Sentences with phrase «until zucchini»

Add garlic and zucchini, and sauté until the zucchini is just starting to soften, about 2 minutes.

Bake / broil the second side about five minutes, or just until the zucchini looks like it's begun to soften and is slightly browned.

Bake for 20 - 30 minutes or until the zucchini is fork tender.

Cover, reduce heat, and simmer 5 to 7 minutes or until zucchini is tender.

Cook until zucchini is tender and warmed through.

Reduce heat to medium — low for 7 minutes (until zucchini is tender).

Bake on middle rack in oven about 6 minutes, then gently turn zucchini pieces over using a spatula and cook another 6 minutes or until zucchini is fork tender and lightly browned.

Then add the zucchini and cook, stirring frequently, for an additional 3 - 5 minutes, or until zucchini is tender.

Cook, stirring often until zucchini are just tender.

Cook until zucchini is softened, about 3 minutes.

Add zucchini, carrot, peppers and sauté for a 1 - 2 minutes, until zucchini is tender crisp, but not mushy!

Add the zucchini and cook a few minutes longer, until the zucchini is just beginning to brown, 3 minutes.

Add the sliced zucchini to the pan and cook for 3 to 5 more minutes, stirring occasionally until the zucchini has softened.

On a lined and greased baking sheet, place the prepped zucchini halves and bake for 20 minutes, until zucchini is tender.

Continue to cook, covered, until zucchini is just tender (3 - 5 minutes more).

Remove cover, reduce heat to medium to maintain a simmer and cook until zucchini is very tender, about 20 minutes.

Add the hot stock, bring to a boil, then reduce the heat to maintain a simmer and cook gently until the zucchini is tender but not too soft.

Bake for 60 - 90 minutes or until zucchini chips become brown and become crispy.

Place zucchini boats on a parchment - lined cookie sheet and bake until the zucchini is tender and the cheese has melted, about 12 - 15 minutes.

Add zucchini to beef and onion mixture and cook for 3 - 5 minutes longer until zucchini is cooked and softened.

Place on the hot grill, and cook, turning them often, until the zucchini are soft, and the onions have become slightly charred (10 - 15 min).

Stir in the fresh parsley, chopped chives, and minced thyme, then add the zucchini noodles and toss for 2 or 3 minutes, until zucchini are cooked through and the sauce has reduced a bit (zucchini will render some water).

I then let them sit in the marinade for about 10 - 20 minutes, or until the zucchini starts to soften and release its juices.

Spray with a bit of olive oil then put in the over for 10 - 15 minutes until the zucchini is softened.

Continue cooking until the zucchini smooshes together when you press it.

I imagine I will be baking this every week until the zucchini runs out.

salt, and cook, tossing occasionally, until the zucchini becomes tender, 4 to 5 minutes.

Increase heat to return to a simmer; cook until the zucchini and kale have softened, about 10 minutes.

Add the grated zucchini and a large pinch of salt and a few grinds of pepper, then cook, stirring occasionally, until the zucchini is cooked down and all the moisture is evaporated, about 15 minutes.

Add zucchini, and saute until zucchini is cooked through.

Cook until zucchini is softened, about 3 minutes.

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.

Combine the zucchini and corn kernels with a small amount of water in a medium skillet; cover and steam until the zucchini is tender - crisp, then remove from the heat.

Repeat the process until the zucchini no longer releases liquid.

Add the broth and simmer until zucchini is tender, about 15 minutes.

Transfer to oven and bake for 20 - 25 minutes or until zucchini is al dente.

Add zucchini, carrot, peppers and sauté for a 1 - 2 minutes, until zucchini is tender crisp, but not mushy!

Add the zucchini and red pepper flakes, and cook over medium heat, turning frequently with a spatula, until the zucchini is starting to turn golden (about 10 minutes).

Stir in zucchini and cook until zucchini softens, about 2 minutes.

Stir well until spinach just starts to wilt; then cover and cook an additional 20 — 25 minutes on low until the zucchini is tender.

salt, and cook, tossing often, until the zucchini browns in places and is just tender, about 4 minutes.

Cook, stirring occasionally, until the zucchini is crisp - tender, about 2 minutes.

In skillet heat 1 teaspoon olive oil / coconut oil, add the zoodles and sauté for 2 - 3 minutes, until the zucchini is not raw, but not soggy yet.

Cook, stirring occasionally, for about 2 minutes or until the zucchini is al dente (noodle - like) in texture.

Cover and cook until the zucchini is softened.

Simmer for about 4 minutes, stirring occasionally, until the zucchini softens and the alcohol has cooked off.

Sauté until the zucchini becomes golden brown on both sides, about 10 minutes.

We've been harvesting this seasonal gem for a few weeks now and I was waiting until our zucchini came in to share this lovely and simple «pasta» with you all.

Remove the foil and continue to bake until the zucchini is almost your desired tenderness.

Add the zucchini and 1/4 teaspoon of the cumin and cook, stirring, until the zucchini starts to soften, about 3 minutes.