Zucchini And Tuna Pappardelle Recipes

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TUNA ZUCCHINI CAKES



Tuna Zucchini Cakes image

Here's a great combination of seafood and garden vegetables. Friends tell me that they like that it's so colorful and pretty, not to mention so wonderful to eat! -Billie Blanton, Kingsport, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 3 servings.

Number Of Ingredients 11

1 tablespoon butter
1/2 cup finely chopped onion
1 pouch (6.4 ounces) light tuna in water
1 cup seasoned bread crumbs, divided
1 cup shredded zucchini
2 large eggs, lightly beaten
1/3 cup minced fresh parsley
1 teaspoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons canola oil

Steps:

  • In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir until tender. Remove from heat., Add tuna, 1/2 cup bread crumbs, zucchini, eggs, parsley, lemon juice, salt and pepper to onion mixture; mix lightly but thoroughly. Shape into six 1/2-in.-thick patties; coat with remaining bread crumbs. , In a large skillet, heat oil over medium heat. Add patties; cook 3 minutes on each side or until golden brown and heated through.

Nutrition Facts : Calories 400 calories, Fat 19g fat (5g saturated fat), Cholesterol 170mg cholesterol, Sodium 1261mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein.

ZUCCHINI AND TUNA PAPPARDELLE



Zucchini and Tuna Pappardelle image

Think of this recipe as a roadmap - salmon or chicken work as well as the tuna, as does any shorter pasta. This recipe goes together quickly once you start cooking, so have everything ready to go. I do not recall where I got this recipe. I always use low-sodium broths.

Provided by duonyte

Categories     Tuna

Time 35m

Yield 6 serving(s)

Number Of Ingredients 16

3/4 lb dried pappardelle pasta
1 tablespoon butter
4 shallots, thinly sliced or 1/4 cup finely chopped red onion
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup dry white wine
1/2 cup chicken broth or 1/2 cup vegetable broth
2/3 cup heavy cream
1 cup frozen peas
1/2 cup grated parmesan cheese
2 (5 ounce) cans tuna, drained
1 lb zucchini, about 3
1/4 cup chopped chives (optional)
3 tablespoons lemon juice
2 tablespoons grated parmesan cheese
additional salt and pepper, to taste

Steps:

  • Cook pasta in salted water until al dente, 8 to 10 minutes.
  • Using a vegetable peeler, slice the zucchini into ribbons and set aside.
  • Melt the butter in a large skillet over medium-high heat. Add shallots or onions, 1/2 tsp salt, 1/4 tsp pepper and saute until golden, about 5 minutes.
  • Add wine and cook until it is almost all evaporated, 3 to 4 minutes. Add the broth and cook 2 to 3 minutes.
  • Reduce heat to medium, add the cream and simmer until just thickened., 3 to 4 minutes.
  • Add the peas and cook 1 minute.
  • Add the 1/2 cup cheese and the tuna and cook until heated through, 1 to 2 minutes.
  • Drain the pasta, reserving a few tablespoons of the cooking water, and add the pasta and reserved cooking water to the skillet.
  • Add the zucchini, 3 tbl chives, and lemon juice, and toss gently. Correct seasonings.
  • Transfer to a serving platter and sprinkle with remaining chives and 2 tbl parmesan.

ZUCCHINI PAPPARDELLE WITH PESTO AND EGGPLANT ALLA NORMA



Zucchini Pappardelle with Pesto and Eggplant alla Norma image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 16

1 large eggplant
Salt
1 cup fresh mint leaves
1 1/2 cups fresh basil leaves
1/2 cup pine nuts, toasted
Pepper
4 cloves garlic
1 lemon, zested and juiced
1 lemon, zested and juiced
1/4 cup plus 3 tablespoons olive oil
1/2 cup freshly grated Parmigiano-Reggiano
3 firm small to medium zucchini
4 cups vegetable stock
1 teaspoon chile flakes
1 pint cherry tomatoes
1 cup crumbled ricotta salata

Steps:

  • Slice off half the eggplant skin and slice the eggplant into 1/2-inch thick discs. Then stack the discs and cut the eggplant into 1/2-inch-wide batons. Salt the eggplant and let it drain on a kitchen towel for 20 minutes.
  • Place the mint and 1 cup of the basil leaves with the toasted pine nuts in the bowl of a food processor. Season with salt and pepper and grate in 1 clove garlic. Add in the lemon zest and juice, then turn the processor on and stream in about 1/4 cup olive oil. Place the pesto in a large shallow bowl that you can serve the zucchini pasta from. Stir in the cheese.
  • Using a vegetable peeler and shaving the length of the zucchinis very thinly slice them into wide, pasta-like ribbons. If the zucchini are large and seedy, discard the seeds once you get to the center. Flip the zucchini over and peel until you reach seeds. If the zucchini are firm and small to medium in size you'll be able to use all of the vegetable.
  • Place the vegetable stock and 2 cups water in deep skillet.
  • Heat the remaining 3 tablespoons olive oil, 3 turns of the pan, in a large skillet and heat over medium-high heat. Add the eggplant to the hot oil and lightly brown, 6 to 7 minutes, tossing occasionally. Toss and combine with the chile flakes and remaining garlic. Add the tomatoes and cover the pan with a tight fitting lid. Shake the pan occasionally and cook until the tomatoes burst, 7 to 8 minutes more.
  • Meanwhile, heat the stock and water to low rolling boil, add the zucchini, cook 2 minutes. Use a spider or tongs to remove the zucchini to the pesto. Add 1 cup cooking liquids and toss to coat and combine, using additional cooking liquids if necessary. Top with extra cheese to serve.
  • Remove the lid from the eggplant and tear in the remaining 1/2 cup basil leaves. Toss to combine.
  • Serve the zucchini piled up on plate with the eggplant alongside, topping eggplant with crumbled ricotta salata.

ZUCCHINI PAPPARDELLE WITH ROASTED TOMATO VINAIGRETTE, ARUGULA AND FETA CHEESE



Zucchini Pappardelle with Roasted Tomato Vinaigrette, Arugula and Feta Cheese image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 16

2 tablespoons good quality balsamic vinegar
1 tablespoon Dijon mustard
1/2 teaspoon honey
Big pinch gray salt
4 tablespoons extra-virgin olive oil
1/2 teaspoon lemon zest
Freshly ground black pepper
4 1/2 pounds zucchini
2 cloves garlic, minced
2 teaspoons thyme, minced
1 teaspoon rosemary, minced
1 teaspoon sweet smoked Spanish paprika
Cherry tomatoes (20 large or 40 small)
2 bunches arugula
1/2 cup crumbled feta, preferably French (about 3 ounces)
1/2 cup pitted and chopped kalamata olives (about 3 ounces)

Steps:

  • Preheat the broiler.
  • To make the dressing, in a small bowl mix the vinegar, mustard, honey, and salt. Whisk in 3 tablespoons olive oil. Season with the zest and pepper.
  • Using a mandoline, slice the zucchini lengthwise into 1/8-inch thick pappardelle turning the zucchini and slicing on 4 sides only until the seeds in the center are reached. Discard the centers.
  • In a small bowl combine the garlic, thyme, rosemary, and paprika with the remaining tablespoon of olive oil. Spread the zucchini slices on a large baking sheet and brush them with the garlic mixture. Broil for 3 minutes until light brown.
  • Coat the cherry tomatoes with the remaining garlic mixture in a bowl. Put them on another baking sheet and broil for 1 to 2 minutes or until some skins pop and the tomatoes get slightly caramelized.
  • Put the arugula in a serving bowl and top with the zucchini and tomatoes. Drizzle with the dressing. Sprinkle the feta and olives on top and serve.

AIR FRYER ZUCCHINI, YELLOW SQUASH, AND ONION



Air Fryer Zucchini, Yellow Squash, and Onion image

This simple summertime side dish made in the air fryer comes together in a flash and pairs nicely with grilled meat. Best part is that the meat and veggies get done at the same time without heating up the house. Great way to utilize your abundant garden crop.

Provided by Soup Loving Nicole

Categories     Zucchini Side Dishes

Time 26m

Yield 4

Number Of Ingredients 6

1 pound zucchini, cut into 1/2-inch slices
½ pound yellow squash, cut into 1/2-inch slices
1 small onion, roughly chopped
1 tablespoon olive oil
1 teaspoon lemon pepper seasoning
½ teaspoon seasoned salt

Steps:

  • Place zucchini, yellow squash, and onion in a large bowl. Add olive oil, lemon pepper seasoning, and seasoned salt. Toss to coat until evenly combined.
  • Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.
  • Place zucchini mixture in the basket of the air fryer making sure to not overcrowd (you may need to do this in two batches depending on the size of your air fryer).
  • Cook for 8 minutes. Shake basket and cook until vegetables are soft, about 8 minutes more.

Nutrition Facts : Calories 67 calories, Carbohydrate 8 g, Fat 3.8 g, Fiber 2.7 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 243.4 mg

TUNA-STUFFED ZUCCHINI



Tuna-Stuffed Zucchini image

Easy and fairly quick to make. Tuna and zucchini go great together!

Provided by G.R.

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Zucchini Recipes

Time 50m

Yield 6

Number Of Ingredients 8

3 zucchini, ends trimmed
4 (3 ounce) cans tuna, drained and flaked
¼ onion, grated
1 tomato, finely chopped
1 cup dry bread crumbs
1 egg, beaten
salt and ground black pepper to taste
1 tablespoon olive oil

Steps:

  • Fill a large pot with salted water, place the zucchini into the pot, and boil over medium heat for about 5 minutes to soften. Remove the zucchini, slice in half lengthwise, and allow to cool.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  • Scoop out the flesh from the zucchini halves, leaving a 1/2-inch shell. Set aside the scooped out flesh in a bowl.
  • Place the zucchini flesh into a bowl and mash well. Mix in the tuna, onion, tomato, bread crumbs, egg, salt, and black pepper. Lightly stuff the zucchini shells with the tuna mixture. Drizzle about 1/2 teaspoon of olive oil over each stuffed zucchini half.
  • Bake in the preheated oven until the tops are slightly browned, 20 to 25 minutes.

Nutrition Facts : Calories 192.5 calories, Carbohydrate 18.2 g, Cholesterol 48 mg, Fat 4.7 g, Fiber 2.3 g, Protein 19.4 g, SaturatedFat 1 g, Sodium 209.1 mg, Sugar 3.9 g

CHEESY TUNA AND ZUCCHINI NOODLE CASSEROLE



Cheesy Tuna and Zucchini Noodle Casserole image

A keto-style mock macaroni and cheese turned into a meal. Substituting zucchini (zoodles) for noodles and adding tuna turns this traditional casserole into a low-carb, super delicious experience! No matter the choice of protein this is simple and delicious!

Provided by Clara Taliaferro

Time 3h15m

Yield 8

Number Of Ingredients 11

2 medium zucchini, spiralized
cooking spray
2 tablespoons salted butter
½ cup chopped onion
1 clove garlic, crushed
8 ounces cream cheese, softened
3 (5 ounce) cans tuna, drained
1 (12 ounce) package frozen peas
1 ½ cups shredded sharp Cheddar cheese
salt and ground black pepper to taste
1 tablespoon sliced almonds, or to taste

Steps:

  • Place spiralized zucchini (zoodles) into a pot and cover with well salted water; bring to a boil. Boil for 3 to 4 minutes, then empty into a colander to drain. Let drain for 2 to 3 hours, occasionally pressing out as much moisture as you can.
  • Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a 9x13-inch glass casserole with cooking spray and add drained zoodles.
  • Bake zoodles in the preheated oven for 10 minutes.
  • Meanwhile, melt butter in a skillet over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook until softened, about 1 minute. Add cream cheese and cook until softened, about 2 minutes.
  • Remove zoodles from the oven and pour off any liquid. Add the skillet mixture to the zoodles, along with tuna, peas, Cheddar cheese, salt, and pepper. Stir until well combined. Sprinkle almonds on top.
  • Bake until cheese is melted and bubbly, about 30 minutes.

Nutrition Facts : Calories 314.2 calories, Carbohydrate 9.7 g, Cholesterol 75.2 mg, Fat 20.8 g, Fiber 2.6 g, Protein 22.6 g, SaturatedFat 12.7 g, Sodium 312.6 mg, Sugar 3.8 g

PAPPARDELLE OF ZUCCHINI



Pappardelle of Zucchini image

A pasta dish without the pasta! This is taken from the Union Square Cafe's opening night menu in the Union Square Cafe Cookbook. Enjoy!

Provided by Sharon123

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb zucchini, washed, ends trimmed (2 medium)
1 lb yellow squash, washed, trimmed (2 medium)
2 tablespoons olive oil
2 tablespoons white wine
2 tablespoons minced garlic
1/2 teaspoon kosher salt
fresh ground black pepper
1/2 cup fresh basil, cut in thin ribbons
2 medium tomatoes, peeled, seeded, diced
2 cups tomato sauce
2 tablespoons heavy cream
1/4 cup parmesan cheese, finely grated

Steps:

  • Slice the zucchini and squash lengthwise into 1/8" strips on a mandoline.(If you don't have a mandoline, the backside of a spatula shaped cheese slicer works just as well). Be sure the slices are not stuck together.
  • Heat the olive oil over high heat in a large skillet.
  • Just before olive oil begins to smoke, add the cut squash and stir.
  • Keep stirring for 3-4 minutes, or until squash strips are barely wilted.
  • Add the white wine, garlic, salt and pepper.
  • Toss in the basil and tomatoes.
  • Stir in tomato sauce, heavy cream, and half of the Parmasen cheese.
  • Bring to a boil.
  • Serve immediately with the remaining Parmesan sprinkled over the top. Enjoy!

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