Sentences with phrase «zucchini lengthwise»

Slice zucchini lengthwise.

I sliced the eggplant and zucchini lengthwise, and then cut the slices to fit the sandwich.

Spiralize (order here) your zucchini and spread out on the pans and sprinkle them with salt, if you don't have one you can use a peeler to make noodles by running your peeler down the zucchini lengthwise.

Slice the zucchini lengthwise into 1 / 4 - inch slices too.

Create zucchini noodles with a spiralizer according to your model's instructions or peel the zucchini lengthwise into noodles using a vegetable peeler.

But you can also use a mandolin to thinly slice the zucchini lengthwise.

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

Halve zucchini lengthwise, slicing into thick half moons.

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

Cut the zucchini lengthwise into slices 2 - 3 cm in thickness and lay them out on a large baking sheet.

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

Cut the zucchini lengthwise and scoop out the center with a spoon or ice cream scoop.

Mandolin slice your zucchini lengthwise to make your lasagna «noodles».

Thinly shave the zucchini lengthwise with a v - slicer (or mandoline or sharp knife).

Make the salad: Slice the zucchini lengthwise, on a mandolin or by hand, into 1/8 inch thick slices.

Spiralize (order here) your zucchini and spread out on the pans and sprinkle them with salt, if you don't have one you can use a peeler to make noodles by running your peeler down the zucchini lengthwise.

Alternatively, carefully cut zucchini lengthwise into long thin noodles with vegetable peeler, stopping when seeds are visible; set aside.

Trim and slice the zucchini lengthwise, about 1/4» thick.

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.

In the meantime slice one zucchini lengthwise using a mandolin.

Using a mandoline, thinly slice the zucchini lengthwise into ⅛ - inch thick strips.

Thread zucchini lengthwise onto remaining 6 skewers (5 slices per skewer).

All you need to do for this recipe is: cut the zucchini lengthwise and eggplant crosswise into 1/3 to 1/2 inch slices.

Slice your zucchinis lengthwise into roughly 1⁄2 - inch slices, and line them up on the sheet pan (or two).

Not exact matches

For the zucchini: Trim zucchini and cut lengthwise into 1 / 2 - inch - thick slices.

To dice zucchini, cut off each end of zucchini and cut lengthwise in about 1/2 inch slices.

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.

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

Slice the eggplant, zucchini and potato, lengthwise, into approximately 1/4 inch thick slices.

Using a mandolin or a very sharp knife, slice zucchini into very thin lengthwise slices.

5 tablespoons Tessemae's Zesty Ranch 3 teaspoons almond butter 2 bunches Tuscan kale, ribs & stems removed, leaves chopped (about 4 cups) 1/2 cup toasted chopped pecans 1 small zucchini, trimmed and thinly sliced lengthwise on a mandolin 2 cups cauliflower florets, thinly sliced on a mandolin 1 cup red and yellow grape tomatoes, halved 1 cup trimmed baby arugula 2 cups cooked sliced chicken breast and / or thighs

1 red bell pepper, quartered 1 yellow squash, sliced lengthwise into 1/2» thick pieces 1 zucchini, sliced lengthwise into 1/2» thick pieces 1 japanese eggplant, sliced lengthwise into 1/2» thick pieces 4 cremini mushrooms 4 oz asparagus 3 scallions 2 Tbsp olive oil 1 Tbsp balsamic vinegar 1 garlic clove, minced 1 Tbsp chopped fresh Italian parsley 1 Tbsp chopped fresh basil 1 tsp finely chopped fresh rosemary 1/4 tsp salt Freshly ground black pepper

Zucchini boats made by slicing squash lengthwise and scooping out the seeds to make a canoe.

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

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.

For orzo 1 cup whole wheat orzo 1 zucchini, trimmed, quartered lengthwise and deseeded 3 tablespoons plus 1 teaspoon olive oil 3 garlic cloves, peeled and smashed 1/4 teaspoon kosher salt plus more for cooking water and seasoning 1/4 teaspoon black pepper plus more for seasoning 4 ounces goat cheese, crumbled 1/4 cup fresh basil, thinly sliced

Wash zucchini, cut in half lengthwise, and thinly slice into half - moons.

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)

1/2 cup of wheat berries (cook according to package directions — I used Bob's Red Mill) Olive oil 2 small or 1 medium zucchini, diced 1 small yellow onion, finely diced 1 - 14 oz can of dark red kidney beans, drained and rinsed well 4 large kale leaves, stem removed, washed and chopped 4 large bell peppers, halved lengthwise, seeded and membrane removed Protein of choice — I used about 1 lb of turkey sausage, casing removed 1 teaspoon of fennel seeds (I like the pairing with the sausage) Salt and pepper

1 zucchini, cleaned and sliced lengthwise (three slices) 1 large Vidalia onion, chopped 1 medium green tomato, sliced into 1/4 ″ thick rounds 2 romaine lettuce leaves, cleaned 2 sandwich size ciabatta loaves 1/4 c cornmeal 1/4 c Basil Pecan Pesto 1/4 c Veganaise olive oil vegetable oil salt pepper paper bag

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).

Squash: 4 cups pattypan (flying saucer) squash, halved lengthwise 3 cups baby zucchini, trimmed 2 teaspoons EVOO 1/4 teaspoon salt 1/4 teaspoon pepper

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)

2 pounds zucchini — ends trimmed, quartered lengthwise then thinly sliced 1 pound Yukon Gold or Red Bliss potatoes — unpeeled, diced small 2 medium leeks (2 cups)-- trimmed, thinly sliced white and light green portions, then rinsed well 1 cup celery — trimmed, diced small 2 tablespoons garlic, roughly chopped To season — Kosher or sea salt & ground black pepper

For salad 2 medium zucchini, cut lengthwise into 1 / 4 - inch - thick slices 24 asparagus spears, trimmed 1 tablespoon olive oil 1/4 teaspoon salt 1/4 teaspoon black pepper 1 head red leaf lettuce, washed and torn into pieces 1 handful fresh mint leaves, roughly chopped 1 handful fresh cilantro, roughly chopped 2 medium carrots, peeled and grated