SIMPLE ROASTED ZUCCHINI
Serve this easy roasted zucchini with thyme hot or at room temperature.
Provided by Food Network Kitchen
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 425 degrees F.
- Lightly toss the zucchini and thyme with 2 tablespoons of the oil (adding the remaining 1 tablespoon oil if needed) and then with some salt and pepper in a medium bowl. Spread the zucchini in a single layer on a baking sheet. Roast until the zucchini is tender and browning around the edges, 10 to 13 minutes. Remove from the oven and transfer to a plate. Season with salt and pepper. Serve right away or at room temperature.
ROASTED ZUCCHINI
This is the simplest of side dishes, endlessly customizable. Try it when you have an abundance of zucchini in the garden.
Provided by LauraF
Categories Side Dish Vegetables Squash Zucchini
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Place a rimmed baking sheet in the oven to heat up.
- Place zucchini in a bowl. Add oil, salt, pepper, garlic powder, and cayenne; toss to coat.
- Carefully remove the hot baking sheet and spray lightly with cooking spray. Spread out zucchini in an even layer.
- Roast in the preheated oven until browned, turning halfway, about 20 minutes. Squeeze lemon juice on top and garnish with parsley. Sprinkle sea salt on top.
Nutrition Facts : Calories 131 calories, Carbohydrate 8.8 g, Fat 10.6 g, Fiber 2.7 g, Protein 2.9 g, SaturatedFat 1.1 g, Sodium 263.4 mg, Sugar 4.3 g
THE BEST ZUCCHINI DIP EVER
A surprisingly delightful dip for any occasion. Zucchini is spiced up with a bit of garlic and oregano to create a creamy and delicious dip. This has been a hit every time I've made it! Serve with vegetables, crackers, or bread.
Provided by BETTYBILLINGS
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Place zucchini in a saucepan, and fill with enough water to cover. Bring to a boil, and cook until tender, about 5 minutes. Drain, and transfer to a food processor or blender. Process until smooth. Add the garlic, sugar, and oregano, and process until blended.
- Transfer the pureed mixture to a serving bowl, and stir in the mayonnaise. Chill for at least 1 hour before serving.
Nutrition Facts : Calories 550.6 calories, Carbohydrate 8.1 g, Cholesterol 27.9 mg, Fat 58.3 g, Fiber 0.5 g, Protein 1.3 g, SaturatedFat 8.7 g, Sodium 570.2 mg, Sugar 5.6 g
ZUCCHINI-ONION DIP
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Saute 1 finely chopped sweet onion in 2 tablespoons vegetable oil in a medium skillet over medium-high heat, until browned and very tender, 20 to 25 minutes; let cool. Puree 1 finely chopped medium zucchini in a food processor with 1/2 cup mayonnaise, 1/4 cup each chopped dill and scallions, 2 teaspoons white wine vinegar and 1/2 teaspoon each onion powder, granulated garlic and kosher salt. Stir in 1 1/2 cups light sour cream; season with salt. Stir in the sautéed onion. Top with more dill.
ROASTED ZUCCHINI AND GARLIC SPREAD
This can be used as a dip for pita chips and veggies or as the base for a wrap. From 1001 Low Fat Recipes.
Provided by dicentra
Categories Vegetable
Time 25m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Line a jelly roll pan with foil and spray with cooking spray.
- Arrange zucchini, onion and garlic in a single layer on the pan.
- Bake at 425 until vegetables are very tender, about 15-25 minutes. Cool.
- Process vegetables in a food processor, until coarsely chopped.
- Stir in yogurt and parsley; season to taste with lemon juice, salt and pepper.
Nutrition Facts : Calories 15.5, Fat 0.4, SaturatedFat 0.2, Cholesterol 0.9, Sodium 7.6, Carbohydrate 2.5, Fiber 0.6, Sugar 1.8, Protein 0.9
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SPICY ROASTED ZUCCHINI DIP WITH GARLIC AND LEMON
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Reviews 2Servings 6Cuisine AmericanCategory Appetizer
- On a large rimmed baking sheet, toss zucchini with 2 tablespoons olive oil, and turn to coat. Lay skin side down; sprinkle cut side with red pepper flakes and black pepper. Tuck garlic cloves, cut side down into a little pocket of foil. Drizzle with 1 teaspoon olive oil and wrap tightly. Lay the foil packet on the baking sheet.
- Roast zucchini and garlic for 20 minutes. Remove garlic and set aside to cool. Continue roasting zucchini for 20 - 25 minutes more, or until it's puffed and golden. Turn off heat and leave zucchini in the oven for 15 - 30 minutes.
- Push the garlic out of its papery skin and into the bowl of a food processor; tip any olive oil in too. Add the zucchini, lemon juice, and sea salt. Pulse to blend, just until mixture is reduced and velvety. Taste, and add more lemon or salt to taste.
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