GRILLED ZUCCHINI RIBBON SALAD
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 20m
Yield 12 to 16 servings
Number Of Ingredients 10
Steps:
- Prepare a charcoal grill, or heat a gas grill to high.
- Wash the zucchini and trim the ends. Using a mandolin or vegetable peeler thinly slice the zucchini lengthwise. Toss the zucchini with 1/3 of the olive oil, gray salt and pepper, to taste. Quickly grill the zucchini ribbons on 1 side, until lightly marked and wilted, about 1 to 2 minutes. Remove to a plate or a baking dish and let cool slightly.
- When slightly cooled toss zucchini in a bowl with the remaining ingredients except nuts, if using and Parmesan. Spread onto a serving platter, top with pine nuts, if desired and shave Parmesan over the top. Eat and enjoy.
ZUCCHINI RIBBONS WITH HERBED BUTTER
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Slice the zucchini into long ribbons 1/16-inch thick using a mandoline slicer.
- Add the butter and oil to a large saute pan over medium-high heat. Add the shallots then the zucchini in two batches and toss through the hot butter and oil, using tongs, until soft, a good 4 to 5 minutes. Add the basil, parsley and lemon zest at the very end. Season the zucchini with salt and pepper and stir. Transfer to a serving bowl.
GRILLED MEDITERRANEAN ZUCCHINI RIBBONS
From Weekend Magazine. It is imperative to make this recipe in summer when the best quality zucchini is available either from your garden or from the farmers' market. I cannot be responsible for the outcome of this recipe if prepared out of season. I think I'm going to go take a nap now.
Provided by COOKGIRl
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a small saucepan combine 1/4 cup of the olive oil with the garlic clove slices.
- Heat to medium-low and {slowy} toast the garlic until lightly golden, about 4-5 minutes. DO NOT burn! Remove from pan and set aside.
- Use a vegetable peeler or mandoline to THINLY slice the zucchini. Toss the remaining 2 tablespoons of olive oil with the zucchini, being careful not to tear. Season with salt and pepper.
- Heat a grill to medium-high and cook the zucchini ribbons {only} on one side, approximately 1-2 minutes, until lightly grill marked and lightly wilted.
- Remove the zucchini from the grill and arrange on a serving platter. Set aside to cool. Before serving, drizzle the infused garlic oil over the zucchini and garnish with the Parmesan, toasted almonds and fresh basil.
- Serve at room temperature. Yield is estimated depending on how you plan to serve the zucchini.
Nutrition Facts : Calories 179.8, Fat 15.3, SaturatedFat 2.9, Cholesterol 6.2, Sodium 123.7, Carbohydrate 7, Fiber 2.4, Sugar 2.9, Protein 5.9
ZUCCHINI RIBBONS WITH TARRAGON
Provided by Lillian Chou
Categories Side Sauté Vegetarian Quick & Easy Mint Zucchini Summer Healthy Vegan Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 (side dish) servings
Number Of Ingredients 6
Steps:
- Cut zucchini lengthwise into 1/8-inch-thick slices with slicer.
- Heat 1 Tbsp oil in a 12-inch nonstick skillet over medium-high heat until hot, then sauté half of zucchini with 1/4 tsp each of salt and pepper, stirring and turning frequently with tongs, until just tender, about 3 minutes. Transfer to a bowl and repeat with remaining oil and zucchini.
- Return first batch of zucchini to skillet. Add tarragon, lemon juice, and salt to taste and toss to combine.
GRILLED ZUCCHINI-WRAPPED SHRIMP
What a great way to eliminate the fatty bacon on barbecued shrimp recipes! After marinating the shrimp try adding liquid smoke to the marinade and brushing that onto the zucchini-wrapped shrimp to give it a nice flavor. The zucchini ribbons really keep the shrimp from drying out.. I found this recipe in Southern Living Magazine.
Provided by luvmybge
Categories Vegetable
Time 30m
Yield 6 appetizer servings, 6 serving(s)
Number Of Ingredients 8
Steps:
- Peel and devein shrimp. Combine lime juice, 3 tablespoons vegetable oil, and next 3 ingredients in a heavy-duty zip-top plastic bag, gently squeezing to blend; add shrimp.
- Seal and chill mixture 15 minutes.
- Remove shrimp from marinade, reserving marinade.
- Bring reserved marinade to a boil in a small saucepan; remove from heat.
- Cut zucchini lengthwise into thin'ribbons' with a vegetable peeler.
- Wrap each shrimp with a zucchini'ribbon', and secure with a wooden pick.
- Brush with remaining 5 tablespoons vegetable oil.
- Grill without grill lid, over medium-high heat (350° to 400°) about 4 minutes.
- Brush with reserved marinade; turn and brush again.
- Grill 2 more minutes or just until shrimp turn pink.
- Serve hot or at room temperature on a cilantro-lined platter, if desired.
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
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