Sentences with phrase «thin zucchini slices»

Raw, paper - thin zucchini slices get marinated in a lemon and garlic - infused olive oil and are finished with a sprinkle of salt and pepper and some freshly chopped basil.

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.

Using a vegetable peeler or a mandolin make thin slices of zucchini.

If you wanted to make this grain - free, you could easily swap the noodles for wide, flat thin slices of zucchini or butternut squash sliced lengthwise with a vegetable peeler.

Very thinly slice the zucchini into paper thin rounds.

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!

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

The key is making thin, fiery spiced zucchini slices as a vegan pepperoni alternative — let's calls them zucchinoni and enjoy a delicious pizza together.

wash and trim zucchini, slice zucchini lengthwise (thin but not too thin), grill until tender (careful not to burn) for approximately 1 - 2 minutes on either side (can be grilled on a barbecue or a pan grill), remove grilled zucchini to a clean plate and continue until all zucchini are grilled.

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.

• preheat oven to 375 * • slice the zucchini's very thin and set in a colander.

I took a little different approach though and sliced zucchini extremely thin to make my carpaccio.

* 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

3 C Dried Black Beans, soaked and boiled 1 Pkg Frozen Cauliflower, defrosted and microwaved 1 Bulb Garlic, roasted 2 C So Delicious Dairy Free Unsweetened Almond Milk 3 Tbsp Trader Joe's Olive Oil 3 Pkgs Button Mushrooms, chopped 2 Red Onions, chopped 5 Carrots, sliced thin 4 Large Zucchini, chopped small 1 Pkg Frozen Kale, defrosted 1 Tbsp Oregano 1 Tbsp Cumin 1 Tsp Chili Pepper Flakes 1 Tsp Cinnamon

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.

I chose a couple of medium - sized zucchini, sliced them quite thin, grilled them and then added some Prosciutto and a little bit of cheese.

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.

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.

7 small radishes, sliced paper thin 3 small zucchini, sliced paper thin 1 medium head of fennel, trimmed and sliced paper thin

INGREDIENTS 1 tbsp olive oil 1 lb mild Italian sausages, casing removed 1 lrg onion, chopped 2 cloves garlic, minced 6 cups of water 3 beef stock cubes (like Knorr)(or 6 cups of beef broth) 1/2 cup red wine 2 tomatoes, chopped 1 cup carrots, sliced thin 1 tbsp fresh basil (or 1 tsp dried) 1/2 tsp dried oregano 1 can (8 oz) tomato sauce 1 zucchini, quartered 8 oz fresh tortellini pasta (about 1/2 large pkg)

Grilled zucchini was cubed into the salad as obviously couldn't be grilled if slices were really thin.

For the fillings, I just grilled a thin slice of pumpkin for the base, then added a layer of lettuce, beetroot, grilled zucchini, eggplant & onion!

When cool, cut a slice, brush with a little cream cheese, and add a piece of grilled zucchini, a thin slice of ham, tomato and grilled slice of lemon.

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.

1 medium - large zucchini, sliced into paper thin coins 2 small fennel bulbs, trimmed and shaved paper - thin 2/3 cup /.5 oz / 15g loosely chopped fresh dill 1/3 cup / 80 ml fresh lemon juice, plus more if needed 1/3 cup / 80 ml extra virgin olive oil, plus more if needed fine grain sea salt 4 or 5 generous handfuls arugula Honey, if needed 1/2 cup / 2 oz / 60g pine nuts, toasted (I used almonds) 1/3 cup / 2 oz / 60g / feta cheese, crumbled

Carefully slice the zucchini into thin, long slices.

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

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

Next slice roma tomatoes and zucchini into evenly thin slices and layer in a pan or baking dish.

1 medium zucchini, sliced thin lengthwise 1 tomato, sliced thin Marinara Sauce Spinach Walnut Pesto Cashew Cheese Walnut Sage «Sausage»

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-...]

INGREDIENTS 250g firm tofu 500g daikon or zucchini or carrot (you can use regular noodles as well if, use soba or rice noodles for a gluten free meal) 1 tbsp maple syrup or agave syrup or honey 2 tbsp tamari or shoyu sauce 1 tbsp toasted sesame oil 1 tsp shichimi togarashi or other chilli flakes 150 g romaine lettuce, shredded 4 scallions, thinly sliced 2 avocados 2 handfuls coriander, chopped 2 handfuls beansprouts 1 tbsp toasted sesame seeds salt to taste PEANUT DRESSING 100 ml natural peanut butter 2 - 4 tbsp tamari soy (use 2 tbsp for a milder sauce - and up to 4 tbsp for a stronger punch) 2 - 4 tbsp fresh lime juice (use 2 tbsp for a milder sauce - and up to 4 tbsp for a stronger punch) 2 tbsp rape seed oil 1/2 -1 tbsp fresh ginger grated (use 1/2 tbsp for a milder sauce and 1 for a stronger punch) 2 tbsp palm sugar or brown sugar water to thin

Be careful not to slice too thin or the zucchini ribbons will break and fall apart.

Using a vegetable peeler, slice the zucchini lengthwise into thin strips, stopping when you reach the center.

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».

~ 2 tablespoons olive oil ~ 1 large clove garlic, sliced ~ pinch red pepper flakes or more to taste ~ 1 teaspoon each turmeric and curry spice blend ~ 1 teaspoon salt ~ 1/4 cup peanut butter powder ~ 1/2 cup water, stock or unsweetened tea ~ 1 each zucchini and summer squash, sliced thin with a vegetable peeler or spiralized ~ 1/2 cup bell peppers of choice (I used four mini sweet bell peppers)

Using a potato peeler, slice the two sides of each zucchini into thin flat strips, peeling until you reach the center.

What better way to use those large zucchinis then to slice them thin and use them -LSB-...]

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..

sweet potato vermicelli noodles) * 2 tablespoons organic coconut oil (or olive oil) * 2 tablespoons toasted sesame oil, divided * 1 medium onion, peeled and sliced thin * 2 cloves garlic, peeled and minced * 2 cups baby spinach * 3 carrots, peeled and julienned * 3 scallions (green parts only), sliced * 5 mushrooms, trimmed and sliced (I used organic button mushrooms) * 1/2 medium zucchini, peeled and julienned * 1/2 package (4 oz.)

Slice the sweet potato and zucchini lengthwise into thin strips using a mandoline or vegetable peeler.

Slice zucchini lengthwise into thin ribbons (but not too thin or they will fall apart on the grill).

The «ribbons» are easily made with a vegetable peeler, or if you have one, and want to get fancy, you can also use a mandoline to make long thin slices of zucchini.

Thin slices of zucchini are used into of noodles in this rendition.

In this Garden Fresh Pizza, I used 2 radishes sliced thin, 1 zucchini, 1 yellow crooked neck squash, 1 red bell pepper, a sweet onion and for the topping green scallions.