GRILLED PARMESAN ZUCCHINI
Make and share this Grilled Parmesan Zucchini recipe from Food.com.
Provided by SUSIE IN MISSOURI
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cut zucchini in half - lengthwise.
- Mix butter, salt, pepper and parmesan cheese together and spread on each half.
- Put butter side up on grill pan on medium heat for 5 minutes.
- Turn and grill other side for 5 minutes.
Nutrition Facts : Calories 103.5, Fat 7.6, SaturatedFat 4.6, Cholesterol 21.2, Sodium 228.2, Carbohydrate 3.8, Fiber 1.1, Sugar 1.8, Protein 6
GRILLED ZUCCHINI WITH HERB SALT AND FETA
Steps:
- For the herb salt: Combine the salt, oregano and thyme in a small bowl and mix to blend.
- For the grilled zucchini: Brush the zucchini planks on both sides with olive oil and sprinkle on both sides with some of the herb salt. Transfer the zucchini to a grill pan set over medium heat and cook until tender, about 5 minutes, flipping halfway through. Remove the zucchini to a serving plate and sprinkle with the feta.
Nutrition Facts : Calories 104 calorie, Fat 8 grams, SaturatedFat 3 grams, Cholesterol 17 milligrams, Sodium 341 milligrams, Carbohydrate 5 grams, Fiber 1 grams, Protein 4 grams, Sugar 4 grams
RACH'S STUFFED ZUCCHINI
Stuffed zucchini-a hearty and nutritious vegetarian dish-is perfect for fall.
Provided by Rachael Ray
Number Of Ingredients 21
Steps:
- Preheat oven to 425 °F
- Halve the zucchini lengthwise and scrape out the center flesh, making hollow boats
- Finely chop the scraped squash and reserve
- Spray the zucchini boats or drizzle them with oil and season with salt and pepper
- Roast them cut-side down on a baking sheet for about 15 minutes
- Remove from oven and let cool
- Place breadcrumbs on a small baking sheet and brown in the oven until deep golden and nutty in fragrance
- Remove and leave oven on
- Heat a skillet over medium-high heat with EVOO, 3 turns of the pan
- Add mushrooms and cook until deeply brown
- Add reserved chopped zucchini, shallots, garlic, salt, pepper and thyme, and stir 5-7 minutes more to lightly brown the zucchini
- Add tomatoes and basil, and stir 1 minute
- Add toasted breadcrumbs and stir to combine so the breadcrumbs soak up the cherry tomato juice; add the cheese
- Loosely fill the zucchini with the stuffing, mounding it slightly on the top
- Pour the tomato sauce on the bottom of 2 casserole dishes and arrange the zucchini in the dishes
- Bake 20-25 minutes to set stuffing and heat sauce
GLUTEN-FREE ZUCCHINI BREAD
By the end of the summer, we're all overloaded with zucchini. We've sauteed it, made it into fritters, used it as pasta noodles, and tried to give it to our neighbors. But they've been growing zucchini too. What to do with all that zucchini? Make some of this zucchini bread, of course. It's spiced with cinnamon, nutmeg, and cardamom, slightly sweet, and super moist. Best of all, it doesn't taste of zucchini at all. Pick another zucchini out of the garden.
Provided by Shauna Ahern
Yield 10 servings
Number Of Ingredients 18
Steps:
- Preparing to bake: Heat the oven to 350 degrees F. Grease a 9- by 4-inch loaf pan.
- Grating the zucchini: Grate the zucchini into a bowl. Put it in a double layer of paper towels. Squeeze the water out of the zucchini into the sink. This will help the zucchini bread to not be too wet. Set aside about 225 grams (or about 2 cups) of the drained zucchini.
- Combining the dry ingredients: In a large bowl, combine the flour mix, psyllium, baking powder, soda, cinnamon, nutmeg, cardamom, and salt.
- Combining the wet ingredients: Whisk together the egg, sugars, olive oil, yogurt, and vanilla extract.
- Finishing the batter: Plop the drained zucchini into the liquids and whisk them together. Sprinkle the dry ingredients over the top of the liquids. Using a rubber spatula, fold the dry ingredients into the wet until no sign of flours remain.
- Pour the batter into the prepared pan. Slide the pan into the oven and bake until the top of the bread is crackly brown and a toothpick inserted into the center comes out dry, 45 to 55 minutes.
- Allow the bread to cool in the pan for 10 minutes. Turn it onto a cooling rack and let it cool to room temperature before slicing into it.
- Pour all the flours into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color.
GRILLED ZUCCHINI
A grilling recipe that is easy to prepare, tasty as a appetizer or a side dish.
Provided by Garry Glazebrook
Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Whisk olive oil, sea salt, garlic, rosemary, and black pepper together in a bowl; brush evenly onto zucchini strips.
- Cook on preheated grill until brown, 5 to 7 minutes per side; transfer to a serving platter. Drizzle balsamic vinegar over zucchini to serve.
Nutrition Facts : Calories 138.1 calories, Carbohydrate 5.6 g, Fat 12.7 g, Fiber 1.4 g, Protein 1.5 g, SaturatedFat 1.8 g, Sodium 307.4 mg, Sugar 3.2 g
VERSATILE ZUCCHINI SPREAD
This is a versatile dish for using up zucchini. Works well as a toast spread, crudité dip, side dish, and additive to other savoury dishes.
Provided by downtonabbeycooks
Categories Appetizer Pantry Basic Side Dish Snack
Time 35m
Number Of Ingredients 6
Steps:
- Squeeze the excess water out of the shredded zucchini.
- Heat the olive oil and butter in a deep frying pan on medium. Add the chopped shallot and garlic and lightly sauté,
- Add the zucchini and cook for 20 minutes or so, stirring until the zucchini has caramelized and the mixture looks like a thick jam. If you are adding the parmesan do so at the end and let it melt before taking off the stove.
- Remove from the heat and cool. Spoon into your small glass canning jars and store in the refrigerator. You can also can for storage and giving away as holiday gifts.
"GILDED" ZUCCHINI
TESTED RECIPES FROM THE GRAUBUNDEN, by the Chur chapter of the Swiss Women's Institutes. submitted for ZWT7. a lovely vegetarian dish.
Provided by Elmotoo
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Wash and peel the zucchini and cut into long strips.
- Season with salt and pepper.
- Mix the eggs, milk and salt, dip the zucchini strips into the mixture and then roll in the breadcrumbs.
- Saute until crisp on the outside but not overcooked, about 2-3 minutes.
- Serve.
WHOLE GRILLED ZUCCHINI WITH BASIL VINAIGRETTE
A simple, easy way to grill zucchini in the summer. Cook it whole, until it is tender all the way through, then slice, dress and serve. You get the wonderful smoky flavor of the grill without having to babysit your vegetables.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill to medium heat.
- Put the zucchini on the grill and cover. Cook, turning every 5 minutes, until slightly charred all over and tender when poked with the tip of a paring knife, 15 20 minutes. Remove to a cutting board and let cool slightly, about 5 minutes.
- Meanwhile, combine the basil, oil, vinegar and 1 teaspoon salt in a small bowl and whisk until combined. Slice the zucchini into 1/4-inch slices, arrange on a plate, drizzle with the vinaigrette and sprinkle with the chives.
SWIZTERLAND'S "GILDED" ZUCCHINI
Recipe posted here for play in Culinary Quest - Switzerland. This recipe is from website: europeancuisines.com/Our-Swiss-Recip... From BEWAEHRTE KOCHREZEPTE AUS GRAUBUENDEN / TESTED RECIPES FROM THE GRAUBUNDEN, by the Chur chapter of the Swiss Women's Institutes - translated by Diane Duane
Provided by Baby Kato
Categories Vegetables
Time 1h
Number Of Ingredients 7
Steps:
- 1. Wash and peel the zucchini and cut into long strips.
- 2. Season with salt and pepper.
- 3. Mix the eggs, milk and salt, dip the zucchini strips into the mixture and then roll in the breadcrumbs.
- 4. Saute until crisp on the outside but not overcooked, about 2-3 minutes and then serve.
GARLIC PARMESAN ZUCCHINI CHIPS RECIPE BY TASTY
Here's what you need: large zucchinis, bread crumbs, parmesan cheese, fresh basil, garlic powder, salt, pepper, red pepper flakes, eggs, mayonnaise, lemon juice, garlic powder, salt, pepper
Provided by Tasty
Categories Snacks
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cut off top and bottom of zucchinis and slice zucchinis into ½ - ¼ inch (6-12 cm) slices.
- In a small bowl, whisk eggs together.
- Preheat oven to 450ºF (230ºC).
- In a large bowl, mix together bread crumbs, parmesan cheese, basil, red pepper flakes, pepper, garlic powder, and salt.
- Take a zucchini slice and dip it in egg wash, then coat it in bread crumb mix, coating all sides and patting mixture onto both side, then place the slice on a large baking sheet. Repeat for all slices.
- Bake in oven for 15-20 minutes or until chips are golden brown. Flip halfway through.
- In a small bowl, mix together mayonnaise, lemon juice, garlic powder, salt, and pepper.
- Serve with dipping sauce.
- Enjoy!
Nutrition Facts : Calories 655 calories, Carbohydrate 76 grams, Fat 27 grams, Fiber 6 grams, Protein 25 grams, Sugar 8 grams
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