Zucchini And Lemon Thyme Soup Food
ZUCCHINI POTATO LEMON-THYME MASH
Categories Potato Side Vegetarian Zucchini Summer Thyme Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 4
Steps:
- Cut zucchini crosswise into 1-inch-thick slices. In a large saucepan cover potatoes with salted cold water by 2 inches and simmer, covered, until tender, about 35 minutes. Transfer potatoes to a colander and reserve cooking water. When potatoes are cool enough to handle, peel and put in a large bowl. Add lemon thyme, butter, and salt and pepper to taste and with a potato masher coarsely mash. Keep mash warm, covered.
- Bring cooking water to a boil and simmer zucchini until tender, about 8 minutes. Drain zucchini well in colander and coarsely mash into potatoes. Mash may be made 1 day ahead and cooled completely before being chilled, covered. Reheat mash before serving.
BAKED ZUCCHINI WITH LEMON THYME
From More Recipes from a Kitchen Garden - Shepherd's Garden Seeds. I could see how this recipe could be done over a campfire or grill too! Yum.
Provided by dicentra
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Split zucchini in half and arrange cut side up, on a large sheet of heavy duty aluminum foil.
- Sprinkle with oil, salt and pepper, herbs and cheese.
- Fold up all four sides of the foil into a packet and crimp edges.
- Bake for 35 minutes or until zucchini is tender.
Nutrition Facts : Calories 105.8, Fat 7.3, SaturatedFat 1.9, Cholesterol 5.5, Sodium 115.4, Carbohydrate 7.4, Fiber 2.5, Sugar 3.5, Protein 4.9
ZUCCHINI WITH LEMON AND THYME
This lemony vegetable side dish goes well with roasted or grilled chicken, steak, or fish.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- Cut zucchini into large pieces. In a large skillet, heat 2 teaspoons olive oil over medium-high heat. Add half the zucchini and toss to coat in oil. Season with salt and pepper and cook until golden brown in spots, about 4 minutes. Transfer zucchini to a serving bowl. Repeat with 2 more teaspoons oil and remaining zucchini. Stir batches together and add lemon juice and thye leaves; season with salt and pepper.
Nutrition Facts : Calories 69 g, Fat 5 g, Fiber 1 g, Protein 2 g
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