Sentences with phrase «slicing both zucchini into»

Very thinly slice the zucchini into paper thin rounds.

Use a mandolin or very sharp knife to slice zucchini into thin 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.

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

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

Slice the zucchini into 1/3 inch slices.

Slice the zucchini into thin slices — you should have at least sixteen slices.

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.

Carefully slice the zucchini into thin, long slices.

Using a potato peeler, slice the zucchini into strips, and voila!

Slice the zucchini into 1 cm / 0.4» thin slices, divide in two and lay them on the foil sheets.

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.

1While the dough is baking, thinly slice the zucchini into strips.

While the mushrooms are warming, slice the zucchini into pasta noodle sized strips.

Slice zucchini into 1/4» - thick half moons.

Slice the zucchini into 1 / 4 - inch thick rounds.

Thinly slice zucchini into ribbons on a mandoline.

Slice zucchini into 1 / 8 - inch rounds and place in bag with flour.

Slice zucchini into 1 / 4 - inch - thick rounds.

Slice zucchini into 0.3 - centimeter rounds and place in bag with flour.

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 1 / 4 - inch - thick rounds.

While you're waiting on the onions and garlic to cook, slice the zucchini into bite sized pieced.

Thinly slice zucchini into 1 / 4 - inch slices lengthwise.

Using a mandolin or knife, uniformly slice zucchini into half moons.

While the mushrooms are warming, slice the zucchini into pasta noodle sized strips.

You can slice zucchini into noodles to (sort of) replicate pasta.

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

Slice zucchini into long, thin, vertical 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 gsliced 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 gSliced 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 - thicZUCCHINI 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 - thiczucchini (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.