Nyt Courgettes Au Citron Zucchini With Oil And Lemon Recipes

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TIAN DE COURGETTE (PROVENCAL ZUCCHINI GRATIN)



Tian de Courgette (Provencal Zucchini Gratin) image

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h15m

Yield 6 servings

Number Of Ingredients 10

2 pounds zucchini, chopped
Salt
3 tablespoons rice
4 tablespoons olive oil
1 large onion, coarsely chopped
2 eggs, lightly beaten
1 clove garlic, chopped
1/2 cup whole milk or half and half
1/2 cup grated Parmesan or Gru yere Cheese
Freshly ground black pepper

Steps:

  • Place the zucchini in a bowl, sprinkle with about a teaspoon of salt and set aside.
  • Meanwhile, bring two cups of water to the boil in a sauce pan, add the rice and cook until rice is tender, about 17 minutes. Drain the rice.
  • Drain and rinse the zucchini. Spread it on paper towel and pat it to dry. Heat oil in a heavy skillet. Add onion and saute over a medium heat until the onion is translucent. Add zucchini and saute another two minutes. Remove from heat.
  • Mix eggs, cooked rice, garlic and milk together in a bowl. Stir in the onion and zucchini. Add cheese and season to taste with salt and pepper.
  • Preheat oven to 375 degrees. Oil a four-cup shallow baking dish. Spoon in the zucchini mixture. Place in oven and bake 30 to 40 minutes, until lightly browned on top.

Nutrition Facts : @context http, Calories 211, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 15 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 550 milligrams, Sugar 6 grams, TransFat 0 grams

PASTA WITH ZUCCHINI, FETA AND FRIED LEMON



Pasta With Zucchini, Feta and Fried Lemon image

This is a less saucy, more pasta-salad-like pasta, which is to say it's best served at room temperature after being carted to an outdoor location and eaten directly from the container. The zucchini mixture should be deeply flavorful and concentrated, rather than loose or watery. If you're looking for something saucier, add more olive oil (not pasta water) as needed to coat each piece of pasta before serving.

Provided by Alison Roman

Categories     dinner, lunch, weekday, pastas, main course

Time 35m

Yield 4 servings

Number Of Ingredients 12

8 ounces pasta, such as spaghetti or bucatini
Kosher salt
1/4 cup olive oil, plus more for drizzling
1/2 cup walnut pieces (optional)
2 large shallots, 1 medium onion or 1 large leek (white and light green parts), thinly sliced
1 lemon, thinly sliced, seeds removed
Freshly ground black pepper
2 tablespoons capers
1 1/4 pounds zucchini (about 2 medium), thinly sliced
2 ounces feta, crumbled (about 3/4 cup)
1 cup parsley or dill leaves, or a mix, coarsely chopped
2 tablespoons fresh oregano leaves

Steps:

  • Cook pasta in a large pot of salted boiling water until al dente. Drain and rinse pasta with cool water to stop cooking and toss with a drizzle of olive oil to prevent sticking; set aside.
  • Heat 1/4 cup olive oil in a large skillet over medium-high heat. Add walnuts, if using, and toss to coat. Cook, stirring occasionally, until walnuts are toasted and golden brown, 3 to 4 minutes. Using a slotted spoon or strainer, transfer the walnuts to a small bowl (leaving the oil behind) and season with salt; set aside.
  • Add shallots and lemon to the oil and season with salt and pepper. Cook, stirring occasionally, until both the shallots and lemons are totally softened and have begun to caramelize, 5 to 8 minutes. Add capers and stir to coat in the oil, letting them sizzle a minute or two.
  • Add zucchini and season with salt and pepper. (Do not be alarmed at the amount of zucchini in the skillet; it will cook down by about half.) Cook, stirring occasionally, until much of the water has evaporated from the zucchini and it has totally softened, become translucent and is beginning to brown at the edges, 10 to 15 minutes. (This mixture should be very flavorful and lightly saucy.)
  • Remove pan from heat and add pasta, tossing to coat. (If your skillet is very full, you can always transfer everything to a large bowl and toss to coat there.) Season with salt and pepper.
  • Transfer pasta to a large serving bowl and top with toasted walnuts, feta and herbs, finishing with a drizzle of olive oil.

LEMONY COURGETTE (ZUCCHINI) LINGUINE WITH FRESH MINT & PARME



Lemony Courgette (Zucchini) Linguine With Fresh Mint & Parme image

A Jamie Oliver recipe, part of his new show that features quick recipes involving five or fewer ingredients (not counting salt, pepper, and oil). Light and delicious summer fare!

Provided by lecole54

Categories     Vegetable

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8

6 ounces linguine
2 summer squash (zucchini and yellow squash)
1/2 bunch of fresh mint
1 ounce parmesan cheese
1 lemon, juice and a little zest
1 tablespoon olive oil
sea salt, to taste
pepper, to taste

Steps:

  • 1. Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
  • 2. Meanwhile, slice the courgettes lengthways, then again into long matchsticks with good knife skills or using the julienne cutter on a mandolin (use the guard!).
  • 3. Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil, then add the courgettes.
  • 4. Cook for 4 minutes, tossing regularly, while you finely slice the mint leaves, then stir them into the pan.
  • 5. Toss the drained pasta into the courgette pan with a splash of reserved cooking water.
  • 6. Finely grate in most of the Parmesan and a little lemon zest, squeeze in all the juice, toss well, then taste and season to perfection with sea salt and black pepper.
  • 7. Dish up, finely grate over the remaining Parmesan and drizzle with 1 teaspoon of extra virgin olive oil before tucking inches.

Nutrition Facts : Calories 477.9, Fat 12.5, SaturatedFat 3.7, Cholesterol 12.5, Sodium 226.9, Carbohydrate 73.7, Fiber 5.7, Sugar 7.5, Protein 19.3

LEMON COURGETTE (ZUCCHINI) CAKE



Lemon Courgette (Zucchini) Cake image

I came across this unusual recipe when looking for cakes that were less sweet than others, but with lots of flavour. I was a little dubious until I tasted it, but it's a really lovely cake, light and fluffy and very easy to make. If you wished to sweeten it up a little more, maybe you could add a little lemon drizzle, or some lemon-flavoured cream cheese icing. I've made the recipe a little healthier by replacing some sunflower oil with coconut oil and some of the plain white flour with wholemeal. If you don't have these, you can simply use just sunflower oil and just white flour.

Provided by Snowbunny Andorra

Categories     Dessert

Time 50m

Yield 14 slices

Number Of Ingredients 12

1 egg
75 ml coconut oil
50 ml sunflower oil
200 g courgettes, coarsely grated
120 g sugar
100 g plain flour
100 g whole wheat flour
1 teaspoon salt
1/2 teaspoon bicarbonate of soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
1 lemon, zest of, grated

Steps:

  • Pre-heat the oven to 160°C.
  • Beat the egg and oil together, then mix in the courgette and sugar.
  • In another bowl, mix together the remaining ingredients until well distributed.
  • Add the flour mixture to the courgette and mix together well.
  • Pour into a lined cake tin and bake for 45 minutes, or until a skewer poked into the cake comes out clean.

Nutrition Facts : Calories 168, Fat 8.7, SaturatedFat 4.8, Cholesterol 13.3, Sodium 224.2, Carbohydrate 21.1, Fiber 1.2, Sugar 9, Protein 2.5

NYT COURGETTES AU CITRON (ZUCCHINI WITH OIL AND LEMON)



NYT COURGETTES AU CITRON (ZUCCHINI WITH OIL AND LEMON) image

Categories     Vegetable     Side

Yield 4 people

Number Of Ingredients 4

2-3 zucchini, about 1.25 lbs
3 TBS olive oil
salt & pepper
juice of half a lemon

Steps:

  • trim ends. If large, quarter them and cut each quarter into 2" lengths. If smaller, cut them in half and cut each half into 2" lengths. Heat oil in skillet and add zucchini, s&p. Cook, shaking skillet and stirring veg around until it starts to take on color. Add lemon juice and ocver. Cook 3 min. when ready veg should be crisp

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