Slice zucchini into long, thin, vertical strips.
Using a mandolin or a very sharp knife,
slice zucchini into very thin lengthwise slices.
You can
slice zucchini into noodles to (sort of) replicate pasta.
While the mushrooms are warming,
slice the zucchini into pasta noodle sized strips.
Using a mandolin or knife, uniformly
slice zucchini into half moons.
Thinly
slice zucchini into 1 / 4 - inch slices lengthwise.
While you're waiting on the onions and garlic to cook,
slice the zucchini into bite sized pieced.
Slice zucchini into 1 / 4 - inch - thick rounds.
I often use our spiralizer to
slice zucchini into thin noodles for this recipe (if you don't have a spirazlier - get one!
Slice zucchini into 0.3 - centimeter rounds and place in bag with flour.
Slice zucchini into 1 / 4 - inch - thick rounds.
Slice zucchini into 1 / 8 - inch rounds and place in bag with flour.
Thinly
slice zucchini into ribbons on a mandoline.
Slice the zucchini into 1 / 4 - inch thick rounds.
Slice zucchini into 1/4» - thick half moons.
While the mushrooms are warming,
slice the zucchini into pasta noodle sized strips.
1While the dough is baking, thinly
slice the zucchini into strips.
Slice the zucchini into rounds 1/2 to 3/4 inch thick and place them on the oiled pan, sliding them around to ensure that the undersides are coated with olive oil.
Slice the zucchini into 1 cm / 0.4» thin slices, divide in two and lay them on the foil sheets.
Using a potato peeler,
slice the zucchini into strips, and voila!
Carefully
slice the zucchini into thin, long slices.
Slice the zucchini into thin slices — you should have at least sixteen slices.
Slice the zucchini into 1/3 inch slices.
Using a mandolin or a very sharp knife,
slice zucchini into very thin lengthwise slices.
If you don't have a mandoline,
slice your zucchini into rounds and simply spread goat cheese on the slices and top with chopped bell pepper.
Use a mandolin or very sharp knife to
slice zucchini into thin slices.
Very thinly
slice the zucchini into paper thin rounds.
Slice the zucchinis into thin slices and put in a bowl.
If not, use a vegetable peeler or julienne peeler to
slice the zucchinis into thin strips.
While the cauliflower is cooking, spiralize, julienne, or thinly
slice the zucchinis into noodles or thin strips.
I ended up
slicing both zucchini into rounds, coated them in oil, spices and parmesan and threw those babies in the oven.
Not exact matches
Cut the aubergines,
zucchinis, red onions and peppers
into thin
slices and place them in a deep baking tray.
To make the salad simply
slice the mango and avocado
into small cubes and the
zucchinis into thin half moons.
Then,
slice the tomatoes
into eighths and the
zucchini into thin half moons, placing them
into a sauce pan with a handful of torn of basil leaves, the sun dried tomatoes, jalapeño pepper, a drizzle of olive oil and a sprinkling of salt.
For the
zucchini: Trim
zucchini and cut lengthwise
into 1 / 2 - inch - thick
slices.
All you need to do for this recipe is: cut the
zucchini lengthwise and eggplant crosswise
into 1/3 to 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
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
Cut the
zucchini and summer squash
into medium - thick
slices.
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
1 9 - oz package Halloumi cheese, cut crosswise
into 8
slices 8 3 - inch triangles thinly
sliced watermelon, about 3 / 8 - inch wide, preferably seedless Sliced mint for garnish Baby arugula for garnish Edible flowers, such as nasturtium, borage, chive, zucchini, dandelion, carnation, basil, thyme, Johnny - jump - ups, marigold, for g
sliced watermelon, about 3 / 8 - inch wide, preferably seedless
Sliced mint for garnish Baby arugula for garnish Edible flowers, such as nasturtium, borage, chive, zucchini, dandelion, carnation, basil, thyme, Johnny - jump - ups, marigold, for g
Sliced mint for garnish Baby arugula for garnish Edible flowers, such as nasturtium, borage, chive,
zucchini, dandelion, carnation, basil, thyme, Johnny - jump - ups, marigold, for garnish
Slice the eggplant,
zucchini and potato, lengthwise,
into approximately 1/4 inch thick
slices.
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
Using a mandoline, thinly
slice the
zucchini lengthwise
into ⅛ - inch thick strips.
If you're on a low - carb diet, there's no doubt you're familiar with this technique of
slicing squash and
zucchini into fine ribbons or «noodles.»
Ingredients: 1 medium onion,
sliced thin 1 large
zucchini,
sliced into thin discs 5 small - medium potatoes,
sliced into thin discs 2 Tablespoons of olive oil Sprinkle of garlic powder Salt to taste Vegan Parmesan, as much as you like!
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.
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
* 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
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.