BEAUTIFUL ZUCCHINI
I enjoyed a taste of this colourful bowlful at the old fruit and veg market on the outskirts of Rome. It's a hectic place, but boy is everyone friendly. What I love is how such a simple combo of good ingredients really allows each one to sing. It's cheap, tasty, honest food and the result is super-versatile, meaning it can be enjoyed as a side dish, an antipasto, tossed through pasta, piled on bruschetta or even baked in a frittata.
Provided by Jamie Oliver
Categories side-dish
Time 30m
Yield 4 to 8 servings
Number Of Ingredients 8
Steps:
- Place a large frying pan on a high heat with 1 tablespoon of oil. Peel and lightly squash the garlic clove and add to the pan, moving it around to perfume the oil. Slice the guanciale into rough 1-centimeter (3/8-inch) chunks and add to the pan to let the fat render out. Trim the zucchini, halve lengthways, then chop into 2-centimeter (3/4-inch) chunks. Stir into the pan, then season with a little sea salt and a good pinch of black pepper. Halve or quarter the tomatoes, deseed, and add to the pan. Pick, roughly chop and add the parsley leaves.
- Reduce the heat to medium and cook for about 15 minutes, or until softened, stirring occasionally. This gives you a really fresh, delicious zucchini dish full of life, just how Nonna Maria made it. Or you can turn the heat down lower and cook it for 40 minutes, so you get a deeper, sweeter, frumpier result, adding a splash of water to loosen, if needed. Both ways are delicious, and celebrate zucchini at their very best. Just before serving, taste and check you've got the seasoning spot on.
BEAUTIFUL ZUCCHINI CARBONARA
Steps:
- Carbonara is a classic pasta sauce made with cream, bacon and Parmesan and is absolutely delicious. Try to buy the best ingredients you can, as that's what really helps to make this dish amazing. I'm using a flowering variegated variety of thyme but normal thyme is fine to use. When it comes to the type of pasta, you can serve carbonara with spaghetti or linguine, but I've been told by Italian mammas (who I don't argue with!) that penne is the original, so that's what I'm using in this recipe.
- Before you start cooking, it's important to get yourself a very large pan, or use a high-sided roasting pan so you can give the pasta a good toss.
- Put a large pan of salted water on to boil. Halve and then quarter any larger zucchini lengthwise. Cut out and discard any fluffy middle bits, and slice the zucchini at an angle into pieces roughly the same size and shape as the penne. Smaller zucchini can simply be sliced finely. Your water will now be boiling, so add the penne to the pan and cook according to the package instructions.
- To make your creamy carbonara sauce, put the egg yolks into a bowl, add the cream and half the Parmesan, and mix together with a fork. Season lightly with salt and pepper and set aside.
- Heat a very large frying pan (a 14-inch is a good start - every house should have one!), add a good splash of olive oil and fry the pancetta or bacon until dark brown and crisp. Add the zucchini slices and 2 big pinches of black pepper, not just to season but to give it a bit of a kick. Sprinkle in the thyme leaves, give everything a stir, so the zucchini is coated with all the lovely bacon-flavored oil, and fry until they start to turn lightly golden and have softened slightly.
- It's very important to get this next bit right or your carbonara could end up ruined. You need to work quickly. When the pasta is cooked, drain it, reserving a little of the cooking water. Immediately, toss the pasta in the pan with the zucchini, bacon and lovely flavors, then remove from the heat and add a ladleful of the reserved cooking water and your creamy sauce. Stir together quickly. (No more cooking now, otherwise you'll scramble the eggs.)
- Get everyone around the table, ready to eat straightaway. While you're tossing the pasta and sauce, sprinkle in the rest of the Parmesan and a little more of the cooking water if needed, to give you a silky and shiny sauce. Taste quickly for seasoning. If you've managed to get any zucchini flowers, tear them over the top, then serve and eat immediately, as the sauce can become thick and stodgy if left too long.
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
CHICKEN ZUCCHINI CASSEROLE
A co-worker shared this chicken zucchini casserole recipe that was originally her grandmother's. When I make it, I use pre-cooked chicken from the grocery store and fresh zucchini my neighbor gives me from his garden. -Bev Dutro, Dayton, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture. , Transfer to a greased 11x7-in. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350° until golden brown and bubbly, 40-45 minutes.
Nutrition Facts : Calories 481 calories, Fat 31g fat (18g saturated fat), Cholesterol 115mg cholesterol, Sodium 1174mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 21g protein.
GARLIC CHICKEN AND ZUCCHINI
Chunks of chicken and zucchini are quickly browned in a skillet, then tossed with grated Parmesan cheese, and served with hot cooked rice for a quick and delicious weeknight meal.
Provided by Bird's Eye
Categories Trusted Brands: Recipes and Tips Birds Eye®
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Toss chicken with 1 tablespoon olive oil and garlic in large bowl. Season, if desired, with salt and black pepper. Preheat large nonstick skillet over medium-high heat and cook chicken mixture, stirring occasionally, 6 minutes or until golden brown.* Remove chicken; set aside.
- In same skillet heat remaining oil and cook Recipe Ready Sliced Zucchini, stirring occasionally, 5 minutes or until tender and starting to brown. Add back chicken and toss to heat through. Sprinkle with parmesan cheese and, if desired, chopped parsley. Serve with hot cooked rice.
Nutrition Facts : Calories 230.2 calories, Carbohydrate 4.1 g, Cholesterol 71.4 mg, Fat 11.1 g, Fiber 0.1 g, Protein 26.5 g, SaturatedFat 2.3 g, Sodium 103.8 mg
ZUCCHINI CARBONARA FROM JAMIE OLIVER (JAMIE AT HOME)
I saw Jamie make this on his show and it looked so good and I happened to have green and yellow squash ready to be used. It took me a little longer to make since I had not made it before but none of the steps are difficult at all. Just a matter of getting myself organized. It turned out delicious and very filling. I will be making this one again. I think next time I will cut back on the oil and drain the bacon a little better. It was yummy rich but I think it would still be great cutting back on some of the oil and fat. I did not have penne so I used bow tie pasta that I had in the pantry.
Provided by septfair
Categories Penne
Time 40m
Yield 6 plates of pasta, 6 serving(s)
Number Of Ingredients 10
Steps:
- Put a large pan of salted water on to boil.
- Slice the zucchini at an angle into pieces roughly the same size and shape as the penne.
- Put the egg yolks into a bowl, add the cream and half the Parmesan, and mix together with a fork. Season lightly with salt and pepper and set aside.
- Heat a very large frying pan (a 14-inch is a good start), add a good splash of olive oil and fry the pancetta or bacon until dark brown and crisp.
- Your water will now be boiling, so add the penne to the pan with the salted water and cook according to the package instructions.
- Add the zucchini slices and 2 big pinches of black pepper to the skillet with the bacon or pancetta, not just to season but to give it a bit of a kick. Sprinkle in the thyme leaves, give everything a stir, so the zucchini is coated with all the lovely bacon-flavored oil, and fry until they start to turn lightly golden and have softened slightly.
- When the pasta is cooked, drain it, reserving a little of the cooking water. Immediately, toss the pasta in the pan with the zucchini, bacon and lovely flavors, then remove from the heat and add a ladleful of the reserved cooking water and your creamy sauce. Stir together quickly. (No more cooking now, otherwise you'll scramble the eggs.).
- While you're tossing the pasta and sauce, sprinkle in the rest of the Parmesan and a little more of the cooking water if needed, to give you a silky and shiny sauce. Taste quickly for seasoning.
Nutrition Facts : Calories 520.1, Fat 21.6, SaturatedFat 9.5, Cholesterol 181.7, Sodium 677.7, Carbohydrate 68.7, Fiber 10.7, Sugar 3.6, Protein 16.7
SHEET-PAN CHICKEN WITH ZUCCHINI AND BASIL
In this simple weeknight recipe, chicken thighs and drumsticks are seasoned with garlic, herbs and red-pepper flakes, and roasted alongside tender chunks of zucchini that caramelize in the oven's heat. Torn basil leaves and a squeeze of lemon give the dish sharp and tangy notes just before serving, while the optional coriander seeds tossed into the pan lend depth. This recipe comfortably serves two to three, but if you're feeding more people, feel free to double the ingredients. Divide the ingredients between two sheet-pans, and bear in mind that you might need to add a few minutes to the cooking time. Add some crusty bread or rice to soak up the savory juices, and you've got a summery meal that's fresh, full of flavor and an absolute snap to make.
Provided by Melissa Clark
Categories dinner, poultry, main course
Time 40m
Yield 2 to 3 servings
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. Pat chicken dry with paper towels, and season all over with 1 teaspoon salt and 1/2 teaspoon black pepper. Place zucchini on a rimmed sheet pan, and season with a little more salt and pepper.
- In a small bowl, combine garlic, mint or oregano, coriander (if using) and red-pepper flakes. Whisk in oil. Add chicken to the pan with the zucchini pieces and pour garlic mixture over all, tossing until well coated. Spread chicken and zucchini in a single layer, and roast until chicken is cooked through and zucchini is browned and caramelized, 30 to 40 minutes. You don't need to turn anything.
- Once the pan is out of the oven, squeeze a lemon wedge over everything. Garnish with basil and serve with more lemon wedges and red-pepper flakes on the side.
More about "jamie recipe recipe for zucchini recipe for chicken"
THAI CHICKEN AND ZUCCHINI NOODLES – JAMIE COOKS IT UP
From jamiecooksitup.net
Servings 6Total Time 25 minsEstimated Reading Time 1 min
CHICKEN AND ZUCCHINI STIR FRY – JAMIE COOKS IT UP
From jamiecooksitup.net
Servings 6Total Time 30 minsEstimated Reading Time 3 mins
15 EASY CHICKEN AND ZUCCHINI DINNERS YOUR FAMILY WILL LOVE
From allrecipes.com
CRISPY PARMESAN GARLIC CHICKEN WITH ZUCCHINI - THE …
From therecipecritic.com
CHICKEN ZUCCHINI CASSEROLE · EASY FAMILY RECIPES
From easyfamilyrecipes.com
CHICKEN STUFFED ZUCCHINI BOATS - FEELGOODFOODIE
From feelgoodfoodie.net
THE BEST CHICKEN RECIPES | JAMIE OLIVER
From jamieoliver.com
SKILLET LEMON PARMESAN CHICKEN WITH ZUCCHINI
From cookingclassy.com
21 CHICKEN AND ZUCCHINI RECIPES TO MAKE FOR DINNER
From tasteofhome.com
HOW TO MAKE JAMIE OLIVER EASY CREAM CHEESE STUFFED ZUCCHINI BREAD
From theusrecipe.netlify.app
EASY CHICKEN AND ZUCCHINI STIR FRY - SKINNYTASTE
From skinnytaste.com
RECIPE OF JAMIE OLIVER SHRIMP SCAMPI WITH ZUCCHINI NOODLES
From usfoodrecipes.netlify.app
CHICKEN ZUCCHINI PASTA WITH CREAMY LEMON GARLIC SAUCE
From everyday-delicious.com
CHICKEN AND ZUCCHINI STIR FRY | RECIPE | RECIPES, FOOD, WOK RECIPES
From pinterest.com.au
OVEN-FRIED PANKO-&-PARMESAN-CRUSTED ZUCCHINI RECIPE | EATINGWELL
From eatingwell.com
JAMIE OLIVER ZUCCHINI RECIPES – RESEPDAPURKU
From resepdapurku.com
JAMIE OLIVER | SEARCH
From jamieoliver.com
CHICKEN & ZUCCHINI CASSEROLE RECIPE | EATINGWELL
From eatingwell.com
GARLIC HERB CHICKEN AND ZUCCHINI - RASA MALAYSIA
From rasamalaysia.com
JAMIE OLIVER RECIPE ZUCCHINI / GET RECIPE DIRECTIONS
From uniquegiftstips.net
RECIPE OF JAMIE OLIVER PARMESAN ZUCCHINI | THE US FOOD RECIPES
From usfoodrecipes.netlify.app
ZUCCHINI SOUP JAMIE OLIVER RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RECIPE OF JAMIE OLIVER ZUCCHINI BREAD | THE US BUFFET
From usbuffet.netlify.app
ZUCCHINI JAMIE OLIVER - COOKEATSHARE
From cookeatshare.com
BREADED CHICKEN WITH ZUCCHINI AND TOMATOES - JAMIE COOKS IT UP …
From sites.google.com
JELLO ZUCCHINI JAM - RECIPES - COOKS.COM
From cooks.com
18 BEST ZUCCHINI RECIPES FOR GRILLING, FRYING, AND MORE - FOOD
From foodandwine.com
JAMIE OLIVER ZUCCHINI PASTA RECIPE / DOWNLOAD COOKING VIDEOS
From uniquegiftstips.net
CHICKEN AND ZUCCHINI STIR FRY | RECIPE | FOOD, COOKING, WOK RECIPES
From pinterest.nz
CHICKEN WITH PRUNES AND OREGANO WITH BABY ZUCCHINI SAUTé
From jamiegeller.com
210 ZUCCHINI RECIPES IDEAS IN 2022 | RECIPES, ZUCCHINI RECIPES, …
From pinterest.com
RESEPI ZUCCHINI RECIPE JAMIE OLIVER | KOLEKSI RESEPI
From koleksiresepi.buzz
13 BEST JAMIE'S ZUCCHINI RECIPES IDEAS | RECIPES, FAVORITE RECIPES, …
From pinterest.co.uk
12 ZUCCHINI RECIPES IDEAS IN 2022 | RECIPES, ZUCCHINI RECIPES, …
From pinterest.ca
RECIPE OF JAMIE OLIVER MILLION DOLLAR ZUCCHINI SKILLET
From theusrecipe.netlify.app
ZUCCHINI - JAMIE GELLER
From jamiegeller.com
RECIPE OF JAMIE OLIVER ZUCCHINI THOGAIYAL / ZUCCHINI CHUTNEY
From foodarea.netlify.app
GARLIC THYME CHICKEN ZUCCHINI PASTA - SIMPLY DELICIOUS
From simply-delicious-food.com
CHICKEN PASTA CASSEROLE WITH CORN AND ZUCCHINI RECIPE - SIX …
From sixsistersstuff.com
10 ZUCCHINI RECIPES IDEAS IN 2022 | ZUCHINNI RECIPES, RECIPES, …
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love