Zucchini Santa Fe Food

ZUCCHINI SANTA FE

Zucchini Santa Fe image

Chopped green chilies give this summer side dish lots of zip - a popular flavor around Mom's Arizona home. It's a tasty way to use up a bounty of garden vegetables. -Karen Wingate, Coldwater, Kansas

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

3 cups sliced zucchini
1/2 cup chopped onion
1 tablespoon canola oil
1 can (4 ounces) chopped green chilies, drained
1 medium tomato, chopped
1/2 teaspoon salt, optional
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 cup shredded cheddar or Monterey Jack cheese

Steps:

In a large skillet, saute the zucchini and onion in oil for 3-4 minutes or until crisp-tender. Add the chilies, tomato, salt if desire, pepper and garlic powder. Cook and stir for 3-4 minutes. Spoon into a serving bowl and sprinkle with cheese.

Nutrition Facts : Calories 58 calories, Fat 3g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 60mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

PARMESAN ROASTED ZUCCHINI

Parmesan Roasted Zucchini image

Provided by Ina Garten

Categories side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

6 medium zucchini (2 1/2 to 3 pounds total)
Good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon minced garlic (3 cloves)
2 tablespoons minced fresh parsley leaves
2 tablespoons julienned fresh basil leaves
1/2 cup freshly grated Italian Parmesan cheese
3/4 cup panko (Japanese bread flakes)

Steps:

Preheat the oven to 425 degrees F.
Trim the stem end of the zucchini, cut them in half lengthwise, and scoop out a small channel of seeds with a regular teaspoon. Place the zucchini in one layer on a sheet pan, brush generously all over with olive oil, and turn the zucchini cut side down. Sprinkle with 1 teaspoon salt and roast for 12 to 15 minutes, until just tender but still firm when tested with the tip of a small paring knife.
Meanwhile, make the bread crumbs. In a medium bowl, combine the garlic, parsley, basil, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the panko and 3 1/2 tablespoons of oil and mix well.
Turn the zucchini cut side up and spoon a heaping tablespoon of the panko mixture evenly on each zucchini. Bake for another 8 to 10 minutes, until the panko is crispy. Serve hot, warm, or at room temperature.

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