Sentences with phrase «thick zucchini slices»

18-1/4 inch thick zucchini slices, cooked (approximately 1 medium zucchini; I like to grill them in an indoor gill pan; but you can saute, broil or steam)

Not exact matches

For instance, zucchini and summer squash are softer and will cook more quickly so something less than a 1 / 2 - inch thick slice works well.

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

Mushroom Stroganoff with Zucchini Ribbons Ingredients: Serves 2 -4 1 Cup of Baby Bella Mushrooms, stems removed, cleaned and sliced thick 2 Cups of White Button Mushrooms sliced thick.

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.

Cut the zucchini and summer squash into medium - thick slices.

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.

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

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

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!

In those instances, I slice the zucchini thicker, perhaps 1 / 8 - inch, and let them drain as long as possible, sometimes overnight refrigerated.

On a mandoline, adjustable - blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1 / 16 - inch thick.

Clean the zucchini, cut it into 1 inch thick slices, and place it in a ceramic bowl with the serrano chiles.

Two 8 - ounce packages tempeh, any variety * 1 green bell pepper, cut into wide strips 1 red bell pepper, cut into wide strips 1 cup baby carrots 1 medium zucchini, sliced 1/2 inch thick 1 medium red onion, halved and thinly sliced, rings separated 1 cup small whole baby bella or crimini mushrooms 1 cup natural barbecue sauce, or as needed to coat ingredients

A thick slice of citrus zested and coconut studded zucchini bread?

Cut a zucchini into 3 / 4 - inch thick slices and brush both sides with olive oil.

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

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

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

Cut the peppers and mushrooms into quarters and cut the eggplant and zucchini into fairly thick slices.

4 metal, bamboo or wooden skewers 1 lb fresh tuna fillet (1 inch thick)-- cut into 16 even - sized cubes 1 small zucchini — cut into diagonal slices Onion slices — cut into 16 even - sized squares 2 bell peppers — cut into 16 even - sized squares 2 tablespoons extra virgin olive oil 1 tablespoon lemon juice (plus lemon wedges for serving) 2 tablespoons finely chopped fresh flat - leaf parsley 1 tablespoon chopped fresh oregano 2 cloves garlic — grated 1/2 teaspoon sea salt 1/2 teaspoon fresh ground black pepper

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

For pizza 1/4 cup olive oil 1 pound assorted heirloom tomatoes, sliced 1 / 4 - inch thick 3/4 pound assorted zucchini and yellow squash, sliced 1 / 4 - inch thick 1 red onion, quartered 1 teaspoon kosher salt 1 teaspoon black pepper 4 ounces Fontina cheese, grated

Slice the sweet potato, eggplant, and zucchini into rounds about 1/4 - inch thick, then sprinkle with a little sea salt and toss with olive oil

1 eggplant, cut into 1 / 2 - inch thick slices 1-1/2 tablespoons kosher salt 1 red onion, cut into 3 / 4 - inch thick rounds 1 cup cherry tomatoes 1 red pepper, cut into 1 - inch wide strips 1 yellow squash (about 3/4 pound), cut into 1 / 2 - inch thick diagonal slices 1 zucchini (about 3/4 pound), cut into 1 / 2 - inch thick diagonal slices 1 tablespoon olive oil 1/2 tablespoon black pepper 4 5 × 4 - inch pieces rosemary focaccia, halved horizontally 1/4 cup basil pesto 4 ounces goat cheese, crumbled 1 handful arugula

The first few slices of zucchini were too thick, so I learnt to slice them thinner.

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

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

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 RZucchini 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 Rzucchini, 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 →

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.

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

Ingredients: zucchini, sliced into 1 / 2 - inch - thick rounds or slices Parmesan cheese, freshly grated olive oil Directions:... Continue Reading →

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

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

You'll need 80 gm (1/2 cup) pine nuts 3 cups (firmly packed) basil 80 gm pecorino, finely grated 200 ml olive oil, plus extra for brushing Finely grated rind and juice of 1 lemon 2 zucchini, thinly sliced lengthways on a mandolin 1 garlic clove, thinly sliced 2 cups (loosely packed) mint, coarsely torn 1 cup (loosely packed) flat - leaf parsley, coarsely torn 6 thick slices sourdough bread To serve: nasturtium flowers (optional), torn Method 01 Preheat oven to 180C.

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».

Cut the yellow squash and zucchini into 4 pieces lengthwise, and then slice into 1/2 inch thick pieces.

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

Roast half inch thick slices of eggplant (or zucchini) and fill them with a little cheese, some herbs, or whatever you like.

Peel the zucchini and slice into slabs or wedges about 1/4 inch thick.

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

Halve zucchini lengthwise, slicing into thick half moons.

Slice off the ends of the zucchini and cut them in half crosswise, then lengthwise into 1/4 to 1/3 inch - thick slices.

Cut the zucchini, yellow squash, tomato and onion into 1/2 inch thick slices.

Slice eggplant and zucchini into long slabs, about 1/4 inch thick.

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