ROASTED ZUCCHINI WITH THYME
Roasting vegetables with aromatics, salt, pepper, and olive oil is easy, mostly hands-off, and always produces the best results.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Quarter and cut zucchini into 1 1/2-inch chunks. Thinly slice onion.
- On a rimmed baking sheet, toss zucchini and onion with oil, thyme, salt, and pepper. Roast 30 minutes, tossing halfway through. Serve.
Nutrition Facts : Calories 102 g, Fat 7 g, Protein 2 g
LEMON ZUCCHINI BREAD
I thought my mom made the best zucchini bread - until I added lemon! This is a wonderful, light zucchini bread that's not too sweet.
Provided by REBECITA
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4 inch loaf pan.
- In a bowl, beat together the zucchini, sugar, egg, and oil. In a separate bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon and lemon zest. Stir the flour mixture into the zucchini mixture just until blended. Pour the batter into the prepared pan.
- Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean. Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely.
Nutrition Facts : Calories 194.7 calories, Carbohydrate 25.2 g, Cholesterol 15.5 mg, Fat 9.7 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 1.6 g, Sodium 164.6 mg, Sugar 12.8 g
ZUCCHINI WITH LEMON AND THYME
Good with roasted or grilled chicken, steak, and fish.
Provided by Daune (pronounced "Dawn") Browne
Categories Vegetables
Time 40m
Number Of Ingredients 6
Steps:
- 1. Cut zucchini into large pieces (see picture). In a large skillet, heat 2 teaspoons extra-virgin olive over medium high heat. Add half the zucchini and toss to coat in oil. Season with salt and pepper and cook until golden brown in spots, about 4 minutes.
- 2. Transfer zucchini to a serving bowl. Repeat with 2 more teaspoons oil and remaining zucchini. Stir batches together and add 1 tablespoon fresh lemon juice and 1 teaspoon fresh thyme leaves. Season with salt and pepper.
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.
BAKED ZUCCHINI RECIPE WITH PARMESAN AND THYME
Crisp, tender baked zucchini with a golden crust of freshly grated Parmesan, thyme and oregano! These Italian-flavored zucchini sticks are a crowed pleaser, served with a little Tztaziki sauce, or as a quick side next to your favorite mains. Best served hot-out-of-the-oven!
Provided by Suzy Karadsheh
Categories Appetizer Side Dish
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F.
- In a bowl, mix together the grated Parmesan, thyme and spices until well combined.
- Prepare a large baking sheet topped with a wire baking rack like this one. Lightly brush the baking rack with extra virgin olive oil (or use a healthy cooking spray.) Arrange the zucchini sticks, skin-side down, on the baking rack and brush each zucchini stick with extra virgin olive oil
- Sprinkle the Parmesan-thyme topping on each zucchini stick
- Bake in heated oven for 15 to 20 minutes or until tender. Then, for a golden crispy topping, broil for 2 to 3 minutes more, watching carefully.
- Serve immediately as an appetizer with a side of tzatziki or hummus for dipping! Or serve it as a side next to your protein of choice.
Nutrition Facts : Calories 66 kcal, Carbohydrate 4.8 g, Protein 5.4 g, Fat 3.3 g, SaturatedFat 1.8 g, Fiber 1.6 g, ServingSize 1 serving
GARLIC LEMON AND PARMESAN OVEN ROASTED ZUCCHINI
Oven roasted zucchini with parmesan, garlic and lemon. Baked zucchini is the best way to cook vegetables. Fresh parmesan zucchini baked in the oven is so refreshing.
Provided by Jaclyn
Categories Side Dish
Time 17m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Line a rimmed cookie sheet with aluminum foil.
- Cut zucchini into 4 wedges through the length.
- In a small bowl, stir together olive oil, lemon zest and garlic. Align zucchini on prepared baking sheet spacing them evenly apart.
- Brush olive oil mixture over tops of zucchini (working to get some of the garlic/lemon zest on each piece and not just in one spot. It clumps together a little so just spread it out).
- Sprinkle tops with parmesan cheese (try to get as much of it on the tops as possible, you can pick up what was sprinkled off to the sides of the zucchini and add it to the tops) and season lightly with salt and pepper.
- Bake in preheated oven 11 - 13 minutes then, adjust oven rack near top of oven and broil for several minutes until parmesan is golden brown. Serve warm
- Recipe Source: adapted slightly from Liluna
Nutrition Facts : Calories 83 kcal, Carbohydrate 3 g, Protein 4 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 6 mg, Sodium 157 mg, Sugar 2 g, ServingSize 1 serving
SAUTEED ZUCCHINI WITH GARLIC AND THYME
Provided by Damaris Phillips
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat a cast-iron pan over medium-high heat. Once hot, add the oil. Add the zucchini in batches and sear on both sides until golden brown, about 1 minute per side. Once the second batch is seared, add the first batch back into the pan, and then add the thyme and garlic. Saute until the garlic is fragrant, another 30 seconds. Add the lemon juice, season with salt and pepper and stir to combine and heat through.
Nutrition Facts : Calories 87 calorie, Fat 7 grams, SaturatedFat 6 grams, Sodium 159 milligrams, Carbohydrate 5 grams, Fiber 2 grams, Protein 2 grams, Sugar 4 grams
ZUCCHINI WITH LEMON AND THYME
This lemony vegetable side dish goes well with roasted or grilled chicken, steak, or fish.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- Cut zucchini into large pieces. In a large skillet, heat 2 teaspoons olive oil over medium-high heat. Add half the zucchini and toss to coat in oil. Season with salt and pepper and cook until golden brown in spots, about 4 minutes. Transfer zucchini to a serving bowl. Repeat with 2 more teaspoons oil and remaining zucchini. Stir batches together and add lemon juice and thye leaves; season with salt and pepper.
Nutrition Facts : Calories 69 g, Fat 5 g, Fiber 1 g, Protein 2 g
ZUCCHINI TART WITH LEMON THYME GOAT CHEESE
Provided by Stephanie Hansen
Number Of Ingredients 10
Steps:
- In a food processor, pulse the flour, butter, and tsp salt until the butter is the size of small peas. Add the vodka and 3 tbsp of cold water, 1 spoonful as a time, pulsing until the dough just comes together. Add one more tablespoon of water if you need it.
- Shape the dough into a 1-inch-thick disk; wrap in plastic and chill for 30 minutes.
- Roll the dough on a well-floured surface or between two sheets of parchment paper into an 11-inch round that's 1/4-inch thick. Put the dough on a baking sheet layered with parchment paper, cover with plastic, and chill until ready to use (at least 30 minutes).
- In a colander, toss the zucchini with 2 tsp salt and drain for 30 minutes. Gently squeeze the slices with your hands to release excess water and transfer to a medium bowl. Slices should be more pliable.
- Position a rack in the center of the oven and heat the oven to 400°F. Toss the zucchini with 1 tbsp of the olive oil. In a small bowl, mix the goat cheese with the lemon thyme and salt and pepper to taste.
- Spread the cheese over the dough, leaving a 1/2-inch border. Arrange the squash rounds in tightly overlapping concentric circles all the way to the edge of the dough. (The rounds will shrink as they cook.) Drizzle with the remaining 1 Tbs. olive oil and bake until the zucchini is golden-brown, 40 to 50 minutes.
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Servings 2Total Time 45 minsCategory Main-Course
- Preheat the oven to 220°C (425°F/Gas 7). Put the flour, yeast, salt and sugar in a large bowl. Stir together and make a well in the centre. Pour the olive oil and 310 ml (10¾ fl oz/1¼ cups) lukewarm water into the well and mix until a soft dough forms. Turn out onto a lightly floured surface and knead for 10 minutes, or until smooth and elastic.
- Place in a large oiled bowl, turning to coat in the oil. Cover with plastic wrap and leave to rise in a draught-free place for 40 minutes, or until doubled in size.
- Gently punch down the dough, then knead for 1 minute. Divide in half and roll each portion out to a 5 mm (¼ inch) thickness. Place on two pizza trays.
- To make the topping, put the zucchini, lemon zest, parsley, thyme, garlic and olive oil in a bowl and mix together. Top each pizza base with half the bocconcini and half the parmesan, then spoon on the zucchini mixture. Arrange the remaining bocconcini and parmesan over the top, season well and drizzle with the extra virgin olive oil.
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5/5 (1)Category Side DishCuisine AmericanTotal Time 15 mins
- Make sure you’re zucchini is washed, stemmed and cut into consistent bite sized pieces. In my case, I used some baby zucchini I’d found, but any summer squash will work, provided they’re all cut into similarly sized bite sized pieces.
- Zest the lemon, then chop the zest. Rough chop is fine. You want about 1 tsp (5mL). Set aside.
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- Heat the olive oil in a saucepan and gently cook the zucchini for 10 minutes until soft and slightly golden.
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- Preheat the oven to 350°F. Butter a 9x5 loaf pan and line with parchment paper in one direction.
- Use the large holes of a box grater or the large grating disc of a food processor to shred the zucchini. Spread the zucchini in an even layer on a paper towel and cover with another paper towel. Press to absorb the liquid. Let the zucchini sit while you mix the batter.
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- When the water is boiling, add your pasta and cook to al dente (according to package directions).
- Meanwhile, start a saucepan over medium heat. Add the lemon zest and the heavy cream. Whisk often till bubbles begin to form.
- Add 1 tablespoon of butter at a time to the cream. Whisking till it’s combined. Repeat until all the butter has been added.
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From myrecipes.com
5/5 (3)Calories 233 per servingServings 4
- Place the lemon zest and thyme in a small bowl; toss. Sprinkle the chicken with salt and pepper on both sides. Sprinkle half of the lemon-and thyme mixture evenly onto one side of each cutlet. Heat the olive oil in a large nonstick skillet over medium-high heat; cook the chicken, herb side down, turning after 2 minutes. When the chicken is golden and cooked through (about 4 minutes), transfer to a cutting board. Cover chicken, and keep warm.
- Bring 1/2 cup water to a boil in a small saucepan; gradually stir in the couscous. Remove pan from heat; cover and let stand 5 minutes. Fluff with a fork. Cover couscous, and keep warm.
- Sauté the zucchini and squash (in the same skillet used for the chicken) over medium heat, stirring frequently, until golden and tender (about 4 minutes). Stir in the remaining lemon-and-thyme mixture, chicken broth, and couscous.
- Spoon the couscous mixture evenly among 4 plates; top each with a chicken cutlet. Garnish with thyme.
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- Using a mandoline, julienne the zucchini lengthwise, stopping when you reach the seedy centers. You should have 12 packed cups of zucchini strands.
- In a very large, deep skillet, melt the butter. Add the zucchini and scallions, season with salt and pepper and cook over moderately high heat, stirring occasionally, until the zucchini is just softened, about 8 minutes.
- Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 1 cup of the water.
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- Heat a grill pan. In a medium bowl, toss the zucchini with 2 teaspoons of the olive oil and season with salt and pepper. Grill the zucchini over moderately high heat until grill marks form, about 2 minutes. Turn the zucchini and grill until tender, about 2 minutes. Transfer the zucchini to a plate.
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- Place the lemon zest and thyme in a small bowl; toss. Sprinkle the chicken with salt and pepper on both sides. Sprinkle half of the lemon-and thyme mixture evenly onto one side of each cutlet. Heat the olive oil in a large nonstick skillet over medium-high heat; cook the chicken, herb side down, turning after 2 minutes. When the chicken is golden and cooked through (about 4 minutes), transfer to a cutting board. Cover chicken, and keep warm.
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