Eric Riperts Zucchini Tagine Food
ERIC RIPERT'S ZUCCHINI TAGINE
This simple, healthy, and delicious recipe is from celebrity chef Eric Ripert and was printed in Food & Wine Magazine. It's very tasty but surprisingly low in calories.
Provided by blucoat
Categories Onions
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large saucepan. Add the garlic and onion and cook over moderate heat, stirring, until softened, about 4 minutes. Add the zucchini, saffron, cumin and turmeric and season with salt and pepper. Cook, stirring occasionally, until barely tender, about 8 minutes.
- Transfer to a bowl and refrigerate until chilled, about 20 minutes.
- Stir in the lemon juice, season with salt and pepper and sprinkle with the mint. Serve chilled or at room temperature.
Nutrition Facts : Calories 100.8, Fat 7.2, SaturatedFat 1, Sodium 19, Carbohydrate 9, Fiber 2.3, Sugar 3.9, Protein 2.5
More about "eric riperts zucchini tagine food"
HERB-STUFFED ZUCCHINI RECIPE - ERIC RIPERT - FOOD & WINE
From foodandwine.com
- Preheat the oven to 375°. Cut a thin slice off the tops of the round zucchini and discard them. Using a small spoon, scrape out the flesh, leaving a 1/4-inch-thick wall. Coarsely chop the flesh and squeeze dry.
- Heat 1 tablespoon of the olive oil in a large skillet. Add the diced zucchini, season with salt and pepper and cook over moderately high heat, stirring, until barely tender, about 3 minutes. Transfer to a bowl.
- Heat 1 tablespoon of the olive oil in the skillet. Add the onion, garlic, tomato and scraped out zucchini flesh and cook over high heat, stirring occasionally, until tender, about 4 minutes. Add to the bowl and refrigerate for 20 minutes. Stir in the ham, rice, parsley and thyme and season with salt and pepper.
- Season the zucchini cups with salt and pepper and brush the outside with olive oil. In a small bowl, rub the bread crumbs with the remaining 1/2 teaspoon of olive oil. Mound the stuffing in the cups and top with the crumbs. Set the zucchini on a baking sheet and bake for about 40 minutes, or until tender and heated through. Serve hot or at room temperature.
PARMESAN ZUCCHINI WITH BALSAMIC - GET TOASTED WITH ERIC …
From youtube.com
Author Reserve ChannelViews 9.8K
FOR CELEBRATED CHEF ERIC RIPERT, VEGETABLES ARE MORE …
From montecristomagazine.com
GRILLED ZUCCHINI KEBABS WITH ZUCCHINI DIP RECIPE - ERIC …
From foodandwine.com
MOROCCAN SUMMER VEGETABLE TAGINE - SNIXY KITCHEN
From snixykitchen.com
RECIPES FROM NYT COOKING - BRILLIANT RECIPES FROM ERIC …
From cooking.nytimes.com
OUR 25 BEST ZUCCHINI RECIPES - FOOD & WINE
From foodandwine.com
PROVENçAL VEGETABLE SOUP RECIPE - ERIC RIPERT - FOOD
From foodandwine.com
VEGETABLES GET THE RIPERT TREATMENT - THE NEW YORK TIMES
From nytimes.com
CHEF ERIC RIPERT’S SIMPLE AND DELICIOUS VEGETARIAN RECIPES
From more.ctv.ca
BYALDI (PROVENçAL VEGETABLE CASSEROLE) RECIPE - TODAY.COM
From today.com
ERIC RIPERT EMBRACES SPRING WITH FRESH, VEGETABLE-FOCUSED …
From today.com
KEEPING IT SIMPLE WITH VEGETABLES AND ERIC RIPERT | GOOD FOOD
From kcrw.com
ERIC RIPERT RECIPES - FOOD & WINE
From foodandwine.com
HOUSE & HOME - ZUCCHINI PANCAKES
From houseandhome.com
3 VERSATILE VEGETARIAN DISHES FROM CHEF ERIC RIPERT'S DEBUT …
From houseandhome.com
CRAB-STUFFED ZUCCHINI FLOWERS WITH BLACK TRUFFLES - MISSION FOOD …
From mission-food.com
HOUSE & HOME - ROMAINE CAESAR GRATIN
From houseandhome.com
ERIC RIPERT MAKES A DELICIOUS VEGETARIAN DISH FOR EARTH WEEK
From today.com
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