Not exact matches
While these cook chop the cherry tomatoes
into quarters and the
zucchini into thin
half moons.
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.
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
Mediterranean Patties with dill cucumber sauce, sauteed
zucchini (double the patties, and freeze
half after forming
into the patty shape.)
I followed this with lemon lavender shortbread and chocolate chip
zucchini muffins and by 9:30 was ready and loaded
into the car for the
half hour trip.
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
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
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.
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
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.
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-...]
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)
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
6 medium
zucchini and / or yellow summer squash,
halved lengthwise and cut across
into 3/8 inch slices (about 7 cups)
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
Dice the pepper, chop the parsley and garlic, slice the tomatoes and cut the
zucchini into half moon slices.
Cumin Lime Roasted Veggies (serves 2 - 3) 4 cups of your fav veggies chopped
into bite - sized pieces (I used mushrooms,
zucchini & bell pepper) 1 - 2 tbsp of olive oil (I used 1 tbsp olive oil + 1 tbsp of water) 1 large clove of garlic, minced 1 tsp of cumin a sprinkle of coarse sea salt & pepper the juice of
half a lime
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
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
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 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 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
Stir
half of the flour mixture
into the egg mixture until smooth, then add the grated
zucchini, stirring until smooth, followed by the remaining flour mixture.
3 medium
zucchini (I used one small and one huge), sliced lengthwise and then thinly sliced
into half - moons
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)
Slice
zucchini into 1/4» - thick
half moons.
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.
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)
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
1/2 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
6 firm plum tomatoes 1 red bell pepper, stemmed, seeded, and cut
into 1 / 2 - inch strips 1 large onion, cut lengthwise
into 1 / 2 - inch strips 2 small
zucchini,
halved lengthwise 2 tablespoons olive oil 1 tablespoon chopped fresh basil 1/2 teaspoon dried thyme 1/2 teaspoon minced garlic 1 teaspoon kosher salt Freshly ground black pepper 4 large eggs 1/2 cup whole milk 1 cup shredded sardo or gruyère cheese 1 cup fresh breadcrumbs 2 tablespoons grated Parmesan 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.
Chop
zucchini into rounds and then in
half again.
Chop the
zucchini into rounds and then in
half again.
Instead of the broccoli and green beans, I used 4 fresh
zucchini, cut in
half and then cut
into slices.
Cut or tear them
into larger pieces so that, even in their softness, they retain some structural integrity — kale leaves can be stripped of their stems and torn in
half; small
zucchini can be quartered; beans can be left whole.
Knife Noodles: 1 1/2 cup all purpose flour 1/2 teaspoon salt 1 teaspoon vegetable oil 1/2 cup cold water Soup: 2 quarts vegetable stock 1/2 onion, thinly sliced 2 scallions, thinly sliced 6 cloves garlic, peeled and roughly chopped 2 inch piece ginger, peeled and thickly sliced 1/2 teaspoon salt 1 medium potato (white or yukon gold), peeled, thinly sliced, and cut
into half circles 1 medium (Korean if possible)
zucchini, thinly sliced and cut
into half circles Garnish: 1 - 2 scallions (green only), thinly sliced 1 teaspoon toasted sesame seeds, ground coarsely 1/4 teaspoon gochugaru (Korean red pepper powder), to taste
Cut the carrot and
zucchini into bite - sized sticks, then toss them with
half the olive oil and the sage.
1 small
zucchini (about 6 ounces), thinly sliced lengthwise, then cut lengthwise
into very thin strips, and then
halved crosswise
Ingredients 1 pound pasta 1/2 large red onion, sliced 2 medium carrots, cut
into thin matchsticks 1 pint tiny tomatoes,
halved 1 medium
zucchini, cut
into thin matchsticks 1 pound eggplant, skin on, cut
into cubes 1/4 teaspoon salt 2 1/2 tablespoons chopped fresh thyme leaves 3 cloves garlic, minced 2 tablespoons lemon juice 3 tablespoons balsamic vinegar 1/2 teaspoon red pepper flakes (optional) Salt and black pepper
2 small
zucchini, cut lengthwise
into 1/2 inch slices (very small squash can be cut down the middle and grilled in
halves)