PAN-FRIED ZUCCHINI WITH ANCHOVY VINAIGRETTE
Provided by Giada De Laurentiis Bio & Top Recipes
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium-high heat. Add half of the olive oil and heat until it shimmers. Add half of the zucchini slices so they lay in one single layer. Cook until deep golden brown, about 4 minutes. Sprinkle with 1/4 teaspoon salt. Flip each slice and cook an additional 4 minutes to brown the other side. Remove to a paper towel-lined plate and continue with the remaining oil, zucchini and salt. Place drained zucchini on a platter and sprinkle with the Parmesan.
- When all the zucchini has been removed, turn off the heat and pour off all but 1 tablespoon of oil from the skillet. Add the anchovy paste and break apart with a wooden spoon until it dissolves and smells toasted. Add the capers, oregano, red pepper flakes and tomato. Squeeze in the lemon juice and stir. Spoon the tomato mixture over the zucchini and sprinkle with the chopped parsley.
ZUCCHINI AND POTATO BAKE
This is a very easy and delicious dish that I like to make as a side dish for my summer barbecues.
Provided by Jana
Categories Side Dish Vegetables Squash Zucchini
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
- Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.
Nutrition Facts : Calories 242.7 calories, Carbohydrate 35 g, Fat 9.8 g, Fiber 4.8 g, Protein 5.1 g, SaturatedFat 1.4 g, Sodium 108 mg, Sugar 3.6 g
ANCHOVIED TOMATOES, ZUCCHINI AND POTATOES
Provided by Marian Burros
Categories easy, side dish
Time 40m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Scrub but do not peel potatoes. Put in pot with water to cover; cover and cook until done, about 20 minutes.
- Mince garlic.
- Scrub, trim and slice zucchini in food processor. Wash, trim and slice tomatoes in food processor.
- Heat oil in nonstick medium-large skillet and saute garlic, zucchini and tomatoes over medium-high heat.
- Wash and dry anchovies and mince. Add to vegetables. Cook about 10 minutes.
- Drain potatoes and cut into large pieces. Add to vegetables, stirring to coat well. Season with pepper.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 3 grams, Carbohydrate 42 grams, Fat 4 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 175 milligrams, Sugar 9 grams
BRIAM (GREEK BAKED ZUCCHINI AND POTATOES)
Briam is a traditional Greek roasted vegetable dish with potatoes, zucchini, tomatoes, and red onions with lots of olive oil. It is a typical example of Greek cuisine where a few simple ingredients are turned into an utterly delicious dish with little effort. It can be served as a main course. With olive oil as the only source of fat it is a quintessential example of the Mediterranean diet, and it is vegan to boot. If preferred, serve with a hearty chunk of feta on the side.
Provided by Diana Moutsopoulos
Categories World Cuisine Recipes European Greek
Time 2h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Spread potatoes, zucchini, and red onions in a 9x13-inch baking dish, or preferably a larger one. Use 2 baking dishes if necessary. Cover with pureed tomatoes, olive oil, parsley. Season with salt and freshly ground pepper. Toss all ingredients together so that the vegetables are evenly coated.
- Bake in the preheated oven, stirring after 1 hour, until vegetables are tender and moisture has evaporated, about 90 minutes. Cool slightly before serving, or serve at room temperature.
Nutrition Facts : Calories 533.8 calories, Carbohydrate 65.8 g, Fat 28.3 g, Fiber 12.5 g, Protein 11.3 g, SaturatedFat 4 g, Sodium 141.4 mg, Sugar 16.2 g
TOMATOES WITH BASIL AND ANCHOVIES
A great tomato salad starts with great tomatoes. Buy ripe tomatoes in season from the market or farm stand, or, even better, pick them straight from the garden. The anchovies (they are rinsed briefly to tame them) are an important feature, the perfect counterpoint to the tomatoes' sweetness. Add a large handful of aromatic basil leaves just before serving.
Provided by David Tanis
Categories dinner, easy, lunch, quick, salads and dressings, appetizer, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Make the vinaigrette: Put garlic, shallot and vinegar in a small bowl. Whisk in 3 tablespoons olive oil. Season with salt and pepper.
- Put anchovies in a small bowl and cover with milk. Leave for 5 minutes, then carefully rinse with water and blot with paper towels. (Alternatively, skip the milk and simply rinse anchovies with water and blot.) Transfer to a small plate and drizzle with 1 tablespoon olive oil.
- About 5 or 10 minutes before serving, place tomatoes in a large, deep platter or low-sided serving bowl. Season generously with salt and pepper, then add vinaigrette and toss gently to coat.
- Just before serving, add the basil leaves and toss gently. Garnish with anchovy fillets and a sprinkling of crushed red pepper, if desired.
Nutrition Facts : @context http, Calories 147, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 612 milligrams, Sugar 7 grams
CURRIED ZUCCHINI AND POTATOES
A mild, quick and easy fresh tomato based curry sauce combined with fried zucchini and potatoes. The number of servings will depends on if it is served as a main dish or side.
Provided by Lorac
Categories Curries
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Combine zucchini, potatoes, turmeric and salt, let sit for 5 minutes.
- Heat oil in a large heavy skillet, sauté zucchini and potatoes over medium high heat 5 to 6 minutes until golden brown. Remove with a slotted spoon and set aside.
- Reduce heat to low, add ginger, cumin, and chili powder, and saute 2 minutes adding more oil if needed.
- Add tomatoes, sugar and water/broth, increase heat to medium high, add the reserved zucchini and potatoes and cook until the potatoes are done.
- Garnish with cilantro and serve with hot chapatis or rice.
Nutrition Facts : Calories 346.6, Fat 14.8, SaturatedFat 2, Sodium 51, Carbohydrate 50, Fiber 8.8, Sugar 8.4, Protein 8.1
TO DIE FOR ZUCCHINI AND TOMATOES !!!!
OK this is sooooooooo Good. I could eat this 3 times a night and not get sick of it. Zesty and spicy and very tasty.The tomatoes really add to the flavor
Provided by Shirl J 831
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Chop finely the onion.
- Slice the zucchini (not to thick).
- Saute the zucchini with the onion, garlic.
- Add all your seasonings.
- Saute this for a few minutes in a pan sprayed with butter pam.
- Do not saute too long as you do not want the zucchini soft.
- Add the tomatoes and simmer few minutes.
- Remove from heat and serve on plates adding parmesan cheese on top.
ZUCCHINI WITH TOMATOES AND ANCHOVIES
Number Of Ingredients 7
Steps:
- 1 Scrub the zucchini with a brush under cold running water. Trim off the ends. Cut into 1/8-inch slices. 2 Place a rack in the center of the oven. Preheat the oven to 375°F. Oil a 13 × 9 × 2-inch baking pan. Arrange the zucchini and tomatoes in overlapping rows in the pan. 3 In a medium bowl, stir together the bread crumbs, anchovies, oil, garlic, and salt and pepper to taste. Scatter the mixture over the vegetables. 4 Bake 30 minutes, or until the vegetables are tender. Let rest 10 minutes before serving. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
POTATO, ZUCCHINI AND ONION SLICES WITH FRESH HERBS
Fresh garden herbs are used to prepare this vegetable side dish. If you want to cook these in the oven with meat, adjust the oven temperature to correspond to the temperature that you are using to cook the other dishes (between 350-425°F adjusting the time necessary to cook the vegetables). Recipe adapted from The Way We Cook.
Provided by ellie_
Categories Potato
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F.
- Grease or oil 13x9-inch pan.
- Combine herbs (rosemary, chives and oregano) in small bowl.
- Using a food processor or a knife, slice potatoes, zucchini, green pepper and onion into thin slices.
- Toss vegetables.
- In prepared pan, place one layer of vegetables, sprinkle with olive oil, add some herbs and salt (if using) and pepper.
- Repeat layers (having three uneven layers).
- Cook in preheated oven for 20 minutes.
- Turn vegetables (vegetable layers will break up but that's okay).
- Continue turning vegetables until all are turned over.
- Continue cooking for 20-30 minutes or until vegetables are cooked and potatoes are golden brown.
More about "anchovied tomatoes zucchini and potatoes food"
ZUCCHINI, TOMATO AND POTATO CASSEROLE - FRUGAL MOM EH!
From frugalmomeh.com
SAUTEED ZUCCHINI AND TOMATOES - SPEND WITH PENNIES
From spendwithpennies.com
SAUTéED ZUCCHINI AND CHERRY TOMATOES - ONCE UPON A …
From onceuponachef.com
NIGEL SLATER’S RECIPES FOR TOMATOES AND ANCHOVY, AND …
From theguardian.com
ANCHOVIED TOMATOES, ZUCCHINI AND POTATOES RECIPE - NYT COOKING
From cooking.nytimes.cf
HEIRLOOM TOMATO SALAD WITH ANCHOVY VINAIGRETTE RECIPE - FOOD
From foodandwine.com
ZUCCHINI AND POTATO TOMATO SOUP RECIPE - THE LITTLE KITCHEN
From thelittlekitchen.net
ANCHOVIED TOMATOES, ZUCCHINI AND POTATOES - DINING AND COOKING
From diningandcooking.com
PAN-FRIED ZUCCHINI WITH ANCHOVY VINAIGRETTE – GIADZY
From giadzy.com
POTATO AND ANCHOVY BAKE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
ROAST POTATOES WITH TOMATOES AND ANCHOVIES | THE COOK …
From sbs.com.au
ROASTED ZUCCHINI AND TOMATOES - FORK IN THE ROAD
From forkintheroad.co
SLOW ROASTED TOMATOES WITH ANCHOVIES RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
SAUTEED ZUCCHINI AND TOMATOES | READY SET EAT
From readyseteat.com
STEAK AND SICILIAN TOMATOES - RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
MELBOURNE’S BEST PIZZAS: CITY’S TOP 10 RESTAURANTS REVEALED
From theage.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love