ROASTED GARLIC ZUCCHINI AND TOMATOES
This is my husband's favorite way to eat up summer's 'never-ending' supply of zucchini and tomatoes. Goes great with grilled chicken or fish, or toss it with some cooked pasta. Grape or cherry tomatoes work well too.
Provided by SweetBasil
Categories Side Dish Vegetables Tomatoes
Time 33m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking dish.
- Combine the zucchini, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with the olive oil, season with salt and pepper, and mix well.
- Place in preheated oven. Roast until vegetables are tender and slightly golden, about 18 minutes. Remove from oven; sprinkle with the Parmesan cheese and basil.
Nutrition Facts : Calories 204.1 calories, Carbohydrate 9.5 g, Cholesterol 8.8 mg, Fat 16.8 g, Fiber 2.4 g, Protein 5.9 g, SaturatedFat 3.7 g, Sodium 165.2 mg, Sugar 4.7 g
PAN-ROASTED ZUCCHINI WITH CILANTRO-MINT GREMOLATA
Provided by Marian Burros
Categories quick, weekday, side dish
Time 25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Put zucchini, cut sides up, on a plate and sprinkle lightly with salt. Set aside for 15 to 20 minutes.
- Put cilantro in a small bowl with mint, garlic, lemon zest, and salt and pepper to taste. Toss with fingertips to evenly disperse; set aside.
- Pour olive oil in a sauté pan large enough to hold zucchini in a single layer. Pat zucchini dry with paper towels and season lightly with pepper. Heat oil over medium-low. Add zucchini to pan, cut sides down, and cook until they are slightly soft but still hold their shape, as little as 5 minutes, adjusting heat if necessary to maintain a light golden color.
- Arrange zucchini on serving plate, browned sides up. Serve warm or at room temperature. Just before serving toss bread crumbs with cilantro-mint mixture and scatter over zucchini. Drizzle with additional extra virgin olive oil, if desired.
Nutrition Facts : @context http, Calories 99, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 6 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 510 milligrams, Sugar 5 grams
ZUCCHINI WITH GARLIC AND MINT
Number Of Ingredients 6
Steps:
- 1 Scrub the zucchini with a brush under cold running water. Trim off the ends. Cut the zucchini into 1/4-inch slices. 2 Pour 1 inch of oil into a deep heavy skillet or wide saucepan. Heat the oil over medium heat until a small piece of vegetable dropped into the oil sizzles. 3 Pat the zucchini slices dry with paper towels. Carefully slip about one-fourth of the zucchini into the hot oil. Cook until lightly browned around the edges, about 3 minutes. With a slotted spoon, transfer the zucchini to paper towels to drain. Fry the remainder in the same way. 4 Layer the zucchini in a dish, sprinkling each layer with some of the vinegar, garlic, mint, and salt and pepper to taste. Cover and refrigerate at least 24 hours before serving. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
ZUCCHINI WITH VINEGAR, MINT AND GARLIC
These zucchini slices are usually fried but they are just as good grilled. They can be prepared hours before serving, even a day ahead.
Yield serves 6
Number Of Ingredients 6
Steps:
- Trim the ends of the zucchini and cut them lengthwise in slices about 1/3 inch thick. Arrange them side by side on a baking sheet lined with foil and brushed with oil. Brush the slices generously with olive oil and sprinkle lightly with salt.
- Cook under a preheated broiler until lightly browned, then turn over and brush the other side with oil and return to the broiler until browned.
- Mix the vinegar with the mint and garlic and brush a little onto each slice. Serve at room temperature.
- Instead of using raw garlic, heat it in 2 tablespoons oil in a small frying pan until the aroma rises, but do not let it color.
- Serve the grilled slices topped with strained Greek-style yogurt.
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
ROASTED ZUCCHINI WITH GARLIC
This is my own recipe, and I only use fresh zucchini. It's very healthy and delicious. Enjoy! The baking time is approximate.
Provided by FoodFromSicily
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Wash and trim ends of zucchini.
- Slice zucchini lengthwise and then into 1-inch pieces.
- Slightly crush and peel all the cloves of garlic.
- Mix zucchini, garlic and remaining ingredients in a large bowl.
- Lay evenly onto a foil lined pan.
- Bake uncovered at 425°F for about 60 minutes or until tender and browned, turning once after first 30 minutes.
Nutrition Facts : Calories 77.3, Fat 5, SaturatedFat 0.8, Sodium 305.3, Carbohydrate 7.2, Fiber 1.7, Sugar 4.5, Protein 2.3
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
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