STEAMED ZUCCHINI
A quick and healthy way to make zucchini.
Provided by BARBLUVSFOOD
Categories Side Dish Vegetables Squash Zucchini
Time 20m
Yield 4
Number Of Ingredients 3
Steps:
- Bring a large pot of water to a boil. Trim ends from zucchini. Cut each one in half, then cut each half lengthwise into quarters.
- Place zucchini and garlic into a steamer basket, then place the steamer basket into the pot. Steam for 10 to 15 minutes, or until the zucchini are tender.
- Transfer zucchini to a large bowl. Mash the garlic and put it in the bowl with the zucchini. Drizzle the olive oil into the bowl and toss until the vegetables are coated with oil and garlic.
Nutrition Facts : Calories 59.5 calories, Carbohydrate 6.2 g, Fat 3.7 g, Fiber 2.4 g, Protein 2.4 g, SaturatedFat 0.5 g, Sodium 6.2 mg, Sugar 3.2 g
SPICED ZUCCHINI
Cumin seeds dot this quick stir-fry side dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 15m
Number Of Ingredients 4
Steps:
- In a 12-inch skillet, heat oil over medium-high. Add cumin seeds; cook, stirring constantly, until fragrant and sizzling, about 30 seconds.
- Add zucchini; reduce heat to medium. Cook, stirring occasionally, until lightly browned and tender, 6 to 7 minutes. Season with salt and pepper. Serve.
Nutrition Facts : Calories 59 g, Fat 3 g, Protein 2 g
SPICED STEWED ZUCCHINI
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a skillet over moderate heat. Go 1 turn of the pan with a slow stream of extra-virgin olive oil. Add crushed garlic and red pepper flakes to the pan. Saute garlic and red pepper flakes 1 or 2 minutes. Add zucchini and season with salt, cumin and chili powder. Saute, stirring occasionally, about 3 minutes. Add chick peas, tomatoes and scallions to the pan and stir to combine. Cook over medium low heat for 10 minutes. Stir in cilantro and serve.
- To reduce the heat level, omit the red pepper flakes from the recipe and method.
SPICY ZUCCHINI RELISH
I can't seem to make enough of this zippy, chunky relish. Zucchini creates a nice change of pace from the usual pickle relish, and the assortment of peppers adds a tongue-tingling bite.-Amy Martin, Bellefontaine, Ohio
Provided by Taste of Home
Time 1h15m
Yield 3 cups.
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine the zucchini, onion and salt. Seal bag and turn to coat: refrigerate for 8 hours or overnight. Rinse with water; drain. , In a large saucepan, combine the cornstarch, mustard, turmeric, celery seed and pepper. Gradually whisk in vinegar until blended. Stir in peppers and zucchini mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Cool. Cover and refrigerate for at least 4 hours before serving.
Nutrition Facts : Calories 5 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 223mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
SPICY SAUTEED ZUCCHINI
My husband, who loves spicy foods, came up with this one night to combat his dislike of zucchini. He's changed his mind about zucchini, now. ;)
Provided by Julesong
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil and butter in pan.
- Toss in remaining ingredients and sauté until it's to your desired doneness.
- Eat and enjoy!
- Both the Thai chiles and the jalapeno are good, but the dish tastes different depending on which you use; try it both ways!
SPICY STEAMED CHICKPEA ZUCCHINI CAKE
Number Of Ingredients 15
Steps:
- 1. Prepare the ginger-green chili pepper paste. In a bowl, mix together the rice and chickpea flours, then add the buttermilk, plus water as needed to make a batter that will pour easily. Mix in the ginger-chili paste, coriander, garam masala, turmeric, and salt, and using a whisk or a fork, whip well to incorporate air into the batter and make it fluffy, about 1 minute. Mix in the zucchini.2. Heat the oil in a small saucepan over medium-high heat and add the mustard seeds they should splutter upon contact with the hot oil, so cover the pan until the spluttering subsides. Add the asafoetida and curry leaves, and mix the spices into the batter. Cover and place in a warm, draft-free place 8 to 10 hours to ferment.3. Preheat oven to 400°F. Grease a flat, ovenproof dish with raised edges (such as a shallow metal cake pan or pie pan). Pour the batter into the dish and bake about 45 minutes, or until a knife inserted into the cake comes out clean.4. Meanwhile, prepare the chutney. Cut the cake into pieces, top each one with a drop of chutney, and serve warm.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
PAN-SEARED ZUCCHINI
A zucchini and a steak may not have much in common, but, like steak, zucchini takes incredibly well to the method of quickly searing in a smoking hot pan. Zucchini has a high water content, so cooking it fast means it retains its structure and doesn't release too much water, and doing so over high heat yields a beautiful char. A quick baste with brown butter, rosemary and garlic adds even more steakhouselike flavor. The recipe calls for 1½ tablespoons butter, but feel free to use a bit more if you like. Finally, choose smaller zucchini if you can; they tend to be less watery, more flavorful, and contain smaller seeds than their larger counterparts. If you can only find larger zucchini (or if you only have a 10-inch skillet), use two zucchini instead of three to avoid crowding the pan.
Provided by Lidey Heuck
Categories vegetables, side dish
Time 10m
Yield 3 to 4 servings
Number Of Ingredients 9
Steps:
- Trim the zucchini lengthwise on two opposite sides to create flat edges. Discard or compost the scraps and cut the zucchini in half lengthwise into two planks that are about ½-inch thick. (If you're using larger zucchini, you may get three planks from each one). Pat them dry with a paper towel, pressing gently but firmly on both sides to absorb any moisture.
- Heat a large (12-inch) cast iron or stainless steel skillet over medium high. Add the oil and heat until it's almost smoking. Add the zucchini, spacing them evenly in the pan and pressing lightly with a spatula so that the planks make contact with the pan. Sprinkle the tops with salt and pepper and cook for about 3 minutes, until the zucchini is nicely charred on the bottom. Lower the heat to medium, flip the zucchini, and season with salt and pepper again. Cook for 2 to 3 more minutes, until the bottom is charred.
- Turn the heat to low and add the butter, garlic and rosemary. Carefully tilt the pan, letting the garlic and rosemary cook in the butter for 30 seconds to 1 minute, until the butter has begun to brown. Spoon the butter over the zucchini, and cook for another minute, flipping them a few times to coat both sides with the butter.
- Transfer the zucchini to a serving platter, along with the garlic and rosemary, and spoon any butter that's left in the pan on top. Top with coarse sea salt, lemon zest and red-pepper flakes, and serve hot.
SPICY STEAMED ZUCCHINI
This is an easy, unusual vegetable dish with a burst of exotic flavor. Got it from a girlfriend, and everyone I've made it for raves about it. Note: If I (or anyone else I know who's tried it) ever makes a mistake with this recipe, it's in adding (too much) water. You don't want to have to drain this dish before serving! Keep in mind that the courgettes produce moisture too when cooking. When you put the lid on to cook, you really only need the barest amount of water in the pan.
Provided by Karenlee 2
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut the courgettes in half lengthwise, then slice into thin half moons. If using the green chilis, cut in half, de-seed, remove all white membrance, then slice thinly.
- Put the onion in a pan with enough stock to cover. Bring to the boil - don't put a lid on - and boil off the liquid, stirring regularly. The idea is to soften the onion without browning it.
- When the liquid is almost gone (approx. 10 minutes), add the cumin seed and stir fry briefly before adding the courgette slices. Add a little water only if necessary (there really should be hardly any in the pan) a pinch of salt and mix well. Turn the heat to very low and cover.
- Leave to steam until very soft (about 20 minutes) - this is not a 'crisp' vegetable dish at all, rather a meltingly tender one. You will probably not need to stir at all. Keeping the lid on retains all the moisture so it won't burn. Just before serving, add the coriander leaves and green chili (if using) and stir well.
Nutrition Facts : Calories 31, Fat 0.5, SaturatedFat 0.1, Sodium 12.2, Carbohydrate 6.3, Fiber 1.5, Sugar 2.7, Protein 1.6
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