ZUCCHINI WITH ROSEMARY AND GARLIC
Fresh rosemary and garlic add flavour to pan-fried zucchini in this simple recipe for a vegetable side-dish.
Provided by English_Rose
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Toss the zucchini into a large frying pan and add the olive oil. Stir.
- Add the rosemary and cook quickly over a high heat until the zucchini are just beginning to soften.
- Add the crushed garlic and season with salt and freshly ground pepper.
- Serve warm as a side dish or on its own with some warm crusty bread.
ZUCCHINI SPEARS WITH ROSEMARY, GARLIC AND LEMON
This side dish is best made with tender small zucchini early in the season, not the behemoths of late summer. Don't stint on the high heat used to brown them; it helps create a pan sauce that is almost meaty (and good for sopping up with bread). Cut the zucchini just before you start cooking; otherwise, it starts to curl, and the spears should be flat so they will brown evenly.
Provided by Cooking Channel
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Put the oil, garlic and rosemary in a high-sided medium skillet over medium heat. Cook, stirring occasionally, until the garlic is deep golden brown, about 8 minutes. Transfer the garlic and rosemary to a serving platter; set aside.
- Raise the heat to medium-high. Sprinkle the zucchini with salt and pepper. When the oil is very hot but not quite smoking, add the zucchini, cut side down. (Be careful: The cut zucchini starts to release water as soon as you salt it, so it might spit a bit in the skillet.) Cook, undisturbed, until the bottom side is deep golden brown, about 2 minutes. Carefully turn to the other cut side and cook until golden brown, about 2 minutes. Now turn the zucchini onto the skin sides, turn off the heat, cover and let sit until very tender (the tip of a paring knife inserted into the zucchini should meet no resistance), 2 to 4 minutes.
- Sprinkle the lemon juice and most of the zest over the zucchini, return the garlic and rosemary to the skillet and use a rubber spatula or tongs to gently turn the zucchini a few times to coat. Add salt and pepper to taste. Transfer the zucchini to the platter and pour the pan juices on top. Serve hot, warm or at room temperature.
ROSEMARY ZUCCHINI STICKS
'Our family loves zucchini, but fried zucchini has too much fat. So I baked these one day and everybody--even the grandchildren--thought they were great,' writes Betty Jackson of White Pine, Tennessee.
Provided by Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Cut each zucchini in half widthwise, then cut each half lengthwise into quarters. In a shallow bowl, combine bread crumbs and rosemary. In another bowl, beat egg and water. Dip zucchini in egg mixture, then coat with crumb mixture. Coat again in egg and crumbs. Arrange on a baking sheet coated with nonstick cooking spray. Bake at 375 degrees F for 20-25 minutes or until tender and golden, turning once.
Nutrition Facts : Calories 149 calories, Carbohydrate 24 g, Cholesterol 46.8 mg, Fat 3.1 g, Fiber 2.6 g, Protein 7 g, SaturatedFat 0.9 g, Sodium 555.2 mg, Sugar 3.5 g
ROSEMARY ZUCCHINI SOUP
This recipe comes for the Canadian Living magazine. This soup will have you hoping for a bumper zucchini crop in the vegetable garden (can't wait LOL). Its creamy texture comes from the rice, not the cream. To make it smoother, strain the soup through a fine sieve after puréeing.
Provided by Boomette
Categories Long Grain Rice
Time 44m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, heat oil over medium heat. Fry celery, onion, garlic, fennel seeds, salt and pepper, stirring, occasionnally, for 5 minutes or until softened.
- Stir in zucchini and rosemary; cook for 6 minutes.
- Add stock, 2 cups water and rice. Bring to boil. Reduce heat, cover and simmer, stirring often, for about 20 minutes or until rice is tender. Stir in rice vinegar; let cool slightly.
- In batches in blender or food processor, purée soup until smooth. (Make-ahead : Let cool for 30 minutes; refrigerate in airtight container for up to 2 days.) Reheat in clean saucepan.
ROSEMARY ZUCCHINI STICKS
'Our family loves zucchini, but fried zucchini has too much fat. So I baked these one day and everybody--even the grandchildren--thought they were great,' writes Betty Jackson of White Pine, Tennessee.
Provided by Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Cut each zucchini in half widthwise, then cut each half lengthwise into quarters. In a shallow bowl, combine bread crumbs and rosemary. In another bowl, beat egg and water. Dip zucchini in egg mixture, then coat with crumb mixture. Coat again in egg and crumbs. Arrange on a baking sheet coated with nonstick cooking spray. Bake at 375 degrees F for 20-25 minutes or until tender and golden, turning once.
Nutrition Facts : Calories 149 calories, Carbohydrate 24 g, Cholesterol 46.8 mg, Fat 3.1 g, Fiber 2.6 g, Protein 7 g, SaturatedFat 0.9 g, Sodium 555.2 mg, Sugar 3.5 g
ZESTY ZUCCHINI STICKS
Make and share this Zesty Zucchini Sticks recipe from Food.com.
Provided by MizzNezz
Categories Lunch/Snacks
Time 33m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix crumbs and parmesan.
- Dip zucchini strips in beaten egg, then in crumb mixture.
- Spray baking sheet with cooking spray.
- Place strips on sheet.
- Bake at 425* for 20-25 minutes, or until golden.
PUMPKIN & ZUCCHINI WITH ROSEMARY
Make and share this Pumpkin & Zucchini With Rosemary recipe from Food.com.
Provided by Mandy
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut zucchini & pumpkin into thin sticks.
- Boil, steam or microwave zucchini & pumpkin until just tender; drain.
- Melt butter in medium saucepan, add bacon, stir over medium heat until bacon is starting to crisp.
- Add rosemary zucchini & pumpkin & toss lightly to combine.
Nutrition Facts : Calories 117.8, Fat 8.4, SaturatedFat 3.7, Cholesterol 15.7, Sodium 126.7, Carbohydrate 9.2, Fiber 1.6, Sugar 2.9, Protein 3.4
ZUCCHINI AND ROSEMARY SOUP
Make and share this Zucchini and Rosemary Soup recipe from Food.com.
Provided by Miraklegirl
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter with oil in heavy large saucepan over medium-high heat.
- Add onion; sauté until translucent, about 5 minutes.
- Mix in garlic and rosemary.
- Add stock and potato; bring to boil.
- Reduce heat and simmer 10 minutes.
- Add sliced zucchini; simmer until tender about 15 minutes.
- Working in batches, puree in blender.
- Season with salt and pepper.
- Cook cubed zucchini in saucepan of boiling salted water for 30 seconds; drain.
- Rewarm soup over medium heat.
- Ladle into bowls and top with zucchini and croutons.
- Sprinkle with green onions.
Nutrition Facts : Calories 114.7, Fat 5.8, SaturatedFat 2.4, Cholesterol 7.6, Sodium 605, Carbohydrate 10.8, Fiber 2, Sugar 3.2, Protein 5.6
ROSEMARY ZUCCHINI STICKS
'Our family loves zucchini, but fried zucchini has too much fat. So I baked these one day and everybody--even the grandchildren--thought they were great,' writes Betty Jackson of White Pine, Tennessee.
Provided by Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Cut each zucchini in half widthwise, then cut each half lengthwise into quarters. In a shallow bowl, combine bread crumbs and rosemary. In another bowl, beat egg and water. Dip zucchini in egg mixture, then coat with crumb mixture. Coat again in egg and crumbs. Arrange on a baking sheet coated with nonstick cooking spray. Bake at 375 degrees F for 20-25 minutes or until tender and golden, turning once.
Nutrition Facts : Calories 149 calories, Carbohydrate 24 g, Cholesterol 46.8 mg, Fat 3.1 g, Fiber 2.6 g, Protein 7 g, SaturatedFat 0.9 g, Sodium 555.2 mg, Sugar 3.5 g
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