Sentences with phrase «slice the zucchini in»

(I brought the tofu, corn tortillas, cheese, and sliced zucchini in the cooler, and I cooked it on a Coleman camping stove!

Put the sliced zucchini in a salad bowl, add the lemon juice, vinegar, olive oil, salt, thyme leaves, peppercorns and toss.

Just slice the zucchini in about 1/2 inch pieces and dehydrate at 104º (to keep the enzymes alive) until they're crisp.

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.

I was thinking maybe slice the zucchini in round slices and pile the sausage and cheese on that way.

Followed the recipe very closely other than we used a homemade marinara sauce that my boyfriend made (tomato passata, peppers, onions, garlic, oregano) and put a couple layers of sliced zucchini in there as well.

I roasted thinly sliced zucchini in the oven for 10 minutes while baking the pizza.

2Place the sliced zucchini in a bowl, squeeze with fresh lemon juice and season with just a pinch of salt.

Slice a zucchini in half, vertically.

While the ground beef is cooking, slice the zucchini in half lengthwise and use a spoon to scoop out the insides.

Using thinly sliced zucchini in place of tortillas is a great way to cut back on carbs and still enjoy cheesy chicken enchiladas.

Using thinly sliced zucchini in place of noodles is a great way to reduce the carbs and amp up the nutrition in this grilled zucchini lasagna...

Directions Slice the zucchinis in half lengthwise.

Slice a zucchini in half, vertically.

Not exact matches

Cut the aubergines, zucchinis, red onions and peppers into thin slices and place them in a deep baking tray.

Spread out the zucchini and eggplant slices on a bbq, in a grill pan or in the oven, a couple of minutes on each side.

To dice zucchini, cut off each end of zucchini and cut lengthwise in about 1/2 inch slices.

5 - 7 slices whole grain bread, very thinly sliced 3 ounces goat cheese or chevre, crumbled tiny splash of milk or cream splash of extra virgin olive oil two big pinches of salt 1/4 cup apple, cut into 1/4 inch dice (place in a bit of lemon water if not using immediately) 3/4 cup zucchini, cut into 1 / 4 - inch dice 1 1/2 teaspoons lemon juice, freshly squeezed a bit of freshly ground black pepper

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.

Arrange the zucchini in overlapping rows (due to our rather hefty slices, we laid them flat).

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

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!

In the meantime slice one zucchini lengthwise using a mandolin.

I combined red lettuce leaves, (just because I liked the contrast in colour I knew they'd provide,) raw zucchini ribbons, sliced radishes, lightly blanched tender asparagus and small chunks of hot - smoked sockeye salmon.

Slice the zucchinis into thin slices and put in a bowl.

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.

• preheat oven to 375 * • slice the zucchini's very thin and set in a colander.

Place the zucchini tray in the oven beneath the fish at half of the carps baking time, just to let the heat work on the slices but to leave the juicy and crisp /

Dip zucchini slices in egg, then transfer to bread crumb mixture.

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

Dip each zucchini slice in egg whites then dip each round into the Parmesan bread crumb mixture, making sure to coat it evenly on boat sides.

Place the sliced zucchini noodles (or eggplant, as in the photo above) in a colander, trying not to overlap.

I adore thick slices of quick breads... I had some zucchini chocolate chips bread in August (see how much I liked it; I remembered exactly when!

I used a package of ground chicken, two carrots, a zucchini, a package of sliced mushrooms, a small onion, and a bell pepper (all minced in the food processor.).

Start by cooking sliced zucchini (just use 1 zucchini) in a large skillet with olive oil and a pinch of salt:

To grill the zucchini I use a grill pan on quite high heat (a barbecue grill works just as well), thin slices of zucchini are grilled in no time.

55 grams of couscous was 5 points, I sauteed the zucchini and mushrooms in 1 teaspoon of oil for a point, and just did a quick Pam fry on the sliced chicken to warm it up.

Notes: I was not able to find Italian eggplant in any local markets or vegetable stands in my area, so I simply sliced and quartered the «regular» eggplant, which fit just fine with the zucchini and yellow squash discs.

In those instances, I slice the zucchini thicker, perhaps 1 / 8 - inch, and let them drain as long as possible, sometimes overnight refrigerated.

I used a fairly large eggplant, mixed thyme leaves in the tomato base (in addition to sprinkling them on top of the sliced vegetables, to up the thyme flavor) and layered the eggplant slices on top of the tomato base, without overlap, then peppers, then yellow squash, then green zucchini and then another loose layer of peppers.

Alternatively, you can simply combine the beans, zucchini, all of the marinade, herbs, salt and pepper in a dish or bowl, and toss to coat thoroughly, skipping the rolling of the slices (that step is just for looks).

No Noodle Pad Thai 1 daikon radish or zucchini 4 medium carrots — peeled 4 cups mung bean sprouts 4 spring onions (scallions)-- finely chopped (I used chives here) 1 package firm tofu — cut in cubes 1 handfull cilantro leaves (I used basil because I had beautiful basil on hand) 2 tablespoons black or tan sesame seeds — toasted, plus extra for garnish 4 slices of lime — to serve

Clean the zucchini, cut it into 1 inch thick slices, and place it in a ceramic bowl with the serrano chiles.

One unique non-pizza offering is Oregano's Minestrumbo Soup, featuring chopped meatballs, link sausage, zucchini and squash in a tomato broth served with a slice of provolone cheese floating on top.

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.

Wash zucchini, cut in half lengthwise, and thinly slice into half - moons.

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-...]

I mean, really, we need to settle this) utilizing slices of zucchini in place of pasta, was created in the heat of summer when my son would bring home bushel baskets of zucchini.

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 likeIn 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 likein a tomato — vegetable broth (or you can also substitute chicken broth if you like).

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