CAPELLINI WITH SPICY ZUCCHINI-TOMATO SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, about 1 minute. Crush the tomatoes into the skillet with your hands and add the juice. Add 1/2 teaspoon salt and simmer, stirring occasionally, until the sauce is slightly thickened, about 15 minutes. Add the zucchini and cook until crisp-tender, about 5 minutes. Season with salt.
- Meanwhile, bring a large pot of salted water to a boil. Add the capellini and cook as the label directs. Drain and add to the sauce along with the basil; toss to coat. Top with parmesan.
ZUCCHINI PARMESAN WITH TOMATO SAUCE
This is my favorite side dish that goes great with chicken or fish or served over rice or pasta.
Provided by MW09
Categories Side Dish Vegetables Squash Zucchini
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Heat olive oil in a large skillet over medium-high heat; saute zucchini until softened, 5 to 10 minutes. Season zucchini with oregano and basil. Add tomato sauce; cook and stir until heated through, about 5 minutes. Sprinkle Parmesan cheese over zucchini mixture.
Nutrition Facts : Calories 125.9 calories, Carbohydrate 9.8 g, Cholesterol 4.4 mg, Fat 8.6 g, Fiber 3.1 g, Protein 4.8 g, SaturatedFat 1.9 g, Sodium 570.1 mg, Sugar 5.8 g
FANCY FISH AND ZUCCHINI FRIES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Fill a large deep pot halfway with vegetable oil and heat over medium-high heat to 375 degrees F on a deep-fry thermometer.
- Preheat the oven to 200 degrees F. Place a wire rack on a sheet pan and set aside.
- For the zucchini fries: Add the milk and lemon juice to a bowl and mix. Add the cornstarch and salt to a separate bowl and mix.
- Place the zucchini batons first in the milk and then in the cornstarch and toss to coat.
- Carefully add the zucchini batons to the hot oil in 2 batches and fry until golden brown, about 4 minutes per batch. Remove to the prepared wire rack and sprinkle with sea salt. Keep warm in the oven while you make the fish goujons.
- For the fish goujons: Place 1/2 cup of the flour in a shallow dish, add 1 teaspoon of the salt and the pepper, then mix.
- Combine the cornstarch, baking powder, remaining 1 teaspoon salt and remaining 1 1/2 cups flour, then whisk together. Slowly add the brown ale and mix until just combined.
- Dredge the fish, one piece at a time, in the seasoned flour, shaking off the excess, then dip into the batter, coating well. Lower the fish into the hot oil in 2 batches and cook until golden brown, about 3 minutes per batch, flipping halfway. Remove to a paper towel-lined plate and sprinkle with sea salt.
- To serve, place the goujons on one end of a platter or board. Remove the fries from the oven and arrange on the other end.
- Place a ramekin of tartare sauce on the platter, then garnish with lemon wedges and the parsley to serve.
FISH FILLETS WITH TOMATO-ZUCCHINI SAUCE
Steps:
- Heat oil in heavy large skillet over medium heat. Add onion and garlic and sauté until onion is almost tender, about 3 minutes. Add zucchini and oregano and sauté until zucchini is beginning to soften, about 5 minutes. Add tomatoes and 1/2 cup reserved juice and bring to boil. Sprinkle fish with salt and pepper. Place fish atop vegetables in skillet. Cover skillet, reduce heat to medium-low and simmer until fish is just opaque in center, about 5 minutes. Transfer fish to platter; tent with foil to keep warm. Increase heat; boil mixture in skillet until liquid thickened to sauce consistency, about 5 minutes. Season sauce with salt and pepper. Spoon sauce over fish.
FRIED FISH & ZUCCHINI WITH SPICY TOMATO SAUCE
This attractive, spicy fish dish is very popular in Tunisia. Small cubes of salted eggplant can be substituted for the zucchini.
Provided by FDADELKARIM
Categories African
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Wash & dry the fish fillets, season with salt & pepper then sprinkle with the juice of 1 lemon, set aside. Mix the flour, bread crumbs, & paprika together in a bowl.
- Peel the zucchini & slice into 1/4 inch thick rounds. Heat the olive oil in a frying pan. Coat the zucchini with the flour mixture then fry on both sides until brown. Place on a plate covered with paper towels to remove excess oil.
- In the same oil cook the onion until soft. Add the tomato sauce, harissa, garlic, salt & pepper. Cook, uncovered, over medium heat for 10 minutes, stirring frequently. Add the juice of the remaining lemon to the tomato sauce.
- While that is cooking heat 1/2 inch of canola oil in a skillet. Dip the fish fillets in the flour mixture, beaten egg, & in flour mixture again. Fry in the hot oil until the fish is done, should be flaky. Drain on paper towels.
- Place the fish & zucchini in a shallow serving dish & top with the sauce.
Nutrition Facts : Calories 520.5, Fat 17.9, SaturatedFat 2.9, Cholesterol 151.9, Sodium 1061.7, Carbohydrate 43.8, Fiber 7.4, Sugar 9.6, Protein 50.4
FRIED BOCCONCINI WITH SPICY TOMATO SAUCE
Little nuggets of fresh mozzarella cheese, known as bocconcini, are breaded and deep-fried, then paired with a piquant tomato sauce for dipping. Adapted from chef Nate Apleman of SPQR via Williams Sonoma.
Provided by Chef Kate
Categories Cheese
Time 45m
Yield 50 bocconcini
Number Of Ingredients 10
Steps:
- In a saucepan over medium heat, warm the olive oil. Add the garlic and red pepper flakes and cook, stirring, until the garlic is soft but not browned, about 1 minute. Add the tomatoes and their juices and simmer until the sauce is thickened, about 6 minutes. Season with salt and black pepper. Set aside.
- Preheat an oven to 200°F.
- Drain the cheese from its liquid. Place the cheese on a paper towel-lined baking sheet and pat dry.
- In a bowl, whisk together the eggs and milk. Put the egg mixture, flour and bread crumbs in separate wide, shallow bowls.
- Roll the cheese in the flour, dip into the egg mixture and coat with the bread crumbs, shaking off the excess after each step. Then bread each piece of cheese again.
- In a large, deep sauté pan over medium-high heat, pour in olive oil to a depth of 3 inches and heat to 350°F on a deep-frying thermometer. Working in batches, fry the cheese until golden, about 2 minutes. (Or follow the directions of your deep fryer.) Transfer to a paper towel-lined plate and season the fried cheese with salt and black pepper. Place the cheese on a wire rack set over a baking sheet and keep warm in the oven while frying the remaining cheese.
- Let the fried cheese cool for at least 7 minutes before serving. Serve with the warm tomato sauce for dipping.
Nutrition Facts : Calories 123.4, Fat 5.6, SaturatedFat 2.8, Cholesterol 31.6, Sodium 218.4, Carbohydrate 11.6, Fiber 0.8, Sugar 1.4, Protein 6.4
FUSILLI WITH SPICY TOMATO SAUCE
Make and share this Fusilli With Spicy Tomato Sauce recipe from Food.com.
Provided by BusyBlanton
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In large skillet heat oil, garlic and red pepper flakes over medium heat until garlic is browned.
- Add tomatos
- Stir in sausage.
- Season with salt and pepper to taste.
- Add cooked pasta and parsley to sauce.
- Toss.
Nutrition Facts : Calories 809.4, Fat 35.4, SaturatedFat 10.9, Cholesterol 64.4, Sodium 634.4, Carbohydrate 93, Fiber 5.8, Sugar 6.5, Protein 28.6
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