ZUCCHINI WITH SHALLOTS
This simple dish from Pierre Franey is light and delicious. It takes only 15 minutes and would be a great side dish for grilled beef or chicken or for any type of seafood. The bread crumbs added at the end provide excellent texture.
Provided by Pierre Franey
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Rinse the zucchini and pat dry. Trim off the ends, but do not peel them. Cut into 1/8-inch slices.
- Heat the oil in a nonstick skillet and when the oil is hot, add the zucchini. Saute the zucchini over high heat, shaking the pan and tossing gently. Add salt and pepper, and cook a total of 5 minutes.
- Add the bread crumbs and butter to the pan. When the crumbs start to brown, add the shallots and cook for another minute, tossing. Serve sprinkled with parsley.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 7 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 449 milligrams, Sugar 5 grams, TransFat 0 grams
ZUCCHINI STUFFED TOMATOES
Provided by Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the broiler. Cut the tomatoes in 1/2 crosswise. Scoop out the centers leaving the outer thick flesh intact. Sprinkle the interior shells of the tomatoes with a couple pinches of salt and sugar, and invert them on a paper towel lined plate to drain until ready to stuff.
- With the grating attachment of a food processor or on the large-holed side of a box grater, grate the zucchini, and place it in a strainer. Toss the zucchini with 1 teaspoon salt and place the strainer over a bowl to catch the juices. Allow to drain for 5 to 10 minutes.
- In a large heavy skillet, saute the shallots in 2 tablespoons olive oil, until they begin to caramelize. Meanwhile squeeze the zucchini to release as much water as possible.
- Turn the heat up on the shallots, add the dry zucchini to the pan, and saute the zucchini with the shallots for 5 minutes.
- Add chopped parsley and thyme, and then toss the zucchini with the cheese, reserving 1/4 cup of the cheese for topping.
- Stuff the tomatoes with the filling, mounding it slightly, and sprinkle with remaining cheese. Place tomato halves in a flameproof baking dish and broil them until the tops are golden. Serve hot.
Nutrition Facts : Calories 321 calorie, Fat 25 grams, SaturatedFat 11.5 grams, Cholesterol 62 milligrams, Sodium 318 milligrams, Carbohydrate 6 grams, Fiber 1 grams, Protein 18 grams, Sugar 3 grams
ROASTED GARLIC ZUCCHINI AND TOMATOES
This is my husband's favorite way to eat up summer's 'never-ending' supply of zucchini and tomatoes. Goes great with grilled chicken or fish, or toss it with some cooked pasta. Grape or cherry tomatoes work well too.
Provided by SweetBasil
Categories Side Dish Vegetables Tomatoes
Time 33m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking dish.
- Combine the zucchini, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with the olive oil, season with salt and pepper, and mix well.
- Place in preheated oven. Roast until vegetables are tender and slightly golden, about 18 minutes. Remove from oven; sprinkle with the Parmesan cheese and basil.
Nutrition Facts : Calories 204.1 calories, Carbohydrate 9.5 g, Cholesterol 8.8 mg, Fat 16.8 g, Fiber 2.4 g, Protein 5.9 g, SaturatedFat 3.7 g, Sodium 165.2 mg, Sugar 4.7 g
ROASTED ZUCCHINI & TOMATOES
This is such an easy summer side dish! Below is my basic method. See the notes for lots of variations!
Provided by One Lovely Life
Categories side dish
Time 53m
Number Of Ingredients 6
Steps:
- In a large bowl, toss zucchini and tomatoes with a drizzle of olive oil and stir to coat. Stir in balsamic vinegar, and add a generous sprinkle of salt and pepper.
- Spread veggie mixture out onto a baking sheet. Roast at 375 degrees for 30-45 minutes, or until you've reached your desired doneness (30 minutes will give you a more crisp-tender texture, while 45 minutes will give you some caramelization on the tomatoes that I like)
Nutrition Facts : ServingSize 1/4 recipe, Calories 68 calories, Sugar 3 g, Sodium 296.5 mg, Fat 5.5 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 4.7 g, Fiber 1.3 g, Protein 1.1 g, Cholesterol 0 mg
SKILLET COD WITH BULGUR, ZUCCHINI, AND TOMATOES
Trying to fit more heart-healthy fish and whole grains into your diet? Achieving those noble weeknight dinner goals just got easier with this Mediterranean-inspired dinner of Skillet Cod with Bulgur, Zucchini, and Tomatoes. Wholesome bulgur, mild-tasting cod, and saucy summer vegetables come together using just one skillet, making clean-up a breeze, too.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Seafood Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Heat oil in a large straight-sided skillet over medium-high. Add shallots and zucchini; season with salt and pepper. Cook, stirring occasionally, until tender and golden-brown in places, 5 to 7 minutes.
- Add bulgur and 1/4 teaspoon harissa; cook until nutty and fragrant, about 2 minutes. Add tomatoes, clam juice, and 1/2 cup water; bring to a simmer. Cover, reduce heat to low, and cook 10 minutes.
- Meanwhile, season fish with salt, pepper, and remaining 1 teaspoon harissa. Nestle fish into bulgur mixture in a single layer, cover, and continue cooking until fish is just cooked through, 8 to 10 minutes (depending on thickness). Remove from heat, cover, and let stand a few minutes. Serve with mint and a drizzle of oil.
SAUTEED GARLIC-PARMESAN ZUCCHINI SQUASH AND TOMATOES
This skillet sauteed zucchini, squash and tomatoes is a simple side dish that's the perfect accompaniment to your favorite summer meals. It's deliciously flavorful thanks to the garlic and parmesan flavors and it has such a fun colorful blend. A new summer staple!
Provided by Jaclyn
Categories Side Dish
Time 18m
Number Of Ingredients 9
Steps:
- Heat olive oil and butter in a 12-inch non-stick skillet over medium-high heat. Add in zucchini and squash and saute 2 minutes.
- Add in tomatoes then evenly sprinkle in Italian seasoning, garlic powder, and season with salt and pepper to taste (about 3/4 tsp salt and 1/4 tsp pepper).
- Continue to saute, tossing occasionally, until squash is tender and tomatoes are beginning to burst, about 3 - 5 minutes longer.
- Sprinkle in half the parmesan and toss then sprinkle remaining parmesan over top. Serve warm.
Nutrition Facts : Calories 111 kcal, Carbohydrate 6 g, Protein 5 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 165 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
FILLET WITH SHALLOT, ZUCCHINI & TOMATO
This dish is filled with color and extra nutrients from the added veggies.
Yield 4 Servings
Number Of Ingredients 10
Steps:
- Heat sauté pan and lightly film with olive oil. Sauté shallot and garlic until shallot starts to become translucent. Add zucchini and sauté 1-2 minutes. Remove from pan. (function() { var a="",b=[ "adid=ada-foodhub-3-551094650", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c
Nutrition Facts :
SKILLET ZUCCHINI AND TOMATOES
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until just tender. Add the garlic and cook, stirring, for 2 minutes longer.
- Add the sliced zucchini, the broth or tomato juice, sugar, bay leaf, salt, and pepper. Cover and simmer for 10 minutes, stirring occasionally.
- When the zucchini is tender, add the tomato wedges. Cover and cook for another 2 to 3 minutes, or until hot.
- Remove bay leaf and transfer the vegetables to a serving bowl.
Nutrition Facts : Calories 41 kcal, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, Sodium 282 mg, Sugar 5 g, Fat 1 g, ServingSize 1 skillet (8 servings), UnsaturatedFat 0 g
ZUCCHINI AND TOMATOES WITH SHALLOTS
Provided by Pierre Franey
Categories easy, quick, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oil in a nonstick skillet. When it is quite hot add zucchini. Cook over high heat, shaking the skillet and tossing zucchini pieces gently with a spatula. Cook about 4 minutes.
- Add shallots and cook 1 minute. Add tomatoes, salt, pepper and basil. Cook and toss 2 minutes more. Serve immediately.
Nutrition Facts : @context http, Calories 103, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 512 milligrams, Sugar 6 grams
ZUCCHINI & TOMATOES
Fresh tomatoes and Zucchini with onion and basil make a perfect light & fresh summer (or anytime) side dish! A Bone Fish Grill Copy Cat Recipe.
Provided by An Affair from the Heart
Categories Side Dish
Time 10m
Number Of Ingredients 8
Steps:
- In a large skillet over medium-high heat, melt butter and heat oil.
- Add zucchini, onion and tomatoes, and sautè for about 5-8 minutes, or until veggies are desired tenderness.
- Add basil, salt and pepper, stir.
- Pour into a serving dish. Top with shredded Parmesan cheese.
- Serve hot, with more cheese if desired.
Nutrition Facts : Calories 153 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 11 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 304 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
TO DIE FOR ZUCCHINI AND TOMATOES !!!!
OK this is sooooooooo Good. I could eat this 3 times a night and not get sick of it. Zesty and spicy and very tasty.The tomatoes really add to the flavor
Provided by Shirl J 831
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Chop finely the onion.
- Slice the zucchini (not to thick).
- Saute the zucchini with the onion, garlic.
- Add all your seasonings.
- Saute this for a few minutes in a pan sprayed with butter pam.
- Do not saute too long as you do not want the zucchini soft.
- Add the tomatoes and simmer few minutes.
- Remove from heat and serve on plates adding parmesan cheese on top.
EGGPLANT, ZUCCHINI AND FRESH TOMATO STEW
Eggplant, Zucchini and Fresh Tomato Stew, a delicious dish that can easily fool some carnivores into eating less meat. Best enjoyed with a side of grains.
Provided by Gemma
Time 30m
Number Of Ingredients 10
Steps:
- In a large skillet or pan, heat oil. Add shallots and garlic and cook for about 3 - 5 minutes stirring occasionally and avoiding browning. Add chopped tomatoes and basil and cook for 2 minutes. Add red peppers, zucchini, cumin, salt and pepper to taste and mix well. Cover and cook for 5 minutes. Uncover, add eggplant, mix well, add passion fruit vinegar, adjust seasoning. Cover and cook for 5 - 7 minutes until all veggies are fully cooked. Serve hot.
Nutrition Facts : ServingSize 1 grams
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