Flounderzucchinibundles Recipes

FLOUNDER ZUCCHINI BUNDLES

Steps:

• For each bundle, place 2 fillets on a double thickness of heavy-duty foil (18 in. x 15 in.); sprinkle with lemon-pepper. Top with lemon slices, zucchini and tomatoes. Sprinkle with dill and basil. , Fold foil around fish and seal tightly. Place on a baking sheet. Bake at 425° for 15-20 minutes or until fish flakes easily with a fork.

FLOUNDER & ZUCCHINI BUNDLES

Steps:

• For each bundle, place 2 fillets on the middle of a large square of foil. (I use Release foil, or you can spray regular foil with cooking spray) You will have four bundles.
• Sprinkle each fish bundle with lemon pepper. Top evenly with lemon slices, zucchini slices, and halved tomatoes.
• Sprinkle each with dill & basil.
• Fold foil up around fillets, sealing well, & leaving room for steaming. Place the bundles onto a shallow pan.
• Bake at 425, for 15 minutes, or until fish is just flaky. Take care when opening bundles, as they will be hot.

ZUCCHINI NOODLES

Steps:

• Using a vegetable peeler, peel the zucchini into long ribbons.
• Set a nonstick skillet over medium-high heat and heat the butter and olive oil. Add the zucchini and toss around in the skillet for 1 to 2 minutes. Sprinkle in some salt and pepper. Add the Parmesan, tomatoes and garlic and toss to heat through. Sprinkle over the basil and serve within a few minutes, before the zucchini gets too soft!

STUFFED ZUCCHINI BOATS

Steps:

• Preheat the oven to 400˚ F. Drizzle a rimmed baking sheet with 2 tablespoons olive oil. Season the zucchini halves with salt and pepper. Add to the baking sheet and turn to coat with the oil. Arrange the zucchini cut-side down in a single layer. Roast until crisp-tender, about 15 minutes.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Stir in the cumin and 1/2 teaspoon each salt and pepper; cook 30 seconds. Add the turkey and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Stir in the tomato paste and chicken broth until combined. Cook until the broth is reduced to a thick sauce, 4 to 5 minutes.
• Turn the zucchini boats cut-side up and fill with the turkey mixture, packing it in. Sprinkle with the cheese and roast until the zucchini is tender and the cheese is softened, about 10 minutes.
• Meanwhile, stir together the yogurt and lemon juice; season with salt and pepper. Drizzle the zucchini boats with the yogurt mixture and top with the dill.

QUICK AND EASY ZUCCHINI NOODLES

Steps:

• Run zucchini through a spiralizer to make noodles.
• Heat olive oil in a large skillet. Add zucchini noodles, garlic, garlic powder, basil, salt, and pepper. Cook until fragrant and heated through, about 2 minutes.

ZUCCHINI PASTA

Steps:

• Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium heat. Add zucchini, onion and thyme, and cook, stirring occasionally. Add salt and pepper and adjust heat so onion and zucchini release their liquid without browning. Cook for about 20 minutes, or until very tender.
• Add tomatoes and their liquid to zucchini and raise heat a bit so mixture bubbles. Cook pasta until it is nearly but not quite tender. If sauce threatens to dry out, add a little pasta cooking water.
• Drain pasta and finish cooking it in sauce. Serve, garnished with parsley or Parmesan.

ZUCCHINI PASTA

Steps:

• Slice clean, unpeeled zucchini into ribbons, using a vegetable peeler, and turning the zucchini as you go.
• Warm 1 TBSP olive oil in a saucepan, on medium heat.
• Saute the garlic briefly, and add tomatoes and oregano.
• Simmer uncovered for a few minutes.
• Heat the remaining oil in a large skillet.
• Add the zucchini.
• Stir for several minutes, until zucchini is soft.
• Add salt and pepper to taste, then mix in the sauce.
• Add the sausage, stir well.
• Stir in basil, and transfer to a serving dish.
• Top with parmesan cheese.