SWEET AND SOUR ZUCCHINI
I have made this many times for potlucks. Everyone loves it and it travels nicely, too. It's a wonderful way to use up the prolific zucchini that we all have in such abundance in the summertime.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine first six ingredients; mix well. Stir in vegetables. Cover; refrigerate several hours or overnight.
Nutrition Facts : Calories 174 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 305mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 1g fiber), Protein 1g protein.
SWEET & SOUR ZUCCHINI
Make and share this Sweet & Sour Zucchini recipe from Food.com.
Provided by Bergy
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Sauté the zucchini in oil until still crisp but hot through.
- Remove and keep warm.
- Add remaining ingredients to the pan and simmer 3 minutes.
- Put zucchini back in the pan for 1 minute and serve.
Nutrition Facts : Calories 169.2, Fat 13.8, SaturatedFat 1.9, Sodium 15.4, Carbohydrate 11.3, Fiber 1.7, Sugar 8.9, Protein 1.8
SWEET-SOUR ZUCCHINI SALAD
"This make-ahead mixture can be served as a condiment or a salad," shares Jan Koppri, Mancos, Colorado. The flavorful marinade is also nice with cucumbers.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine vinegar and onion. Add the zucchini, celery and peppers. , In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Pour over vegetables and stir gently. Cover and refrigerate for 8 hours or overnight. Serve with a slotted spoon.
Nutrition Facts : Calories 113 calories, Fat 7g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
SWEET AND SOUR ZUCCHINI PICKLES
Pickled zucchini is a great way to use up all those green beauties in your garden. Preserve them now to share as a holiday gift from your kitchen. -Tina Butler, Royse City, Texas
Provided by Taste of Home
Time 1h10m
Yield about 6 pints.
Number Of Ingredients 7
Steps:
- Place zucchini and onion in a large nonreactive bowl. Sprinkle with salt and toss to coat. Add water to cover; let stand at room temperature 2 hours. Drain; rinse and drain thoroughly., In a 6-qt. stockpot, combine remaining ingredients. Bring to a boil, stirring to dissolve sugar. Reduce heat; simmer 5 minutes to allow flavors to blend. Add zucchini mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through., Carefully ladle hot mixture into six hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 12 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 87mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
SWEET AND SOUR SHRIMP
Asian-inspired sweet and sour shrimp stir-fry.
Provided by Lanzzz
Categories Shrimp Stir-Fry
Time 30m
Yield 4
Number Of Ingredients 19
Steps:
- Whisk together honey, rice vinegar, tomato paste, pineapple juice, and soy sauce for sweet and sour sauce in a medium bowl. Whisk together water and cornstarch for thickener in another bowl. Set both aside.
- Pat shrimp dry with paper towels. Combine shrimp, salt, and pepper in a medium bowl; toss to season.
- Heat 1 tablespoon vegetable oil and the sesame oil in a wok or large sauté pan over medium-high heat. Add shrimp in a single layer to the hot oil; cook for 1 minute without stirring. Stir and cook for another 30 seconds. Transfer to a clean plate.
- Add remaining 1 tablespoon vegetable oil to the wok. When heated, add bell pepper and zucchini; stir-fry for 2 minutes. Add garlic and ginger; stir-fry until fragrant, about 30 seconds. Add pineapple; stir-fry for 30 seconds.
- Pour in the reserved sweet and sour sauce; stir and cook until simmering, about 2 minutes.
- Whisk the cornstarch mixture again, then gradually add it to the center of the wok; stir constantly until sauce has thickened, about 30 seconds.
- Return the cooked shrimp to the wok; stir to combine and cook until shrimp are warmed through, about 2 minutes.
- Garnish each serving with green onions and sesame seeds.
Nutrition Facts : Calories 400.2 calories, Carbohydrate 56.1 g, Cholesterol 172.5 mg, Fat 9.8 g, Fiber 2.4 g, Protein 25.2 g, SaturatedFat 1.6 g, Sodium 738.4 mg
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- Layer the zucchini in a flat dish and pour the vinegar sauce on top. If the sauce doesn't touch all of the zucchini, flip the top layer after 15 minutes or so. Let the zucchini sit for about 30 minutes to absorb the sauce, then refrigerate for at least 1 hour to chill.
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