CHEESY ZUCCHINI NOODLES WITH BACON
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cut the zucchini into long noodles using a spiralizer (or use 1 pound store-bought zucchini noodles). Set aside.
- Put a rimmed baking sheet in the oven and preheat to 425 degrees F. Toss the tomatoes with 1 tablespoon olive oil in a small bowl and season with salt and black pepper. Spread on the hot baking sheet and bake until the tomatoes are slightly softened and just browned around the edges, 7 to 10 minutes.
- Meanwhile, cook the bacon in a medium nonstick skillet over medium heat until browned and crisp, about 7 minutes. Remove to a paper towel¿lined plate and wipe out the skillet. Melt the butter in the skillet and add the scallion whites and garlic; cook until softened, about 1 minute. Add the flour and stir to combine, about 30 seconds. Whisk in the milk, mustard, cayenne and 1/2 teaspoon salt. Cook, whisking, until slightly thickened, about 2 minutes. Remove from the heat and whisk in the cheese until smooth.
- Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the zucchini noodles and season with salt and black pepper. Cook, stirring, until the zucchini is just softened, 2 to 3 minutes. Using tongs, transfer the zucchini to the cheese sauce, leaving any extra liquid in the skillet. Cook over medium heat, gently tossing until coated; season with salt and black pepper. Top with the roasted tomatoes, bacon and scallion greens.
CREAMY, CHEESY, ZUCCHINI NOODLES
Somewhere between alfredo and mac/cheese, you won't miss the pasta with this creamy zoodle concoction.
Provided by Renee Pottle
Categories Entree
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Wash and trim zucchini. Spiralize zucchini and set aside.
- Cook broccoli until crisp tender and bright green. Set aside.
- In a large skillet (I like to use a 14-inch skillet), heat oil over medium-high heat. Sauté chicken until warmed through. Remove from skillet.
- Add more oil if necessary. Add zucchini spirals and cook until just heated through, about 2 minutes.
- Reduce heat to medium-low. Add whipping cream and grated cheese. Toss to coat zucchini. Add hot sauce if using. Add broccoli and chicken and serve immediately.
- Top with additional Parmesan if desired.
BAKED ZUCCHINI NOODLES WITH CREAMY RICOTTA
Baked zucchini noodles in a savory sauce with creamy ricotta to top it off!
Provided by mkhurt
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Heat olive oil in an oven-safe skillet over medium heat. Add onion and garlic and saute until soft, 2 to 3 minutes. Add ground turkey and cook and stir until browned, crumbly, and no longer pink, 5 to 7 minutes. Pour in marinara sauce and diced tomatoes; let simmer until thick, about 10 minutes.
- Squeeze zucchini noodles to get most of the water out. Add to the skillet and stir to combine. Add ricotta cheese in 1-tablespoon dollops around the skillet. Sprinkle mozzarella cheese on top.
- Bake, uncovered, in the preheated oven for 20 minutes. Remove from the oven and let sit for 5 minutes to set up. Sprinkle with basil and red pepper flakes before serving.
Nutrition Facts : Calories 431.2 calories, Carbohydrate 26.9 g, Cholesterol 98.2 mg, Fat 21.9 g, Fiber 4.8 g, Protein 31.2 g, SaturatedFat 6.2 g, Sodium 917.7 mg, Sugar 14.3 g
CREAMY, CHEESY ZUCCHINI SOUP
This zucchini soup is warm and creamy, perfect for fall or winter. Stock up and freeze when zucchini is in season. Perfect for low-carb diets!
Provided by Chair
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 45m
Yield 10
Number Of Ingredients 8
Steps:
- Put zucchini in large Dutch oven with a few inches of water. Simmer zucchini over medium-low heat until tender when poked with a fork, about 20 minutes. Use a slotted spoon to transfer zucchini to a blender, leaving about 1 inch of water in the bottom of the pot.
- Blend zucchini until no large chunks remain; return to the pot. Combine bell pepper, red onions, and cilantro in the blender; blend until no large pieces remain. Stir bell pepper mixture into the blended zucchini; add cream, Swiss cheese, salt, and pepper. Cook over medium-low heat until warmed through and the cheese is melted, 5 to 7 minutes.
Nutrition Facts : Calories 471 calories, Carbohydrate 15.9 g, Cholesterol 139 mg, Fat 39.4 g, Fiber 3.6 g, Protein 16.9 g, SaturatedFat 24.5 g, Sodium 372.9 mg, Sugar 6.6 g
CHEESY ZUCCHINI NOODLES
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 1/2 cup cherry tomatoes with olive oil, salt and pepper. Roast on a preheated baking sheet at 425˚ F until softened, 10 minutes. Meanwhile, melt 2 teaspoons butter in a skillet over medium heat. Add 2 sliced scallions (light parts only) and 1 minced garlic clove; cook 1 minute. Add 2 teaspoons flour and stir 30 seconds. Add 2/3 cup milk, 1/2 teaspoon Dijon mustard, 1/2 teaspoon kosher salt and a pinch of cayenne and whisk until thickened, 2 minutes. Off the heat, whisk in 1/3 cup shredded cheddar; set the sauce aside. Sauté 1 pound zucchini noodles in olive oil over medium-high heat until softened, 2 to 3 minutes. Season with salt and pepper. Add to the cheese sauce and cook, tossing, until coated. Top with the roasted tomatoes, chopped cooked bacon and sliced scallion greens.
CHEESY CREAMY ZUCCHINI
This year we had an over abundance of zucchini. I had always only cooked zucchini fried or I used my mothers standard recipe for cheesy zucchini. This is her recipe only creamier and yummier!
Provided by gypsybartender
Categories Vegetable
Time 55m
Yield 1/2 cup, 6 serving(s)
Number Of Ingredients 6
Steps:
- Slice and boil zucchini and onion in salted water till fork tender, Drain.
- in a casserole pan layer half of zucchini/onion. Mix sour cream and cream of mushroom soup seasoned with salt and pepper. Spread half of mixture on top of zucchini/onion. Sprinkle half of cheese on top. Layer the rest of zucchini/onion, top with rest of mushroom/sour cream mix and top with remainder cheese.
- Bake in a 425 oven for 45 min to 1 hours until cheese is golden.
- Cool for at least five minutes before serving.
Nutrition Facts : Calories 369.2, Fat 29.9, SaturatedFat 17.6, Cholesterol 76.2, Sodium 705, Carbohydrate 9.4, Fiber 0.8, Sugar 2.8, Protein 16.9
CHEESY ZUCCHINI
My daughter despises zucchini, but my husband and I love it, so this is an easy way for us to get our "fix" and it's the perfect amount for the two of us. If I'm baking something else in the oven, I'll just put this in till the meat or whatever is done, then crank up the broiler and top it off in there. And of course, you can use more cheese or anything else you desire.
Provided by HEP MEP
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat broiler.
- In a large saucepan, bring water, boullion and salt to a boil.
- Add zucchini.
- Cover and boil for 3 to 5 minutes until just tender-crisp; drain well.
- Arrange half of zucchini in the bottom of a 9-inch pie plate; sprinkle with half the cheddar cheese and half the parmesan.
- Layer the remaining zucchini and cheeses.
- Broil for 1 or 2 minutes until cheese melts and bubbles.
Nutrition Facts : Calories 209.6, Fat 13.5, SaturatedFat 8.2, Cholesterol 40.8, Sodium 1158.3, Carbohydrate 9.3, Fiber 2.7, Sugar 4.7, Protein 15
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