OLIVE ZUCCHINI SPREAD
Zucchini tends to spread-across bread, crackers and veggies-when this recipe is served at a reception, potluck or casual get-together. It makes enough to satisfy a crowd. -GaleLynn Peterson, Long Beach, California
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 6 cups.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 11 ingredients; beat until blended. , Transfer to a serving bowl; cover and chill for at least 4 hours or overnight. Serve with baguette slices.
Nutrition Facts : Calories 43 calories, Fat 4g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 93mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
OLIVE OIL ZUCCHINI BREAD
This moist loaf, made with olive oil and yogurt, is less sweet and more complexly flavored than most zucchini breads. Grated lemon zest gives a gentle brightness, while brown sugar adds a caramel sweetness, and cinnamon makes it spicy and rich. Serve slices plain or buttered, or spread thickly with cream cheese for a more tangy and luscious variation.
Provided by Melissa Clark
Categories breads, dessert
Time 1h30m
Yield One 8-inch loaf
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees. Butter an 8-inch loaf pan.
- In a large bowl, use a rubber spatula to mix together the grated zucchini, sugar, olive oil, yogurt, eggs and vanilla extract.
- Whisk together the flour, salt, baking soda, baking powder, lemon zest and spices in a separate bowl. Fold the dry ingredients into the wet ingredients. Fold in the walnuts if using.
- Pour the batter into the prepared loaf pan and bake for 40 to 55 minutes, rotating the pan halfway through baking. The bread will be done when a toothpick inserted into the middle comes out clean.
- Cool on a wire rack for 10 minutes. Remove the bread from the pan and cool on a rack completely before cutting and serving.
CREAMY ZUCCHINI AND RICOTTA SPREAD
Serve this Mediterranean-inspired dip at your next get-together. Just as creamy as hummus but with a touch of creamy ricotta and bright lemon zest, it's sure to be a hit.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- In a medium nonstick skillet, heat olive oil over medium-high. Add zucchini, garlic, and thyme; season with salt and pepper. Cook, stirring occasionally, until zucchini is tender and golden brown in spots, about 5 minutes. Transfer to a medium bowl and let cool to room temperature (or refrigerate, up to overnight; bring to room temperature before continuing). Add ricotta, lemon zest, and lemon juice, and stir to combine. Season with salt and pepper.
Nutrition Facts : Calories 75 g, Fat 5 g, Fiber 4 g, Protein 4 g
ZUCCHINI SPREAD
This is great served with crackers, as a veggie dip, or with rounds of french bread. Obtained form the AHA Low-fat, low-cholesterol cookbook.
Provided by Hadice
Categories Spreads
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Squeeze the zucchini to remove excess water.
- In a food processor or blender, process the zucchini and all other ingredients except the nuts until smooth, scraping the sides as needed.
- Spoon the mixture into a serving bowl.
- Fold in the nuts.
- Cover and refrigerate before serving.
Nutrition Facts : Calories 49.3, Fat 4.3, SaturatedFat 0.5, Sodium 79.2, Carbohydrate 2.5, Fiber 1, Sugar 1.1, Protein 1.1
ZUCCHINI WITH OLIVES
Make and share this Zucchini With Olives recipe from Food.com.
Provided by hectorthebat
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large skillet over medium heat. Add three of the olives (reserve the others) and cook for a minute, until fragrant. Add the onion and garlic and cook for 4 minutes, until softened, stirring regularly to avoid colouring. Add the zucchini, sprinkle with salt, pepper, and herbes de Provence, and stir to combine. Cover and cook for 5 minutes.
- Add the white wine and the reserved olives, and stir again. Turn the heat to medium-high and cook, uncovered, for 5 to 7 minutes, until most of the juices have evaporated. Serve hot, at room temperature, or cold.
Nutrition Facts : Calories 129.9, Fat 3.6, SaturatedFat 0.5, Sodium 139.1, Carbohydrate 19.8, Fiber 3.3, Sugar 4.6, Protein 4.3
ROASTED ZUCCHINI AND YOGURT SPREAD
Categories Condiment/Spread Dairy Vegetable Appetizer Roast Yogurt Fall Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 9
Steps:
- To prepare zuchinni:
- Preheat oven to 500°F.
- In a large shallow roasting pan toss zucchini with oil and salt and roast in middle of oven, stirring once, until browned and falling apart, about 25 minutes. Cool zucchini and in a bowl mash coarse with a potato masher or fork. Stir in yogurt, scallions, and salt and pepper to taste. Spread may be made 1 week ahead and chilled, its surface covered with plastic wrap.
- Serve spread at room temperature with pita toasts.
- To prepare pita toasts:
- Preheat oven to 350°F.
- Halve loaves horizontally to form 8 rounds. Brush rough sides of rounds with oil and season with salt. Cut each round into 8 wedges and bake in 2 batches on a baking sheet in middle of oven until golden, about 10 minutes. Cool toasts on a rack. Toasts may be made 1 week ahead and kept in sealable plastic bags at room temperature. Makes 64 pita toasts.
THREE OLIVE SPREAD
This recipe was given to me by a coworker for the holidays. It is best when made with olives purchased at a deli. Serve with your favorite cracker, baguettes or thin italian bread slices.
Provided by GRAYCE
Categories Appetizers and Snacks Vegetable Olives
Time 1h15m
Yield 24
Number Of Ingredients 6
Steps:
- Combine the black olives, green olives, kalamata olives, and garlic in the container of a food processor. Pulse to chop, then add balsamic vinegar and olive oil. Process until smooth. Refrigerate for at least one hour, or overnight if possible, before serving.
Nutrition Facts : Calories 45.9 calories, Carbohydrate 1.3 g, Fat 4.5 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 0.6 g, Sodium 284 mg, Sugar 0.3 g
OLIVE SPREAD SNACKERS
If you like olives, you'll love this smooth spread. Walnuts and spices create warm flavor overtones. Spoon this mixture onto slices of your favorite toasted bread.
Provided by sal
Categories Appetizers and Snacks Vegetable Olives
Time 10m
Yield 40
Number Of Ingredients 9
Steps:
- In a food processor, blend pitted black olives, walnuts, mayonnaise, sour cream, thyme, black pepper, salt, garlic powder and dried minced onion. Chill in the refrigerator until serving.
Nutrition Facts : Calories 61.8 calories, Carbohydrate 1.4 g, Cholesterol 1.2 mg, Fat 6.3 g, Fiber 0.7 g, Protein 0.8 g, SaturatedFat 0.8 g, Sodium 123.6 mg, Sugar 0.2 g
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