Category

zucchini

Zucchini with Garlic and Dried Crushed Red Pepper

By | gluten free, posts, side dish, vegan, vegetarian, zucchini

Servings: 1-2

Ingredients:
3 Tbsp olive oil
2 pounds zucchini, halved crosswise, each half cut lengthwise into 4 flat slices
4 garlic cloves, minced
1/2 tsp dried crushed red pepper
Salt, to taste
1 Tbsp chopped fresh parsley

Preparation
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. 

Creamy Zucchini Spread

By | appetizer, gluten free, herbs, posts, vegetarian, zucchini
DateMonday, April 9, 2012 at 2:21PM

Servings: 6-8
Great on sandwiches as an alternative to mayonnaise, on crackers, or with fresh veggies.

Ingredients
2 medium-size zucchini (1/2 pound)
1 tsp tarragon or white wine vinegar
1 tsp sugar
1 tsp salt
1/4 cup packed fresh parsley sprigs
1/4 cup chopped fresh chives
1 (3 oz) package cream cheese, softened
1/4 tsp ground black pepper

Preparation
Line medium-size bowl with double thickness of cheesecloth. Coarsely grate unpeeled zucchini into the cheesecloth. Squeeze grated zucchini very lightly over bowl to extract some of the moisture from zucchini. Sprinkle with vinegar, sugar and 1/2 teaspoon salt. Toss gently; cover; set aside 1 hour. In food processor, with chopping blade, process parsley and chives until very finely chopped. Gather ends of cheesecloth; squeeze zucchini to drain out as much liquid as possible. Add drained zucchini to processor; process until smooth. Add softened cream cheese, remaining 1/2 teaspoon salt, and the pepper. Process until well-combined. Press into small bowl. Cover and refrigerate several hours or overnight.

Source
Country Living

Easy Cheesy Zucchini Casserole

By | posts, side dish, vegetarian, zucchini
DateMonday, April 16, 2012 at 3:09PM

Servings: 4
Zucchini in a creamy, cheesy sauce. Can be served hot or at room temperature. A kid pleaser. Serve with turkey meat loaf or baked chicken for a delicious, low fat, high nutrition dinner.

Ingredients:
2 large zucchini
1 cup grated parmesan
1 cup shredded low-fat mozzarella (or white pizza cheese)
4 ounces, 1 cup, or 1 small block of low-fat cream cheese
2 Tbsp olive oil
Salt and pepper to taste
1 Tbsp of flour
1 Tbsp of butter
2 cups of milk, needs to be at least 1% milk.
2 tsp nutmeg

Preparation
Preheat oven to 325°F. Chop zucchini into bite size pieces. Heat olive oil in frying pan briefly to warm it and then add zucchini. Cook at a high heat, stirring often, until the zucchini begins to get a bit brown (caramelized). Transfer zucchini into oven proof casserole pan. Cut cold cream cheese into small chunks and dot on top. Sprinkle with shredded cheeses. Season with salt and pepper to taste.

In the microwave make the white sauce. Melt the butter and stir in the flour and nutmeg, then stir in the milk and, if you wish, salt and pepper. Heat the sauce on high power for 1 minute and stir it briskly till most of the lumps are gone. Heat it for five more minutes at medium power, stirring every minute or so. Remove from microwave and keep stirring until the mixture appears to be a milk-like cream.

Pour over zucchini and cheese. Bake for 30 minutes. Cool for 15 minutes before serving.

Note
If you don’t have these specific kinds of cheese, use what you have and put them together to make a cup and a half. Low-fat cheese works best so that the casserole doesn’t come out greasy and soupy.

Source
Meg Paccione

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Zucchini with Garlic and Dried Crushed Red Pepper

By | posts, side dish, vegan, vegetarian, zucchini
DateThursday, April 12, 2012 at 10:30AM

Servings: 1-2

Ingredients:
3 Tbsp olive oil
2 pounds zucchini, halved crosswise, each half cut lengthwise into 4 flat slices
4 garlic cloves, minced
1/2 tsp dried crushed red pepper
Salt, to taste
1 Tbsp chopped fresh parsley

Preparation
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 with Garlic and Dried Crushed Red Pepper

By | posts, side dish, vegan, vegetarian, zucchini

Servings: 1-2

Ingredients:
3 Tbsp olive oil
2 pounds zucchini, halved crosswise, each half cut lengthwise into 4 flat slices
4 garlic cloves, minced
1/2 tsp dried crushed red pepper
Salt, to taste
1 Tbsp chopped fresh parsley

Preparation
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 Patties

By | posts, side dish, vegetarian, zucchini

Servings: 18 patties

Ingredients

Patties
2 1/2 cups coarsely grated zucchini (about 3 medium zucchini)
1 tsp salt, divided
1 large egg
1 large egg yolk
1/2 cup (or more) all purpose flour
1/2 tsp salt
1 cup chopped fresh Italian parsley
1/2 cup chopped green onions
1/4 cup (about) vegetable oil

Sauce
1 1/2 cup plain yogurt
Lemon juice, a squeeze
1/4 tsp garlic, finely chopped

Preparation
Toss zucchini and salt in colander, let stand 5 minutes. Press out excess liquid (or place in towel and wring out excess liquid); place zucchini in dry bowl. Mix in egg, egg yolk, flour and salt. Mix in parsley and onions. If batter is very wet, add more flour by spoonfuls. Heat 1-2 tablespoons vegetable oil in large skillet over medium heat. Working in batches, drop batter by rounded tablespoonfuls into skillet. Fry patties until golden, 5 minutes per side, adding more oil as needed. Transfer patties to paper towels. Mix yogurt, lemon juice and garlic. Serve as topping to zucchini patties.

Source
Cooking Matters

Easy Cheesy Zucchini Casserole

By | posts, side dish, vegetarian, zucchini

Servings: 4
Zucchini in a creamy, cheesy sauce. Can be served hot or at room temperature. A kid pleaser. Serve with turkey meat loaf or baked chicken for a delicious, low fat, high nutrition dinner.

Ingredients:
2 large zucchini
1 cup grated parmesan
1 cup shredded low-fat mozzarella (or white pizza cheese)
4 ounces, 1 cup, or 1 small block of low-fat cream cheese
2 Tbsp olive oil
Salt and pepper to taste
1 Tbsp of flour
1 Tbsp of butter
2 cups of milk, needs to be at least 1% milk.
2 tsp nutmeg

Preparation
Preheat oven to 325°F. Chop zucchini into bite size pieces. Heat olive oil in frying pan briefly to warm it and then add zucchini. Cook at a high heat, stirring often, until the zucchini begins to get a bit brown (caramelized). Transfer zucchini into oven proof casserole pan. Cut cold cream cheese into small chunks and dot on top. Sprinkle with shredded cheeses. Season with salt and pepper to taste.

In the microwave make the white sauce. Melt the butter and stir in the flour and nutmeg, then stir in the milk and, if you wish, salt and pepper. Heat the sauce on high power for 1 minute and stir it briskly till most of the lumps are gone. Heat it for five more minutes at medium power, stirring every minute or so. Remove from microwave and keep stirring until the mixture appears to be a milk-like cream.

Pour over zucchini and cheese. Bake for 30 minutes. Cool for 15 minutes before serving.

Note
If you don’t have these specific kinds of cheese, use what you have and put them together to make a cup and a half. Low-fat cheese works best so that the casserole doesn’t come out greasy and soupy.

Source
Meg Paccione

Raw Zucchini Salad

By | posts, salad, vegan, vegetarian, zucchini

Servings: 2Watch Full Movie Online Streaming Online and Download

Ingredients
1 zucchini
Drizzle of olive oil
Drizzle of balsamic vinegar
1/2 clove garlic
Salt and pepper, to taste

Preparation
Slice zucchini very thinly, this can be done with a potato peeler. Toss in a mix of oil, balsamic vinegar and a little finely chopped garlic. Cover and allow to marinate for an hour before serving.

Source:
Chef Jonathan Arthur

Creamy Zucchini Spread

By | appetizer, herbs, posts, vegetarian, zucchini
DateMonday, April 9, 2012 at 2:21PM

Servings: 6-8
Great on sandwiches as an alternative to mayonnaise, on crackers, or with fresh veggies.

Ingredients
2 medium-size zucchini (1/2 pound)
1 tsp tarragon or white wine vinegar
1 tsp sugar
1 tsp salt
1/4 cup packed fresh parsley sprigs
1/4 cup chopped fresh chives
1 (3 oz) package cream cheese, softened
1/4 tsp ground black pepper

Preparation
Line medium-size bowl with double thickness of cheesecloth. Coarsely grate unpeeled zucchini into the cheesecloth. Squeeze grated zucchini very lightly over bowl to extract some of the moisture from zucchini. Sprinkle with vinegar, sugar and 1/2 teaspoon salt. Toss gently; cover; set aside 1 hour. In food processor, with chopping blade, process parsley and chives until very finely chopped. Gather ends of cheesecloth; squeeze zucchini to drain out as much liquid as possible. Add drained zucchini to processor; process until smooth. Add softened cream cheese, remaining 1/2 teaspoon salt, and the pepper. Process until well-combined. Press into small bowl. Cover and refrigerate several hours or overnight.

Source
Country Living

Zucchini with Garlic and Dried Crushed Red Pepper

By | posts, side dish, vegan, vegetarian, zucchini

Servings: 1-2

Ingredients:
3 Tbsp olive oil
2 pounds zucchini, halved crosswise, each half cut lengthwise into 4 flat slices
4 garlic cloves, minced
1/2 tsp dried crushed red pepper
Salt, to taste
1 Tbsp chopped fresh parsley

Preparation
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.