LEMON-BASIL CHICKEN WITH ZUCCHINI NOODLES
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Spread 1/4 cup flour on a large plate. Season the chicken with salt and pepper, then dredge in the flour and shake off the excess. Heat a large nonstick skillet over medium-high heat. Add the olive oil and heat until shimmering, then add the chicken and cook until golden and almost cooked through, 5 to 6 minutes per side.
- Push the chicken to the edges of the skillet, add the shallot and basil stems to the middle and cook until softened but not browned, about 1 minute. Stir in the remaining 1 tablespoon flour and cook 1 minute. Add the chicken broth and lemon juice and bring to a boil, scraping up any browned bits. Reduce the heat and simmer, turning the chicken occasionally, until cooked through and the sauce is thick, 3 to 4 minutes. Turn off the heat and swirl in 2 tablespoons butter until melted. Add the lemon zest and season with salt and pepper.
- Melt the remaining 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the zucchini noodles and season with salt and pepper; cook, stirring occasionally, until just softened, 2 to 3 minutes. Toss in half the torn basil. Divide among plates and top with the chicken, lemon sauce, remaining basil and red pepper flakes.
ZUCCHINI AND BASIL SOUP
Blend a little potato into this soup for a rich and creamy texture.
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until soft, 3 to 5 minutes. Add the potatoes, thyme, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a boil, then reduce the heat and simmer for 10 minutes.
- Add the zucchini, bring back to a simmer and cook until tender, about 10 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. Stir the basil into the soup and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
- Reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
- Serve hot and garnish with a sprinkle of almonds, basil leaves and a drizzle of oil.
CREAMED ZUCCHINI WITH GARLIC & BASIL
Made simply with grated zucchini, butter and cream, this creamed zucchini makes an easy and elegant summer dish.
Categories Vegetables & Sides
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Grate the zucchini by hand with a box grater or in a food processor fitted with the shredding disk. Wrap the shredded zucchini in a clean kitchen towel and wring out as much excess water as possible. Repeat a few times, replacing the towel if necessary.
- Melt the butter in a large skillet over medium-high heat. Add the shredded zucchini and garlic and cook, stirring frequently, until the zucchini is tender, about 6 minutes. Turn the heat down to low; add the heavy cream, salt, pepper and basil and simmer until the cream is absorbed. Taste and adjust seasoning if necessary. Serve warm.
- Make Ahead Instructions: The whole recipe ahead of time. Just cover and refrigerate. You can reheat it in the microwave right before serving.
Nutrition Facts : Calories 179, Fat 16g, Carbohydrate 8g, Protein 3g, SaturatedFat 10g, Sugar 5g, Fiber 2g, Sodium 461mg, Cholesterol 49mg
ZUCCHINI-BASIL SOUP
Provided by Shelley Wiseman
Categories Soup/Stew Blender Food Processor Herb Appetizer Vegetarian Lunch Basil Squash Zucchini Summer Healthy Vegan Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Julienne skin (only) from half of zucchini with slicer; toss with 1/2 teaspoon salt and drain in a sieve until wilted, at least 20 minutes. Coarsely chop remaining zucchini.
- Cook onion and garlic in oil in a 3- to 4-quarts heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes. Add chopped zucchini and 1 teaspoon salt and cook, stirring occasionally, 5 minutes. Add 3 cups water and simmer, partially covered, until tender, about 15 minutes. Purée soup with basil in 2 batches in a blender (use caution when blending hot liquids).
- Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute. Drain in a sieve set over a bowl (use liquid to thin soup if necessary).
- Season soup with salt and pepper. Serve in shallow bowls with julienned zucchini mounded on top.
HEATHER'S ZUCCHINI NOODLES WITH BASIL-PUMPKIN SEED PESTO
Fresh, raw zucchini noodles tossed with basil pesto and cherry tomatoes make a light, healthy meal. Make this recipe for lunch or dinner, or serve it as a side! Recipe yields 4 generous main dish servings.
Provided by Cookie and Kate
Categories Entree
Time 20m
Number Of Ingredients 12
Steps:
- To prepare the pesto: In a food processor, combine the onion (if using, see notes), garlic, basil, toasted pepitas, olive oil, vinegar and red pepper flakes. Blend until smooth and season with salt, to taste (I added about 1/2 teaspoon-if the mixture tastes overwhelmingly oniony, don't worry, it will mellow in a few minutes. I added another teaspoon of vinegar to help balance the flavors).
- To prepare the noodles: Spiralize the zucchini with a spiralizer (here's how), or turn the zucchini into noodles with a julienne peeler, or grate the zucchini the long way on a large box grater. Toss the zucchini with pesto until well coated, and season with salt (I added another 1/4 teaspoon).
- Transfer the pesto noodles to a large platter and sprinkle with the cherry tomatoes. Tuck the fresh basil in to the corners to garnish.
Nutrition Facts : Calories 221 calories, Sugar 3.4 g, Sodium 298.6 mg, Fat 19.7 g, SaturatedFat 2.8 g, TransFat 0 g, Carbohydrate 11.1 g, Fiber 4 g, Protein 2.8 g, Cholesterol 0 mg
ZUCCHINI PIZZA WITH BASIL MINT PESTO
Steps:
- For the pizza dough: Mix together the flour, salt and yeast in a bowl, then stir in 350 grams (1 1/2 cups) water until combined. Cover with plastic wrap and put it down for an 18- to 24-hour nap at room temperature until it's doubled in sized and bubbling.
- For the pizza toppings: Preheat the grill with a pizza stone over medium-high heat. (If you don't have a pizza stone, you can use a baking sheet.)
- Combine the pine nuts, garlic, basil, mint, crushed red pepper, juice of half a lemon, 1/4 teaspoon salt, a few turns of black pepper and the Parmesan in a food processor and pulse to a coarse crumb. With the processor running, drizzle in the olive oil and blend until smooth. Taste and adjust the seasonings as desired.
- Divide the pizza dough in half. On a floured pizza peel or baking sheet, flatten out one half of the dough into a 10- to 11-inch round. Spread with a thin layer of the pesto and top with half of the mozzarella. Bring it out to the grill. Grill the zucchini and remaining lemon half on the grates until charred, a few minutes. Add half the zucchini to the pizza and slide it onto the pizza stone. Close the grill and cook until the bottom is browned and cheese is melty, 6 to 9 minutes. Drizzle with more pesto, squeeze with juice from the charred lemon and add more Parmesan, crushed red pepper and basil and serve.
- Repeat with the other half of the pizza dough and ingredients.
EASY ROASTED ZUCCHINI
Garlicky roasted courgette chunks drizzled with a fresh lemon and basil dressing.
Provided by Will Helliwell
Categories Side Dish
Number Of Ingredients 6
Steps:
- Preheat the oven to 200℃/gas mark 6/180℃ fan
- Lightly bash the garlic in your pestle and mortar (or roughly chop). Cut the zucchini into roughly 10cm batons. Add the batons to a roasting tray in a single layer and toss them with the garlic, a tablespoon of the oil and a tocuh of salt and pepper. Roast for 25-30 minutes (or until lightly browned).
- Whilst the zucchini is roasting, make the dressing by adding the basil to a pestle and mortar with a pinch of salt. Grind to a paste and then muddle in the lemon zest, juice and remaining olive oil.
- When the zucchini are cooked, transfer to a serving plate and drizzle over the dressing.
ZUCCHINI NOODLES WITH TOMATO, BASIL & PARMESAN
Steps:
- Spiralize the zucchini.
- In a large skillet, heat the olive oil over medium heat. Sauté spiralized zucchini for about 3 minutes. Add the garlic and cook another minute or so. Toss in sliced fresh cherry tomatoes. Heat just until the tomatoes are warm. Add in the crushed red pepper flakes, kosher salt and pepper. Toss to combine evenly.
- Remove from the heat. Sprinkle on torn fresh basil and freshly grated Parmesan cheese. Twirl!
- Double the portion for a (very) light dinner or plate these zoodles with a side of salmon and a glass of white wine served on a backyard deck.
Nutrition Facts : Calories 115 kcal, ServingSize 1 serving
MOZZARELLA, BASIL & ZUCCHINI FRITTATA
This vegetable-studded frittata recipe is one of the quickest meals you can make. Make it for breakfast, or serve for lunch or dinner with a tossed salad and a slice of olive oil-drizzled crusty baguette.
Provided by Breana Lai Killeen, M.P.H., RD
Categories Healthy Frittata Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Position rack in upper third of oven; preheat broiler.
- Heat oil in a large broiler-safe nonstick or cast-iron skillet over medium-high heat. Add onion and zucchini and cook, stirring frequently, until soft, 3 to 5 minutes.
- Meanwhile, whisk eggs, salt and pepper in a bowl. Pour the eggs over the vegetables in the pan. Cook, lifting the edges to allow uncooked egg from the middle to flow underneath, until nearly set, about 2 minutes. Arrange mozzarella and sun-dried tomatoes on top and place the skillet under the broiler until the eggs are slightly browned, 1 1/2 to 2 minutes. Let stand for 3 minutes. Top with basil.
- To release the frittata from the pan, run a spatula around the edge, then underneath, until you can slide or lift it out onto a cutting board or serving plate. Cut into 4 slices and serve.
Nutrition Facts : Calories 292.1 calories, Carbohydrate 7.8 g, Cholesterol 345.8 mg, Fat 20.7 g, Fiber 1.6 g, Protein 17.6 g, SaturatedFat 6.8 g, Sodium 513 mg, Sugar 4.2 g
SAVORY BASIL ZUCCHINI MUFFINS
I found this recipe on another website today, and everyone here liked them so much that I figured I should post it for easy access. This is originally from Gourmet Magazine, July 1990. The recipe calls for the muffins to be sliced in half and served with butter and sliced radish, as a tea sandwich. However, they are tasty with or without radish, so I figured I'd just post it as a muffin recipe and not strictly a tea sandwich. My boyfriend and I ate the sandwiches with some homemade chai tonight, and felt very British. Of course, it would have been more British to eat them at 5PM and not 10, but we silly Americans can never get those things right. Supposedly using mini-muffin tins yields a better tea sandwich, but I used a regular muffin tin and was very satisfied with the result.
Provided by Bonnie bonbon
Categories European
Time 40m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F
- In a small bowl, whisk together the flour, salt, baking soda, baking powder, and the pepper; set aside.
- In a large bowl cream together the shortening [I used olive oil spread instead of shortening]and sugar; beat in the egg and the buttermilk, beating until the mixture is combined well.
- Stir in the zucchini and the basil. Add the prepared flour mixture to the zucchini mixture, stirring the batter until it is just combined.
- Spoon mixture into well-greased muffin or mini-muffin tins. Bake the muffins on the middle rack of your oven approximately 18 to 20 minutes, or until a tester comes out clean. (Subtract a few minutes for mini-muffins).
- Remove from oven and turn the muffins out on a wire rack and let them cool.
- To serve tea sandwiches: Halve the muffins horizontally, spread the cut sides with the butter, and sandwich the radish slices between the muffin halves.
Nutrition Facts : Calories 106.9, Fat 5.6, SaturatedFat 2.6, Cholesterol 23.3, Sodium 252.4, Carbohydrate 11.9, Fiber 0.6, Sugar 1.7, Protein 2.3
SPAGHETTI WITH ZUCCHINI, LEMON, AND BASIL
Here's a quick, lemony vegetarian pasta dish that can easily be adapted to other greens: try it with asparagus, broccoli or broad beans when you tire of zucchini.
Provided by Signe Johansen
Categories Mains
Time 30m
Number Of Ingredients 12
Steps:
- Bring a medium saucepan of salted water to a boil and cook the pasta according to the packet instructions. Reserve 1/2 cup cooking water and drain the pasta.
- Meanwhile, in a large skillet over medium-low heat, warm 1 tablespoon olive oil, add the shallot and cook until soft, 3 to 5 minutes. Add the garlic and chile flakes and cook for 1 minute more.
- Stir in the remaining 1 tablespoon olive oil and the zucchini, season with salt and pepper, and cook just long enough for the zucchini to soften and absorb some of the flavor from the garlic, shallot, and chile, 4 to 7 minutes.
- Remove from the heat, add the basil leaves and allow the basil to wilt slightly. Add the lemon zest and juice.
- Add the pasta to the skillet. Stir, adding a little pasta water, if necessary to thin the sauce.
- Serve hot, with plenty of grated Parmesan and pine nuts scattered on top.
Nutrition Facts : ServingSize 1 portion, Calories 411 kcal, Carbohydrate 47 g, Protein 10 g, Fat 22 g, SaturatedFat 3 g, Sodium 14 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 17 g
CHILLED ZUCCHINI BASIL SOUP
This Chilled Zucchini Basil Soup Is Not Only Paleo and Vegan but Also Delicious. Light and Creamy, It Is Perfect for the Warm-Weather...
Provided by Nina Cole
Time 10m
Yield 4
Number Of Ingredients 11
Steps:
- In a skillet over medium-low heat, heat half the olive oil and add 1 minced clove garlic, 2 thinly sliced zucchini, and 1 sliced stalk celery. Add ¼ teaspoon sea salt.
- Cook, stirring occasionally, until tender for about 5 minutes.
- In a jar of a high-speed blender, add the cooked vegetables, 1 ½ cups filtered water, 8-10 basil leaves, 1 strip lemon peel, ¼ cup raw pumpkin seeds, and ½ tablespoon hemp seeds.
- Blend on high until smooth.
- Cover and refrigerate for 2-3 hours.
- Season with salt and black pepper to taste and serve with toppings of choice.
Nutrition Facts : Calories 228, Fat 21g, Carbohydrate 8g, Protein 5g, Cholesterol 0mg, Sodium 149mg
BASIL ZUCCHINI ORZO SALAD
Make and share this Basil Zucchini Orzo Salad recipe from Food.com.
Provided by Julesong
Categories Cheese
Time 20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle zucchini with salt in a colander and toss (this allows the zucchini to"sweat" out excess water); let stand for 30 minutes, stirring once or twice, then remove and gently squeeze liquid from zucchini.
- In a food processor whir together the basil leaves, oil, garlic, and oregano until well incorporated.
- Place mixture in a large bowl and stir together with the zucchini and set aside.
- In a large pot over high heat, bring the chicken broth to a boil; add orzo and reduce the heat to medium, cooking until orzo is just tender, about 10-12 minutes; drain the pasta well.
- Stir the pasta into the zucchini mixture, then add the lemon juice, grated cheese, and fresh parsley.
- Season to taste with salt and pepper.
- Chill for at least an hour before serving as a salad, or serve warm at room temperature as a dinner side dish.
- Makes about 8 servings.
BASIL AND ZUCCHINI SOUP
Make and share this Basil and Zucchini Soup recipe from Food.com.
Provided by Diana McNaughton
Categories Greens
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a large saucepan and lightly cook the onion and garlic untilgolden..
- Add the water, stock, zucchini and basil.
- Bring to the boil, lower heat and simmer for about 10 minutes or until vegetables are soft.
- Process in a food processor until smooth Return to pan, add the milk
- and heat Do not boil.
Nutrition Facts : Calories 110.1, Fat 4.2, SaturatedFat 0.7, Cholesterol 0.5, Sodium 904.6, Carbohydrate 16.6, Fiber 4.5, Sugar 7.6, Protein 5.2
7-MINUTE SAUTEED ZUCCHINI WITH GARLIC & BASIL
The easiest, quickest side ever. Zucchini sauteed with garlic until tender, then finished off with a sprinkle of basil. So simple, so delicious - and in just 7 minutes, to boot!
Provided by Kare for Kitchen Treaty
Time 7m
Number Of Ingredients 5
Steps:
- Place a medium saute pan over medium heat. When hot, add the olive oil and then the garlic. Cook, stirring frequently, for one minute. Add the zucchini along with a pinch or two of salt and black pepper. Saute, stirring occasionally, until bright green and fork tender, 3-4 minutes. Remove from heat and top with basil leaves. Add additional salt and pepper if desired. Serve.
ZUCCHINI RIBBONS WITH BASIL BUTTER
Found this in a magazine! Made it with the garlic excellent! Also instead of boiling the ribbons, I fried them in butter until tender. Wow! That was excellent also! Very easy either way.
Provided by Poker
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring pot of water to boil.
- Mean-while, with vegetable peeler-slice zucchini lengthwise into ribbons. Add zucchini to boiling water; cook until tender, 30-60 seconds.
- Drain and transfer zucchini to serving bowl.
- Add butter, oil, parmesan, basil, and red pepper flakes; gently toss until butter is melted and zucchini are coated.
- I also added 1/2 tsp of garlic powder to this!
Nutrition Facts : Calories 99.9, Fat 7.6, SaturatedFat 2.9, Cholesterol 9.8, Sodium 79.4, Carbohydrate 6.3, Fiber 2, Sugar 4.9, Protein 3.4
BASIL ZUCCHINI
Yield Serves 2
Number Of Ingredients 4
Steps:
- Heat oil in heavy medium nonstick skillet. Add zucchini, 1 tablespoon basil and garlic and stir-fry until zucchini is just tender, about 5 minutes. Season to taste with salt and pepper. Remove from heat. Sprinkle with remaining basil.
More about "basil zucchini food"
EASY ROASTED ZUCCHINI WITH PARMESAN & BASIL - WALDER ...
From walderwellness.com
Reviews 4Servings 4Cuisine MediterraneanCategory Side Dish
- Wash and dry zucchini. Remove ends, and then slice zucchini in half. Next, take those halves and slice into quarters, so that you have roughly 3-inch strips of zucchini. Place the zucchini in a large bowl.
- Drizzle the zucchini with olive oil, garlic powder, dried basil, and salt. Toss zucchini with a spoon until evenly coated with ingredients.
- Spread the zucchini on the lined baking sheet, making sure to leave a bit of space between pieces. Sprinkle the zucchini with freshly grated Parmigiano-Regianno (parmesan).
THOMAS KELLER'S ZUCCHINI-BASIL PISTOU - ONCE UPON A CHEF
From onceuponachef.com
Cuisine ItalianEstimated Reading Time 6 minsCategory Vegetables & SidesTotal Time 15 mins
- Halve the zucchini crosswise and cut off the ends so they stand flat. Cut off the outer flesh of the zucchini, leaving the inner seed cores behind. Discard the cores or save for soup. Cut the zucchini into 1-inch pieces.
- In a small saucepan, combine the zucchini pieces with the olive oil and garlic and bring to a boil over high heat. Add the basil leaves, stir, and cook for one minute. Transfer the mixture to a blender and add the lemon juice and salt. Pulse to a chunky purée. Transfer the pistou to a small bowl and serve warm.
- Freezer-Friendly Instructions: The pistou can be frozen in an airtight container for up to 3 months. Reheat in the microwave or on the stovetop until heated through.
FINGER FOOD ZUCCHINI BASIL ROLLS WITH BASIL HUMMUS
From heavenlynnhealthy.com
Estimated Reading Time 4 mins
LEMONY ZUCCHINI WITH BASIL RECIPE - BEN TOWILL | FOOD & …
From foodandwine.com
5/5 Total Time 20 minsServings 10
A SUPPER OF ZUCCHINI, TOMATOES, AND BASIL : RECIPES ...
From cookingchanneltv.com
TOMATO BASIL ZUCCHINI PASTA | INTERNATIONAL EATS | CART2TABLE
From myheartmatters.ca
CHEESY KETO BASIL ZUCCHINI RECIPE - KETOFOCUS
From ketofocus.com
4.5/5 (2)Servings 6Cuisine AmericanCategory Sides
- If using a microwave, cover the dish and microwave on high for 6 minutes or until zucchini is softened. If using an oven, bake uncovered at 425 degrees for 5-10 minutes or until zucchini is softened.
- Once zucchini has finished cooking, sprinkle Parmesan cheese over the zucchini mixture. Season with salt and pepper if needed.
ZUCCHINI SOUP WITH BASIL RECIPE - GARY DANKO | FOOD & WINE
From foodandwine.com
4/5 Servings 8
- In a large skillet, melt the butter over moderately high heat. Stir in the chopped basil, then add the bread cubes and toss to coat with the butter. Season the bread cubes with salt and pepper. Cook, stirring, for about 3 minutes, or until the bread cubes are lightly toasted and crispy. Transfer to a plate.
- In a large heavy saucepan, melt the butter in the olive oil. Add the celery, onion, bay leaf and thyme and cook over low heat, stirring occasionally, until the onion is soft, about 20 minutes. Increase the heat to moderate. Stir in the zucchini and stock, season with salt and pepper and simmer the soup until the zucchini is soft, about 10 minutes. Discard the bay leaf.
- Working in batches, puree the soup in a blender until smooth. Return the soup to the saucepan and reheat gently. Season with salt and pepper. Ladle the soup into bowls, top with the croutons and basil leaves and serve.
BASIL ZUCCHINI SOUP - ROSE WATER & ORANGE BLOSSOMS
From maureenabood.com
Reviews 24Estimated Reading Time 4 minsServings 8
- In a stock pot or 8-quart pot, heat the olive oil over low heat until it is hot but not smoking. Add the sliced onions and sprinkle with a pinch of salt. Saute the onions for about 8 minutes, or until they are soft and translucent, but not browned, covering them and stirring occasionally.
- Add the zucchini to the pot along with the chicken or vegetable stock and season with a pinch of salt and a few grinds of black pepper. Cover and cook for about 10 minutes, or until the zucchini is softened.
- Remove the soup from the heat and allow it to cool, uncovered, for at least 15 minutes, stirring occasionally to release steam. Stir in the fresh basil leaves just before pureeing. In a blender, puree the soup in batches and return to a smaller, clean pot (a 3- to 4-quart pot). Or, use an immersion blender to puree the soup in its pot.
- Taste and add more salt and pepper, if needed. Serve the soup heated through, room temperature, or chilled.
VELVETY ZUCCHINI BASIL SOUP - VEGETARIAN GASTRONOMY
From vegetariangastronomy.com
4.8/5 (8)Total Time 40 minsCategory Appetizers, Main Dish, SoupCalories 93 per serving
- Add the minced garlic and diced white onion. Saute, mixing frequently, until fragrant and the onions start to become translucent.
10 FOODS THAT PAIR WELL WITH BASIL - ONE GREEN PLANET
From onegreenplanet.org
Author Rhea ParsonsPublished 2017-05-14Estimated Reading Time 7 mins
- Tomatoes. Tomatoes are the most classic pairing with basil. Perhaps one of the most well-known dishes with basil is the Caprese salad. In this salad, basil leaves are layered over tomato slices and mozzarella cheese and lightly drizzled with olive oil.
- Olive Oil. As in the Caprese salad described above, basil pairs well with olive oil. A good way to use basil is to infuse your favorite olive oil with it.
- Garlic. Along with olive oil, basil is often paired with garlic to make pesto. Pesto is a sauce made with basil, olive oil, garlic, some type of nuts such as pine nuts or walnuts and sometimes lemon and Parmesan cheese, all blended into a thick, green paste.
- Balsamic Vinegar. Basil paired with balsamic vinegar, olive oil and garlic makes a savory, delicious vinaigrette that is perfect on salads, pasta and veggies.
- Fruit. Strawberries aren’t the only fruit that pairs well with basil. Basil also goes well with fruit like watermelon, lime, lemon, oranges, mango and other stone fruits.
- Mint. Since basil is part of the mint family, it makes sense that basil and mint go well together. You can add a combination of the two herbs in any recipe that uses mint such as this Raw Kiwi Tart with Ginger, Mint and Coconut.
- Lemon. Speaking of zucchini, you definitely want to make these Zucchini Fritters with Lemon Basil Cashew Cream. Basil and lemon pair well together and add a bright, refreshing taste to any dish.
- Eggplant. Speaking of lemon and basil, there is a type of basil that is called Lemon basil. It is also called Thai lemon basil and Lao basil. Lemon basil is used in Indonesian and Thai cuisine.
- Vegetables. Besides eggplant, zucchini and squash, basil pairs well with artichokes, mushrooms, and green vegetables including salad greens. Tear basil into shreds or roughly chop it and add to a salad with mixed greens, romaine lettuce, red leaf lettuce, frisee or watercress.
- Peanut Butter. Last but not least, basil pairs well with peanut butter. People actually make peanut butter and jelly sandwiches with fresh basil leaves.
24 FRESH BASIL RECIPES - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
5/5 (2)Estimated Reading Time 5 minsCategory Recipe RoundupPublished 2020-11-17
- Pesto. A true Italian delight, pesto is one of my all-time favorite sauces. Besides its fancy flavor, it’s super easy to make, especially if you have a blender.
- Salmon and Basil Pasta. If making a pesto pasta is too plain for you, why not throw some grilled salmon into the mix? A hot-smoked salmon works fine as well.
- Pork and Mushroom Skewers With Basil Sauce. This recipe will be a hit at your next summer BBQ party. Think of juicy pork tenderloins and tender cremini mushrooms, drenched in a savory basil sauce, and grilled to perfection.
- Basil Pasta Salad. The perfect side dish for any occasion has arrived: the basil pasta salad. The good news? It’s super healthy, and you can eat a lot without feeling guilty.
- Strawberry Basil Drink. Gone are the days when basil leaves were only for tea making. This recipe hits the spot when you crave a refreshing and flavorful drink.
- Chicken With Basil Cream Sauce. Here’s another recipe for chicken lovers that’s worth trying out. Chicken with basil cream sauce is the perfect blend of crispiness and sauciness!
- Salmon Basil Burger. Fresh, minty basil in a juicy fish burger? Yes, please! This meal is not your typical burger, as it stars salmon fillets, scallions, lemon, and lots of basil.
- Potatoes with Tomatoes and Basil. Here’s a lovely side dish to pair with your favorite seafood or meat entree. All you need to do is some tossing and roasting, so make sure you get the freshest ingredients for the best outcome.
- Potato and Basil Frittata. A hearty breakfast meal never fails to make my day brighter than it already is. I’m pretty sure this frittata dish will do the same for you.
- Roasted Root Vegetables Side Dish. Here’s another flavor-packed side dish that can also be a main course. This recipe calls for root vegetables such as sweet potatoes, carrots, onions, yams, beets, turnips, and the like.
QUICK & HEALTHY ZUCCHINI BASIL SOUP - FEASTING AT HOME
From feastingathome.com
5/5 (24)Total Time 25 minsCategory SoupCalories 200 per serving
- In a medium pot, heat oil over med-high heat. Add onion and saute for 2-3 minutes until just tender.
- Add chopped garlic, turn heat to medium low, and continue sauteeing for 3-4 minutes, until garlic is fragrant and golden.
- Bring to a simmer over high heat, cover, turn heat down to med-low, and simmer 15 minutes, giving a stir halfway through.
BAKED TOMATOES PARMESAN WITH BASIL-ZUCCHINI PASTA • FOOD ...
From foodfolksandfun.net
5/5 (4)Total Time 30 minsCategory Main DishCalories 366 per serving
- Place a baking rack in the middle position and preheat oven to 400 degrees F. Cook the pasta according to the package directions & drain, reserving 1 cup of the pasta water.
- Tomatoes Parmesan: While the pasta cooks, make the tomatoes Parmesan. Using a little olive oil, lightly grease a baking sheet or use a silicone baking mat. Arrange the sliced tomatoes on the prepared baking sheet.
- In a medium bowl add the panko breadcrumbs, Parmesan cheese, olive oil, garlic, basil, salt, pepper, and oregano; mix until combined and the olive oil evenly coats the bread crumbs.
- Divide the breadcrumb mixture evenly atop the sliced tomatoes. Drizzle with some additional olive oil and bake for 10-12 minutes, or until the tomatoes are cooked and the breadcrumbs become light golden brown.
HEALTHY ZUCCHINI BASIL PESTO - NOURISH AND FETE
From nourish-and-fete.com
5/5 (12)Total Time 15 minsCategory SauceCalories 366 per serving
- In a food processor fitted with the shredding disc, grate the zucchini. Scoop zucchini out of the bowl and into a clean kitchen towel or a few layered paper towels. Wrap the towel into a ball around the zucchini, hold over the sink, and squeeze with your hands to press out some of the water.
- Replace the food processor's shredding disc with the standard metal blade, and return the (somewhat more dry) shredded zucchini to the bowl. Add garlic, pine nuts, Parmesan, basil, spinach, salt, and pepper. Process until smooth. With the food processor running, slowly add olive oil until the pesto reaches your desired consistency. Taste and adjust seasoning as necessary.
EASY ZUCCHINI (COURGETTE) BASIL SOUP | HURRY THE FOOD UP
From hurrythefoodup.com
5/5 (1)Total Time 30 minsCategory Appetizers, Lunch, Main Course, SoupsPublished 2022-01-19
ZUCCHINI BASIL SOUP - ASWEETLIFE
From asweetlife.org
4.1/5 (9)Estimated Reading Time 2 minsServings 4Calories 164 per serving
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