LEMONY ZUCCHINI BRUSCHETTA
This is an easy hors d'oeuvre that uses thinly sliced marinated zucchini, with a drizzle of olive oil before and after broiling.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 6
Steps:
- In a medium bowl, toss together zucchini and zest and juice from 1 lemon; season with coarse salt and ground pepper. Cover with plastic wrap and marinate at room temperature until zucchini is softened, about 30 minutes.
- Heat broiler, with rack in top position. On a rimmed baking sheet, place 4 slices crusty bread, 1/2 inch thick, in a single layer. Drizzle extra-virgin olive oil over each slice. Broil until browned around edges and tops are toasted, 2 minutes, rotating sheet frequently. To serve, divide zucchini among toasts, cutting bruschetta in half if desired. Top each with 1 or 2 wide shavings Parmesan and a drizzle of oil.
Nutrition Facts : Calories 165 g, Fat 9 g, Fiber 2 g, Protein 5 g
LEMONY PASTA WITH ZUCCHINI AND FRESH HERBS
This simple pasta comes together quickly and makes use of what can sometimes be an overwhelming bumper crop of zucchini and other summer squash come August. Browning the squash in two batches is the only semi-fussy request, and it pays off by giving the squash an almost crunchy texture. Lemon and an abundance of fresh herbs provide brightness to this soon-to-be summer staple. Serve it with a tomato and onion salad dressed with plenty of grassy olive oil.
Provided by Colu Henry
Categories dinner, lunch, weekday, weeknight, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add pasta and cook until it is just under al dente, 1 minute less than package directions. Drain, reserving 1 cup of the pasta cooking water.
- Meanwhile, prepare the zucchini or other squash: Season chunks with salt and pepper. Heat 3 tablespoons of olive oil in a large skillet over medium heat and add the squash in one layer (you may need to do this in two batches) and cook undisturbed until it begins to turn golden brown, about 3 minutes. Flip and cook 2 to 3 minutes more. Remove from the pan and set aside. Taste and season again, if necessary.
- Add the remaining 1 tablespoon oil to the pan. Add the garlic and red-pepper flakes and cook until the garlic becomes translucent, about 30 seconds. Add the squash back to the pan along with the lemon juice and half the lemon zest. Toss to combine.
- Add the pasta to the skillet, and toss to combine. Add 1/2 cup of the pasta water and the grated cheese, and toss until the cheese emulsifies and is silky. If needed, add an additional 1/4 cup pasta water or more to loosen. Add the fresh herbs and toss again. Top with additional herbs and the remaining lemon zest. Serve in bowls, and pass grated cheese at the table. Season with flaky salt, if desired.
Nutrition Facts : @context http, Calories 421, UnsaturatedFat 9 grams, Carbohydrate 62 grams, Fat 13 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 509 milligrams, Sugar 5 grams
LEMON ZUCCHINI BREAD
I thought my mom made the best zucchini bread - until I added lemon! This is a wonderful, light zucchini bread that's not too sweet.
Provided by REBECITA
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4 inch loaf pan.
- In a bowl, beat together the zucchini, sugar, egg, and oil. In a separate bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon and lemon zest. Stir the flour mixture into the zucchini mixture just until blended. Pour the batter into the prepared pan.
- Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean. Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely.
Nutrition Facts : Calories 194.7 calories, Carbohydrate 25.2 g, Cholesterol 15.5 mg, Fat 9.7 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 1.6 g, Sodium 164.6 mg, Sugar 12.8 g
LEMON ZUCCHINI BARS
This snack cake is a good use for that bumper zucchini crop!
Provided by Rosina
Categories Fruits and Vegetables Vegetables Squash
Time 2h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- In a large bowl, combine sugar, oil, eggs, lemon rind, and lemon juice; mix well. Stir in shredded zucchini.
- In another bowl, combine flour, baking powder, baking soda, and salt. Gradually add this mixture to the zucchini mixture. Stir until thoroughly combined; mix in the walnuts.
- Pour batter into prepared pan and bake until a tester inserted in the center comes out clean, 35 to 45 minutes. Cool. Sprinkle cake with sifted confectioners' sugar and cut into bars.
- Sprinkle top with sifted confectioners' sugar and cut into bars.
Nutrition Facts : Calories 417.2 calories, Carbohydrate 42.6 g, Cholesterol 46.5 mg, Fat 26.2 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 3.4 g, Sodium 433.6 mg, Sugar 24.9 g
ZUCCHINI BRUSCHETTA
A squash twist on a tomato classic, this bruschetta uses ciabatta or rustic rolls and is flavored with tarragon.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 9
Steps:
- Grill or toast roll halves until golden. Rub each side with garlic, and set aside.
- Heat olive oil in a large skillet over high heat. Add the zucchini, and cook, stirring occasionally, until slightly golden, crunchy, but still bright green, about 8 minutes. Add remaining ingredients, and toss to combine. Divide the mixture among the toasted bread, and serve garnished with tarragon sprigs.
LEMONY ZUCCHINI RIBBONS
Fresh zucchini gets a shave and a drizzle of lemony goodness in this fab salad. Sprinkle the goat cheese or feta on top and dive in. -Ellie Martin Cliffe, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- For dressing, in a small bowl, mix the first 5 ingredients. Using a vegetable peeler, shave zucchini lengthwise into very thin slices; arrange on a serving plate., To serve, drizzle with dressing and toss lightly to coat. Top with cheese.
Nutrition Facts : Calories 83 calories, Fat 6g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 352mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
LEMONY ZUCCHINI SLAW
This salad of julienned zucchini is dressed in yogurt and tossed with a generous amount of lemon juice and zest. Use as many bright herbs as possible, or a single herb if you prefer, and chop them at the last minute.
Provided by David Tanis
Categories dinner, lunch, quick, salads and dressings, vegetables, appetizer, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Top and tail the zucchini. Julienne with a large knife, mandoline, food processor or spiralizer.
- Transfer zucchini to a large bowl. Season generously with salt and pepper. Add lemon zest and juice and toss well. Set aside for 10 minutes.
- Add yogurt and toss to coat well. Taste and adjust seasoning. Add chopped herbs and mix gently. Garnish with feta and pine nuts to serve.
Nutrition Facts : @context http, Calories 48, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 2 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 390 milligrams, Sugar 5 grams
LEMONY ZUCCHINI BREAD
Flecks of zucchini give a third dimension to the popular lemon and poppy seed combination in this moist quick bread. My family loves this lemon zucchini bread at all times of the year.-Field Editor Carol Funk, Richard, Saskatchewan.
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (16 slices each).
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugar, pudding mix, baking soda, baking powder and salt. In another bowl, whisk the eggs, milk, oil, lemon juice and extract. Stir into dry ingredients just until moistened. Fold in the zucchini, poppy seeds and lemon zest. , Pour into 2 greased 9x5-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 187 calories, Fat 8g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 195mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
LEMON PARSLEY BRUSCHETTA
Provided by Giada De Laurentiis
Categories appetizer
Time 13m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Whisk the olive oil and lemon juice in a small bowl to blend. Season with salt. Heat a grill pan over medium-high heat. Grill the bread until golden brown, about 2 minutes per side. Rub the cut sides of the toasts with the garlic. Generously brush the lemon mixture over the bread. Sprinkle with the parsley. Season with salt and pepper, to taste.
SPAGHETTI WITH LEMON AND ZUCCHINI
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil over high heat. Season it generously with salt. Add the sliced lemons and blanch for 30 seconds. Using tongs, remove the lemons to a paper towel-lined plate to drain. Dry well.
- Heat a large skillet over medium-high heat. Add the olive oil and heat another 30 seconds. Add the shallots and garlic to the skillet and season with 1/2 teaspoon salt. Cook, stirring often with a wooden spoon, until fragrant and beginning to brown slightly, about 2 minutes. Add the capers, anchovy paste, red pepper flakes and the blanched lemon slices and cook, stirring occasionally with a wooden spoon to dissolve the anchovy paste and brown the lemons, for another 2 minutes. Add the zucchini and remaining teaspoon salt. Cook, stirring occasionally, until parts of the zucchini turn deep brown while some parts remain al dente, about 10 minutes.
- Meanwhile, add the pasta to the boiling water and cook for 2 minutes less than package directions, about 8 minutes. Add 1/3 cup pasta water to the skillet with the zucchini and stir to deglaze. Use a pair of tongs to remove the pasta directly to the skillet. Sprinkle the bare pasta with the Parmesan and toss well to coat the pasta with the zucchini sauce. (Some of the zucchini should have gotten rather soft, which helps to create a silky sauce.) Add another 1/2 cup pasta water if needed to maintain the sauce. Top the pasta with the herbs and feta and serve.
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