Place 1/4 cup of the enchilada sauce on the bottom of a large (or 2 small) baking dish, and place
zucchini halves cut side up.
Not exact matches
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
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
Chop ends off of
zucchini and
cut zucchini in
half.
7 to 8 pound roasting chicken whole Fresh thyme (small bunch) 4 to 5 fresh limes
halved Garlic powder to taste Onion powder to taste Parsley to taste Sea salt and fresh ground black pepper to taste Extra virgin olive oil (enough to coat the entire chicken and vegetables) 2 bell peppers (orange and yellow) each
cut in four pieces with seeds removed 1 white onion
cut four pieces 1 to 2
zucchinis washed and sliced with skin on in
half in wide slices
250 g peeled potatoes 1 large
zucchini, cleaned and
cut into pieces 1 clove of garlic, peeled and
cut into
halves 2 - 3 cm fresh ginger root, peeled and chopped 2 tablespoons extra virgin olive oil 2 tablespoons shoyu a pinch of Himalayan salt freshly ground white pepper, to taste 1 teaspoon vegetable stock powder 200 ml unsweetened and unflavoured oat milk 150 g plain tofu 2 tablespoons nutritional yeast flakes 3 teaspoons mild curry powder a handful of fresh basil, cleaned a few fresh thyme sprigs, cleaned 4 teaspoons agar agar powder mixed with 100 ml unsweetened and unflavoured oat milk 50 - 60 g vegan ham, chopped
Start by
cutting the
zucchini in
half and steaming them.
1/2 lb bite sized pasta cooked according to package directions 2 sweet Italian turkey sausage links 1 small butternut squash or 1/2 large, peeled, seeded and
cut into bite sized chunks 1 large onions, sliced into
half circles 2 medium
zucchini,
cut into bite sized chunks 8 oz portabello mushrooms, sliced (feel free to use any mushrooms available) 1/2 c grated Parmesan cheese extra virgin olive oil
Cut zucchini in
half lengthwise and using a small spoon or melon baller, scoop out flesh, leaving 1/4 ″ thick.
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
While the filling is cooking, slice the
zucchini in
half lengthwise (
cut off the hard top) and use a teaspoon to scoop out the soft centers.
Trim both ends off
zucchini;
cut in
half lengthwise.
Wash
zucchini,
cut in
half lengthwise, and thinly slice into
half - moons.
Ingredients 1 — 1 1/2 cups asparagus, chopped into 2 - inch bites 1 bell pepper, chopped (I used yellow) 1 small
zucchini, chopped 3/4 cup cherry tomatoes,
cut in
half 1/4 cup plus 1 Tbsp Italian dressing (You may decide you need more salad dressing, so keep the bottle handy) 1/2 tsp kosher salt 10 oz.
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
Trim the
zucchini by
cutting crosswise in
half, then
cutting each piece into 1 / 4 - inch sticks.
Slice
zucchinis,
halve mushrooms and
cut corn into 2 cm / 1 inch pieces.
pieces 2 medium
zucchini, trimmed,
cut in
half, lengthwise, and then
cut into 1/2 - in.
12 to 16 ounces penne pasta 1 1/2 cups small broccoli florets 1 small carrot, thinly sliced 1 small
zucchini or yellow squash,
cut into 1 / 4 - inch cubes 1/2 cup raw cashews, soaked overnight and drained 2 garlic cloves, crushed 1 cup hot vegetable broth or water (more if needed) 1 - 2 ripe Haas avocados,
halved and pitted 2 scallions, chopped 2 tablespoons lemon juice 1/2 teaspoon salt Ground black pepper Plain unsweetened almond milk (if needed) 1 cup grape tomatoes,
halved lengthwise 1/3 cup chopped fresh basil leaves or parsley Whole fresh basil leaves (for garnish)
I cooked the onion and the
cut up chicken together in the pan, added a can of drained black beans,
half a bell pep, and 2
zucchini in at the same time.
Cut 3 of the zucchini in half lengthwise and cut out the middle so the remaining zucchini is approximately 1/8 to 1/4 inch thick (save the inside piece
Cut 3 of the
zucchini in
half lengthwise and
cut out the middle so the remaining zucchini is approximately 1/8 to 1/4 inch thick (save the inside piece
cut out the middle so the remaining
zucchini is approximately 1/8 to 1/4 inch thick (save the inside pieces).
Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz
zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes,
cut in
half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.
Cut zucchini in
half lengthwise; scoop out pulp, leaving a 1 / 4 - inch - thick shell.
6 medium
zucchini and / or yellow summer squash,
halved lengthwise and
cut across into 3/8 inch slices (about 7 cups)
I did
cut the
zucchini slices in
half as I felt they were outsized compared to the other ingredients, but the lengthwise slices are a nice touch.
Cut zucchini in
half crosswise, then in
half lengthwise.
Didn't want to take out my mandoline so I
cut the
zucchini in
half crosswise and used a vegetable peeler.
Might want to
cut the
zucchini in
half before slicing it.
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
Personally, I
cut the
zucchini quantity in
half.
Dice the pepper, chop the parsley and garlic, slice the tomatoes and
cut the
zucchini into
half moon slices.
For serving 2 tablespoons olive oil 1 garlic clove, minced 1 cup
halved cherry tomatoes 1
zucchini, trimmed and
cut into ribbons 4 ounces fresh mozzarella, torn into pieces 1 tablespoon minced chives 1/2 teaspoon kosher salt 1/4 teaspoon black pepper
Finally, I substituted
zucchini for sweet potato to
cut down on the carbs (but still used noodles; maybe
half of what was recommended).
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
Cut the ends off of the zucchini, cut it in half and then scoop out the seeds with something like a melon baller, a teaspoon or anything you can find to scrape out the see
Cut the ends off of the
zucchini,
cut it in half and then scoop out the seeds with something like a melon baller, a teaspoon or anything you can find to scrape out the see
cut it in
half and then scoop out the seeds with something like a melon baller, a teaspoon or anything you can find to scrape out the seeds.
Adding
zucchini to your porridge is a genius way to incorporate more vegetables into your diet, plus
cuts the calories in
half.
Cut zucchini in half cross-wise, then cut each half lengthwise into 1/4» thick slic
Cut zucchini in
half cross-wise, then
cut each half lengthwise into 1/4» thick slic
cut each
half lengthwise into 1/4» thick slices.
Cut each
zucchini and squash in
half crosswise.
Stir - Fry Vegetables 1 1/2 cups cabbage, in 1 - inch pieces 4 green onions, in 1 1/2 - inch pieces 1/2 large onion, 1/2 - inch slices 1 small
zucchini,
halved lengthwise,
cut across in 1/2 - inch slices 1 small carrot,
cut diagonally in 1 / 8 - inch slices 6 large white or brown mushrooms, 1/4 - inch slices
Cut each zucchini in half and then cut them lengthwise into 1» piec
Cut each
zucchini in
half and then
cut them lengthwise into 1» piec
cut them lengthwise into 1» pieces.
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
ingredients QUINOA RISOTTO WITH
ZUCCHINI AND TOMATOES 3 tablespoons olive oil (plus more to garnish) 3 scallions (finely sliced, whites and greens divided) 2 cloves garlic (minced, or grated on microplane) 1 zucchini (cut into small dice) 1 cup white quinoa (rinsed) 1 cup white wine 1 1/2 cups vegetable stock (warm, divided) 1 can cannellini beans (drained, rinsed, 15 - ounces) 1/3 cup Parmigiano - Reggiano (grated) 1 cup grape tomatoes
ZUCCHINI AND TOMATOES 3 tablespoons olive oil (plus more to garnish) 3 scallions (finely sliced, whites and greens divided) 2 cloves garlic (minced, or grated on microplane) 1
zucchini (cut into small dice) 1 cup white quinoa (rinsed) 1 cup white wine 1 1/2 cups vegetable stock (warm, divided) 1 can cannellini beans (drained, rinsed, 15 - ounces) 1/3 cup Parmigiano - Reggiano (grated) 1 cup grape tomatoes
zucchini (
cut into small dice) 1 cup white quinoa (rinsed) 1 cup white wine 1 1/2 cups vegetable stock (warm, divided) 1 can cannellini beans (drained, rinsed, 15 - ounces) 1/3 cup Parmigiano - Reggiano (grated) 1 cup grape tomatoes (
halved)
Pin It Just
cut a
zucchini in
half lengthwise and trim a little off the bottom so it sit still in a baking dish *** Scoop out the center where the seeds are with a spoon *** Brush the surface with a... Continue Reading →
Cut zucchini in
half lengthwise and use a spoon to hollow out the insides.
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.
Cut the
zucchini in
half crosswise.
ingredients DAIRY FREE PARMESAN CHEESE: 1 cup cashews 1/4 cup nutritional yeast 1/2 teaspoon garlic powder 3/4 teaspoon Kosher salt ROASTED VEGETABLES: 1 green
zucchini (quartered lengthwise,
cut into 1 / 2 - inch slices) 1 pint cherry tomatoes (
halved lengthwise) 1/4 cup olive oil Kosher salt and freshly ground black pepper 1/2 pound rigatoni DAIRY FREE CHEESE SAUCE: 4 tablespoons olive oil 2 cloves garlic (peeled, minced) 4 tablespoons all - purpose flour 2 and 1/2 cups cashew milk 1 tablespoon hot sauce 1/4 cup parsley (chopped)
Cut the
zucchinis in
half lengthwise and place face up on a cookie sheet.
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 Kabocha squash,
cut in
half with seeds removed 1/4 red onion, diced 1 cup
zucchini, diced 1/2 cup bell pepper, diced 1 tablespoon extra virgin olive oil 2 teaspoons fresh rosemary, minced Salt and pepper, to taste