Sentences with phrase «zucchini halves in»

Place zucchini halves in to a baking dish.

Not exact matches

Added oil to sauté the onion a bit then tossed in some chopped zucchini, yellow squash, carrots, summer squash, celery, the leftover half of a butternut squash I found in the fridge, half a chopped green bell pepper (I love bell pepper in my chili!)

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

Using the pre-cooked thin bacon (found in the breakfast meats section of the grocery store), wrap about 3 pieces of bacon around each zucchini half.

Chop ends off of zucchini and cut zucchini in half.

Place the zucchini tray in the oven beneath the fish at half of the carps baking time, just to let the heat work on the slices but to leave the juicy and crisp /

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

Start by cutting the zucchini in half and steaming them.

When the tortilla is almost fully cooked, they spread some meat or vegetable filling on it (my personal favourites are sauteed zucchini blossoms or white button mushrooms), then they'll add a handful of shreded mozzarella - like cheese (Queso oaxaca), and finally the tortilla is folded in half.

Cut zucchini in half lengthwise and using a small spoon or melon baller, scoop out flesh, leaving 1/4 ″ thick.

I had eaten zucchini bread in the past but never made it myself so I took to my cookbooks and decided on a recipe and I chose to make half of the batch into muffins and the other half into a loaf.

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.

Once the veggies are tender, add in the 4 C. Unsalted Chicken Stock, 2 C. Water, 2 C. Cooked & Cubed Chicken Breast, 1 C. Peas (Fresh or Frozen), 1 C. Zucchini, half of the Fresh Basil, 2 Tbsp.

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.

Trim the zucchini by cutting crosswise in half, then cutting each piece into 1 / 4 - inch sticks.

pieces 2 medium zucchini, trimmed, cut in half, lengthwise, and then cut into 1/2 - in.

Ingredients half a cup quinoa, rinsed under running water filtered water and a pinch of whole sea salt (to cook the quinoa) 1 medium zucchini, trimmed, peeled and sliced half a head of Romanesco broccoli, washed, broken into bite - sized florets and cooked in salted boiling water for 3 - 5 minutes (they should stay crunchy) a large -LSB-...]

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 pieces).

For the salad: 1 1/2 lbs zucchini 1 lb cherry or grape tomatoes, sliced in half 1/2 lb cucumber, sliced into half moons (about 1 1/2 cups) 1/2 cup finely diced red onion 1/2 cup roasted, salted peanuts 1 cup fresh herbs, such as: Thai basil, mint, cilantro (or a mix of all three), chopped

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.

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.

On top of each, arrange 3 slices of zucchini, 3 cherry tomato halves, and 6 walnut pieces in a pinwheel design and place 1 walnut in the center.

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.

Arrange half of the zucchini slices in the pan.

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 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 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

Clean and dry the zucchini and slice lengthwise in half.

Cut each zucchini in half and then 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 oZucchini 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 ozucchini, 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

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.

In a quiche pan, arrange half of the drained zucchini slices, sprinkle some cheese on top of them, top with the remaining zucchini slices and pour the milk mixture over them.

For the prettiest presentation, do not trim the ends of the zucchini — simply rinse and dry well, then slice in half.

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.

I knew I hit the jackpot when my self - described zucchini - hating son (M) sat in front of a plate of these baked zucchini fries and plowed through half of them in one sitting.

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

Made these today one and a half times the recipe, and had to add in some carrots as I didn't have enough zucchini.