PASTA WITH ZUCCHINI AND MINT
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve about 1 1/4 cups cooking water, then drain.
- Meanwhile, pulse the bread in a food processor to make coarse crumbs. Heat 1 tablespoon olive oil in a large skillet over medium-low heat. Add the breadcrumbs and toss until toasted, 4 minutes. Transfer to a small bowl and stir in 1 tablespoon mint, 1 teaspoon lemon zest, 1/4 teaspoon salt and a few grinds of pepper.
- Wipe out the skillet and return to medium heat. Add 1 tablespoon olive oil and the pancetta. Cook until the pancetta is crisp around the edges, about 2 minutes. Add the red onion and cook until it starts softening, about 2 minutes. Increase the heat to medium high, add the zucchini and season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until lightly browned around the edges, about 2 minutes. Add 3/4 cup of the reserved cooking water and cook until the zucchini is tender, 2 to 3 minutes.
- Add the pasta to the skillet. Drizzle the remaining 1 tablespoon olive oil on top and toss, adding the remaining cooking water as needed to loosen. Remove the skillet from the heat; add the cheese and the remaining 1 tablespoon mint and 1 teaspoon lemon zest. Top with the seasoned breadcrumbs.
ZUCCHINI AND FRESH MINT
Another adapted recipe from Nava Atlas' Vegetarian Celebrations. I changed a cold salad to a warm side dish entree. You could also substitute yellow zucchini in this recipe. Also delicious pan fried or grilled.
Provided by COOKGIRl
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to BROIL setting.
- Cut the zucchini in half crosswise, then cut into 1/2" slices, lengthwise.
- In large serving bowl, place the mint and green onion.
- In separate small glass bowl, combine the dressing ingredients and stir well.
- On a baking sheet place the zucchini so that they do not overlap. Baste the zucchini slices with some of the dressing.
- Broil for about 3-4 minutes or until golden.
- Turn zucchini slices over, baste with more dressing and broil another 2-3 minutes or until brown and crispy.
- Watch carefully to make sure the zucchini does not burn!
- Toss the cooked zucchini slices gently with the mint and green onions. Season to taste with salt, pepper and additional dressing. Serve warm.
ZUCCHINI WITH MINT
Make and share this Zucchini with Mint recipe from Food.com.
Provided by Mirj2338
Categories Vegetable
Time 50m
Yield 30 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F.
- Heat 2 large roasting pans in the oven for 5 minutes.
- Meanwhile, in a large bowl, toss the zucchini with the olive oil and crushed red pepper.
- Season generously with salt and pepper.
- Spread the zucchini on the hot pans and roast for 30 minutes without stirring, until the rounds are tender and their bottom are golden.
- Transfer to a platter, garnish with mint and serve.
CONCIA (ZUCCHINI WITH MINT AND VINEGAR)
Steps:
- Cut the zucchini into 1/4-inch thick slices, or to prepare it Veneto fashion, cut the zucchini lengthwise into 1/4-inch thick slices. Sprinkle with salt and let stand in a colander for 30 minutes to drain off any bitter juices. Rinse and pat dry.
- In a small bowl, combine the mint or basil, parsley, and garlic.
- Warm the olive oil in a frying pan over medium high heat. In batches, add the zucchini and cook, turning as needed, until golden on both sides, 4 to 5 minutes.
- Transfer to a shallow serving dish and sprinkle with some of the mint mixture and some of the vinegar. Repeat with the rest of the zucchini, mint mixture and vinegar. Leave at room temperature for 1 to 2 hours, basting occasionally with vinegar in the dish, before serving
MARINATED ZUCCHINI WITH MINT
This side goes well with Lamb, Tomato, and Mint Kebabs or lamb chops.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 475 degrees. On two large rimmed baking sheets, toss zucchini with 2 tablespoons extra-virgin olive oil; season with salt and pepper. Roast until zucchini are tender and undersides are browned, 10 to 15 minutes.
- On a serving plate, sprinkle zucchini with minced garlic and drizzle with 2 tablespoons oil and white-wine vinegar. Let stand 1 hour (or refrigerate, up to overnight; bring to room temperature before serving). To serve, sprinkle with torn mint leaves.
Nutrition Facts : Calories 151 g, Fat 14 g, Fiber 1 g, Protein 2 g
BAKED ZUCCHINI WITH MINT & GARLIC
Make and share this Baked Zucchini With Mint & Garlic recipe from Food.com.
Provided by English_Rose
Categories Vegetable
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut the zucchini in half lengthwise. Scoop out and discard the soft seeds inside. Sprinkle the zucchini halves lightly with salt then put them on a wooden board, cut side down for 20 minutes. This will let some of the liquid drain away.
- Heat the oven to 350°F Put the herbs in a bowl with the garlic, breadcrumbs and cheese. Add half the oil while mixing with a fork and season.
- Oil a shallow baking dish large enough to hold all the zucchini halves in a single layer. Wipe down the zucchini to remove the excess liquid and lay them in a dish cut-side up. Spoon a little of the herb mixture over each half, and drizzle a little oil over the halves.
- Cover the dish with foil and bake for 15 minutes. Remove the foil and continue baking until the zucchini are tender and crisp on top (another 10-20 minutes depending on size).
- Drizzle the zucchini with a little oil as they come out of the oven. Serve warm or at room temperature.
Nutrition Facts : Calories 393.8, Fat 28.7, SaturatedFat 7.4, Cholesterol 21.8, Sodium 549.4, Carbohydrate 21.3, Fiber 2.6, Sugar 3.5, Protein 14
ZUCCHINI WITH MINT AND PARSLEY
This recipe came from the Food Network website. I've tried it with a variety of fresh herbs, including oregano, basil and thyme, with good results. It may seem like a lot of herbs when you first add them, but they cook down. I serve with grilled chicken and tomato salsa with pita bread.
Provided by Philreb Wright
Categories Vegetable
Time 19m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium heat.
- Cut zucchini into 1/4-inch slices.
- Add oil, garlic, and zucchini to pan and saute 7 to 8 minutes, turning occasionally with a firm shake of the skillet, until zucchini are just tender.
- Add mint, parsley, salt, and pepper, and cook 1 minute longer.
- Remove from heat and serve.
Nutrition Facts : Calories 117, Fat 10.4, SaturatedFat 1.5, Sodium 18.3, Carbohydrate 5.7, Fiber 2, Sugar 2.1, Protein 2
SPICY ZUCCHINI WITH MINT
Another great make-ahead dish, this is an appealing way to serve zucchini at room temperature or chilled. Salting the zucchini and letting it sit for about 30 minutes gets rid of excess liquid and keeps this dish from becoming watery. If you make this ahead of time, remove it from the refrigerator about thirty minutes before serving and taste it. You may find that you need extra shakes of salt and pepper, and an extra squeeze or two of lemon juice.
Yield serves 6 to 8
Number Of Ingredients 7
Steps:
- Place the zucchini in a colander, sprinkle it with the salt, and allow it to sit for 20 to 30 minutes. The salt will extract water from the zucchini, so put a bowl underneath to catch the water. Alternatively, set the colander in the sink so the water drains into the sink.
- Rinse the zucchini thoroughly under cold running water for about 30 seconds to remove the salt. Firmly pat the zucchini very dry with paper towels.
- Preheat the oven to 450°F.
- Toss the zucchini with 2 tablespoons of the olive oil in a large bowl.
- Arrange the zucchini in a single layer on a baking sheet. Bake for 7 to 10 minutes, until golden brown. Cool for about 10 minutes.
- Combine the zucchini, red onion, remaining 1/4 cup olive oil, lemon juice, mint, and red pepper flakes in a serving bowl until well combined. Taste, and add salt, to taste, if necessary. Cover with plastic wrap and chill for about 1 hour before serving.
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4.6/5 (8)Total Time 32 minsCategory Side DishCalories 169 per serving
- Rinse the mint leaves and pat them dry. Snip most of them into pieces, but keep a sprig intact for garnishing your dish later.
- Rise and pat dry your zucchini. Trim off the ends diagonally. Cut each zucchini in half by making a long, diagonal slice through the zucchini. (See photos in the blog post). Then, diagonally slice each half into planks about 3 inches long and 1/2 inch thick.
- Heat the oil in a large frying pan on high. (You need enough oil to come up 1/4 inch high in your pan.) When the oil is hot, use kitchen tongs to place some zucchini in the pan in a single layer. (You will need to fry the planks in batches.)
ZUCCHINI WITH MINT | RECIPES | COOK FOR YOUR LIFE
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4.1/5 (12)Estimated Reading Time 50 secsCategory SidesCalories 500 per serving
- Cut the zucchini into quarters lengthwise, then across into ½ - ¾-inch long chunks. If you cannot get small zucchini, try 8-10 large ones.
- Heat the olive oil in a wide skillet over medium-high heat. When the oil starts to shimmer, add the scallions. Sautee until they soften, then add the zucchini and a pinch of sea salt.
- Turn the heat to medium and sauté the zucchini until they have softened and have started to turn golden. This will take about 15-20 minutes. Check for seasoning and, if desired, add the lemon juice to taste. Sprinkle with the chopped mint and parsley. Cook one more minute for the flavors to blend. Serve.
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