Not exact matches
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.
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
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!
Wash, dry, and cut off the ends
of the
zucchini, then
slice them
into one quarter inch discs.
Ingredients: - 6 inch medium
zucchini cut
into chunks - 3 cloves garlic, left whole - olive oil for drizzling - kosher salt + pepper to taste - 1/2 teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending on how spicy you want it - 2 cups
of cooked quinoa - 1 cup
of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head
of radicchio,
sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice
of half a lemon - 1 garlic clove minced - salt to taste Tangy mustard sauce - 1/4 cup cup
of yellow mustard - 1/4 cup
of grainy dijon mustard - 2 tablespoons
of honey - 1 tablespoon
of apple cider vinegar - salt to taste
Ingredients: 8 medium ripe tomatoes, I used a combination including San Marzanos / 2 medium red onions, chopped / At least 6 cloves
of garlic, minced / Parmigiano - reggiano cheese rinds — scrape away the waxy residue / 1 cup fresh cranberry beans, shelled / 4 cups water / 6 new potatoes, cut
into rounds / 2 small
zucchinis, cut
into slices / 1 bunch swiss chard, stems chopped, leaves chopped / Big handful green beans, cut
into pieces / Basil leaves / Olive oil / Salt & pepper / Freshly grated parmigiano cheese / Burrata cheese (optional, but I had some on hand).
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-...]
Ingredients 2 eggs 1 tsp kosher salt 1 tsp fresh black pepper 2 tsp Dijon mustard * 2 cloves
of garlic, minced 1 cup cottage cheese 1 cup grated Parmesan cheese, divided 2 cup cooked rice (I used short grain brown rice) 1/2 medium red onion, diced 1 cup cherry tomatoes,
sliced 1 cup
zucchini (1 small
zucchini), roughly cut
into matchsticks or diced 1 ear
of corn, cut from the cob or 1/2 cup frozen corn 1/2 medium bell pepper, diced 4 large leaves
of fresh basil, chiffonaded
Servings MetricUS Imperial Ingredients 1 lb chicken thighs
sliced into 1/2 inch bits1 can coconut milk3 - 4 tsp green curry paste - whole30 approved Thai Kitchen brand1 red onion julienned2 cloves garlic smushed1 - inch knob
of ginger julienned1 / 2
zucchini julienned2 carrots...
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
4 medium green or yellow
zucchini (preferably 2
of each; about 1 pound), trimmed, cut lengthwise
into 1 / 3 - inch - thick
slices
1 cup
of Good Karma Protein FlaxMilk 1/2
of a medium sized
zucchini, trimmed and
sliced into spears or coins 1 tablespoon
of raw cacao powder 1 tablespoon
of your preferred nut butter 1/2 scoop
of protein powder 1 cup
of shaved ice
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
2/3 cup sunflower or olive oil (for frying) 3 medium
zucchini, cut
into 1 / 4 - inch - thick
slices 1 1/2 tablespoons red wine vinegar 3/4 cup frozen edamame 2 cups basil leaves, shredded coarsely 1/4 cup parsley leaves 1/3 cup olive oil Salt and black pepper 9 ounces penne (or pasta
of choice) Grated zest
of 1 lemon 1 1/2 tablespoons small capers
2 tbsp olive oil 1 medium yellow onion, thinly
sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups vegetable broth (note: I used a combination
of water with nutritional yeast, dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut
into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one
zucchini that I had spiralized, being sure to then cut them
into manageable lengths)
Pin It Author: Natasha
of NatashasKitchen.com Ingredients for
Zucchini Crisps: 1 large or 2 medium green or yellow zucchini, sliced into 1/2 ″ thick rounds 1/2 cup all - purpose flour for dredging (seasoned with 1 tsp salt and 1/4 tsp black pepper)... Continue R
Zucchini Crisps: 1 large or 2 medium green or yellow
zucchini, sliced into 1/2 ″ thick rounds 1/2 cup all - purpose flour for dredging (seasoned with 1 tsp salt and 1/4 tsp black pepper)... Continue R
zucchini,
sliced into 1/2 ″ thick rounds 1/2 cup all - purpose flour for dredging (seasoned with 1 tsp salt and 1/4 tsp black pepper)... Continue Reading →
Enter
zucchini - the wonder vegetable that can be
sliced and spiraled
into a variety
of pasta shapes to replicate your favorite meals.
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
Vegan Lasagna No boil lasagna pasta 2 jars spaghetti sauce 3 medium / large
zucchini, peeled and
sliced thin 1/2 green bell pepper, cut
into dipping - size strips 2 1/2 cups frozen broccoli 1 teaspoon each
of parsley, thyme, oregano, rosemary, garlic powder and minced dried onion 1/2 cup fresh spinach 1/4 cup meatless crumbles, optional Daiya -LSB-...]
1/2 cup
zucchini, cut
into matchsticks 1/4 cup carrot, shredded 1/4 cup daikon, cut
into matchsticks 1 small onion, thinly
sliced 3 to 4 green onions, cut
into 1 inch sticks 1/4 cup chickpea flour 1/4 cup rice flour 1/4 cup water 1 tsp sesame oil squirt
of sriracha 1 tbsp vegetable oil salt
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.
Using a potato peeler,
slice the two sides
of each
zucchini into thin flat strips, peeling until you reach the center.
Makes 4 servings Ingredients 2 medium carrots, peeled and
sliced into very thin rounds 1 medium
zucchini, cut
into 2 - inch long matchsticks 8 ounces fresh shiitake mushrooms, stems discarded and caps thinly
sliced 1 tablespoon unseasoned rice vinegar 1 1/4 teaspoons fine grain sea salt, divided 1 teaspoon maple syrup Few drops
of toasted sesame oil 1/2 cup kimchi, drained and coarsely chopped 1 ripe California Avocado, peeled and
sliced 5 cups cooked short - grain rice 1 recipe Gochujang sauce (recipe below) 4 teaspoons toasted sesame seeds Additional Toppings (if desired): strips
of steak or chicken, stir - fried tofu, fried egg, other stir - fried vegetables, etc..
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
4 onions, not peeled, cut
into eighths 3 large ribs celery, cut
into fourths 2 leeks, white part only 1 head garlic 4 carrots, cut
into 2 - inch pieces 1 1/2 cups dry white wine 2 tablespoons high quality olive oil 3 green onions, cut
into 1 - inch pieces 1/4 cup chopped New Mexican green chiles, or more to taste 1/3 cup chopped parsley, including the stems 1/4 cup fresh chopped basil or 2 tablespoons
of dried basil 1 teaspoon dried marjoram 1/2 cup chopped button mushrooms 1/2 cup chopped celery leaves 1
zucchini, peeled and
sliced 3 cups coarsely chopped tomatoes 3 quarts cold water 5 whole black peppercorns
Slice off the ends
of the
zucchini and cut them in half crosswise, then lengthwise
into 1/4 to 1/3 inch - thick
slices.
Instead
of the broccoli and green beans, I used 4 fresh
zucchini, cut in half and then cut
into slices.
8 tbsp Ancient Organics Ghee 1 small yellow onion, cut
into 1 inch dice 2 shallots, cut
into 1/2 inch rings 4 garlic cloves, roughly chopped 1 serano chile pepper, thinly
sliced with seeds and stem removed 1 orange bell pepper, 1 inch dice 1 red bell pepper, 1 inch dice 1 green bell pepper, 1 inch dice 1 kabocha squash, peeled 1 inch dice 1 small parsnip, peeled 1/2 inch dice 2 cups French beans, trimmed 2 cups crimini mushrooms, caps left whole stems removed 1 head
of lacinato kale, center vein removed and rough chopped 1 medium
zucchini, 1 inch dice 2 small yukon gold potatoes, 1/2 inch wedges 1/2 tbsp organic maple syrup (grade B) 2 tbsp tomato paste salt and black pepper 1 1/2 cups water cilantro to garnish, chopped Parmesan to garnish, grated
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
for ceviche: 1/2
zucchini, peeled
into ribbons 1 carrot, peeled
into ribbons 2 radishes, thinly
sliced 1 large cob
of corn, kernels removed 1 small red bell pepper, stemmed and julienned 1 small shallot, thinly
sliced juice from 3 limes 2 tsp dijon mustard 2 tsp raw agave nectar 1.5 tbsp extra virgin olive oil 2 - 3 sprigs basil / cilantro, leaves finely chopped
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
2 onions, finely chopped 5 cloves
of garlic, finely chopped 4 peppers, I used one each green, red, yellow and orange cut
into 1 inch chunks 4 medium
zucchinis cut
into cubes 6 - 8 cups
of fresh button mushrooms,
sliced 1 cup frozen peas 1 cup almond milk 1 cup water 1/4 cup dessicated coconut, NOT SWEETENED 1/4 cup raw cashews 1 - 2 Tbsp curry powder (start slow then add more to taste) a few dashes
of cayenne pepper
Thin
slices of zucchini are used
into of noodles in this rendition.
Cut the ends off
of the
zucchini, and
slice each
into sticks that are about 1/4 - inch thick and 3 inches long.
Ingredients 2 potatoes, washed, peeled and cubed 1/2 leek
sliced into rings 1/2 onion diced 1 litre
of chicken stock 2 chicken breast, skin off, cooked whole 2 ripe tomatoes, chopped and deseeded 1 carrot cubed 1/4 celery
sliced 1 small
zucchini diced 2 tbsp
of fresh chopped parsley Fresh ground black pepper Spray olive oil
4 medium green or yellow
zucchini (preferably 2
of each; about 1 pound), trimmed, cut lengthwise
into 1 / 3 - inch - thick
slices
You can mix a small serving
into the dog food, or you can pull
slices of zucchini from the fridge as a treat for your dog.
2 ears corn 2 red bell peppers, quartered 2
zucchini, cut
into 1/2 - inch spears 2 yellow squash, cut
into 1/2 - inch spears 1 red onion, cut
into 1/2 - inch
slices A double batch
of Classic Dijon Dressing Celtic sea salt, to taste Dash cayenne 1 head field lettuce, torn
into bite - size pieces 1 head romaine lettuce, torn
into bite - size pieces 1 bunch fresh dill, chopped Juice
of 1 lemon, or to taste
To get the most out
of your grain free
zucchini bread, I'd recommend
slicing up the whole loaf
into 1 cm
slices and then freezing as it keeps in the freezer really well.
You can
slice zucchini into noodles to (sort
of) replicate pasta.
1 large lime, juiced 1/4 teaspoon paprika 1/4 teaspoon cumin 1/4 teaspoon chili powder 1/2 jalapeño pepper, finely chopped 1/4 teaspoon sea salt 2 tablespoons olive or avocado oil 1 garlic clove, finely chopped 1 large sweet potato, peeled and chopped
into 1 - inch cubes 1 small red onion,
sliced in 1/4 - inch
slices 1 medium
zucchini,
sliced into small cubes 1 medium yellow squash,
sliced into small cubes 1 medium red pepper,
sliced into strips or 1/2 - inch cubes 3/4 cup cherry or grape tomatoes, halved 1 cup corn, thawed if frozen 1 cup
of cooked black beans, rinsed, drained, and dried (If using canned beans, make sure BPA - free) 1/4 cup cilantro, chopped 1 avocado, cubed for garnish (or use the avocado sauce below) Sea salt to taste OPTIONAL: 1/4 teaspoon crushed red pepper flakes (or more depending on level
of desired spiciness)
We love
zucchini and have spent the summer eating tons
of it by grilling it mostly but also steaming it or
slicing it up
into pasta.