Zucchini With Sun Dried Tomatoes Food

SAUTEED ZUCCHINI WITH SUN-DRIED TOMATOES

Steps:

• Wash the zucchini using a brush to gently scrub the zucchini and then pat dry with a kitchen towel. Cut off the stems and cut each zucchini in 3 or 4 pieces; then cut each piece lengthwise into 6 wedges. Set to the side.
• Chop the dried tomatoes and set to the side.
• In a large sauté pan, over medium heat, place 4 tablespoons of oil and the diced onion. Cook over a medium heat until the sliced onions are translucent, for about 4 minutes, stirring occasionally.
• Add the minced garlic and sauté an additional 1 minute.
• Add the dried tomato and sauté for additional 2 minutes.
• Add the zucchini, salt and pepper to taste, then cover with a tight lid and simmer for additional 5 minutes or until tender but firm.
• Using a slatted spoon transfer the zucchini into a large dish and serve while hot.

ZUCCHINI WITH SUN-DRIED TOMATOES

Steps:

• Cut zucchini into 1/2 inch rounds, then cut each round into quarters (you should have about 2 cups).
• Melt butter in nonstick pan and add zucchini.
• Saute zucchini, stirring often, about 3 minutes.
• Add garlic and saute for 1 minute.
• Add tomatoes and continue to saute, stirring often, for about 2 more minutes.
• Toss with salt and serve.

ZUCCHINI AND SUN-DRIED TOMATO MEATLOAF WITH GARLIC-HERB GLAZE

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Combine the meatloaf mix, breadcrumbs, Parmesan, sun-dried tomatoes, basil, Worcestershire, eggs, onion, zucchini, 1/4 cup of the ketchup, half of the garlic, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined.
• Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9 inches by 5 inches. Bake the meatloaf for 30 minutes.
• Stir together the vinegar, brown sugar, Italian seasoning, remaining 1/4 cup ketchup and remaining garlic in a small bowl for the glaze. Remove the meatloaf from the oven and brush the top and sides all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.

CREAMY PRIMAVERA WITH ZUCCHINI IN A SUN-DRIED TOMATO SAUCE

Steps:

• Heat broiler.
• Cook pasta in large saucepan as directed on package, omitting salt.
• Meanwhile, toss vegetables with 1 Tbsp. mustard and oil; spread onto broiler pan sprayed with cooking spray. Broil, 6 inches from heat, 8 to 10 min. or until vegetables are tender, stirring occasionally.
• Cook and stir tomatoes and garlic in medium saucepan on medium heat 2 min. Add half-and-half, basil and remaining mustard; stir. Cook on medium-low heat 3 to 5 min. or until heated through, stirring frequently.
• Drain pasta; place in large bowl. Add broiled vegetables, tomato mixture and cheese; mix lightly.

WW ZUCCHINI RISOTTO WITH SUN-DRIED TOMATOES

Steps:

• In a medium saucepan, combine the stock and tomato juice;bring to a boil. Reduce the heat and simmer.
• In a medium nonstick saucepan, heat the oil.
• Saute the shallots until soft, about 2 minutes.
• Add the zucchini and wine; cook until the zucchini is softened, about 5 minutes longer.
• Add the rice; cook, stirring, about 1 minute.
• Add 1 cup of the stock mixture, the sun-dried tomatoes, parsley, and marjoram; cook, stirring, until the liquid is absorbed.
• Continue adding stock, 1/2 cup at a time, stirring until the stock is absorbed before adding more, until the rice is just tender.
• The total cooking time should be about 25-30 minutes.
• Stir in the cheese and pepper; serve at once, garnished with the parsley.

GRILLED ZUCCHINI WITH SUN-DRIED TOMATOES

Steps:

• Cut zucchini into 1 1/2" spears.
• Julienne the tomatoes.
• Coarsely chop the garlic.
• Mix everything together in a large bowl and let marinate for an hour or so.
• Transfer the zucchini to the grill wok with tongs, leaving some marinade, tomato and garlic behind.
• Grill over medium-high heat, stirring occasionally, until the zucchini starts to soften up and gets some grill marks, about 10 to 15 minutes.
• Return the zucchini to the bowl and toss together with the remaining marinade and tomatoes.
• I've added toasted pine nuts at the end, and crumbled feta another time.
• Mix it up!

ZUCCHINI & YELLOW SQUASH WITH SUN-DRIED TOMATOES

Steps:

• Slice the tomatoes into thin strips.
• Place in a bowl with the warm water and allow to stand for 30 minutes.
• In a large frying pan heat the oil and stir in the onion.
• Cook over low heat until it softens but does not brown.
• Stir in the garlic, squash,& zucchini.
• Cook for about 5 minutes.
• Stir in the tomatoes, their soaking liquid, and the chicken broth.
• Season with salt& pepper.
• Raise the heat slightly and cook until the veggies are just tender.
• Serve hot or cold.

ZUCCHINI, SUN-DRIED TOMATO, AND MOZARELLA TART

Steps:

• Roll out pastry on floured surface to 1/8-inch-thick square. Trim pastry edges to form 13-inch round. Transfer to 11-inch tart pan with removable bottom. Fold in overhang to form double-thick sides. Pierce with fork. Cover; chill 1 hour.
• Preheat oven to 425°F. Line pastry with foil; fill with beans or pie weights. Bake pastry until sides are set, about 20 minutes. Remove foil and beans. Bake crust until bottom is golden brown, pressing with back of fork if bubbles form, about 8 minutes. Cool 5 minutes.
• Reduce oven temperature to 400°F. Sprinkle mozzarella over bottom of crust. Top with 6 tablespoons Parmesan, tomatoes, basil, green onions, and oregano. Arrange zucchini rounds in concentric circles to cover top of tart. Whisk eggs, half and half, salt, and pepper in medium bowl. Pour mixture into tart. Sprinkle with remaining 1/4 cup Parmesan.
• Bake tart until custard is set and crust is golden brown, about 35 minutes. Serve warm or at room temperature.