Zucchini With Garlic And Dried Crushed Red Pepper Food

ZUCCHINI PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and reserve.
• Fill a medium sauce pan with lightly salted water. Add zucchini and bring to a boil; boil for 10 minutes or until tender.
• In a large skillet, saute garlic in oil and hot pepper flakes. Add drained zucchini and parsley, then mix all together and simmer for 5 to 10 minutes. Toss with pasta; then add cheese and salt and pepper to taste, and serve.

SAUTEED ZUCCHINI

Steps:

• In a big skillet, heat oil over medium-high heat.
• Add zucchini, garlic, dry crushed red pepper and cook, stirring often, for about 5 minutes or until veggies have soften.
• Drizzle with balsamic vinegar.

ZIPPY ZUCCHINI PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute zucchini and garlic in oil until zucchini is crisp-tender. , Add the tomatoes, parsley, oregano and pepper flakes; heat through. Drain pasta; serve with zucchini mixture.

VEGAN FLATBREAD WITH ZUCCHINI AND FRESH CORN

Steps:

• Heat a pan over medium heat. Saute the garlic, corn, squash, salt, pepper, onions, Italian seasoning and crushed red pepper in 2 tsp olive oil in a pan. Cook through for 5-10 minutes.
• Warm pita bread in the oven or the toaster oven. Brush with 1/4 tsp olive oil.
• Top each flatbread with the zucchini mixture (about ½ cup per flatbread, but you can put as much of it on as you like).
• Then, add ¼ cup of vegan cheese and 1 tsp of fresh thyme to each flatbread.
• Bake at 400 degrees for 8-10 minutes, until the cheese is melted and bubbly.

ROASTED GARLIC ZUCCHINI AND SQUASH

Steps:

• 1. Cut zucchini and squash in half lengthwise, then slice into 1-inch pieces,
• 2. Place squash, zucchini, onion, garlic, red pepper, salt, and pepper into a bowl, mix well.
• 3. Lightly spray 9x13 inch pan with cooking spray. Pour ingredients into a baking dish. Drizzle with olive oil.
• 4. Place in pre-heated 450 degree oven and bake for 20 minutes or until veggies are fork-tender.
• 5. Remove from the oven. Sprinkle with both kinds of cheese and fresh basil. Enjoy!
• 6. I usually slice my zucchini and squash into fourths lengthwise. This way you get more bite-size pieces.

HERBY ZUCCHINI AND RED PEPPER BAKED PASTA

Steps:

• Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil sprigs and stir in the chopped basil and parsley. Season with salt and pepper.
• Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the zucchini and 1/4 teaspoon salt and cook, stirring occasionally, until crisp-tender, about 4 minutes. Transfer to a large bowl with a slotted spoon.
• Cook the farfalle in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
• Add the tomato sauce, red peppers, half of the provolone and half of the pecorino to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining provolone and pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving. Sprinkle with parsley.

ZUCCHINI WITH GARLIC AND DRIED CRUSHED RED PEPPER

Steps:

• Heat oil in heavy large skillet over medium heat. Add zucchini; sauté until slices are light golden and tender, about 5 minutes. Add garlic and red pepper; stir 1 minute. Season to taste with sea salt. Transfer zucchini to serving platter, sprinkle with parsley, and serve.

ZUCCHINI FRITTERS

Steps:

• Heat 2 tablespoons oil in large skillet over medium-high heat. Add zucchini, garlic and dried red pepper. Sauté until zucchini is brown, about 8 minutes.
• Stir flour, baking powder, oregano, salt and pepper in medium bowl to blend. Add milk; whisk until smooth thick batter forms. Stir in zucchini mixture.
• Heat 1 1/2 tablespoons oil in same skillet over medium heat. Drop half of batter by rounded tablespoonfuls into skillet. Cook until fritters are brown and cooked through, about 4 minutes per side. Transfer to warm platter. Repeat with remaining oil and batter. Serve with lemon wedges.

SAUTéED ZUCCHINI, SQUASH AND ONIONS

Steps:

• Heat 2 tablespoons of olive oil in a large skillet over medium heat until it starts to shimmer. Add the zucchini and squash slices and cook until tender, about 6 to 8 minutes. Remove the squash from the skillet and set aside.
• Reduce the temperature to medium and heat the remaining tablespoon of oil. Add the onion slices and cook until golden brown, about 5 to 7 minutes.
• Next, add the garlic, salt and pepper and cook for an additional 2 minutes, stirring constantly to keep the garlic from burning.
• Return the squash to the skillet and toss to combine. Cook until heated through, about 2 more minutes.
• Remove from heat and garnish with basil and lemon zest before serving.