PARMESAN PESTO ZUCCHINI STICKS
Steps:
- Preheat the oven to 400 degrees F. Arrange two racks evenly spaced in the oven. Line two sheet pans with parchment paper.
- Cut each zucchini in quarters lengthwise through the stem and then cut each quarter again in thirds lengthwise, making long skinny spears. In a medium shallow bowl, whisk together the pesto and 4 tablespoons of the olive oil and set aside. Place the parsley and garlic in the bowl of a food processor fitted with the steel blade and process until they are finely minced. Add the panko, Parmesan, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper plus the remaining 4 tablespoons olive oil. Pulse only until all the panko is moistened with oil. Pour the mixture onto a dinner plate.
- Dip the zucchini spears first into the pesto mixture, turning to coat completely, then place each one in the crumb mixture, pressing and turning to coat thickly. Arrange the sticks in rows on the prepared sheet pans.
- Roast for 20 to 30 minutes, until the zucchini is tender and the crumbs have crisped to a crunchy golden brown. Sprinkle lightly with flaked sea salt and serve hot.
ZUCCHINI PARMESAN
Delicious and easy way to use zucchini!
Provided by Mary Jo
Categories World Cuisine Recipes European Italian
Time 45m
Yield 5
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a large pot boil the zucchini until tender; drain. Meanwhile, in a medium frying pan heat the olive oil over medium heat and saute the onion and garlic until the onion is tender.
- Combine the zucchini, onion and garlic in a 9x12 inch casserole dish, and mix well. Pour the spaghetti sauce over the mixture and stir well. Top with mozzarella cheese (use more or less depending on your preference).
- Bake in preheated oven for about 20 minutes, or until heated through and cheese is bubbly.
Nutrition Facts : Calories 217 calories, Carbohydrate 21 g, Cholesterol 16.3 mg, Fat 11.5 g, Fiber 4.7 g, Protein 8.3 g, SaturatedFat 3.7 g, Sodium 512.3 mg, Sugar 12.2 g
CHICKEN PESTO AND ZUCCHINI "PASTA" RECIPE BY TASTY
Here's what you need: fresh basil, grated parmesan cheese, pine nuts, garlic, lemon, salt, pepper, olive oil, oil, zucchinis, cherry tomato, boneless, skinless chicken breasts
Provided by Matthew Johnson
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a food processor, combine the basil, Parmesan, pine nuts, garlic, lemon juice, salt, pepper, and olive oil. Pulse until smooth texture. Set aside.
- With a vegetable peeler, shave ribbons of the zucchini until you reach the seeds. Set aside.
- Slice the cherry tomatoes and set aside.
- Heat a 4-quart jumbo cooker over medium-high. Add a little oil, the chicken breasts, and sprinkle with salt and pepper. Cook until the chicken is cooked through and browned on all surfaces.
- Turn off the heat and add the cherry tomatoes, pesto, and zucchini ribbons. Toss until well combined and heated through.
- Enjoy!
Nutrition Facts : Calories 677 calories, Carbohydrate 12 grams, Fat 55 grams, Fiber 3 grams, Protein 37 grams, Sugar 6 grams
PESTO AND PROSCIUTTO ZUCCHINI LINGUINE RECIPE BY TASTY
Here's what you need: medium zucchinis, spinach, fresh basil leaves, pine nuts, shredded parmesan cheese, garlic, olive oil, lemon juice, salt, pepper, cherry tomatoes, prosciutto, lemon wedge
Provided by Crystal Hatch
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Use a spiralizer to cut the zucchini into zoodles. Add the zoodles to a serving bowl and set aside.
- Make the pesto: in a food processor or blender, add the spinach, basil, pine nuts, Parmesan, garlic, olive oil, lemon juice, salt, and pepper. Blend to desired consistency, adding more olive oil as needed.
- Scoop the pesto over the zucchini noodles, then add the cherry tomatoes and prosciutto. Toss until the zoodles are well-coated.
- Sprinkle with Parmesan and garnish with basil and lemon wedges.
- Enjoy!
Nutrition Facts : Calories 588 calories, Carbohydrate 18 grams, Fat 55 grams, Fiber 5 grams, Protein 14 grams, Sugar 9 grams
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