ZUCCHINI WITH ROSEMARY AND GARLIC
Fresh rosemary and garlic add flavour to pan-fried zucchini in this simple recipe for a vegetable side-dish.
Provided by English_Rose
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Toss the zucchini into a large frying pan and add the olive oil. Stir.
- Add the rosemary and cook quickly over a high heat until the zucchini are just beginning to soften.
- Add the crushed garlic and season with salt and freshly ground pepper.
- Serve warm as a side dish or on its own with some warm crusty bread.
GRILLED ZUCCHINI WITH GARLIC AND LEMON BUTTER BASTE
Provided by Rick Browne
Categories Garlic Side Vegetarian Low Cal Parmesan Lemon Curry Zucchini Summer Grill/Barbecue Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat barbecue (medium heat). Score cut side of zucchini halves diagonally about 1/4 inch deep at 1-inch intervals. Melt butter with lemon juice concentrate, lemon-pepper seasoning, garlic powder, oregano, and curry powder in heavy small saucepan. Season with salt and pepper. Brush seasoned butter on cut side of zucchini. Place zucchini on grill and cook until charred on all sides and just beginning to soften, about 12 minutes. If desired, arrange zucchini on grill, cut side up, and sprinkle with cheese; close lid of barbecue and cook until cheese just softens, about 1 minute. Transfer zucchini to platter.
FRESH ROSEMARY CHICKEN AND ZUCCHINI
A wonderful flavor of lemon and fresh rosemary make this to die for! It's great with garlic bread and a fresh salad on a summer day. If you like grilling, make them into shish kabobs.
Provided by Casie
Categories Lunch/Snacks
Time 1h25m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- In a large zip lock bag add 1/4 cup of lemon juice, 1 tablespoon of olive oil, 1/2 tablespoon of garlic powder, and rosemary.
- Add chicken to the bag, seal, shake, and place in fridge for an hour.
- In a bowl, whisk together 1/4 cup of lemon juice, 1/2 tablespoon garlic powder, salt, and pepper; set bowl aside.
- Spray cooking spray on large pan and heat to medium.
- Add chicken and juices from bag to pan.
- Brown chicken.
- Slice zucchini and add to chicken.
- Cook zucchini with chicken for 5 minutes, stirring frequently.
- Serve chicken and zucchini on plates and drizzle mixture from the bowl on top as needed.
- Enjoy!
Nutrition Facts : Calories 241.3, Fat 10.7, SaturatedFat 1.7, Cholesterol 68.4, Sodium 278.7, Carbohydrate 8.1, Fiber 1.4, Sugar 2.8, Protein 28.7
GRILLED ZUCCHINI WITH GARLIC AND LEMON BUTTER BASTE
Make and share this Grilled Zucchini With Garlic and Lemon Butter Baste recipe from Food.com.
Provided by susie cooks
Categories Very Low Carbs
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Score cut side of zucchini halves diagonally about 1/4 inch deep at 1 inch intervals.
- Melt butter with lemon juice, lemon-pepper seasoning. garlic powder, oregano, and curry powder in a small heavy saucepan. Season with salt and pepper.
- Brush seasoned butter on cut side of zucchini.
- Grill until charred (browned) on all sides and just beginning to soften, about 12 minutes.
- Arrange zucchini on grill, cut side up, and sprinkle with Parmesan cheese, close lid of barbecue and cook until cheese just softens, about 1 minute.
Nutrition Facts : Calories 149.2, Fat 12.8, SaturatedFat 7.9, Cholesterol 33.2, Sodium 149.3, Carbohydrate 7.4, Fiber 2.3, Sugar 3.6, Protein 3.8
PARMESAN ZUCCHINI SPEARS
This fast-and-fresh side dish is courtesy of Judy Harris of Brainerd, Minnesota.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Cut zucchini lengthwise into quarters, then cut in half widthwise. In a large nonstick skillet, cook and stir zucchini in oil over medium heat for 4 minutes. Sprinkle with lemon zest, salt and pepper. Cook and stir 4-5 minutes longer or until zucchini is crisp-tender. Remove from the heat; sprinkle with Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 64 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 201mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
LEMON ROSEMARY ZUCCHINI
Make and share this Lemon Rosemary Zucchini recipe from Food.com.
Provided by Dancer
Categories Lemon
Time 22m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In medium non-stick skillet, heat olive oil over medium heat.
- Add yellow pepper and rosemary and saute 2 minutes.
- Add zucchini and salt and pepper, to taste.
- Continue to saute for another 4 to 5 minutes or until zucchini is just tender.
- Remove from heat and stir in lemon juice.
Nutrition Facts : Calories 51.8, Fat 3.6, SaturatedFat 0.5, Sodium 7.2, Carbohydrate 4.9, Fiber 1.1, Sugar 1.1, Protein 1.2
ROSEMARY GARLIC ZUCCHINI
Exactly what the title says! It's sauteed zucchini kissed with rosemary and garlic! A friend of mine gave me the recipe and I made it immediately! So GOOD!!!!
Provided by htovey
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Begin by heating the oil and garlic together. Once the oil is hot, add the zucchini and the rosemary. Sautee until the zucchini are slightly browned on both sides. remove from oil and drain the excess oil on a paper towel or in a colander. Add salt and pepper to taste, if needed. Serve hot.
Nutrition Facts : Calories 105.5, Fat 7.1, SaturatedFat 1, Sodium 17.4, Carbohydrate 9.9, Fiber 1.9, Sugar 2.7, Protein 2.7
SAUTéED ZUCCHINI WITH LEMON
One more thing to do with all that zucchini from the garden. This is a quick, good, and easy side dish that can be served with a weeknight family meal as well as a fancy dinner. Goes great with grilled chicken or even a nice snack on its own.
Provided by littleturtle
Categories Lunch/Snacks
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, heat the butter and oil over medium heat.
- Cut each zucchini half lengthwise into 4 pieces.
- Season the flour with salt & pepper, then coat with the zucchini with flour.
- Sauté zucchini in oil and butter until cooked through but not mushy, turning to brown on all sides (5-10 minutes).
- When done, turn heat to low, and add soy sauce and lemon juice.
- Serve promptly.
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