7-MINUTE SAUTEED ZUCCHINI WITH GARLIC & BASIL
The easiest, quickest side ever. Zucchini sauteed with garlic until tender, then finished off with a sprinkle of basil. So simple, so delicious - and in just 7 minutes, to boot!
Provided by Kare for Kitchen Treaty
Time 7m
Number Of Ingredients 5
Steps:
- Place a medium saute pan over medium heat. When hot, add the olive oil and then the garlic. Cook, stirring frequently, for one minute. Add the zucchini along with a pinch or two of salt and black pepper. Saute, stirring occasionally, until bright green and fork tender, 3-4 minutes. Remove from heat and top with basil leaves. Add additional salt and pepper if desired. Serve.
ZUCCHINI SALAD WITH PECORINO, BASIL AND ALMONDS
Many recipes call for shaving raw zucchini into long strands, which looks whimsical but often leads to soggy squash. Cutting zucchini into thicker batons helps the vegetable retain some bite. Douse the strips with a bright garlic-caper vinaigrette, tender herbs and tangy pecorino, and just before serving, toss in some chopped almonds for crunch. This zucchini salad makes a great starter or a side, but it can also be the foundation of a meal: Add it to cooked penne or pearl couscous for a quick pasta salad, or scatter it over a slice of grilled bread that's been slathered with mascarpone or ricotta.
Provided by Alexa Weibel
Categories brunch, dinner, easy, for two, lunch, quick, weekday, vegetables, main course, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a small bowl, stir together the oil, shallot, capers, caper brine, lemon zest, lemon juice and garlic. Season with salt and pepper. Set aside.
- Trim the ends of the zucchini and cut each squash into 2-inch segments. Slice the segments lengthwise into 1/4-inch-thick slabs, then slice those slabs lengthwise into 1/4-inch-thick batons. Add to a large bowl.
- Just before serving, season the zucchini with salt and pepper and toss to coat. Stir in the cheese, herbs and dressing and season to taste with salt and pepper. Sprinkle with the almonds and serve immediately.
WARM ZUCCHINI-BASIL SALAD
This is the perfect recipe if you have a lot of zucchini to use up. It is important to thinly slice the zucchini, so I use the slicer on my box grater. I sometimes fill 4 baking sheets at a time. You can eat it warm or cold. I will eat this portion all by myself.
Provided by barbara
Categories Side Dish Vegetables Squash Zucchini
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets with some olive oil.
- Combine thinly sliced zucchini and olive oil in a bowl. Spread zucchini slices out in a single layer on the baking sheets.
- Roast in the preheated oven until zucchini are soft and lightly browned on the edges, 20 to 25 minutes. Transfer to a bowl and allow to cool slightly.
- Season with salt and pepper. Add basil and mix to combine. Serve warm or cold.
Nutrition Facts : Calories 76.7 calories, Carbohydrate 3.3 g, Fat 6.9 g, Fiber 1.1 g, Protein 1.2 g, SaturatedFat 1 g, Sodium 48.6 mg, Sugar 1.7 g
WHITE BEAN ZUCCHINI BASIL SALAD
A delicious summer salad perfect for picnics and potlucks. When dicing vegetables try and make the bits about as big as the beans. This makes for a pretty presentation and it's easier to get on the fork.
Provided by RubySue
Categories Beans
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Rinse beans in colander and place in a large bowl.
- Dice zucchini and onion, place in bowl with beans.
- Seed the tomatoes, dice and add to beans and veggies.
- Finely chop basil and add to other ingredients.
- Whisk oil, vinegar, lemon juice, mustard salt and pepper. You can also blend in a food processor or mix with a hand-held blender.
- Pour dressing over the other ingredients and mix gently.
- Serve or refrigerate until serving time.
Nutrition Facts : Calories 139.5, Fat 5.9, SaturatedFat 0.9, Sodium 249.5, Carbohydrate 16.7, Fiber 5.4, Sugar 1.7, Protein 6.3
WARM ZUCCHINI AND TOMATO SALAD
I made this for lunch one day when there wasn't much in the fridge to eat, just a zucchini, a tomato, shredded cheese, and some old stuff in the cupboard. Came out pretty tasty. It was quick to make and didn't mess up the kitchen much, so I thought it was worth writing down and sharing.
Provided by blueberry_ricky
Categories Lunch/Snacks
Time 20m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 Farenheit, and get a glass pie dish.
- Slice zucchini lengthwise into ½ inch strips.
- Lay zucchini strips on bottom of pie plate to roughly cover the bottom. Small spaces are ok.
- Sprinkle ~1/3 to 1/2 cup of the croutons (I really just eyeballed it - a couple of handfuls).
- Slice the stem end of the tomato off, then slice the rest of the tomato into six ½ inch slices. Arrange the largest 5 slices around the edge, and put the smallest slice in the center.
- Sprinkle another layer of croutons, 1/3-1/2 cup or so.
- Drizzle a tablespoon or two of olive oil all around (again I just eyeballed it).
- Grind pepper over the top so the whole top is dusted lightly (~1/4 to 1/2 tsp worth, or to your liking).
- Sprinkle sea salt all around (again 1/4 to ½ tsp or to your liking).
- Cover with layer of whatever shredded cheeses you have.
- Bake in 450 F oven for about 11 minutes. Reduce heat to 350 and bake until the cheese looks browned and sort of crispy ~3-5 minutes (or whenever it looks good to you - my croutons got pretty brown).
- Remove from oven. Slice, like a pie, between each tomato slices (i.e. into fifths).
- Remove piece with spatula, to plate or bowl and drizzle with balsamic vinaigrette to your taste.
ZUCCHINI NOODLE SALAD WITH BUTTERMILK DRESSING
Zucchini and olives are tossed with a creamy buttermilk dressing in this easy salad recipe.
Provided by VirginiaWillis
Categories Zucchini Salad
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- Stir together mayonnaise, yogurt, and buttermilk in a large bowl. Stir in chopped fresh parsley, lemon zest, and minced garlic. Add zucchini and olives. Mix to combine. Stir in salt and cracked black pepper.
Nutrition Facts : Calories 97.1 calories, Carbohydrate 5.4 g, Cholesterol 3.2 mg, Fat 8 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 1.2 g, Sodium 318.1 mg
BASIL ZUCCHINI ORZO SALAD
Make and share this Basil Zucchini Orzo Salad recipe from Food.com.
Provided by Julesong
Categories Cheese
Time 20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle zucchini with salt in a colander and toss (this allows the zucchini to"sweat" out excess water); let stand for 30 minutes, stirring once or twice, then remove and gently squeeze liquid from zucchini.
- In a food processor whir together the basil leaves, oil, garlic, and oregano until well incorporated.
- Place mixture in a large bowl and stir together with the zucchini and set aside.
- In a large pot over high heat, bring the chicken broth to a boil; add orzo and reduce the heat to medium, cooking until orzo is just tender, about 10-12 minutes; drain the pasta well.
- Stir the pasta into the zucchini mixture, then add the lemon juice, grated cheese, and fresh parsley.
- Season to taste with salt and pepper.
- Chill for at least an hour before serving as a salad, or serve warm at room temperature as a dinner side dish.
- Makes about 8 servings.
WARM CAPRESE ZOODLES
Caprese salad meets sauteed zucchini noodles in this super easy dish filled with basil, tomatoes, and gooey cheese. Make sure all your ingredients are ready to go, because this will be ready fast. Take care not to overcook the zucchini noodles to prevent them from becoming mushy. Adjust the basil to your liking.
Provided by France C
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat olive oil in a large skillet over medium-high heat. Add cherry tomatoes and quickly stir until tomatoes just begin to soften, 1 to 2 minutes. Add zucchini noodles, salt, and pepper. Keep cooking, stirring frequently, until zoodles are tender yet firm to the bite, 2 to 3 minutes.
- Remove from heat and stir in mozzarella and basil. Toss to coat. Divide zoodles between 4 bowls and drizzle with balsamic glaze. Serve immediately.
Nutrition Facts : Calories 284.4 calories, Carbohydrate 15.6 g, Cholesterol 44 mg, Fat 19.4 g, Fiber 3.5 g, Protein 13.6 g, SaturatedFat 9.1 g, Sodium 111.1 mg, Sugar 4.2 g
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