Zucchini Pilaf Food

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ZUCCHINI RICE PILAF



Zucchini Rice Pilaf image

I created this colorful rice and veggie side dish one night by combining a few ingredients I had on hand. My husband, Robert, loved it and I have been making it ever since.-Lori Blevins, Douglasville, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 7

1/2 teaspoon dried basil
2 tablespoons butter
2-1/4 cups hot water
1-1/4 teaspoons chicken bouillon granules
1 cup uncooked long grain rice
1/2 cup shredded carrot
1 small zucchini, halved and thinly sliced

Steps:

  • In a large skillet, saute basil in butter for 2 minutes. Add water and bouillon; bring to a boil. Stir in rice and carrot. Reduce heat; cover and simmer for 10 minutes. , Add zucchini; cover and simmer until rice is tender, about 5 minutes longer.

Nutrition Facts : Calories 231 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 318mg sodium, Carbohydrate 40g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

ZUCCHINI AND GROUND BEEF SKILLET



Zucchini and Ground Beef Skillet image

This is my wife's favorite meal. A flavorful blend of ground beef, vegetables, and your favorite cheese. A true one-skillet meal that will satisfy your whole family!

Provided by rollman

Categories     Fruits and Vegetables     Vegetables     Squash

Time 50m

Yield 4

Number Of Ingredients 10

1 pound lean ground beef
1 medium sweet onion, finely diced
1 (8 ounce) package sliced white mushrooms
1 (6.5 ounce) can tomato sauce
1 (6 ounce) can sliced black olives
2 cloves garlic, minced
1 (14.5 ounce) can Italian-style stewed tomatoes
salt and ground white pepper to taste
4 medium zucchini
1 (8 ounce) package shredded sharp Cheddar cheese

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Stir mushrooms, tomato sauce, olives, and garlic into the skillet. Crush stewed tomatoes into smaller pieces and add to the mixture. Season with salt and white pepper. Let simmer, uncovered, until liquid reduces, 20 to 30 minutes.
  • Slice zucchini lengthwise; cut into 1/2-inch slices and add to the skillet. Cook, covered, until firm yet tender to the bite, 5 to 7 minutes. Stir in Cheddar cheese and cook, covered, until melted, 3 to 4 minutes. Serve.

Nutrition Facts : Calories 588.5 calories, Carbohydrate 24 g, Cholesterol 133.1 mg, Fat 37.6 g, Fiber 6.1 g, Protein 41.8 g, SaturatedFat 18 g, Sodium 1308 mg, Sugar 13.4 g

ZUCCHINI KöFTE WITH BEET-BULGUR PILAF



Zucchini Köfte with Beet-Bulgur Pilaf image

Provided by Gina Marie Miraglia Eriquez

Categories     Cocktail Party     Vegetarian     Dinner     Almond     Chickpea     Beet     Zucchini     Pan-Fry     Bulgur     Gourmet     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 23

For köfte:
1 pound zucchini (3 medium)
2 garlic cloves
1/2 cup packed flat-leaf parsley leaves
1/2 cup packed cilantro sprigs
1 cup rinsed and drained canned chickpeas
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 cup plain fine dry bread crumbs
About 4 cups vegetable oil for frying
For bulgar:
1 medium onion, chopped
2 garlic cloves, finely chopped
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 1/4 cups bulgur
1 pound medium beets with greens, beets peeled and diced (1/4 inch), stems discarded, and greens coarsely chopped
4 cups water
1/3 cup slivered almonds, toasted
For sauce:
1 cup plain yogurt (preferably Greek)
1 teaspooon minced garlic
2 tablespoons chopped cilantro

Steps:

  • Make köfte:
  • Coarsely grate zucchini in a food processor fitted with the medium shredding disk. Toss with 1 teaspoon salt in a colander. Let stand 10 minutes.
  • Pulse garlic, parsley, and cilantro in food processor until finely chopped.
  • Wrap zucchini in a kitchen towel (not terry cloth) and twist to wring out as much liquid as possible.
  • Mash chickpeas:
  • With a fork, then toss with zucchini, garlic mixture, spices, bread crumbs, and 1/4 teaspoon pepper in a large bowl. Roll 2-tablespoons portions into balls and chill köfte in a 4-sided sheet pan while making bulgur.
  • Make bulgur:
  • Cook onion and garlic in oil and butter in a deep 10-inch heavy skillet over medium heat, stirring occasionally, until golden brown, 5 to 7 minutes. Stir in bulgur, 1/2 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring, until fragrant and a shade darker, about 4 minutes.
  • Stir in beets (but not greens) and water and bring to a boil. Reduce heat to low and simmer, covered, until water is absorbed and beets are tender, about 20 minutes. Stir in greens and cook until just wilted, about 1 minute. Fluff bulgur with a fork, then sprinkle with almonds.
  • Fry köfte:
  • Heat 1 inch oil in a deep 12-inch heavy skillet over medium heat until it shimmers. Fry köfte in 2 batches, turning once, until golden brown, 2 to 3 minutes. Transfer to paper towels to drain.
  • Make sauce:
  • Stir together yogurt, garlic, cilantro, and 1/8 teaspoon salt.
  • Serve warm köfte and bulgur with sauce.

ZUCCHINI PILAF WITH ALMONDS



Zucchini Pilaf With Almonds image

Provided by Elaine Louie

Categories     side dish

Time 1h

Yield 4 servings

Number Of Ingredients 25

For the rice:
1/2 cup slivered almonds
1/2 tablespoon butter
1/2 cup long grain rice
1 cup vegetable broth
1/2 teaspoon allspice
1/2 teaspoon salt
For the zucchini:
2 1/2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 pound zucchini , ends trimmed, halved lengthwise (or quartered if large) and cut into 1/3-inch slices
1 teaspoon ground coriander
1 teaspoon ground cumin
Pinch of cayenne pepper
1/2 teaspoon salt
2 tablespoon currants or dark raisins
3 tablespoons chopped cilantro
Freshly ground black pepper
For the yogurt-garlic sauce:
1 cup Greek yogurt, or strained non-Greek yogurt
2 garlic cloves, finely chopped or pressed through a garlic press
1 tablespoon dried crushed mint
Pinch of cayenne
Salt and freshly ground pepper

Steps:

  • For the rice: Preheat oven to 350 degrees. Place almonds on a baking sheet, and bake until lightly toasted, about 10 minutes. Remove, and set aside to cool.
  • In a small pan over medium heat, add butter and rice. Stir until the rice is lightly toasted, 5 to 8 minutes. Add vegetable broth, allspice, and salt. Bring to boil, then reduce heat to very low so the broth barely simmers; use a heat diffuser if necessary. Cover and cook for 15 minutes. Meanwhile, prepare the zucchini.
  • For the zucchini: Place a large sauté pan over medium heat, and add olive oil. Add onion, and cook, stirring, until translucent and lightly browned, about 10 minutes. Add garlic, and cook for 2 minutes. Add the zucchini, coriander, cumin, cayenne and salt. Cook, stirring, for 5 minutes. Add rice and currants, and mix well. If the rice looks dry, add two tablespoons water. Cover, and cook until the zucchini and rice are tender, about 15 minutes. The rice mixture may be uncovered and quickly stirred once or twice, covering it immediately after.
  • For the yogurt garlic sauce: In a small bowl, combine the yogurt, garlic, mint and a pinch of cayenne. Mix well, and season with salt and pepper to taste.
  • When the rice and zucchini are ready, top with cilantro, toasted almonds and fresh black pepper. Serve immediately, with yogurt-garlic sauce passed separately.

Nutrition Facts : @context http, Calories 344, UnsaturatedFat 14 grams, Carbohydrate 37 grams, Fat 19 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 734 milligrams, Sugar 10 grams, TransFat 0 grams

ZUCCHINI RICE PILAF



Zucchini Rice Pilaf image

Adapted from Quick Cooking Dec 2001 recipe. A very pretty side dish that goes well with a variety of meats.

Provided by HokiesMom

Categories     Long Grain Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 teaspoon dried basil
2 tablespoons butter
2 1/2 cups fat-free low-sodium chicken broth
1 cup uncooked long grain rice
1/2 cup shredded carrot
1 medium zucchini, halved and thinly sliced

Steps:

  • In a skillet, saute basil and butter for one minute; then add chicken stock and bring to a boil.
  • Stir in the rice and carrot.
  • Reduce heat; cover and simmer for 10 minutes.
  • Add zucchini slices and simmer another 10 minutes or until zucchini is tender.

Nutrition Facts : Calories 258.8, Fat 7.2, SaturatedFat 4, Cholesterol 15.3, Sodium 113, Carbohydrate 41.9, Fiber 1.6, Sugar 2.2, Protein 7.1

BASMATI RICE PILAF WITH ZUCCHINI, ROASTED RED PEPPERS & PAR



Basmati Rice Pilaf With Zucchini, Roasted Red Peppers & Par image

Make and share this Basmati Rice Pilaf With Zucchini, Roasted Red Peppers & Par recipe from Food.com.

Provided by MarieRynr

Categories     Rice

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 medium zucchini, cut into 1/2 inch cubes
2 tablespoons olive oil
2 teaspoons salt, plus more to taste
1/2 teaspoon fresh ground black pepper, plus more to taste
1 tablespoon unsalted butter
1 medium white onion, chopped
1 1/2 cups basmati rice, rinsed and drained
2 1/2 cups chicken broth
2 red bell peppers, roasted, peeled and diced
1/2 cup chopped fresh flat-leaf parsley
4 -5 basil leaves, cut into thin strips

Steps:

  • Preheat oven to 400*F.
  • Place the zucchini cubes on a baking sheet with sides and toss with 1 TBs of the olive oil and salt and pepper to taste. Roast for about 15 minutes, stirring periodically so it browns evenly, until it is tender and golden brown. Cool to room temperature.
  • Melt the butter and the remaining 1 TBS olive oil together in a medium saucepan over medium-low heat. Add the onion and cook about 5 minutes until soft. Add the rice and continue to cook, stirring often, for about 2 minutes, ujtil the rice slides around easily in the pan. Stir in the broth, 2 tsp salt and 1/2 tsp pepper and bring to a low boil ove medium high heat. Reduce the heat tolow, cover and simmer for 15 to 20 minutes, until fluffy and the rice has absorbed the liquid.
  • Remove the rice from the heat, add the roasted peppers, roasted zucchini, parsley, and basil. Stir gently to combine. Season to taste if required. Serve warm.

BULGUR PILAF WITH TOMATO AND ZUCCHINI



Bulgur Pilaf With Tomato and Zucchini image

This is one of the painless recipes that has helped me ease into using more types of grains. Great healthy side dish that compliments a wide array of entrees. Would also make a great light lunch. Found in Best Loved Whole Grain Recipes.

Provided by MechanicalJen

Categories     Lunch/Snacks

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

1 cup uncooked Bulgar wheat
1 tablespoon olive oil
3/4 cup chopped onion
2 garlic cloves
2 small zucchini
14 1/2 ounces no-salt-added whole tomatoes, drained and coarsely chopped
1 cup chicken broth
1 teaspoon basil
1/8 teaspoon black pepper

Steps:

  • Rinse bulgur thoroughly in colander under cold water removing any debris. Set aside.
  • Heat oil in large saucepan over medium heat. Add onion and garlic. Saute 3 minutes or until onion is tender.
  • Stir in zucchini and tomatoes, reduce heat to medium-low. cook, covered 15 minutes or until zucchini is almost tender, stirring occasionally.
  • Stir chicken broth, bulgur, basil and pepper into veggie mixture. Bring to a boil over high heat. Recude heat to low. Cook, covered over low heat 15 minutes or until bulgur is tender and liquid is almost completely absorbed, stirring occasionally. Remove from heat, let stand covered for 10 minutes.

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