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
STEAMED CARROTS WITH LEMON-DILL VINAIGRETTE
These are knife-and-fork carrots for your next gathering. Steaming them whole retains their carroty essence; tossing them with lemon-dill vinaigrette while they are still warm allows them to absorb lots of flavor.
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Whisk together the lemon juice, Dijon mustard, vinegar and honey in a medium bowl until combined. Slowly pour in the olive oil, whisking constantly, until the vinaigrette is smooth and thickened. Stir in the chopped dill, lemon zest and 1/2 teaspoon salt. Set aside.
- Fill a medium wide-mouthed pot with 2 inches of water. Set a collapsible steamer basket insert into the pot, then bring to a simmer over medium-high heat.
- Put the carrots in the steamer basket and cook, covered, until tender when pierced with a knife, about 8 minutes. Gently toss the warm carrots with the dressing in a large shallow serving dish. Allow the dressing to absorb into the carrots for 5 minutes before serving.
GRILLED ZUCCHINI SALAD WITH LEMON-HERB VINAIGRETTE AND SHAVED ROMANO AND TOASTED PINE NUTS
Provided by Bobby Flay
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the grill to high heat. Brush the zucchini on both sides with canola oil and season with salt and pepper, to taste. Grill for just about 1 minute per side (until slightly charred and wilted), then remove them to a platter.
- Whisk together the Dijon mustard, lemon juice, lemon zest, honey, to taste, and salt and pepper, to taste, and parsley in a small bowl. Slowly, whisk in the olive oil until emulsified.
- Drizzle the vinaigrette over the zucchini and let it marinate for 15 minutes at room temperature. Top with shaved cheese, pine nuts, parsley and mint leaves.
SESAME STEAMED ZUCCHINI
Here's a super-simple way to dress up zucchini from Wanda Penton of Franklinton, Louisiana. Asian flavor and sesame seed crunch make this side dish a treat to eat! Tip Idea: Yellow summer squash could be substituted for some of the zucchini.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Cut the zucchini in half lengthwise and then into 1/2-in. slices. Place in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-7 minutes or until tender., Meanwhile, in a small bowl, combine the oil, lemon juice, sesame seeds, soy sauce, salt and pepper. Transfer zucchini to a serving bowl; drizzle with sesame mixture and toss to coat.
Nutrition Facts :
SAUTéED ZUCCHINI WITH LEMON
One more thing to do with all that zucchini from the garden. This is a quick, good, and easy side dish that can be served with a weeknight family meal as well as a fancy dinner. Goes great with grilled chicken or even a nice snack on its own.
Provided by littleturtle
Categories Lunch/Snacks
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, heat the butter and oil over medium heat.
- Cut each zucchini half lengthwise into 4 pieces.
- Season the flour with salt & pepper, then coat with the zucchini with flour.
- Sauté zucchini in oil and butter until cooked through but not mushy, turning to brown on all sides (5-10 minutes).
- When done, turn heat to low, and add soy sauce and lemon juice.
- Serve promptly.
THE BEST LEMON VINAIGRETTE
This is one of my favorite salad dressings. It works for a simple salad or with crispy Parmesan chicken with a cool salad on top.
Provided by lukeder101
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 8
Number Of Ingredients 8
Steps:
- Whisk red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture while whisking briskly. Beat lemon juice into the mixture.
- Pour dressing into a sealable jar or bottle, seal, and shake until emulsified.
Nutrition Facts : Calories 127.6 calories, Carbohydrate 1.9 g, Fat 13.5 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.9 g, Sodium 214.2 mg, Sugar 0.1 g
LEMON VINAIGRETTE
Versatile and delicious, this lemon vinaigrette is a favorite among homemade salad dressings. The fresh lemon flavor brightens up simple green salads as a dressing but it's also a lively addition to fresh steamed vegetables, like broccoli, green beans or cauliflower. -Sarah Farmer, Taste of Home Culinary Director
Provided by Taste of Home
Time 5m
Yield 1/2 cup
Number Of Ingredients 5
Steps:
- In a large bowl, whisk together first 4 ingredients. Slowly add olive oil while whisking constantly.
Nutrition Facts : Calories 183 calories, Fat 20g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 208mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
ROASTED ZUCCHINI WITH LEMON
Categories Citrus Vegetable Side Roast Lemon Zucchini Spring Healthy Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 side-dish servings
Number Of Ingredients 6
Steps:
- Put 2 large shallow baking pans (preferably heavy; 1 inch deep) in upper and lower thirds of oven and preheat oven to 500°F.
- Cut 5 (1/8-inch-thick) crosswise slices from middle of lemon and squeeze 1 teaspoon juice from remaining pieces. Whisk together oil, lemon juice, salt, and pepper in a medium bowl. Add zucchini and toss until coated.
- Divide zucchini between preheated baking pans, spreading evenly in 1 layer, and roast in upper and lower thirds of oven until undersides are browned, about 10 minutes.
- Meanwhile, combine lemon slices and sugar in bowl and toss to coat. Gently turn zucchini slices over and arrange lemon slices in 1 layer alongside zucchini. Switch position of pans and roast until zucchini and lemon slices are tender and browned, about 7 minutes. Serve, overlapping slices slightly, on a platter (not in a bowl) to prevent weeping.
STEAMED ZUCCHINI AND LEMON VINAIGRETTE
Fresh summery zucchini with hints of tangy lemon and crunchy scallions make this recipe an all-round winner.
Provided by English_Rose
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Slice the zucchini in half and then down their length into quarters.
- Place in a colander over a pan of boiling water and cover with aluminium foil. You could use a steamer instead.
- Allow to steam for 4-5 minutes until just tender.
- Mix the Dijon mustard in a small bowl with the sugar. Add the red wine vinegar, lemon rind and lemon juice.
- Whisk together before gradually pouring in the olive oil. Season with salt and pepper.
- Remove zucchini from the colander and place in a bowl.
- Pour over the lemon vinaigrette and toss together with the zucchini.
- Scatter with finely sliced scallions before serving.
- This dish can be served served warm or chilled.
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