HERB-STUFFED ZUCCHINI
Steps:
- Split 2 medium zucchini and scoop out the seeds; season with salt. Combine 1/3 cup panko breadcrumbs, 1 chopped tomato, 1/4 cup mixed chopped parsley and dill, 2 tablespoons chopped walnuts, 1 minced garlic clove, 2 tablespoons olive oil, and salt and pepper to taste. Spoon into the zucchini; drizzle with olive oil. Bake at 425 degrees F, 25 to 30 minutes.
Nutrition Facts : Calories 155 calorie, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 313 milligrams, Carbohydrate 9 grams, Fiber 2 grams, Protein 3 grams, Sugar 3 grams
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.
HERBED ZUCCHINI 'N' CARROTS
Tamra Duncan, Centerton, Arkansas, shares this colorful blend of garden veggies.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a nonstick skillet, cook the zucchini and seasonings in butter over medium heat for 8 minutes or until zucchini is tender., Meanwhile, place the carrots and water in a 1-qt. microwave-safe dish. Cover and microwave on high for 1-2 minutes or until carrots are tender, stirring once; drain. Stir carrots into zucchini mixture.
Nutrition Facts : Calories 52 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 203mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
ZUCCHINI HERB CASSEROLE
I've been making this casserole for almost 20 years and it's always a hit. Even my meat-eater husband likes it. Serve with a crusty French bread or soft breadsticks. Leftovers are great in an omelet the next day.
Provided by Debi Blair McGinness
Categories Side Dish Vegetables Tomatoes
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.
- Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.
- Bake uncovered 20 minutes, or until cheese is melted and bubbly.
Nutrition Facts : Calories 266.3 calories, Carbohydrate 16.5 g, Cholesterol 39.5 mg, Fat 17.5 g, Fiber 2.5 g, Protein 12.4 g, SaturatedFat 8.7 g, Sodium 628.3 mg, Sugar 3.8 g
HERBED ZUCCHINI CHEESE BREAD
"This savory recipe makes a distinctive change from sweet zucchini bread and uses harvest from your herb garden, too. Spread slices with softened goat cheese for an appetizer or serve as an accompaniment to a main-dish soup or salad." -Hobbyfarmers.com
Provided by l0ve2c00k
Categories Breads
Time 1h45m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Combine dry ingredients, herbs, green onions or shallots and cheese; stir to mix well.
- In a separate bowl, beat eggs lightly; add oil and milk, and mix well.
- Stir in zucchini.
- Add liquid ingredients with zucchini to flour mixture and stir just until all ingredients are moistened; do not overmix.
- Pour into a greased and floured 8- by 4-inch loaf pan, and smooth top of batter.
- Bake at 350 degrees F for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
- Let loaf stand for 15 minutes, then turn out onto a wire rack and cool completely.
ZUCCHINI WITH SUMMER HERBS
A simple sauté of zucchini that pairs nicely with fresh fish or perhaps baked chicken. The recipe calls for fresh herbs, but dried will work very nicely too or even a combination; just use 1/3 to 1/2 of the fresh amounts.
Provided by threeovens
Categories Vegetable
Time 25m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the zucchini and pat dry. Trim off ends and slice zucchini into 1/8 inch thick slices without peeling. There will be about 6 cups.
- Heat oil in a skillet over medium high to high heat. Cook zucchini while shaking and stirring the skillet. Turn the zucchini occasionally with a spatula. Add salt and pepper to taste. Cook about 5 to 7 minutes. Drain in a sieve.
- Add butter to the skillet until melted. Return zucchini. Sprinkle with garlic and herbs. Check for salt. Toss and serve.
HERBED ZUCCHINI
This simple side dish is made extra-special with the addition of bacon, two kinds of cheese and seasonings. My bumper crop of zucchini disappears quickly when this is the featured fare.-Diana Nutter, Mount Dora, Florida
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4-6 servings.
Number Of Ingredients 13
Steps:
- In a skillet over medium heat, cook the bacon until crisp. Remove bacon; discard all but 1 tablespoon of drippings. Saute onion, celery and garlic in drippings until tender. add tomatoes, zucchini, parsley and seasonings; bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until zucchini is tender. Sprinkle with cheeses and bacon. Serve with a slotted spoon.
Nutrition Facts :
PENNE WITH HERBED ZUCCHINI AND GOAT CHEESE
Categories Herb Pasta Sauté Vegetarian Quick & Easy Goat Cheese Zucchini Summer Gourmet
Yield Makes 2 servings
Number Of Ingredients 6
Steps:
- Fill a 4-quart kettle three-fourths full with salted water and bring water to a boil for pasta.
- Halve zucchini lengthwise and cut crosswise into 1/4-inch-thick slices. Thinly slice garlic lengthwise and finely chop herbs. Crumble goat cheese.
- In a heavy skillet heat oil over moderately high heat until hot but not smoking and sauté zucchini, stirring, until browned and just tender. Stir in garlic and herbs and sauté, stirring, 1 minute.
- Cook pasta in boiling water until al dente and reserve 1 cup cooking water. Drain pasta in a colander and in a bowl toss with zucchini mixture, cheese, 1/4 cup reserved cooking water, and salt and pepper to taste, adding additional reserved cooking water if necessary.
HERBED ZUCCHINI NOODLES (LOW-FAT)
Recipe courtesy of Juan Carlos Cruz from the Low Calorie Commando on the Cooking Network. Posted for the Low Fat Holiday Challenge!
Provided by katie in the UP
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Carefully drag a vegetable peeler the length of the zucchini to create
- long strands. Discard centers with the seeds.
- Heat a large nonstick saute pan over medium heat with the butter.
- Add the zucchini and quickly toss to coat with the butter.
- Add parsley, thyme, oregano, and lemon pepper. Toss again and warm through, about 1 minute.
- Add the egg noodles. Toss once again until pasta is warmed through but zucchini
- remains crisp tender.
- Taste and adjust flavor with salt and pepper.
- Sprinkle with Parmesan.
Nutrition Facts : Calories 159.3, Fat 3.9, SaturatedFat 1.8, Cholesterol 30.1, Sodium 623.5, Carbohydrate 26.1, Fiber 2.9, Sugar 3.4, Protein 6.6
HERBED ZUCCHINI BITES
This is such a refreshing snack to serve when the summer heat hits hard. It is also a wonderful way to use up the zucchini in the garden that seems to quickly get out of control.
Provided by Chef Buggsy Mate
Categories Cheese
Time 20m
Yield 36 slices, 12 serving(s)
Number Of Ingredients 4
Steps:
- Pat zucchini slices dry with paper towels.
- Spread cheese over the tops of the zucchini slices.
- Sprinkle with the chopped olives and chives.
- Serve immediately.
Nutrition Facts : Calories 5.2, Fat 0.1, Sodium 8.8, Carbohydrate 1, Fiber 0.3, Sugar 0.5, Protein 0.3
HERBED ZUCCHINI
This recipe is easy to prepare and very tasty. I am not by a long shot a zucchini lover but I like it prepared this way.
Provided by Irmgard
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet, cook the bacon until crisp.
- Drain the bacon, reserving 2 tablespoons of the drippings in the skillet.
- Crumble the bacon and set aside.
- Cook the chopped onion and celery in the bacon drippings until tender but not brown.
- Stir in the undrained tomatoes, parsley, sage, savory, oregano and pepper.
- Add the sliced zucchini.
- Bring the vegetable mixture to a boil; reduce the heat.
- Cover and cook about 10 minutes or until the zucchini is tender-crisp, stirring occasionally.
- Sprinkle with Parmesan cheese and crumbled bacon.
Nutrition Facts : Calories 178.5, Fat 12.9, SaturatedFat 4.9, Cholesterol 22.7, Sodium 415.1, Carbohydrate 9.1, Fiber 2.4, Sugar 4.6, Protein 8
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