast half inch thick
slices of eggplant (or
zucchini) and fill them with a little cheese, some herbs, or whatever you like.
Monday 22/9/15 (Yesterday) Smoothie bowl (raspberries, blueberries, banana, honey, coconut, rawnola) Cashews / Macadamia (small handful) Black coffee Baby spinach, tomato, olives, fetta cheese, cucumber, balsamic + Tuna Goji berry ball (dates, almonds, goji berries, coconut, chia seeds, honey, cacao powder) Coconut / Almond
slice (phil's bar minus the egg white powder as still on order) Apple
Roast lamb +
roasted onion, garlic, beetroot,
zucchini, carrot (
roasted in olive oil + butter) 3 squares dark chocolate (90 %) English breakfast tea with milk
Cut the
zucchini slices in half and add to the pasta, along with the celery,
roasted peppers, bacon and jalapenos.