CARAMELIZED ZUCCHINI PASTA
This recipe transforms two pounds of grated fresh zucchini into one cup of caramelized zucchini that's rich, sweet and jammy enough to become a pasta sauce. Cooked over moderately high heat in a combination of olive oil and butter, the zucchini fries in its own juices and concentrates its flavor. Adding garlic and basil lends sweetness, but consider adding anchovy, preserved lemon or red-pepper flakes. As browned bits appear in the skillet, deglaze with a few tablespoons of water, chicken stock or vegetable stock to help prevent burning and to incorporate all of those tasty caramelized bits into the sauce. With time and patience, you'll have a not-so-pretty but delicious mixture, like caramelized onions made with zucchini. Eat it tossed with pasta, as is done here, or add it to sandwiches, pizzas or antipasti spreads. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Ali Slagle
Categories dinner, pastas
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large (at least 12-inch) cast iron skillet over medium-high heat, melt the butter and oil. When it's foaming, add the zucchini, garlic, the basil stems and half the basil leaves. Season with 1 1/4 teaspoons salt and a few grinds of pepper. Cover and cook until pooling with liquid, 5 to 7 minutes. Uncover and cook until the liquid evaporates and the zucchini starts to sizzle, 7 to 10 minutes.
- Continue to cook until the zucchini is very soft, dark green, and reduced to about 1 cup, another 20 to 25 minutes. When you see a build up of browned bits on the skillet, add a couple tablespoons of water and stir, scraping up the browned bits. Repeat anytime more browning occurs. If you see burning, deglaze with water and lower the heat. (Caramelized zucchini can be made ahead and refrigerated for up to a week; it also freezes well.)
- Meanwhile, bring a large pot of salted water to a boil. When the zucchini is about done, add the pasta to the boiling water and cook until al dente. Reserve 2 cups of pasta water, then drain the pasta. If the zucchini is ready before the pasta, keep cooking it; the zucchini will only get better the longer it cooks.
- When the pasta's drained, remove the herb stems from the zucchini. Reduce the heat on the zucchini to medium, then add the pasta, 1 cup pasta water, and the Parmesan. Stir until the pasta is glossed with sauce. Add more pasta water as needed to thin the sauce. Stir in the lemon juice and remaining basil, then season to taste with salt and pepper. Serve with more basil, Parmesan and black pepper.
FETTUCCINI WITH ZUCCHINI
Hot pasta with fresh veggies; the only thing my son would eat when watching his weight during wrestling season. For a "full" meal, add thinly sliced leftover steak or chicken with the tomatoes.
Provided by donna garlington
Categories Fruits and Vegetables Vegetables Squash
Yield 5
Number Of Ingredients 10
Steps:
- Cook pasta in a large pot of boiling water until al dente. Drain.
- While the pasta is cooking, prepare the vegetables. In a large skillet, heat oil over medium heat. Add onion, garlic, zucchini and peppers; saute 5 minutes. Add tomatoes, salt, and cayenne pepper. Cook over low heat 5 minutes, or until vegetables are crisp tender.
- Pour vegetables over hot pasta.
Nutrition Facts : Calories 324.1 calories, Carbohydrate 45.4 g, Fat 13.4 g, Fiber 4.1 g, Protein 8.2 g, SaturatedFat 2 g, Sodium 466.1 mg, Sugar 4.8 g
FETTUCCINE WITH ZUCCHINI
Beautiful, glossy zucchini from the farm stand are to be treasured. Here they are diced, sautéed until tender, bolstered with garlic, pine nuts and Grana Padano, and mingled with fresh pasta.
Provided by Florence Fabricant
Categories dinner, easy, pastas, appetizer, main course
Time 1h20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place zucchini in a colander, toss with salt and set aside to drain in sink or over a bowl 30 minutes. Meanwhile, heat 3 tablespoons oil in a heavy sauté pan, add onion, pine nuts and garlic and sauté over low heat about 10 minutes, until onion is soft and nuts start to brown. Rinse and drain zucchini and add to pan. Sauté about 20 minutes, until tender.
- Bring large pot of salted water to a boil for pasta, cook pasta about 3 minutes and drain, reserving about 1 cup pasta water. Add pasta to sauté pan, cook over low heat about 5 minutes, to blend ingredients, adding pasta water as needed. Season with salt and pepper. Fold in parsley, cheese and additional olive oil and serve.
Nutrition Facts : @context http, Calories 519, UnsaturatedFat 21 grams, Carbohydrate 52 grams, Fat 29 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 549 milligrams, Sugar 5 grams
CREAMY CHICKEN ZUCCHINI FETTUCCINE RECIPE - (4.5/5)
Provided by tinathorn
Number Of Ingredients 15
Steps:
- Peel the zucchini (or not, I peeled mine just for the look and munched on the peels while I was cooking) and cut them into wide julienne strips with a mandolin. Set aside. (I used the wider setting of my mandolin to create Fettuccine-like "noodles", but you could also do finer noodles with the thinner setting or you could also use a vegetable spiralizer.) Add onion, garlic, salt and pepper to a medium saucepan. Cook over medium heat for one or two minutes, until fragrant and slightly softened. Throw the cauliflower in and continue cooking for a minute or two. Add chicken stock, cover and bring to the boil; lower heat and continue cooking until the cauliflower is tender, about 5-7 minutes. Meanwhile, cook the mushrooms in a large skillet until nice and golden. Add chicken and continue cooking until heated through; Reserve. Ladle the cauliflower mixture into your blender; add Dijon mustard, nutritional yeast, balsamic vinegar and lime juice and process on high speed until super smooth and silky in consistency. Throw in capers and pulse 2-3 times just to mix them in and break them down a little. Pour that cauliflower mixture over the reserved chicken and mushrooms and bring to a simmer over low-medium heat. Divide the julienned zucchini between serving plates and ladle the chicken sauce on top. The heat from the sauce alone will soften the zucchini some, but it you want your "pasta" to be even softer still, you can also add the zucchini to the pan, stir until well coated and cook over low heat for a minute or two. Garnish with chopped fresh parsley.
ZUCCHINI FETTUCCINE WITH CREAMY WHITE BEAN "ALFREDO" SAUCE
A revelation! The rich and creamy sauce - made with only white beans, garlic, almond milk, a drizzle of olive oil plus salt and pepper - perfectly coats tender-to-the-bite zucchini ribbons. Only 5 ingredients and 15 minutes for this hearty and healthy gluten-free and vegan dinner. Score!
Provided by Kare for Kitchen Treaty
Time 10m
Number Of Ingredients 9
Steps:
- Make the sauce: Add the drained beans, garlic, almond milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon olive oil to the pitcher of a blender (high-speed blender is best). Puree, blending for about a minute until completely smooth. Taste and add additional salt and pepper if desired. You may also want to add more garlic if your garlic is mild and/or you reallllly love garlic.
- Make and cook the zucchini pasta: Using a spiralizer, cut the zucchini into ribbons. Set a large saute pan over medium-high heat. Add 1 tablespoon olive oil and a pinch of salt. When hot, add the zucchini. Saute, stirring occasionally, until tender and reduced in size a bit, 2-3 minutes.
- Add sauce! Pour the sauce over the top. Cook, stirring occasionally, until heated through, about 2 more minutes.
- Top with herbs and a drizzle of olive oil if desired. Serve.
Nutrition Facts : ServingSize 1 /4 of recipe, Calories 215 kcal, Sugar 3.8 g, Sodium 350 mg, Fat 8.3 g, SaturatedFat 1.2 g, Carbohydrate 27.9 g, Fiber 10.9 g, Protein 10.7 g
EASY ZUCCHINI FETTUCCINE
My was version was inspired by Rachael Ray's version of this dish. I can't seem to leave a recipe alone without tweaking here and there to the likes of my family. Hope you enjoy it too.
Provided by Paintpuddles
Categories Spaghetti
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place a large pot of water over high heat to boil the pasta. When the water.
- reaches a boil, add some salt and drop in the pasta. Cook the pasta to al dente,
- according to package directions. Drain the cooked pasta and reserve.
- While the pasta is working, place a large skillet over medium-low heat with.
- about 4 tablespoons of Olive Oil.
- Add the red onion and garlic to the pan and saute until golden, about 1-2 minutes.
- Add the lemon zest to the pan and continue cooking another 30 seconds.
- Add the zucchini and cook until tender, 2-3 minutes.
- Season with salt and pepper.
- Toss the veggies, herbs and lemon juice with the cooked pasta in the skillet and serve.
- Top with your favorite grated cheese. Grated Asiago was wonderful with this dish.
CREAMY ZUCCHINI
Here's a different treatment for zucchini that's a favorite in our home. Even though the creamy Parmesan sauce is homemade, the recipe's cooking time is short. -Marguerite Shaeffer, Sewell, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute zucchini in oil for 3-5 minutes or until tender. Add garlic; cook 1 minute longer. Drain; remove zucchini mixture with a slotted spoon and keep warm., In the same skillet, combine cream cheese and cream; cook and stir over low heat until smooth. Stir in the Parmesan cheese. , Return zucchini mixture to the pan. Cook and stir 1-2 minutes longer or until heated through. Sprinkle with the salt, pepper, nutmeg and Swiss cheese.
Nutrition Facts :
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