SPICY ASIAN ZUCCHINI
Simple but full of flavor, this Spicy Asian Zucchini is another wonderful, healthy side dish for you to try It's ready in under 10 minutes too!
Provided by Sherri Hagymas
Categories Side Dish
Time 12m
Number Of Ingredients 9
Steps:
- Heat sesame oil in a skillet on medium high heat.
- Add the zucchini and garlic and saute for about 5-7 minutes or until desired tenderness
- Place zucchini on a plate.
- Combine the soy sauce, sriracha, and honey and whisk together until combined.
- Pour the mixture over the sauteed zucchini and toss to combine.
- Sprinkle with green onions
- Serve warm or at room temperature.
Nutrition Facts : Calories 85 kcal, Carbohydrate 5 g, Protein 2 g, Fat 6 g, Sodium 663 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
ASIAN-STYLE ZUCCHINI
Thick zucchini slices are lightly browned in butter and cooked with soy sauce and sesame seeds. This makes a fabulous summer side dish!
Provided by TRINITYJAE
Categories Side Dish Vegetables Squash Zucchini
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Melt the butter in a skillet over medium heat. Stir in the zucchini, and cook until lightly browned. Sprinkle with soy sauce and sesame seeds. Season with garlic powder and pepper, and continue cooking until zucchini is well coated and tender.
Nutrition Facts : Calories 53.4 calories, Carbohydrate 4.7 g, Cholesterol 2.7 mg, Fat 3.4 g, Fiber 1.6 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 466.9 mg, Sugar 1.6 g
GRILLED ZUCCHINI AND SQUASH WITH BROWN SUGAR-BOURBON PUMPKIN SEEDS
Provided by James Briscione
Categories side-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat a grill for cooking over medium-high heat. In a large bowl, combine the olive oil, dried parsley, garlic powder and vinegar. Mix well to combine and set the marinade aside while you prepare the vegetables.
- Trim the ends from the zucchini and slice lengthwise 1/4- to 1/2-inch thick (if the zucchini are more than 4 to 5 inches in length, cut in half before slicing). Add the vegetables to the marinade and toss well to coat. Set aside for 10 minutes to allow flavors to meld.
- Remove the zucchini from the marinade and sprinkle with salt and pepper. Grill the zucchini until just tender, about 2 minutes per side. Arrange on a platter and garnish with the Brown Sugar-Bourbon Pumpkin Seeds, cilantro and queso fresco, if using.
- Preheat a grill for cooking over medium heat.
- Put a medium cast-iron pan on the grill and add the olive oil. Heat the oil, then add the pumpkin seeds and brown sugar seasoning and stir to coat. Toast, stirring often, until lightly browned, 8 to 10 minutes. Transfer to a bowl and cool completely, then store in an airtight container at room temperature up to 2 weeks.
SWEET & SPICY ROASTED KABOCHA SQUASH
From Just Hungry, but modified to cut the spiciness a bit. I just started getting to know winter squashes, and kabocha has become my favorite. It's fairly small, nicely sweet, and the skin is so thin that you don't need to peel it. This is a really easy way of preparing it.
Provided by IngridH
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F Line a baking sheet with a silicon baking liner or parchment paper.
- De-seed and cut the squash into slices about 1/4 inch thick.
- Combine all the dry ingredients. Toss the squash slices in this until coated thoroughly. Add the soy sauce and toss well again.
- Spread the slices in a singler layer on the baking sheet and drizzle them with the oil.
- Bake in the preheated oven for 15 minutes, then turn over, drizzle with more oil and sprinkle more sugar, and bake for an additional 10-15 minutes.
- Serve hot or at room temperature.
SPICED WINTER SQUASH WITH FENNEL
Warm spices, a little olive oil and less than an hour in the oven transform fall vegetables into a tasty side dish. From Bon Appetit.
Provided by CulinaryQueen
Categories Onions
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Position rack in bottom third of oven and preheat to 425F/220°C.
- The squash should be peeled, halved lengthwise, seeded and cut into 1" pieces.
- Trim the fennel and cut lengthwise into 1" wedges.
- Peel onions and leaving root end intact, cut into 1/2" wedges.
- Place all the cut-up vegetables into a large mixing bowl. Set aside.
- In a glass bowl or measuring cup, combine the olive oil, cumin, cinnamon, paprika, turmeric, salt and pepper. Mix to blend.
- Pour the spice mix over the veggies and toss to coat.
- Grease a roasting pan with the 1 tablespoon of oil and then tip the vegetables into the pan and spread evenly. Use a rubber spatula to get the remaining oil and spices out of the bowl.
- Roast until the vegetables are tender and browned, turning once or twice, about 45 minutes.
- Serve and enjoy!
Nutrition Facts : Calories 389.5, Fat 21, SaturatedFat 2.9, Sodium 194.5, Carbohydrate 53, Fiber 10.7, Sugar 11.1, Protein 5.3
EASY GRILLED SQUASH
This is grilled butternut squash recipe is one of my favorite ways to cook with fresh produce. I usually make it when I am grilling steak or chicken. -Esther Horst, Monterey, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the oil, garlic, salt and pepper. Brush over squash slices., Grill squash, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until tender.
Nutrition Facts : Calories 178 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 156mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 7g fiber), Protein 2g protein. Diabetic Exchanges
SPICED WINTER SQUASH WITH FENNEL
My brother made this from a recipe my SIL got on-line. It's originally from Bon Appetit. I loved the way the fennel and squash tasted, asked her for the recipe, and here it is! Good fall recipe, for Thanksgiving or Christmas (which is what my brother made it for). We never celebrate Christmas on Christmas which is why I'm able to post it early.
Provided by Kumquat the Cats fr
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Position rack in bottom third of oven and preheat to 450°F.
- Combine squash, fennel and onion on heavy large rimmed baking sheet. Add oil and toss to coat.
- Mix all spices in small bowl to blend. Sprinkle spice mixture over vegetables and toss to coat.
- Sprinkle generously with salt and pepper.
- Roast until vegetables are tender and browned, turning once, about 45 minutes.
- Transfer to shallow dish and serve.
Nutrition Facts : Calories 147, Fat 4, SaturatedFat 0.6, Sodium 46.1, Carbohydrate 29.2, Fiber 6.4, Sugar 5.4, Protein 3
ASIAN SPICED GRILLED SQUASH
Make and share this Asian Spiced Grilled Squash recipe from Food.com.
Provided by Good Vibe Goddess
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat grill to High.
- Peel squash, remove and discard seeds. Cut crosswise into 1/2" thick slices.
- Place butter in a small saucepan and melt over medium heat. Add garlic, scallion and sesame seeds. Cook about 1 minute- do not let garlic brown.
- Stir in maple syrup and soy sauce. Bring to a boil and let boil 1 minute.
- Brush squash slices with sauce.
- Place squash on hot grill, close lid and cook for 2-3 minutes, basting once. Turn squash over and cook 2-3 more minutes, basting once.
- Serve with remaining sauce, adding to any juices that may have run off into the drip pan.
Nutrition Facts : Calories 172.8, Fat 7.1, SaturatedFat 3.9, Cholesterol 15.3, Sodium 261, Carbohydrate 28.2, Fiber 3.8, Sugar 9.9, Protein 2.8
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- Brush both sides of the squash slices with the coconut sugar mixture. Place the squash on an oiled grate, and grill, uncovered and turning often, until tender and golden brown, 8 to 12 minutes, depending on the thickness. To prevent the sugar from burning, rotate the squash pieces, as needed, from hot to cool spots on the grill.
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- Prepare a grill for medium-high heat. Cut each squash in half lengthwise, then score cut sides in a ¼" crosshatch pattern with the tip of your knife. Toss squash and 1 tsp. salt in a colander; set over a bowl. Let sit 10 minutes, then pat dry with paper towels.
- Meanwhile, combine honey, vinegar, soy sauce, and chili paste in a small saucepan. Bring to a simmer over medium-high heat and cook, stirring occasionally, until reduced by half and slightly thickened (just shy of syrupy), 5–7 minutes. Remove from heat. Stir in 1 Tbsp. oil.
- Toss squash with remaining 1 Tbsp. oil in a large baking dish or plate. Turn squash cut side up, then brush with glaze.
- Grill squash cut side down until just beginning to char around the edges, about 3 minutes. Continue to grill, turning every minute or so and brushing squash with glaze on cut sides, until just tender and cut sides are lightly charred and shiny from the glaze, 6–8 minutes total. (Reserve any leftover glaze.) Transfer squash to a platter.
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