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...
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.
Not exact matches
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.
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.
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 /
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.
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
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.
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-...]
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
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.
Vegetable filling — 2 tbsp olive oil 1/2
zucchini,
sliced 1/2 yellow squash,
sliced 1/2 small onion, chopped 2 cloves garlic,
sliced 4 baby bella mushrooms,
sliced 1 (14 oz) can whole peeled tomatoes
in juice 1/2 tsp dry basil 1/2 tsp dry oregano pinch
of rosemary pinch
of red pepper flakes 1/2 tsp kosher salt fresh ground pepper to taste
Use
zucchini, eggplant or pumpkin
in place
of lasagne sheets — simply thinly
slice zucchini, eggplant or pumpkin and use instead
of wheat based lasagne sheets
in your favourite lasagne recipe.
oregano salt to taste freshly ground pepper, to taste 4 small
zucchini, cubed 4 ounces mushrooms,
sliced 1 small lobster mushroom, cleaned and
sliced 6 - 7 stalks
of baby bok choy, cut
in thirds
Chocolate and walnuts make a great combination, chocolate, walnuts and whipped cream are even better, all these three
in a
slice of moist and delicious
zucchini bread is almost heaven!
package
of tofu, cubed, lightly tossed
in melted coconut oil and baked 15 minutes 1 large carrot, thinly
sliced 1 cup
of snap peas, trimmed 1 medium
zucchini, thinly
sliced 1 red pepper, roughly chopped 1 medium tomato, roughly choppd a generous handful
of cilantro, roughly chopped
On top
of each, arrange 3
slices of zucchini, 3 cherry tomato halves, and 6 walnut pieces
in a pinwheel design and place 1 walnut
in the center.
1 to 2 tablespoons sesame oil + more if needed based on taste 1/2 small to medium sized red onion, peeled and
sliced 1/2 medium sized
zucchini, unpeeled and chopped 1/2 medium sized summer squash, unpeeled and chopped 1 cup sugar snap peas, cut once
in half crosswise 1 cup shiitake mushrooms, chopped 1 to 2 garlic cloves, minced Pinch
of salt 1/2 red bell pepper, chopped 1/2 green bell pepper, chopped 1/2 cup red cabbage, shredded 2 small carrots, peeled and shaved into strips 1/2 pound linguine noodles, cooked 1/4 cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce Green onions, diced for garnish
Thinly
sliced zucchini is slicked with a light vinaigrette, bits
of black olives, mint and tender greens
in this fresh
zucchini ribbon salad.
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.
Arrange half
of the
zucchini slices in the pan.
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.
Ingredients For the salad 200 g green beans 2 medium - large potatoes, peeled and
sliced a large handful
of fresh rocket, cleaned a handful
of capers, soaked
in cold filtered water for about 15 minutes then rinsed For the pesto a large handful
of fresh, cleaned basil (and some for garnish) 2 small
zucchini, cleaned a -LSB-...]
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
2Place the
sliced zucchini in a bowl, squeeze with fresh lemon juice and season with just a pinch
of salt.
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.
For the prettiest presentation, do not trim the ends
of the
zucchini — simply rinse and dry well, then
slice in half.
Ingredients 1 tablespoon olive oil 1 1/2 cups onion, finely chopped, about 1 large 1 1/2 teaspoon thyme, dried, 2 tablespoons
of chopped fresh thyme can be used 3 teaspoons garlic, minced 4 cups green cabbage, coarsely chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2 cups celery,
sliced 2 cups carrots or baby carrots, diced, 1 / 2 - inch pieces 8 cups low sodium chicken broth, vegetable broth can be substituted 3 cups potato, diced, 1 / 2 - inch pieces 1/2 cup basil, chopped fresh 3 cups
zucchini, half -
slices, cut
zucchini in half, then cut into
slices 1 15 ounce can red kidney beans, rinsed and drained; white kidney beans can be substituted 1 tablespoon Parmesan cheese, Shredded; about a tablespoon per serving Instructions Step 1 Heat olive oil
in large, nonstick saucepan over medium heat.
Sprinkle the
zucchini slices with salt, pepper and 1 tablespoon
of olive oil and put
in the oven for 20 minutes until the
zucchini is well cooked.
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
1/2 cup olive oil 4 medium onions, chopped medium - fine 1 large green bell pepper, seeded and
sliced into strips (2 inches long, 1 / 4 - inch wide) 1 large red bell pepper, seeded and
sliced into strips (2 inches long, 1 / 4 - inch wide) 3 large garlic cloves, minced 2 tablespoons mild Hungarian paprika or New Mexico chile powder 1 teaspoon hot Hungarian paprika, New Mexico chile powder, or ground cayenne pepper 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 teaspoon dried thyme, crumbled 2-1/2 cups raw medium - grain rice 3 to 4 medium
zucchini, cut
in half lengthwise, then
sliced crosswise into 1 / 4 - inch - thick pieces 1 cup frozen green peas, thawed but not cooked (optional) 2 cups chicken stock 1 cup white wine Juice
of 1 large lemon 1 bay leaf 3 medium tomatoes,
sliced crosswise into 1 / 4 - inch - thick rounds Garnish (optional): Crumbled feta cheese
Or vegetable graté, composed
of fat
slices of summer vegetables like tomatoes, eggplants, and
zucchini topped with a mix
of garlicky breadcrumbs sprinkled with parsley and doused
in olive oil, then baked until the outside develops a nice crisp.
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.
Slice off the ends
of the
zucchini and cut them
in half crosswise, then lengthwise into 1/4 to 1/3 inch - thick
slices.
I have made this recipe with thinly
sliced zucchini and chickpeas instead
of the chicken for a vegetarian
in my group and he loved it!
Instead
of the broccoli and green beans, I used 4 fresh
zucchini, cut
in half and then cut into
slices.
Arrange about a third
of eggplant and
zucchini slices in the bottom
of a 9 x 13 inch baking dish.
Mix all
of the spices together
in a small bowl and sprinkle them as evenly as possible over the tops
of the
zucchini slices.
Thin
slices of zucchini are used into
of noodles
in this rendition.