Yes Another Green Monster Zucchini Recipe With Summer Garden V

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YES ANOTHER GREEN MONSTER- ZUCCHINI -RECIPE WITH SUMMER GARDEN V



Yes Another Green Monster- Zucchini -Recipe With Summer Garden V image

Ok I know.eeeeeekkkkkk another zucchini recipe but really even my husband liked it and usually anything green at this time of summer he looks away from. This will be a go to for a dinner , lunch,or a side dish. I made a as a side dish because I wanted to see if I could get him to eat it and he did and even commented how good it was. This is a summer harvester's delight. Feel free to add or subtract veggies at your gardens whim. That is kind of how I made the recipe anyway.******** in the recipe it says cut into 1" cubes, you can chop how you see fit, I had to put something as it would not take chunky same with maters depending on size you can cut into 4, 6, or 8 pieces.

Provided by Chef1MOM-Connie

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

olive oil
1 medium zucchini, cut into 1-inch cubes
1 medium summer squash, cut into 1-inch cubes
1/2 large vvdalia onion (or your choice of mild)
3 large garlic cloves, minced
3 roma tomatoes, quartered (or sixes)
5 leaves fresh basil, torn
1/4 cup parmesan cheese (or your choice)
green beans, handful cleaned
3/4 cup red lentil
1 pinch sea salt
1 teaspoon pepper

Steps:

  • .In a large skillet drizzle olive oil approx 2 Tbsp and warm up.
  • Add in sliced onions and garlic, cook til it smells good about 3 minute.
  • Add in remaining veggies and stir, season with salt and pepper, stir.
  • cook an additional 10 min or until veggies are almost soft.
  • Add in red lentils and stir. (if you need additional liquid-depending on tomatoes then add in a bit of water or veggie stock).
  • Add in basil leaves.
  • Cook an additional 5 minute.
  • Sprinkle with parmesean cheese.
  • Turn heat off and cover.
  • Fold mixture together and serve warm.
  • Note- depending on veggies times will be adjusted.
  • you can also omit red lentils and serve over rice or orzo or eat plain.
  • Please taste test as some may want more spices or salt. I can see Cayenne peppers giving a nice boost.
  • Remember to have fun with this recipe it is after all another ZUKE recipe.

Nutrition Facts : Calories 188.8, Fat 3, SaturatedFat 1.3, Cholesterol 5.5, Sodium 252, Carbohydrate 29.6, Fiber 6, Sugar 4.4, Protein 13.4

SUMMER SPAGHETTI WITH GARDEN FRESH ZUCCHINI



Summer Spaghetti with Garden Fresh Zucchini image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
8 ounces dried spaghetti
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 ear corn, shucked and kernels removed from cob
1 zucchini, sliced into 1/4-inch rounds
2 cloves garlic, thinly sliced
1 teaspoon crushed red pepper flakes
1 cup baby tomatoes, halved
1/4 cup walnuts, rough chopped
1/2 cup grated Parmesan
10 fresh basil leaves, torn

Steps:

  • Bring a large pot of water to a boil. Salt the water and add the spaghetti.
  • Heat the olive oil in a large straight-sided pan over medium-high heat. Add the corn, zucchini, garlic and red pepper flakes and saute, stirring occasionally, until the zucchini is tender but not browned, 4 to 6 minutes.
  • When the spaghetti is al dente, drain and add to the zucchini. Turn off the heat and toss lightly. Add the tomatoes, walnuts and half the Parmesan. Drizzle with olive oil and gently mix together. Garnish with basil and additional Parmesan. Divide the pasta among bowls and serve.

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