Zucchini And Garlic Spread Recipes

ROASTED ZUCCHINI AND GARLIC SPREAD

Steps:

• Line a jelly roll pan with foil and spray with cooking spray.
• Arrange zucchini, onion and garlic in a single layer on the pan.
• Bake at 425 until vegetables are very tender, about 15-25 minutes. Cool.
• Process vegetables in a food processor, until coarsely chopped.
• Stir in yogurt and parsley; season to taste with lemon juice, salt and pepper.

ZUCCHINI AND GARLIC SPREAD

Steps:

• Steam the zucchini and eggplant until tender.
• Sauté the tomatoes and garlic until very soft, remove from the heat and add the sugar.
• Blend all the ingredients in a food processor or blender.
• Serve hot or cold.
• NOTES: Tahini is made from ground sesame seeds and is used as both for its binding qualities and for flavouring; it is rich in minerals, calcium, magnesium, phosphorus and iron. Tahini is an ingredient in most hummus recipes. Tamari is pure, top quality soy sauce, and is free from chemicals and preservatives. It can be used for flavouring in place of added salt or stock cubes in soups, vegetable dishes, pies, casseroles and dressings. Tahini and tamari are available at health food stores and large supermarkets.

EASY STIR-FRIED ZUCCHINI AND GARLIC

Steps:

• In a large skillet, saute the zucchini, garlic and Italian seasoning in oil and butter, until zucchini is crisp-tender, about 5 minutes.
• Season with salt and pepper, then sprinkle with Parmesan cheese.
• Serve immediately.

ZITI WITH ROASTED ZUCCHINI AND GARLIC

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Toss zucchini, shallots, 5 tablespoons oil, garlic, and crushed red pepper in a bowl until coated. Spread on rimmed baking sheets and sprinkle with salt and pepper.
• Roast vegetables in the preheated oven, turning occasionally, until tender, about 30 minutes.
• While vegetables are roasting, bring a large pot of lightly salted water to a boil. Cook ziti pasta at a boil, stirring occasionally, until tender yet firm to the bite, 9 to 12 minutes. Drain, reserving 3/4 cup cooking water.
• Toss cooked pasta with 1 tablespoon oil. Transfer to a large pot. Add roasted vegetables, 1/4 cup cooking water, and remaining 1 tablespoon oil; stir over medium heat until heated through. Add 3/4 cup basil and Parmesan cheese. Toss, adding remaining cooking water, 1 tablespoon at a time, if dry. Season with salt and pepper. Serve with remaining basil sprinkled on top.

GARLIC VEGETABLE SAUTE

Steps:

• Heat olive oil and butter in a large skillet; cook and stir garlic and jalapeno in hot skillet until softened, about 5 minutes. Add zucchini, yellow bell pepper, red bell pepper, and shallot; continue to cook and stir until tender, about 5 minutes more. Season with salt, pepper, and paprika.

7-MINUTE SAUTEED ZUCCHINI WITH GARLIC & BASIL

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.