CHICKEN ZUCCHINI NOODLE PAD THAI
When we first made this, we couldn't believe how satisfied we were when we were and didn't even miss the rice noodles. Another quick option would be to use shredded roast chicken. Just add it in place of the raw chicken and just cook it long enough to heat-through. And add shrimp if you like, it's fantastic too! Our favorite tool for making zucchini noodles is the Paderno Spiralizer.
Provided by Diane
Categories Main Course
Time 20m
Number Of Ingredients 21
Steps:
- Cut zucchini into spirals or noodle strands using the vegetable spiralizer or julienne peeler. Set aside noodles.
- Make the Sauce: in a small bowl, combine the sauce ingredients (rice vinegar, fish sauce, ketchup, brown sugar, cayenne pepper, and chili garlic sauce), set aside. If you want to use sriracha hot sauce, add as much as you like or you can add it afterwards.
- Heat a large pan on medium-high heat. Add one tablespoon of olive oil (reserve the other half for later). Then add zucchini noodles and cook for about 2-3 minutes or until the zucchini noodles are tender. Don't overcook the noodles. The zucchini noodles should be slightly crunchy with a tender bite.
- Let the noodles rest for about 3 minutes to allow all the moisture to release. Remove the noodles from the pan and drain the excess water.
- Carefully wipe the same pan remove the excess water, and then re-heat the pan on medium-high heat. Add the remaining olive oil and garlic. Cook the garlic until soft and translucent, about 1 minute. Add the chicken and cook for about 3-4 minutes, or until cooked through.Add the bell peppers and green onions. Cook for about 1-2 minutes or until tender. Add the egg and stir in with the vegetables until the egg is cooked.
- Add the zucchini noodles back into the same pan, and then add the sauce. Cook for about 1 more minute or until the zucchini noodles are heated through. Then stir in the bean sprouts.
- Serve with roasted peanuts and cilantro. If you want to add lime wedges, squeeze some fresh lime juice on the noodles right before serving.
Nutrition Facts : Calories 624 kcal, Carbohydrate 17 g, Protein 60 g, Fat 34 g, SaturatedFat 5 g, Cholesterol 238 mg, Sodium 2149 mg, Fiber 3 g, Sugar 10 g, ServingSize 1 serving
SESAME CHICKEN ZUCCHINI STIR-FRY RECIPE
Please read post for more recipe details
Provided by Diane
Categories Main Course
Time 20m
Number Of Ingredients 11
Steps:
- Heat large skillet on medium heat. Add oil, then garlic. Cook garlic until translucent and fragrant, then add chicken.
- Cook chicken for about 2 minutes, then add sesame seed oil, soy sauce, rice vinegar and oyster sauce. Cook mixture for about another 5 minutes or until chicken is cooked. Add zucchini and cook until tender, about 1-2 minutes.
- Before serving, sprinkle with sesame seeds, ground black pepper and chopped cilantro.
Nutrition Facts : Calories 221 kcal, Carbohydrate 4 g, Protein 26 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 73 mg, Sodium 431 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
BUFFALO CHICKEN ZUCCHINI BOATS
This Buffalo Chicken Zucchini Boats recipe is the perfect way to enjoy summer fresh zucchini's. These tender zucchini's are stuffed with delicious buffalo chicken and slathered in a cheesy topping, this makes for an easy and super family meal!
Provided by Becky Hardin
Categories Main Course
Time 50m
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees
- Use a spoon to hollow out the zucchini halves to make the boats. Reserve half of the zucchini pulp for the filling.
- In a bowl, whisk together the cream cheese and hot sauce. Stir in the chicken and zucchini pulp.
- Place the zucchini boats in a greased baking dish. Sprinkle blue cheese over the top. Bake in the oven, covered, for 30 minutes. Uncover and bake for an additional 10 minutes.
- Drizzle ranch or blue cheese dressing and sprinkle chopped green onion over the top of the zucchini boats.
Nutrition Facts : Calories 470 kcal, Carbohydrate 10 g, Protein 39 g, Fat 31 g, SaturatedFat 16 g, Cholesterol 141 mg, Sodium 1543 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
EASY CHICKEN PARMESAN-STUFFED ZUCCHINI BOATS
Provided by Alex
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Pour about ¼ of the jar of marinara sauce into the bottom of a 9x13 baking dish, and spread so that it evenly coats the bottom of the dish.
- Use a spoon to scoop out the seeds of each halved zucchini to create a "boat". Lay the hollowed zucchini skin-side down on top of the sauce in the prepared baking dish. Drizzle with 2 tbsp olive oil and sprinkle with ½ tsp kosher salt.
- Transfer to the oven and bake for 15 minutes, so that the zucchini is slightly tender.
- Meanwhile, in a large bowl, mix together the chicken, parmesan, parsley, garlic, crushed red pepper, and the remaining bottle of marinara sauce. Toss to combine.
- When the zucchini is tender, remove from the oven. Fill the zucchini boats with the chicken mixture. Then, sprinkle the top with the mozzarella cheese.
- In a small bowl, combine the gluten-free panko and the remaining tablespoon of extra virgin olive oil and toss until well combined. Sprinkle over the top of the zucchini boats until evenly coated.
- Transfer back to the oven and continue to bake until the cheese and panko are golden brown, about 10 more minutes.
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- In a large casserole dish, lay the chicken in a flat single layer and season it with the salt, pepper and garlic powder. Next layer the veggies on and then dollop the pesto over the veggies, then top with the cheeses.
- Bake on the middle rack for 35-45 minutes or until chicken is cooked through, 165˚F internal temp. If it starts to brown more than desired, loosely cover with foil until it is done cooking.
BUTTERY GARLIC HERB CHICKEN WITH ZUCCHINI | THE RECIPE CRITIC
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Estimated Reading Time 5 mins
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- Add the zucchini to the pan and salt and pepper. Saute for 2-3 minutes or until tender. Add chicken back to the pan for a minute or so and serve.
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- Preheat grill to medium-high. Then prepare zucchini by trimming off both ends. Then cut them lengthwise into quarters. Place them on a baking sheet and set aside.
- In a medium mixing bowl add salt, onion powder, garlic powder and Italian seasoning. Whisk together until well combined.
15 BEST ZUCCHINI RECIPES - AK PAL
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- Low carb Zucchini Tortillas. Our Healthy Zucchini Tortillas Recipe is for healthy low-carb tacos and or burritos. Mexican food can be lighter and fewer carbs!
- Easy Cheesy Zucchini Bake. You’ll love this low-carb Easy Cheesy Zucchini Bake which is most popular zucchini recipe. GET RECIPE HERE.
- Zucchini Lasagna. This is an easy recipe for low carb lasagna with ground meat, where noodles are replaced by thin zucchini slices. GET RECIPE HERE.
- Crispy Baked Zucchini Fries. These baked zucchini fries are breaded with almond flour and parmesan to create a crispy and delicious side dish! Serve with your favorite dipping sauce.
- Zucchini Fritters. These easy Zucchini Fritters are so yummy, you’ll forget you’re even snacking on vegetables! GET RECIPE HERE.
- Zucchini Soup Recipe. Zucchini Soup Recipe – creamy, low carb, low calorie soup, that comes together in under 30 minutes. This is seriously the best zucchini soup ever!
- Baked Parmesan Zucchini Rounds. Baked Parmesan Zucchini Rounds are the best way to use up summer zucchini! This simple, addictive side dish is quick & easy to use with just two ingredients!
- Zucchini Muffins. These Zucchini Muffins are quick and easy to make in one bowl. They’re soft and fluffy and one of the best ways to enjoy fresh zucchini!
- Baked Zucchini Bites. These zucchini bites are the best appetizer or snack served up with some marinara sauce. They’re good and cheesy, with a hint of garlic and onion.
- Zucchini Bread Recipe. Easy to make & you’ll love the blend of spices used. It really is the perfect zucchini bread recipe. GET RECIPE HERE.
CLEVER ZUCCHINI RECIPES | ALLRECIPES
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- Zucchini Enchiladas. Chicken Zucchini Enchiladas. Rolling enchilada ingredients in strips of zucchini instead of tortillas dials down the carbs and lets the flavor of the fillings shine through.
- Zucchini Cake. slice of homemade Chocolate Zucchini Cake recipe topped with white frosting and chopped nuts. No one's going to guess they're eating zucchini when they dig into this moist, chocolatey cake.
- Zucchini Salad. bowl of sliced Marinated Zucchini recipes garnished with fresh dill and parsley. Love cucumber salad? Make it with thinly sliced zucchini instead.
- Zucchini Soup. bowl of Nichole's Creamy Zucchini Soup recipe garnished with chopped fresh dill and cracked pepper. You could serve this hot or cold and it would be great either way.
- Zucchini Puffs. bowl of fried Zucchini Puffs recipe with ranch dressing dipping sauce and a glass of beer. Say hello to your new favorite finger food. Serve these deep fried puffs with a cool ranch dipping sauce or a lightly spicy marinara.
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