Sentences with phrase «slice the zucchini lengthwise»

Using a mandoline, thinly slice the zucchini lengthwise into ⅛ - inch thick strips.

wash and trim zucchini, slice zucchini lengthwise (thin but not too thin), grill until tender (careful not to burn) for approximately 1 - 2 minutes on either side (can be grilled on a barbecue or a pan grill), remove grilled zucchini to a clean plate and continue until all zucchini are grilled.

Trim and slice the zucchini lengthwise, about 1/4» thick.

Make the salad: Slice the zucchini lengthwise, on a mandolin or by hand, into 1/8 inch thick slices.

Mandolin slice your zucchini lengthwise to make your lasagna «noodles».

Using a vegetable peeler, slice the zucchini lengthwise into thin strips, stopping when you reach the center.

Slice zucchini lengthwise into thin ribbons (but not too thin or they will fall apart on the grill).

But you can also use a mandolin to thinly slice the zucchini lengthwise.

Slice the zucchini lengthwise into 1 / 4 - inch slices too.

Slice your zucchinis lengthwise into roughly 1⁄2 - inch slices, and line them up on the sheet pan (or two).

Slice zucchini lengthwise.

Not exact matches

For the zucchini: Trim zucchini and cut lengthwise into 1 / 2 - inch - thick slices.

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

If you wanted to make this grain - free, you could easily swap the noodles for wide, flat thin slices of zucchini or butternut squash sliced lengthwise with a vegetable peeler.

All you need to do for this recipe is: cut the zucchini lengthwise and eggplant crosswise into 1/3 to 1/2 inch slices.

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

Thread zucchini lengthwise onto remaining 6 skewers (5 slices per skewer).

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

Slice the eggplant, zucchini and potato, lengthwise, into approximately 1/4 inch thick slices.

In the meantime slice one zucchini lengthwise using a mandolin.

Using a mandolin or a very sharp knife, slice zucchini into very thin lengthwise slices.

5 tablespoons Tessemae's Zesty Ranch 3 teaspoons almond butter 2 bunches Tuscan kale, ribs & stems removed, leaves chopped (about 4 cups) 1/2 cup toasted chopped pecans 1 small zucchini, trimmed and thinly sliced lengthwise on a mandolin 2 cups cauliflower florets, thinly sliced on a mandolin 1 cup red and yellow grape tomatoes, halved 1 cup trimmed baby arugula 2 cups cooked sliced chicken breast and / or thighs

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

Zucchini boats made by slicing squash lengthwise and scooping out the seeds to make a canoe.

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.

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

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

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)

1 zucchini, cleaned and sliced lengthwise (three slices) 1 large Vidalia onion, chopped 1 medium green tomato, sliced into 1/4 ″ thick rounds 2 romaine lettuce leaves, cleaned 2 sandwich size ciabatta loaves 1/4 c cornmeal 1/4 c Basil Pecan Pesto 1/4 c Veganaise olive oil vegetable oil salt pepper paper bag

Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.

6 medium zucchini and / or yellow summer squash, halved lengthwise and cut across into 3/8 inch slices (about 7 cups)

2 pounds zucchini — ends trimmed, quartered lengthwise then thinly sliced 1 pound Yukon Gold or Red Bliss potatoes — unpeeled, diced small 2 medium leeks (2 cups)-- trimmed, thinly sliced white and light green portions, then rinsed well 1 cup celery — trimmed, diced small 2 tablespoons garlic, roughly chopped To season — Kosher or sea salt & ground black pepper

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

4 medium green or yellow zucchini (preferably 2 of each; about 1 pound), trimmed, cut lengthwise into 1 / 3 - inch - thick slices

I did cut the zucchini slices in half as I felt they were outsized compared to the other ingredients, but the lengthwise slices are a nice touch.

Cut off the stems and navels from the zucchini and cut lengthwise into 1 / 8 - inch - thick slices.

1 zucchini squash, shaved thinly lengthwise with a vegetable peeler 1 yellow summer squash, shaved thinly lengthwise with a vegetable peeler Sea salt and pepper to taste 1/2 Tbsp extra virgin olive oil 1 cup cherry or grape tomatoes, halved 5 oil - packed sundried tomatoes, drained and thinly sliced 1/2 shallot, finely chopped 1 clove garlic, finely chopped 1 Tbsp finely chopped basil 1 tsp finely chopped oregano

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

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

Slice the eggplant, zucchini, portobello mushrooms and smoked tofu lengthwise into slices.

Cut zucchini in half cross-wise, then cut each half lengthwise into 1/4» thick slices.

Stir - Fry Vegetables 1 1/2 cups cabbage, in 1 - inch pieces 4 green onions, in 1 1/2 - inch pieces 1/2 large onion, 1/2 - inch slices 1 small zucchini, halved lengthwise, cut across in 1/2 - inch slices 1 small carrot, cut diagonally in 1 / 8 - inch slices 6 large white or brown mushrooms, 1/4 - inch slices

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

Clean and dry the zucchini and slice lengthwise in half.

1 medium zucchini, sliced thin lengthwise 1 tomato, sliced thin Marinara Sauce Spinach Walnut Pesto Cashew Cheese Walnut Sage «Sausage»

3 medium zucchini (I used one small and one huge), sliced lengthwise and then thinly sliced into half - moons

2 oz Nasoya ® Extra Firm Tofu, Nasoya ® Extra Firm Twin Pack, or Nasoya ® TofuBaked, drained and sliced thinly 1 medium zucchini, cut lengthwise into 1 / 4 - inch slices 2 large or 4 small (1 / 4 - inch thick) red onion slices 1 medium yellow bell pepper, seeded and cut into quarters 2 tsp balsamic vinegar 2 tbsp olive oil Salt and pepper 4 slices crusty white bread 2 tbsp pesto

1 zucchini, trimmed and sliced lengthwise, 1 / 4 - inch thick 1 summer squash, trimmed and sliced lengthwise, 1 / 4 - inch thick 1 red bell pepper, quartered lengthwise 1 orange bell pepper, quartered lengthwise 2 ears corn, shucked 1 tablespoon vegetable oil

Thinly slice zucchini with a mandolin, spiralizer, peeler or knife lengthwise to about 1/8 inch thick slices, and then again into thin strips to create the zucchini «noodles».