Zucchini Sauce Food
ZUCCHINI WITH PARMESAN SAUCE
Cook veggies in a skillet then cover them with a delicious Parmesan sauce! You can make this Zucchini with Parmesan Sauce dish in less than 20 minutes.
Provided by My Food and Family
Categories Home
Time 17m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Cook and stir vegetables in hot oil in large skillet 5 to 7 min. or until crisp-tender.
- Meanwhile, mix remaining ingredients in small saucepan; cook on low heat until cream cheese spread is completely melted and mixture is well blended and heated through, stirring occasionally.
- Serve sauce over vegetables.
Nutrition Facts : Calories 130, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 220 mg, Carbohydrate 7 g, Fiber 2 g, Sugar 5 g, Protein 5 g
FRESH ZUCCHINI PASTA SAUCE
Based on a recipe from Penzeys One magazine, Volume 3, Issue 2, 2008. Serve over your favorite pasta.
Provided by mersaydees
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In large skillet, heat the oil over medium-low heat.
- Add the onions, cover, and cook until translucent, 5-10 minutes.
- Remove the cover, add the zucchini and cook for a few minutes.
- Add the tomatoes, sugar and Italian seasoning, cooking until heated through.
- Serve over pasta and top with Parmesan cheese if desired.
POTATO ZUCCHINI PANCAKES WITH YOGURT SAUCE
Provided by Michael Symon : Food Network
Categories appetizer
Time 1h
Yield 4 servings (8 pancakes)
Number Of Ingredients 14
Steps:
- Set up your grill for even medium-high heat by building coals evenly on the bottom of the grill.
- Place the shredded zucchinis and potatoes into a tea towel and wring as much moisture out as you can. Set aside. In a large mixing bowl, combine the eggs, flour, scallions, dill and lemon zest and sprinkle with salt and pepper. Add the zucchinis and potatoes and mix to combine. Using a 1/3 cup measure, scoop the mixture into balls on a cookie tray.
- Place a large cast-iron pan on the grill and add a good splash of oil (it should be 1- to 1 1/2-inches deep in the pan). Set a cooling rack in a sheet tray and set aside.
- Bring the oil to 350 degrees F, then add 3 balls to the pan and flatten into pancakes. Brown and crisp on one side, 2 to 3 minutes, then flip and brown and crisp on the other side, 1 to 2 minutes. Remove to the cooling rack set and season with salt. Repeat with the remaining potato pancakes, adding more olive oil to the pan as needed.
- For the yogurt sauce: In a small mixing bowl, whisk together the yogurt, chives, olive oil, lemon zest and lemon juice. Season with salt and pepper. Serve the potato zucchini pancakes with a dollop of yogurt sauce.
ZUCCHINI SAUCE
A co-worker brought this in and it is delicious. It taste like apple sauce only better. Her sister made it. She uses the extra large zucchini.She said Splenda works well instead of sugar and it also freezes great. I am guessing on the servings and the time. She also peeled her zucchini
Provided by Jane from Ohio
Categories Vegetable
Time 35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- cook until tender.
- mash with a potato masher.
- stir until sugar dissolves.
Nutrition Facts : Calories 159.6, Fat 0.3, SaturatedFat 0.1, Sodium 14.1, Carbohydrate 40.4, Fiber 1.6, Sugar 37.3, Protein 1.6
ZUCCHINI IN TOMATO SAUCE
Steps:
- Heat the olive oil, add the garlic and cook 3 minutes. Add tomatoes and bring to a boil. Simmer slowly for 20-25 minutes, stirring occasionally.
- Add salt, sugar, pepper and tomato paste and simmer again for 10 minutes. Add the zucchini and cook until just pierceable (about 15 minutes). Stir in the chopped basil and cool. Serve cold.
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