Spicy Zucchini Food

CAPELLINI WITH SPICY ZUCCHINI-TOMATO SAUCE

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, about 1 minute. Crush the tomatoes into the skillet with your hands and add the juice. Add 1/2 teaspoon salt and simmer, stirring occasionally, until the sauce is slightly thickened, about 15 minutes. Add the zucchini and cook until crisp-tender, about 5 minutes. Season with salt.
• Meanwhile, bring a large pot of salted water to a boil. Add the capellini and cook as the label directs. Drain and add to the sauce along with the basil; toss to coat. Top with parmesan.

SPICY MEXICAN STYLE ZUCCHINI CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat the oil in a large skillet over medium-high heat. Add zucchini and onions; cook and stir until tender, about 10 minutes. Season with garlic salt, paprika, oregano and cayenne pepper, and continue cooking and stirring until fragrant. Mix in the rice, beans and salsa and cook just until heated through. Mix in 1 cup of Cheddar cheese until well blended. Transfer to a 9x13 inch baking dish and top with remaining Cheddar cheese. Cover the dish with a lid or aluminum foil.
• Bake for 20 minutes in the preheated oven, or until cheese is melted and bubbly.

SPICY PAKISTANI ZUCCHINI

Steps:

• Heat oil in a large skillet over medium heat; saute onion until golden (about 5 minutes).
• Add zucchini, salt, water, chile powder, turmeric, garlic powder, coriander, cloves, peppercorns, tomatoes and yogurt and stir all together. Reduce heat to low and simmer for 10 minutes, stirring occasionally.

SPICED ZUCCHINI

Steps:

• In a 12-inch skillet, heat oil over medium-high. Add cumin seeds; cook, stirring constantly, until fragrant and sizzling, about 30 seconds.
• Add zucchini; reduce heat to medium. Cook, stirring occasionally, until lightly browned and tender, 6 to 7 minutes. Season with salt and pepper. Serve.

LIGHT SPICY ZUCCHINI AND TOMATO CASSEROLE

Steps:

• Preheat the oven broiler. Slice the zucchini on a sharp angle about 1/2-inch thick and place on a baking sheet lined with foil and nonstick cooking spray. Coat the zucchini with nonstick cooking spray and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Broil, flipping once, until just golden, 6 to 8 minutes. Reduce the oven temperature to 425 degrees F.
• Meanwhile, heat the oil in a medium pot set over medium-high heat. Add the garlic and jalapeno and cook until softened, 2 to 3 minutes. Add the chili powder, cumin and tomatoes. Continue to cook until the tomatoes are soft and the sauce is thickened, about 10 minutes. Remove from the heat, lightly mash with a fork and season with salt and pepper.
• Coat an 8-inch square baking dish with cooking spray. Place about 1/2 of the zucchini in the bottom of the dish and top with 1/2 of the tomato sauce. Repeat the layers and cover with foil. Bake until bubbly and hot, about 20 minutes. Remove the foil, sprinkle with the cheese and continue to bake until the cheese is melted and lightly browned, about 10 minutes. Let stand 10 minutes, sprinkle with the cilantro.

SPICY GRILLED ZUCCHINI

Steps:

• Prepare a medium-hot grill. Season the zucchini with salt and pepper, and toss with the olive oil. Grill on each side until the slices are tender and there are light marks on the sides. Transfer to a platter, and sprinkle with the red pepper flakes and the herbs. Douse with lemon juice if desired, and serve.

SPICY BAKED ZUCCHINI FRIES

Steps:

• Pre-heat oven to 425 degrees.
• Place a parchment paper on a sheet pan (half sheet size) and have that ready.
• Cut the zucchinis into finger sized sticks and place in a bowl.
• In 3 other bowls, whisk the eggs in one, place the flour in the second and the panko mixture in the third.
• Dip a piece of zucchini stick into the flour, then the egg wash and then the panko crumb mix to coat well.
• Place the coated zucchini sticks on the sheet pan leaving about half an inch of space between each one. Repeat to finish the rest of the zucchini sticks.
• Spray the zucchini fries with avocado or olive oil and bake in the oven for 15-20 minutes until they are golden/light brown in color.
• Remove from the oven and let it rest for a few minutes before serving. Serve with your favorite dip.

SPICY ZUCCHINI

Steps:

• Place oil in a large, heavy non-stick skillet and begin heating over medium high heat.
• Meanwhile, slice onion and cut zucchini into 1/4" rounds.
• Once oil is nice and hot, saute onion until it is starting to carmelize (about 2 minutes).
• Add zucchini and seasonings. Turn heat down slightly (to medium), and cook for about 5 minutes, stirring occasionally.
• Zucchini should be yellow with some brown spots, slightly transparent looking and soft without being mushy. Onions should be thoroughly carmelized and yummy. :).

SPICY ZUCCHINI SALAD

Steps:

• Preheat oven to 400°F. Brush uncut sides of pita rounds with 1 tablespoon oil, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place directly on oven rack, and bake at 400°F until crispy, 5 to 6 minutes. Cool slightly, about 5 minutes. Slice pitas into thin triangles. Set aside.
• Using a Y-shaped peeler, peel thin strips from zucchini to measure about 1 cup. (Reserve remaining zucchini for another use.) Toss together zucchini strips and 1 1/2 teaspoons chipotle chiles; let stand at room temperature 10 minutes.
• Whisk together lime juice and remaining 1 tablespoon chipotle chiles in a small bowl. Gradually whisk in remaining 3 tablespoons oil. Toss together lettuce, chickpeas, tomatoes, and dressing. Season with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Divide among 4 bowls. Top with zucchini strip mixture, pita triangles, sour cream, pumpkin seeds, and scallions.

SWEET AND SPICY ZUCCHINI RELISH

Steps:

• Place zucchini in the bowl of a food processor fitted with the chopping blade, and pulse until it's chopped into very small pieces. Place chopped zucchini into a large colander.
• Repeat with onions, and then peppers. Place all vegetables into the colander, and toss with about 1 tablespoon salt. Stir well to combine vegetables and salt, and let sit in the colander for at least 30 minutes to release some of their liquid.
• Meanwhile, mix together remaining ingredients in a large stockpot, and bring to a boil.
• Add vegetables and return to a boil. Reduce heat and simmer for 30 minutes.
• Remove pot from heat, and let cool to room temperature.
• When liquid is cool, ladle relish with some of the liquid into sterilized jars, and seal tightly.
• Discard any extra liquid, or use for another pickling project.
• Refrigerate relish for at least 24 hours, and for up to 4 weeks.

SPICY ZUCCHINI RELISH

Steps:

• In a large resealable plastic bag, combine the zucchini, onion and salt. Seal bag and turn to coat: refrigerate for 8 hours or overnight. Rinse with water; drain. , In a large saucepan, combine the cornstarch, mustard, turmeric, celery seed and pepper. Gradually whisk in vinegar until blended. Stir in peppers and zucchini mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Cool. Cover and refrigerate for at least 4 hours before serving.

SWEET AND SPICY ZUCCHINI RELISH RECIPE

Steps:

• Place sliced zucchini in a food processor and pulse several times until they become small pieces. Pour zucchini into a large colander in the sink to drain.
• Cut onions and peppers into slices. Place them into the food processor, in batches if needed, and pulse until they become the same size as the zucchini. Place onions and peppers into the colander with the zucchini.
• Add 1 tablespoon of salt to the vegetables and stir well to coat. Let the vegetables drain for at least 30 minutes.
• With about 10 minutes left of draining, in a large stockpot, mix together the remaining ingredients. Bring to a boil.
• Rinse the vegetables to remove some of the salt and then add them to the pot and return to a boil. Reduce heat and simmer for 30-45 minutes.
• Remove pot from heat, and let cool to room temperature.
• When liquid is cool, using a slotted spoon pour relish into an air tight container or sterilized mason jars. Add some of the liquid to barely cover the top of the relish.
• Refrigerate for at least 24 hours before eating.

SPICY ASIAN ZUCCHINI

Steps:

• Heat 2 teaspoons of sesame oil in a large skillet over medium high heat. Add the zucchini (you may have to saute them in batches depending on the size of your skillet and how much zucchini you have). Sprinkle with salt and pepper and saute until browned and tender. Remove from heat. Repeat with remaining zucchini if needed.
• Whisk together the soy sauce, sriracha, and honey. Pour the mixture over the sauteed zucchini (again, you may not need to use all the sauce depending on how much zucchini you have. Taste as you go). Toss to combine. To serve, sprinkle the zucchini with sesame seeds and green onions. This side dish is tasty warm or at room temperature.

JAPANESE ZUCCHINI

Steps:

• Cut zucchini into 2 inch long pieces and then cut each piece into 6 wedges.
• Heat vegetable oil over medium-high heat in a large nonstick skillet.
• Add zucchini and onion and cook for 2 minutes.
• Add teriyaki sauce, soy sauce, red pepper flakes and black pepper. Cook for 4 to 5 more minutes or until soft enough for your liking.
• Sprinkle with sesame seeds and serve.

SPICY ZUCCHINI OMELET

Steps:

• Spray a skillet with non-stick cooking spray and heat on medium heat.
• Saute the onion and zucchini for a few minutes to soften, but not brown them.
• Meanwhile, add the water, cumin, chili powder, salt and pepper to the eggs and lightly beat to combine.
• Pour egg mixture into skillet, over the onion and zucchini mixture, give it all a quick stir and then allow it to cook gently, untouched, for about 3 minutes.
• Using a rubber spatula, gently lift egg around the edges, pushing slightly in toward the center, to allow the uncooked egg to flow underneath.
• Reduce heat to medium-low and cook about 3-4 minutes, or until the top is mostly set.
• Pour the salsa in a straight line from one end of the omelet to the other, just off center.
• Gently pick up the opposite side of the omelet with your spatula and quickly fold it over onto the salsa.
• Serve with sour cream and additional salsa.

SPICY ASIAN ZUCCHINI

Steps:

• Heat sesame oil in a skillet on medium high heat.
• Add the zucchini and garlic and saute for about 5-7 minutes or until desired tenderness
• Place zucchini on a plate.
• Combine the soy sauce, sriracha, and honey and whisk together until combined.
• Pour the mixture over the sauteed zucchini and toss to combine.
• Sprinkle with green onions
• Serve warm or at room temperature.

SPICY GARLIC SOY SAUCE ZUCCHINI STIR FRY

Steps:

• Heat oil in a frying pan over medium high heat. Once oil is hot, sauté garlic, white parts of scallion, and red chilies until fragrant, about 1 minute.
• Add zucchini into the pan, stir to mix well, and cook for 2-3 minutes, until the zucchini is tender but still crispy.
• Mix together soy sauce, sugar, Shaoxing wine, and Chinese black vinegar, then pour this sauce mixture into the pan. Gently toss to coat the zucchini.
• Once the sauce boils, add in corn starch slurry and keep stirring until the sauce is thick.
• Turn off heat, add sesame oil and half of the green part of scallions, and toss gently.
• Transfer the zucchini to a serving plate and garnish with the rest of the green part of scallions.

SUPER EASY SPICY COURGETTE/ZUCCHINI CHUTNEY RECIPE

Steps:

• Put all ingredients into a high sided non reactive pan and heat gently to dissolve the sugar
• Raise the heat till boiling then lower a luittle so it is bubbling but not going mad in the pan
• Leave for about 45 minutes, stirring occasionally to make sure it doesn't stick
• The chutney is ready when you can drag a wooden spoon through and it leaves a clear trail on bottom of the pan
• ladle into sterilised jars and set aside in cool cupboard for a week to mature and allow flavours to blend

SPICY ZUCCHINI FRITTATA

Steps:

• Heat broiler. In a medium ovenproof (preferably cast-iron) skillet, heat oil over medium heat and cook onion and jalapeno, stirring, until tender, about 5 minutes. Add zucchini and corn and cook until tender, about 7 minutes more. Season with salt.
• In a bowl, whisk eggs with 1/2 teaspoon salt and pour into skillet with vegetables. Cook until sides are just beginning to set, 2 to 3 minutes.
• Transfer skillet to oven and broil until just set in the middle and lightly golden and puffed on top, 2 to 3 minutes.

SPICY ZUCCHINI CASSEROLE

Steps:

• Heat oven to 350ºF.
• Combine vegetables in medium bowl. Whisk egg and dressing until blended. Add to vegetable mixture along with the cheese; mix lightly.
• Spoon into 2-qt. casserole sprayed with cooking spray; top with bread crumbs.
• Bake 30 min. or until heated through.

SPICY GARLIC POTATOES AND ZUCCHINI

Steps:

• Cover potatoes with salted cold water by 1 inch in a 4-quart saucepan, then simmer, uncovered, until just tender, 20 to 25 minutes. Drain in a colander and let stand until cool enough to handle, about 15 minutes. Peel potatoes and halve lengthwise.
• Cook garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until garlic is pale golden, about 2 minutes. Discard garlic, then stir potatoes and red pepper flakes into oil and sauté over moderately high heat, stirring occasionally, until potatoes begin to turn golden brown, 8 to 10 minutes.
• While sautéing potatoes, cook zucchini in a pot of boiling salted water until just tender, 2 to 3 minutes, then drain in a colander.
• Transfer potatoes with a slotted spoon to a bowl, then add zucchini to oil in skillet and sauté over moderately high heat, stirring, until hot, about 1 minute. Return potatoes to skillet and stir in salt.

SPICY ZUCCHINI SOUP

Steps:

• In a Dutch oven, heat olive oil or butter to medium heat. Add the onion and jalapeno and sauté 5-6 minutes or until slightly soft. Add the zucchini and sauté another 5-6 minutes or until soft. Stir in the garlic, salt, black pepper and celery salt 30-60 seconds or until the garlic is fragrant.
• Add the stock and bring to a simmer for 8-10 minutes or until the zucchini is very soft. Use an immersion blender to puree the soup until smooth. (Alternatively, transfer the mixture to a blender and puree until smooth, then place back in the pot.)
• Stir the lemon zest and juice and half and half or cream into the soup. Taste and adjust seasoning, if necessary.